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Assignment Task:
Task:
Q1:
a) Write down the formula to calculate commodity quantities.
b) Write down five (5) requirements for quality and style according to recipes and specifications.
Satisfactory response
Yes
?
No
?
Q2:
List three (3) different categories of food groups with their characteristics.
Satisfactory response
Yes
?
No
?
Q3:
a) Discuss five (5) factors to consider when preparing a job checklist used for organising and preparing food production at the start of a shift.
b) Discuss five (5) benefits of liaising with team members.
Satisfactory response
Yes
?
No
?
Q4:
Give examples of food safety and hygiene as well as kitchen safety and cleanliness principles and practices. Write two (2) for each.
Satisfactory response
Yes
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No
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Q5:
How should the work schedule be developed to maximise efficiency? Write your answer in 50-100 words.
Satisfactory response
Yes
?
No
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List any five (5) features of standard recipes.
Satisfactory response
Yes
?
No
?
Q7:
List any seven (7) guidelines for the safe use of commercial equipment.
Satisfactory response
Yes
?
No
?
Q8:
List any ten (10) types of commercial equipment used to produce menu items.
Satisfactory response
Yes
?
No
?
Q9:
a) Mention any five (5) methods of cookery. Explain each method in one or two sentences.
b) List any three (3) basic principles of cookery.
Satisfactory response
Yes
?
No
?
Q10:
Explain principles and practices related to planning and organising work. Write three (3) for each.
Satisfactory response
Yes
?
No
?
Q11:
a) Explain briefly any two (2) styles of service used in restaurants.
b) Explain briefly any three (3) menu types.
Satisfactory response
Yes
?
No
?
Q12:
Explain any three (3) reasons for making adjustments in menu items and ingredients.
Satisfactory response
Yes
?
No
?
Q13:
Discuss any three (3) aspects required to meet the customer’s expectations when producing menu items.
Satisfactory response
Yes
?
No
?
Q14:
Explain the term delegation with an example. What is the procedure you need to use to delegate one of your tasks to other team members? Write your answer in 50-100 words.
Satisfactory response
Yes
?
No
?
Q15:
a) Explain any three (3) safety and hygiene procedures that should be included in organisational requirements.
b) Write any six (6) tasks that commonly need to be performed at the end of a shift.
Satisfactory response
Yes
?
No
?
Q16:
Write any four (4) food production requirements needed to complete the organisation and preparation of food production.
Satisfactory response
Yes
?
No
?
Q17:
Mention three (3) steps for planning, three (3) steps for preparing and three (3) steps for storing food commonly used in organisational procedures for commercial kitchens.
Satisfactory response
Yes
?
No
?
Q18:
What should be done with the food items to minimise food spoilage, contamination and waste? Answer in 50-100 words.
Satisfactory response
Yes
?
No
?
Q19:
a) Discuss the benefits of participating in a post-shift debriefing with your team members in 50-100 words.
b) List any four (4) skills you need to work cooperatively as part of a kitchen team..
Satisfactory response
Yes
?
No
?
Q20:
Mention any ten (10) culinary terms commonly used in the preparation of a dish.
Satisfactory response
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