Certificate II in Hospitality – Kitchen Operations
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Answer Guide Student Questions (Certificate II in Hospitality – Kitchen Operations SIT20307) Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource INFORMATION FOR ASSESSORS: This guide is to be used when reviewing answers provided by the students for the questions below. The answers may vary between students as there can be a number of correct answers depending on their work environment. You will notice that some questions can be used across units of competency but have been asked once only. You may also need to ask additional questions of an individual student based on the information received in the Workplace Record document and their answers to these questions. The questions below are provided to the student via the Student Question Guide. Results are to be transferred to the Participant Matrix. The answers to the questions along with the completed Workplace Record are to be used to Answer Guide Student Questions 2 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC027A PREPARE, COOK AND SERVE FOOD FOR FOOD SERVICE 1. How do you calculate commodity requirements for the dish you are cooking? Answers could include: 2. Refer to establishment’s standardised recipes At what temperature would you store cold food items? Answers could include: 3. 0-5 degrees C At what temperature would you hold hot food items? Answers could include: 4. Above 60 degrees C For the three menu items listed in the table outline the correct method of cookery for each when organising to cook the following menu items for a breakfast service period: Answers could include: 5. Menu items Job checklist Eggs Benedict Poach egg; grill/fry bacon; prepare/serve Hollandaise sauce Mixed Grill Grill Pancakes and fruit compote Shallow fry; poach fruit How would you modify the following menu items to meet specific dietary requirements Answers could include: Menu item Specific dietary modification Battered fish and chips - low fat meal Grill fish; bake potatoes or wedges, use herbs instead of salt. Chicken Caesar salad – vegan dish Substitute chicken, anchovy and bacon with tofu and/or beans; vegetable based dressing Answer Guide Student Questions 3 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC001A ORGANISE AND PREPARE FOOD 1. List five types of large fixed commercial equipment used at your workplace. Answers could include: 2. Stoves, ranges Ovens, steamers Combi ovens Freestanding deep fryers Bratt pans List five types of mechanical equipment used at your workplace. Answers could include: 3. Mixers Mincers Food processors Blenders Dough mixers Slicers Electric can openers List five types of small equipment and utensils used in your workplace. Answers could include: 4. Pots and pans Bowls Boards Colander Serving tray Zester Basting syringe a) List three types of knives that you would find at your workplace. b) For each knife identified give an example of its use in the workplace Answers could include: Knife Type Example of use in the workplace Chefs knife chopping vegetables, precision cuts Paring Knife multi purpose, peel, cut, segment Turning Knife turn vegetables eg potatoes, carrots Boning Knife de bones chicken meat Filleting Knife fillet fish Meat Cleaver chopping meat, slicing Serrated Knife cutting bread Answer Guide Student Questions 4 Certificate II in Hospitality (Kitchen Operations) SIT20307 5. Hospitality Assessment Resource What does the term mise en place mean? Answers could include: 6. Everything in its place Outline two types of mise en place carried out in the workplace. Answers could include: 7. Ordering ingredients Weighing and measuring Basic preparation, eg chopping Discuss the benefits of carrying out mise en place in a commercial kitchen environment. Answers could include: 8. Time management Ready for service Organisation Give 3 different cuts of chicken and suggest a suitable menu item for each. Answers could include: 9. Cut of chicken Menu item Wingette and Breast Supreme Thigh and leg Maryland Leg Drumstick Circle which one of the four precision cuts in the list below that would be used in the preparation of minestrone soup. Answer: Julienne Brunoise Macedoine Paysanne Answer Guide Student Questions 5 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITXCOM001A WORK WITH COLLEAGUES AND CUSTOMERS 1. List three types of communication used in the workplace. Answers could include: 2. Verbal Written, electronic Telephone Visual (signs) Using an interpreter What are the personal presentation standards expected when working in your workplace? Answers could include: 3. No earrings (facial piercing) Clean and tidy hair Correct Uniform clean and ironed No jewellery What are the steps your workplace would take to deal with a customer complaint? Answers could include: 4. 5. Listen, acknowledge Identify nature of problem Identify and agree with an acceptable solution Take action Record Follow up Describe a situation in the workplace where you have worked as part of a team. Answers could include: Preparing ingredients to make a salad Setting a table with utensils provided by another team member Seeking assistance for a customer Taking orders for the kitchen staff How does your workplace provide feedback to team members? Answers could include: 6. Formal appraisal Personal recognition How does a workplace meet the needs of customers in wheel chairs? Answers could include: Disabled entry / exit Disabled toilets Handrails Access points Answer Guide Student Questions 6 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITXOHS002A FOLLOW WORKPLACE HYGIENE PROCEDURES 1. Explain the hygiene procedure in your workplace. Answers could include: 2. Personal hygiene, correct temperature Time covered, food storage Food preparation, hot holding Correct equipment, safe food handling Hand washing, correct food storage PPE, avoid cross contamination Cleaning procedures to acid cross contamination Safe hygienic handling of linen Laundry and garbage Documentation of procedures List three hygiene hazards. Answers could include: 3. Food contaminant Vermin Airborne dust Contaminated linen Dirty equipment/utensils, garbage Poor employee hygiene Faulty equipment, eg fridge Thermostats What steps would you take to report a personal health issue? Answers could include: 4. Follow established procedures Report to supervisor / team leader What steps do you take if food has been contaminated? Answers could include: 5. Dispose of food Follow organisational procedures List three causes of food contamination. Answers could include: Physical , eg hair Bandaids Chemical, eg canisters Fly sprays Biological, eg bacteria, mould Answer Guide Student Questions 7 Certificate II in Hospitality (Kitchen Operations) SIT20307 6. Hospitality Assessment Resource Name two strategies to avoid cross contamination. Answers could include: 7. Maintain clean clothes Wear PPE Use workplace approved bandages Name the legislation that covers food hygiene in NSW. Answers could include: 8. Food Act 2003 (NSW), Food Regulation 2004 (NSW) Where could you access this information? Answer could include: 9. Website Food authority Government department Workplace Name two types of sanitiser in your workplace. Answer could include: 10. Bleach Boiling water Pre made sanitiser Identify two environmental risks to food. Answer could include: Linen Laundry Garbage Dust Dirt Answer Guide Student Questions 8 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITXOHS001A FOLLOW HEALTH, SAFETY AND SECURITY PROCEDURES 1. Explain what you would do in the following situations; a) Fire in the kitchen Answers could include: Follow organisational evacuation procedures to evacuate staff and customers and secure building. Seek assistance promptly from colleagues. Report details accurately according to organisational procedures. b) Accident to a colleague Answers could include: Follow organisational accident and emergency procedures seek assistance promptly from colleagues Report details c) Armed hold up Answers could include: 2. Follow organisational emergency procedures Seek assistance promptly from colleagues Report details List two of your responsibilities under occupational health and safety legislation. Answers could include: 3. Take reasonable care in the workplace Cooperate with employer Do not interfere with or misuse things provided to ensure OHS Do not obstruct attempts or refuse to give aid or prevent risk Do not disrupt workplace by creating false OHS fears List two of the responsibilities of the owners/managers regarding occupational health and safety legislation. Answers could include: 4. Maintain a safe workplace and work practice, ensure safe handling and storage and transport of plant and substances Provide information training and supervision to ensure OHS Provide adequate facilities Do not require employees to pay for OHS needs Consult with employees on OHS matters Ensure OHS of visitors to worksite If you notice a hazard what steps would you take? Answers could include: Report hazard to supervisor / team leader Answer Guide Student Questions 9 Certificate II in Hospitality (Kitchen Operations) SIT20307 5. Hospitality Assessment Resource What steps do you take to ensure your work area is free from hazards? Answers could include: 6. Operate and maintain tools and equipment correctly Use materials safely Use safe work practice Maintain a safe work environment eg store equipment correctly Wipe up spills etc List two consequences to the enterprise if employees/employers do not follow OHS legislation. Answers could include: human cost of workplace injury social cost of workplace injury economic cost of workplace injury organisational cost of workplace injury Answer Guide Student Questions 10 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITXCOM002A WORK IN A SOCIALLY DIVERSE ENVIRONMENT 1. Identify two cultural differences that you may have in your workplace. Answers could include: 2. Language Race Religion Family structure Name two methods you would use to overcome language barriers. Answers could include: 3. Simple English Gestures Sign language Translator services Alert appropriate people/person Seek assistance from other team members What ‘outside’ organisations could you refer to when overcoming cultural differences? Answers could include: 4. Interpreters Consulate/diplomatic services Name one type of legislation that promotes quality in the workplace. Answers could include: 5. EEO Anti Discrimination Act Affirmative Action List three cultural differences that may lead to possible misunderstandings Answers could include: Language Formality Clothing Diet Religion Religious festivals Religious practices Answer Guide Student Questions 11 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC002A PRESENT FOOD 1. What equipment is used in your workplace to portion food? Answers could include: 2. Labels Scales Cake slice Spoons Scoops Moulds What is your role within the team in your workplace when presenting food? Answers could include: 3. Arrange sauces, garnishes, Ensure sufficient supply of clean, undamaged equipment and utensils, Plate food and present neatly and attractively, Work with others. a) List four different garnishes used in the presentation of food at your workplace. b) Describe how they could be prepared. Answers could include: Garnish Preparation Method Strawberry jus Poach, blend or mouli Lemon zest Zester or micro plane Lemon twists Chef knife Parsley Wash, pick leaves, chop finely Mint Wash, pick leaves, chop finely Answer Guide Student Questions 12 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC005A USE BASIC METHODS OF COOKERY 1. Name three cookery methods used in your workplace. Answers could include: 2. Boiling Poaching Steaming Stewing, Frying-shallow Deep Stir Pan Baking Roasting Grilling Identify two menu items prepared in the workplace and complete the table below. Answers included will depend on student’s workplace and experiences: Menu item Answer Guide Student Questions Method of cookery How are ingredients prepared? What safety procedures would you follow when completing the method of cookery? 13 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC003A RECEIVE AND STORE KITCHEN SUPPLIES 1. Explain the procedure your workplace uses to take delivery of supplies. Answers will depend on the workplace but could include: 2. Checking supplies against order document Undertake temperature checks Report any discrepancies Report any breakages Name two food items that need to be temperature checked. Answers could include: 3. Raw food Cold, frozen or reheated foods or ingredients How is food stored once delivery is taken? Answers could include: 4. Freezers Cool rooms Dry stores Refrigeration Explain the procedure your workplace uses to dispose of damaged or spoiled supplies. Answers could include: 5. Report to supervisor Record Replace or replenish from stores Explain the procedure your workplace uses to manage excess stock. Answers could include: Report to supervisor Record Return to stores Sell as specials Answer Guide Student Questions 14 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC004A CLEAN AND MAINTAIN KITCHEN PREMISES 1. List five types of equipment that is used to clean and sanitise your workplace. Answers could include: 2. Mops, brooms Dustpans, brushes Buckets, dusters Vacuum cleaners Floor polishers Scrubbers What type of PPE do you need to wear in your workplace? Answers could include: 3. Aprons Waterproof clothing and foot wear Goggles and protective eyewear, masks Headwear Breathing apparatus Gloves Name three surfaces that must be cleaned. Answers could include: 4. Walls Floors Shelves Benches Extraction fans What is the procedure in your workplace if there is a chemical spill? Answers could include: Contact supervisor Block off area from customers and employees Answer Guide Student Questions 15 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHIND001A DEVELOP AND UPDATE HOSPITALITY INDUSTRY KNOWLEDGE 1. Name two sources of information you use to update and develop your knowledge of the industry. Answers could include: 2. Co-workers Media Library Internet Journals Industry contacts Describe two ethical issues that impact on the industry? Answers could include: 3. Tipping Pricing Confidentiality Overbooking Gifts and services free of charge Describe two legal issues that impact on the industry. Answers could include: 4. Consumer protection Workplace relations Duty of care EEO What possible career pathways are available to staff in the hospitality industry? Answers could include: 5. Chef/cook Short order cook Catering assistant Catering Supervisor Café attendant Barister Identify two career pathways available in your workplace. Answers could include: Would be workplace specific Answer Guide Student Questions 16 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC006A PREPARE APPETISERS AND SALADS 1. Identify one salad and one appetiser prepared in the workplace and complete the table below. Answers could include: Type Ingredients used Preparation technique Dressing used Cooked egg Cos lettuce Bacon. Parmesan cheese Croutons Tear lettuce, fry bacon and croutons Rye bread, cream cheese, salmon, dill Cut bread, pipe cheese, arrange salmon and dill Presentation Storage Caesar dressing In a bowl with parmesan as garnish Portioned in cold storage without dressing nil Arrange bread and cheese with dill as garnish in lines on platter Covered in cold storage Salad Caesar salad Appetiser Canapés Answer Guide Student Questions 17 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC007A PREPARE SANDWICHES 1. Name three different sandwich types. Answers could include: 2. Pullman Open Club Pinwheel Domino or checkerboard Filled rolls Focaccia or pita bread List two considerations when preparing and storing sandwiches? Answers could include: 3. Bread type Ingredients and necessary mise en place Need for chilling Use of plastic wrap or foil Use of bulk storage containers Use of customised containers for display, presentation and sale Name two techniques used for making sandwiches. Answers could include: Spreading Layering Piping Portioning Moulding Cutting Garnishing Answer Guide Student Questions 18 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC008A PREPARE STOCKS, SAUCES AND SOUPS 1. Name three types of soups. Answers could include: 2. Clear Broth Puree Cream Bisque What is the purpose of reducing when preparing a sauce? Answers could include: 3. Increased flavour and thickness Reduced storage Describe how you would reconstitute a soup, stock or a sauce. Answers could include: 4. Add water Add stock List three suitable thickening agents for stocks, sauces or soups. Answers could include: 5. Wheat flour Corn flour Arrowroot Potato flour Roux List two problems you might encounter with the preparation of stocks, sauces or soups. Answers could include: Breaking Curdling Lumps Answer Guide Student Questions 19 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHCCC009A PREPARE VEGETABLES, FRUIT, EGGS AND FARINACEOUS DISHES 1. Name two features of fresh fruit and vegetables. Answers could include: 2. Absence of hail marks or blemishes Fresh smell Bright colour Firmness/crispness List a suitable sauce and/or accompaniment to be served with vegetables. Answers could include: 3. Cheese sauce White sauce Gravy Demi glace Jus Mayonnaise Garlic butter Honey butter Veloute List three farinaceous foods. Answers could include: 4. Pasta Rice Noodles Cous cous Name three egg based dishes. Answers could include: 5. Omelette Quiche Frittata Eggs Benedict Soufflé What is the purpose of the addition of egg yolks or egg whites in the following foods: Answers could include: Food Function of eggs Meringue to aerate Mayonnaise to emulsify Custard to thicken Answer Guide Student Questions 20 Certificate II in Hospitality (Kitchen Operations) SIT20307 6. Hospitality Assessment Resource List three benefits of appropriate vegetable preparation. Answers could include: Maintaining colour Maintaining texture Maintaining nutritive value Answer Guide Student Questions 21 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHFAB003A SERVE FOOD AND BEVERAGE TO CUSTOMERS 1. Name three strategies your workplace uses to ensure the environment for customers is comfortable. Answers could include: 2. Lighting Room temperature Music Decorations and displays Privacy Background noise Layout of tables Explain the types of services your workplace provides. Answers could include: 3. Counter Bistro Table À la carte Café Takeaway List three types of equipment used to offer the service at your workplace. Answers could include: 4. Glassware Condiments Tea/coffee making facilities Menu displays, Crockery Overlays napkins, place cards, floral arrangements and cutlery Computerised ordering (Micros) Point of sale equipment, CD players, speakers What are three of the legislative requirements you need to follow in your workplace? Answers could include: Occupational Health and Safety, Hygiene Trade practices Duty of care Hazard Analysis Critical Control Point Food safety Answer Guide Student Questions 22 Certificate II in Hospitality (Kitchen Operations) SIT20307 5. Hospitality Assessment Resource How do you meet and greet customers in your workplace? Answers could include: 6. Greeting – salutation Establish if customers have a reservation Address customer by name Assist with coat Show to table How are orders taken in your workplace? Answers could include: 7. Manually Electronically What method of payment can be made in your workplace? Answers could include: 8. Cash EFTPOS (credit and debit cards) List the steps involved from picking up meals from the kitchen and delivering it to the table. Answers could include: 9. Listen for bell or other methods that alert you to when meal is read, Collect correct meal, Check presentation, Carry plate, Have service cloth under plate, Deliver right of the host. List the steps taken to close down for a service period. Answers could include: 10. Clear dishes Clean and dismantle equipment Reset tables General cleaning of surfaces, Restock What are the waste minimisation techniques used in your workplace? Answers could include: Recycling (bottles, corks, paper products) Composting Answer Guide Student Questions 23 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHFAB010A PREPARE AND SERVE NON ALCOHOLIC BEVERAGES 1. Name four non alcoholic drinks. Answers could include: 2. Variety of tea and coffee Soft drinks Smoothies Water Juices Fruit whips Milkshakes What type of equipment do you use to make the following beverages? Milkshake Tea Fruit drink Answers could include: 3. Milkshake Tea Fruit drink Ice cream scoop, syrup pump, blender, milk shake cup, mil ladle/jug Strainer, tea pot, crockery/glass, cutlery, mil service jug, urn, espresso machine Knives, glassware, blender, ice machine, juicer Name two precautions to help prevent burning or scalding? Answers could include: Organise work station according to OHS practice, Monitor pump pressure when using espresso machines, refilling urn as necessary, Loading tray correctly, Being aware of placement of hot drinks near customers especially those with special needs. Answer Guide Student Questions 24 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITHFAB012A PREPARE AND SERVE ESPRESSO COFFEE 1. Name three different types of equipment used to make espresso coffee. Answers could include: 2. Weighing and measuring equipment Thermometer Types of brands of coffee grinders, mills and coffee machines Cups, saucers, cutlery, crockery, glassware Blind or blank filter Storage equipment List the mise en place to prepare for coffee service. Answers could include: 3. Turn on machine to achieve correct pressure and temperature Set out equipment, cups, mugs, saucers, jugs etc Ensure adequate supply of coffee, milk varieties and sugars Assemble flavourings and toppings Laying out flatware, serviettes and wipes Name three different coffee styles. Answers could include: 4. Short black Flat white Cappuccino Café latte Short and long macchiato Mocha List two safety and hygiene procedures when cleaning the espresso machine. Answers could include: Clean/sanitize/back flush Monitor pressure Clean steam wand Use specific cloths for milk wand Replace used items Answer Guide Student Questions 25 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITXFSA001A IMPLEMENT FOOD SAFETY PROCEDURES 1. Name four potential food hazards when handling food. Answers could include: 2. Poor work practices Dirty hands, clothing, and unwashed utensils Chemical, microbiological contamination Incorrect storage procedures Cross contamination Food highly susceptible to contamination Insects and vermin Name two strategies your workplace implements to ensure food served or sold to customers is safe. Answers could include: 3. Removing contaminated food Ensuring policies and procedures are followed Displaying food appropriately at correct temperature, Providing protective barriers, report chipped, cracked or broken utensils Providing serving utensils Wearing gloves to serve Maintain clean and tidy environment What steps does your workplace take to dispose of food safely? Answers could include: 4. Returning to supplier Destroying Safe composting Disposal of food so that it cannot be used for human consumption How does your workplace maintain equipment to ensure cleanliness and safety? Answers could include: Removing food waste Removing grease, removing dirt Controlling/removing animal or pest waste Recalibrating of measurement and temperature controls, Cleaning/sanitizing Answer Guide Student Questions 26 Certificate II in Hospitality (Kitchen Operations) SIT20307 Hospitality Assessment Resource SITXENV001A PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 1. How would you explain environmental sustainability? Answers could include: 2. Efficient use of resources Having current work practices Not wasting environmental resources What environmental work practices are used in your workplace? Answers could include: 3. Efficient water use Filtered water Kitchen garden Efficient energy use Waste minimisation In your workplace where would you access information about sustainable work practices? Answers could include: 4. Supervisor On-line Co-workers Procedures Observing others What are two suggestions you would make to your workplace regarding efficiency? Answers could include: Staff training Minimisation of food wastage Source and use energy efficient methods Check stock ordering methods Increase recycling Answer Guide Student Questions 27
