SITHKOP001 Clean Kitchen Premises :
For solution: +610482078788
+61482073403
+61482072848
| SIT40516 – Certificate IV in Commercial CookerySITHKOP001 Clean Kitchen Premises and EquipmentStudent Homework Student ID: _________________________Student Name: _________________________Student Sign: _________________________Date: _________________________ |
| ABOUT THIS BOOKLET |
This booklet has been designed for students undertaking face to face mode of study where you are required to make sure you complete the questions as a part of formative assessment during the course of the learning process.
The questions that are included in this booklet are not a part of the formal assessments and there is no marking system allocated for this booklet. This is just for your reference and self-study purpose only.
Your assessor will check the booklet to ensure that you are ready for the formal assessments.
This booklet might not be suitable for students taking other modes of study e.g. online or work based.
Please read all the information given to you when you receive this assessment booklet. If you do not understand any part of this booklet, please inform your assessor/trainer.
The assessment booklet contains:
Practice task: This part contains the information to successfully complete the practice task. In task, students will find the following information:
- Task instructions.
- Questions
- Model Answers for Trainer/Assessor
Information on resources required, where applicable
Practice task for learners.
- You must ensure you answer the question satisfactorily as a part of formative assessment.
- You must time yourself once you begin the task.
- In case you have written the incorrect answer for any question, please write it on another sheet of paper and attach with the booklet before submitting to the assessor.
- Read all the questions carefully and answer all questions.
Q1: List five things you should do to safely prepare and use a hazardous caustic/chlorine cleaner.
Q2: You are preparing a bleach solution for cleaning. The product instructions state that you add 12.5 ml bleach to 10 L of water. There are five litres of water in the bucket. How much bleach should you add to it?
Q3 : You need to be able to sort service ware and utensils so you can load the dishwasher with appropriate items and handwash items that can’t go in the dishwasher.
Which four items cannot go in the dishwasher? List your answers.
Q4: List three points in the washing process where you could identify broken or chipped service ware.
Q5: Identify five ways you can ensure that sufficient supplies of clean, undamaged crockery are available at all times during the service period.
Q6: Explain how you would sort and remove soiled linen according to enterprise procedures.
Visit:https://auspali.info/
Also visit:https://www.notesnepal.com/archives/767
For solution: +610482078788
+61482073403
+61482072848
YOUR COMMENT