SITHCCC038 Produce and serve food for buffets:
STUDENT
ASSESSMENT BOOKLET
SITHCCC038 Produce and serve food for buffets
STUDENT NAME:
STUDENT ID: SUBMISSION DATE:
NOTE
- Penalties exist for plagiarism and academic dishonesty.
- Make sure you are aware of the requirements set by my Trainer/Assessor.
- Retained a copy of your Assessment.
ASSESSMENT A – SHORT ANSWER
LEARNER INSTRUCTIONS
This assessment assesses the knowledge evidence requirements of the unit of competency. Learners must answer all questions correctly to be deemed satisfactory in this task.
- You are required to answer all questions.
- Read each question carefully. Ensure you have provided all required information in your response.
- On completion, submit your assessment to your assessor via the LMS.
- These questions assess your understanding of the techniques and principles that underpin this unit.
- Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.
- Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
- To be deemed satisfactory in this task you are required to answer all questions correctly. Your assessor will determine how many attempts are allowed for each question.
- To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
- On completion, submit your assessment to your assessor.
Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or trainer to identify additional assessments required.
Q1: You are preparing food for a cold buffet. You are including whole poached fish, sliced meats, terrines and vegetable and green salads. What mise en place tasks can you carry out the day before?
Read the standard recipe and answer Q2 to Q5 to confirm food production requirements.
Menu item: Chicken and mushroom risotto
Recipe yield: 10 portions
Portion size: 160 g
Menu section: Entrée
Portion cost: $7.45
Selling price: $11.00
Food cost %: 67.72%
Tested on: 18/9/xx
Tested by: James Cameron
| Ingredients | Quantity | Unit | Purchase unit | Cost | |
| Unit price $ | Total $ | ||||
| Butter | 150 | g | 1.5 kg | 4.85 | 0.48 |
| Onion | 200 | g | 10 kg | 11.30 | 2.26 |
| Chicken breast | 375 | g | 10 kg | 87.00 | 32.63 |
| Button mushrooms | 300 | g | kg | 4.99 | 1.50 |
| Arborio rice | 800 | g | 2 kg | 3.24 | 1.29 |
| Chicken stock | 2.3 | L | L | 0.80 | 1.84 |
| Grated parmesan | 150 | g | 10 kg | 16.20 | 2.43 |
| Shaved parmesan | 100 | g | 10 kg | 16.20 | 1.62 |
| Basil | 10 | sprig | bunch | 1.90 | 0.60 |
| Total cost of recipe: | $44.65 | ||||
| Portion cost: | $7.45 | ||||
Step Method
- Finely dice onion and chicken and slice the mushrooms.
- Sauté onion and chicken in one-third of the butter in a five-litre saucepan.
- Add the rice and sliced mushrooms. Stir until the rice grains are coated with butter.
- Bring the stock to the boil. Pour into the pan containing the rice.
- Cover the pot and cook the rice over medium heat for 15 minutes.
- Remove from the heat. If necessary, add a little more stock.
- Stir until rice absorbs all the liquid and is cooked al dente.
- Add and stir in the remainder of the butter and the grated parmesan.
Note: Production time is about one hour. Risotto is best served immediately, so prepare as close to service time as possible.
Serving instructions
Use the number six serving spoon to place approximately 160 g of the risotto into standard white soup bowls. Top each serve with 10 g of shaved parmesan and a washed sprig of fresh basil.
Signed: James Cameron
Q2: How many portions does the recipe yield?
Q3: How many grams are in each portion?
Q4: Buffet portion sizes are different to à la carte portion sizes and are approximately about 50% of à la carte portion size. Calculate how many buffet-sized portions this recipe yields.
Q5: You need 100 portions for your buffet. Read the recipe and calculate quantities required for each of the following ingredients.
- Chicken breast
- Arborio rice
- Chicken Stock
- Basil
Q6: List three indicators of fresh and high-quality seafood.
Q7: List two guidelines you would follow when selecting ingredients according to stock rotation requirements.
Q8: What are three indicators of spoilage or contamination in food that you must check before using it?
| Top of Form |
Q9: You are preparing a cold lunch buffet. List five suitable classical or contemporary dishes and the ingredients you might need to prepare each one.
| Buffet items | Ingredients |
Q10: List two appropriate cookery methods for each of the following food items.
- Terrines
- Whole turkey
- Hot portioned fish
- Fruits
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Q11: List four ways you can cook eggs to be included in a breakfast buffet.
Q12: List five garnishes suitable for buffet foods.
Q13: List five classical and/or contemporary sauces commonly used on a buffet.
Q14: Explain why aspic or gelatine preparations are sometimes used to glaze food items on a buffet.
Q15: The chef has made some brown chaud-froid, white chaud-froid, collee and aspic. According to most organisational standards, which of the following buffet items would you apply these glazes to?
- A decorated leg of ham which won’t be eaten
- The inside of a terrine
- Roast beef
Q16: Your colleague isn’t sure how to organise floral arrangements for the buffet. List three tips to help them create an effective centrepiece.
Q17: You are trying to determine the layout for a lunch buffet for a function. The buffet is to have limited food choices, as there are a large number of guests that you need to cater to at the function. For this reason, you decide to coordinate the layout of the buffet to have dual-flow and two identical buffets in mirror image. What are the different table layouts you can use for your buffet plan?
Q18: You are coordinating the layout of a buffet and are not sure where to position the carvery station.
How can you confirm the correct location?
Q19: Your manager has asked you to arrange and present a cold meat platter for the buffet. Describe step by step how you would do this to maximise eye appeal.
Q20: What serviceware or special equipment would you use to display and present the following buffet foods for a classical buffet?
- Salad
- Hot turkey
Q21: List three types of serviceware you can use to keep hot foods at safe temperatures when being displayed on a buffet.
Q22: List five things you can do when setting up the buffet to ensure that food is visually appealing and displayed in a way that allows for smooth and efficient food service.
Q23: List five general food service standards that you may have to follow when serving food at a buffet.
Q24: What three measures you can take to keep food safe when it is being displayed in an outdoor buffet?
Q25: State six organisational food safety procedures you should follow when displaying and serving hot food from buffets to avoid food contamination.
Q26: Organisations use food service standards to minimise wastage. How can you ensure these standards are followed when preparing and serving food for a buffet?
Q27: Describe how to ensure correct portions when slicing and serving cakes, pastries and pies.
Q28: Identify three ways to control portion sizes at a buffet where customers are serving themselves.
Q29: You have displayed a variety of salads on the buffet table. When should you replenish the salad on display?
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Q30: The hot stir-fried vegetables dish has been on the buffet table for about 2.5 hours. You check the temperature of the dish, and it records as 75 °C.
- Can you keep the dish on the buffet table for longer?
- State reasons for your answer.
Q31: What are the five environmental conditions you must consider to optimise the shelf life and freshness of food?
Q32: How should you store food at the end of a service period to maximise shelf life and ensure food safety?
ASSESSMENT B – OBSERVATION REPORT (LEARNER)
LEARNER INSTRUCTIONS
You are required to do the following.
- Complete the practical tasks as instructed by your assessor. Your assessor will discuss the tasks to be completed in each observation prior to commencing the assessment.
- You may be required to perform some tasks multiple times to meet the requirements of the unit of competency.
OVERVIEW OF TASKS
You must complete the following assessment tasks.
- Present, serve and replenish one breakfast buffet and one other buffet, either lunch or dinner, using a specified range of buffet foods.
ASSESSOR TASKS
Your assessor will do the following.
- Provide you with an observation checklist that lists the skills/tasks they will observe you performing when completing specific tasks. Please familiarise yourself with the observable skills outlined in the task’s Observation report prior to starting an observable task.
- Contextualise observations to suit your workplace or training environment.
- Observe you in an operational (live or simulated) environment using a range of skills/tasks.
- Ask you questions relating to specific tasks you are demonstrating to ensure you have the required knowledge.
- Provide access to industry current equipment, technology and software, and legislative and regulatory resources and documentation as specified in the assessment conditions.
- Use the checklist to observe you using a range of skills/tasks.
- Record comments and feedback based on their observation of your performance.
- Ensure that you can consistently perform all tasks multiple times (or where not specified, at least once) satisfactorily.
- When necessary, complete an additional checklist as a record of the skills and techniques you are required to perform to achieve a satisfactory outcome in this assessment.
- Your assessor may upload a photo of you alongside the completed buffet as supporting evidence of the completed task and to verify authenticity.
- Decide when you are competent at all tasks.
- Record the results of your practical demonstration tasks and provide you with feedback.
Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or refer to the unit information on your learning platform to identify additional assessments required.
Breakfast Buffet:
- Dish Name: “Sunrise Scramble Delight”
Other Buffet (Lunch/Dinner):
- Dish Name: “Savory Herb-Roasted Chicken Feast”
ASSESSMENT C – CASE STUDY
LEARNER INSTRUCTIONS
- To complete this assessment, you will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a pen (if submitting hard copy).
- You are required to answer all questions and complete all tasks.
- Read each task and question carefully. Ensure you have provided all required information in your responses.
- Should you require ‘reasonable adjustment’ to complete this assessment, discuss the options with your assessor prior to attempting the task. Reasonable adjustment means modifications or changes are made to an assessment to take into account an individual learner’s needs.
- Your assessor will discuss the conditions of assessment, e.g., open or closed book, time limits for completion, etc., with you prior to attempting this task.
- Your assessor may observe you completing activities in this Task and record the results of their observation in Assessment C – Observation Report.
- To be deemed satisfactory in this assessment, you must complete all tasks correctly. Your assessor will determine how many attempts you are allowed for each task/question.
- On completion, submit your assessment to your assessor according to your training environment’s assessment submission procedures. Make sure you follow all steps in the submission process when submitting assessments to the learning platform.
Note: Successful completion of this assessment does not mean you have achieved all requirements of the unit of competency. An overall decision of competence for the unit will not be made until all assessments are completed. Talk to your assessor or refer to the unit information on your learning platform to identify additional assessments required.
Assessment guide
This assessment requires you to prepare for, produce, present and serve foods for buffets. You are required to complete the following assessment activities.
- Complete Tasks 1, 2 and 3.
- Answer all the questions.
You should base your responses on the information provided in the case study. Responses could reflect skills and knowledge discussed in your learning environment, learner resources and reflect relevant legislative requirements.
You may base your responses on their organisation’s policies and procedures, normal work practices and any legislative requirements, if discussed with and approved by your assessor prior to commencing this assessment.
Case study
A local charity is holding a fundraising dinner at your venue to raise funds for a medical research program. The charity is anticipating 120 guests. The guests are expected to be from different age ranges and cultures.
The dinner is to be served as a multi-course buffet. The charity organisers have given you the list of dishes that will be included in the buffet.
The list of dishes includes the following:
- Roast leg of pork with sage and onion stuffing
- Beef stroganoff
- Vegetarian paella
- Stir-fry vegetables
- Sous vide salmon
- Modern chicken galantine
- Caesar salad
- Greek salad
- Spaghetti niçoise
- Beurre blanc
- Chicken noodle soup
- Crème brûlée
- Chocolate mousse
- Jus lié
- Apple sauce
- Fresh cut fruit
- Cheese board with a selection of cheeses (goat cheese, blue cheese and semi-hard cheese)
- Bread rolls and butter
Apart from these buffet dishes the organisers have also requested a centrepiece for the buffet. The centrepiece is expected to be placed to create a focal point for the buffet table and reflects some aspect of the organisation: their key philosophies, who they assist, or their brand logo or colours. They also don’t want to spend a significant amount of money on the centrepiece as their aim is to keep costs down to increase profits for the charity.
Task 1: Plan for buffet preparation
Task 1.1: Calculate recipe yield
- Refer to the standard recipes and case study information provided.
- Calculate the conversion factor for each recipe using the existing yield provided in each recipe. Remember your standard yield is 120.
- Record your calculations in the table provided.
- Round your figures up or down to the nearest whole number, for example, 4.5 or 4.6 to 5, 8.4 to 8.
- You can access all recipes for the buffet dishes via the Recipe tab in your Digital Learner Guide or in the Recipe Guide located in Course files.
- Note that the per person serve of beurre blanc is 60 ml.
| Desired yield = 120 | ||
| Recipe name | Recipe existing yield | Conversion factor |
| Roast leg of pork with sage and onion stuffing | 40 | |
| Beef stroganoff | 50 | |
| Vegetarian paella | 60 | |
| Stir-fry vegetables | 30 | |
| Sous vide salmon | 80 | |
| Modern chicken galantine | 70 | |
| Caesar salad | 60 | |
| Greek salad | 50 | |
| Spaghetti niçoise | 40 | |
| Beurre blanc | 60 | |
| Chicken noodle soup | 50 | |
| Crème brûlée | 30 | |
| Chocolate mousse | 60 | |
| Jus lié | 40 |
Task 1.2: Calculate ingredient requirements
- Complete Task 1.2 based on your responses to Task 1.1.
- Calculate the ingredient quantities required to serve the anticipated customer numbers for the following three recipes from the buffet menu.
- You can access all recipes for the buffet dishes via the Recipe tab in your Digital Learner Guide or in the Recipe Guide located in Course files.
| Recipe 1: Caesar salad | No. serves: 120 | |
| Ingredient | Recipe quantity | Required quantity |
| Lettuce | 3 kg | |
| Caesar dressing | 1 liter | |
| Croutons | 600 grams | |
| Parmesan cheese | 300 grams | |
| Chicken breast | 2 kg | |
| Bacon | 500 grams | |
| Anchovies | 200 grams | |
| Lemon juice | 200 ml | |
| Recipe 2: Beef stroganoff | No. serves: 120 | |
| Ingredient | Recipe quantity | Required quantity |
| Beef strips | 10 kg | |
| Onions, sliced | 2 kg | |
| Mushrooms, sliced | 3 kg | |
| Garlic, minced | 100 grams | |
| Beef stock | 5 liters | |
| Sour cream | 2 liters | |
| Mustard | 200 grams | |
| Butter | 500 grams | |
| Flour | 500 grams | |
| Paprika | 50 grams | |
| Salt and pepper | as needed | |
| Recipe 3: Chicken noodle soup | No. serves: 120 | |
| Ingredient | Recipe quantity | Required quantity |
| Chicken breast, diced | 5 kg | |
| Carrots, diced | 2 kg | |
| Celery, diced | 1 kg | |
| Onions, diced | 1 kg | |
| Chicken stock | 15 liters | |
| Egg noodles | 3 kg | |
| Salt | 50 grams | |
| Pepper | 25 grams | |
| Parsley, chopped | 100 grams | |
| Bay leaves | 10 leaves | |
| Thyme | 20 grams | |
Task 1.3: Select ingredients
- Answer all the questions based on the following four ingredients.
- Ingredient 1 – eggs
- Ingredient 2 – button mushrooms
- Ingredient 3 – chicken
- Ingredient 4 – white bread
- Answer all the questions.
Q1: What are three indicators of quality and freshness for each ingredient?
- Ingredient 1 – eggs
- Ingredient 2 – button mushrooms
- Ingredient 3 – chicken
- Ingredient 4 – white bread
Q2: What are five indicators of spoilage or contamination you should check for when selecting these ingredients?
Task 2: Produce foods for buffet
- Answer all the questions based on the standard recipes for buffet items listed in the case study scenario.
- You can access all recipes for the buffet dishes via the Recipe tab in your Digital Learner Guide or in the Recipe Guide located in Course files.
Q1: The chicken galantine will be coated with a white chaud-froid sauce, decorated and served cold.
What is a chaud-froid sauce?
Q2: What is one other cold glaze you could use when preparing and decorating the chicken galantine?
Q3: List four ingredients that can be used to make different coloured chaud-froid sauces.
Q4: What hot and cold sauces do you need to prepare for the following buffet menu items?
- Roast pork
- Sous vide salmon
- Greek salad
Q5: You have prepared the caesar and Greek salads. How do you store them until they are required for service?
Q6: What are two types of centrepieces you recommend to the event organisers for this buffet?
Task 3: Prepare and present foods for buffet
Task 3.1: Prepare a buffet display plan
- Based on the case study information, prepare a plan for the buffet. Your plan should include the following.
- The layout of the buffet tables
- Where menu items will be displayed on the buffet
- Where decorations requested by the event organisers for the buffet table will be placed
- How customers will move around the buffet
- Service points for the buffet
- Go to your Learner files folder in the Course files folder and open or download Assessment C_Buffet_Display_Plan. Use this template to plan the buffet table.
- Alternatively, you may draw your plan or use a computer software package provided by your workplace or training establishment.
- If preparing the plan using a computer software package, ensure your assessor has access to that software package prior to commencing the task.
- Save your plan as Student ID_Assessment C_Buffet_Display_Plan and submit to your assessor.
- If submitting a hand-drawn buffet plan, scan or take a photo of your plan, save as Student ID_Assessment C_Buffet_Display_Plan and submit.
EXAMPLE:
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Task 3.2: Display and serve buffet food
- Answer all the questions.
Q1: Describe how you display the following buffet menu items. Discuss the serviceware the items will be served in, utensils required for service, any decorations or garnishes used and any sauces that accompany the dish.
Base your response on the equipment, serviceware and utensils used in your workplace or training environment for the presentation of buffet dishes, or traditional or common industry techniques used.
- Roast leg of pork
- Beef stroganoff
- Caesar salad
- Greek salad
Q2: How do you arrange the chicken galantine on service ware to maximise its impact and appeal?
Q3: What temperatures must the following menu items be held at during service to maintain quality and food safety standards?
- Hot foods (roast pork, stroganoff, paella, etc.)
- Cold foods (salads, chicken, etc.)
| Hot |
Q4: What are three techniques you can use when setting up the buffet to ensure food remains within safe temperatures?
Q5: How can you ensure correct portion control when serving gravies and sauces?
Q6: As customers are serving themselves the cold food items, what are two techniques you can use to control portion sizes during service? Provide an example of which menu items you will use this technique for.
Q7: When do you replenish food displayed on the buffet to meet customer traffic requirements?
Q8: The buffet service period is over and it is being dismantled. Would you store each of the following items for use at another time or dispose of them? Briefly explain why you decided to store/dispose of it.
- The leg of pork with attached meat held on the chopping board during service for 45 minutes.
- Six portions of stir-fry vegetables held in a chafing dish for one hour.
- Half a bowl of dressed caesar salad displayed on the buffet table for 45 minutes.
- Ten portions of cold chicken galantine placed on the buffet 15 minutes before the end of service.
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