SITHCCC038 Produce and Serve Food for Buffets

SITHCCC038 Produce and Serve Food for Buffets:

Assessment Task 1: Knowledge Questions

Course	SIT40521 Certificate IV in Kitchen Management
Unit Code & Name	SITHCCC038 Produce and Serve Food for Buffets
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1. Assessment Task 1: Instructions

Information for students

Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Ensure that you:

• review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide
• comply with the due date for assessment which your assessor will provide
• adhere with your RTO’s submission guidelines
• answer all questions completely and correctly
• submit work which is original and, where necessary, properly referenced
• submit a completed cover sheet with your work
• avoid sharing your answers with other students.

Assessment information

Information about how you should complete this assessment can be found in Appendix A of the Hospitality Works Student User Guide.Refer to the appendix for information on: where this task should be completedthe maximum time allowed for completing this assessment taskwhether or not this task is open-book. Note: You must complete and submit an assessment cover sheet with your work. A template is provided in Appendix B of the Student User Guide. However, if your RTO has provided you with an assessment cover sheet, please ensure that you use that.

Assessment Task 1: Knowledge Questions

Provide answers to all of the questions below.

1. List five ingredients commonly used to produce the following different buffet types (five for each meal type).

Breakfast	Lunch	Dinner

• List five classical and five contemporary buffet items.

Classical	Contemporary

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• List four suitable types of foods and dishes for buffets and their characteristics.

• Briefly explain the appropriate conditions and temperatures for display and service to maintain optimum quality and food safety.

• Why is it important to accurately forecast customer numbers when determining portion sizes for a buffet?

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• List and describe three showpieces and/or decorations that could be used in buffet presentations.

• Explain how replenishing buffet items and presenting food attractively can maximise appeal, profit, and minimise wastage.

• What is portion control and how does this relate to the context of buffets where customers often serve themselves?

• Briefly explain mise en place and food safety requirements for producing and presenting foods for buffets.

1. When storing ingredients and buffet food items how can you optimise shelf life and ensure food safety?

1. Briefly describe the food safety procedures for displaying, serving and maintaining cold and hot buffet foods?

1. How do buffets that are indoor or outdoor change the food safety procedures?

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