Question 1.List ten (10) basic food production requirements that must be considered while preparing food products.

Question 2.What are three (3) checks that could be done as part of a food production systems?

Question 3.Explain the importance of critical control points in food production? Answer in

Question 4.Explain how you could select and collate standard recipes for use by food production staff.

Question 5.Outline five (5) ways in which a standard recipe may have to be altered to meet quality and organisational requirements, as well as three (3) food production personnel you could instruct, to make such change.

Question 6.List four (4) aspects each of kitchen workflow schedules, mise en place plans and food preparation lists.

Question 7.You are the owner of a restaurant and catering company for bulk cooking operations. The restaurant services the nearby offices for breakfast with a delivery service. All orders are finalised by close of business on Friday for the following week. You will need to calculate the required food supplies for two food production periods being:

Monday

Entire week

The menu items and ingredients required are listed below. The table below outlines the number of orders for each menu item for next week.

Menu items:

Egg and bacon roll - requires 1 egg, 2 slices of bacon and a white roll

Blueberry muffin

Ham, cheese and tomato toastie - requires 1 slice of ham, 1 slice of cheese and half a tomato

Continental breakfast with1 sausage, 2 slices of bacon, 2 eggs, 2 hash browns, 2 slices of toast and 1 roasted tomato

Food item

Monday

Tuesday

Wednesday

Thursday

Friday

Egg & bacon roll

10

7

9

11

8

Blueberry muffin

15

8

13

11

12

Ham, cheese & tomato toastie

13

18

15

14

16

Continental breakfast

5

9

6

7

5

Question 8.How you would check the availability and quantity of stocks before placing an order? List any eight (8) considerations.

Question 9.What are seven (7) steps to order or purchase additional food items?

Question 10.Explain the three (3) food production processes that need to be supervised to ensure food safety.

Question 11.What are four (4) methods to oversee and adjust the work flow of a commercial kitchen to maximise teamwork and efficiency?

Question 12.List three (3) steps to control the production sequence of food items to enable smooth work flow and minimise delays.

Question 13.What are the key factors that should be kept in mind while monitoring kitchen work processes? Name any eight (8).

Question 14.Explain the importance of, and steps to, check food items in order to match recipes and menu descriptions.

Question 15.List ten (10) indicators of good quality food products.

Question 16.Explain the importance of using a thermometer and its use to conduct appropriate checks on food items?

Question 17.Suppose you are working as a supervisor at ABC Hotel, where you have been given a task of producing and storing food items in a safe manner that provides maximum longevity. What are the six (6) techniques you will follow to achieve this?