Describe how you would maintain a refrigerator

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Reference no: EM132229069 , Length: word count:1500

Instructions to the student:

- Complete ALL questions of the written assessment as per instructed by your trainer/assessor.
- Ensure you read the question carefully.
- If you have difficulty answering the question, you must at least make an attempt to answer it.

Take delivery of supplies

Q1. You receive a delivery of groceries and a bag of flour has been damaged, the bag has a rip and is open. What action do you take?

Q2. You receive a delivery of fresh chicken pieces, what temperature should the chicken pieces be when they arrive in your kitchen?

Q3 Give three indicators for quality fresh whole fish when it arrives at the kitchen from the seafood supplier:

Q4 Give three indicators for quality fresh fruit and vegetables when they arrive at the kitchen from the vegetable supplier:

Thermometers

Q5 What are the three types of thermometers discussed in the student resource?

Q6 What is the purpose of ‘Themometer Calibration'?

Q7 What does the term FIFO mean?

Q8 Give four examples of food products that may need to be segregated from other food products because of their strong odours

Store supplies

Q9. Give correct storage conditions at your business for the following food deliveries. Assuming the delivery, quality and safety are all OK at delivery.
10 kg of fish fillets from the seafood supplier
200 Dinner rolls from the Bakery
2 x 5kg boxes of chicken fillets from the poultry supplier A delivery of assorted vegetables

Q10. What can we do to avoid and control mice in a food storage area? Give three methods:

Q11. Briefly outline two good principles of chemical storage for a food business such as a kitchen in a café:

Q12. Briefly outline what a Trade Food Recall is:

Q13. Complete this HACCP goods receival form for three (3) simulated deliveries of fresh foods.

Activity 1
As a cook in a restaurant or café what type of food items do you receive and store?
Name 5 chilled food items: Name 5 frozen food items:
Does your workplace have in place a HACCP food safety program?

Activity 2
In the table below complete the goods receival from for five different delivery items. Use information from your workplace; or if you are not working you will need to simulate the information.
Goods Receival Form

Activity 3
Complete the following temperature record chart for 5 days to show a refrigerator which hold meat and dairy products. You will need to make up the information or use information from your workplace.

Activity 4
What types of pests are most attracted to a dry good storage area? How can we prevent these pests contaminating our food?

Activity 5
In the table below clearly describe where and what conditions and temperatures the following items would be stored.
Raw meats:
Fish and seafood:
Cooked meats:
Ice cream:
Milk:
Fruits and vegetables:
Canned products:
Wines and spirits:

Assignment Activity 1

Q1. Choose six food items that would be delivered to a kitchen. Explain how to store them correctly and identify what quality points to look for.

Student is to choose six food items. Food item 1: Whole Chicken (fresh) Storage
Quality points
Food item 2: Fresh fish
Storage
Quality points
Whole Fish
Fillets and Cutlets
Food item 3: Fresh Meat Storage
Quality points
Whole Fish
Food item 4: Fresh Vegetables Storage
Quality points
Whole Fish
Food item 5: Fresh Dairy
Storage
Quality points
Food item : Fresh Eggs Storage
Quality points

Q2. Describe how you would maintain a refrigerator or cool room in a safe and hygienic condition suitable to store perishable food.
Cleanliness:
Lighting:
Optimal storage temperatures
Detecting vermin
What to look for:
Any potentially contaminated food must be disposed of immediately and ?

Q3. Describe why it is important to rotate perishable supplies, how do you do this?
To retain the freshness of food products it is essential that you rotate supplies. How is this done?
If this does not occur, older stock will eventually become unusable and will need to be discarded, which is a:
1-
2-
3-

Attachment:- SITXINV002 - Maintain the quality of perishable items.rar

Reference no: EM132229069

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