Year 12 Hospitality Trial Exam Study
Commercial Cookery Strand
Please be aware the units underlined can be assessed throughout the Trial and HSC
Organise and prepare food
* equipment
* environmental impacts
* food items – dairy, dry goods, fruits and vegetables, meat, seafood, poultry
* food preparation techniques
* food safety procedures
* ingredients
* menu items
* portion control
* recipes
* safe and hygienic work practices
* waste minimisation
* work flow.
* the key characteristics and uses of the main categories of food items and those that are particularly used in the organisation
* menu and recipe requirements for the particular style, products and cuisine being served
* expected numbers of customers to be served
* full details of food safety procedures used in kitchen operations and the particular food safety regime for the organisation
* correct handling and storage requirements for different types of food
* applications of different types of cleaning products
* the essential features of and safe practices for using common hazardous substances used within kitchens and in particular substances used by the organisation e.g. cleaning products
* the environmental impacts of cleaning equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources, water and energy use
* correct and environmentally sound disposal methods for kitchen waste and hazardous substances.
Features of effective work flow management including:
* logical sequence
* time efficient
* planning and organisation
* time constraints
* cooperation.
Acknowledgement of the effect poor work flow has on:
* colleagues
* customers
* workplace/organisation.
The standard features of a recipe including:
* preliminary preparation
* equipment
* quantity of ingredients
* method
*...