SITHCCC043 Work Effectively Cook Quiz 5
SITHCCC043 Work Effectively Cook Quiz 5
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Question 1 of 4
1. Question
Match the intent of standard procedures that are used after service period to the following tasks. drag and drop
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- The standard procedure should include washing and sanitising.
- No rubbish should be left in the kitchen and should be taken to external bins where possible. Emptied bins should be washed and sanitised.
- Clean off grease and dirt with hot water and detergent. Use a griddle brick to clean off any particles that are stuck on. Rinse thoroughly. Oil lightly.
- Empty and clean strainer basket – run a wash cycle with clean water and sanitiser. Leave open so that it will dry.
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Clean benches
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Dispose of rubbish
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Clean grill
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Clean dishwasher
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Question 2 of 4
2. Question
How can you store food items appropriately that will minimise food spoilage, contamination and waste.
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This response will be reviewed and graded after submission.
Hint
Perishable food:
Frozen Foods:
Dry Store:
Hot Food:
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Question 3 of 4
3. Question
One part of team work is participating in a post-shift debrief with your team mates. What are the things you may discuss during this time? List ten (10) things.
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Question 4 of 4
4. Question
How can you respect the differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships?
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