Assessment Record SITHCCC015 Produce Food For Buffets

International Institute of Management Pty Ltd
T/A American College

International Institute of Management
RTO Code: 31897
CRICOS Code: 03149K
Assessment Record SITHCCC015 Produce food for Buffets

Student Name
Student Id
Course Code/ Course SIT40516 Certificate IV in Commercial Cookery

Class/Group
RTO/SRTO 31897
Assessment: (as applicable) Student Results:

1.Assessment -1 Short Answers Satisfactory Not Yet Satisfactory Not Completed
2.Assessment -2 Observation Satisfactory Not Yet Satisfactory Not Completed
3. Assessment -3 Written Quiz Satisfactory Not Yet Satisfactory Not Completed
4. Assessment -4 Checkpoints Satisfactory Not Yet Satisfactory Not Completed
Overall, the candidate was assessed as:

Competent Not Yet Competent
Feedback to candidate on overall performance during assessment:
Assessment 1
The candidate requires the following skill development before re-assessment:
The candidate has been provided with Name of Assessor:

feedback and informed of the Signature of Assessor:
assessment result and the reasons for
Date:
the decision.
I have been provided with feedback on Name of Candidate:
the evidence I have provided. I have Signature of Candidate:
American College
RTO Code: 31897
CRICOS Code: 03149K
been informed of the assessment Date:

result and the reasons for the decision.
Statement of Authenticity
I acknowledge that I understand the requirements to complete the assessment tasks
The assessment process including the provisions for re-submitting and academic
appeals were explained to me and I understand these processes
I understand the consequences of plagiarism and confirm that this is my own work and
I have acknowledged or referenced all sources of information I have used for the
purpose of this assessment
Student Signature: Date: / /201
This assessment: First Attempt 2nd Attempt Extension – Date:
RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Feedback to Student:
Assessor(s) Signature(s): Date:

Student Signature Date:
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RTO Code: 31897
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Assessment – 1 – Short Answers
Assessment 1
Your task
You are required to complete all questions and tasks listed below.
1. You are required to produce a Pate en Croute with Kangaroo (recipe attached) for 20 persons.
a. Write an ingredient list to produce the required quantities of Pate en Croute.
Ans- 1800kg plain flour
900g butter
20g salt
4 eggs
400g prosuitto
8 white bread slices
800g chicken
4 egg whie
600ml cream
4g thyme
2g spice
240g orange
100g pistachio
600g porkfat
200g kangro fillet
200 ml woodear
Mushroom
4 egg yolk
400 ml aspic
120 ml mdeiga
b. What will be the portion weight for one serve?
Ans- per serve weight = 4606 = 230.3
20
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c. List the preparation steps in order.

Ans- 1.oven should be at appropriate temperature
2 buttery things need to fridge day before like per puff pastrg
d. Each slice needs to be glazed with aspic. Provide the recipe and describe the production method
including the glazing process.
Ans -When cutting the slices of meat it will accurate culted because of aspic.
aspic pastry
patte
Remove foil
-crumbled sauce
-orange,lemon juice,redcurrant jelly
-thin consistency
-served colg
e. Provide a suitable sauce to accompany the Pate en Croute and include a recipe including the
preparation steps.
Ans- garnish,thyne,mushrooms[apple sauce]
f. Provide a garnish for the Pate en Croute and include a recipe including production steps. How
many garnishes will you require?
Ans-
g. Draw a plan for a platter and draft the layout of the arrangement of the Pate en Croute and
garnishes to serve 20 persons.
Ans-
calcium
salad
carbs platter
roti
h. How will you store the arranged platter prior to service of the buffet?
ANS-
Protein
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bread
salad
sauce
chocalte buffet will go with dessert buffet
2. Choose a showpiece you can produce for a buffet of your choice and provide a description of the
production steps. This may include a decorated centrepiece e.g. a coated and garnished galantine, a
margarine carving, a sugar or chocolate sculpture or showpiece or similar.
Ans- Ehase the type of buffet and select showpiece of sculpture which can go with food
3. You are required to produce the following dishes for a buffet for 40 guests (recipes attached). Read
the recipes, determine the popularity and calculate the serves you will produce for each dish to
prevent waste and ensure appropriate serving sizes. The text for the unit SITHCCC015 provides
guidelines for this.
Bread Rolls
Pumpkin Soup
Caesar’s Salad
Oxheart Tomato Salad with Black Olive Dressing
Potato Salad
Greek Salad
Vegetable Piccalilli
Vegetable Curry with Jasmine rice
Pate en Croute with Kangaroo

Scallops and Salmon Terrine with Broccoli
Roast Chicken Platter

Roast Beef Platter
Ham Platter
Pork Medaillons with fresh Apple Sauce
Fresh Fruit Salad

Lemon Cheese Cake with Pineapple Compote
Flourless Chocolate Cake
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4. Refer to the dishes listed in Question 3 and provide a garnish and an accompaniment for each
(where relevant and suitable).
Garnish accompinent
Ans- pate en crute – Ceaser salad bread
Pumpkin soup- chivas,thymes
Sour cream
Caeser salad- parmerrian
Cheezse
Tomato olives,thymes
Roshmerry
Potato salad- coloured bell
Peppers [bit]
Greek salad baby spinach its already accompinent
5. Refer to the dishes listed in Question 3 and sketch a layout plan to position this buffet in a U-shape
set-up including the garnishes and accompaniment you have listed in Question 4. Include provisions
for plates, your centrepiece and positions for serving utensils. salad
bread
entrees
papito
bread salad
6. List the food safety requirements for displaying and serving hot and cold foods for this buffet.
Ans- hot should be above 60
Cold should be 0-5
2 time 4hr rule should be followed
7. When will you replenish any platters or food items during the buffet service and how is this
[replenishing foods] done? What needs to be considered in terms of nutritional value of food on
display?
Ans- rearrange the platter according to finishing the plates according to demand of customers
On& off
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- Clean board
- Small fruit platter
- Clean utensils
Assessment – 2 – Practical Observation
Assessment 2-Observation of 5 different buffet instances where each of the foods listed in
the table must be prepared, presented, served and replenished during the course of the
buffet.
Instance (Each type must be covered overall) Foods produced (all must be included over the 5
instances)
Instance 1 breakfast foods
meat or poultry
seafood
indoor venue
salads
outdoor venue
pasta or noodles
breakfast
breads
lunch or dinner
fruit or vegetables
event or function
cheese
smallgoods
dessert and pastry items
accompaniments
glazed foods, galantines and forcemeats
themed foods
foods selected to meet special dietary requirements
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meat or poultry
seafood
indoor venue
salads
outdoor venue
pasta or noodles
breakfast
breads
lunch or dinner
fruit or vegetables
event or function
cheese
smallgoods
accompaniments
themed foods

meat or poultry
seafood
indoor venue
salads
outdoor venue
pasta or noodles
breakfast
breads
lunch or dinner
fruit or vegetables
event or function
cheese
smallgoods
accompaniments
themed foods
American College
RTO Code: 31897
CRICOS Code: 03149K

meat or poultry
seafood
indoor venue
salads
outdoor venue
pasta or noodles
breakfast
breads
lunch or dinner
fruit or vegetables
event or function
cheese
smallgoods
accompaniments
themed foods

meat or poultry
seafood
indoor venue
salads
outdoor venue
pasta or noodles
breakfast
breads
lunch or dinner
fruit or vegetables
event or function
cheese
smallgoods
accompaniments
themed foods
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Instance 1 Instance 2
Assessment Criteria
International Institute of Management Pty Ltd S NYS S NYS Comments
Select
RTO Code: Ingredients
31897
CRICOS Code: 03149K
The food production requirements are identified from recipes and
instructions
The ingredient amounts are calculated correctly according to
order/recipes
The recipe amounts are calculated to suit the quantities required for
buffets
The net yields for commodities are established and considered in
calculations
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
 FIFO is applied for selecting ingredients
Spoilage or deterioration of ingredients are checked and identified
Select, prepare and use equipment (WHS/Food safety)
The correct/suitable equipment required to cook/prepare the dishes is/are
identified:
 Stick blender/Blender
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The equipment is used correctly and in a safe manner
The equipment is used hygienically: __________________________
Produce and present foods for buffets
The showpiece is suitable for the type of buffet and occasion
Ingredients are weighed or measured according to recipe portion
requirements
Correct sequencing of ingredients according to production flow
Correct preparation method used for commodities
Portioned correctly according to recipe requirement
The appropriate cooking methods are select to produce foods/dishes:
1. Blanching/Poaching
2. Grilling/Sauting
3. Baking/Roasting
4. Boiling/Simmering
5. Pan frying/deep frying
Adequate storage vessels for prepared product, waste and use-able
trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Suitable service ware selected for presentation at correct temperature
(cold)
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Suitable garnish is used

Garnish is prepared and of proportional size
Suitable dip, sauce or complimentary is added correctly
The dish is evaluated and visually adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The buffet is set up according to a layout plan
The buffet is decorated appropriately matching the theme/occasion
The set up follows a logical flow of service/dishes
Sufficient service utensils are made available
Food is displayed in suitable service vessels
The temperature provisions for hot and cold foods are checked and
adjusted to meet the food safety requirements below +5 or above +65
(tolerance incl)
Serve, replenish and store buffet foods
Food is served according to organisational procedures and instructions:
1.Portion size (e.g. serving limit on e.g. prawns, oysters)
2.Carving procedures
Customers are assisted with food service as required

Meat is carved using correct techniques
The food safety and presentation for carvery set-up is maintained
Customer requests are completed in a polite , courteous manner
Food temperatures are monitored, measured and recorded
Food is monitored and replenished in an efficient manner
Shortfalls or temporary shortages are dealt with in a professional
manner
The time span for service and consumption is considered when
replenishing foods to prevent wastage and time of food exposed
The food service utensils are monitored and exchanged as relevant
Re-useable ingredients are identified, wrapped, labelled and stored
correctly in the correct storage area
The 4/2 rule and temperature records are considered before storing food
and food leftovers
Waste and perishables are discarded
Maintenance issues are reported as relevant.
The work processes were performed within industry realistic time
constraints
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RTO Code: 31897
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Instance 3 Instance 4
Assessment Criteria S NYS S NYS Comments
Select Ingredients
instructions
order/recipes
buffets
calculations
 Freshness
The correct/suitable equipment required to cook/prepare the dish es
is/are identified:
instructions
 Cord:
requirements
trimmings
(cold)
Suitable garnish is used.
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RTO Code: 31897
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(tolerance incl)
Food is served according to organisational procedures and instructions
manner
and food leftovers
constraints
American College
RTO Code: 31897
CRICOS Code: 03149K
Instance 5
Assessment Criteria S NYS Comments
Select Ingredients
instructions
order/recipes
buffets
calculations
 Freshness
instructions
 Cord:
requirements
trimmings
(cold)
Suitable garnish is used.
American College
RTO Code: 31897
CRICOS Code: 03149K

(tolerance incl)
manner
and food leftovers
constraints
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RTO Code: 31897
CRICOS Code: 03149K
Assessment – 3 – Written Quiz
SITHCCC015 Produce and serve food for buffets
Question 1: They key considerations to enable correct planning for buffets includes:
(Tick the correct answers)
Types of buffets ✔
Customer needs and expectations ✔
Planning and service impacts ✔
Availability of equipment for presentation
Selecting suitable menu items ✔
Calculating required amounts of menu items and costing ✔
Selecting ingredients and equipment for buffets ✔
Question 2: What are the common features of classical buffets?

(Answer true or false in space provided)
True or
False
Classical buffets feature a wide range of hot and cold foods carefully arranged true
on a buffet display.
The displays are elaborate and a lot of thought goes into planning the true
arrangement of items on platters as well as the overall display.
Large and complex centrepieces are often created for extra visual appeal and true
to act as the focal point of the buffet.
Although centrepieces require considerable skill they must be produced for all false
types of buffets.
Buffets may be self-service, guests may be served or there may be a true
combination of both. Hot meats are often carved directly onto the guest’s
plate, while other items may be chosen individually by the guests.
Question 3: Which aspects of food service need to be considered when planning cocktail buffets?
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True or
False
Cocktail food is best served bite-sized so that the customers can put the item true
into their mouths in one bite
Cocktail food is always served hot false
Cocktail food can be made from any number of commodities and offers the true
opportunity to utilise trimmings and offcuts in good condition
Wherever possible try to eliminate bones, skewers and anything that must be true
collected after the customer has eaten
Question 4: The common features of breakfast and brunch buffets typically include:
True or False
Breakfast buffets are never used in hotels and guest houses where a large number of false
people attend for breakfast.
For breakfast buffets the food items are displayed in distinct sections and range from true
cereals and fruit to freshly cooked items.
A breakfast buffet is broken into two distinct sections for ‘Continental’ and ‘Hot true
Breakfast’ and customers can choose according to their preferences.
The Continental section includes items such as cereals, muesli, fruit, yoghurts, cold false
cuts and smallgoods as well as a selection of cheeses and sometimes boiled eggs.
The Hot section includes items such as sausages, bacon, eggs, mushrooms, potatoes true
and omelettes cooked to order.
Where an establishment is frequented by Asian travellers a section with Japanese true
miso soup and rice or Chinese congee and crullers and simple stir-fry dishes is often
included.
The term brunch refers to a combination of breakfast and lunch items and usually true
includes traditional breakfast items but also a selection of typical lunch dishes such as
stews, roasts, farinaceous dishes like pasta dishes and a selection of desserts.
Brunch buffets can be found in city restaurants on a Sunday where people enjoy a true
leisurely outing with their family.
Question 5: The key planning requirements for buffets include the following aspects:
(Tick the correct box indicating true or false)
True False
Planning must take place to assess the availability of the commodities and the ✔
ordering timeframe required.
Most menu items require preparation and cooking and some may be cooled down ✔
before being sliced or prepared or garnished further.
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The preparation can easily involve 2 days. The first day is taken for the initial ✔
preparation and cooking, whilst the second day may be used for slicing, layering and
garnishing.
Buffets must also contain the appropriate accompaniments and sauces and therefore ✔
require the chef to have sound food and menu knowledge.
Food safety regulations have little importance when preparing, storing and displaying ✔
buffet items as foods are usually consumed within 2 days of production.
Traditionally, buffets were displayed on tables prepared with skirting and tablecloths, ✔
which meant the food was not refrigerated and could therefore deteriorate quickly.
In all cases it is essential that any perishable supplies used for buffets are checked for ✔
spoilage or contamination before preparation.
Question 6: To ensure food safety and nutritional values for buffet foods the following storage
requirements must be considered: (Answer true or false in space provided)
True or False
Storage of prepared items is only important when items are prepared for false
immediate use on buffets.
Any items that are prepared in advance must first be cooled down according true
to the 2 hour/4 hour rule.
They must then be stored hygienically in the appropriate conditions for the true
food group and identified with a tag or label stating the item, the date of
packaging the intended use and the person responsible.
Storage conditions are especially important for maintaining the nutritional true
value of the products.
As products deteriorate they lose some of their value, e.g. vitamins can leach true
out of vegetables stored the wrong way, cut fruit can oxidise.
Fresh items need to be kept in the appropriate storage conditions until you true
need to use them and prepared items need to be placed back into storage as
quickly as possible.
Question 7: The following tasks are part of the planning stage for a buffet:
True or False
Cost all items for the buffet true
Calculate the amount of food required per customer based on the provided false
budget.
Establish HACCP procedures for your buffets like correct equipment and true
sneeze guards etc.
Establish a buffet lay-out plan. true
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Brief all staff on the buffet requirements, e.g. flow of customers, procedure true
for replenishing and timing for the service
Ensure that staff serving the buffet know how to carve the meat correctly true
and safely, understand the commodities used for the buffet in case questions
arise for allergies etc.
Plan serving points, e.g. for expensive items, carvery and cheeseboard true
Question 8: Which aspects need to be considered to enable you to calculate the costs for a buffet?
True or False
It is hard to calculate exactly how much food you should serve, which items true
the customers will choose and how to avoid excessive wastage.
It is important to establish the buffet menu first and then select the amounts true
needed per customer for each item, based on the estimated preferences.
When calculating the costs for a buffet, the first step is to decide on the false
portion size for the main protein item. You can then decide on how many
accompaniments are required.
Previous experience from similar functions can provide an indication of true
customer selections.
Question 9: Which tools and guidelines should be used to calculate the food requirements for a
buffet? (Tick the correct box indicating true or false)
True False
In an à la carte setting customers would generally eat 600-750g depending on number ✔
of courses and menu items chosen.
In a buffet setting customers tend to eat much less than normally and there is also less ✔
wastage as customers put only small amounts of food on their plates.
When planning a buffet you can use the à la carte serving sizes as a starting point, plus ✔
your experience, to estimate the amount of each dish which will be chosen by each
customer, on average.
For example, you know that the average à la carte main dish contains ~250g of protein ✔
and you know that people consume less in total at a buffet.
You also need to think about which items will be more popular out of a range of ✔
similar items, so you would provide them in an appropriate ratio.
Considering popularity of specific food items may help to guard against the common ✔
problems of over- and under-ordering for buffets.
Question 10: The following aspects need to be considered when selecting ingredients for the
preparation of buffet foods: (Answer true or false in space provided)
True or False
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It is best to consider ingredient selection after you have compiled the menu items, as false
availability can then be determined as required.
As with all menu planning, start with seasonal food as it is in the best condition and is true
comparatively cheap.
Once you have determined seasonal availability of produce you should look at local true
produce and check out the range and price.
When planning food choices you should consider nutritional needs as part of the true
overall menu offering.
Consider any possible substitutes for expensive items like e.g. a roasted sirloin: Using true
a cheaper cut and cooking it sous-vide then sealing it will allow you to create a similar
tasting product at a lower food cost.
Refer to your stock sheets to check on existing stock levels and to see whether you true
could use up surplus stock or par stock.
You need to consider the use of trimmings and offcuts in the preparation of certain true
items, such as stocks and sauces. T
Using a Banquet Analysis Sheet (BAS) or ordering software is smart, as you can true
calculate exact needs for the whole menu and see whether this falls in with the profit
margin policy of the enterprise.
Question 11: Connect the tools and equipment used for the preparation and service of buffet
foods to the correct uses:
1. Sous vide bags may be used to tie lobsters onto prior to cooking to keep the tail straight
2. Skewers are used to layer or store food items

3. Boards are used in bains-marie for both hot and cold dishes
4. Trays are used to layer and display the food for buffets
5. Gastronorm are also popular and require special care when placing food items on them as any
dishes spots are very obvious
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6. Moulds may be used for ballottines and galantines during preparation
7. Platters can be used for a wide variety of food from seafood to salads and pasta
8. Mirrors are used for preparing and portioning sauces

9. Servings bowls may be used for keeping food straight during cooking, e.g. prawns or venison
and dishes saddle
10. Ladles are commonly used to make terrines
Question 12: Match the seafood commodity to the correct preparation requirements.
1. Lobster and mud Poach until just set. Cooking time will depend on size but usually 2-5
crabs minutes per kg. Kill the seafood humanely before poaching it in court-
bouillon or salt water
2. Prawns and Gravlax, ceviche and poisson cru are typical examples. Allow for sufficient
blueswimmer crabs curing time with gravlax. Use only the freshest seafood
3. Oysters Poach until just set. Cooking time will depend on size but usually 15 minutes
per kg. Kill the lobster/crab humanely before poaching it in court-bouillon
4. Cured and pickled Seafood is also popular in salads. For octopus salad the octopus must be
seafood cleaned and then braised to tenderise it sufficiently
5. Seafood salads Can be shucked a day beforehand and put on trays and covered
Question 13: Connect the forcemeat preparation to the correct description:

1. Ballottine Today this can describe a puréed blend of livers, or terrines. Blend the mixture, pass
through a sieve and place into a container to set. Once set, the top can be glazed with
aspic to seal it.
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2. Galantine This is produced from pre-cooked flavouring ingredients, e.g. meat or cooked
vegetables which are blended and then softly whipped cream and aspic or gelatine is
folded under and allowed to set.
3. Terrine This is the term for forcemeat baked in a pastry crust. Pastries used are short paste,
often made with lard; puff paste or hot water paste. These are baked, cooled and then
filled with aspic.
4. Pâté These are finished in special moulds made from earthenware, porcelain, enamelled
metals or stainless steel. They are lined with cling wrap, ham, blanched vegetables or
other suitable linings and the farce is placed inside and cooked.
5. Pâté en This term is used for whole poultry fully boned out and filled with farce. The
croûte finished product is then deep poached, chilled, coated and garnished with vegetables.
6. Mousse This term refers to a deboned leg of poultry filled with farce and cooked. It can be
served hot or cold.
Question 14: Which aspects would need to be considered when choosing accompanying sauces
for buffet items? (Tick the correct box indicating true or false)
True False
Sauces are often served as accompaniments with cold menu items. true
As is the case with all sauces, they should provide a contrast or enhance the inherent true
flavours of the dish.
Drier menu items might require a Cumberland sauce to provide sweetness as well as false
some acidity
A game terrine might have a mayonnaise or sour cream base sauce served with it false
Dips are also used for crudités and cold sauces are produced as accompaniments for true
hot main course items such as roast pork.
Dessert sauces include vanilla sauce, chocolate sauce and various fruit coulis. true
Question 15: The main types of coatings used for buffet foods and their application include:
True or False
Chaud-froid sauces are prepared cold and warmed for service. false
The chaud-froid should be almost at the setting point before placing it on/over the food true
item to make it set quickly in a thicker layer.
White chaud-froid is produced from velouté or cream sauce with the addition of true
gelatine or aspic
Brown chaud-froid is prepared by gently frying the white chaud-froid after the addition true
of gelatine or aspic.
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Aspic is made from the collagen contained in trotters and hooves of animals. It can be true
made using stock and aromats and clarified with egg white, just like consommé.
Traditionally, aspic was used extensively to coat food. Nowadays this is avoided or, if true
used, it is sprayed on to form only a thin layer.
Moulds can be lined with aspic. The mould is filled with aspic and placed into ice. true
Once a layer of ~5mm has formed, the aspic is poured out.
Garnish such as fresh herbs or capsicum is placed into the bottom, then the filling, such true
as a mousse, is added. Once the mixture has set, the mould is turned out.
Question 16: Essential points of care which need to apply when serving salads for buffets
include: (Tick the correct answers)
Freshness of ingredients ✔
No wilted or discoloured parts ✔
Bite size pieces ✔
Even cut/size of all ingredients ✔
Ingredients must be washed thoroughly and dried/refreshed afterwards (usually in a ✔
colander in the coolroom)
Salads should be dressed well before the buffet starts to allow development of flavours
Dressings must be compatible with the ingredients and other menu items ✔
Use plenty of dressing to provide sufficient moisture
Use colours that are complementary and appeal to the eye ✔
Question 17: Connect the type of salad to the traditional ingredients:

1. Waldorf Curried rice pilaf with corn, tomato concassée, shallots, sultanas, chutney and
salad seasoning
2. Coleslaw Beans, tomatoes, potatoes, olives, tuna and vinaigrette
3. Bavarian Roast beef, gherkins, tomato sauce, spring onions and Worcestershire sauce
potato
salad
4. Indian Apples, celery, walnuts with mayonnaise
rice salad
5. Nicoise Cooked chicken, diced fruit, curry and mayonnaise
salad
6. Greek Finely shredded cabbage and grated carrots with mayonnaise, vinegar and lemon
salad juice
7. Indian Cucumber, olives, tomatoes, lettuce, capsicum, Fetta cheese and vinaigrette
chicken
salad
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8. American Boiled potatoes, sautéed bacon, onions, garlic, chives, seasoning, vinegar, oil and
beef salad broth
Question 18: The preparation for vegetable dishes and accompaniments for buffets commonly
requires consideration of the following steps during production:
1. Vegetable Tofu skewers, vegetable curry and lentil or pea dhal. Consider any pre-soaking or
terrines, pâtés, other preparation steps that need to be planned. Many ethnic cuisines that are
mousses and traditionally vegetarian based can provide excellent inspiration.
mousselines
2. Vegetables Follow the correct process and recipe method. With all farces the ratios of fat and
meat are important to prevent dry or gritty product.
3. Vegetarian May include fresh vegetables, farinaceous and potato dishes that will complement
main dishes the other menu items. Allow enough time for preparation tasks such as par-
cooking, pre-frying or braising to speed up service when the event is conducted.
Question 19: Desserts which are suitable choices as buffet desserts include:
Fresh fruit salad ✔
Chocolate mousse ✔
Soufflé ✔
Cheesecake ✔
Ice cream with chocolate sauce or fruit coulis ✔
Bavarian cream and panna cotta ✔
Crème caramel ✔
Tarts ✔
Question 20: Techniques which can be used to improve the keeping qualities of food for buffets
include: (Answer true or false in space provided)
True or False
Slice all required items and then cover with plastic wrap and return to the fridge. true
Once all of the items are layered and the platters are done, garnish them then cover again true
and store in the fridge until service.
To prevent excessive drying out or discolouration the items can be glazed with aspic or true
gelatine but it should be used sparingly.
Another option is to use a simple brush of good quality oil or a spray is another good true
solution.
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Chaud-froid is a classical approach of using brown roux thickened with of corn starch to false
coat the item.
Vegetable garnish consisting of blanched vegetables finished with clear aspic can be used true
to enhance the colour of other aspic-covered items.
Question 21: Examples of control measures that can be used during the production of a buffet to
ensure quality standards and cost efficiency include:(Tick the correct box indicating true or false)
True False
Ensure correct hygiene procedures are adhered to during preparation ✔
Utilise the correct cookery methods to achieve maximum flavour in the cold items ✔
When roasting items, be aware of the temperature and its impact upon yield and quality ✔
of product
Temperature controls for all food items during storage and preparation ✔
Chill all meat before carving to obtain better portion yields then reheat for service. ✔
Dessert items should be taken out before the buffet is opened to ensure everything is in ✔
place
Question 22: The following food safety requirements apply for the safe display and storage of
foods: (Answer true or false in space provided)
True or False
Food safety regulations require displays with sneeze guards to prevent customers true
coughing and breathing on the food.
When serving hot food it must be kept outside the danger zone, i.e. hotter than 60°C. true
Chafing dishes are ideal for displaying hot food.
Cold foods need to be refrigerated or consumed within safe time limits, i.e. the 4 hour/2 true
hour rule.
Any ready-to-eat potentially hazardous food, if it has been at temperatures between 5°C true
and 60°C for a total of less than 2 hours, must be refrigerated or used immediately.
Any ready-to-eat potentially hazardous food, if it has been at temperatures between 5°C true
and 60°C for a total of longer than 2 hours but less than 4 hours, must be thrown out.
Any ready-to-eat potentially hazardous food, if it has been at temperatures between 5°C false
and 60°C for a total of 4 hours or longer, must be thrown out.
Question 23:Aspects which require checking for the setup of a buffet include:
True or False
Height variation and stepping of the buffet items. true
Placing small plates under platters to display them at an angle for better viewing. true
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RTO Code: 31897
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Placing serving tools at the edge of platters or next to them. The setting up of serving true
tools will achieve a smoother customer flow.
Choice of colours, appropriate accompaniments and textures. true
Serving items strategically, e.g. expensive items should be kept out of the customer’s false
vision and only served once all customers have had their first serving.
Putting out large amounts of food to avoid food needing to be replenished. false
Displaying small amounts of foods to reduce the time in the danger zone and keep the true
buffet looking fresh.
Plate sizes – provide large plates to prevent people from going for seconds as they False
would have had sufficient food with the first serving.
Question 24: General principles which need to apply when preparing for and arranging food on
cold platters for buffets include: (Tick the correct answer indicating true or false)
True False
Only use compatible items on one platter ✔
Layer the food accurately and avoid any spaces between individual items ✔
Ensure garnishes are elaborate and thought provoking ✔
Ensure that there is an adequate amount of accompaniments and garnishes on each ✔
platter
Keep lettuce to a minimum and remember that the customer needs to be able to pick up ✔
the items
Avoid excessive use of aspic ✔
Work hygienically and store food appropriately to prevent food poisoning ✔
It is advisable to draw an outline of the platter to achieve balance and to help with the ✔
correct positioning of food.
Platter arrangement should feature even layering, a variety of shapes and a range of ✔
colours and textures.
Question 25: Centre pieces and decorations which could be used to complement or highlight a
buffet include:
Floral arrangements ✔
Paintings
Special occasion cakes and breads ✔
Fruit and vegetables carvings and baskets ✔
Craft objects
Salt sculptures ✔
Margarine carvings ✔
Ice carvings ✔
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RTO Code: 31897
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Chocolate sculptures ✔
Sugar, pastillage and marzipan ✔
Question 26: What must be considered when laying out and visually inspecting a buffet setup?
True or False
Consider the overall visual appeal of the buffet by placing items strategically to create a true
variation in colours, textures and height.
Choose and adjust the placement of accompaniments to maximise this visual appeal, so true
that balance, colour and contrast as seamless.
Place taller items at the front of the buffet. false
Serving tools must be placed strategically and in sufficient numbers to allow customers true
to maintain appropriate service speeds.
It is a food safety requirement that the same serving tool is used for all dishes. true
Question 27: The following aspects need to be considered to ensure hygienic, cost-effective
presentation and service of buffet foods to the customer:
True or False
Chefs must be dressed immaculately in their uniform. They must silver serve items and true
have the skills to use the service cutlery correctly.
Replenish and re-arrange platters and dishes once approximately 2/3 have been consumed. true
Carving tools must be clean and knives sharp. Ladles for sauce should be sterilised in true
between use with a container of hot water.
Regularly inspect for drips and spills and clean them as soon as possible. true
Each dish requires a separate serving utensil. true
Portion control is established when foods are planned and produced. You do not need to false
tell staff what the expected serving size is when the buffet opens.
It is rude to tell customers that they can come back for a top up. false
Hygiene must be maintained with adherence to temperature controls, correct removal and true
topping up of food and control of self service by customers to prevent contamination.
Question 28: Connect the steps for carving poultry in front of a customer in order:
Step 1 Slice through the breast meat until all meat has been removed
Step 2 Serve appropriate portions and try to mix the meat, i.e. place breast and thigh meat on the same
plate
Step 3 Remove the wishbone
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Step 4 For a large bird remove the wing through the natural joint. For smaller birds carve through a
portion of breast meat before cutting through the wing joint so the breast meat is attached
Step 5 Remove the legs and thighs by twisting or cutting through the natural joints. Debone and slice the
leg and thigh meat if a larger bird
Question 29: Which food safety aspects must be considered when serving desserts on a buffet?
True False
Desserts must be stored and presented correctly with some products such as a ✔
Bakewell tart being okay at room temperature.
Chilled items will require iced trays for serving, to prevent deterioration. ✔
Frozen desserts are unsuitable as dessert options for buffets. ✔
Consider the time spent in the danger zone. For high risk foods such as ice cream ✔
you may need a container with crushed ice or a freezer tray to prevent melting.
For some buffets, especially those involving families as the customers, ice cream ✔
dispenser machines could be used, where the customer can self serve into cones or
bowls.
Question 30: Connect the categories of cheese which may be used for cheese selections on
buffets to the relevant examples:
1. White mould cheeses Such as Gouda, Edam, Jarslberg and Gruyère
2. Washed rind cheeses Matured, vintage or flavoured
3. Cheddar Such as Romano and Pecorino
4. Eye cheeses Such as Limburger, Taleggio and Vacherin
5. Blue vein cheese such as Brie and Camembert
6. Hard cheeses Such as Gorgonzola and Roquefort
Question 31:Basic rules which need to be considered when preparing cheese platters include the
following: (Tick the correct box indicating true or false)
True False
Select cheese that is ripe, in season and in best condition ✔
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RTO Code: 31897
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Choose cheese from different categories to give a variety of textures, colours and tastes ✔
Serve with breads such as fresh walnut bread and soft-textured biscuits such as oatmeal ✔
rather than hard crunchy biscuits as their crunchiness detracts from the texture of the
cheese
Serve with complementary accompaniments that don't overpower. Quince paste, figs, ✔
dried fruits, muscatels, ripe pears, crisp apples and nuts are all classic partners
Take the cheese from the fridge at least 5 minutes before service and serve at 5-10°C ✔
for the best flavour
Cut cheese in a correct manner, e.g. a Brie wheel is cut in half, then quartered and ✔
portioned accordingly – avoid cutting edges or making irregular cuts, to prevent
wastage
Judge the quantity required and only bring that portion to service temperature, to ✔
minimise wastage
Use a selection of cheeses comprised of hard cheese ~30%, soft cheese ~30%, blue ✔
vein cheese 20% and other varieties such as goats’ cheese 20%
Prevent cross-contamination during preparation, serving and storage and provide a ✔
knife for each cheese
Question 32: Consideration of the following environmental impacts can greatly assist to plan for
and enhance the quality of buffet foods on display:
True False
Desserts must be chosen carefully as a croquembouche for example would simply ✔
collapse in a moist hot climate, as the sugar interacts with the humidity in the air and
the product will go soggy.
Exposure to light can also affect food by bleaching of colour, discolouration or ✔
excessive gloss reflecting light.
Exposing food to air will mean that it will not oxidise and the eye appeal will be ✔
enhanced.
Air conditioning and ventilation will assist with food safety and if set to a very low ✔
temperature will ensure no refrigeration is required.
Using correct packaging and containers for foods throughout the production and ✔
presentation process will assist in countering any adverse environmental effects.
The use of ice under caviar or seafood, frozen desserts or chilled fruit salad is a simple ✔
solution.
Chilled display units for salads, seafood, smallgoods, fruit and desserts, are commonly ✔
used in larger operations where buffets are served regularly.
Hot boxes and chafing dishes with appropriate gastronorm containers should be used ✔
for hot foods and heat lamps assist in keeping carved meat and poultry hot.
American College
RTO Code: 31897
CRICOS Code: 03149K
Question 33: Use your calculator to calculate the required quantities for 6 portions:
Classic Caesar Salad
Item Specification Requirements for 2 Requirements for 6
portions portions
Cos Lettuce
0.500 ea 1.5 ea
Bacon
0.030 kg 0.09 kg
Garlic
0.005 kg 0.015 kg
Bread slice
1.000 ea 3.000 ea
Eggs
2.000 ea 6.000 ea
Caesar Dressing
0.200 L 0.600 l
Olive Oil
0.050 L 0.15 l
Anchovy fillets
8.000 ea 24.000 ea
Shaved Parmesan
0.015 kg 0.045 kg
Assessment – 4 – Checkpoints
Checkpoint 1 SITHCCC015 Produce and serve food for buffets
Q1. List 6 key considerations to enable correct planning for buffets:

Ans- 1. Types of buffets
2. Customer needs and expectations
3. Planning and service impacts
4. Selecting suitable menu items
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5. Calculating required amounts of menu items and costing

6. Selecting ingredients and equipment for buffets
Q2. What are the common features of classical buffets?

Ans- Buffets may be self service, guests may be served or there may be a combination of
Both hot meats are often carved directly onto the guest’s plate, while other items may
Be chosen individually by the guests.
Q3. Which aspects of food service need to be considered when planning cocktail buffets?
Ans- 1. Cocktail food is best served bite-sized so that the customer’s can put the item into
their mouth in one bite.
2. It can be served either hot or cold
3. It can be made from any number of commodities and offers the opportunity to
Utilise timming and off cuts in good condition.
4. Wherever possible try to eliminate bones, skewers and anything that must be
collected after the customer has eaten.
Q4. List 6 common features of breakfast and brunch buffets:

Ans- 1. The buffet is broken in two distinct sections for ‘continental’ and ‘hot breakfast’
2. The continental section includes items such as cereals, muesli, fruit, yoghurts.
3. The hot section includes items such as sausages, bacon, eggs.
4. This setup also allows for different styles of breakfast items for international visitors
Q5. List 5 key aspects for planning requirements for buffets

Ans- 1. Cost all items for the buffets
2. establish HACCP procedures for your buffets.
3. flow of customers
4. a proper diet should be there
5. quantity should be measured properly
Q6. List 4 storage requirements which must be considered to ensure food safety and
nutritional values for buffet foods:
Ans- 1. Cool room
2. drip trays and trays.
3. ice
4. dry store
5. conainers
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 2
Q1. List 6 tasks which are part of the planning stage for a buffet:
Ans- 1. Height vanation and stepping of buffet items
2. choice of colours, appropriate accompaniments and textures
3. placing serving tools at the edge of platters or next to them
4. placing small platter under platters to display them at an angle for better viewing
5. positioning item strategically
6. plate sizes.
Q2. Which aspects would need to be considered to enable you to calculate the costs for a
buffet?
Ans- 1. what is the season
2. what is the clientele for the buffet.
3. information the function organiser gave you
4. can you include items that can be utilised in other facets of business.
Q3. Which tools and guidelines should be used to calculate the food requirements for a
buffet?
Ans- cooked weight = 80% of weight before cooking.
Q4. Why can desserts provide cost-effective options for a smart operator?
Ans- desserts are a key to achieving budget as they are cheap to produce but require that
they are finished in time for the event.
Q5. Which aspects need to be considered when selecting ingredients for the preparation of
buffet foods?
Ans- 1. Start with seasonal food
2. consider any possible substitutes
3. refer to stock sheet
4. use a banquet analysis sheet
American College
RTO Code: 31897
CRICOS Code: 03149K
Q6. Provide examples for uses of the following tools and equipment used for the
preparation and service of buffet foods:
1. Sous vide-ballottines and galantines
2. Skewers – keeping food straight
3. Boards – to tie lobsters
4. Trays – to layer or store food
5. Gastronorm –in bains marie for both hot and cold dishes
6. Triangular or special moulds – can be baked in brioche
7. Platters – used to layer and display food
8. Mirrors – used to keep food items on them
9. Porcelain platters, bowls and serving dishes – for sea food to salad
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RTO Code: 31897
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10. Ladles, wooden spoons, whisks, toothpicks and bamboo skewers – used for preparation
Checkpoint 3
Q1. What are the common preparation requirements for the following seafood and seafood
dishes?
Lobster and mud crabs –poach until just set
Prawns and Blue swimmer crabs – poach until just set
Oysters – can be shucked a day beforehand
Cured and pickled seafood –graviax, ceviche and poisson cru
Seafood salads-for octopus salad octopus must be cleaned and then braised to tenderise it
sufficiently
Q2. What are the common types of caviar?

How should caviar be served for buffets?
Ans-beluga,ossietre and sevruga are commom type of caviar.
It should be stored in glass containers.
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RTO Code: 31897
CRICOS Code: 03149K
Q3. What are the typical characteristics of the following forcemeat preparations?
Ballottine – it refers to a deboned leg ogf poultry filled with farce and cooked
Galantine- this is whole poultry fully boned out and filled with farce
Terrine- a farce is placed in special moulds.
Pate- a pureed blend of livers,herbsand butter
Pate en croute- it is the term for forcemeat baked in a patry crust.
Mousse – this is produced from pre-cooked flavouring ingredients.
Mousseline-this is forcemeat with high percentage of cream.
Q4. Which aspects would need to be considered when choosing accompanying sauces for
buffet items?
Ans- 1. Dressing
2. fat based sauces
3. miscellaneous sauces
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 4
Q1. List 6 points of care which need to apply when serving salads for buffets:
Ans-1. Freshness of ingredients.
2. no wilted or discoloured parts
3. bite size pieces
4. even cut of all ingredients
5. ingredients must be washed
6. they must be dressed shortly before service to prevent wilting and soggy consistency.
Q2. What are the traditional ingredients for the following salads?
Menu Item ingredients
Waldorf salad Apples,celery,wainnuts
Coleslaw Cabbage, carrots ,

vinegar
Bavarian potato salad Boiled

potatoes,onions,garlic
Indian rice salad Curried rice, tomato,

suitanas
Nicoise salad Beans, tomatoes,

potatoes
Greek salad Cucumber, olives,

lettuce
Indian chicken salad Cooked chicken, diced

fruit, curry
American Beef salad Roast beef , gherkins,

tomato sauce
American College
RTO Code: 31897
CRICOS Code: 03149K
Q3.Provide menu examples and key considerations when preparing the following vegetable
dishes and accompaniments for buffets:
1. Vegetable terrines, pâtés, mousses and mousselines –

Most types of vegetables can be used. Follow the correct process and recipe method.
Finished product can be bought
2. Vegetables –fresh vegetables , farinaceous dishes and potato dishes will complement the
other menu items.
3. Vegetarian main dishes –tofu skewers,vegetable curry and pea dhal. Commercial
products are available
Q4. Provide 7 different types of desserts which could be suitable choices as buffet desserts:
Ans-1. Fresh food salad

2. chocolate mousse
3. cheesecake
4. cream caramel
5. tarts
6. Bavarian cream and panna cotta
Q5. List 3 techniques which can be used to improve the keeping qualities of food for
buffets:
Ans- 1. To store food in cool room

2. to use aspic
3. chaud-froid
Q6. Provide six examples for control measures during the production for a buffet to ensure
quality standards and cost efficiency:
Ans- 1. Ensure correct hygiene
2. utilise the correct cookery
3. temperature control
4. meat items should be carved against the grain
5. dessert item should be taken out to the buffet after the majority of the peole have
been served
6. when roasting, beware of temperature
American College
RTO Code: 31897
CRICOS Code: 03149K
Checkpoint 5
Q1. Provide 5 examples for food safety requirements which apply for the safe display and
storage of foods:
Ans- 1. All the ingredients should be fresh
2. establish HACCP procedures for your buffets.
3. live counter should be properly set up
4. dry store should be there
5. cool room should be there
Q2. List 6 aspects which require checking for the setup of a buffet:
Ans- Ans- 1. Height vanation and stepping of buffet items
2. choice of colours, appropriate accompaniments and textures
3. placing serving tools at the edge of platters or next to them
4. placing small platter under platters to display them at an angle for better viewing
5. positioning item strategically
6. plate sizes.
Q3. Which general principles need to apply when preparing for and arranging food on cold
platters for buffets?
Ans- 1. Only use compatible items on one platter
2. keep garnishes simple
3. avoid excessive use of aspic
Q4. List 6 examples of centrepieces and decorations which could be used to compliment or
highlight a buffet:
Ans- 1. Chocolate fountain
2. ice sculputures
3. wine fountain
4. salad pyramid
5. pastry sculputures
6. live counter.
Q5.What must be considered when laying out and visually inspecting a buffet setup?
Ans- check for proper hygiene. Ingrdients should be freash. Live counters should be
managed . staff should be enough. Cool room should be working in proper condition.
American College
RTO Code: 31897
CRICOS Code: 03149K
Q6.Which aspects need to be considered to ensure hygienic, cost-effective presentation and

service of buffet foods to the customer?
Ans- 1. For a total of less than 2 hours must be refrigerated or used immediately.
2. for a total of longer than 2 hours but less than 4 hours, must be used immediately
3. for a total hours or longer must be throw out.
Q7.List the steps for carving poultry in front of a customer in order:

Ans- 1. All meat items must be prepared by trimming off surplus .
2. meat should be tied and maintain in even shape.
3. beef and game are cooked medium rare to medium.
4. meat shoulg be removed after cooling.
5. the cavity is filled using potatoes,rice or a suitable salad
Checkpoint 6
Q1. Which food safety aspects must be considered when serving desserts on a buffet?
Ans- 1. Desserts must be stored and presented correctly with some products.
2. chilled items will require iced trays
3. appropriate tools must be used
4. for ice cream you may need a container.
Q2. List six different categories of cheeses with examples which may be used for cheese
selections on buffets:
Ans-1. White mould chesses – brie and camembert
2. washed rind chesses- limburger, taleggio and vacherin.
3. cheddar- matured, vintage
4. eye cheese- gouda, edam.
5. blue vein cheese- gorgonzola, Roquefort
6. hard cheese- romano and pecorino
Q3. List 6 basic rules which need to be considered when preparing cheese platters:
Ans-1. Select cheese that is ripe, inseason and in best condition.
2. choose cheese from different categories.
3. offer a choice of mild and strong cheese
4. enhance the presentation of platter
5. support your local cheesemaker
6. for professional display and service, consider a refrigerated display cabinet
American College
RTO Code: 31897
CRICOS Code: 03149K
Q4. List 6 examples of consideration for environmental impacts which can greatly assist to
plan for and enhance the quality of buffet foods on display:
Ans- 1. Use correct packaging.
2. hot boxes and chafing dishes with appropriate gastronorm.
3. the use of ice under caviar or seafood
4. chilled display units for salads.
5. exposure to air will mean that food will oxidise and lose eye appeal.
6. deserts must also be chosen carefully as a croduembouche for example would
simply collapse in a most hot climate.
American College

Assessment Record SITHCCC015 Produce Food For Buffets

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Assessment Record SITHCCC015 Produce Food For Buffets

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Assessment Record SITHCCC015 Produce food for Buffets

Course Code/ Course SIT40516 Certificate IV in Commercial Cookery

Assessment: (as applicable) Student Results:

Overall, the candidate was assessed as:

Feedback to candidate on overall performance during assessment:

The candidate requires the following skill development before re-assessment:

The candidate has been provided with Name of Assessor:

been informed of the assessment Date:

This assessment: First Attempt 2nd Attempt Extension – Date:

RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory

Assessor(s) Signature(s): Date:

Assessment – 1 – Short Answers

c. List the preparation steps in order.

chocalte buffet will go with dessert buffet

Pate en Croute with Kangaroo

Roast Chicken Platter

Pork Medaillons with fresh Apple Sauce

Fresh Fruit Salad

Assessment – 2 – Practical Observation

Instance 2 breakfast foods

Instance 3 breakfast foods

Instance 4 breakfast foods

Instance 5 breakfast foods

Suitable garnish is used

Customers are assisted with food service as required

Suitable dip, sauce or complimentary is added correctly

Accompaniments are suitable and well presented

Assessment – 3 – Written Quiz

SITHCCC015 Produce and serve food for buffets

Question 2: What are the common features of classical buffets?

(Answer true or false in space provided)

2. Skewers are used to layer or store food items

6. Moulds may be used for ballottines and galantines during preparation

8. Mirrors are used for preparing and portioning sauces

Question 13: Connect the forcemeat preparation to the correct description:

Question 17: Connect the type of salad to the traditional ingredients:

Checkpoint 1 SITHCCC015 Produce and serve food for buffets

Q1. List 6 key considerations to enable correct planning for buffets:

5. Calculating required amounts of menu items and costing

Q2. What are the common features of classical buffets?

Q4. List 6 common features of breakfast and brunch buffets:

Q5. List 5 key aspects for planning requirements for buffets

1. Sous vide-ballottines and galantines

2. Skewers – keeping food straight

3. Boards – to tie lobsters

4. Trays – to layer or store food

6. Triangular or special moulds – can be baked in brioche

7. Platters – used to layer and display food

8. Mirrors – used to keep food items on them

Lobster and mud crabs –poach until just set

Prawns and Blue swimmer crabs – poach until just set

Oysters – can be shucked a day beforehand

Cured and pickled seafood –graviax, ceviche and poisson cru

Q2. What are the common types of caviar?

Terrine- a farce is placed in special moulds.

Pate- a pureed blend of livers,herbsand butter

Pate en croute- it is the term for forcemeat baked in a patry crust.

Mousse – this is produced from pre-cooked flavouring ingredients.

Mousseline-this is forcemeat with high percentage of cream.

Menu Item ingredients