Full Name: XXXXXXXXXXSIT XXXXXXXXXXCertificate IV in Commercial Cookery Student ID: Assessment Task 1: Written Questions: Question A perishable food item is a food that has a reasonably short shelf...

Full Name: SIT40516 - Certificate IV in Commercial Cookery
Student ID:
Assessment Task 1: Written Questions:
Question
A perishable food item is a food that has a reasonably short shelf life. Complete the table below by filling in the six different categories of perishable food items along with at least three examples for each category.
    Category
    Examples
    Fruits
    Apple, lemon and banana
    Vegetables
    Tomatoes, capsicum and gourd
    Dairy Products
    Cream, yoghurt and ice-cream
    Seafood
    Salmon, trout and tuna
    Meat and poultry
    eggs, raw meat and fish
    Cooked food
    lunch meal, frosting and stews
List three semi-perishable food items.
ANS: Semi-perishable food items are those that don't need refrigeration, which also have a restricted time span of usability. Three food items that is semi-perishable are potatoes, almonds and carrots.
Explain why it is important for any food business to protect perishable food items from contamination. Provide at least six reasons.
ANS: It is significant for any food business to safeguard perishable foods from contamination. Zones covered incorporate food taking care of, endorsed providers, staff wellbeing, cleanliness and preparing, squander the executives, cleaning and irritation control. These are the structures and log sheets, like those for observing refrigerator and cooler temperatures. Any business that handles food is under a commitment to deliver food that is protected and appropriate to eat (Habib Ur Rehman, 2020). These measures mainly deal with the handing of the food item till it is delivered safely. Six reasons why it is important are-
1. To avoid food-borne sicknesses - No one prefers getting food contamination. The hygienic nature of food affected by buying bad quality or old food sources, putting away food in improper conditions, preparing a lot of food, more than is needed, and allowing it to sit in unseemly conditions, putting away crude and cooked food sources together and planning, preparing and putting away food utilizing off base strategies. In the event that food gets contaminated at any stage, from creation to utilization, the cleanliness of the food is undermined; contingent upon the temperature, dampness and pH estimations of the climate it is put away in, and the food at that point turns out to be conceivably hurtful to human wellbeing.
2. Reduction of waste - understanding the right approaches to store and plan nourishments will prompt less waste. With production of less waste the food business can abide by the environmental concerns.
3. Responsibility -wellbeing investigators nowadays prefer to see that a sanitation plan is set up. Staffs are well trained to maintain the food hygiene. This is because consumers are concerned about the hygiene of the food business.
4. Save money - Money is saved as the organization does not have to spend much money on wasting raw or left-over materials.
5. Maintain a reputation - It is very important how an association which produces food guarantees that it keeps up the security of that food. This enables the company to maintain a good will in among its customers.    
6. Makes the place unhygienic – If the perishable food items are not maintained properly it would make the place look dirty and not attract customers.
Question
You have been asked to conduct temperature checks on a delivery of perishable food supplies. You must complete the table below, assuming that all food supplies have been received at the adequate temperature for delivery.
    Food type
    Temperature
    Cooked meat
    70 to 75°C
    Uncooked fish
    4.44°C
    Frozen food
    -18 to -12°C
    Milk and cream
    2°C to 4°C
    Leafy green vegetables
    10°C to 15°C 
    Eggs
    3°C to 6°C
Question
1. Describe the meaning of ‘wastage’ of food in a commercial catering organisation.
ANS: “Wastage” according to commercial catering organization alludes to the food fitting for human utilization being disposed of, regardless of whether after it is kept past its expiry date or left to ruin (Luu, 2020). It refers to any food wasted by decay or loss. The term waste comprises of both wasting food and loosing. It is actually the food that remains un-consumed. The reasons for food waste or misfortune are various and happen all through the food framework, during creation, handling, dispersion, retail and utilization.

Explain why all measures should be taken to avoid wastage.
ANS: Measures should be taken to avoid food wastage because it includes the following points-
1. Wasting food implies wasting cash, work and assets like energy, land and water that go into creating the food.
2. Wastage of food expands the amount greenhouse gases and harmful substances in the atmosphere and adds to environmental change. Most of wasted food winds up in landfills and afterward separates to deliver methane and carbon dioxide outflows, which add to environmental change.
3. Food waste increases the amount of hunger among the poor people and also causes malnutrition.
4. Wastage of food should be avoided because this waste adds to issues going from appetite and lack of healthy sustenance to ecological and monetary concerns.

Question
What are the three generic types of contamination that food must be protected from?
ANS: Three generic types of contamination that the food must be protected from are-
1. Chemical contamination: It is the contamination of food that has been sullied by some kind of compound substance. Chemical contamination may sometime have harmful causes like illness.
2. Physical contamination: It is caused by any foreign body at some phase of the production. These items can harm somebody and can possibly convey hurtful organic toxins, which at that point...