Question 1

List out some elements of food production requirements.

1. Natural Resources: Adequate access to land, water, and air quality is essential for food
production.
2. Climate and Weather: Favor able weather conditions and seasonal variations play a
significant role in crop cultivation and livestock raising.
3. Crop Selection: The choice of crops or plant varieties should align with local climate
and soil conditions.
4. Soil Health: Maintaining soil fertility and health through proper management
practices is crucial.
5. Water Management: Efficient irrigation systems and water conservation practices are
necessary for sustainable food production.
6. Pest and Disease Control: Implementing strategies for pest and disease management
helps protect crops and livestock.

References

https://smallbusiness.chron.com/food-manufacturing-requirements-46188.html

Question2

Create a metric cup and spoon sizes table for ingredient calculations.

The table below displays typical metric cup and spoon sizes and their milliliter (ml)
equivalents. These are, however, rough conversions and may not be accurate for all
substances. The weight of a cup of flour, for example, might change depending on how firmly
it is packed. As a result, for more exact measures, especially in baking, a kitchen scale is
frequently advised.

Measurement Cup Size Tablespoon (tbsp) Teaspoon (tsp)

1 Cup 250 ml 16 tbsp 48 tsp
1/2 Cup 125 ml 8 tbsp 24 tsp
1/3 Cup 80 ml 5.33 tbsp 16 tsp
1/4 Cup 60 ml 4 tbsp 12 tsp
1/8 Cup 30 ml 2 tbsp 6 tsp
 1 Tablespoon 15 ml 0.0625 cups 3 tsp
1 Teaspoon 5 ml 0.0208 cups 0.3333 tbsp

References

https://smallbusiness.chron.com/food-manufacturing-requirements-46188.html

Question 3

What is the importance of selecting good quality ingredients?

The use of high-quality ingredients in food manufacturing is critical since it affects taste and
flavor, nutrition and health, food safety, and consumer satisfaction.

Fresh, high-quality ingredients may improve the flavor character of a meal, making it more
appealing to customers. Furthermore, it can assist to guarantee that the food produced is high
in critical nutrients, lowering the risk of foodborne diseases and, as a result, enhancing
consumer satisfaction. As a result, recognizing the significance of quality ingredients is
critical for making tasty, healthy, and safe food items.

References

https://www.deskera.com/blog/selecting-the-best-ingredients-for-food-production-a-
complete-guide/#:~:text=Using%20high%2Dquality%20ingredients%20in,it%20more
%20enjoyable%20for%20consumers.

Question 4

What factors do you consider when purchasing cooking equipment?

Choosing equipment for a commercial kitchen is a difficult process. Although it's a lot of joy
and excitement to see your business come to life via the many equipment and cutlery you
pick, it also necessitates some planning and preparation.

One of the most crucial factors to consider when selecting kitchen equipment is your
available budget. The size of the goods is another key factor to consider when choosing the
proper kitchen equipment. Another important part of purchasing kitchen equipment is the
quality of the items you pick, as this impacts the overall performance of the appliances as
well as the length of time, they will be able to serve you optimally.
References

https://flexikitch.com.au/blogs/articles/10-factors-to-consider-when-selecting-kitchen-
equipment

Question 5

Distinguish between open and closed equipment

Open and closed equipment are words that are frequently used in engineering, medical, and
scientific research. The main difference between the two is their design and how they interact
with their surroundings.

Open equipment refers to systems or gadgets that are intended to interact with their
surroundings directly. They are not shut off or separated from outside influences.

Closed equipment, on the other hand, is intended to function independently of its

surroundings. It is closed off and has no direct interaction with outside sources.

References

https://housing.com/news/a-complete-guide-to-open-vs-closed-kitchens/

Question 6

Discuss some safety precautions when cooking.

Certainly, safety should be prioritized when cooking. Always have a fire extinguisher nearby,
take caution with sharp utensils, and handle hot equipment with oven mitts or potholders. To
minimize inadvertent spills, keep combustible things away from the burner and turn pot
handles inward. To reduce cross-contamination, use separate cutting boards for raw meats
and produce, and wash your hands often. Deep-frying should be done with caution, and
children and pets should be kept away from hot surfaces. Finally, while serving visitors, keep
food allergies and dietary limitations in mind. These procedures contribute to a safe and
pleasurable cooking experience.

References

https://www.aham.org/AHAMConsumers/Safety/Cooking_Safety.aspx?hkey=d1f206c1-fe4a-
4f12-98f3-54e461b3c986
Question 7

Which tips do you use when assembling ingredients for cooking special recipes?

When putting together ingredients for particular dishes, it's critical to start with organization
and forethought. I carefully reviewed the recipe, creating a note of the items and quantities
needed. I make certain that all things are past their expiration dates and that I have an enough
supply of each. I put out all of the ingredients in an organized method before beginning, pre-
measuring and chopping as needed. This not only speeds up the cooking process, but it also
helps to avoid errors or missing components throughout the critical cooking phases. I can
execute particular recipes with precision and confidence by paying rigorous attention to detail
and preparation.

References

https://www.aham.org/AHAMConsumers/Safety/Cooking_Safety.aspx?hkey=d1f206c1-fe4a-
4f12-98f3-54e461b3c986

Question 8

Which container should be used to store the dry ingredient?

It is recommended to store dry materials in sealed containers. These containers act as a

barrier against moisture and pests, keeping your components fresh and safe for a longer
period of time. Airtight containers can be made of a variety of materials, including glass and
plastic, but the key is to establish a tight seal that keeps air and humidity out. Label the
containers with the contents and the date to aid in organizing and tracking freshness. This
manner, you can keep the quality and flavor of your dry ingredients for longer lengths of
time.

References

https://www.aham.org/AHAMConsumers/Safety/Cooking_Safety.aspx?hkey=d1f206c1-fe4a-
4f12-98f3-54e461b3c986

Question 9

What are the causes of restaurant food waste?

Several reasons contribute to restaurant food waste. Over portioning is a prominent cause, in
which restaurants provide greater amounts than consumers can consume. Inadequate
inventory management and storage also play a role, as perishable products decay before they
can be used. Plate waste also happens when customers leave unfinished meals on their plates.
Inefficiencies in the kitchen and errors in demand forecasts exacerbate the problem.
Restaurants frequently focus on portion control, inventory management, employee training,
and innovative menu design to reduce waste while maintaining great service.

References

https://www.eufic.org/en/food-safety/article/food-waste-in-europe-statistics-and-facts-about-
the-problem?gclid=CjwKCAjwsKqoBhBPEiwALrrqiKlw-
8N0cTbUUaOcVhNuRQbXHVBnOLBKG3PT3V0ysdhlc6MRhenerhoCKIkQAvD_BwE

Question 10

How is meat tenderised?

Meat is tenderized using a variety of techniques that break down its stiff connective
structures. Mechanical tenderization is a typical procedure that includes physically beating or
piercing the meat with specific instruments to damage muscle fibers. Enzymatic tenderization
is the process of softening meat by marinating it with natural enzymes such as papain (from
papaya) or bromelain (from pineapple). Chemical tenderization is also possible with acidic
substances such as vinegar or citrus juices, which denature proteins and tenderize the meat.
Cooking meat at low temperatures over lengthy periods of time, such as slow cooking or
sous-vide, causes collagen to gradually break down, resulting in delicate, tasty meat.
Depending on the cut of meat and intended output, each process has its own uses.

References

https://www.foodrepublic.com/1294407/how-does-meat-tenderizer-work/

Question 11

Make a table of popular food items with their Accompaniments.

Following is a table of popular food items along with their common accompaniments:

Food Item Accompaniments

 Burger French fries, coleslaw, ketchup
Pizza Garlic bread, salad, hot sauce
Pasta Garlic bread, Parmesan cheese
Sushi Soy sauce, pickled ginger, wasabi
Steak Mashed potatoes, sautéed veggies
Taco Salsa, guacamole, sour cream
Salad Dressing, croutons, cheese
Soup Bread, crackers, salad
Sushi Soy sauce, pickled ginger, wasabi
These accompaniments complement the Flavors and textures of the respective food items,
enhancing the overall dining experience.

References

https://www.eufic.org/en/food-safety/article/food-waste-in-europe-statistics-and-facts-about-
the-problem?gclid=CjwKCAjwsKqoBhBPEiwALrrqiKlw-
8N0cTbUUaOcVhNuRQbXHVBnOLBKG3PT3V0ysdhlc6MRhenerhoCKIkQAvD_BwE

Question 12

What are the factors considered when making food quality adjustments?

Several important elements must be considered while adjusting food quality. The flavor
profile should be balanced and pleasing; thus, taste comes first. Texture is also important; it
should be acceptable for the meal, neither too mushy or too rough. Appearance and
presentation are important because they affect the overall attractiveness of the food. The
nutritional value of the meal is taken into account to ensure that it fulfills dietary demands
and limits. Finally, consistency is important since quality should be constant between
servings and throughout time. Chefs and cooks may fine-tune and maximize the quality of
their food to reach the appropriate standards by addressing these issues.

References

https://foodinsight.org/the-way-we-value-food-needs-an-adjustment-heres-why-infographic/

Question 13

Discuss the tips you follow when presenting the food

To create an appealing and memorable eating experience, I follow many fundamental
strategies when presenting food. I focus on plate composition, arranging the components in
an aesthetically attractive manner while keeping color, texture, and balance in mind.
Garnishes are used sparingly yet strategically to offer a flash of color or a contrasting accent.
Whether rustic or exquisite, the serve ware compliments the meal and establishes the scene.
In addition, I keep the plate clean by wiping away any spills or smudges on the rim. Finally, I
think about the general mood and lighting to make sure the presentation adds to the diner's
pleasure of the meal. These suggestions serve to improve both the visual and sensory
components of the dining experience.

References

https://foodinsight.org/the-way-we-value-food-needs-an-adjustment-heres-why-infographic/

Question 14

Create a table of different types of garnishes with their flavour, use, and benefits.

Following is a table of different types of garnishes with their flavory profiles, common uses,
and benefits:

Garnish Flavors Common Uses Benefits

Type
Herbs Fresh, Soups, salads, main Adds a burst of fresh flavour, colon
aromatic dishes, garnish contrast, and a fragrant aroma to dishes.
Citrus Zest Bright, zesty Desserts, cocktails, Enhances flavours with a burst of citrusy
seafood aroma and a pop of colour; visually
appealing.
Nuts Crunchy, Baked goods, salads, Adds texture, a rich nutty flavory, and a
nutty desserts contrast in both taste and crunchiness.
Cheese Savory, Pasta, salads, soups, Provides a creamy, savory element,
umami appetizers complements dishes, and enhances overall
richness.
Edible Floral, Salads, desserts, Offers a visually stunning, delicate
Flowers delicate cocktails appearance and a subtle floral note to
dishes.
Chives Mild onion- Potatoes, dips, Imparts a mild onion flavour, complements
 like seafood, garnish savory dishes, and adds a touch of green.
Microgreens Varied (e.g., Salads, sandwiches, Enhances visual appeal, provides a burst
peppery) entrees of fresh Flavors, and offers a delicate
crunch.
Fruit Slices Sweet, Desserts, cocktails, Adds a natural sweetness, a pop of colon,
refreshing salads and a refreshing contrast to dishes.

References

https://lingeralittle.com/category/garnishes-sauces-and-condiments/

Question 15

Which elements do you need to check when visually evaluating a dish?

Several factors come into play while visually judging a meal. I start by evaluating the overall
presentation, searching for balance, symmetry, and an appealing arrangement of plate
components. I look for a balanced combination of colors and visual contrast in the color
scheme. Texture is also important, therefore I look for different textures, such as crunchy,
creamy, or sensitive. I also consider portion quantity, making sure it's acceptable for the meal
and occasion. I check the plate for any smudges or spills that may detract from its beauty
since cleanliness is essential. By studying these features, I can assess the dish's aesthetic
attractiveness and make any required changes to improve its presentation.

References

https://lingeralittle.com/category/garnishes-sauces-and-condiments/

Question 16

Discuss the tips for refrigeration.

Refrigeration is critical for food safety and lifespan. To guarantee proper refrigeration, keep
the refrigerator temperature at or below 40°F (4°C) to prevent bacterial development. To
avoid cross-contamination, keep raw meats on the lowest shelves and ready-to-eat products
on upper levels. Use airtight containers or securely wrap goods to minimize moisture loss and
odor spread. To ensure freshness, examine and discard expired products on a regular basis.
Overcrowding the refrigerator reduces air circulation. Finally, maintain a thermometer inside
to keep track of the temperature and ensure it stays within a safe range. Following these
guidelines helps to maintain the quality and safety of stored goods.

References

https://www.intarcon.com/en/refrigeration-in-food/#:~:text=Refrigeration%3A%20This
%20consists%20of%20keeping,C%20and%20%2D35%20%C2%B0C.

Question 17

List out the equipment used for cleaning the area

1. Broom and Dustpan: These are essential for sweeping up loose dirt and debris from
the floor.
2. Mop and Bucket: Used for cleaning and disinfecting the kitchen floor.
3. Vacuum Cleaner: Effective for removing dust and crumbs from hard-to-reach corners.
4. Sponges and Scrubbers: These help in scrubbing dishes, countertops, and appliances.
5. Dishwashing Gloves: Protect your hands while washing dishes or handling cleaning
chemicals.
6. Cleaning Cloths and Towels: Used for wiping down surfaces and drying dishes.
7. Trash Bags: For collecting and disposing of kitchen waste.
8. Trash Can: An essential receptacle for garbage disposal.
9. Dish Soap and Dishwasher Detergent: For washing dishes manually or using a
dishwasher.
10. Disinfectant Spray or Wipes: To sanitize surfaces, especially during food prep.

References

https://www.maramani.com/blogs/home-design-ideas/house-cleaning-equipments