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Assignment sample solution of SITHKOP013 - Plan cooking operations

Q.1 Discuss the safe operational practices using essential functions and features of commercial kitchen equipment in use. Write your answer using 60-90 words.

Q.2  What is a critical control point (CCP)? Write your answer using 40-60

  1. 1
  2. 2

Cookery Assignment Sample

Q1:

Answer :

Ans. 1. To safely use commercial kitchen equipment, we always follow the instructions.

When using a deep fryer, make sure the fryer basket is removed before adding oil.
Always wait for the fryer to cool down before draining the oil. Keep the power cord out of the way to avoid accidents.
Make sure the oil is cooled before emptying to avoid burns or spills.

Q1:

Answer :

Ans. 2: A Critical Control Point (CCP) is a specific step in the food production process where control measures can be applied to prevent, eliminate, or

reduce food safety hazards to acceptable levels. Identifying and managing these points is essential for ensuring food safety and preventing foodborne illnesses