Diploma Courses Assignment Sample
Q1: What are the 3 standard measurements you would use to itemise ingredients and calculate portion yields and costs from raw ingredients?Answer :
The following are the three standard measurements used for itemizing the ingredients and calculating the portion yields and cost of raw materials:
Weight- such as - grams, kilograms, ounces, pounds
Weight is a precise measurement commonly used for raw ingredients and portion yields.
Volume- such as milliliters, liters, cups, tablespoons, teaspoons
Volume measurements are typically used for liquid ingredients, sauces, and certain dry ingredients like flour and sugar.
Count-such as each per unit
Count is used to specify the quantity of whole items, such as eggs, fruits, or pieces of meat.
Q1: List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage: Answer :
The three details are-
- Check for signs of spoilage or damage, such as mould, off odours, or discoloration.
- Verify that use-by dates are within acceptable limits.
- Ensure proper storage conditions, such as refrigeration or dry storage, are maintained.