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?

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:  

The three details are-

1. Check for signs of spoilage or damage, such as mould, off odours, or discoloration.
2. Verify that use-by dates are within acceptable limits.
3. Ensure proper storage conditions, such as refrigeration or dry storage, are maintained.