Type: Assignment – Written Assignment Learning Outcomes Assessed: 1, 2, 4, 6 Due Date: 15 May 2017:00 Friday Week 11 Weight: 50% Marked out of: 50 Task Description: You will have to produce a 2500 word report which describes, appraises and critiques current management of an environmental/ecological resource in a case study setting of your choice. The case study report should not exceed 2500 words (excluding references, tables and diagrams). Further details regarding the topic and writing guidelines will be provided in Week 5. The submission deadline for this case study report is 5:00pm (Australian Eastern Standard time) Friday 15th May (Friday Week 11). Reports should be submitted using the ‘Final Report Version’ Turn-It-In link on the 7401ENV Learning@Griffith site. A separate ‘Draft Report Version’ Turn-It-In link will also be available on the 7401 ENV L@G site. Please use the ‘Draft Report Version’ link to pre-check your essay for text matching with Turn-It-In’s database of student papers, web pages, journals and books. Once you are happy that you have not accidentally copied material from other sources please submit your report for marking via the ‘Final Report Version’ Turn-It-In link. Marks and feedback on the case study reports will be provided individually via Learning®Griffith before the start of the Examination Period (i.e. before 28th May 2020). Criteria & Marking: A detailed marking rubric and task description will be provided in Week 5. In broad outline, the marking criteria will require you to draw on the concepts and methods which you have learnt in the course to: ■ describe the current resource management status in the case study setting, including current pressures and threats ■ describe the current situation regarding property rights in the resource setting and reflect on the consequences for effective and efficient resource management ■ describe current mechanisms for resource management ■ appraise current management mechanisms in terms of equity, efficiency and resource capacity ■ critique current management mechanisms and suggest improvements Exemplars of strong and weak scripts from previous years will be provided. Submission: Text Matching Tool – Turnitin. Please submit your essays electronically via the ‘Final Report Version’ Turn-It-In link on the 7401 ENV L@G site by the submission deadline of 17:00 (Australian Eastern Standard Time) Friday Week 11 (15th May 2018).
Questions 1. List any five basic methods of cookery in (Baking,boiling,braising,Grilling,poaching, steaming, roasting)with their key principles and practices. Should be done in table . 2. Explain briefly about the characteristics of five major food groups? 3. Explain the basic application of the following knives in more then 15 word each Chef’s knife Boning knife Paring knife And write down six different cuts used for preparing dish according to recipe requirements 4. &11sugiklpais important in a kitchen. Explain the important and requirements of ajw en place to produce for dishes in kitchen. Write your answer in 50-100 words. 5. List any four contents of stock date codes and reason to use rotation labels. 6. What is stander recipe? What are the six stages for food preparation and stander recipe according to food production requirements? 7. Why there is a need to calculate ingredients amount according to the requirements of the dish? 80 words 8. Discuss various methods to weigh and measure ingredients according to the recipe. Answer in 80 words. 9. List seven tips to reduce waste to increase profitability of the food produced. 10. What does FIFO stand for in commercial cookery? Write in 20 to 30 words. 11. List any four signs of spoilages and contamination in perishable items. 12. What are the factors to be considered to clean and maintain the equipment? What is the purpose of dismantling the equipment before cleaning? 80 words 13. How can you use equipment safely and hygienically according to the manufacturer instructions ? 80 words 14. What are the standard safety features on commercial mixer? List any three 15. Mention at least 2 culinary terms for given cookery methods stewing, roasting, poaching, grilling, shallow-frying , deep-frying, braising 16. What is portion and how do you calculate the ingredients required? 40 words 17. List any six aspects when working with colleagues that will ensure timely preparation of dishes? 18. List any five different types of garnishes commonly used for stander recipe and eight types of accompaniments used for stander recipes 19. What are the 10 steps that need to be taken to clean the kitchen equipment and premises safety and according to food safety standers 20. List eight steps to dispose of or store reusable by products according to the organisation procedures and environmental consideration to ensure food safety 21. List any five suitable service ware that can be used to present a dish 22. Write four steps you need to follow to use a microwave in planned and logical manner 23. Mention three safe and hygiene work practice you need to follow for steaming.
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