1. SITHCCC002A PRESENT FOODMenu stylesWhen presenting food we can present the food in a number of differentways depending on the style of menu and the nature of the business.The personal style and skill of the chef will also influence thepresentation of the food; some chefs like elaborate garnished itemswhile others prefer simple understated presentations that let the foodspeak for itself.Some chefs have excellent skills to make vegetable carvings andchocolate decorations which can enhance the presentation of food.

2. SITHCCC002APRESENT FOODMenu and service stylesA La CarteA la carte is a French expression meaning from the menu and is used inrestaurant terminology in one of two waysIt may refer to a menu of dishes which are priced and ordered separately ratherthan selected from a list of pre- set multi course meals at fixed prices(Table dhote)It may also designate the option to order a main course item alone that isotherwise served with a side or entree dish, such as a soup or salad 3. SITHCCC002APRESENT FOODTable d hoteTable dhote is a French term whichliterally means hosts table. It is used inrestaurant terminology to indicate amenu where multi course meals, withlimited choices, are charged at a fixedprice.Because the menu is set, the cutlery onthe table may also be set for all of thecourses with the first course cutlery onthe outside working in towards the plateas the courses progress 4. SITHCCC002APRESENT FOODCocktail partyA cocktail party is a gathering of patrons ranging from maybe only a dozenguests to hundreds or even more.Cocktail parties usually consist of serving a variety of drinks together withsmall portions of foods called canaps or hors doeuvres which are bitesized and eaten with the fingers.Guest usually stand and are encouraged to mingle with other people whilehaving a few drinks and sampling a variety of hot and cold canaps servedby waiting staff on trays or platters or arranged around the room buffet style 5. SITHCCC002APRESENT FOODA canap is a small pre prepared horsdoeuvres eaten with the fingers in onebite. Because they are usually served atcocktail parties they are usually salty orspiced to complement the drinks beingserved.Canaps are also known as finger foodand usually consist of a Base, a spread,the main tem and a garnish. 6. SITHCCC002APRESENT FOOD BuffetA buffet is a meal serving system where patrons serve themselves from awide selection of hot and cold dishes. In some cases service staff may beemployed to serve the food to the customers.It is a popular way of feeding large numbers of people with minimal staff withcustomers generally paying a fixed price for the buffet and can eat as muchfood as they wishThis type of service is popular in hotels particularly for breakfast where alarge number of people have to be fed quickly as they may be in a hurry to goto work, check out etc.Buffets are effective for serving large numbers of people in a short space oftime. For this reason they are popular in institutional settings, such asconvention centres, large hotels or large catered parties as found inreception centres. 7. SITHCCC002A PRESENT FOODAnother advantage of buffets compared to table service is that diners have a greatdeal of choice and the ability to closely inspect the food before selecting itThe advantage of a buffet is a wide variety of different styles of food can beoffered, both hot and cold, sweet and savoury, with the customer having anunlimited choice of what they want to eat and how muchAs a compromise between self service and full table service, a staffed buffet maybe offered with diners bringing their plate along the buffet line and are given aportion from a server at each stationA buffet is also commonly known as a Smorgasbord which is the traditional formof buffet in Sweden 8. SITHCCC002APRESENT FOODBanquet Menu A banquet menu consists of a number of courses with a limited choice which is designed to serve large numbers of people with full table service and may be served for breakfast, lunch or dinner The menu can be from only two courses to many more but does not normally exceed six courses. There is a fixed price per customer for all of the food. Usually most banquets have a 50/50 split with half the guests getting beef and the other half with chicken for instance. Banquet food is used to serve large numbers of guests therefore the food must be quick and easy to plate. 9. SITHCCC002A PRESENT FOODDegustationDegustation is a French term meaning a careful,appreciative tasting of various foods and iscommonly used in a restaurant context.A Degustation menu usually involves servingsmall portions of a variety of the Chefs dishes inone sitting.A Degustation menu usually consists of eight ormore dishes and may be accompanied by amatching wine 10. SITHCCC002APRESENT FOODDifferent menu choicesModern day menus usually consist of a variety of different types of food choices.All these varieties of foods must be plated, presented and served in an attractive andappealing manner so the customer can appreciate the food to its best advantageFood service items to be served may include: entrees main courses desserts soups sauces sandwiches cheese fruit canaps and hors d oeuvres buffet and smorgasbord platters 11. SITHCCC002APRESENT FOOD DefinitionsLets first define what the various courses of food are:Canaps, hors d oeuvres Canaps are bite sized portions of food often served before guests are seated at a function. Guests are usually served drinks with canaps while they meet and greet each other before sitting at tables for the meal. Canaps are usually cold while hors d oeuvres are often hot. 12. SITHCCC002A PRESENT FOODSoupsSoups are served at the start of a meal andby their very nature of being liquid must beserved in bowls.EntreesAn entre may also be called a starter orappetiser, it is a small portion or fooddesigned to give a guest a taste of themenu to come. This is usually followed by amain course so it cannot be too largeotherwise the guest will not be able to eatthe remaining courses. 13. SITHCCC002APRESENT FOODMain courseThis is the main food item of the meal. The portionis larger than an entre and the main food item isusually accompanied by a starch item such aspotato or rice as well as at vegetables or saladitems. These may be served on the plate with themain items or served separately in their own plateor dish for the guest to help themselvesDessertsDesserts are served at the end of the meal and aresweet in nature. Dessert Making is a specialist fieldand desserts chefs often have elaboratepresentations with complex garnishes. This is achance for the chef to show off his or her skill. 14. SITHCCC002APRESENT FOOD PlattersA platter of food is a larger presentation of foodintended for more than one person. It is oftenplaced on a buffet or smorgasbord for guests tohelp themselves. Presentation can be simple orelaborate depending upon the circumstances. DegustationA degustation menu is made up of manycourses, possibly 7 or 8. Because so manycourses are served portions are small and themenu is designed to give guests a taste of awide variety of food. They are often elaborateand chefs use this menu to show off their skill sopresentation is of prime importance. 15. SITHCCC002APRESENT FOODFood presentationIt is often said the guest takes their first bite with the eyes.If food looks appetising the guest is already in a better state of mind to enjoythe meal. Also many people dinning out are looking for something specialthat they cannot make themselves.If the meal looks the same as they would eat at home the guest is alreadydisappointed, they may as well have saved the money and stayed in. When acustomer goes out to a restaurant, hotel etc they have expectations that thefood they will order will look and taste better than they can preparethemselvesWhen a customer goes to e restaurant they dont go out to eat, you can dothat at MacDonalds, they go out to dine! It is important that all aspiring newchefs understand this subtle difference 16. SITHCCC002A PRESENT FOODPlanning food presentationWhilst presentation is an active consideration when the food is at the plating upstage, it should actually begin at the menu conception stage, flowing all the waythrough to serving.Preparing and presenting food is an art. We appreciate food mainly through oursenses - that is sight, smell, taste, feel (texture) and sound. The degree to whichthe customer enjoys the dining experience is largely due to the skill and care ofthe cook in preparing, cooking and presenting the foodUsing fresh, good quality ingredients ensures the greatest possibility of a highquality finished product, whether you are preparing a raw or a cooked dish. Thefreshness of raw food, the purity of oils and additives, and the care taken inpreparing the ingredients, all increase the level enjoyment.Taste and flavour are made up of a number of inter-related factors 17. SITHCCC002APRESENT FOOD 18. SITHCCC002APRESENT FOODVisual presentationThe visual presentation of food often provides the first invitation to theenjoyment of a dishPresentation, which tempts, with a balanced and appealing use of colour andshape, as well as care taken in choosing serving dishes, stimulates highexpectations - the first step in the enjoyment of food.FatSome Asian dishes and in particular some Indian curries use a lot of fat inthe cooking process. This fat often floats on top of the dish after cookingand is quite acceptable to serve with a layer of fat in those countries.However Australian customers do not like to see their food coated in fatso skim off the layer of fat before serving the food in Australia. 19. SITHCCC002APRESENT FOODColourOne of the first impressions formed in the eyes ofthe diner is the appearance of the dish. In thiscontext, correct colour becomes an importantfactor, and should be as natural as possible, andnot spoiled by overcooking or the addition ofartificial colouring.Imaginative use of colour will produce effectiveresults. This must, however, never be at theexpense of flavour, texture or balance. Forexample, a piece of baked pumpkin may lookmore effective when plated next to steamedbroccoli than a similarly baked piece of carrot,because the colour and texture of the latter wouldbe too similar. 20. SITHCCC002A PRESENT FOODAromaAroma is a potent tool when used properly in menu planning. Whilst the visualaspects of a dish will entice the eye of the beholder, an appealing aroma will thenalmost certainly entice the diner to actually eat his/her chosen dish.A pleasant aroma will whet the appetite but should not be repetitive over differentcourses.FlavourFlavour is perceived largely through the tongue and can be described in a varietyof ways - bitter, sweet, sour, salty, bland, lingering, fruity, floral, and nutty.Other factors affect the way we perceive flavour, such as the smell, the way itfeels in our mouths, our state of health or degree of relaxation, and our familiaritywith what we are eating.Flavour in an individual dish should be clean, identifiable and balanced. After thevisual and aromatic areas have been dealt with by the diner, flavour itself willdetermine the success of the dish and the entire menu. The menu planningprocess should take the balance of flavours between each course intoconsideration. 21. SITHCCC002APRESENT FOODTextureThe feel of food in the mouth is determined largely by its texture. Thetaste of some foods can be described largely in terms of how theyfeel in the mouth , while the texture of other foods simply add to (ordetract from) a range of flavour characteristics. Biscuits are crisp,while cake is soft and possibly smooth or crumbly. Nuts are hard;cream is soft and smooth.We can use texture as an indicator of how fresh a product is, forexample, bread and fruitCorrect texture adds to the overall enjoyment of a dish, and like theother areas also needs to be balanced. Different textures include soft,firm, crisp and crunchy. Varied texture helps create greater interest ina dish. For example, an ice cream dessert (soft) is enhanced with theaddition of strawberries (firm) and almond wafers (crisp).This balance of textures should continue throughout the entire menu.Too much of one texture will result in an unbalanced menu. 22. SITHCCC002APRESENT FOODSoundThe sounds made by food as we eat or prepare them are related to eithertheir texture, as in a crunchy apple or celery stick, or how they react to beingcooked, for example frying chips in hot oil. Although the sounds made do notdirectly affect taste, they do have a part to play in the total experience of foodappreciation.TemperatureThe taste of most food is altered significantly by the temperature at which itis served. Compare the taste of cooked potato chips served hot and cold,or the flavour of hot and cold milk, tea or coffee.Do we need hot or cold plates? 23. SITHCCC002A PRESENT FOODPatternsBe very careful about creating patterns on a plate, they rarely work.The problem with pattern is that they have to be perfect to workotherwise they look really bad.Its best to try a more natural look by a more unplanned natural look. 24. SITHCCC002A PRESENT FOODGarnishesFood garnishes are decorations (raw andcooked) added for colour contrast and toprovide visual appeal and flavour. Not onlyshould garnishes be edible, but appropriate to aparticular dish.Adding the same garnish such as parsleysprigs, or inappropriate combinations i.e. twist oflemon or orange with glac cherries and parsleyto a dish is not only inappropriate, butinsensitive on the part of the preparing chef orestablishment. 25. SITHCCC002A PRESENT FOODCrockeryThe choice of plates and crockery is of vital importance in the presentationof food. Most food looks good on classical white plates but a wide variety ofshapes, styles and colours are available.In general food does not look good on black plates and traditional platesare round but square or rectangle plates can give a more modern feel andstyle to the food. 26. SITHCCC002APRESENT FOODPortion controlPortion control means ensuring that the right quantity of food is prepared andserved every time a customer orders a menu item. In other words, customerswill consistently get the same size meal every time they visit.This, however, is not the only reason portion control is monitored. Anotherfactor that needs to be taken into consideration is cost control. For example,overly large portions will result in the need to charge higher prices oralternatively make less profit on each dish.This is addressed by: Staff training Standardised recipe cards Portion control utensils Sufficient and through supervision Establishment could consider purchasing portion-packaged items 27. SITHCCC002A PRESENT FOODAs a rule of thumb, an approximate portion allowance could be in thefollowing ranges: Degustation 60- 120 gm Entree 100 gm Soup 200 - 250 ml Main course 200 - 250 gm Vegetables 50 gm Dessert 100 gm 28. SITHCCC002A PRESENT FOODPlate selectionPlates come in many shapes,sizes, patterns and colours.Their primary role is to serve asa receptacle for food whichneeds to be transported fromthe place of preparation(kitchen) to the customer(dining area). In this context, itcould be argued that anycontainer could be used whenserving food, but this is not sofor the following reason 29. SITHCCC002A PRESENT FOODPresentationThe most appropriately sized and designed plates are used to enhancefood presentation and provide a balance of plated ingredients. The amountof food placed on a plate will also affect the overall look.If the plate is too small, the amount of food placed on it will look messy. Onthe other hand, an oversized plate will make even substantial portionsappear small. 30. SITHCCC002A PRESENT FOODPlate sizes These are the approximate sizes of plate commonly used in the hospitality industry However plate sizes and shapes can vary a lot from restaurant to restaurant Bread and butter plate (15 cm) Entree plate (18 cm) 31. SITHCCC002APRESENT FOOD Main course plate (25 33 cm) Dessert/cheese plate (15 18 cm) 32. SITHCCC002APRESENT FOODPositioning food on the plate First of all NEVER place food on the rim of the plate. It looks like the plate is too small and untidy. 33. SITHCCC002APRESENT FOODFor a main course position the main item atthe six o clock position which is placedclosest to the guest. Put separate vegetablecolours. Example. Dont put green peas nextto beans or pumpkin next to vegetable. 34. SITHCCC002A PRESENT FOODActivity 1:For the follow presented foods describe the good points and / or bad points of thefood presentation. 35. SITHCCC002APRESENT FOOD 36. SITHCCC002A PRESENT FOODStandard recipes and photosConsistency is very important in the kitchen. A restaurant may be known fora particular dish or style of food.If different cooks prepare or serve the food in a different way regularcustomers dont know what to expect when they order the food. They mayhave been telling a friend that the tandoori chicken at a particular restaurantis very good but when he brings his friend to that restaurant the meal andpresentation has changed. In these circumstances the customer would bevery disappointed.Because of this many kitchens use standard recipes to standardise the waythe food is prepared and cooked while they use photos of the foodpresentation to show all cooks how the meal is presented. 37. SITHCCC002APRESENT FOODRoast duck dishAssiette of dessertsScallops with squid ink pasta 38. SITHCCC002A PRESENT FOODPrecision vegetable cutsQuite often we use specific precision vegetable cuts to give a good shape anduniformity to our food, this looks quite appealing to the eye and shows the chefseffort and skill. These include:JulienneLong, thin match like strips3 mm x 3 mm x 40 mmFood items that can be cut in this way aremeats vegetables, savoury crepes andorange zest used as a garnish. A julienneis a common precision cut and other sizesare sometimes used. 39. SITHCCC002APRESENT FOODBrunoiseThis is a very fine dice used as agarnish. To cut, proceed as for julienne,then cut the strips into 3 mm dice.JardinireVegetable batons 4mm x 20mm,Used for garnish. 40. SITHCCC002A PRESENT FOODMacedonie8 mm dice of vegetable or fruit. The fruitfor a fruit salad are often cut into aMacedoine.PaysanneThese are thin slices (approximately 5mm thick) of vegetable, cut into 15 mmsquares, triangles, or rounds. Paysanneis used as garnish for soups likeminestrone. 41. SITHCCC002A PRESENT FOODTurned vegetablesTurning is the process where root vegetablesof different sizes are shaped into a barrelshape approximately the same size for evencooking and presentation.The best knife to use for tuning is a TurningKnife; however, a standard Paring knife mayalso be used. 42. SITHCCC002A PRESENT FOODGarnishesJulienne of vegetablesA coloured mixture of julienne of vegetable can often add colour andshape to a meal, use vegetables such a carrot, leek, red cabbage, redcapsicum, yellow capsicum, green capsicum, purple capsicum. Chopped herbsChopped herbs are a common garnish for allsorts of dishes and sauces. Be sure to washyour herbs very well at least twice, as theyoften contain a lot of grit.Ensure to wash the herbs. 43. SITHCCC002APRESENT FOODCitrus segmentsCitrus fruit such as oranges,lemons, grapefruit and limes maybe segmented by removing the skinand with a paring knife follow thecontours of the dividing skin toremove the segments without anytrace of pith and seeds. Mainlyused for desserts.This is a technique that needspractice to be able to producewhole segments with minimalwaste. 44. SITHCCC002A PRESENT FOODLemon wedgesWedges of lemon or lime are often served withfish or seafood dishes. This is an attractivegarnish and also allows the customer tosqueeze fresh juice over their food for extraflavour.Herb GarnishesA simple sprig of herb is one of the most common garnishes for savourydishes; try to match the herb with the main ingredient of the meal.Many chefs try to avoid the old fashioned spring of curly parsley with everydish. While the colour does enhance the dish is it often seen as oldfashioned and lacking imagination 45. SITHCCC002APRESENT FOODCommon herb garnishes are: Fish Dill, parsley, tarragon chives Seafood Dill, parsley, tarragon, chives Lamb Rosemary, mint Veal Sage Beef - Thyme, rosemary Desserts mint, edible flowers Chicken Tarragon, parsley, oregano Game Tarragon, thyme, rosemary, sage Tomato Basil, chives Pasta Basil, parsley, chives, oregano Potatoes Chives 46. SITHCCC002APRESENT FOODSliced spring onionThe bright green stalks of spring onion make a great garnish and can beused a number of waysSliced thinly on an angle about 3 cm longSliced thinly about 3 cm long and soaked in iced water to make them curlDeep fried herbsParsley and basil can be deep fried and drained on absorbent papermake an interesting garnish for some food items.Deep fried vegetablesRoot vegetables and tubers such as potato, sweet potato, parsnip andbeetroot can be very thinly sliced using a peeler or mandolin and thendeep fried to for crispy chips. 47. SITHCCC002APRESENT FOODSaucesSauces are first of all a part of the dish but do also act as a garnish to bringcolour and eye appeal to a dish.LettuceWe have moved away from the simpleiceberg lettuce to lettuce of all sorts ofshapes, colours and sizes.Lettuce is often added to a dish or plateas a garnish to give extra appeal to adish.Lettuce is also used to cover a plateforming a bed for other foods to beplaced on. 48. SITHCCC002APRESENT FOODChilliRed and green chilli sliced is often used as a garnishin Thai dishes or other cuisines where chilli is alreadypart of the dish.Care must be taken to ensure chilli is an appropriategarnish and that the dish already contains chilli. Thelast thing you want is for an unsuspecting customer toeat a chilli not expecting it to be HOT.Vegetable carvings Some Asian cultures, particularly the Thai and Chinese are very skilled carvers and can carve flowers, leaves and other items from vegetable such as melon, carrots, pumpkin and white radish to act as a garnish or they form part of the dish. 49. SITHCCC002A PRESENT FOODFlowers Flowers can be used as a garnish for food items but the flower MUST BE EDIBLE. Examples of edible flowers include nasturtiums and chive flowersCroutonsCroutons can also be known assnippets and are a popular garnish forsoups and salads they add crunchand eye appeal to the dish. 50. SITHCCC002A PRESENT FOODNutsCrushed nuts such as cashew nuts and peanuts are often used to garnishThai and Chinese food while toasted almonds or pistachio nuts make agood dessert garnish.Many Indian dishes also contain cashew nut so in these dishes cashewnuts are also a good garnish.SpicesA small sprinkle or colourful spices such as paprika, nutmeg or mace mayadd a note of interest to some dishes. A grind of fresh black pepper is alsogood for many Italian or European style dishes.Remember to be careful not to go overboard and use too much spice as agarnish as it will also affect the flavour and can look messy if placed all overthe plate.Once again avoid the rim of the plate. 51. SITHCCC002A PRESENT FOODChocolate FiligreesFiligrees are small chocolate shapes made bypiping chocolate into these wonderful and oftencomplex shapes. They require much practice toget the skill of piping chocolate but are wellworth the effort.Wafer biscuits or TuileWafer biscuits such as almond tuile are oftenbaked into various shapes to bring a crunchytexture to a dish as well as act as a garnish 52. SITHCCC002APRESENT FOODPipingDesserts particularly cakes are often garnished with cream, pastry creamor chocolate piping. Examples are below 53. SITHCCC002A PRESENT FOODActivity 2:For the follow garnishes recommend a dish that they would besuitable for: Almond Tuile Suitable dish Chive sprigs Suitable dish Deep fried sweet potato chips Suitable dish Lime wedges- Suitable dish Sliced Spring onion Suitable dish Sliced red chilli Suitable dish 54. SITHCCC002APRESENT FOODDisplaying a buffetBuffet tables can be of any shape or size provided that they areaccessible to both staff and guests and are placed reasonably close tothe kitchen to allow for replenishment without disrupting the flow ofservice.Power points should be accessible if they are required. The buffet tableshould be to impress when guests arrive.The buffet centrepiece is the main focal point and must be anoutstanding and attractive display. Centrepieces may be made of ediblematerial such as fruit and vegetables, flowers or ice, margarine,vegetable or salt carving.The centrepiece may be flanked by smaller display pieces to support themain theme. 55. SITHCCC002APRESENT FOOD 56. SITHCCC002A PRESENT FOODBuffet centrepiecesBuffets are often enhanced by having a central centrepiece to add heightto the table and focus attention. These require a great deal of skill andexperience to make but are worth the effort. Ice Carving Margarine Model 57. SITHCCC002APRESENT FOOD Chocolate model 58. SITHCCC002A PRESENT FOODSymmetrical designThe prepared dishes and platters should be arranged as a replication of thesame platters on both sides of the centrepiece in a symmetrical way. In thismanner two stations have been created so that two queues of customers canstart from the centrepiece and file left or right to obtain their food.Easy to lift and eatThe arrangement of the food on buffet platters should be well displayed andeasy to lift from the dish. This means that the food has been sliced orportioned, peeled, de-veined, cracked open or whatever is required for theguests to help themselves with ease. Further, that the platter has beengarnished appropriately with suitable edible garnishes complementary tothe dish.Garnishes on the platters should all be different yet compatible and providean interesting display of colour, flavours and shapes. 59. SITHCCC002A PRESENT FOODTemperature controlRemember that cold buffet platters need to be kept at the lowest possibletemperature and may require changing to ensure that the food is kept atan acceptable temperature or ice may need to be added from time to time.Aim to keep cold food below 5CAim to keep hot food above 60CThis is often very hard to do on a buffet so you must keep in mind the twohour four hour rule. 60. SITHCCC002A PRESENT FOODRemember the 2 / 4 hour rule to keep food safe to eatAny ready-to-eat potentially hazardous food, if it has been attemperatures between 5 C and 60 C:For a total of less than 2 hours, must berefrigerated or used immediatelyFor a total of longer than 2 hours butless than 4 hours, must be usedimmediately; orFor a total of 4 hours or longer, must bethrown out 61. SITHCCC002APRESENT FOODBuffet portion controlPortion control is important on thebuffet. A number of items should beoffered and the guests should beable to sample all food displayed ifthey wish.Small portion sizes, about half a lacarte portion per item per guestsshould be planned.The food may be served by staff notonly to keep portion control in checkbut also to speed up the service. 62. SITHCCC002APRESENT FOOD Buffet food placementThe placement of food on the buffet iscritical if enough of the expensive items(e.g. lobster, prawns, pate de foie gras,and caviar) are to be available for all theguests.Present the cheaper items first in thesection and then the more expensive foodat the end 63. SITHCCC002APRESENT FOODTeamworkWorkflow planningA kitchen that is well planned and works to a routine will usually operatesmoothly.Good communication and teamwork are two indicators of efficient planning.This, in turn, ensures that the customers will receive the best food andservice possible.Organisation is all about knowing what is wanted, where and when, and bywhom. 64. SITHCCC002A PRESENT FOODSome positive attributes of teamwork include: Good communication respect for yourself and others honesty high ethical and moral standards adaptability; being a team player having a positive outlook 65. SITHCCC002A PRESENT FOODThe design of a personal workflow plan should be realistic, practical andachievable and include the following:plan your day in order from start tofinishdevelop a time schedule to followprioritise activities, e.g. most importantto least important highlight the absolutely necessaryactivities establish the details of each job youhave to do 66. SITHCCC002A PRESENT FOODTeamworkA team is a collection of people who depend on each efforts to achieve acommon goal.To achieve a personal goal, you need the cooperation of others so that youcan achieve results on the way.Each of the people involved in the team may have different personal goals.Team spirit is essential for an efficient business. 67. SITHCCC002A PRESENT FOODElements of good teamworkThe highest level of achievement is attained when a team is committed toa task and full use is made of each team members talents. Individualparticipation in a team depends on the following elements:Tolerance- Acceptance of others, sharing a common goal and respectingthe views of others. Understanding that we are all different and maycontribute in different ways.Honesty- Establishing trust in a team requires open and honestcommunication.Commitment & dedication- Team members who do a good job are wellrespected and known to be reliable and dedicated to completing the workand supporting others in the group.Flexibility- To be willing to accept duties not normally in your jobdescription to assist team members without creating a fuss. 68. SITHCCC002APRESENT FOODCo-operation in a teamCooperation has many benefits: It builds an awareness of interdependence When people cooperate to achieve common goals they stimulate each other to higher levels of accomplishmentIt builds and reinforces recognition and mutual support within a teamit leads to commitment to the establishments goals To encourage teamwork, we should treat others as we would like them to treat us 69. SITHCCC002APRESENT FOODSome things we could do to encourage trust are: Smile at the person you are working with Look them in the eye Listen to them Shake their hand Include them in your activities Find interests that you have in common Cooperate with them Criticise their ideas, not the person Be constructive in criticism Accept them for who they are Offer them help Look for common experiences Encourage them 70. SITHCCC002A PRESENT FOODSpecial dietsAustralia is a multicultural country made of a diverse range of peoplefrom a diverse range of backgrounds. We have many different peopleand many different religions in Australia.Many religions have special rules or needs or people who practice aparticular religion. For example Muslim and Jewish people usually donot eat pork because it is forbidden by their religion.Many people also have particular health concerns, allergies orintolerances which affect the food which they can eat for medicalreasons.Other people such as some vegetarians may not eat meat or animalproducts on moral grounds because they believe it is wrong to killanimals for food.In a country like Australia, it is important to run a restaurant where wewant to appeal to many people so its necessary to make these specialdiets work. 71. SITHCCC002APRESENT FOODReligious diets Jewish diet Medical diets Muslim diet Hindu dietLow fat dietDiabetic dietLactose free dietGluten free dietVegetarian dietsDiabetic diet Vegan vegetarian dietLow calorie diet Lacto vegetarian dietLow cholesterol diet Ovo vegetarian dietFood allergies Vegetarian diet 72. SITHCCC002APRESENT FOODIt makes good business sense to have restaurant staff welleducated about these special diets so they can act for thespecial needs of your customers.Customers with special dietary needs often find it difficult tofind restaurants that cater for their special needs . Butwhen they do find a good restaurant that caters for theirneeds the often become a very loyal and regular customer. 73. SITHCCC002APRESENT FOODKosher foodPeople of the Jewish faith to be Kosher. Kosher food is based on theobservance of dietary laws in the bible.Kosher food needs to be specific food prepared in very specific ways. If acustomer at a function requests a special kosher meal it is usuallypurchased from a business specialising in Kosher food and delivered insealed packaging to the restaurant or hotel. Its important not to open thecontainer or break the seal. Simply heat and serve and the customer willopen the sealed package. 74. SITHCCC002A PRESENT FOODMain rules of Kosher foodPigs, rabbits, and their products are forbidden.Animals such as cows and poultry must be slaughtered in a special wayaccording to Jewish tradition. Seafood must have fins and scales. Smooth skinned fish and shellfishare forbiddenInsects and reptile are forbiddenFood should be prepared under the supervision of a Rabbi. Milk and milk products may not be used in the preparation of meatmeals or served with or immediately after the meat meals.Birds of prey and scavengers are forbidden.Some large catering venues cater to the Jewish population by havingspecial kitchen which are ONLY used for Kosher food preparation.Most Jewish people avoid restaurants which serve lots of pork. 75. SITHCCC002APRESENT FOODHindu foodIndia is the home of the Hindu religion and thecow is a very important part of that society, cultureand religion.Hindu people may be non vegetarian or strictvegetarian.Hindu people do not eat beef, veal and pork.Hindu people who are not vegetarians may eatsheep, goat, chicken, fish and dairy products.Strict Hindu Vegetarians follow Asian /Indian dietswith the following rules Only eat plant food Do not eat root vegetables No onion, garlic or ginger 76. SITHCCC002A PRESENT FOODNon strict Hindu vegetarians may also eat dairy foods and eggs productsMany Hindu people are not strict vegetarians so they do eat things like rootvegetables, onion and garlic, but they are still vegetarians and take thevegetarian way of life very seriously as it is important to them not just on asocial level but also a spiritual level.Its best not to assume any needs and follow the person specific requestsand ask the customer if you are not sureWhile beef is forbidden, dairy products including milk, butter and yoghurtare considered to enhance spiritual purity.Most people of the Hindu faith are usually quite happy to eat at a restaurantthat also serves meat or beef as long as they do not partake of itthemselves.For Hindus Sravan is the month of fasting (July/ August) and someindividuals may choose to fast at different times during this month. 77. SITHCCC002A PRESENT FOODMuslim foodPeople of the Muslim faith abide by a number of strict rules for theirdiet.Muslims commonly use two terms to describe food, Halal and HaramHalal is the Arabic word for permitted or lawfulHaram is the word for forbidden or unlawfulHaram food cannot be eaten by Muslims except in extremeemergencies; most foods are Halal (permitted) unless specificallymentioned in the Holy Koran as Haram (forbidden) 78. SITHCCC002A PRESENT FOODHaram foods (forbidden) Pork Any pork products Alcohol Fermented vinegars Dogs Donkeys Birds with Talons such as Eagles Pigs Wild animals with canine teeth such as monkeys and cats Amphibious creatures such as crocodiles, frogs and turtlesMeats such as beef, lamb, goat and chicken must be slaughtered accordingto specific Muslim rites. 79. SITHCCC002A PRESENT FOODLow Cholesterol DietCholesterol is a risk factor related to heart disease. Saturated fats(cholesterol) are fats which come from an animal source and is oftenchecked by a doctor in a medical check up, therefore is quite commonfor people to be very careful about eating foods with too muchcholesterol practically people over 40 years old.A high cholesterol diet may lead to diseases such as heart disease andstroke, Foods high in cholesterol CheeseChicken and duck skinEgg yolksPastry with animal fatsCakesBiscuitsFatty meatsPrawns, crab and lobsterButtercream 80. SITHCCC002APRESENT FOODThe liver is the main processing centre for cholesterol. When we eatanimal fats, the liver returns the cholesterol it cant use to ourbloodstream. When there is too much cholesterol circulating in ourbloodstream, it can build up into fatty deposits.These deposits cause the arteries to narrow and can eventually blockthe arteries completely, leading to heart disease and stroke.You dont need to eat foods that contain cholesterol; your body canproduce all the cholesterol it needs. High cholesterol foods are usuallyfoods high in saturated fats. These foods should be limited in a healthydiet.Take away foods are often high in cholesterol and very unhealthy 81. SITHCCC002A PRESENT FOODLow calorie dietLow calorie meals are usually used by people wanting to lose weight.Calories are a measurement of energy and if a person uses more energythan they consume they will lose weight so people who want to lose weightoften go on a low calorie diet.Sugars and fats are high in calories so foods which are high in calories areoften high in fat or sugar.Foods to avoidFried foods Pastery itemsOil Fatty meatSugar rich foodsCream productsBiscuitsIce creamChocolate Cheese butterCoconut milkAlcoholMost deserts 82. SITHCCC002APRESENT FOODAllowed foodsFishBreadSkinless chickenLean meatFruitVegetablesLow fat productsUnsweetened productsMethods of cooking to avoid Deep frying, roastingBest methods of cooking Steaming, boiling poaching, grilling, baking 83. SITHCCC002A PRESENT FOODDiabetic dietDiabetes is one of Australias biggest health problems particularly amongolder and overweight people. So there is a strong chance that some of yourcustomers are diabetics without you even knowing it.A diabetic can usually know what they can or can not eat.Diabetes is present when their is too much glucose in the blood. Insulin is ahormone that lowers glucose levels in the blood. Glucose (a form of sugar)is the main source of fuel for our bodies.It comes from foods containing carbohydrates. Diabetes develops when thepancreas (the organ responsible for producing insulin) is either unable tomake insulin, or the insulin is unable to work efficiently.Without insulin doing its job, glucose builds up in the blood leading to highblood glucose levels causing health problems. 84. SITHCCC002A PRESENT FOODDiabetics generally avoid foods containing high amounts of sugar andcarbohydrates such as:Foods to avoid Honey Jam Desserts Soft drinks Alcohol Processed food such as white bread Pasta Oil Lollies Biscuits Chocolate Sweetened condensed milk All foods high in sugar Artificial sweeteners are used as asubstitute for sugar when making a desert. 85. SITHCCC002A PRESENT FOODLactose intolerant dietA person who is lactose intolerant does not produce enough of the enzymeLactase to digest the lactose (milk sugar) in dairy products.Lactose intolerance in common among people of Asian, Aboriginal andAfrican background, however many people of European decent are alsoLactose intolerantPeople sometimes confuse lactose intolerance with cows milk intolerancebecause the symptoms are often the same. However, lactose intoleranceand cows milk intolerance are not related.Common symptoms, which range from mild to severe, include nausea,cramps, bloating, gas, and diarrhoea. Symptoms begin about 30 minutes to2 hours after eating or drinking foods containing lactose.The severity of symptoms depends on many factors. 86. SITHCCC002APRESENT FOODFoods to avoidLactose is most commonly found in dairy products such as: Milk Cream Yoghurt Soft cheesesLactose is also hidden in many foods such as: Bread Cakes Chocolate Yoghurt Margarine Salad dressings 87. SITHCCC002APRESENT FOODGluten free dietA person who is allergic to gluten is known as a Coeliac and is a sufferer ofCoeliac disease. Coeliac disease is a condition where the lining of theintestine is damaged by gluten that comes from dietary wheat, rye, oats andbarley.Foods to avoid Pasta Biscuits Chocolate Bread Muffins Some cheeses Cakes Some sausages SemolinaSome processed meats PastryCornflour made from wheat Soy sauce Thickened sauces Battered items 88. SITHCCC002APRESENT FOODFoods which are allowed RiceSoy flour Fruit Seafood VegetablesMilk MeatSome cheese Lentils Corn flakes Yoghurt Corn flour made from maize Potato flourchicken Fish Split peas Oil Butter CreamThe method of cooking does not affect a gluten free diet, however manyprocessed foods contain wheat thickening and are not suitable for a glutenfree diet 89. SITHCCC002APRESENT FOODTexture modified mealsWhen people are very sick or elderly they sometime have trouble chewing ordigesting food. In these situations food is sometimes cut into very small piecesor vitamised (pureed) in a food processor.If you work as a cook in a hospital or nursing home you will know this is acommon occurrence.Food safety note:Because these people are sick or elderlythey are at very high risk of food poisoningand because food being vitamised or cutinto very small pieces increase the dangerof food poisoning great care must be takenwhen preparing and serving texturemodified foods. 90. SITHCCC002A PRESENT FOODFood allergiesA food allergy is an immune system response to a food that the bodymistakenly believes is harmful.Although an individual could be allergic to any food, such as fruits,vegetables, and meats, there are eight foods that account for 90% of allfood-allergic reactions.These are: milk, egg, peanut, tree nut (walnut, cashew, etc.), fish,shellfish, soy, and wheatFood allergies should be taken very seriously by a chef and restaurantstaff.When a customer makes a special request or asks for more informationabout the food on the menu if the waiter is not 100% sure of the correctanswer its best to get the Restaurant Manager or Chef to answer thequestion and discuss the customers special needs.Anaphylaxis is a serious allergic reaction that is rapid in onset and maycause death. 91. SITHCCC002A PRESENT FOODPeanut allergyA peanut allergy is particularly dangerous and the slightest contact or traceof peanuts or peanut product may cause death the affected person in avery short time. If a client says they have a peanut allergy take it VERYseriouslySome food allergies are very serious and can cause permanent healthdamage to the person involved.And from a cooks point of view If in doubt - Leave it out 92. SITHCCC002A PRESENT FOODDietary guidelines for adult Australians (2003)Enjoy a wide variety of nutritious foods: Eat plenty of vegetables, legumes and fruits Eat plenty of cereals (including breads, rice, pasta and noodles),preferably wholegrain Include lean meat, fish, poultry and/or alternatives Include milks, yoghurts, cheeses and/or alternatives. Reduced-fat varietiesshould be chosen, where possible Drink plenty of water.and take care to: Limit saturated fat and moderate total fat intake Choose foods low in salt Limit your alcohol intake if you choose to drink Consume only moderate amounts of sugars and foods containing addedsugars. Prevent weight gain: be physically active and eat according to your energy needs Care for your food: prepare and store it safely 93. SITHCCC002APRESENT FOODThese guidelines are not in order of importance.Each one deals with an issue which is key to optimal health.Two relate to the quantity and quality of the food we eat-getting theright types of foods in the right amounts to meet the bodys nutrientneeds and to reduce the risk of chronic disease.Given the epidemic of obesity we are currently experiencing inAustralia, one of these guidelines specifically relates to the need to beactive and to avoid overeating. 94. SITHCCC002APRESENT FOOD 95. SITHCCC002A PRESENT FOODCooking food and its effect on NutritionFrom paddock to plate our food goes through many different processes suchas washing, cold storage, frozen storage, cooking, transport, packaging etc.these process can have an effect on the nutrition value of the food.Reduction in nutrient content occurs in two main ways:1.being dissolved in water2.being destroyed by other factors such as heat, light, air, acids, and alkalisHere is a summary of some nutrition looses: CanningLoss of vitamins B and C Freezing Loss of vitamins B and C DehydrationLoss of carotene and Vitamin C Refining (white flour and white rice)Loss of fibre CookingLoss of vitamin C LightLoss of riboflavin in milk Washing rice Loss of thiamine 96. SITHCCC002APRESENT FOODVitamin C is water soluble and is lost when cooking foods in water such as boiling,poaching, and stewing. Because of this it is recommended to steam or microwavevegetable to retain maximum vitamin content rather the boiling them.Raw vegetable such as used in salads contain more nutrition than cookedvegetables.Starch foods such as flour, potatoes and rice need to be cooked for the nutrition tobecome usable for people. Thats why we dont eat raw flour and rice.Many vitamins are also located in or near the skin of vegetables so washing theminstead of peeling them is better from a nutrition point of view.Main points to remember Use as little water as possible Steaming is better than boiling Starch needs to be cooked Light destroys vitamins in milk Eating vegetables with skin on is better than peeling them 97. PresentFood 98. Desserts Garnishes Almond Tuille Sauce No food on the rim of plate 99. Main CourseGarnishesRosemarySauceNo food on the rim ofplate 100. DessertsGarnishesChocolate shape 101. DessertsGarnishesBrandy snap waferNo food on the rim ofplate 102. DessertsGarnishesFresh FruitSauce drops 103. Caesar SaladGarnishes2 x lettuce showpieces 104. RisottoGarnishesAsparagusCheeseServed in wide bowlto show the product 105. BuffetGarnishesIce Carving 106. BuffetGarnishesHeightAdding differentheights to a buffetenhances thepresentation of thebuffet 107. DipsGarnishesOregano 108. Thai Fish CakesGarnishesJulienne VegetableRectangle plate gives amodern presentation 109. CoffeeGarnishesChocolate sprinkle 110. White bait entreGarnishesChopped Parsley onsauceProblemsPlate too small foodhangs over edgeVery Old fashionedpresentation 111. Jeera RiceGarnishesFried onion ringsProblemsDull, no colourStainless steel plate isvery poor in foodpresentation 112. Indian DessertGarnishesAlmondsCashew nutsYoghurt SauceCommentsOne of the few timesfood looks good on ablack plate 113. Indian Veg CutletGarnishesChopped corianderTomatoProblemsThe tomato is reallytoo much anddominates the plateNot balanced 114. Tandoori SkewersGarnishesCarrot shapesProblemsThe carrot shapes arenot uniform so it look2nd class 115. CurryGarnishesWhole chilliTomato wedgeProblemsDish is swimming infatA whole chilli is notreally edible as it is 116. SoupGarnishesCreamCorianderUnder platesCommentsThe random shape ofthe cream looks goodThe colour of thecream and corianderlook good alsoThe under plates giveit larger look