F371 Store, Prepare, Distribute, and Serve Food Under Sanitary Conditions
SELECT, PREPARE AND SERVE SPECIAL CUISINES
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Transcript of SELECT, PREPARE AND SERVE SPECIAL CUISINES
SELECT, PREPARE AND SERVE SPECIAL CUISINES
D1.HCC.CL2.20
Slide 1
Subject Elements
This unit comprises five Elements:
Select dishes for special cuisines
Identify and purchase foods
Identify and use specific equipment for special cuisines
Prepare, cook, and serve special cuisine
Store special cuisine products
Slide 2
Assessment
Assessment for this unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from supervisor
Slide 3
Element 1:Select dishes for special cuisines
Slide 4
Select dishes for special cuisines
Performance Criteria for this Element are:
Identify and select a range dishes for special cuisines
Select dishes taking into account cultural/cuisines or special customer requests
Ensure resources are available to prepare, cook and serve special cuisines
Slide 5
Identify special cuisine dishes
Identify and select a range dishes for special cuisines
Every country has its own unique dishes that it traditionally serves, either at a specific meal time or for a specific event.
What are special dishes in your country?
What are special dishes in your region?
What influences these dishes?
Slide 6
Culture
Importance of culture
The types of customers catered for by the hospitality industry are diverse
Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups of which they belong
Slide 7
World Cuisines
What makes a cuisine?
Cuisines are as varied as there are countries and communities within those countries.
Cuisine variations can influence the:
Foods that are preferred
Types of meals that are prepared
Style in which food is generally served
Slide 8
World Cuisines
Each cuisine has its own characteristics. These are often based around:
Key Ingredients
Common cooking methods
Being able to identify these will assist you in choosing appropriate meals.
Slide 9
World Cuisines
Most hotels will provide a wide mix of food options to cater to the different preferences of its local and international customers.
What different cuisines do you know?
What are common food items in these cuisines?
Slide 10
Cuisine in different countries
Chinese cuisine
Kung Pao Chicken
Spring Rolls/Egg Rolls
Szechuan Hotpot
Szechuan Chicken
Mushu Pork
Fried Rice
Beef with Broccoli
Fried Dumplings
Slide 11
Cuisine in different countries
Chinese cuisine
Chinese dumpling - jiaozi
Hot and Sour Soup
Dim Sum
Beef Fried Noodles
Hunan fried tofu
Chow Mein
Wontons
Peking Duck
Slide 12
Cuisine in different countries
Indian cuisine
Biryani
Butter Chicken
Vindaloo & Rogan Josh
Tandoori Chicken
Palak paneer
Chole-Bhature
Dal makhani
Malai Kofta
Naan
Slide 13
Cuisine in different countries
Indian cuisine
Samosa and Pakodas
Pav Bhaji
Panipuri - Chaats
Kebabs
Aloo gobi
Lassi – Shakes
Pickles
Slide 14
Cuisine in different countries
Thai cuisine
Tom Yam Goong - Spicy Shrimp Soup
Pad Thai - Fried Noodle
Kang Keaw Wan Gai - Green Chicken Curry
Gaeng Daeng - Red Curry
Tom Kha Kai - Chicken in Coconut Milk Soup
Tom Yam Gai - Spicy Chicken Soup
Moo Sa-Te - Grilled Pork Sticks with Turmeric
Slide 15
Cuisine in different countries
Thai cuisine
Som Tam - Spicy Papaya Salad
Yam Nua - Spicy Beef Salad
Panaeng - Meat in Spicy Coconut Cream
Por Pia Tord - Fried Spring Roll
Gai Pad Met Mamuang - Stir-Fried Chicken with Cashew Nuts
Khao Pad - Fried Rice
Pak Boong - Morning Glory
Slide 16
Cuisine in different countries
Vietnamese cuisine
Pho - beef noodle soup
Bún bò hue - spicy beef and pork noodle soup
Com tam – pork dish
Canh chua - Sour soup
Banh hoi - thin noodle dish with meat
Bo la lot – rolled spiced beef dish
Banh Mi Thit - Vietnamese baguette
Slide 17
Cuisine in different countries
Vietnamese cuisine
Vietnamese salad rolls
Spring rolls
Banh Cuon - Rice flour rolls
Banh bao - A Steamed bun dumpling
Banh chung - Sticky rice dish
Bun Mang Vit - Bamboo shoots and duck noodle soup
Bun cha - grilled pork and vermicelli noodles dish
Slide 18
Cuisine in different countries
Japanese cuisine
Sashimi - thin slices of raw fish
Sushi - raw fish, served on vinegared rice
Sushi roll - filling is rolled in rice with a covering of nori
Tempura - seafood or vegetables dipped in batter and deep-fried
Kare Raisu - curry rice
Soba, udon and ramen noodles
Slide 19
Cuisine in different countries
Japanese cuisine
Teppanyaki - Meat, seafood and vegetables prepared in front of guests
Donburi - Bowl of rice covered with one of a variety of toppings
Sukiyaki - Savoury stew of vegetables and beef
Shabushabu - Thin slices of beef dipped in a pot of boiling water and stock
Okonomiyaki - Savoury Japanese pancake
Yakitori - Broiled chicken
Yakiniku - Grilled meat Slide 20
Cuisine in different countries
French cuisine
Soupe à l'oignon - French soup made of onions and beef stock
Cheeses – Brie, Camembert, Roquefort
Baguette - A long skinny loaf of French bread
Boeuf bourguignon - traditional French stew
Coq au Vin - A famous food that is simply chicken
Flamiche - pie crust filled with cheese and vegetables
Salade nicoise
Slide 21
Cuisine in different countries
French cuisine
Duck confit
Foie Gras - this is the very fatty liver of a goose or duck
Escargots – snails
Truffles – Expensive black mushrooms
Ratatouille
Crepes – thin pancakes
Desserts – flans, ganache, tarts, pastries, croissants
Slide 22
Cuisine in different countries
Italian cuisine
Pizza – cooked dough base with various toppings
Chicken parmigiana
Gelato – Italian ice-cream
Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks
Risotto – short grain rice dish
Slide 23
Cuisine in different countries
Italian cuisine
Mortadella – heat cured sausage
Spumoni - molded Italian ice cream dessert
Cheeses – Mozzarella, Parmigiano-Reggiano
Pasta – Cannoli, spaghetti, penne, Fettuccine, Linguine
Lasagna
Saltimbocca
Slide 24
Cuisine in different countries
German cuisine
Bratwurst -sausage made of mixed meats
Frankfurter - smoked sausage made from pure pork
Sauerkraut - Fermented shredded cabbage
Spätzle - hand-made noodles
Knödel - German dumplings
Kartoffelsalat - Potato salad
Slide 25
Cuisine in different countries
German cuisine
Schweinshaxe - Pork hock
Eisbein - Ham hock usually served with Sauerkraut
Weihnachtsgans - Roasted goose
Wiener schnitzel
Strudel
Stollen - A bread-like cake
Apfelkuchen - Apple Cake
Slide 26
Cuisine in different countries
Greek cuisine
Baklavas - Baklava Pastry
Horta Vrasta - Boiled Leafy Greens
Tyropitakia - Cheese Pie Triangles
Kotosoupa Avgolemono - Chicken & Lemon Rice Soup
Revithosoupa - Chickpea Soup
Slide 27
Cuisine in different countries
Greek cuisine
Classic Dips and Spreads - Melitzanosalata, Skorthalia, Taramosalata, Tzatziki
Pastitsio or Pasticcio - Creamy Cheesy Baked Pasta with Meat
Horiatiki Salata - Greek Salad
Moussakas - Moussaka with Eggplant
Slide 28
Cuisine in different countries
Greek cuisine
Arni me Patates - Roasted Lamb with Potatoes
Souvlaki - Skewered Kebabs
Gyro - Sliced Rotisserie-Roasted Meat
Spanakopita or Spanakotyropita -Spinach Pie with Cheese
Dolmathes or Dolmades - Stuffed Grape Leaves
Yemista me Ryzi - Meatless Stuffed Vegetables
Slide 29
Cuisine in different countries
Spanish cuisine
Pulpo a la Gallega - Galician Octopus
Cochinillo Asado - Roast Suckling Pig
Paella – Spanish rice dish
Jamon Iberico and Chorizo - Iberian Ham and Spicy Sausage
Gambas Ajillo - Garlic Prawns
Slide 30
Cuisine in different countries
Spanish cuisine
Pescado Frito - Fried Fish
Tortilla Española - Spanish Omelette
Gazpacho - Cold Tomato Soup or Liquid Salad
Queso Manchego - Spanish Sheep Cheese
Patatas Bravas - Fried Potatoes in Spicy Sauce
Slide 31
Religion
Food is an important part of religious observance for many faiths.
The role that food plays in each religion is varied and may include:
Food restrictions or fasting
Meal time restrictions
Festivals and celebrations
Slide 32
Religion
Types of major religions
Major religions that may impact on food choices include:
Christianity
Islam
Hinduism
Buddhism
Judaism
Slide 33
Religion and food preparation
Preparing meals for customers who follow a religion or set of beliefs may require specific meals
Being aware of the main food restrictions will assist you to meet customer needs
Be guided by the customers as there are differing interpretations of how to implement food restrictions
The most commonly requested food restrictions include the following:
Halal
Kosher
Vegetarian
Slide 34
Catering to special days
Special days and their traditional meals
In any country there are a number of special days that are celebrated.
What special days are:
Celebrated around the world?
Specific to your country or region?
What meals are traditionally served?
Slide 35
Catering to special days
Special days
Christmas
Thanksgiving
Chinese New Year
Mother’s Day
Father’s Day
Valentines Day
Slide 36
Catering to special days
What days of the year are special in your country or region?
Public Holidays
Festivals
Religious Days
Cultural Days
Slide 37
Special dishes and customer requests
Select dishes taking into account cultural/cuisines or special customer requests
It is important that requests and preferences customers may have, be it as an individual or as a collective, are taken into consideration when selecting dishes.
Slide 38
Understanding customers
Characteristics and needs of customers
The characteristics and needs of customers, include but are not limited to:
Cultural
Health, dietary
Religious
Fads
Festivals
Slide 39
Understanding customers
Meal preferences
Their meal preferences including identification of:
Meals
Ingredients within these meals
Combination of ingredients
Preparation methods
Cookery methods
Presentation methods
Slide 40
Understanding customers
Dietary, cultural or religious requirements
What requirements do customers have which can be based on:
Diet
Culture
Religion
Slide 41
Understanding customers
Consumer Expectations
Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the following areas:
Personal preference and knowledge of the diner
Cultural or religious preferences and restrictions
Awareness of the food being eaten
Value for money
Slide 42
Key factors influencing food choices
The factors that have a significant influence on food choice are:
Nutrition
Key components of meals
Health requirements
Dietary requirements
Food Allergies
Vegetarian
Slide 43
Nutrition
Importance of nutrition
The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are needed by the body to:
Provide fuel for energy
Provide materials for growth, repair and maintenance
Provide special elements needed for body processes
Slide 44
Nutrition
Types of nutrients
The nutrients that the body needs are:
Carbohydrates
Protein
Lipids
Vitamins
Minerals
Slide 45
Key components of meals
Key components of menus include:
Proteins
Starches
Vegetables
Flavourings
Cooking methods
Service styles
Slide 46
Health requirements
Five core food groups
A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups every day:
Grain foods
Vegetables and legumes/beans
Lean meats, poultry fish, eggs, tofu, nuts, seeds and legumes/beans
Fruit
Milk, yoghurt, cheese or alternatives
Slide 47
Dietary requirements
Special dietary specifications
Low Lactose
Lactose Intolerant
Renal
Gluten-Free
Allergies
Slide 48
Food allergies
A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to ‘fight the protein’.
Common foods which trigger an allergic reaction are:
Seafood
Eggs
Nuts
Milk
Wheat
Soy beans
Slide 49
Vegetarian Diets
What is a vegetarian?
The term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours
The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet
Slide 50
Vegetarian Diets
Reasons for vegetarian diet
Common reasons for following a vegetarian diet for the include:
Religious beliefs
Cultural beliefs
Health related
Cruelty to animals
Economics
Political
Environmental
Aesthetic
Slide 51
Vegetarian Diets
Types of vegetarian diets
Lacto-ovo vegetarian diet
Lacto vegetarian diet
Vegan diet
Other vegetarian diets
Semi/Demi vegetarian
Pescetarian
Pollotarian
Slide 52
Understanding market trends
Influences on market trends
Market trends may be influenced by:
Media influence
Contemporary dishes
Seasonal items and availability
Cultural and ethnic influences
Social influences
Slide 53
Identify market trends
Global food and beverage trends
What are different food and beverage trends around the world?
Refer to Trainee Manual for examples
Slide 54
Prepare resources
Ensure resources are available to prepare, cook and serve special cuisines
In order to prepare special dishes, a range of resources are required.
What resources are required?
How can these be arranged?
Slide 55
Prepare resources
Staffing
Naturally staffing is a key resource when making meals.
Considerations include:
Availability of staff
Number of staff
Skills and knowledge of staff
Slide 56
Prepare resources
Equipment
Knives, spoons and other utensils
Weighing and measuring equipment
Small equipment
Large equipment
Cooking equipment
Holding equipment
Storage equipment
Specialist equipment
Slide 57
Prepare resources
Storage
General storage areas
Dry store
Fridges
Freezers
Service containers
Bain maries
Food transportation items
Slide 58
Prepare resources
Product
Spices and herbs
Fruit and vegetables
Dairy
Meat and small goods
Poultry and game
Fish and seafood
Slide 59
Element 2:Identify and purchase foods
Slide 60
Identify and purchase foods
Performance Criteria for this Element are:
Select food items/commodities in accordance with dish requirements
Identify and select suppliers for purchasing of products
Ensure availability of food items
Slide 61
Identify and purchase foods
Select food items/commodities in accordance with dish requirements
Once all customer needs, preferences, culture and traditional influences have been identified it is now time to select food items that are required to construct special dishes.
What activities are associated with identifying and purchasing food?
Slide 62
Selecting food for special meals
Considerations
What needs to be considered when developing:
Menus?
Special meals within the menus?
Slide 63
Elements of a meal
Elements are all the components that make a dish or menu item complete.
Piece of meat, poultry or fish
Farinaceous component
Vegetables
Sauce
Garnish
Salad
Condiment
Slide 64
Preparing a ‘balanced’ dish
Culinary balance
Meals prepared for customers should take into consideration:
Ingredients
Texture
Colour
Presentation
Slide 65
Preparing a ‘balanced’ dish
Nutritional Balance
It is also important to ensure ingredients come from the five core food groups:
Grains
Vegetables and legumes
Protein
Dairy
Fruit
Slide 66
Selecting items
Selecting food items for special cuisines
The selection of these menu items will be based on:
Ingredients involved
Complexity of the dish
Expertise of the staff preparing the dish
Time taken to prepare the dish
Level of preparation and/or cooking performed in front of the guest
Slide 67
Types of food items
Appetisers
Appetisers are menu items offered for guests to eat prior to their main course.
What appetisers are commonly served?
Slide 68
Types of food items
Appetisers
Hors d’oeuvres
Canapés
Savouries
Antipasto
Tapas
Finger foods
Sandwiches
Slide 69
Types of food items
Soups
A traditional course on many menus, soups provide low food cost items for many premises.
What soups are commonly served?
Slide 70
Types of food items
Soups
Clear soups
Broths
Purées
Cream soups
Bisque
Slide 71
Types of food items
Pasta
Pasta is a common item
What types of pasta are there?
What are popular pasta dishes?
Slide 72
Types of food items
Salads
Salads may exist as a stand-alone menu item or as an accompaniment to a main course dish
They often come with a dressing
What types of salads and dressings are commonly served?
Slide 73
Types of food items
Salads
Salads can be served in simple form such as a ‘green salad’ or may be more intensive including a variety of:
Hot or cold meat
Raw or cooked vegetables
Nuts and seeds
Cheeses
Hot or cold dressings
Slide 74
Types of food items
Salads
Caesar salad
Caesar salad is one of the most popular salads
What is in this salad?
What is the history of this salad?
Why is it globally popular?
Slide 75
Types of food items
Meat, poultry, fish and seafood
Staple ingredients can be:
The stand-alone ingredient for a dish
Ingredients in other menu items
What types of meat, poultry, fish and seafood are commonly served?
Slide 76
Types of food items
Meat
Beef
Lamb
Veal
Goat
Pork
Slide 77
Types of food items
Poultry
Chicken
Turkey
Squab
Pheasant
Duck
Goose
Slide 78
Types of food items
Fish
Flat fish
Round fish
Fillets
Whitefish
Oily fish
Slide 79
Types of food items
Seafood
Shellfish
Molluscs
Crustaceans
Octopus and squid
Slide 80
Types of food items
Vegetables
What types of vegetables are commonly served?
How are they prepared and served?
Slide 81
Types of food items
Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines of various cultures.
What are different cuisines in different countries?
Slide 82
Types of food items
Specialist cuisine food items
Offal
Aromatics, flavourings, spices, spice mixes and herbs
Garnishes
Seeds and nuts
Grains, rice and pulses
Fungi
Preserves, condiments and accompaniments
Slide 83
Types of food items
Specialist cuisine food items
Fruits, vegetables, flowers and salad items
Aquatic plants such as seaweeds
Specialist cheeses and dairy products
Sweeteners such as palm sugar, honey and glucose
Fats and oils
Bush foods
Slide 84
Types of food items
Desserts
Desserts are served after the main course
What types of desserts are commonly served?
Slide 85
Types of food items
Desserts
Puddings, cakes and flans
Fritters
Prepared fruit
Soufflé
Crepes and omelettes
Ice cream, bombes and parfaits
Slide 86
Types of food items
Fruit
A growing focus on healthy eating has seen increased up-take of fruit in premises.
What types of fruit items and dishes are commonly served?
Slide 87
Types of food items
Cheese
There are endless types of cheese.
Cheese is normally sliced or portioned and served with a variety of accompaniments including:
Fruit
Nuts
Olives
Crackers
Bread
Slide 88
Selecting suppliers
When choosing a supplier for you need to consider the following factors:
The product range
The availability of products
Delivery requirements
Cost
Trading terms
Slide 89
Availability of ingredients
Sources of ingredients
Local Supply
Regional Supply
International Supply
Slide 90
Availability of ingredients
Seasonal availability
The advantages of using foods that are in season are:
Foods are at their best quality
Foods in are available in abundance and easy to access
Foods are usually cheapest
Selecting fresh foods can assist with meeting dietary needs
Seasonal food can be appealing to discerning customers
Slide 91
Availability of ingredients
Ingredients and their climates
What ingredients are found in the following climates:
Cold climates
Warm climates
Tropical climates
Other climates
Slide 92
Availability of ingredients
Quality and quantity of ingredients
There is an ever increasing range of ingredients for you to choose from including:
Raw foods
Convenience foods
Slide 93
Availability of ingredients
Cultural varieties and ingredients
A similar dish may have cultural variations.
Selecting the most suitable ingredients will require knowledge of these differences.
What flavourings would be used these rice dishes:
Chinese Fried Rice
Indonesia Nasi Goreng
Spanish Paella
Italian Risotto
Slide 94
Availability of ingredients
Storage of ingredients
Stored foods need to be handled correctly.
The storage area needs to be:
Kept clean
Well ventilated
Have appropriate lighting
Food safe shelving
The storage facility needs to be conveniently located
And in a secure storage area
Slide 95
Element 3:Identify and use specific equipment for special cuisines
Slide 96
Identify and use specific equipment for special cuisinesPerformance Criteria for this Element are:
Identify and use specific equipment requirement for cuisines
Source specific equipment
Slide 97
Kitchen equipment
Commercial kitchens have a wide range of equipment.
The correct selection of equipment can affect the resulting meals in terms of:
Timeliness
Quality
Suitability
Authenticity
Slide 98
Kitchen equipment
Knives
Chef’s knife
Boning knife
Paring knife
Turning knife
Palette knives
Wooden storage block
Slide 99
Kitchen equipment
Utensils
Carving fork
Peelers
Parisienne scoop
Steel
Cutting board
Toolboxes, wraps and cases
Slide 100
Kitchen equipment
Weighing and measuring equipment
Weighing scales
Portion-control utensils:
Buckets
Cup measure
Spoon measure
Slide 101
Kitchen equipment
Small kitchen equipment
Small equipment used to prepare items can include, but is certainly not limited to:
Bowls
Colanders
Chinois
Graters
Spoons; metal and wooden
Whisks
Vegetable peelers Slide 102
Kitchen equipment
Small kitchen equipment
Food processors
Slicers
Mixers
Blenders
Slide 103
Kitchen equipment
Cooking equipment
Pots, bowls and pans
Woks
Stoves
Multi process ovens
Brat pans
Grillers
Salamanders
Fryers Slide 104
Kitchen equipment
Specialised Equipment
Cooks are usually able to prepare most dishes with the basic requirements.
However, when you are preparing specialised cuisines the equipment you require may also need to be specialised.
What are specialised cuisine items?
What equipment is needed?
Slide 105
Kitchen equipment
Holding equipment
Fridges
Freezers
Bain-marie
Slide 106
Sourcing kitchen equipment
Sourcing, installing and preparing equipment
Where can kitchen equipment be sourced from?
Who gives approval for their purchase?
What needs to be installed?
What needs to be prepared in order to make it ready for use?
Slide 107
Element 4:Prepare, cook, and serve special cuisine
Slide 108
Prepare, cook, and serve special cuisinePerformance Criteria for this Element are:
Prepare food items taking into account special preparation techniques
Cook food items using appropriate equipment and methods of cookery
Prepare and use garnishes, sauces and accompaniments appropriate to special cuisines
Serve food items in accordance with special cuisines requirements
Slide 109
Prepare food
Consider elements of food production
Producing food in the commercial environment is multidimensional.
Service is about coordinating all these elements:
Organising and preparing all food items ready for service (mise-en-place)
The service equipment clean, heated and stacked ready for service
Heating or cooking the components correctly
Plating the dishes consistently and attractively
Slide 110
Prepare food
Follow standard recipes
Each server will need to know:
What ingredients are used in each special dish
The expected and acceptable quality of each ingredient
The amount or volume of each ingredient
How it is to be prepared, cooked and served
Slide 111
Prepare food
Mise-en-place
This is a French term meaning ‘to put in place’.
It means getting everything ready before you start cooking so that you don’t have to interrupt the preparation process while you look for something.
Slide 112
Prepare food
Identify ingredients
Ingredients may include raw and pre-prepared/convenience and must include: Dairy products and eggs Meat, fish/seafood and poultry, fresh, frozen
and processed Dry goods, including herbs, spices, flours, sugar, rice,
pasta, bread products and boosters Fruit and vegetables Smallgoods Specialist cuisine items Liquid ingredients, including juices, milk, cream,
alcohol, vinegar and oils
Slide 113
Prepare food
Select and assemble ingredients
Select and assemble the ingredients should include:
Reference to menus being presented
Bookings received
Service style being offered
Establishment requirements in relation to standard recipes, house preferences, signature dishes and recipe cards
Matching type and quality of ingredient selected to intended use of the item
Slide 114
Prepare food
Select and assemble ingredients
Ensuring the safety of all foodstuffs selected
Ensuring quantity of ingredients assembled matches identified/expected trading demand
Protecting the integrity and food safety of items
Safely transporting, and storing foods
Completing necessary internal documentation
Slide 115
Prepare food
Preparing vegetables and fruits
Washing
Peeling
Cutting
Precision cutting
Slide 116
Prepare food
Types of cuts
Slice
Chop
Dice
Shred
Crush
Slide 117
Prepare food
Prepare meat
Clean the meat of all unwanted manner
Portion as needed
Slice, mince, cut as required
Place onto food storage container
Cover and label
Chill in coolroom until cooking is required
Slide 118
Prepare food
Preparing seafood - fish
Kill humanely if required
Clean the fish of all unwanted matter
Bleed then gut
Wash internal cavity
Scale fish
Portion as required or leave whole
Place onto food storage tray, cover, label and chill until required
Slide 119
Prepare food
Preparing seafood - shellfish
In the case of shellfish
Kill humanely as or if required
Clean the shell fish of all unwanted matter
Clean and portion as required
Keep chilled until cooking process
Store in a clean tray
Store at the correct temperature
Slide 120
Prepare food
Preparing poultry
Clean the poultry of all unwanted matter
Portion as needed
Slice, mince, cut as required
Place into food storage container
Cover and label
Chill in coolroom until cooking is required
Slide 121
Prepare food
Preparing game
Clean the game of all unwanted manner
Portion as needed
Slice, mince, cut as required
Place into food storage container
Cover and label
Chill in coolroom until cooking is required
Slide 122
Prepare food
Designing meals for specific religions
Preparing meals for customers who follow a specific religion requires a sound understanding of the role of food.
Restrictions may apply to:
Certain foods
Times of the day
It is best to be guided by the instructions you receive as there are many interpretations of these practices.
Slide 123
Prepare food
To design suitable meals it is useful to be aware of the key considerations for the five major religions:
Christianity
Relatively few restrictions
Islam
Avoid pork and pork products, use Halal products
Hinduism
Avoid beef, beef products and alcohol, include vegetarian options
Slide 124
Prepare food
Buddhism
Include vegetarian options
Judaism
Kosher laws apply to many foods
Slide 125
Prepare food
Preparing vegetarian meals
You will need to know what type of vegetarian you are catering for:
Lacto-ovo
Lacto
Vegan
Slide 126
Prepare food
Preparing vegetarian meals
Selecting suitable protein
An important consideration will be to ensure that you include suitable protein in the meals.
Dairy
Eggs
Tofu
Grains, nuts, seeds and legumes
Slide 127
Prepare food
Preparing vegetarian meals
When designing meals for vegetarians consider using:
Vegetable stock
Fresh vegetable base sauces
Dairy replacements
A variety of legumes
A selection of herbs and spices
Sorbet and granita
Slide 128
Prepare food
Preparing meals for food allergies
Customers with food allergens may have a variety of reactions to eating a food containing the allergen.
Make sure you are aware of:
The common food allergens:
Eggs, Seafood, Nuts, Dairy, Wheat and Soy
Hidden usages in dishes of foods which contain potential allergens
Food handling which minimises cross contamination
Slide 129
Cook food
Cook food items using appropriate equipment and methods of cookery
Now that food has been prepared, in most cases it must be cooked before serving.
What are different cooking methods?
What equipment is associated with each cookery method?
Slide 130
Cook food
Methods of cookery
Boiling
Poaching
Steaming
Grilling
Stewing
Slide 131
Cook food
Methods of cookery
Braising
Baking
Roasting
Shallow frying
Deep frying
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Sauces, garnishes and accompaniments
Sauces, accompaniments and garnishes
Sauces, garnishes and accompaniments are additions to the main ingredients of a meal
They can be used to enhance the flavour, colour, aroma and overall presentation of the meal
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Prepare sauces
Sauces
Sauce is a term used in cookery to describe a wide range of flavoured liquids that are served as part of the meal, or dish
The addition of a sauce to a dish can be used to transform the overall presentation of a dish by adding flavour, moisture, richness and visual appeal
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Prepare accompaniments
There are endless accompaniments that can be served with food and beverage items
Most menu items will have traditional accompaniments that compliment or contrast tastes, textures and colours
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Prepare accompaniments
Accompaniments
Accompaniments are complementary additions to the main ingredient of a meal.
Accompaniments are typically:
Vegetables
Fries
Steamed or fried rice
Side salads
Sauces and relishes
Salsa Slide 136
Roast accompaniments
Accompaniments for roasted meat
Roast lamb Mint sauce and gravy
Roast mutton Onion sauce and gravy
Roast pork Sage and onion stuffing, apple sauce and gravy
Roast veal Thyme, lemon and parsley stuffing and gravy
Roast beef Yorkshire pudding, horseradish sauce and gravy
Slide 137
Roast accompaniments
Accompaniments for roasted meat
Roast chicken Thyme, lemon and parsley stuffing and gravy
Roast duck Sage and onion stuffing, apple sauce and gravy
Roast turkey Chestnut or parsley stuffing, bread sauce, gravy, cranberry sauce/jelly
Roast game Cranberry sauce
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Roast accompaniments
Accompaniments for roasted meat
Roasted meats are normally served with:
Roasted vegetables including potato, pumpkin and carrots
Steamed vegetables including cauliflower and broccoli
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Seafood accompaniments
Accompaniments for seafood
Lemon wedges or slices
Tartare sauce
Chilli Sauce
Tabasco sauce
Mayonnaise
Dill
Parsley
Salsa Slide 140
Seafood accompaniments
Accompaniments for seafood
Seafood is normally served with:
Rice
Potatoes – normally French fries
Salad
Slide 141
Salad accompaniments
Salad dressings
Some form of dressing is commonly served with salad.
Salads are usually served with a dressing to combine the ingredients, to add flavour and to lubricate.
The two main dressings are:
Vinaigrette (French dressing)
Mayonnaise
Slide 142
Salad accompaniments
Making vinaigrette
Vinaigrette is a mixture of oil, vinegar, salt and pepper
As a general rule of thumb, the recommended ratio of oil to vinegar is 2 parts oil to 1 part vinegar
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Salad accompaniments
Accompaniments for salads
Salad is normally served with:
Bread – sticks, croutons, toasted
An accompaniment to a meat
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Dessert accompaniments
Accompaniments for desserts
Sauces – hot or cold
Coulis – pureed fruit
Fruit
Ice cream
Yoghurt
Cream – fresh, whipped, clotted
Custard
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Cheese accompaniments
Accompaniments for cheese
Nuts
Dried fruit
Fresh fruit
Olives
Pate
Dips
Cured meats
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Cheese accompaniments
Accompaniments for cheese
Pickled vegetables
Crudités (vegetable sticks)
Crackers
Bread
Rolls
Toast
Bread sticks
Wines, tokays, muscats and ports Slide 147
Prepare garnishes
Garnishes
Garnish refers to the decoration of food by the addition of other items
Garnishes should be fresh, colourful, edible and should be suited to the meal
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Prepare garnishes
Garnishes
Common garnishes may include:
Lemon wedges
Herbs including parsley, rosemary, dill, basil
Carrot twirls
Vegetable juliennes
Croutons
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Prepare garnishes
Non-edible garnishes
Bark
Skewers
Toothpicks
Flags
Other items
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Serve food items
Serve food items in accordance with special cuisines requirements
Once all food items have been prepared, either cooked or in cold format, with appropriate sauces, garnishes and accompaniments added, it is now time to serve the food items.
It is important:
Items reach the customer in their intended format and temperature
Dishes look appealing and appetising
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Serve food items
Prepare service items
Possible service items can include:
Plates
Bowls
Platters
Jugs
Glassware
Special purpose equipment
Cutlery
Take away containers Slide 152
Serve food items
Serving temperature
In presenting food there is an absolute need to:
Present hot food, hot
Present cold food, cold
This is not a safe food handling consideration; it is an aesthetic, sensory thing.
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Serve food items
What makes food appealing?
There are a variety of factors which contribute to this. Meals need to be:
Prepared and cooked correctly and appropriately
Satisfying
Nutritionally balanced
Appealing
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Serve food items
Food presentation
The key to attractive and appealing food presentation is to remember there are many elements, including:
Shape
Height
Texture
Colour
Garnish
Additionally consistency of presentation is important.
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Element 5:Store special cuisine products
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Store special cuisine products
Performance Criteria for this Element are:
Store fresh and/or Cryovac items correctly
Prepare and maintain correct thawing of special dishes
Store special cuisine products appropriately in correct containers
Label special cuisine products correctly
Ensure correct conditions are maintained for freshness and quality
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Store special cuisine products
Store food items correctly
Food that has been delivered into a food business must be stored promptly and it must be stored under the correct conditions for each individual item
As a reminder food can be defined as dry goods, dairy products, meat, poultry, seafood, fruit and vegetables and frozen goods
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Store special cuisine products
Storage areas
In relation to food there are 3 standard storage options:
Dry goods store
Refrigerated storage
Frozen storage
Slide 159
Store special cuisine products
Dry goods store
This is a non-refrigerated store where canned and dried food is stored.
What are examples of canned and dried food?
Slide 160
Store special cuisine products
Refrigerated storage
This is used to store fruit and vegetables, dairy products and meat
It may take the form of cool rooms, domestic refrigerators, under-counter units or free-standing self-contained, glass-fronted units
Slide 161
Store special cuisine products
Frozen storage
Any type of freezer can be used in a commercial situation – including domestic freezers, walk-in freezers, bench freezers and upright freezers
The critical requirement is that they be able to reach the necessary temperature
Slide 162
Store special cuisine products
Maintaining specific storage areas
How can you maintain the following storage areas?
Frozen Foods
Meat Refrigerator
Fruit and Vegetables
Dry Store
Dairy Foods Refrigeration
Slide 163
Correctly thaw food
Methods to thaw food
Frozen food must be thawed before use, also known as ‘defrosting, using one of three methods:
In a refrigerator/cool room
Using a microwave to defrost
Run the item under cold water
Slide 164
Correctly thaw food
Cautionary actions when thawing products
Train staff to wait until food is fully thawed before cooking
Train staff in proper thawing practices, including the need to plan defrosting needs
Discard all food that exceeds the ‘2/4 rule’
Throw out all food defrosted in an uncovered state, or which has defrosted in damaged packaging
Discard all food that has been thawed and re-frozen
Train staff not to re-freeze thawed product
Slide 165
Store food in correct containers
Importance of using correct containers
Reduces risk of contamination in the cool room
Containers are clean when they are placed into the cool room
Easier to stack goods in cool room if containers are all regular size
Easier to rotate stock in cool room
All stock is checked as it goes from cardboard box to clean plastic storage containers
Slide 166
Store food in correct containers
Importance of correct storage
How should you correctly store each of the following food items?
Fresh meat
Vacuum packed meat
Poultry
Seafood
Unprocessed fruit and vegetables
Potatoes
Eggs
Pasta Slide 167
Store food in correct containers
Storing cooked foods
All cooked foods needs to be stored in cool room in clean container
These containers need to be clean each time they are used
Never place newly cooked food into a container that has the same cooked food already in it and never transfer old cooked food into a container on top of newly cooked food
Slide 168
Label food items
Importance of labelling food items
Why is it important?
What food items are already ‘labelled’?
Which items do you need to label?
How can you do it?
Who should do it?
What information should be recorded?
Slide 169
Label food items
Information recorded on labels
Labels should have the following information on them:
Name of the product
Date of manufacture
Name of person who last worked on food (cooked the food)
Recommended use by date
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Label food items
Recording possible allergens
Any special dietary requirements may have to be listed.
Does it contain and possible allergen causing ingredients:
Wheat, gluten
Milk products
Soy products
Yeast
Eggs
Seafood allergies
Nuts, tree and ground
Slide 171
Label food items
Bin Cards
A ‘bin’ includes a shelf or a section on a shelf, where stock is stored, a container that is used to store stock, a cupboard used to store items.
Bin Cards are stock control cards that record:
The physical stock-on-hand in the ‘bin’
When stock was delivered, by date, and how much was received
Where stock has been issued to
Slide 172
Storage conditions and techniques
Importance of correct storage techniques
It cannot be understated how important it is for staff to:
Follow and use correct storing techniques at all times
Ensure storerooms are kept in ideal conditions
Slide 173
Storage conditions and techniques
Stock rotation
It is standard procedure that all food stock delivered into a kitchen needs to be rotated so that the older stock is used before the newer stock.
Why is this important?
How can you rotate stock?
What activities are associated with rotating stock?
Slide 174
Storage conditions and techniques
Importance of stock rotation
This is to help avoid situations such as:
Stock loss due to items becoming out-of-date stock
Deterioration in product quality that may occur if items spend excessive time in storage
Food poisoning outbreaks caused by using out-of-date stock
Slide 175
Storage conditions and techniques
FIFO techniques
Move old stock forward and place the new stock behind it
Lift existing stock up and put new stock under it
Create a new storage area for new stock and make sure the old stock is used before this new stack is started
Attach labels to stock to identify when items arrived and which ones must be used next
Use the use-by dates on stock to assist in determining which products to use next
Slide 176
Storage conditions and techniques
Checking quality of food items during stock rotation
When rotating stock you will be physically handling many items so it is a good opportunity to do two or more jobs at the same time.
How can you check the quality of food items?
What are you looking for?
Slide 177
Storage conditions and techniques
Checking quality of food items during stock rotation
Picking up and inspecting items
Moving boxes
A visual inspection of items
The use-by dates are current
Physical damage
Appearance
Smell
Signs of rodent attack
Slide 178
Storage conditions and techniques
Dispose of damaged or spoiled goods
Where an inspection of foodstuffs reveals damaged or spoiled supplies these need to be correctly disposed of, including:
Damaged food
Spoiled food
How should you dispose of these items?
Slide 179
Storage conditions and techniques
Reporting storage problems
Staff who identify a food hygiene hazard are expected to take immediate action within their scope of authority to resolve the issue.
The Food Safety Supervisor
A department or shift supervisor
The department or venue manager
The owner
Any member of the establishment food safety team/committee (where one exists)
Head office
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Finish:
Thank you!
Slide 181