d1.hcc.cl2.20 slide 1. subject elements this unit comprises five elements: select dishes for...

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 is 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

ASEAN Cuisine

Brunei

Daging Masak Lada Hitam

Udang Sambal Serai Bersantan

Serondeng Pandag

Nipah Palm Fruit

Roti Prata

Slide 11

ASEAN Cuisine

Brunei

Nasi Lemak

Lontong

Mee Goreng

Nasi Goreng

Soto

Slide 12

ASEAN Cuisine

Cambodia

Bai sach chrouk

Fish amok

Khmer red curry

Lap Khmer

Nom banh chok

Kdam chaa

Slide 13

ASEAN Cuisine

Cambodia

Red tree ants with beef and holy basil

Ang dtray-meuk

Cha houy teuk

Cha Traop Dot

Cha Kdao Sach Maon

Cambodian Manor Kho to Hu

Slide 14

ASEAN Cuisine

Laos

Sticky rice

Tam mak hoong

Miang

Look seen

Khua Pak Bong

Yor

Sommoo

Slide 15

ASEAN Cuisine

Laos

Som pa

Lao sausage(sai kok)

Seen hang

Larb

Pon

Tam mak guh

Tam mak thou

Tam mak taeng

Tam kow phun

Slide 16

ASEAN Cuisine

Laos

Tam kow phun

Kaeng kalee

Sin dat or "Lao BBQ"

Mok pa

Mok gai

Titi gai

Nam khao

Khua khao

Slide 17

ASEAN Cuisine

Laos

Khao piak khao

Khao piak sen

Khao poon

Voon

Khao pard

Khao tom

Khao khohp

Khanom maw kaeng

Slide 18

ASEAN Cuisine

Indonesia

Sambal

Satay

Bakso

Soto

Nasi goreng

Gado-gado

Slide 19

ASEAN Cuisine

Indonesia

Nasi uduk

Nasi padang

Ayam goreng

Bakmie goreng

Gudeg

Rawon

Pecel lele

Slide 20

ASEAN Cuisine

Indonesia

Opor ayam

Gulai

Bubur ayam

Bakpao

Asinan sayur

Cah kangkung

Slide 21

ASEAN Cuisine

Malaysia

Rendang daging or ayam

Apam balik

Nasi kerabu

Ayam percik (chicken with percik sauce)

Kuih

Air tebu

Slide 22

ASEAN Cuisine

Malaysia

Cendawan goreng

Serunding daging or ayam

Lemang

Otak-otak

Tepung pelita

Rempeyek

Slide 23

ASEAN Cuisine

Malaysia

Popia basah

Bubur (porridges)

Roti jala

Murtabak

Laksa

Slide 24

ASEAN Cuisine

Myanmar

Mohinga

Burmese Biryani

Kausuetho (khow suey)

Hnyin htoe

Burmese Naan Flat-bread and Pe Byouk

Rice and Burmese Curry

Slide 25

ASEAN Cuisine

Myanmar

Beans, Onions, Pumpkin

Burmese Fish Curry

Khaosay Thote

Deep Fried Stuffed Tofu

Sticky Rice With Shredded Coconut

Slide 26

ASEAN Cuisine

Myanmar

Burmese Salads

Laphet Thohk

Lemon Salad

Gyin Thohk

Tofu Thohk

Another Lemon Pulp Salad

Tomato and Cabbage Salad

Slide 27

ASEAN Cuisine

Myanmar

Burmese Indian Thali Mixed Platter

Burmese Indian Dosa

Grilled Fish

Mala Hin

Slide 28

ASEAN Cuisine

Phillipines

Adobo

Sinigang

Nilaga

Tinola

Pancit

Tapsilog

Slide 29

ASEAN Cuisine

Phillipines

Pinakbet

Bicol Express

Monggo Guisado

Chop Suey

Sisig

Chicken Inasal

Pork Barbecue

Slide 30

ASEAN Cuisine

Phillipines

Lumpia Shanghai

Crispy Pata

Lechon Kawali

Kare-Kare

Caldereta

Kilawin

Lechon

Slide 31

ASEAN Cuisine

Singapore

Chicken Rice

Chilli Crab

Mee Goreng

Bak Kut Teh

Bak Chor Mee

Prawn Mee

Slide 32

ASEAN Cuisine

Singapore

Hokkien Mee

Ice Kachang

Durian

Carrot Cake

Roti Prata

Sting Ray / BBQ "Zi Cha"

Nasi Lemak

Slide 33

ASEAN Cuisine

Singapore

Kaya Toast

Char Kuay Teow

Yong Tau Fu

Otah

Curry Fish Head

Satay

Slide 34

ASEAN Cuisine

Thailand

Tom Yam Goong

Pad Thai

Kang Keaw Wan Gai

Gaeng Daeng

Tom Kha Kai

Tom Yam Gai

Moo Sa-Te

Slide 35

ASEAN Cuisine

Thailand

Som Tam

Yam Nua

Panaeng

Por Pia Tord

Gai Pad Met Mamuang

Khao Pad

Pak Boong

Slide 36

ASEAN Cuisine

Vietnam

Pho

Bún bò hue

Com tam

Canh chua

Banh hoi

Bo la lot

Banh Mi Thit

Slide 37

ASEAN Cuisine

Vietnam

Vietnamese salad rolls

Spring rolls

Banh Cuon

Banh bao

Banh chung

Bun Mang Vit

Bun cha

Slide 38

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 39


Chinese cuisine

Chinese dumpling - jiaozi

Hot and Sour Soup

Dim Sum

Beef Fried Noodles

Hunan fried tofu

Chow Mein

Wontons

Peking Duck

Slide 40


Indian cuisine

Biryani

Butter Chicken

Vindaloo & Rogan Josh

Tandoori Chicken

Palak paneer

Chole-Bhature

Dal makhani

Malai Kofta

Naan

Slide 41


Indian cuisine

Samosa and Pakodas

Pav Bhaji

Panipuri - Chaats

Kebabs

Aloo gobi

Lassi – Shakes

Pickles

Slide 42


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 43


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 - savory Japanese pancake

Yakitori - broiled chicken

Yakiniku - grilled meat

Slide 44


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 45


French cuisine

Duck confit

Foie Gras - This is the very fatty liver of a goose or duck

Escargots – snails

Truffes – Expensive black mushrooms

Ratatouille

Crepes – thin pancakes

Desserts – flans, ganache, tarts, pastries, crossaints

Slide 46


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 47


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 48


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 49


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 50


Greek cuisine

Baklavas - Baklava Pastry

Horta Vrasta - Boiled Leafy Greens

Tyropitakia - Cheese Pie Triangles

Kotosoupa Avgolemono - Chicken & Lemon Rice Soup

Revithosoupa - Chickpea Soup

Slide 51


Greek cuisine

Classic Dips & Spreads - Melitzanosalata, Skorthalia, Taramosalata, Tzatziki

Pastitsio or Pasticcio - Creamy Cheesy Baked Pasta with Meat

Horiatiki Salata - Greek Salad

Moussakas - Moussaka with Eggplant

Slide 52


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 53


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 54


Spanish cuisine

Pescado Frito - Fried Fish

Tortilla Española - Spanish Omelete

Gazpacho - Cold Tomato Soup or Liquid Salad

Queso Manchego - Spanish Sheep Cheese

Patatas Bravas - Fried Potatoes in Spicy Sauce

Slide 55

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 56

Religion

Types of major religions

Major religions that may impact on food choices include:

Christianity

Islam

Hinduism

Buddhism

Judaism

Slide 57

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 58

Catering to special days

Special days and their traditional meals

In any country there are a number of special days that are celebrated.

What are special days:

Celebrated around the world?

Specific to your country or region?

What meals are traditionally served?

Slide 59


Special days

Christmas

Thanksgiving

Chinese New Year

Mother’s Day

Father’s Day

Valentines Day

Slide 60


What days of the year are special in your country or region?

Public Holidays

Festivals

Religious Days

Cultural Days

Slide 61

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 62

Understanding customers

Characteristics and needs of customers

The characteristics and needs of customers, include but not limited to:

Cultural

Health, dietary

Religious

Fads

Festivals

Slide 63


Meal preferences

Their meal preferences including identification of:

Meals

Ingredients within these meals

Combination of ingredients

Preparation methods

Cookery methods

Presentation methods

Slide 64


Dietary, cultural or religious requirements

What requirements do customers have which can be based on:

Diet

Culture

Religion

Slide 65


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 66

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 67

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 68

Nutrition

Types of nutrients

The nutrients that the body needs are:

Carbohydrates

Protein

Lipids

Vitamins

Minerals

Slide 69

Key components of meals

Key components of menus include:

Proteins

Starches

Vegetables

Flavourings

Cooking methods

Service styles

Slide 70

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 71

Dietary requirements

Special dietary specifications

Low Lactose

Lactose Intolerant

Renal

Gluten-Free

Allergies

Slide 72

Food allergies

A food allergy is when a persons’ 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 73

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 74

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 75

Vegetarian Diets

Types of vegetarian diets

Lacto-ovo vegetarian diet

Lacto vegetarian diet

Vegan diet

Other vegetarian diets

Semi/Demi vegetarian

Pescetarian

Pollotarian

Slide 76

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 77

Identify market trends

Global food and beverage trends

What are different food and beverage trends around the world?

Refer to Manual for examples

Slide 78

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 79

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 80

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 81

Prepare resources

Storage

General storage areas

Dry store

Fridges

Freezers

Service containers

Bain maries

Food transportation items

Slide 82

Prepare resources

Product

Spices and herbs

Fruit and vegetables

Dairy

Meat and small goods

Poultry and game

Fish and seafood

Slide 83

Element 2:Identify and purchase foods

Slide 84



Select food items/commodities in accordance with dish requirements

Identify and select suppliers for purchasing of products

Ensure availability of food items

Slide 85


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 86

Selecting food for special meals

Considerations

What needs to be considered when developing:

Menus

Special meals within the menus

Slide 87

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 88

Preparing a ‘balanced’ dish

Culinary balance

Meals prepared for customers should take into consideration:

Ingredients

Texture

Colour

Presentation

Slide 89

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 90

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 91

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 92

Types of food items

Appetisers

Hors d’oeuvres

Canapés

Savouries

Antipasto

Tapas

Finger foods

Sandwiches

Slide 93

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 94

Types of food items

Soups

Clear soups

Broths

Purées

Cream soups

Bisque

Slide 95

Types of food items

Pasta

Pasta is a common item

What types of pasta are there?

What are popular pasta dishes?

Slide 96

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 97

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 98

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 99

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 100

Types of food items

Meat

Beef

Lamb

Veal

Goat

Pork

Slide 101

Types of food items

Poultry

Chicken

Turkey

Squab

Pheasant

Duck

Goose

Slide 102

Types of food items

Fish

Flat fish

Round fish

Fillets

Whitefish

Oily fish

Slide 103

Types of food items

Seafood

Shellfish

Molluscs

Crustaceans

Octopus and squid

Slide 104

Types of food items

Vegetables

What types of vegetables are commonly served?

How are they prepared and served?

Slide 105

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 106

Types of food items


Offal

Aromatics, flavourings, spices, spice mixes and herbs

Garnishes

Seeds and nuts

Grains, rice and pulses

Fungi

Preserves, condiments and accompaniments

Slide 107

Types of 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 108

Types of food items

Desserts

Desserts are served after the main course

What types of desserts are commonly served?

Slide 109

Types of food items

Desserts

Puddings, cakes and flans

Fritters

Prepared fruit

Soufflé

Crepes and omelettes

Ice cream, bombes and parfaits

Slide 110

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 111

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 112

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

Availability of ingredients

Sources of ingredients

Local Supply

Regional Supply

International Supply

Slide 114


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 115


Ingredients and their climates

What ingredients are found in the following climates:

Cold climates

Warm climates

Tropical climates

Other climates

Slide 116


Quality and quantity of ingredients

There is an ever increasing range of ingredients for you to choose from including:

Raw foods

Convenience foods

Slide 117


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 118


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 119

Element 3:Identify and use specific equipment for special cuisines

Slide 120

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 121

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 122

Kitchen equipment

Knives

Chef’s knife

Boning knife

Paring knife

Turning knife

Palette knives

Wooden storage block

Slide 123

Kitchen equipment

Utensils

Carving fork

Peelers

Parisienne scoop

Steel

Cutting board

Toolboxes, wraps and cases

Slide 124

Kitchen equipment

Weighing and measuring equipment

Weighing scales

Portion-control utensils:

Buckets

Cup measure

Spoon measure

Slide 125

Kitchen equipment

Small kitchen equipment

Small equipment used to prepare items can include, but certainly not limited to:

Bowls

Colanders

Chinois

Graters

Spoons; metal and wooden

Whisks

Vegetable peelers Slide 126

Kitchen equipment

Small kitchen equipment

Food processors

Slicers

Mixers

Blenders

Slide 127

Kitchen equipment

Cooking equipment

Pots, bowls and pans

Woks

Stoves

Multi process ovens

Brat pans

Grillers

Salamanders

Fryers Slide 128

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 129

Kitchen equipment

Holding equipment

Fridges

Freezers

Bain-marie

Slide 130

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 131

Element 4:Prepare, cook, and serve special cuisine

Slide 132

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 133

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 134

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 135

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 136

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 137

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 138

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 139

Prepare food

Preparing vegetables and fruits

Washing

Peeling

Cutting

Precision cutting

Slide 140

Prepare food

Types of cuts

Slice

Chop

Dice

Shred

Crush

Slide 141

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 142

Prepare food

Preparing seafood - fish

Kill humanely if required

Clean the fish of all unwanted manner

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 143

Prepare food

Preparing seafood - shellfish

In the case of shell fish

Kill humanely as or if required

Clean the shell fish of all unwanted manner

Clean and portion as required

Keep chilled until cooking process

Store in a clean tray

Store at the correct temperature

Slide 144

Prepare food

Preparing poultry

Clean the poultry of all unwanted manner

Portion as needed


Place into food storage container

Cover and label


Slide 145

Prepare food

Preparing game

Clean the game of all unwanted manner

Portion as needed


Place into food storage container

Cover and label


Slide 146

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 147

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

Prepare food

Buddhism

Include vegetarian options

Judaism

Kosher laws apply to many foods

Prepare food

Preparing vegetarian meals

You will need to know what type of vegetarian you are catering for:

Lacto-ovo

Lacto

Vegan

Slide 150

Prepare food


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 151

Prepare food


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

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.

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 154

Cook food

Methods of cookery

Boiling

Poaching

Steaming

Grilling

Stewing

Slide 155

Cook food

Methods of cookery

Braising

Baking

Roasting

Shallow frying

Deep frying

Slide 156

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.

Slide 157

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.

Slide 158

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

Slide 159

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 160

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 161



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

Slide 162



Roasted meats are normally served with:

Roasted vegetables including potato, pumpkin and carrots

Steamed vegetables including cauliflower and broccoli

Slide 163

Seafood accompaniments

Accompaniments for seafood

Lemon wedges or slices

Tartare sauce

Chilli Sauce

Tabasco sauce

Mayonnaise

Dill

Parsley

Salsa Slide 164

Seafood accompaniments

Accompaniments for seafood

Seafood is normally served with:

Rice

Potatoes – normally French fries

Salad

Slide 165

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 166


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.

Slide 167


Accompaniments for salads

Salad is normally served with:

Bread – sticks, croutons, toasted

An accompaniment to a meat

Slide 168

Dessert accompaniments

Accompaniments for desserts

Sauces – hot or cold

Coulis – pureed fruit

Fruit

Ice cream

Yoghurt

Cream – fresh, whipped, clotted

Custard

Slide 169

Cheese accompaniments

Accompaniments for cheese

Nuts

Dried fruit

Fresh fruit

Olives

Pate

Dips

Cured meats

Slide 170

Cheese accompaniments

Accompaniments for cheese

Pickled vegetables

Crudités (vegetable sticks).

Crackers

Bread

Rolls

Toast

Bread sticks

Wines, tokays, muscats and ports Slide 171

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.

Slide 172

Prepare garnishes

Garnishes

Common garnishes may include:

Lemon wedges

Herbs including parsley, rosemary, dill, basil

Carrot twirls

Vegetable juliennes

Croutons

Slide 173

Prepare garnishes

Non-edible garnishes

Bark

Skewers

Toothpicks

Flags

Other items

Slide 174

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

Slide 175

Serve food items

Prepare service items

Possible service items can include:

Plates

Bowls

Platters

Jugs

Glassware

Special purpose equipment

Cutlery

Take away containers Slide 176

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.

Slide 177

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

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.

Slide 179

Element 5:Store special cuisine products

Slide 180



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

Slide 181


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.

Slide 182


Storage areas

In relation to food there are 3 standard storage options:

Dry goods store

Refrigerated storage

Frozen storage

Slide 183


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 184


Refrigerated storage

This is used to store fruit and vegetables, dairy products and meat.

It may take the form of coolrooms, domestic refrigerators, under-counter units or free-standing self-contained, glass-fronted units.

Slide 185


Frozen storage

Any type of freezer can be used in a commercial situation – including domestic freezers, walk-in freezers, bench freezers and up-right freezers.

The critical requirement is that they be able to reach the necessary temperature.

Slide 186


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 187

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 188

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 189

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 190


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 191


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 192

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 193

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.

Slide 194

Label food items

Recording possible allergins

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 195

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 196

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 197


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 198


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 199


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 200


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 201


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 202


Dispose of damaged or spoiled goods

Where an inspection of foodstuffs reveal damaged or spoiled supplies these need to be correctly disposed of, including:

Damaged food

Spoiled food

How should you dispose of these items?

Slide 203


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

Slide 204

Finish:

Thank you!

Slide 205

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