Transcript PPT_Select_prep_serve_special_cuisines_Finalx

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 uptake 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 cuisines
Performance 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
cuisine
Performance 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 preprepared/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
Slide 132
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 133
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 134
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 135
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
Slide 138
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
Slide 139
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
Slide 143
Salad accompaniments
Accompaniments for salads
Salad is normally served with:

Bread – sticks, croutons, toasted

An accompaniment to a meat
Slide 144
Dessert accompaniments
Accompaniments for desserts

Sauces – hot or cold

Coulis – pureed fruit

Fruit

Ice cream

Yoghurt

Cream – fresh, whipped, clotted

Custard
Slide 145
Cheese accompaniments
Accompaniments for cheese

Nuts

Dried fruit

Fresh fruit

Olives

Pate

Dips

Cured meats
Slide 146
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
Slide 148
Prepare garnishes
Garnishes
Common garnishes may include:

Lemon wedges

Herbs including parsley, rosemary, dill, basil

Carrot twirls

Vegetable juliennes

Croutons
Slide 149
Prepare garnishes
Non-edible garnishes

Bark

Skewers

Toothpicks

Flags

Other items
Slide 150
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 151
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.
Slide 153
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
Slide 154
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 155
Element 5:
Store special cuisine products
Slide 156
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
Slide 157
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
Slide 158
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
Slide 170
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
Slide 180
Finish:
Thank you!
Slide 181