Prepare soups. D1.HCC.CL2.16 Trainee Manual

Transcription

1 D1.HCC.CL2.16

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3 D1.HCC.CL2.16

4 Project Base William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) Facsimile: (03) Acknowledgements Project Director: Chief Writer: Subject Writer: Project Manager: Editor: DTP/Production: Wayne Crosbie Alan Hickman Garry Blackburn Alan Maguire Jim Irwin Daniel Chee, Mai Vu The Association of Southeast Asian Nations (ASEAN) was established on 8 August The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: All text is produced by William Angliss Institute of TAFE for the ASEAN Project on Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions This publication is supported by Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II) Copyright: Association of Southeast Asian Nations (ASEAN) 2013 All rights reserved Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advise before relying on any fact, statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE is not responsible for any injury, loss or damage a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive. Additional images have been sourced from Flickr and are used under: File name: TM_Prepare_soups_180113

5 Table of contents Introduction to trainee manual... 1 Unit descriptor... 3 Assessment matrix... 5 Glossary... 7 Element 1: as required for dishes on enterprises menus... 9 Element 2: Store soups to enterprise requirements Element 3: Reconstitute soups for service Presentation of written work Recommended reading Trainee evaluation sheet... 41

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7 Introduction to trainee manual Introduction to trainee manual To the Trainee Congratulations on joining this course. This is one part of a toolbox which is a resource provided to trainees, trainers and assessors to help you become competent in various areas of your work. The toolbox consists of three elements: A for you to read and study at home or in class A Trainer Guide with Power Point slides to help your Trainer explain the content of the training material and provide class activities to help with practice An Assessment Manual which provides your Assessor with oral and written questions and other assessment tasks to establish whether or not you have achieved competency. The first thing you may notice is that this training program and the information you find in the seems different to the textbooks you have used previously. This is because the method of instruction and examination is different. The method used is called Competency based training (CBT) and Competency based assessment (CBA). CBT and CBA is the training and assessment system chosen by ASEAN (Association of South- East Asian Nations) to train people to work in the tourism and hospitality industry throughout all the ASEAN member states. What is the CBT and CBA system and why has it been adopted by ASEAN? CBT is a way of training that concentrates on what a worker can do or is required to do at work. The aim is of the training is to enable trainees to perform tasks and duties at a standard expected by employers. CBT seeks to develop the skills, knowledge and attitudes (or recognise the ones the trainee already possesses) to achieve the required competency standard. ASEAN has adopted the CBT/CBA training system as it is able to produce the type of worker that industry is looking for and this therefore increases trainees chances of obtaining employment. CBA involves collecting evidence and making a judgement of the extent to which a worker can perform his/her duties at the required competency standard. Where a trainee can already demonstrate a degree of competency, either due to prior training or work experience, a process of Recognition of Prior Learning (RPL) is available to trainees to recognise this. Please speak to your trainer about RPL if you think this applies to you. What is a competency standard? Competency standards are descriptions of the skills and knowledge required to perform a task or activity at the level of a required standard. 242 competency standards for the tourism and hospitality industries throughout the ASEAN region have been developed to cover all the knowledge, skills and attitudes required to work in the following occupational areas: Housekeeping Food Production Food and Beverage Service 1

8 Introduction to trainee manual Front Office Travel Agencies Tour Operations. All of these competency standards are available for you to look at. In fact you will find a summary of each one at the beginning of each under the heading Unit Descriptor. The unit descriptor describes the content of the unit you will be studying in the and provides a table of contents which are divided up into Elements and Performance Criteria. An element is a description of one aspect of what has to be achieved in the workplace. The Performance Criteria below each element details the level of performance that needs to be demonstrated to be declared competent. There are other components of the competency standard: Unit Title: statement about what is to be done in the workplace Unit Number: unique number identifying the particular competency Nominal hours: number of classroom or practical hours usually needed to complete the competency. We call them nominal hours because they can vary e.g. sometimes it will take an individual less time to complete a unit of competency because he/she has prior knowledge or work experience in that area. The final heading you will see before you start reading the is the Assessment Matrix. Competency based assessment requires trainees to be assessed in at least 2 3 different ways, one of which must be practical. This section outlines three ways assessment can be carried out and includes work projects, written questions and oral questions. The matrix is designed to show you which performance criteria will be assessed and how they will be assessed. Your trainer and/or assessor may also use other assessment methods including Observation Checklist and Third Party Statement. An observation checklist is a way of recording how you perform at work and a third party statement is a statement by a supervisor or employer about the degree of competence they believe you have achieved. This can be based on observing your workplace performance, inspecting your work or gaining feedback from fellow workers. Your trainer and/or assessor may use other methods to assess you such as: Journals Oral presentations Role plays Log books Group projects Practical demonstrations. Remember your trainer is there to help you succeed and become competent. Please feel free to ask him or her for more explanation of what you have just read and of what is expected from you and best wishes for your future studies and future career in tourism and hospitality. 2

9 Unit descriptor Unit descriptor This unit deals with the skills and knowledge required to in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCC.CL2.16 Nominal Hours: 30 hours Element 1: as required for dishes on enterprises menus Performance Criteria 1.1 Identify soup classifications and standard recipes 1.2 Prepare ingredients appropriate to soup type 1.3 Produce soups to standard enterprise recipes Element 2: Store soups to enterprise requirements Performance Criteria 2.1 Follow enterprise cooling procedures for soups 2.2 Store soups appropriately in correct containers 2.3 Label soups correctly 2.4 Ensure appropriate storage equipment conditions are maintained 2.5 Prepare and maintain correct thawing of frozen soups 2.6 Ensure correct storage of soups after service Element 3: Reconstitute soups for service Performance Criteria 3.1 Follow correct heating of soups to enterprise standards 3.2 Ensure quality of hot holding of soups is to enterprise standards 3

10 Unit descriptor 4

11 Assessment matrix Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions Work Projects Written Questions Oral Questions Element 1: as required for dishes on enterprises menus 1.1 Identify soup classifications and standard recipes 1.1 1, 2, 3, 4, 5, 6, Prepare ingredients appropriate to soup type Produce soups to standard enterprise recipes 1.2 9, 10 3 Element 2: Store soups to enterprise requirements 2.1 Follow enterprise cooling procedures for soups Store soups appropriately in correct containers Label soups correctly Ensure appropriate storage equipment conditions are maintained 2.5 Prepare and maintain correct thawing of frozen soups Ensure correct storage of soups after service Element 3: Reconstitute soups for service 3.1 Follow correct heating of soups to enterprise standards 3.2 Ensure quality of hot holding of soups is to enterprise standards

12 Assessment matrix 6

13 Glossary Glossary Term Accompaniment Beurre manié Bisque Blend Borsht Bouillabaisse Bouillon Broth Chinois Consistency Consume Controlled atmosphere Convenience products Crouton Emulsification Estouffade Filter Paper Fonds blanc Explanation Something that is served with a dish, on the side Uncooked flour and butter blended together, used to correct thickening of a liquid Name given to French style seafood based soups, thought to have originated from Bay of Biscay Combining multiple ingredients Beetroot soup from north eastern European countries, hot and cold versions abound, bright purple red in colour Name given to seafood soup from Mediterranean region of France Beef or chicken stock that has not been clarified Name given to a flavoured thin edible liquid by base ingredient; for example chicken broth with vegetable and small meat pieces Cone strainer used to strain solids from liquids Thickness of a mixture or soup Clarified, clear stock that is served as a soup where the temperature is at a set level, either cold under refrigeration or held at hot temperature above 60ºC Something that is pre prepared for ease of use Dried or fried seasoned bread used as garnish for some soups Combining of 2 normally separate ingredients, oil and water French name for brown stock from beef Paper replacement to muslin cloth, shaped to fit into chinois, conical shape, so solids can be trapped when filtering stocks French name for white stock 7

14 Glossary Term Fonds de gibier Fonds de Legumes Fonds de Poisson Fonds de volaille Garnish Glace de viande Glace de volaille Liaison Mouli Puree Roux Simmer Skim Soup Starch Stock Pots Stock Powder Tureen Explanation French name for game stock French name for vegetable stock French name for Fish Stock French name for chicken stock Decoration of a dish French name for meat glaze French name for chicken stock Egg and cream mixture used to thicken sauces off the heat A machine that is hand turned, used to puree solids Food that is pulped by food processor, thick liquidised food Mixture of cooked flour and fat, used to thicken liquids Slow boiling To remove from the top Liquid food, can be clear liquids with solid ingredients, can be well cooked solids liquidised to form interesting dish. Soup must be thin enough to run, if too thick it might be classified as a stew Found in vegetable matter, when heat is applied in liquid, swells and hold liquid in suspension Special pots used to make stocks, some have taps near the bottom allow liquid to be drained off so weight is decreased before they are emptied Flavoured convenience product to replace fresh stocks Serviceware dish used to serve soup at the dining table 8

15 Element 1: as required for dishes on enterprises menus Element 1: as required for dishes on enterprises menus 1.1 Identify soup classifications and standard recipes Introduction Soups A soup is a flavoured liquid eaten with a spoon and is usually served as an entrée. Can be served as: Cocktail party food (in shot glasses) Appetiser (commonly served in espresso cups) Main course Dessert For breakfast. It is usually named after the main ingredient. For example: Pumpkin Soup. Soups can be served: Hot or cold Clear or stew like Thick or thin. Soup can be served any time of the day. It can be small snack type serve or it can be a main meal in itself Thickening agents used in soup production: Roux Rice Pasta Vegetable puree Potato Pulses or beans. 9

16 Element 1: as required for dishes on enterprises menus Classification of Soups Classification Made with Example Clear Clarified stock consommé Broth Stock, vegetables and meat or poultry French onion, Minestrone Puree Stock and vegetables or pulses Pea, Pumpkin Cream Veloute base finished with cream Cream of Mushroom, Cream of Chicken Bisque Shellfish thickened with ground rice or a roux Lobster bisque, Chowder Cold Any variation of the above Vichyssoise(creamy leek & potato) Speciality Soups Gazpacho Soup Shark fin Beer Consommé with gold leaf Bouillabaisse Fruit soup General Description Clear soup made from dried shark fin Thick soup made with beer spices Consommé with high gelatine content, served chilled as a light jelly. A fish and shellfish dish. Traditionally served as a first course of soup followed by the fish pieces as the main course. For example, melon puree 10

17 Element 1: as required for dishes on enterprises menus National Soups Soup Main Ingredient Country Goulash Meat, paprika Hungary Cock-a-leekie Leek, chicken. Traditionally served with stewed prunes. Scotland Kangaroo tail Kangaroo Australia Minestrone Vegetables, pasta Italy Gazpacho Tomato, cucumber, capsicum Spain French onion Onions, stock France Miso Dried fish, soy bean paste Japan Laksa Coconut, fish, chilli, noodles Malaysia Taharoa Cream, shellfish New Zealand 11

18 Element 1: as required for dishes on enterprises menus 1.2 Prepare ingredients appropriate to soup type Introduction Clear soup: Consommé A clear soup is made by taking a well flavoured stock and clarifying that stock so only a clear liquids remains. To clarify a stock is to remove all impurities that might be in the stock in form of small particles of flesh or congealed blood. The method of clarifying is simple. Trap the particles in a bonding of protein: Take egg white and mix with a small portion of very lean mince meat, aromatics are normally added to this mix like sauté onions, carrots. Mix eggwhite thoroughly into meat mixture and place into cold stock Bring slowly to the boil. While the mixture is coming to the boil do not disturb or stir the mixture. As the liquid heats up all the protein will bond together and float to the top as a raft. As a raft floats on water so will this meat raft float Do not allow liquid to boil rapidly as this may cause the raft to break up and contaminate the liquid The object is to allow the meat to cook to extract as much food value and flavour as possible from the ingredients The impurities will become trapped in the congealed protein structure of the egg white and minced meat and this is how the liquid becomes clear. This clear liquid is now served as a consommé. Broths All cultures would have a broth style soup in their culinary culture. Broths are the simplest of soups to make in that very little other processing needs to be carried out on the food. Simplest is to place all things in pot and simmer until all is cooked. Problems that arise is that some ingredients may need to cook more than others and some need to cook less. In a broth all ingredients should still be identifiable when cooked. To overcome the fact that some ingredients might cook quicker than others ingredients are placed into the pot at different stages of cooking. Puree Ingredients are cooked in quality stock to a point where they are very soft and then put through a food processor to liquidise all ingredients. Fluidity is adjusted with more liquid or gentler simmering to allow for reduction in liquid. 12

19 Element 1: as required for dishes on enterprises menus Cream soups These soups are generally starch thickened and have a portion of cream add at the end of the cooking process just before the soup is served. The cream adds a smooth richness to the flavour of the soup. Bisque Bisque is a seafood style of soup that is of French origin. There are many seafood style soups that evolved from cooking scraps of flesh and body shells of crustacean from the days catch: Bisque from Bay of Biscay in Northern France. The flavour is extracted from the shell of the crustacean then adding extra after the base flavour is achieved. Flour can be used to thicken liquid. Variation is American chowders that can have milk added as part of the liquid used that give a creamy consistency without adding cream. Cold soups Some soups like leek and potato soup which is served hot in winter time has a summertime version that is served cold as Vichyssoise. Summer version may be thinner in nature but is essentially the same ingredients. Gazpachio is another summer soup served cold and in the winter as tomato and vegetable soup. Summer version may be a little thinner and slightly more acidic but all other ingredients would be same. Ingredient preparation Ingredient preparation will vary recipe to recipe. All ingredients will have to be prepared in some way similar to the following: Vegetables washed Cut to specific requirements Meats may have to be cut and blanched, and or sautéed Bean or legumes soaked prior to cooking Noodles softened prior to addition. The execution of any plan is defined by how well the plan is written. A recipe is just a plan on how to cook food. If the recipe does not include all steps and procedures then it is not a good recipe. A good recipe will describe exactly how the ingredients are to be prepared to meet the requirements of the dish. The basis of a good soup is the flavour that is imparted by using good quality fresh ingredients. 13

20 Element 1: as required for dishes on enterprises menus 1.3 Produce soups to standard enterprise recipes Introduction A standard recipe is a recipe that produces a set amount of product. Normally it would be sufficient for 10 people but for training purposes, smaller volume has been elected to be sufficient to assess ability to follow set process. Most of the selected recipes will produce approximately 400mil soup; 2 to 3 serves Australian standard entrée serve size is 200 to 250 mil. Soup restaurants might serve 400ml as they only expect to sell one course. Vietnamese pho dishes tend to be close to 500ml but wonton soup as small as 200ml. So what is standard size serving? What a wonderful world of soup in which we indulge. Explore. Beef consommé Ingredients Method 1 Egg white 125 g Minced beef 25 g Carrots (finely chopped) 25 g Celery (finely chopped) 5 Peppercorns 1 Bay leaf 1 Thyme sprig 2 Parsley stalks 1 Lt Chicken stock 50 g Onion (thickly sliced) Mix the egg white, mince beef, carrots, celery, peppercorns, bay leaf, thyme, parsley stalks and 100 ml of cold stock. This mixture is known as a raft and can be mixed in a food processor Brown onions in a dry pan Bring remaining beef stock and browned onions to the boil in a pot Pour in raft mixture and stir in well Bring to the boil and simmer for 2 hours DO NOT disturb the consommé Carefully strain through filter paper and skim away any fat Serve in hot soup bowl, garnished with a brunoise of vegetables. 14

21 Element 1: as required for dishes on enterprises menus Chicken consommé Ingredients 1 Egg white 125 g Mince chicken 25 g Carrots (finely chopped) 25 g Celery (finely chopped) 5 Peppercorns 1 Bay leaf 1 Thyme sprig 2 Parsley stalks 1 Lt Chicken stock 50 g Onion (thickly sliced) Method Mix the egg white, mince chicken, carrots, celery, peppercorns, bay leaf, thyme, parsley stalks and 100 ml of cold stock. This mixture is known as a raft and can be mixed in a food processor Brown onions in a dry pan Bring remaining chicken stock and browned onions to the boil in a pot Pour in raft mixture and stir in well Bring to the boil and simmer for 2 hours DO NOT disturb the consommé Carefully strain through filter paper and skim away any fat Serve in hot soup bowl, garnished with brunoise of vegetables. 15

22 Element 1: as required for dishes on enterprises menus Green pea veloute Ingredients 20 g Butter 100 g Green Peas 20 g Flour 20 g Fresh mint leaves 30 g Onion 500 ml Chicken stock 50 ml Cream Salt & pepper Method Place chicken stock and onion in a pot and bring to the boil, turn down to a simmer Blanch green peas and mint leaves in chicken stock, refresh Puree green peas and mint leaves together until smooth, set aside Make a blond roux with the butter and flour Remove onion from chicken stock and use the stock to make a veloute Once the veloute is cooked out add the green pea and mint puree and bring back to the boil, do not cook for too long as the soup will turn brown Next pass the soup through a Chinois, re-heat, season, add cream and correct the consistency Serve in a hot soup bowl garnished with deep fried julienne of leek. 16

23 Element 1: as required for dishes on enterprises menus Cauliflower soup Ingredients 200 g Cauliflower roughly chopped 50 g Onion roughly chopped 2 Bay leaves Vegetable stock, enough to cover Pinch Nutmeg 125 ml Milk Salt & pepper Method Sweat onion and cauliflower in a little oil Add chicken stock to cover the cauliflower and bring to the boil Simmer until cauliflower and onion are tender Puree until smooth Warm the milk with the bay leaves and nutmeg Remove bay leaves and add to cauliflower puree Bring back to the boil, season and adjust consistency Serve in a hot soup bowl garnished with croutons. 17

24 Element 1: as required for dishes on enterprises menus Cream of mushroom soup Ingredients 40 g Butter 125 g Mushrooms (finely sliced) 20 g Flour 500 ml Chicken stock 50 ml Cream Salt & pepper Method Sweat mushrooms in 20 g of butter and put aside Make a blonde roux with 20 g of butter and flour Make a veloute, add sweated mushrooms and cook out Season, add cream and correct the consistency Serve in a hot soup bowl with an appropriate garnish. 18

25 Element 1: as required for dishes on enterprises menus Minestrone soup Ingredients Method 15 g Butter 15 g Bacon (batons) 1 clove Garlic (crushed) 15 g Onions (paysanne) 15 g Carrots (paysanne) 15 g Cabbage (paysanne) 15 g Celery (paysanne) 15 g Leek (paysanne) 15 g Tomato Paste 500 ml Chicken Stock 15 g Haricot Beans (cooked) 15 g Spaghetti (2cm lengths) 15 g Potato (paysanne) 15 g Tomato concasse 5 g Continental Parsley (roughly chopped) Salt & pepper To soak beans place in a bowl and cover with boiling water. Let stand for at least 1 hour Cook bacon in butter, add garlic, onions, carrots, cabbage, celery & leek and sweat Stir through tomato paste and sweat slightly Add stock, bring to the boil and simmer for 20 minutes Add potato, spaghetti and beans and cook until tender. Skim when needed Adjust seasoning, stir in parsley and serve in a hot soup bowl. 19

26 Element 1: as required for dishes on enterprises menus Pumpkin soup Ingredients 30 g Butter 50 g Onions 200 g Pumpkin 500 ml Chicken Stock 60 g Potatoes 1 sprig Thyme Salt & pepper Method Cut the pumpkin and onions into even sizes and sweat in the butter Add chopped potatoes and thyme Just cover the vegetables with stock and set aside remaining stock Bring to the boil and simmer until the vegetables are tender Remove thyme stalk, blend the soup to a smooth puree Re-boil and adjust the consistency with remaining stock if necessary Season, garnish and serve in a hot soup bowl. 20

27 Element 1: as required for dishes on enterprises menus Tom yum gai Portions 2 Ingredients 500 ml Chicken stock 1 Lemon grass stalk 2 Kaffir lime leaves 2 slices Ginger 40 ml Lime Juice 50 ml Fish Sauce 80g Chicken Thigh diced 6 Coriander leaves 10 g Spring Onion sliced Method Bring stock, lemon grass, Kaffir lime leaves and ginger to the boil Reduce heat and simmer for 5 minutes Add chicken simmer until chicken is just cooked, about 1 min Add chilli paste, lime juice and fish sauce, bring back to simmer Ladle into hot bowls and garnish with coriander and shallots. 21

28 Element 1: as required for dishes on enterprises menus Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the date agreed to. Student need to present information for the following to their trainer. 1.1 Identify soups by classifications and define standard recipes for each classification: Choose one recipe for each classification Prepare each soup as required and present for assessment: Students need to collect all the required ingredients Assemble the equipment Process ingredients to recipe requirements. 22

29 Element 1: as required for dishes on enterprises menus Summary as required for dishes on enterprises menus Identify soup classifications and standard recipes All culture produce soups Western cooking is based on French cooking with cultural interpretations Soups from all countries can be classified under this classification system but not all classifications will be done in all culture cooking Standard recipes will produce a set amount for a set number of serve of a specific size Professional kitchens base a standard recipe on ten people This make increasing and decreasing numbers easier. Prepare ingredients appropriate to soup type Selecting correct ingredients and processing as required to produce product TRUE to original style Variations will creep into styles produced in places other than the original cultural area. Produce soups to standard enterprise recipes Producing to standard recipe will help to maintain consistency for the customers Food is an artistic medium and will change over time as do the palates of the consumers Producing any menu item is going to give changes overtime and standard recipes should reflect these changes. 23

30 Element 1: as required for dishes on enterprises menus 24

31 Element 2: Store soups to enterprise requirements Element 2: Store soups to enterprise requirements 2.1 Follow enterprise cooling procedures for soups Introduction When cooling soups it is important to apply the 2hour-4 hour rule. The 2/4 hour rule Cooling Food To be observed when preparing large quantities of food to be cooled down and stored before further use. A food business must, when cooling cooked potentially hazardous food, cool the food: a) Within 2 hours from 60C to 21C; and b) Within a further 4 hours from 21C to 5C. Reference: Australia New Zealand Food Standards Code, Standard Division 3.7, Food Processing (3). Soups produced from animal products will be high in protein so will need to be cooled rapidly to minimise possibility of bacteria growing to a dangerous level. Soups thickened with starch are liable to fermentation if kept warm for extended periods. When cooling product needs to be placed into shallow containers with a wide surface area. If not rapid cooling equipment is available then the wide shallow containers will allow the heat to dissipate quicker. Stirring occasionally helps to let the heat out and prevents skins from forming on surface. When room temperature has been reached the product should be placed into refrigeration until a temperature of 5 C has been recorded. Then the products can be placed into larger storage containers for better storage. All products must be labelled with name and date of manufacture. Soups can be kept fresh in cool environment for up to 3 days, if longer storage is required then freezing is required. 25

32 Element 2: Store soups to enterprise requirements 2.2 Store soups appropriately in correct containers Introduction All containers that are used for storage of food must be of food grade standard Stainless steel is best but good quality food grade plastic container are acceptable Plastic containers must be in good condition with no cracks or scratches Containers must be able to be sealed easily and securely Soups can be stored in containers larger than sauces Soups are best stored in smaller containers Small containers for soups allows for portions to be removed from controlled environment and heated to serving temperature without too much being wasted The size of the storage containers will be determined by the rate of usage: 1 litter 5 litters 10 litters How much sauce is required in a service period It is the continual reheating and cooling that causes problems with contamination. 2.3 Label soups correctly Introduction Labelling of product reduces the possibility of confusion. Allows for better stock control: Rotation of stock through storage area. What is required on a label for in house storage? Name of product Date of manufacture Name of person responsible for manufacture Date of freezing; if frozen Recommended use by date Any allergenic ingredients. If the product is going to be sold outside of premises then more information is required. 26

33 Element 2: Store soups to enterprise requirements 2.4 Ensure appropriate storage equipment conditions are maintained Introduction Storage of stocks and sauces All soups are capable of going off : High protein soups are capable of having bacteria growing at an alarming rate High wet starch products are capable of breeding harmful bacteria if not managed correctly. Equipment used to store foods: Containers for food Refrigeration for maintaining environments below specific temperature. Facilities where food is prepared also need to be considered in theis equation. Containers for food storage Need to be of a washable material Must be impervious to moisture Must not be scratched or damaged. Refrigeration for maintaining environments below specific temperature Coolrooms and freezers Air conditioning for dry storage in high climatic environments. Regular maintenance of these pieces of equipment are vital for efficient operating Coolrooms need to operate at 5 C or below Freezers need to operate at minus 18 C (-18) or below Dry store need to be kept at 21 C in warmer climates. 27

34 Element 2: Store soups to enterprise requirements Extracted from Safe Food Australia: Standard 3.2.2; part 21 This clause includes a general requirement relating to maintaining the food premises, etc., and a more specific requirement for eating and drinking utensils. 21(1) A food business must maintain food premises, fixtures, fittings, equipment, and those parts of vehicles that are used to transport food, in a good state of repair and working order having regard to their use. Fixtures and fittings have not been specifically defined but they include such items as benches, shelves, sinks, hand washbasins and cupboards, whether permanently fixed in the premises or moveable. They also include light fittings, ventilation ducts, pipes and electric wiring. Equipment is defined (see page 11) and includes all equipment used in handling food as well as equipment used to clean food premises or equipment: Examples of equipment used in handling food are refrigerators and coolrooms (including associated motors), bain-marie units, cooking and other processing equipment, and thermometers. Food vending machines are also equipment Examples of equipment used to clean food premises or equipment are dishwashers, brooms, mops, buckets and hoses. Food premises, fixtures, fittings and equipment and those parts of vehicles that are used to transport food need to be properly maintained to: Prevent contamination of food from flaking plaster, paint, timber, broken glass, leaking pipes, etc. Enable effective cleaning and, if necessary, sanitising Ensure pests do not gain access to the building or vehicle from holes in ceilings, walls, etc. Ensure the equipment works as intended. The clause refers to a good state of repair and working order having regard to their use: A good state of repair means that things are not broken, split, chipped, worn out, etc. Working order means that the thing must work. These two matters relate to the use of the premises, fixture, fitting, equipment or vehicle. For example, if equipment is not being used or is being used (appropriately) for another purpose, it is not required to be in working order, for example a bain-marie unit that no longer operates is being used by the food business to display non-potentially hazardous food. What is the requirement of the local government Authority in the area in which you are working? The Food Safety program will have these requirements contained in it. 28

35 Element 2: Store soups to enterprise requirements 2.5 Prepare and maintain correct thawing of frozen soups Introduction Products that have been frozen need to thaw before they can be used. Product cannot be left outside of a controlled environment for extended periods of time else bacteria can multiply to dangerous levels. This high level of bacterial growth can cause adverse reaction in the consumers of this food product. To minimise bacterial growth control needs to be maintained while food is thawing. The rate of thawing can be controlled if frozen product is placed in the coolroom and allowed to thaw over period of time; hours. Temperature does not rise above 5 C but time is extended, planning needs to be in place for this to happen. Thawing can take place in a microwave Process is continuous Product is stirred during process to quicken rising of temperature. When product is in a fluid state the temperature raising process is continued rapidly to above 60 C or to the required temperature above. Thawing is done safely with product thawing in the coolroom. Thawing is quicker if product if it is frozen in thinner profiles. This means not freezing in ball shapes. Thinner profiles will thaw quicker than thicker profiles. 2.6 Ensure correct storage of soups after service Introduction After service Many problems come from this question. What do I do with the leftover? Answer: throw it away, discard leftover product. Why? Less chance of product being contaminated. Following the principle of the more times something is re-heated, the greater the possibilities of bacteria causing a problem. This is especially so in warmer climates. 29

36 Element 2: Store soups to enterprise requirements When product is made then it should be portioned into unit sizes that will eliminate problems with re-heated product being left over. Basic rules to follow: Do not place left over product on top of fresh product when replenishing supplies Always place new product into clean container, never into dirty containers If product has been re-heated for service, discard at end of service period Never re-heat more product than what is planned to be used Store in smaller portions to allow for short orders Normal storage size may be for 20 persons Allow for production of some smaller sizes of 5 or 10 serves portions. Rule No.1. Never re-use pre-heated soups. 30

37 Element 2: Store soups to enterprise requirements Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the date agreed to. Students need to provide information to the trainer how their product is to be cared for until required for service This will be part of the workplan of producing soups to standard recipes 2.1 Cooling procedures: What is the process that will be employed to cool the soups to meet Food Safety Plan requirements? 2.2. Storage in correct containers: Outline requirements for quality of the container to be used for storing soups Labelling requirements: What information needs to be on the label? What other criteria needs to be met for the label to be effective? 31

38 Element 2: Store soups to enterprise requirements Summary Store soups to enterprise requirements Follow enterprise cooling procedures for soups All soups must be cooled following the 2 hour four hour rule as outlined in the Food Safety plan that is in operation within the food production business. Store soups appropriately in correct containers Containers must be of food grade quality Container must not have been used to store chemical at any stage Containers must not be damaged Containers must be clean Containers must be able to be sealed Label soups correctly Labels must be legible Name of product Date of manufacture Use by date Name of person who manufactured. Ensure appropriate storage equipment conditions are maintained Ensure that equipment is maintained and operating as required Equipment must be capable of storing foods in a condition that will not become detrimental to consumers health. 32

39 Element 3: Reconstitute soups for service Element 3: Reconstitute soups for service 3.1 Follow correct heating of soups to enterprise standards Introduction Re heating soups Any soup that needs to be re heated simply needs to be reheated as quickly as possible by taking it to a temperature above 75 c within 1 hour. A better standard is to bring all soups back to boil, 100ºC when reheating Starch thickened soups Starch thickened soup have a high possibility that they will burn when placed back on the heat to be reheated. They must be stirred constantly or heated in a steam jacket cooker. Modern oven multi use with steam injection will allow these soups to be reheated in trays in a steam environment. The burning is when the bottom of the pot becomes too hot for the starch and colouring takes place. If starch thickened soups are to be re-heated over naked flame then they must be stirred regularly to avoid sticking and burning. 33

40 Element 3: Reconstitute soups for service 3.2 Ensure quality of hot holding of soups is to enterprise standards Introduction Introduction Temperature control Soups have to be reheated above 75 C to comply with food safety requirements. Where possible soups should be boiled when reheated to minimise any adverse bacterial activity. Hot holding After the soup has been reheated a temperature of more than 60 C must be maintained for the duration of the service period. Soup is never too hot when it is eaten but that is not an issue. The time it takes for the soup to cool is not enough for the bacteria to grow to dangerous levels. If the product falls below the 60 C then the 2hour/4 hour rule must be implemented. 34

41 Element 3: Reconstitute soups for service Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the date agreed to. Part of the workplan student must be able to supply and qualify the following information 3.1 What procedure will be followed to re-heat the soup to the standard required? Give the reasons why this particular procedure is to be followed How will the student ensure that the soup can be held to the correct standard required by the enterprise? Be specific in your instructions What is the process to be followed when this standard has not been met? The information in this report will be used in the overall assessment related to the student s competency in this unit. 35

42 Element 3: Reconstitute soups for service Summary Reconstitute soups for service Thawing of frozen soups Frozen soups need to be thawed in a controlled environment Containers of frozen soups should be placed into coolroom for a period of time until they become liquid When they have become liquid they can then be easily heated by placing into a pot and heating as quickly as possible to the point identified in the food safety plan. Follow correct heating of soups to enterprise standards Soup must be re-heated to a temperature that will enhance the eating experience and customer satisfaction level of the customer has been satisfied Food Safety Standards for the re-heating of foods state that foods must be re-heated to a temperature of 75 C. If the soup is reheated to 80 C this is better The actual temperature will be defined by the food safety plan requirements Food safety plans are authorised by the Local Government Authorities. Ensure quality of hot holding of soups is to enterprise standards Soup must be held above 60 C if being held for more than 4 hours After that time the soup must be discarded Equipment used to hold soups hot until required need to be maintained and checked on a regular basis to ensure that they are operating as required. 36

43 Presentation of written work Presentation of written work 1. Introduction It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace. 2. Style Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep on track. Teachers recognize and are critical of work that does not answer the question, or is padded with irrelevant material. In summary, remember to: Plan ahead Be clear and concise Answer the question Proofread the final draft. 3. Presenting Written Work Types of written work Students may be asked to write: Short and long reports Essays Records of interviews Questionnaires Business letters Resumes. Format All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering. 37

44 Presentation of written work Cover Sheet All written work should be submitted with a cover sheet stapled to the front that contains: The student s name and student number The name of the class/unit The due date of the work The title of the work The teacher s name A signed declaration that the work does not involve plagiarism. Keeping a Copy Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept. Inclusive language This means language that includes every section of the population. For instance, if a student were to write A nurse is responsible for the patients in her care at all times it would be implying that all nurses are female and would be excluding male nurses. Examples of appropriate language are shown on the right: Mankind Barman/maid Host/hostess Waiter/waitress Humankind Bar attendant Host Waiter or waiting staff 38

45 Recommended reading Recommended reading Graham Dark, Deirdre McLean & Sarah Weatherhead 2011; Kitchen Operations 2nd Ed; Published by Pearson Australia Deirdre McLean, Loretta Satori Coral Walsh and Stuart Walsh, 2004; The Professional Cook s book: Commercial Cookery; Published by Tertiary Press, Australia Graham Dodgshun & Michel Peters, Fifth Edition; Cookery for the Hospitality Industry; Published by Cambridge University Press, Aus. H.L. Cracknell & R.J. Kaufman, Revised Third Edition, 1999; Practical Professional Cookery; Published by The Macmillan Press Ltd, UK Cersani, Kinton and Foskett, 1995; Practical Cookery, 8th Edition; Published by Hodder and Stoughton, United Kingdom Shirley Cameron, Suzanne Russell; Cookery the Australian Way, 7th ed. 2006; Macmillan Education Australia 39

46 Recommended reading 40

47 Trainee evaluation sheet Trainee evaluation sheet The following statements are about the competency you have just completed. Please tick the appropriate box Agree Don t Know Do Not Agree Does Not Apply There was too much in this competency to cover without rushing. Most of the competency seemed relevant to me. The competency was at the right level for me. I got enough help from my trainer. The amount of activities was sufficient. The competency allowed me to use my own initiative. My training was well-organized. My trainer had time to answer my questions. I understood how I was going to be assessed. I was given enough time to practice. My trainer feedback was useful. Enough equipment was available and it worked well. The activities were too hard for me. 41

48 Trainee evaluation sheet The best things about this unit were: The worst things about this unit were: The things you should change in this unit are: 42

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