Prepare and store foods. D1.HCC.CL2.11 Trainee Manual

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1 D1.HCC.CL2.11

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3 D1.HCC.CL2.11

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, Jirayu Thangcharoensamut, Kaly Quach 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 the Australian Government s aid program through the ASEAN- Australia Development Cooperation Program Phase II (AADCP II). Copyright: Association of Southeast Asian Nations (ASEAN) 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 advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as 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 stock photography suppliers Shutterstock and istockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute. Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: File name: TM_Prepare_&_store_food_FN_070114

5 Table of contents Introduction to trainee manual... 1 Unit descriptor... 3 Assessment matrix... 5 Glossary... 7 Food glorious food... 9 Element 1: Identify and collect food items required for preparations Element 2: Prepare eggs and dairy Element 3: Prepare dry goods Element 4: Prepare fruit and vegetables Element 5: Prepare meat, poultry and seafood Element 6: Assemble and use equipment Element 7: Store prepared foods Presentation of written work Recommended reading Trainee evaluation sheet Trainee Self-Assessment Checklist... 89

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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.CL2.11 Nominal Hours: 70 hours Element 1: Identify and collect food items required for preparations Performance Criteria 1.1 Identify a range of food items correctly 1.2 Collect food items as required for standard recipes 1.3 Measure and assemble food items correctly for standard recipes 1.4 Maintain food items at correct temperature during preparation 1.5 Apply correct food handling techniques Element 2: Prepare eggs and dairy Performance Criteria 2.1 Use eggs and dairy products efficiently to minimise wastage 2.2 Maintain food items at correct temperature during preparation 2.3 Apply correct food handling techniques Element 3: Prepare dry goods Performance Criteria 3.1 Use dry goods efficiently to minimise wastage 3.2 Maintain food items at correct temperature during preparation 3.3 Apply correct food handling techniques Element 4: Prepare fruit and vegetables Performance Criteria 4.1 Clean fruit and vegetable items correctly 4.2 Prepare fruit and vegetable items using standard techniques 3

10 Unit descriptor 4.3 Use fruit and vegetable efficiently to minimise wastage 4.4 Maintain food items at correct temperature during preparation 4.5 Apply correct food handling techniques Element 5: Prepare meat, poultry and seafood Performance Criteria 5.1 Clean meat, poultry and seafood items correctly 5.2 Prepare meat, poultry and game items using standard techniques 5.3 Use meat, poultry and seafood efficiently to minimise wastage 5.4 Maintain food items at correct temperature during preparation 5.5 Apply correct food handling techniques Element 6: Assemble and use equipment Performance Criteria 6.1 Select appropriate equipment 6.2 Use equipment correctly and safely to enterprise and manufacturer s instructions 6.3 Dismantle and clean equipment after use 6.4 Report equipment faults to appropriate personal Element 7: Store prepared foods Performance Criteria 7.1 Store foods under appropriate conditions and locations to ensure freshness and quality 7.2 Select appropriate containers 7.3 Label appropriately 7.4 Ensure freshness and quality through first in, first out 4

11 Assessment matrix Assessment matrix Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students. Work Projects Written Questions Oral Questions Element 1: Identify and collect food items required for preparations 1.1 Identify a range of food items correctly Collect food items as required for standard recipes 1.3 Measure and assemble food items correctly for standard recipes 1.4 Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 2: Prepare eggs and dairy 2.1 Use eggs and dairy products efficiently to minimise wastage 2.2 Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 3: Prepare dry goods 3.1 Use dry goods efficiently to minimise wastage Maintain food items at correct temperature during preparation Apply correct food handling techniques

12 Assessment matrix Work Projects Written Questions Oral Questions Element 4: Prepare fruit and vegetables 4.1 Clean fruit and vegetable items correctly Prepare fruit and vegetable items using standard techniques 4.3 Use fruit and vegetable efficiently to minimise wastage 4.4 Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 5: Prepare meat, poultry and seafood 5.1 Clean meat, poultry and seafood items correctly 5.2 Prepare meat, poultry and game items using standard techniques 5.3 Use meat, poultry and seafood efficiently to minimise wastage 5.4 Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 6: Assemble and use equipment 6.1 Select appropriate equipment Use equipment correctly and safely to enterprise and manufacturer s instructions Dismantle and clean equipment after use Report equipment faults to appropriate personal Element 7: Store prepared foods 7.1 Store foods under appropriate conditions and locations to ensure freshness and quality Select appropriate containers Label appropriately Ensure freshness and quality through first in, first out

13 Glossary Glossary Term Aromatics Controlled Environment Corrective action Cryovac Dry Goods Foodstuff Herbs High Risk Foods Holding equipment Legislative Low Risk Foods Marinate Mise en place Peelings Poultry Prepare Explanation Herbs, spices and strongly flavoured vegetables used to impart flavour into sauce or other food. Area where temperature is controlled; refrigerated coolroom; hot bain-marie; freezer. What is done to fix a problem? Brand name of machine used for vacuum packing of foods. Food products that can be stored at ambient room temperature; canned goods; uncooked rice; dried pasta; take away containers. Any food fit for human consumption. Aromatic leaves of plants that are used in cooking to impart flavour. Food that is not kept under temperature control may have abnormal growth of bacteria; cooked rice and pasta; cooked and raw meats poultry and seafood; dairy products; moist high protein foods. Equipment used to hold food at a specific temperature of for short periods of time. An act that has been passed by the government; the law. Food that can sit at room temperature and not have bacterial growth. Food is placed in flavoured acidic solution to tenderise and flavour a piece of food; normally meats, poultry and seafood. Everything in place; preparation for producing dishes is complete. Outside skin of vegetables that are of no use and are discarded. Feathered birds that encompass over all types grown for human consumption of caught in the wild. Work that is done to get ready for cooking. 7

14 Glossary Term Quality points Receive Salamander Seafood Shellfish Sieve Standard Recipe Stock rotation Storage areas Store Trimmings Vacuum packing Wastage Explanation Elements of a product that denotes quality; what makes it better than the others. Take control of product. A grill that normally sits on the wall and has heat that is above and below the food stuff to aid in faster cooking; can be electric or gas. Any live animal that comes from the water; seawater and freshwater. Seafood animals that have a hard shell on outside of body. Fine mesh of wires that enable larger pieces of food to be captured and separated from smaller particles. A recipe that produces a set number of dishes or required volume for a set number of persons. using old stock before using new stock; when new stock is the be stored the old stock is taken off shelf, new stock is placed onto shelf then old stock is placed in front so that there is never any old stock left on shelf. Specific areas where specific types of food are to be stored; Coolroom; Freezer; Dry Store; Chemical Store. Place into secure area to wait until ingredient is needed. Off cuts of vegetables and meat products that can be used for something else like stock, soups. Food is placed into plastic bag and all air is extracted leaving low oxygen environment that allows food to be refrigerated longer rather than freezing. Has a tenderising affect on meats without loss of moisture. Food that cannot be used for anything; another word for rubbish. 8

15 Food glorious food Food glorious food We all consume food but not all consumers produce food. Food producers do not make food palatable to eat. That is left to the cuisiniers of the world. Cuisiniers can be professionals or non professional (lay) persons. It does not matter what role the person plays it is important that they are to choose the correct food or ingredient to do the job. When the ingredients have been decided upon then the correct cooking technique needs to be applied to that food if a defined product is to be produced. With the rapidly changing world of communication it is now easier to source new recipes and see new techniques faster than before. As access to cooking becomes easier through TV shows we forget how hard it is to develop skills that make these cooking shows possible. Practice, practice, practice The professional cook (not chef) develops the required skill through many hours, weeks, months and years of practice. Mothers who feed their family by preparing several meals everyday develops these skill over many years of practice, possibly learning from their mothers when they were younger. Cuisinier/iere, m/f is a cook. A 'chef' is chief cook or head cook. Chef de Cuisine. A competent cook is able to select the correct ingredients required for a particular recipe and cook or bake the food to the required consistency so it appeals to the consumer. Styles have developed over many hundreds of years and are now racing around the world as consumers want and look for something different. Western style cooking is based on French cuisine and influences from other European countries. Styles begin to merge as mass tourism and the internet bring cuisines and cultures closer. Professional cooks are being expected to be able to produce many different dishes. After initial training a good cook will be able to develop new dishes in their repertoire but it will vary from original dishes from different ethnic styles. 9

16 Food glorious food 10

17 Element 1: Identify and collect food items required for preparations Element 1: Identify and collect food items required for preparations 1.1 Identify a range of food items correctly Introduction A range of food items may be related to the following classifications. Vegetables and fruits These are available all the year round but not all are available for the entire year. Seasonality The seasons of the year played a major part in what was placed on the menu in the past. In most restaurants it still does but in some restaurants produce can be obtained from any part of the world and flown in on a daily basis if required and if the price can be budgeted. The student needs to make themself aware of what vegetables and fruits are available in their area and at what time of the years these products are available. Activity Develop a list of all vegetables that are available or potentially available to the enterprise if required. Victorian fresh fruit and vegetable market website: market fresh.com.au is a good place to start. Remember; not all markets will be the same as the local market near you. If English is not your native language then it give you new insight into what product is called in English. This is an excellent guide to food safety when purchasing and handling fruit, vegetables and herbs. 11

18 Element 1: Identify and collect food items required for preparations Meat Meat is defined as the muscle of beef, lamb, goat, camel and pork. Different meats will be more readily available in some countries than others. Poultry Chicken, duck, quail are the main poultry products that will be available but speciality products will be available to market needs. Seafood Seafood is a generic term that is used to describe food that comes from the ocean. Fish, crustacean, molluscs cephalopods are all products that come from the ocean. We also get food from fresh water areas such as lakes and rivers of the same categories but we still call it seafood. What is available to the marketplace in your area? Fresh, live, frozen, dried, canned. Nuts grains and seeds Many nuts grains and seeds are available to the marketplace. The student needs to be aware of all possibilities available in their area. Eggs Chicken eggs are the main egg used in cooking. Others available are duck, quail, emu and ostrich. Chicken is the easiest to farm and the eggs give a higher yield that quail. Duck eggs can be stronger in flavour and can be more readily available. Dairy Dairy is a generic term that covers milk, butter, cream and cheese. Dry goods Dry goods is a term used to describe products that can be stored at room temperature and does not need to be refrigerated or frozen. Rice that is uncooked can be stored in a protected environment; meaning; in a clean container that is able to be sealed with a lid to prevent pests like weavils from infesting the storage area. Rice that is cooked needs to be chilled and stored in a controlled environment as well as protected from outside contamination. Canned goods, Dry pasta, Flours and Sugar are all classed as dry goods. Can be stored in their own sealed packaging at room temperature. 12

19 Element 1: Identify and collect food items required for preparations 1.2 Collect food items as required for standard recipes Introduction In order to be able to produce a product for sale to the public there needs to be a plan. This plan is called the recipe. Standard Recipes Standard recipes, in theory, should be for ten (10) people. This makes it easy to multiply for lager number when required. A recipe should state the name of the ingredients and how much of each ingredient is required. After the list of ingredients there should be a Method of preparation along with any other instruction required to plate the dish up. The recipe may only be for an element of a dish, and then a serving size would be nominated: 1 litre (1000 ml) of sauce yields 17 serves of 50 ml per serve. How much does one serve cost? It is important to allow for spillages and any product that sticks to spoons and sides of pots. If all you measure that goes into the recipes, it is the yield that has to be listed. Then shortages have to be allowed. Recipes should also state the quality of the product to be used - either by brand name or something of equal standing within the marketplace. Prosciutto in Australia sells for $42.00 per kg. This is an average minimum price. The pork used is non specific. If the manufacturer was to use an organic grain fed pig of specific breed and grown on better quality pastures than the average pig then the prosciutto could sell for $ per kg. This difference in quality will need to be specified in recipe and the cost price in the recipe would reflect this along with the selling price of the dish on the menu. Specialist Suppliers Special imported product may only be sourced from importers with licence from overseas manufactures to import that product. Market place for these special products will be small and they will carry a premium pricing to reflect this added value. 13

20 Element 1: Identify and collect food items required for preparations 1.3 Measure and assemble food items correctly for standard recipes Introduction Measuring for standard recipes Example: How do you measure? By weight By volume By each. Measuring while cooking can be just a bit of this and that. For example - a handful of something else followed by a dollop or a dash of cream just to finish off the dish. Cooking measurement can never be 100% accurate. It can be approximate or close but never 100%. Not like a science experiment: The recipe calls for (1) one chicken breast. Chicken breast is purchased by the kg (weight). How many chicken breasts in a kg of meat? An approximate weight per breast can be asked (@150 gm) but there is no guarantee that they will all be exactly the same. So it is averaged. But we can get one kg of chopped chicken breast meat diced at 2 cm. That can be weighed and measured more accurately: One slice of prosciutto. The cost per kg of the prosciutto can be determined but how many slices are able to be obtained from that piece of prosciutto: What is the thickness of the slice? What is the thickness of piece of prosciutto? Variables exist so research has to be conducted to determine what the measurement will be so it can be priced accordingly. How do you measure the amount of bananas required for the banana cake. Are the bananas weighed after they are peeled or before. They must be weighed before they are peeled because they are purchased with the skin on so must be costed at that weight. One kg of peeled and diced carrots - how much carrot is required to obtain one kg peeled and diced carrot? 14

21 Element 1: Identify and collect food items required for preparations Accurate measurement Weight is the most accurate form of measurement. But the purchasing weight needs to be taken into account when determining what is required for the recipe. Eggs are purchased by the dozen; we get a price each but are the eggs all the same size! Small eggs approximately 50 gm and large eggs can be in excess 70gm. To obtain 1 kg of egg for the cake batter, how many eggs will you require? Remember that you do not measure eggs for cake batter with the shell on, the eggs are cracked: The shell is approximately 12% of the weight of the egg Twenty three (23) 50 gm eggs are required to obtain 1kg of eggs. Avocado flesh: how many avocadoes are required to make 1kg of Guacamole? Avocado flesh can now be purchased in the can, or frozen. When determining the accuracy of the recipe allowances needs to be made for discrepancies. Always allow on the upside to your advantage. If it has been determined that the cost will be: $ per unit then Round up to $0.75 or 76 per unit. This will automatically cover minor losses due to inaccurate measurements. Black Forest Cake Black forest cake requires 400 gm of whipped cream. If 400g is measured and whipped; is there actually 400 gm left by the time the bowl is washed and the whisk is washed? Herbs Coriander: Is the entire bunch to be used? Is every bunch the same size? Will the same amount of flavour if bunches are not the same size? Will more be required to improve the flavour? 15

22 Element 1: Identify and collect food items required for preparations Volume measures Volume measures need to be avoided because the room for error is greater. Measure Size Metric Teaspoon Tablespoon Tablespoon 5 ml 15 ml 20 ml Cup US 8 oz ml Cup (Metric) 250 ml 250 ml Pint (us) 16 ounces (ozs) ml Pint (Eng) 20 ounces (ozs 568 ml Litre 1000 ml The weight of ingredients will differ when measured by volume. 1 cup 250 ml cup measure: Water weighs 250 gm Sugar weighs 225 gm Flour weighs 140 gm. So volume measures require different weight to make the same weight measure. Vegetables Carrots need to be peeled and trimmed with approximately 8% weight loss Onion - peeled and trimmed weight loss of 5% Pumpkin cut, peeled, trimmed weight loss of 25%. If a recipe calls for 200 gm onion then how much do you need to purchase to obtain 200 gm of diced onion? Why do I have to worry about this you say? If this shortfall and weight price differences are not allowed for then it affects the profit margins in the kitchen. Losses occur due to bad management, inaccurate book keeping and human error. All possibilities need to be looked at and accounted. 16

23 Element 1: Identify and collect food items required for preparations Meat Sirloin steak that has to be trimmed when it has been purchased: What happens to the trimmings How much has been trimmed. If it is purchased at $10.00 per kg and trimming has been 25% then that 750 gm has now cost you $13.33 per kg. If the steak is advertised at 180g cooked to liking of the customer. How many 180gm steaks are now obtainable from remaining meat? Answer = 4 If the cook looked at the weight of meat purchased it might be assumed that 5 serves are achievable at 200 gm and it only cost $2.00 per portion. Actual return is 4 units and they cost $2.50 per portion; a 25% difference. If this mistake is compounded over 100 sales per week multiply 52 weeks per year then the profit or loss is greatly magnified. 1.4 Maintain food items at correct temperature during preparation Introduction All food is perishable. How the food is stored can improve the life span of the food. In operating commercial establishments food storage costs money: If uncooked rice is stored in a bag in a food storage bin with a secure lid to stop vermin and moisture from getting to the rice then it can be surmised that it is not costing anything to store the rice: The space it occupies costs money. There is no need to store in coolroom so there is no refrigeration, electricity, cleaning costs. Everything costs How the food is stored will determine the cost of storage. Food storage areas: Refrigerated coolroom Freezer space Dry store commodities. All the spaces require secure premises and a rental fee is applied to the amount of space that these areas require: All these spaces need to be cleaned, and the cost applied 17

24 Element 1: Identify and collect food items required for preparations Freezer and coolroom need electricity to keep motors running 24 hours per day 365 days per year Dry store requires electricity for lighting and air conditioning if required and cleaning. Efficient storage can save money to all businesses. Do not store food for longer than required. Do not buy frozen food bulk if it is going to stay in freezer for 3 months taking up space that can be used for something else. Sometimes freezing space is required for foods that only come every couple of months but if frozen food is easy to obtain then only purchase what can be used in a purchasing cycle. Purchasing cycle This is the period of time before the sales representative comes to you looking for business - every day, twice weekly, weekly, 2 week period, monthly. Every item that is used by an establishment can be attached to a purchasing cycle. Maintaining food at correct temperature during preparation times: Perishable foods that are required to be held at a specific temperature may need to be taken out of that controlled environment so it can be processed ready for the consumers to consume or purchase. Fresh Meat, Poultry, Fish All these products are highly perishable. When they are killed the flesh is chilled to below 4ºC to limit the growth of pathogens and bacteria that can be detrimental to human health if the number of pathogens and bacteria becomes too high: Bacteria will still grow at this temperature albeit slowly. A time limit is then placed on the product; how long can it be held at this temperature to be considered safe for human consumption : 2 3 days is considered a safe time for highly perishable foods to be held at 4ºC or less. As long as the food protected from outside contamination, wrapped in protective covering, it can be considered safe, within the applicable time limits. Temperature and time Processing these items requires that they are removed from controlled environment. While they are out of this controlled environment the food temperature rises and the higher temperature will be more conducive for the bacteria to breed and multiply. So the plan would be to have perishable foods outside of the controlled environment for as little time as possible therefore reducing the possibility of bacteria rising to a dangerous level that they might cause an adverse reaction in the consumer. Food Safety can be based on the HACCP (Hazard Analysis Critical Control Point) system. 18

25 Element 1: Identify and collect food items required for preparations Here the 2/4 hour rule is applied Any ready-to-eat potentially hazardous food, if it has been at temperatures between 5ºC and 60ºC: For a total of less than 2 hours, must be refrigerated or used immediately For a total of longer than 2 hours but less than 4 hours, must be used immediately For a total of 4 hours or longer, must be thrown out. As a general rule, the total time that a ready-to-eat potentially hazardous food can be at temperatures between 5ºC and 60ºC is 4 hours. This is the limit specified within the US Food Code and the UK Food Safety (Temperature Control) Regulations The 4-hour limit is based on a worst-case scenario. After this time the food must be discarded. The total time is the sum of the time the food is at temperatures between 5ºC and 60ºC after it has been cooked or otherwise processed to make it safe. For example, if raw meat is cooked, count the time the food is at temperatures between 5ºC and 60ºC after it is cooked. The cooked food may have been at temperatures between 5ºC and 60ºC when it was transported, prepared and served. If the food is to be re-refrigerated, the total time a food can be at room temperature and then be safely put back in the refrigerator to use later is 2 hours. This 2-hour limit is based on advice provided in the UK s guidance notes on its Temperature Control Regulations. This advice states that in normal circumstances, a single limited period of up to 2 hours outside temperature control is unlikely to be questioned. These times and temperature were tested in environments where the ambient room temperature is 21 degrees Celsius (21ºC). In warmer climates where this 'ambient' temperature cannot be achieved then the time outside will have to be reduced. This is not to say that if high risk food is outside on controlled environment is going to make a person sick but the chances of this happening are increased. Extract from 'Safe Food' FSANZ: Australia and New Zealand: pg 59: Standard (2) A food business must, when processing potentially hazardous food that is not undergoing a pathogen control step, ensure that the time the food remains at temperatures that permit the growth of infectious or oxygenic micro-organisms in the food is minimised. During processing (which is defined in the standard to include preparation), the time that food remains at temperatures that permit the growth of pathogenic micro-organisms must be kept to a minimum. This is particularly important for foods that will not undergo any further processing to reduce pathogens to safe levels or where the process cannot destroy micro-organisms or toxins that could develop during processing. 19

26 Element 1: Identify and collect food items required for preparations 1.5 Apply correct food handling techniques Introduction Extract from Safe Food Australia Division 4 Health and hygiene requirements Subdivision 1 Requirements for food handlers Clause 13 places a general obligation on food handlers to take all reasonable measures to ensure that their actions do not compromise the safety and suitability of food. Food handlers are also specifically obliged to comply with the requirements of clauses 14 and 15. A food handler is defined to mean a person who directly engages in the handling of food, or who handles surfaces likely to come into contact with food, for a food business. Handling (of food) is also defined and includes making, manufacturing, producing, collecting, extracting, processing, storing, transporting, delivering, preparing, treating, preserving, packing, cooking, thawing, serving or displaying food. Hence any person who undertakes any of these activities for a food business is considered to be a food handler. Note that the food business is ultimately responsible for the safety and suitability of the food handled by that business and this overall responsibility cannot be devolved to the individual food handler. 13 General requirement (on food handlers) This clause requires food handlers to take all reasonable measures not to compromise the safety and suitability of food. 13 A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. What would be considered reasonable measures will depend on the particular situation. For example, if a food handler is responsible for transporting potentially hazardous food in a refrigerated vehicle, it is reasonable to expect that this food handler will ensure that the refrigerator is operating at the correct temperatures before loading the food and will keep the refrigerator operational throughout the journey. It would not be reasonable to expect this same food handler to maintain the potentially hazardous food at the correct temperatures during this journey if the food handler is required by the proprietor to use a vehicle that is not fit for this purpose. Surfaces likely to come into contact with food include eating and drinking utensils, food preparation equipment and food packaging materials. 20

27 Element 1: Identify and collect food items required for preparations Measures the food handler can take, if the food handler is responsible for these tasks, to minimise the likelihood of compromising food safety and suitability include (to the extent that is reasonable): Ensuring food is cooked or processed correctly Ensuring potentially hazardous food is being maintained at the correct temperature or, if time is being used as a control, that the maximum amount of time has not been exceeded Ensuring food is adequately protected from contamination Ensuring eating and drinking utensils and food contact services are correctly cleaned and sanitised Ensuring food contact surfaces are adequately protected from contamination Reporting to a supervisor if equipment is not working correctly. It would not be reasonable to expect a food handler to have taken reasonable measures to minimise the likelihood of compromising food safety and suitability in the following circumstances: Where the food handler has not been given the responsibility for ensuring the task is undertaken correctly Where the food handler has not received adequate training for the task in question under clause 3, the food business is obliged to provide food handlers with adequate training for the tasks the food handler is responsible for undertaking Where the food handler has been instructed by the food business to handle the food in a way that will or is likely to render the food unsafe or unsuitable. The student needs to be aware of the Food Safety requirements of the Government Authority in the area in which they work. The business is ultimately responsible to ensure all workers are trained in proper food handling requirements. Do they above requirements match your? The cook has to cut 100 chickens into pieces. Do not take all of the chickens out of the coolroom, which is controlled temperature storage. Only take what can be processed in a reasonable time. Set up work station with all equipment needed: Clean sharp knife Clean chopping board Storage containers for newly cut chicken pieces; these need to be clean and dry 21

28 Element 1: Identify and collect food items required for preparations Plastic wrap to cover the chicken that has been cut Labels to label the newly processed chicken pieces before being placed back into controlled temperature Rubbish bin for off cuts that will be discarded Clean container for off-cuts that may be used for something like chicken stock. When the first ten chickens have been processed and returned to control temperature storage then the next 10 can be taken out and processed. When 1 hour has elapsed it is a good practice to remove all equipment that is being used and replace with clean equipment. This avoids cross contamination with the warm chicken flesh that is on the chopping board and knife being used. Be sure to wash the bench under the chopping board and the steel that has been used to keep the knife sharp and all kitchen cloths used in the process. Minimise the possibility of bacterial contamination through good practices. 22

29 Element 1: Identify and collect food items required for preparations 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Information regarding the following needs to be included in the report. The report is a plan of work that will be undertaken to produce 6 recipes of the student s choice in agreement with their Trainer. 1.1 Range of ingredients required for the selected recipes: Students will need to do separate dishes that will cover all food stuffs Meat, Poultry Seafood Dairy goods Collect and store all required ingredients: Student need to plan how they are going to collect and how they are going to store the required food Define what food handling techniques that will be employed in handling of the foodstuffs: List what precautions they follow to ensure minimal risk to consumers. 23

30 Element 1: Identify and collect food items required for preparations Summary Identify and collect food items required for preparations Identify a range of food items correctly: The range of foods required by different establishments will vary Meats: what is beef, lamb, goat, pork. What is the type of cuts is important as this will determine how the meat needs to be cooked Is the supplier giving you the correct cut? This is only a sample of why students need to be able to identify all different types of food and different variations of those foods. Collect food items as required for standard recipes: Once the dish has been decided then the cook needs to collect all ingredients for that dish before beginning production of the dish The cook also needs to be able to identify an alternative ingredient that will do the same job when a particular ingredient is not available. Measure and assemble food items correctly for standard recipes: Standard recipe are designed so that any dish can be reproduced at any time by any cook. For this to happen it is important that each dish is reproduced accurately Correct measurement is imperative and it needs to ne standardised and understood by all cooks. Maintain food items at correct temperature during preparation: All foods are perishable. Fresh foods are highly perishable and high protein fresh meats and seafood will deteriorate quickly if not kept chilled. Apply correct food handling techniques: All food handlers must comply with Food Safety Requirements of the Local Government Authority of the are of which they are working: Food handlers must present themselves in a clean and healthy state at all times Clothing worn by food handlers must be clean and in good repair on a daily basis Hands must be washed when before going into a food preparation area Hands must be washed every time raw foods are handled and after handling before anything else is touched equipment of other foods Clean food contact surfaces every time food has touched the surface Make sure the surface that food is going to be placed has been cleaned satisfactorily When storing foods care must be taken to ensure that the food is protected from possibility of contamination; it must be securely covered and labelled Food must be rotated on a 'First In- First Out' basis High risk foods need to be kept at a temperature that will slow the growth of bacteria to an acceptable level, below 4 C for no more than seven (7) days. 24

31 Element 2: Prepare eggs and dairy Element 2: Prepare eggs and dairy 2.1 Use eggs and dairy products efficiently to minimise wastage Introduction Dairy Products Dairy is a term used to describe a place where consumers could obtain animal milk for human consumption. Animals from which milk can be obtained are dairy cattle, goats, sheep, buffalo and in some countries camels and horses. Dairy products include: Milk Cream Butter Cheese. Milk can be purchased fresh as a liquid or powdered form with full fat or fat reduced. Other ways milk is sold is in cans: Evaporated: where the milk is reduced and concentrated in flavour Condensed: sugar is added and cooked to thick syrup consistency. These are ideal products to use where refrigeration is not available. Milk is also available in powdered form. Uses of milk Milk can be used as a water replacement in sauces, cake batters and doughs both sweet and savoury: Milk has a higher food value than water Care needs to be taken as milk can burn when being heated. Products where milk can be used: Bechamel Savoury white sauce used as base for many dishes Crème patisserie Sweet sauce or filling used in various ways in patisserie work Crème anglaise base sauce for ice cream Baked egg custard Quiche filling is savoury and sweet filling is the classic sweet dessert like crème caramel found in many countries. 25

32 Element 2: Prepare eggs and dairy Cream: Cream comes from dairy cattle and is available in several fat content levels Pure cream 45% fat Thickened cream 35% fat content Pouring cream 18% fat content. Pure cream 45% fat content can be used naturally to enrich savoury sauces and served as an accompaniment to desserts: Sugar and flavours can be blended into enhance the flavour Pure cream does not whip or aerate as the fat content is too high. Thickened cream 35% fat content is the most used in the kitchen: It can be used natural It can be whipped, flavoured and sweetened Thickened cream has a thickening agent included that allows the cream to hold air as it is whipped. Pouring cream 18% fat can be used to enrich drinks, coffee and chocolate without the addition of too much fat. Imitation cream is available and this product is a vegetable oil based, manufactured product: Cream is used to enrich sauces in savoury dishes Cream is more recognised as a dessert product Cream is a natural product with minimal processing. Cream is derived from cows milk. When the animal is milked and the milk is allowed to stand or rest the cream will naturally rise to the top and float above the milk. This can be skimmed off and utilised for making butter. Butter Butter is derived from cows milk. The natural separation of the cream and milk allows the cream to be harvested from the milk. This cream is utilised as a product by itself can be used or it can be turned into butter. The cream is agitated causing the fat molecules to bond together and as they bond together butter is formed. Butter is processed to contain about 10% water and can have salt added to improve the flavour. Unsalted butter is used in the bakery in patisserie products, buttercreams and short pastry. Butter can be used to cook but if heated too hot it will burn. Butter can be clarified by melting and separating out the excess water and white milk solids. This is called ghee, which is 100% fat. Ghee is an excellent cooking medium, used extensively in Indian cookery. 26

33 Element 2: Prepare eggs and dairy Clarified butter can be added to vegetable oil to raise the flash point of the oil. Flash point is the temperature at which oil will catch alight and burn. This is the danger point in the kitchen as they are hard to extinguish. Water cannot be used to extinguish. Cheese Cheese comes in many forms: Fresh Cooked Aged Soft Hard Powdered Liquids Grated. Fresh cheese has a short life cycle and needs to be chilled. Hard cheeses like Italian Parmesan are cooked then aged in cool environments, at approximately 12ºC with a good airflow. Brine (a salty solution) is used to stop the growth of moulds as the rounds are turned regularly as they age and dry. Good quality parmesan and cheddars can be aged for up to 18 months, hence these are more expensive to purchase, and are more crumbly in texture. Cheese developed as a form of food preservation. Modern production techniques now make this product available all year round and can be purchased in all countries in the world. Eggs Eggs used in the culinary world are predominantly chicken eggs. Eggs are used to: Thicken Bind Glaze Aerate Emulsify Clarify Enrich When heated egg coagulates and holds liquid in a suspension When wet the food items stick together. When cooked, the egg sets and keeps the food together Beaten egg gives a shiny appearance When whipped the egg traps millions of tiny air cells within itself. Air bubbles help to raise other ingredients Yolks can hold together to un-mixable ingredients Whites used to clarify stocks Adds flavour and nutrition 27

34 Element 2: Prepare eggs and dairy Usage of dairy products efficiently to minimise wastage: Purchase in convenient sizes Develop menu items that will utilise any excess product in another dish Open minimal containers at any one time. Profitability in a kitchen can be improved by utilising leftover stock and minimising wastage: Only have one container of cream open before another is opened Purchasing in containers that will be used more efficiently. Cream It is economical to purchase cream in lager unit sizes. For example - five litres purchased = better price per litre. But if cream is required in four (4) different areas and they all get one (1) container each and all is not used within the life cycle of the cream then this becomes inefficient and costly. It is better to purchase in smaller one (1) litre containers and have no wastage than to purchase in larger containers and have excess thrown away. Another option is to purchase both sizes and use larger units where the greater volume is used and keep smaller units where smaller volume is used. Milk Milk can be purchased in various forms. Does it need to be purchased fresh? Many milk based recipes can be produced with powdered milk where storage conditions do not require refrigeration of the milk powder. Eggs Egg yolks are used to make mayonnaise and hollandaise. What is to be done with the egg whites? Develop dishes that will use up the excess egg white. This can be difficult for the average cook but with some research and menu development: Egg can be purchased in powdered form Egg white can be powder, where storage only has to be at room temperature. Modern day preparations can mean that some of these can be avoided as products like Hollandaise Sauce can be purchased prepared in tetra packs. 28

35 Element 2: Prepare eggs and dairy 2.2 Maintain food items at correct temperature during preparation Introduction All fresh dairy products need to be kept chilled in a controlled environment: 4ºC or below, keep in the container or packaging in which it was purchased. Food safety plans require that all dairy products need to be kept chilled to minimise the growth of potentially harmful bacteria. Some product will have longer shelf life than others: Hard cheeses will last longer than fresh cheeses Butter will keep longer than cream Milk has the life recommended by the manufacturer on the label. All dairy products must have a use by or best before stamp on the outside label on the product. Eggs will sit at room temperature for up to a week in cooler climates. Eggs need to be at room temperature when being incorporated into cake batters. Butter needs to be at room temperature when being used in cake batters: 22ºC is ideal temperature for cake batter emulsification. Dairy goods need to be kept at 4ºC for long term storage for the time recommended by the supplier. Strict rotation of FIFO (First In First Out) and efficient purchasing system is the best way to keep loses at a minimum. As all Dairy goods reach their 'use by' dates they all need to be checked before use. 2.3 Apply correct food handling techniques Introduction Food handlers are described as any person that is involved in the growing, manufacturing and processing of food for human consumption. Vegetable growers, goat farmers, fruit growers, fishermen, transport drivers, cooks, kitchen stewards, waiters are all food handlers. All food handlers need to be aware of the requirements and be responsibility for the food safety while the food is in their control. What are the food handling requirements of the local government authority? 29

36 Element 2: Prepare eggs and dairy Safe Food Australia states: A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. p81 All fresh food needs to be held in controlled environment. This can be either in protected packaging at room temperature or chilled. Fruit and vegetables cab be at room temperature while that are still unpeeled and intact. When they have been peeled and cut then they need to be chilled to protect from contamination and possible bacterial growth. Meat, fish and poultry product will always have to be kept chilled until ready for cooking. Dry goods can be stored at room temperature as long as there original packaging is intact and not damaged. Food handlers need to ensure that the clothing that they are will not contaminate the food that they are handling: Clean clothing everyday Clean protective clothing everyday or as needed Shower or bathe daily. Sanitation Dairy goods must be handled with care. Eggs should stay in containers in which they were purchased until required. If damaged they must be used immediately or discarded. Cream and milk must be kept chilled below 4ºC and in original container until they are utilised. As they age they should be checked when close to use by date. If product is has been stored correctly and is not safe to consume before the use by date expires then the manufacturer needs to be contacted. If product is decanted into another container before being served to the customer then these containers need to be changed every time new product is served: NEVER top up milk jug when the customer requests more Never add returned milk to new serve Discard returned milk. You have lost control of this milk Keep serves small. 30

37 Element 2: Prepare eggs and dairy 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Information regarding the following needs to be included in the report. 2.1 What recipes are going to include dairy goods? There needs to broad usage of all dairy goods If the student makes mayonnaise, what is going to be done with the egg whites? 2.2. Define storage conditions of these dairy goods What special food handling skills need to be applied when handling dairy foods? 31

38 Element 2: Prepare eggs and dairy Summary Prepare eggs and dairy Use eggs and dairy products efficiently to minimise wastage: Purchase only what is needed with a small percentage for variations in usage Use eggs as soon as they are broken from the shell: Develop recipes that utilise excess If egg yolks are used in mayonnaise or crème Anglaise then how do you use up the excess egg whites Purchase in units that will use product efficiently. Maintain food items at correct temperature during preparation: Fruit and vegetables can be at room temperature during preparation for as long as is required High risk foods like raw meats poultry and seafood should only be taken out for minimal times during preparation If the food is raw and is going to be processed (cooked) then this must be done within 2 hours If it is only going to be cut or portioned it must only be out of the controlled environment for less than 1 hour Only remove from coolroom what can be processed within 1 hour period. Place food back into coolroom as soon as possible Cooked rice and cooked pasta are also high risk foods. After cooking they need to be cooled to room temperature as quickly as possible and chilled Dairy goods need to be chilled for longer life. Soft cheeses more susceptible to temperature change than hard cheese Eggs can sit at room temperature for 24 hours with minimal harm. Long term storage eggs need to be chilled Cracked or broken eggs needs to be thrown away Eggs must be clean of dirt and chicken faeces before entering the kitchen. Apply correct food handling techniques: Clean hands before handling foods Clean clothing and apron everyday Clean utensils everytime they are used Keep high risk foods in controlled environment, below 4ºC until required. 32

39 Element 3: Prepare dry goods Element 3: Prepare dry goods 3.1 Use dry goods efficiently to minimise wastage Introduction Dry goods are defined as goods that can be stored at room temperature: Uncooked rice Legumes Cereals Dry pasta Flour Sugar Canned goods Uncooked pulses, dried beans and lentils Spices Disposable single use items: Drinking Straws Paper serviettes Take away food containers and lids. These products should be stored in their original packaging in which they were purchased. When opened the contents should be placed into a food grade container that can be sealed securely to prevent pests from contaminating the food before it can be used for production. When packaging is damaged the ingredients need to be decanter into secure containers. If canned goods are received from suppliers damaged then they need to be rejected. If they are damaged while in your care they need to be decanter because the integrity of the seal on the can might have been compromised. Bacteria might then be able to breed and cause an adverse reaction to the consumers. When using goods that have been decanted into storage containers it is important that the containers are clean and dry before being used. 33

40 Element 3: Prepare dry goods Food safe containers are containers that are not chipped or cracked, can be secured with tight fitting lid and it can be washed and dried. When these ingredients are accessed the food handler must use clean utensil to scoop product from storage containers. Before handling these foodstuffs the handler must ensure that their hands and clothing are clean and not like to contaminate the food they are using. Legumes Legumes are known as a class of vegetable that includes beans, peas and lentils. They are among the most versatile and nutritious foods available and are commonly used in menus around the world. Benefits of legumes Legumes are a popular ingredient for a number of reasons including: Low in fat No cholesterol High in folate, potassium, iron and magnesium Contain beneficial fats and soluble and insoluble fiber A good source of protein A healthy substitute for meat, which has more fat and cholesterol. Type of legumes There are many types of legumes that can be used with different regions selecting those suited to availability and cuisine. Following are common legumes used in kitchen environments. Adzuki beans Black beans Black eyed peas Chickpeas Broad beans Lentils Lima beans Red kidney beans Soybeans 34

41 Element 3: Prepare dry goods Preparing legumes Most beans require soaking in room-temperature water, a step that rehydrates them for more even cooking. Types of soaking: Slow soak Hot soak Quick soak Cooking tips Gas-free soak. After soaking, rinse beans and add to a stockpot Cover the beans with three times their volume of water Add herbs or spices as desired Bring to a boil Then reduce the heat and simmer gently, uncovered, stirring occasionally, until tender The cooking time depends on the type of bean, but start checking after 45 minutes Add more water if the beans become uncovered To freeze cooked beans for later use, immerse them in cold water until cool, then drain well and freeze. 35

42 Element 3: Prepare dry goods Cereals Definition A cereal is a grass, cultivated for the edible components of their grain. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop and they are therefore staple crops. In some developing nations, cereals constitute a majority of daily sustenance. Benefits of cereals In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. Types of cereals There are a wide selection of cereals, however those commonly used in kitchen environments include: Maize corn Rice various types Wheat - cookies, pretzels, donuts, cereals, waffles, crackers, pizza, bread, dough, pastries, soups (as tickening agent), powdered gravy, bread crumbs for deep fried items Barley beer, stocks, soups, stews, fructan Oats oatmeal Rye breads Buckwheat- pancakes Quinoa salads As can be seen above, cereal grains are found in a variety of menu items, in different forms. 36

43 Element 3: Prepare dry goods 3.2 Maintain food items at correct temperature during preparation Introduction Temperature control Dry goods can be stored at room temperature. This temperature is defined as and average temperature of 21ºC. In warmer and more humid climates other standards might need to be applied. The warmer the climate the easier it is for the bacteria to breed and pests like moths and weevils to thrive. Care must be taken to minimise pest infestation of food stuffs. A good practice is to totally remove all stock every 3 months and replace it. Losses here can be minimised by reducing levels at the point of replacement. Only purchase what is required for the menu. When a product is removed from the menu any excess stock left can be used for staff meals. When dry goods have been cooked they need to be treated like any high risk food. Cool as quickly as possible then cover and label then place into controlled storage environment. Store at 4ºC or below for minimal time. 3 4 days. This applies to cooked rice and pasta. These commodities are cheap to purchase and can be cooked on daily basis. When excess cannot be avoided then this product should be used before newly cooked product. 37

44 Element 3: Prepare dry goods 3.3 Apply correct food handling techniques Introduction All food handlers need to be aware of the requirements and be responsibility for the food safety while the food is in their control. What are the food handling requirements of the local government authority? Safe Food Australia states A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way that is likely to compromise the safety and suitability of food. p81. Dry goods need to be kept dry. Dry goods storage area needs to be cleaned on a daily basis. When spillages occur they need to be cleaned immediately. All opened packages need to be placed into a sealable container. All decanter products need to have labels attached. All products use by dates need to be visible. Food handlers need to ensure that the clothing that they are will not contaminate the food that they are handling: Clean clothing everyday Clean protective clothing everyday or as needed Shower or bathe daily. When handling dry goods it is easy to become complacent and think that it does not matter as much. Diligence throughout the process of handling food safely needs to be applied. 38

45 Element 3: Prepare dry goods 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Information regarding the following needs to be included in the report. 3.1 What recipes are going to include dry goods: There needs to broad usage of all dry goods Define storage conditions of these dry goods What special food handling skills need to be applied when handling dry goods? 39

46 Element 3: Prepare dry goods Summary Prepare dry goods Use dry goods efficiently to minimise wastage: Purchase only what can be used within the purchasing cycle Only open one packet at any one time When rice and pasta have been cooked they need to be held in a controlled environment. Either above 60ºC or below 5ºC As they have had water added then they become high risk ingredients. Maintain food items at correct temperature during preparation: Keep storage area cool and dry (21ºC) Allow no sunlight to enter room as this raises the temperature When moisture is added to dry ingredients the product must come under temperature control Dry goods are not high risk foods if kept dry and secure. Apply correct food handling techniques: Clean and dry equipment before handling dry goods Keep dry goods in secure containers Reject broken bags or dented tins and cans Clean hands before handling dry goods. 40

47 Element 4: Prepare fruit and vegetables Element 4: Prepare fruit and vegetables 4.1 Clean fruit and vegetable items correctly Introduction When vegetables have been purchased from reputable suppliers the enterprise can be assured that the food received will be safe. The above comment is a recipe for trouble: Reputable supplier? Safe food? Do not assume that will always be safe. Constant checking is the only way of minimising the possibility of reducing the risk of causing adverse reaction to the food you are serving your customers: Yes, you have a good supplier Yes, they work to a high standard. Care still needs to be taken to ensure that all vegetables and fruits are clean and safe to consume. Vegetables All vegetables need to be clean of dirt or soil, if not then they need to be washed before being peeled. When washed and peeled the vegetables need to be securely stored in controlled environment. All equipment used in the processing procedure need to be clean and safe to use. Leafy vegetables Leafy vegetables need to be washed and dried before being secured in a controlled environment. Drying can be achieved by spinning in perforated container and allowing the centrifugal force to remove excess water. Fruits All fruits need to be checked and cleaned before peeling. Equipment used must be cleaned a dry before using to clean and chop fruits. 41

48 Element 4: Prepare fruit and vegetables 4.2 Prepare fruit and vegetable items using standard techniques Introduction Peeling and cutting fruits and vegetables These can be cut to any shape, size desired by the enterprise. Care needs to be taken that waste is minimised. When cutting by hand care must be taken to ensure all equipment is clean. Containers used to store prepared fruit and vegetables need to be clean and dry and in good condition. Any machines used to cut, slice and dice fruits and vegetables need to clean before use. Care must be taken when assembling machines. All employees must be trained to operate machines before being allowed to operate machinery by themselves. When machines are finished with it is the responsibility of the operator to clean dry and re assemble the machine. This ensures that parts are not lost and the machine can be operated again. Machinery is expensive to purchase but they are efficient to operate and can save labour cost and time. If parts are lost then these become expensive junk if not cared for professionally. 4.3 Use fruit and vegetable efficiently to minimise wastage Introduction When cutting and slicing vegetables efficiencies can be obtained if offcuts are saved and to be used in other dishes. Vegetables: Stocks Soups Casseroles. Aging vegetables can be cooked and the water or broth can be used as vegetable stock. These stocks can be bases for soups and other wet dishes. This is not an area to use rotting vegetables that have gone past their use by date or time. 42

49 Element 4: Prepare fruit and vegetables Fruits Excess fruits can be used to make fruit coulis These can be frozen in convenient sizes that can be used in peak times. When excess fruits have been frozen they can also be used to be incorporated into pies and used in flavouring creams for use in ice creams and mousses. Precision Vegetable Cuts Having everything cut to the size means the product will cook more evenly and at the same time. It is more pleasing to the eye to have consistent sizes. These include: Julienne: Strips (2mm x 2mm x 40mm) Brunoise: Small cube (2mm cube) Paysanne: Thinly sliced shapes either triangular, square or round (15mm diameter) Macedoine: Dice/cube (8mm cube) Jardinière: Small batons (4mm x4 mm x 20mm) Turned: Barrel shape (approx. 5mm x 2.5mm) this can vary 43

50 Element 4: Prepare fruit and vegetables 4.4 Maintain food items at correct temperature during preparation Introduction Fruit and vegetables are not high risk foods when they are still intact with natural skins attached and uncut. They can be chilled to extend their lifespan. As with all food processing the temperature needs to be contained when the food has been cut. Fruit and vegetables are able to sit in rooms at ambient temperature while they are still intact. Once they are cut they must be chilled and held in controlled environment until required. To keep chilled food safe, minimal amounts are taken out of controlled environment at any one time. Only remove what can be processed in a specific time period. Raw vegetables and fruit are not confined by the 2/4 hour rule. 4.5 Apply correct food handling techniques Introduction All food handlers are responsible to minimise the possibility of food becoming contaminated while being processed. Wash hands when: Changing of jobs After handling boxes that fruit and vegetables come to the kitchen Before handling cut fruit and vegetables After handling any cut and raw foods Keep high risk foods separated Do not mix raw and cooked foods. Handling fruit and vegetables Before any processing is done on any fruit and vegetables food handlers must ensure that the product is clean. Free of any soil, foreign objects and pests. Care needs to be taken when cutting all fruit and vegetables that any equipment used is clean and free of foreign matter. Raw fruit and vegetables are not high risk foods, cut or uncut. 44

51 Element 4: Prepare fruit and vegetables When cut it is a requirement that precautions are taken to reduce possibility of fruit and vegetables becoming contaminated with foreign objects and pest infestation: Place into a clean container and cover to protect Chilling will help to extend life and slow any fermentation that will begin when sugars are exposed to the air after cutting. Food handlers need to ensure that the clothing that they are will not contaminate the food that they are handling: Clean clothing everyday Clean protective clothing everyday or as needed Shower or bathe daily. 45

52 Element 4: Prepare fruit and vegetables 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Continuing the workplan required. 4.1 How the fruit and vegetables are going to be prepared to meet criteria of the recipes What cuts will be employed to get the required look to fruit and vegetables. What is going to be: Brunoise Julienne Grated Segmented Diced How off cuts will be implemented to minimise waste Temperature requirements for fruit and vegetables: Some can be stored out of coolroom before All have to be chilled when cut. 4.5 What special food handling skills need to be applied when handling fruit and vegetables? 46

53 Element 4: Prepare fruit and vegetables Summary Prepare fruit and vegetables Clean fruit and vegetable items correctly: All fruit and vegetables must be washed free of dirt and foreign matter before entering the kitchen Wash in clean cold water Leafy vegetables should be freed of excess water before being stored in coolroom. Prepare fruit and vegetable items using standard techniques: When cut fruit and vegetables need to be kept in secure environment Placed onto clean trays and wrapped to prevent pests and foreign matter from infesting them Fruits need to be cut as close to service time as possible. Use fruit and vegetable efficiently to minimise wastage: Prepare only what is required for service period Train staff to cut correctly. Maintain food items at correct temperature during preparation: Fruit and vegetables are not high risk foods but care needs to be taken when they have been cut to maintain integrity and cleanliness of the product. Apply correct food handling techniques: Clean fruit and vegetables before cutting Clean hands before cutting fruit and vegetables Clean equipment before placing cut fruit and vegetables onto trays and platters. 47

54 Element 4: Prepare fruit and vegetables 48

55 Element 5: Prepare meat, poultry and seafood Element 5: Prepare meat, poultry and seafood 5.1 Clean meat, poultry and seafood items correctly Cleaning of meat Meat like beef, pork, goat will come into the kitchen either by the side or pre-cut into portions. If the meat is already cut into portions then the cleaning is confined to trimming of excess fat and cleaning of bone called frenching. Chicken breast might need excess fat removed and fine pieces of cartilage removed. Commercial meat processors and butchers wholesalers work can be not as neat as the presentation that is applied to domestic market. Cooks may need to trim sinew, excess fat and still attached cartilage that may still be attached. Diced meat may need to be cut into smaller sizes. Cutlets may need to have the bones scrapped of excess meat so when they are cooked the bone is clean. This is called frenching the bone. Poultry Poultry will need to be checked for excess fat and cartilage that might still attached. Feathers that are still attached to the outside skin need to be removed before cooking. Seafood Seafood include fish, crustacean and shellfish. It will also include fresh water fish and shellfish. Fish will need to be scaled and the gut will need to be eviscerated then the flesh needs to be washed cleaned removing all dirt and blood matter. 49

56 Element 5: Prepare meat, poultry and seafood 5.2 Prepare meat, poultry and game items using standard techniques Introduction Preparation techniques for meat poultry and game all include the trimming of each cut to remove unwanted fat and sinew. When product is purchased it will need to be divided or broken down to the required cuts on the menu. Poultry cuts Whole Leg Wing Halves Drumstick Spare ribs Fillet Thigh Drumettes Buffet Breast Livers Chicken feet. Beef cuts Beef cuts are derived from either the hindquarter or the forequarter: Secondary Cuts Restaurant Cuts 1 Shin Osso bucco - diced 2 Topside (silverside and girello behind) Escalloped pieces mince diced whole roast 3 Round (knuckle) Whole roast diced 4 Rump Rump Steak main eye muscle roast 5 Tenderloin (fillet) Eye fillet tournedos medallions strips - tartare minute steak chateaubriand 6 Sirloin/strip loin Sirloin Steak t-bone porterhouse whole roast 7 Rib eye Scotch fillet cutlets rolled standing rib/rack, Rib eye steak Game meats whether furred or feathered will be cut as the regular beef or poultry. Game meats tend to be richer in flavour and can be tougher meat to eat. Farmed animals have more tender meats due to lifestyles and breeding programs. Standard techniques include: Slicing; boning; trimming; mincing. 50

57 Element 5: Prepare meat, poultry and seafood 5.3 Use meat, poultry and seafood efficiently to minimise wastage Introduction Portioning of product needs to be carried out in a planned process. Staff need to be aware of requirements of the menu and need to have the skills to perform those tasks. Off cuts can be used in other dishes like stocks. Large portions that are not cut correctly can be further processed into other forms and utilised in special dishes. Steaks that are cut to size but are short in weight; 200g steaks that have been cut at 160 gm and cannot be used for that menu item. Laws state that if the steak is advertised at: The steak must be 200 gm before the piece of meat cooked. If the steak is cut to the wrong size then it can be utilised as150 gm as special of the day. Meat off-cuts can be minced or diced and utilised in other dishes. A good chef will have a variety of dishes that can utilise all portions. The same principles apply to all flesh used in the kitchens. While these cuts are being produced it is important that the temperature and time ratios need to be applied. Do not allow high risk foods to be in the danger zone for extended periods of time. Raw meats should only be out of refrigerated storage for no more than 30 minutes unless they are going to be processed (cooked). Fish portions Fish can be purchased whole, cooked and presented whole. They just all need to be the same size unless sold by weight. Fish may need to be portioned, cut into cutlets or steaks. Sizes need to be consistent on the plate so what happens to the off cuts. 51

58 Element 5: Prepare meat, poultry and seafood 5.4 Maintain food items at correct temperature during preparation Introduction Do not allow high risk foods to be in the danger zone 5ºC 60ºC for extended periods of time. Raw meats should only be out of refrigerated storage for no more than 30 minutes unless they are going to be processed (cooked). Temperature is a critical factor in food safety from several viewpoints. It is important to remember: The vital relationship between time and temperature you must keep high risk food out of the Temperature Danger Zone for as long as possible To monitor temperature of high risk food on delivery into the premises, during production, during storage, during transportation and during display. These notes look at the temperatures, and other related aspects, required to ensure safe food. Temperature Danger Zone The Temperature Danger Zone is the temperature range in which bacteria multiply most rapidly. The range is 5ºC 60ºC. Every effort must be made to keep potentially hazardous food out of this temperature range. Where food has to be in this range (such as when it is being prepared), the amount of time that food spends in this zone must be minimised. It is important to note that all time food spends in the Temperature Danger Zone is cumulative. If a piece of meat is left out on the bench for 1 hour, refrigerated and then brought back out into the kitchen, the time it then spends in the Temperature Danger Zone is added to the previous time the clock (and the bacteria count) does not get reset to zero when the food was put in the fridge again. The 2/4 Rule Even thought this rule has been presented before, it warrants another mention given the focus of this Section. The 2/4 rule states High risk foods that have been in the Temperature Danger Zone for 4 hours (or more) must be thrown out. 52

59 Element 5: Prepare meat, poultry and seafood High risk foods that have been in the Temperature Danger Zone for 2 hours can be refrigerated and then returned to the Temperature Danger Zone for another 2 hours, maximum. When high risk food has been in the Temperature Danger Zone for 2 hours it must be cooked or eaten within the next 2 hours or thrown out. There are no exceptions to this rule. Using the thermometer All food premises must have an independent thermometer to check the temperature of food (on delivery, during processing, while on display), and food equipment (such as fridges, cool rooms, freezers, bain-maries, pie warmers). Most premises use a probe thermometer which can be inserted into food. The use of infra-red thermometers is not recommended as they will only give surface temperature readings which are not accurate enough for food safety purposes. This thermometer must be: Readily available for food handling staff to use as required Checked/calibrated very six months (minimum) to ensure it is giving an accurate reading. Instructions on how to do a hot and cold calibration to check the accuracy of the thermometer are included in the instructions that accompany the thermometer Thermometers must be accurate to +/- 1ºC or they must be repaired or replaced Cleaned and sanitised between uses when it is being used to check the temperature of food the use of a sanitising wipe is common Placed into the food for 10 seconds in order to get an accurate reading you must give the thermometer time to provide you with a reading Insert the probe between frozen products in order to get a frozen food reading you don t need to stick the probe into the frozen food Used according to manufacturer s instructions read the leaflet! Allowed to reach room temperature when being alternated between use on hot and cold food or vice versa never go directly from cold to hot food or vice versa Treated with care do not knock, drop or damage it: if it is knocked, dropped or damaged, it should be immediately checked for accuracy. 53

60 Element 5: Prepare meat, poultry and seafood Calibrating the thermometer As a fundamental rule follow the manufacturer s instructions for calibrating your workplace food thermometer. This said, the following generally applies to probe thermometers. Cold Calibration The following procedure must be applied at least every six months (you can do it more regularly) for the ice point calibration of thermometers: Put ice and pre-cooled water (about half-and-half) into a container and allow to stand for about five minutes Insert the probe of the thermometer into the ice-water mixture and allow to stand for two minutes Record temperature reading it should be 0ºC on Equipment Calibration Log, Independent Thermometer Calibration Record (or similar) Replace, repair or get recalibrated if temperature reading is ±1ºC or more. Hot Calibration The procedure is: Boil water and place thermometer probe into the boiling water Allow to stand for two minutes Record temperature reading should be 100ºC on Equipment Calibration Log, Independent Thermometer Calibration Record (or similar) Replace, repair or get recalibrated if temperature reading is ±1ºC or more. The EHO s thermometer When an Environmental health Officer visits your premises, they will always carry a recently and accurately calibrated thermometer. It is a good idea to ask them if you can compare your to theirs. Put both thermometers in, say, a cool room and compare the readings. What are the storage temperatures? The basics are to keep hot food hot, and keep cold food cold This means: Cool rooms and refrigeration units must keep food at or below 4ºC many operate lower than this, around the 2ºC mark Freezers must operate so as to keep the food hard frozen There is no set temperatures under the Code for the operation of freezers but the use of the range of minus15ºc to minus 18ºC is recommended Hot food (in Bain Maries or pie warmers) must be stored at or above 60ºC. 54

61 Element 5: Prepare meat, poultry and seafood Meat Seafood and Poultry Raw: These are high risk foods The 2 hour/4 hour rule applies. Processing: Processing is a term that covers cleaning and cutting foods into portions Cooking of foods Cutting cooked foods to be used in buffet. When raw food is cooked the counting of the 2 4hour rule starts again. So, while the raw foods are being prepared for cooking it is important to keep food as cold as possible until it is cooked. When cooked the 2hour/4 hour rules starts again and it is important that when the food falls below the 60ºC temperature, that the food is chilled to room temperature as quickly as possible then placed into refrigerated storage and chilled to 4ºC or below. When is the food going to be consumed? If the food is to be chilled and then rethermalised or reheated then there is a greater chance for bacteria to grow to an unacceptable level. This is due to the fact that it moves through the danger zone 3 times. The more times it moves through the danger zone the greater the risk. When processing large amounts of high risk foods it is good practice to process in small batches. Only remove food that can be processed within one hour. Place food back into controlled temperature environment and continue with processing the remainder of the food. 5.5 Apply correct food handling techniques Introduction All food handlers are responsible to minimise the possibility of food becoming contaminated while being processed. Wash hands when: Changing of jobs After handling boxes that fruit and vegetables come to the kitchen Before handling cut fruit and vegetables After handling any cut and raw foods 55

62 Element 5: Prepare meat, poultry and seafood Keep high risk foods separated Do not mix raw and cooked foods. Food handlers need to ensure that the clothing that they are will not contaminate the food that they are handling: Clean clothing everyday Clean protective clothing everyday or as needed Shower or bathe daily. When cutting meat products always use clean trays for the 'new cut' of meat. Never put meat back into 'old' container. This will reduce the possibility of cross contamination: Wash knives every one hour when working with raw meat products Wash and dry chopping boards every one hour when working with raw meat products Replace chopping board every hour. All the above are methods of reducing the possibility of reducing bacterial growth and cross contamination when working with ant raw meat from beef, poultry or seafood. 56

63 Element 5: Prepare meat, poultry and seafood 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Information regarding the following needs to be included in the report. The workplan needs to include the following information. 5.1 What cleaning might have to be done to achieve required results for cooking of all meats, poultry and seafood items that have been used in your recipes? 5.2. How meat, poultry and seafood items are going to be prepared? 5.3. What is going to be done with off cuts to minimise wastage? 5.4. What temperature controls that need to be put into place to control bacterial growth? 5.5 What special food handling techniques need to be employed to meet food handling standards that apply to the establishment? 57

64 Element 5: Prepare meat, poultry and seafood Summary Prepare meat, poultry and seafood Clean meat, poultry and seafood items correctly: Remove all outside, no edible matter from the meat before cutting Feathers, fur, feet Wash away excess blood from flesh Do not mix meats together Separate beef from chicken, pork from fish Sotre in separate containers Clean equipment before and after cleaning meat and seafood every one hour. Prepare meat, poultry and game items using standard techniques: Train staff to ensure all food is cut the same Cut all meats to required menu size. Use meat, poultry and seafood efficiently to minimise wastage: Utilise all parts of the meat or flesh in other menu dishes Cut to correct size Have alternative use for all off-cuts. Maintain food items at correct temperature during preparation: Meat, poultry and seafood are ALL high risk products Keep chilled for minimal times Meats and poultry at 2ºC for 2 3 days Seafood at 0ºC-1ºC 1 2 days. Apply correct food handling techniques: Clean all equipment and benches before and after processing raw and cooked product Separate cooked and raw product onto separate trays Wash hands after handling product everytime. 58

65 Element 6: Assemble and use equipment Element 6: Assemble and use equipment 6.1 Select appropriate equipment Introduction Commercial kitchens are a dangerous place to work. This may sound like a simple statement and people will think how can this be true? Commercial equipment for preparation of foods are very good to use and make the job easier to complete. If the equipment is not used properly then problems occur. First there is a need to know what each machine is capable of doing and is it the correct piece of equipment to use. Each recipe will have the required ingredients and the method of processing. They do not always have proper instructions on what equipment is required. Activity Here is a list of kitchen equipment: Do you know how to use them? Do you know the correct process to disassemble: Clean Reassemble. Small equipment Knife Pallet knife Vegetable peeler Sharpening stone Boning knife Zester Colander Grater Mandolin Mark boxes (X) if you know how to use or operate correctly Large equipment Food processor Electric slicer Blast Chiller Char grill Combi oven Steamer Salamander Deep fryer Bratpan 59

66 Element 6: Assemble and use equipment For cooks and chefs, trade tools, equipment and utensils are just as important as recipes. Every art or profession requires the operator to be proficient in the proper use and care of appropriate tools and utensils. Success in the kitchen also depends on a thorough knowledge of the equipment. Technology continues to develop more and more specialised and technically advanced tools and equipment which require a degree of training: other items (such as hand tools) do not require much explanation and their use is fairly self-explanatory but do require you to develop good manual skills. Your tools are your servants They allow you to work comfortably and competently. You need to be able to choose the correct tools or pieces of equipment for a specific task. Because they are used constantly throughout the day, and because they are expensive, your tools and equipment must be cared for and maintained so that they will do what you want them to do. Cooking methods and equipment required In general terms, cooking may be seen as the application of heat to food. There are numerous ways this heat can be applied, and a diverse range of equipment with which to apply it. There is no doubt that many cooking processes are similar very much variations on a theme in many cases, and yet genuinely different within their similarity: the subtle differences have been devised to cater for specific reasons which will be explained below. Naturally, the recipe being used will traditionally dictate the cooking method to be used, with commonly used options including: Boiling Poaching Braising Stewing Steaming Deep frying Baking Roasting Grilling Shallow frying Microwaving. Please note that further, more detailed information regarding each of these methods of cookery is presented the unit Apply Basic Techniques of Commercial Cookery. 60

67 Element 6: Assemble and use equipment Boiling Food is completely immersed in liquid and cooked at boiling point (100ºC). Utensils and equipment boiling Typical equipment used for boiling and simmering includes the stove, the stock pot, electric stock pots, spiders, balers, ladles, chinois and filters. A large stock pot should have a tap at the base or a mechanical tilt to enable easy removal of large amounts of stock. Care should always be taken when straining hot stocks or boiled foods always stand behind a stock pot and pour away from the body, never towards the body. Poaching Food is completely submerged in liquid just below boiling point. There should be no visible movement of the liquid. Utensils and equipment poaching Utensils and equipment for poaching include sauteuses, fish kettles, baskets, cranked spatulas, spoons and ladles. All equipment must be spotlessly clean to avoid discolouring the food. They should also be able to retain heat adequately and regain heat effectively. Poaching utensils and equipment should not be made of materials that react with acid, because the poaching liquid may be acidic. Braising Food is half-covered with an appropriate liquid and cooked slowly in a tightly lidded container. The food is usually left in large pieces which are carved before serving: the cooking liquid for the meat is often used in an accompanying sauce; however, the liquid in which vegetables are braised is not used to make a sauce, as it is too strongly flavoured. Braising can be done in an oven or on the top of the stove. Utensils and equipment braising A braising pan is called a braisière they can be made from all types of metal, the most popular being enamelled cast iron. The thickness of the pans allows them to hold heat and distribute it evenly. Lids should be heavy and tight-fitting. The size of the pan is important, too. There should be a correct proportion between the amount of food and the size of the pan: in other words, the pan should not be too big or too small. Other equipment used for braising includes a sauté pan to seal the meat, ladles and chinois. Note that care must be taken when removing braising pans from the oven because they are very hot, and they can be quite heavy. If dropped, the enamel cast iron will break. Always use thick, dry oven gloves or cloths when lifting pots in and out of the oven, and when removing lids. 61

68 Element 6: Assemble and use equipment Stewing Food is completely covered with liquid while it is cooking. The long cooking process gives a concentrated flavour to the food and the sauce which are served together as a complete dish. Utensils and equipment stewing The term for a stewing pan is a casserole. They can be made from a variety of metals but are commonly made from enamelled cast iron. Other types of utensils and equipment used in the production of stews include a brat pan and spiders. Take care when handling any large containers of hot food. Do not push or pull the pan suddenly or the contents may splash out. Two-handled pans may need two people to move them safely. Steaming Food is cooked by steam, either at atmospheric or high pressure. In steaming, a smaller amount of liquid is used than in boiling. The food to be steamed is suspended above the liquid which creates the steam. The steam should be contained within the cooking vessel. Steaming is a very nutritional method of cookery as no fats or oils are used and the natural tastes of the foods are preserved. Utensils and equipment steaming Convection steamers are atmospheric, fan-forced steamers: they distribute the steam evenly and have a faster cooking time. Equipment for atmospheric steaming includes Chinese bamboo and metal steamers, saucepans with steaming baskets and lids, and fixed steaming cabinets. High pressure units are designed to be completely sealed. The units will not operate efficiently until the doors are firmly shut. Often there will be a valve which drops the pressure before the door can be opened. You are more than likely to find pressure steamers and pressure cookers in your workplace. Combi steamers are ovens which can roast and steam food. The amount of steam and the temperature of the steam can be controlled and adjusted. Perforated trays are used for steaming because they allow the steam to surround the food and cook it evenly. Steamers should be preheated so the food starts cooking immediately. Deep frying Food is cooked by total immersion in hot fat or oil. This method is best suited to foods which can be cooked quickly. Most foods need to be coated before deep frying to seal in the juices. 62

69 Element 6: Assemble and use equipment Utensils and equipment deep frying There are gas and electric deep fat fryers. When buying deep fat fryers, there are some important points to consider: Accurate thermostatic controls Ability to recover temperature quickly Ease of draining Capacity of the unit Available filtering equipment and ease of use. Modern equipment has a design feature called a cool zone or cold zone. This is a space below the heat source at the bottom of the fat well. Debris in the fat will sink into this space and thus will not accumulate over the heat source which may cause adverse impact on the cooking fat. Small equipment for deep fat frying includes spiders, racks, baskets, trays, buckets, filtering equipment (including paper filters and chinois). Baking Food is subjected to the action of dry heat in an oven. This dry heat is modified by steam produced by the water content of the food being baked. Utensils and equipment baking Baking utensils are numerous and include baking trays, water baths, cooling racks, rolling pins, drum sieves, mixing bowls, moulds, pastry brush, pastry dockers, cake rings and pastry cutters. Mechanical equipment used in baking includes electric mixers, bread roll machines and dough breakers. Large equipment includes ovens and proving cabinets. Ovens must have accurate thermostatic controls, because success with baking depends on accurate temperature control and an even temperature throughout. Fan forced convection ovens push hot air around the oven and can save up to 30% of cooking time. Some have steam injection systems that can be used when moist heat is needed. Roasting and spit roasting Food is cooked in an oven or while rotating on a spit. Utensils and equipment roasting For roasting, you will need items such as a meat thermometer, roasting pans and racks, ladles, spoons and meat forks, carving knives and boards. Some establishments also use a carving trolley. Choose roasting pans that have low sides so that moisture vapour does not collect around the roast. The pans must be large enough to hold the meat, but if they are too large, the drippings will spread out too thinly and burn. 63

70 Element 6: Assemble and use equipment Grilling Food is cooked by radiated heat directed from above or below: in some cases the heat can come from both directions at once. The source of heat can be charcoal, coke, gas or electricity. Utensils and equipment grilling There is a range of grilling equipment available including: Char griller gas-fired, with hot rock and grill bars Grill plates gas or electric, flat or corrugated, side grill plate Charcoal grill charcoal under grill bars Infra-red or contact grill double-sided electric grill with top and bottom elements, plates flat or corrugated Salamander overhead grill, gas or electric portable corrugated grills placed on gas rings Barbecue kettles grill bars, fired with charcoal or gas. Shallow frying Food is cooked in a small amount of fat in a pan or wok. This principle also includes pan frying, sautéing and stir frying. Utensils and equipment shallow frying The surface used for frying can be the base of a pan, or a solid cooking surface. Most pans used for shallow frying have low sides. The base of the pan must be heavy to ensure even cooking. If the food has to be tossed during cooking, it is useful if the sides curve inwards slightly: A wok is used for stir frying. It is bowl-shaped so that the food can be stirred briskly without spilling A sauteuse has a rounded base and sloping sides, which makes it good for sautéing A sautoir has shallower sides and a thicker base The omelette pan is heavy and has rounded corners The crêpe pan is specially shaped for cooking crêpes The fish pan is oval-shaped to accommodate the shape of the fish. Flambé pans are usually tin-lined copper pans because copper gives instant heat. Because flambé is often done at the table, these pans are more attractive for this use. Flambé comes from the French word flamber which means to flame. A spirit such as brandy is poured over the food and set alight. The alcohol is burned off and the flavour of the food is enhanced. Black iron and cast iron fry pans are not the best for sautéing if the sediments are going to be deglazed because acids from the wine or stock will affect the metal, and the pan will need to be seasoned before it can be used again. In addition, sauce will pick up a metallic flavour and any particles of caramelised or carbonised foods. 64

71 Element 6: Assemble and use equipment Microwaving Food is cooked by the energy transferred from electromagnetic radiation. Microwave ovens can be used for cooking raw food, reheating cooked food and for defrosting frozen food. Utensils and equipment microwaving Microwaves react differently to different materials. Some materials reflect microwaves and others allow them to pass through. Metals reflect microwaves, which is why metal cooking containers should never be used. If they are used, there can be a sparking effect which can lead to damage of the oven s metal walls. Any metal that comes into contact with the walls can cause arcing. Microwaves pass through china and glass without losing any of their energy. Containers made of china, ceramic (not containing aluminium oxide), porcelain or glass are suitable, but those which have a metallic edge or decoration (such as a gold rim) should not be used. Porcelain is very suitable because it contains practically no water molecules. The porcelain will not be heated by microwaves, but only by the heat of the food it holds. Paper and cardboard are as good as china and glass allowing microwaves to pass through. The disadvantage of using them is that they absorb fat, which may lead to the absorption of undesirable elements (such as dyes and other chemicals) from the paper or cardboard. Plasticised cardboard can only be used if the plastic coating can withstand temperatures of over 100ºC, otherwise they will melt and mix with the food. Knives The knife is the cook s basic tool. The shape of the blade varies according to the task. A thin-bladed knife is best for carving. Knives with thick blades are stiffer and more suited to chopping. Modern knives are usually made of stainless steel or high carbon stainless steel. Small equipment This section will look at the various types of equipment that are commonly used: their appearance, features and handling points. Chef s knife The chef s knife is the one you will use most often because it is best suited to chopping, slicing and dicing. The blade of the chef s knife is between 20 and 25 cm long. The handle is offset to allow for knuckle clearance. The blade is wide at the heel and tapers to a point. Boning knife The boning knife is thin with a pointed blade, and is about 12 cm long. It is, as the name implies, used for boning raw meat and poultry. 65

72 Element 6: Assemble and use equipment Paring knife The paring knife is small with a pointed blade about 7 cm long. It is the knife for just about every small job in the kitchen such as peeling, cutting, turning (that is, for making barrel [or turned ] potatoes, carrots, turnips, swedes) and artistic work such as making decorative garnishes (flowers, fans, baskets, etc). Turning knife The turning knife is small, with a pointed and curved blade which is about 5 cm long. Because the blade is curved, it should not be used to cut items on a flat surface. It is ideal for turning vegetables. Palette knives Also known as spatulas, these are used to lift, mix, spread and scrape soft mixtures. They are also used to flip and lift flat food items such as pancakes. The blade is thin and flexible with a rounded end. Peelers Peelers are used to peel fruits and vegetables. The blade of the peeler may be slotted, and it may have either a fixed or swivelling blade. Parisienne scoop The parisienne scoop has a small, cup-shaped, hemispherical blade. It cuts balls out of fruits, vegetables and butter. It is sometimes called a melon baller/scoop or a ball cutter. Steel A steel is used to maintain the cutting edge of a knife. A steel is an essential part of your knife kit. When buying a steel ensure you get one that is harder than the knives you will have to sharpen. A stone can also be used to sharpen knives. Cutting board Also known as a chopping board - you should always cut or chop food on a cutting board: wooden or nylon boards are the most popular. Never cut on an unyielding surface such as ceramic, stone or metal as it will damage the knife blade. Toolboxes, wraps and cases These are all options for cooks to hold their own set of knives. Where knives are kept in a toolbox, all the blades should be covered to protect them from dulling and damage. 66

73 Element 6: Assemble and use equipment Classifying equipment The selection of the right equipment for the job, and the knowledge of how to use it, allows your work in the kitchen to proceed smoothly, comfortably, efficiently and most importantly safely. It does not pay to purchase the cheapest utensils, knives or equipment available: the best quality will last longer if it is looked after correctly. Because there is such a large range of equipment, etc available it is useful to group them into three categories: utensils, mechanical equipment and large (fixed) equipment. Utensils Utensils are small hand-operated pieces of equipment. A selection of these includes: Mouli Ladle Chinois Whisk Ricer. Mechanical equipment Mechanical equipment can be large or small and is electrically operated. This group includes: Mixers Slicers Food processors. Large equipment These are large pieces of equipment built-in to place in the kitchen. They can be electrically or gas operated and include items such as: Stoves Salamanders Steamers Bain-maries Deep fryers Brat pans. 67

74 Element 6: Assemble and use equipment 6.2 Use equipment correctly and safely to enterprise and manufacturer s instructions Introduction Commercial kitchen workers need be able to able to use the equipment correctly. To use correctly the user must be able to: Assemble Dismantle Clean Re assemble and make safe to use Return to correct storage place when not in use. Each piece of equipment in the kitchen needs to be treated with respect. When using, cleaning and/or sanitising equipment and utensils in the kitchen, there is a need to do so: According to manufacturer s instructions this highlights the need to: Keep, read and follow any instructions that accompany the delivery of a new piece of equipment: if you can t find the instructions then ring the manufacturer or supplier to get a copy (even a photocopy) Alternatively get them to come and show you how to use the item of equipment in question: get them to provide some on-site training. Many pieces of equipment are obvious in terms of their operating needs but many are not. Would you know how to use a combi oven? How about a potato rumbler? Would you know how to operate a bowl cutter? Without causing damage the instruction/manufacturer s book will provide advice on this but you should also be guided by the advice given from the supplier. It should also be remembered that failing to follow the manufacturer s instructions in relation to the use, cleaning and maintenance of equipment can void warranties or guarantees so there is a financial need, as well as a safety one, to stick to the advice, guidelines and instructions provided by equipment manufacturers/suppliers. It is sound practice to check out any house practices too: the place where you work may have some special ways of using equipment, or may prohibit a certain piece of equipment being used in a particular way. 68

75 Element 6: Assemble and use equipment Suppliers of quality commercial kitchen equipment will supply training and advice on the safe use and operation of their equipment: they want you to get the best out of it, and they want you to buy from them next time you have to make a purchase. The following section is based on information supplied by Hobart Food Equipment. Ask your supplier for a Use and Applications Handbook or similar. This handbook gives technical and other details about equipment (such as for mixer agitators, attachments and accessories ) as well as advice including beaters, whips, dough arms, pastry knives and how to use them. This describes the differences between, for example: a B Flat Beater and a J Wing Beater and Differentiates between: a D Wire Whip a C Wing Whip a CH Wing Whip a K Spiral Whip a Q Spiral Whip (to mention a few). Additional information about formulas and methods, mixer capacities, recipes and operational tips are also covered The attachments etc are also listed, and these may include: Shredder and grater plates Dicer attachment Vegetable slicer Soup strainer/colander Bowl jacket Speed drives Meat and food chopper Bowl truck Bowl adapters Bowl splash covers Bowl extension ring. 69

76 Element 6: Assemble and use equipment The need to know manufacturer s instructions can be seen as follows. manufactures a which is a combined vegetable preparation machine and vertical cutter/mixer. Without training, advice or the proper knowledge, kitchen staff may be unable to optimise the capabilities of this unit, which are as follows: Vertical cutter/mixer knife chops and grinds meat, fish, fruit, vegetables, and nuts. Also blends/mixes sauces, aromatic butter, mayonnaise, soups, dressings, thickenings, desserts, etc Standard slicer 10 mm slices firm products such as root vegetables, and dices root vegetables, fruit, potatoes, cabbage, swedes, carrots, cucumbers, tomatoes, apples, etc Crimping slicer 4.5 mm ripple slicing of beetroot, cucumber, carrots, etc Fine cut slicer 1, 2, 4, 6 mm slices root vegetables, leek, onion and cucumber, while different size slicers will slice bell peppers, shred lettuce and cabbage, and flake parmesan Julienne cutter will provide julienne strips for soups and salads Raw food grater will grate carrots and cabbage for raw salad, as well as grate nuts and dry bread Fine grater will grate raw potatoes for potato pancakes, grate hard/dry cheese and dry bread. The point to all this being that you need professional advice on how to use kitchen equipment so that you get the most out of it. Hobart even offers an Instructional Video to help you get the most out of your automatic slicers. Finally, most or similar will usually have daily and weekly cleaning regimes, replacement advice for certain parts and parts information, and a comprehensive troubleshooting guide. 6.3 Dismantle and clean equipment after use Introduction It is important that after equipment is used to process foodstuffs that the equipment is dismantled and cleaned immediately. This immediate action minimises the possibility that bacteria can breed within the parts of the equipment that are hard to see. Care needs to be taken when dismantling that it is done safely and that all parts are safeguarded so the machine can be reassembled correctly after cleaning. Care during the cleaning process needs to be taken because this is the time when small parts can go missing. Then the machine become in operative until it is re assembled. 70

77 Element 6: Assemble and use equipment Turn off the power Unplug from the power source. Take machine apart in a methodical manner and place parts into a receptacle that will hold them securely. Remove lids Remove cutting blades, taking care not to touch the edges Remove the food holding base from motor base Wipe down motor base with damp cloth that has been in hot water. Detergent is only required if the food substance is oil or fat based. After wiping down the surface of the motor capsule it should be dried and set aside in safe secure storage area until attachments are washed and dried: Wash each of the other components of the food processor in hot soapy water to remove any visible food stuffs. After washing with hot soapy water they need to be put through the dishwasher When removed from the dishwasher the need to be allowed to air dry. Air drying prevents re-contamination from using a dirty kitchen cloth. Drying can be completed with a clean piece of kitchen paper towel: When dry the chopping blade needs to be placed back into the chopping container with the lid put back in place Then the entire section needs to be placed with the motor base in a secure storage area until required. 71

78 Element 6: Assemble and use equipment 6.4 Report equipment faults to appropriate personal Introduction Any time that persons notice that an equipment is not in proper working order it is their responsibility to inform the kitchen manager or shift supervisor. If faulty equipment is being used there is inherent danger to the user or the customer. Neglect in inform a responsible person of such fault is liable to cause injury to the person who next uses that piece of equipment. Faults with equipment or machinery can be identified when: You notice unusual sounds or smells (such as electrical smells) coming from units, equipment, machinery They fail to operate as usual A piece of the machine is missing You are unable to control the item as required such as you are unable to adjust the speed of a mixer, or unable to adjust the temperature of an oven or bain-marie. In some businesses you may be required to complete nominated documentation following identification of temperature irregularities or equipment faults. Documents may include: A Maintenance Request form The Temperature Log in your Food Safety Plan A Corrective Action entry in the Food Safety Plan explaining the action taken to address the problem. 72

79 Element 6: Assemble and use equipment 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Information regarding the following needs to be included in the report. 6.1 A list of all equipment that will be needed to complete all recipes What special safety precautions that need to be in place when special machinery is? 6.3. How the equipment is going to be dismantled and cleaned? What special safety precautions needed to be followed when special machinery is the used? 6.4. What are the procedures that are in place for reporting of any faults to machinery? 73

80 Element 6: Assemble and use equipment Summary Assemble and use equipment Select appropriate equipment: What equipment is required to do specific jobs? Do you know how to operate each piece of processing equipment in your workplace? If you cannot answer yes to each of these questions then you need to get instruction before using. Use equipment correctly and safely to enterprise and manufacturer s instructions: Follow manufacturers operating instructions when using equipment Work to enterprise safety standards when working with dangerous equipment. Dismantle and clean equipment after use: When finished using equipment it you must be able to dismantle, clean and re-assemble Re-assembling the pieces of equipment ensures that no small pieces are lost and the machine is ready for use the next time. Report equipment faults to appropriate personnel: Do not use any machine that is faulty Report all faults to specific personnel It might just be a strange sound or rattle Broken switches Damaged cords and wiring Wet electrical motors. 74

81 Element 7: Store prepared foods Element 7: Store prepared foods 7.1 Store foods under appropriate conditions and locations to ensure freshness and quality When food comes into the establishment where it is to be prepared, processed and sold to the public then it needs to be maintained in a condition that is not going to be detrimental to its safety. Food safety is to be applied from 'paddock to plate'. This is to minimise the possibility of causing adverse reaction to the consumers of the food. Modern practice with all foods now is to remove food from outside packaging when it comes into the establishment. Meats and Seafood Remove from boxes in which the food is delivered. Place into containers that are controlled by the establishment and this will reduce possibility that outside vermin may be inside the boxes. Place the raw meats into a controlled atmosphere of less than 4 C. The meats need to be contained in their own wrapping so blood does not leak out and contaminate other foods. Labels need to be visible that identify each product separately. These labels need to show: Name of product Type of food Date product purchased, prepared or cooked Best 'before use' or 'use by date'. Vegetables Remove from boxes in which the food is delivered. Make sure all vegetables are clean before placing into enterprise storage containers. Wash and dry all vegetables as required. Place into containers that are controlled by the establishment and this will reduce possibility that outside vermin may be inside the boxes. Some vegetables will benefit from being covered with clear plastic sheeting for easy recognition. 75

82 Element 7: Store prepared foods Place into environment that will benefit the longer life of product when stored correctly: Cool dry storage areas that are best for potatoes, pumpkins, avocados Chilled environments for leafy vegetables, carrots. Fruits Remove from boxes in which the food is delivered. Place into containers that are controlled by the establishment and this will reduce possibility that outside vermin may be inside the boxes. This applies to harder fruits; softer more delicate fruits should be kept in their inner storage containers like raspberries and strawberries. Checks should still be made as to the quality being received. Why remove from outer packaging? Removing from boxes in which product is delivered allows business to control storage space more efficiently with storage receptacles. Also reduces possibility of bringing outside dirt into the controlled area: Used packaging should not be used to transport foods Repaired packaging should not be used to transport or store foodstuffs. After cooking After cooking, foods will need to be held in a condition that will not be detrimental to the taste and quality of the dish. When food is the served immediately after cooking very little thought needs to be applied, as it will be consumed straight away. If food is to be placed into bain-marie and held hot', then care needs to be taken that the temperature of the food does not fall below safety limits before it is served to customer. When food is to be served at a later date then the food will need to be chilled within the required timeframe and stored until required. If the food is to be chilled and stored for only 2 days then store in the coolroom. If the food is to be stored and served in 2 weeks, then store in the freezer. 76

83 Element 7: Store prepared foods 7.2 Select appropriate containers Introduction Storage containers need to be suitable size for the product being stored. There is a need for multiple sizes and multiple depths in containers. These containers need to be 'food safe'. What is food safe? This is a container that will not adversely affect the food which is to be stored inside. Plastic containers must no emit and odour or residue that will contaminate food stored within: Easy to wash and dry Have minimal grooves that will harbour dirt and water Smooth clean surfaces Can be easily sealed Is not cracked or split. Stainless steel is an ideal medium to use for storage but it is expensive. It can be moulded to any shape required. It has minimal grooves that hide dirt and it dries easily. All containers need to be easily sealed against spillage of liquids and invasion by pests. 7.3 Label appropriately Introduction While the food is being stored within your control the labelling only needs to minimal: Name of the products Date of production Name of person who produced Use by or best before dates needs to be applied. Care needs to taken when removing product from packaging that has come from outside of the enterprise. If internal packaging does not contain information that is required from the product then this information needs to be secured from the outside packaging and put on display while the product is being stored by the enterprise. Do not remove labels from canned goods. If canned goods loose labels then they need to be thrown away. 77

84 Element 7: Store prepared foods If product is purchased from outside then the following must be on the label or packaging: Name of product Name and address of company that produced the product Ingredients that make up the product Contact information if product is found to be faulty. Any allergens that might be contained in the product Nett weight of the product 'Use by' or 'best before' dates. 7.4 Ensure freshness and quality through first in, first out Introduction If food is kept too long it will deteriorate. It is essential to observe use-by dates and follow the stock rotation practice of First In First Out (FIFO) which is the food industry standard for stock rotation. All food whether on display or stored in the coolroom, pantry or freezer should be stored and used on a First In First Out basis. In the vast majority of cases food items begin to deteriorate as soon as they are picked, produced or delivered. FIFO means the food delivered first is used first. Fish delivered on Monday should be used before fish delivered on Thursday: Tomato sauce delivered in February should be used before tomato sauce delivered in March. Maintenance of a First In First Out system requires food handlers to organise collection and storage of foods. When putting a delivery of food into store either into a dry store, cool room, or freezer it is necessary to put the latest arrivals at the back and to move the existing stock to the front: This is essentially what the term stock rotation means rotating stock (moving it around) on the basis of use and new deliveries Dry goods should always be stored and used in order of the use by or best before dates on the packages Fresh foods are not delivered with these dates and it is helpful if fresh foods are tagged with the date of delivery and stored in order of delivery. 78

85 Element 7: Store prepared foods Food under refrigeration should be moved forward when a new delivery arrives and the newly delivered food should be stored in separate, clean containers behind the food already in the fridge: To ensure First In First Out is always implemented it is advisable to mark every delivery of food with the date of delivery. This should be done in large, dark writing and the date should always be highly visible in the store. A similar but less obvious system may be applied to wrapped fast food items. Frozen foods should also be used on a FIFO basis. Frozen foods should be tagged with the date they were delivered and the date they were frozen. Ensure each product is stored in accordance with the manufacturer s guidelines outlined on the label or the packaging. Constant monitoring of products is essential to ensure shelf life dates are observed. The following general requirements also apply to the storage of food: Food should be covered Never store raw and cooked food together Never store raw food above cooked food. The dry goods store is a non-refrigerated store where canned and dried food is kept: The area must be fly and vermin-proof to minimise contamination by pests It must be well ventilated and lit to deter pests and to allow staff to see what they are doing and identify and remedy spillages Never overstock excess stock costs money, clutters things up, and the stock will not keep indefinitely It must be fitted with doors that make a proper fit when fully closed to help exclude pests No food is to be stored on the floor to minimise the likelihood of contamination from dirt which is walked in to the store and to facilitate the cleaning of the floor Bulk food containers must be made from food grade materials and have tight-fitting lids (garbage bins are not permitted to be used for food storage) and containers must be cleaned and properly dried before refilling An effective stock rotation scheme must be implemented (FIFO) to ensure stock is used in correct sequence and old, deteriorated stock does not accumulate it must be used, returned or rejected. 79

86 Element 7: Store prepared foods Refrigerated storage includes cool rooms and other refrigerated storage units including domestic refrigerators, under-counter units. They are used to store for fruit and vegetables, dairy products and meat: Temperature should be 0 C to 4 C, checked with a thermometer and not reliant on a thermostat Coolroom door should be closed between uses and an effort made to minimise opening times by planning openings an open door raises internal temperature and increases running costs Food loads put into the refrigerator should be broken down into smaller units to enable faster cooling where large units of food are placed in the refrigerator it takes a lot longer for the core to chill Foods should be allowed to cool (perhaps in tubs placed in iced baths) before being placed in the cool room frequent stirring of the item will help it to cool quicker. Hot food will raise the cool room temperature and may cause condensation which could lead to cross contamination The cool room should not be overcrowded as air must be able to circulate freely around food items Dairy products should be stored in their original wrapper with opened cheeses being resealed or stored in air-tight containers Products in jars (such as mayonnaise or pickles) must be re-capped and refrigerated after opening Foods past their use-by date must be discarded as they may provide a source of contamination Appropriate stock rotation (FIFO) must be employed use date and time labels. 80

87 Element 7: Store prepared foods 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 by the date agreed to with your Trainer. Student needs to write a report. The report needs to include the following information. Information regarding the following needs to be included in the report. 7.1 What storage requirements will be used to keep the product safe? 7.2. What container will be needed to meet any storage requirements? 7.3. What information needs to be on the label? What does the label need to be? 7.4. How stock rotation is going to be implemented? 81

88 Element 7: Store prepared foods Summary Store prepared foods Store foods under appropriate conditions and locations to ensure freshness and quality: All high risk foods need to be stored under 4ºC Raw meats and flesh need to be protected while in storage Chilled fruit and vegetables should be clean and dry when placed into storage. Select appropriate containers: Containers need to be intact and unbroken No scratches and unnecessary grooves They must be able to be sealed They must be able to be washed in dishwasher; water up to 85ºC. Label appropriately: All foods need to be able to be identified Labels need to be legible Must include name of product and date of production Name of person who sealed product Use by date. Ensure freshness and quality through first in, first out: Rotate stock as required Only purchase what is required within the purchasing cycle Old stock used before new stock Move old stock off shelf, place new stock on storage shelf then replace old stock. 82

89 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. 83

90 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 84

91 Recommended reading Recommended reading Australia New Zealand Food Authority; 2001 (2 nd edition); Safe food Australia: a guide to the food safety standards; Australia New Zealand Food Authority Brown. Douglas; 2007 (4 th edition); The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation; Atlantic Publishing Group Cersani, Kinton & Foskett; 1995 (8 th edition), Practical Cookery; Hodder and Stoughton Cracknell.H, Kaufmann.R; 2009 (3 rd edition); Practical Professional Cookery; Cengage Learning Dark.Graham, McLean. Deirdre & Weatherhead. Sarah; 2011 (2 nd edition); Kitchen Operations 2 nd Ed, Pearson Australia Graham Dark, Deirdre McLean & Sarah Weatherhead; 2011 (2 nd edition); Kitchen Operations; Pearson Australia Gregoire, Mary B; 2013 (8 th edition); Foodservice organisations: a managerial and systems approach; Pearson Feinstein. Andrew H, Stefanelli. John M; 2009 (2 nd edition); Purchasing for Chefs: A Concise Guide; Wiley McLean.D,Satori.l, Walsh C&S; 2004;The Professional Cook s book: Commercial Cookery; Tertiary Press McWilliams, Margaret; 2013 (10 th edition); Food fundamentals; Pearson McWilliams, Margaret; 2013 (11 th edition;, Illustrated guide to food preparation; Pearson Knechtges, Paul L; 2012; Food safety: theory and practice; Jones & Bartlett Learning McSwane.D, Linton.R, Rue.N; 2004 (4 th edition); Essentials of Food Safety and Sanitation; Prentice Hall National Restaurant Association; (2006, 6 th edition); ServSafe Manager; Prentice Hall QA International; 2009; The Visual Food Lover's Guide: Includes essential information on how to buy, prepare and store over 1,000 types of food; John Wiley & Sons Inc Pulle, Mervyn; 2003; Food hazards: factors that affect food safety; Knowledge Books and Software Rue.N,Williams.A; 2002; Quick Reference to Food Safety and Sanitation; Prentice Hall Waters.D; 2003 (2 nd edition); Inventory Control and Management; Wiley 85

92 Recommended reading 86

93 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. 87

94 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: 88

95 Trainee Self-Assessment Checklist Trainee Self-Assessment Checklist As an indicator to your Trainer/Assessor of your readiness for assessment in this unit please complete the following and hand to your Trainer/Assessor. Yes No* Element 1: Identify and collect food items required for preparations 1.1 Identify a range of food items correctly 1.2 Collect food items as required for standard recipes 1.3 Measure and assemble food items correctly for standard recipes 1.4 Maintain food items at correct temperature during preparation 1.5 Apply correct food handling techniques Element 2: Prepare eggs and dairy 2.1 Use eggs and dairy products efficiently to minimise wastage 2.2 Maintain food items at correct temperature during preparation 2.3 Apply correct food handling techniques Element 3: Prepare dry goods 3.1 Use dry goods efficiently to minimise wastage 3.2 Maintain food items at correct temperature during preparation 3.3 Apply correct food handling techniques Element 4: Prepare fruit and vegetables 4.1 Clean fruit and vegetable items correctly 4.2 Prepare fruit and vegetable items using standard techniques 4.3 Use fruit and vegetable efficiently to minimise wastage 4.4 Maintain food items at correct temperature during preparation 4.5 Apply correct food handling techniques 89

96 Trainee Self-Assessment Checklist Yes No* Element 5: Prepare meat, poultry and seafood 5.1 Clean meat, poultry and seafood items correctly 5.2 Prepare meat, poultry and game items using standard techniques 5.3 Use meat, poultry and seafood efficiently to minimise wastage 5.4 Maintain food items at correct temperature during preparation 5.5 Apply correct food handling techniques Element 6: Assemble and use equipment 6.1 Select appropriate equipment 6.2 Use equipment correctly and safely to enterprise and manufacturer s instructions 6.3 Dismantle and clean equipment after use 6.4 Report equipment faults to appropriate personal Element 7: Store prepared foods 7.1 Store foods under appropriate conditions and locations to ensure freshness and quality 7.2 Select appropriate containers 7.3 Label appropriately 7.4 Ensure freshness and quality through first in, first out Statement by Trainee: I believe I am ready to be assessed on the following as indicated above: Signed: Date: / / Note: For all boxes where a No* is ticked, please provide details of the extra steps or work you need to do to become ready for assessment. 90

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