Objective 1 To explore the Catering Environment

Transcription

1 Objective 1 To explore the Catering Environment The function of the Catering Area in your training course. (1%) The layout of the Catering environment in your learning environment. (1%) The clothing requirements for all personnel in the Catering environment. (1%) The duties required for your Catering environment. (1%) 1

2 (SLO 1) Your Centre The catering area is a very important area in in our training environment). It has a number of key functions such as: It is where the meal provided daily. It is where we develop cookery skills. It is where we can do our practical skills for FETAC certification. Where we learn about food safety and hygiene practices. Where we learn how to store food correctly. Where we work as part of a team. Kitchen Design The theory behind kitchen design is to try and create a work environment were your employees/trainees take the least amount of steps to complete a task. A well designed kitchen is one where employees/trainees can stand in one spot and do all of their work with minimal bending, reaching, walking or turning. A good design can also reduce the amount of injury in the kitchen. When designing a kitchen one of the most basic layouts to consider is called the work triangle. The work triangle is an imaginary line drawn from each of the three main work stations in the kitchen - the food storage (fridge), cooking (hob), and clean-up (sink) area. By drawing these lines you can see the distance you will be required to move to and from each area and with what ease this will be done. 2

3 A good design for a catering area the areas are all easily accessible and there are plenty of work counter tops. Example A: Good layout SINK COOKER FRIDGE HOB A bad design for a catering area The counter in the middle of the kitchen and is making movements more difficult for people working in it. i.e. having to walk from hob with heavy pot of cooked pasta to the sink to drain the pasta increasing chance of injury to staff. Example B: Poor layout OVEN HOB (SLO 1) SINK FRIDGE 3

4 Chef s Uniform Hat Jacket Apron Gloves Safety Shoes Trousers Daily Kitchen Duties: Cleaning of kitchen i.e. fridge Serving the dinner Taking temperatures / doing all HACCP checks Preparing lunch Stock rotation FIFO = First in first out Setting up for lunch Cleaning after lunch Empty bins 4

5 (SLO 1) Your Centre What is the function of the Catering Area in your centre? Layout of your Catering Area SINK COOKER FRIDGE HOB IS THIS A GOOD OR BAD KITCHEN LAYOUT: Why did you make that choice? (Minimum of 1 point) 5

6 OVEN HOB SINK FRIDGE IS THIS A GOOD OR BAD LAYOUT: Why did you make that choice? (Minimum of 1 point) 6

7 Chef s Uniform please label the chefs uniform diagram Daily Kitchen Duties In the kitchen please carry out 3 of these 5 kitchen duties. Take a photo as evidence of completing the task and place below. Cleaning fridge Veg prep Serving food Setting tables Stock rotation 7

8 Task 1: Photo Task 2: Photo Task 3: Photo 8

9 Objective 2 To develop an understanding of the principles of food safety and HACCP legislation HACCP. (1%) 7 principles of HACCP. (1%) The benefits of HACCP using the S.A.F.E.F.O.O.D anagram. (1%) The core elements of the Food Safety Authority of Ireland Act (1%) How HACCP is implemented into your Catering environment. (1%) 9

10 (SLO2)Food Safety Systems (HACCP) What is HACCP? HACCP is a food safety system that is used in kitchen to identify hazards. By identifying the hazards we then can develop controls for these hazards. This will minimize the risk of food poisoning occurring in your business. HACCP stands for, Hazard Analyses Critical Control Points The 7 principles of HACCP are: 1. Identify the hazards look at each step in the operation and identify what could go wrong! i.e cross contamination of raw meat with cooked meat. 2. Identify the Critical Control Points (CCP s) these are the controls we must follow in food production as they are critical to food safety i.e. chicken must be cooked thoroughly. 10

11 3. Establish critical limits for each CCP, this will enable you to know when the hazard is not being controlled i.e. Fridge temp must be between 0 C - 5 C. 4. Establish a system to monitor the control of the CCP s this is where we ensure the system is under control 5. Establish the corrective action to be taken if a CCP is not under control (as indicated by your monitoring systems) this is when something goes wrong and what you do to fix it. i.e. food is not cooled down to correct temp within the specified time it should be discarded. 6. Establish procedures for verification that the system is working this is where we make sure the HACCP system is working. Also when we make any changes to our food system i.e. Product or an ingredient changes or new equipment is introduced we must review the system. 7. Establish documentation and records for the HACCP system These documents must be kept up-to-date and available easily, i.e. fridge temperature record sheets. A HACCP system requires good record keeping such as: refrigeration temperature record sheets cooked food temperature record sheets delivery records sheet cleaning schedules, cooling food temperatures record sheets reheating food temperature record sheets 11

12 staff training record sheets Thermometer Calibration Records Without records it would be difficult to apply the required controls and checks. Also should a case of food poisoning occur it would be impossible to prove all health and safety procedures were followed without good record keeping!! The Benefits of HACCP The benefits of HACCP are numerous. The main benefits of HACCP using the S.A.F.E.F.O.O.D acronym are: Saves your business money in the long run Avoids you poisoning your customers Food safety standards increase Ensures you are compliant with the law Food quality standards increase Organises your process to produce safe food Organises your staff promoting teamwork and efficiency Due diligence defence in court 12

13 Food Safety Authority of Ireland (FSAI) The Food Safety Authority of Ireland (FSAI) was developed under the Food Safety of Ireland Act This is an independent authority. The FSAI have many functions, such as: Putting consumer interests first Providing advice to Ministers, regulators, consumers and the food industry They set food standards based on science and risk assessments Work with the food industry to get them committed to producing safe food. 13

14 (SLO2)Food Safety Systems (HACCP) What does HACCP stand for? H A C C P What are the 7 principles of HACCP?

15 Using the SAFEFOOD acronym link up the word to the correct sentence explaining the benefits of HACCP. Save Avoids Food Ensures Food Organises Organises Due you are compliant with the law your staff promoting teamwork and efficiency diligence defence in court your business money in the long run your process to produce safe food you poisoning your customers quality standards increase safety standards increase What was developed under the Food Safety Authority of Ireland Act 1998? Are the following statements true or false? Place a if true or and X if false in the boxes next to the statements. The FSAI put customer interests first and foremost. The FSAI is funded by the food industry Ensure that food complies with legal requirements 15

16 Looking out the kitchen in your centre name 4 ways that HACCP / Safe food system is used daily Why is it important to keep good HACCP/ Safe food records? 16

17 Objective 3 To explore professional kitchen organisations A brief history of how professional kitchens were run in the past and explain how smaller professional kitchens adapt some of the principles of the kitchen brigade today. (2%) Explaining the duties of kitchen personnel and the work-flow patterns in your learning environment. (2%) Identifying causes and means of control of accidents in the kitchen. (1%) Reflecting on how organisation is essential in the catering environment. (1%) 17

18 (SLO 3) Professional kitchens the past and the present! Definition of Kitchen Brigade: System or hierarchy of chefs/cooks in a professional kitchen, originally instituted by Auguste Escoffier in the late- 1800s. In modern terms, these translate as "stations." Ref: Traditionally in kitchens the classical kitchen brigade system was extremely important within the kitchen and clearly illustrated the chef hierarchy! These kitchens needed larger staff numbers as they did not have the equipment or convenience products we have available to us today, and they offered a wider variety of dishes on their menus. There was a huge amount of specialisation within the kitchen with the chefs having very specific and clear job roles for example the sauce chef. The chart below illustrates the various departments in the classical kitchen brigade. 18

19 Classical Kitchen Brigade HEAD CHEF SOUS CHEF CHEF DE PARTIES HEAD OF DEPARTMENTS i.e. sauce chef, cold kitchen chef, pastry chef, fish chef, grill chef etc. CHEF COMMIS CHEF 19

20 In modern kitchens a variation of the classical kitchen brigade can be found. With modern technologies and convenience products the brigade does not need to be as large and has been scaled back (see chart below). Modern Kitchen Brigade HEAD CHEF SOUS CHEF STARTER CHEF MAIN CHEF DESSERT CHEF COMMIS CHEF 20

21 Importance of organisation in the kitchen A kitchen needs to be very organised place. There are so many different things to be considered in the running of a kitchen like records, orders, menus, health and safety, stock rotation etc. For example if the head chef forgets to order in beef there will be no beef to use to make his burgers on the menu. As a group discuss the importance of having an organised system in the kitchen using the following headings; Health and safety documentation Health and safety procedures Training Operating manuals available Stock management Clear responsibilities Ergonomics should help make completing the task easier and more efficient for the staff member Strict time limits / deadlines Cleaning Value for money. and any other reasons you feel organisation would be of benefit in the kitchen. 21

22 Work flow patterns and kitchen duties: As we have discussed organisation is key in a kitchen. It is important to take a look at the steps we follow in the kitchen from purchasing the products to serving up the finished product, as discussed in more detail in SLO 5. The flow chart on the next page outlines these various stages. Flow chart for the catering area in the centre. Purchasing Receiving Storing Preparing Cooking Holding Serving 22

23 Duties of kitchen personnel in the training environment: Set up the tables: Set place settings, organise condiments, cleaning down the tables, follow health and safety procedures. Washing up the dishes: Clearing dishes, stacking and clearing trays, putting away dishes, follow health and safety procedures. Vegetable preparation: Washing, peeling, chopping and grating fruit and vegetables. Use a wide variety of skills. Follow health and safety procedures. Store correctly. Meat preparation: Follow health and safety procedures. Dice, slice and chop meat as appropriate for the dish. Store correctly. Cooking of meal: Cooking of dishes using a variety of cookery methods. Using the oven and hob. Seasoning dishes to taste. Follow health and safety procedures. Serving of meal: Ensuring ban marie is switched on to correct temperatures. Storing food in ban marie. Collecting utensils and delph for service. Using correct utensils to serve the meal. Follow health and safety procedures. 23

24 Food Safety System Checks: Use HACCP/ Food safety system in the kitchen. Filling in all required forms such as fridge temperature checks, as required (daily, weekly, and monthly). Follow health and safety procedures. Storage of the documentation. Causes and means of control of Accidents in the Kitchen The kitchen has the potential to be a very dangerous place. It is very important to give people an Induction into the kitchen area before they start participating in the groups. This should pay particular attention to the locations health and safety procedures. If people don t follow safe work practices accidents will occur. Some causes of accidents and ways we can try to control them are: Bad design in design stage layout this is to be considered carefully. Not carrying knives correctly carry knives correctly down by your side. Knives being thrown into filled sinks never throw knives into sinks. Spillages not being mopped up spillage policy in place. All spills mopped up immediately. Equipment being stored to high all equipment to be stored in easy reach. People not watching were they are going care to be taken by all when working in the kitchen. Leaving boxes etc. lying around on the floor for people to trip over nothing to be left lying on the floor. If anything is found on the floor it is to be removed immediately. Lifting heavy loads incorrectly correct manual handling procedures to be followed by all. All heavy loads to be carried by two people. 24

25 Using machines people have not trained on nobody is to use equipment in the kitchen until they have received training on how to use it. Careless behaviour horseplay is not tolerated in the kitchen. 25

26 (SLO 3) Professional kitchens the past and the present! Briefly explain what the kitchen brigade is. Fill the blanks in the spaces of the kitchen brigade chart using the words below; Chef Sous Partie Head Commis Chef Chef Chef de i.e.(list 2 areas) Chef 26

27 Describe in your own words one point of information about the traditional kitchen brigade. Modern Kitchen Brigade Fill in the blanks in the spaces in the kitchen brigade chart using the words below; Dessert Commis Head Starter Sous Main Chef Chef Chef Chef Chef Chef 27

28 Describe in your own words how the modern kitchen brigade differs from the traditional kitchen brigade. Name 3 ways that being organised helps the kitchen in your centre run smoothly Duties of Kitchen Personnel in our centre: Kitchen Personnel Kitchen Duties

29 List 5 causes of accidents in kitchens State 2 control measures which you would follow in a kitchen as a means of controlling accidents

30 Objective 4 To identify catering language/terms and use weights and measures correctly Listing commonly used terms for Catering Equipment and identify their function in the catering environment. (1%) Listing commonly used terms for catering utensils and identify food dishes that would require these utensils. (1%) Listing commonly used terms for cooking methods and identifying foods that you could use each method of cooking with. (1%) Identifying methods of measuring and weighing foods. (1%) Explaining the importance of weighing or measuring foods. (1%) Demonstrating the use of a weighing scale to measure out 3 different food items. (5%) 30

31 (SLO 4) Catering Language and Measurements Cookery Methods Frying: to cook food in as shallow pan with oil. You can cook with varying degrees of heat. Boiling: is to cook foods in a liquid either at or brought to boiling point. Poaching: is to cook food either partially or completely covered by a liquid which is brought to, and maintained at a temperature just below boiling point. Stir frying: is to cook food over a high heat in hot oil stirring constantly. A wok is generally used to stir fry food. Roasting: is the cooking of food in dry heat in an oven for a longer than usual period of time. 31

32 Grilling: is the cooking of food were dry heat comes from above or below to cook the food. Baking: is the cooking of food by dry heat in an oven. Steaming: is to cook food in water vapour from boiling water Braising: is where the food is browned first in a pan and then covered in liquid and cooks for a long time either on the hob or in the oven BBQ: is the cooking of food on a rack using charcoal or gas in the outdoors. It cooks the food from beneath. Deep fat frying: is the cooking of food by submerging it in deep fat or oil at a high temperature (from o C). 32

33 Kitchen appliances are pieces of equipment which are used in preparing food. steam. Combination Oven an oven were you can cook food by dry heat and pans. Hob the top part of a cooker were you can cook food using pots and Microwave used to cook or reheat food Hand Blender - is an appliance we use to puree and blend foods foods. Food Processor is an appliance used for chopping, mixing, or pureeing Bain Marie is used for storing finished dishes and keeping them warm. Toaster a device used for making toast. Refrigerator a common household appliance used to keep food cool. Freezer - a devise used to freezer food at low temperatures and preserve the food for longer periods of time. Burco is a water boiler. Makes it easy to fill teapots etc. quickly. 33

34 Kitchen Utensils are hand-held tools or utensils that are used in the kitchen to prepare food such as a knife to prepare vegetables. Tongs - are used for gripping and lifting food. The tongs are a great utensil as they provide a way to move, rotate and turn the food with delicate precision Chefs Knife - is used in the kitchen to chop up food. It is important to keep knives sharp. Whisk - is a cooking utensil used in food preparation for whipping ingredients such as cream and eggs. Vegetable Peeler - is a metal blade attached to a wooden, metal or plastic handle that is used to remove the outer skin or peel or certain vegetables. Slotted Spoon is a large metal or plastic spoon with slots or holes for draining liquid from food. Wooden Spoon - wooden spoon is a spoon made from wood used in food preparation for stirring, mixing and serving. Pastry Brush can be used to egg wash or a glaze to breads and other baked goods either before or after baking. 34

35 Ladle A large long handled spoon with a cup shaped bowl. You use a ladle to serve soup and stew etc. Colander - Round, deep utensil with lots of holes used to drain liquid and retain the food item i.e. pasta. Spatula / Fish Slice is a utensil used to turn foodstuffs in a frying pan i.e fish, omelettes or burgers. Methods for Measuring Food When measuring food for recipes you can measure the dry ingredients and liquids in 2 ways. The terms used for the different ways of measuring food are called Metric and Imperial. Dry Ingredients: Kilogram (kg) and Grams (g) Pounds (lb) and Ounces (oz) Liquid Ingredients: Litre (L) and Millilitre (ml) Pint (pt) and Fluid Ounces ( fl oz) 35

36 You can measure ingredients with the following Weighing Scales these come in traditional and electric. Measuring Jug Measuring Spoons Measuring Cups 36

37 Importance of measuring and weighing food Success in food preparation can often depend on the correct amount of ingredients being used in the recipe. It is this accuracy when weighing ingredients that can be the difference between making a product which is fabulous or one that is just okay i.e. bit of extra flour in a cake can lead to tough bread. The only accurate way to get the correct amount is by weighing or measuring each ingredient. It is often easier to weigh food rather than measure it. Weighing is easier, faster, and more accurate than measuring is i.e. if you need butter for a recipe it is easier to weight the amount than squeeze it into al the corners of measuring utensil and level it off. 37

38 (SLO 4) Catering Language and Measurements Identify the 5 pictures of different utensils below which you have used in the kitchen. Beside each utensil list a food item you would use that particular utensil to prepare. Utensil Name Food Item 38

39 Identify 5 pictures of different kitchen appliances below which you have used in the kitchen. Explain what they are used for. Appliance Name Function 39

40 From the list below choose 5 cookery methods. For your chosen cookery methods choose a dish you would cook using this method. Boiling Braising Frying Steaming Baking Poaching Grilling Roasting Deep fat frying Cookery Method Dish List 3 ways you can measure out food in a kitchen: Why is it important to measure and weight out foods? (give a minimum of 2 points). 40

41 Using the correct measuring tools weigh out the ingredients listed below. Insert picture evidence in boxes below. 150g of Rice 200ml of Milk 1 teaspoon of Sugar 41

42 Objective 5 To identify knowledge of food freshness, tasting techniques and garnishing techniques and give an explanation of the quality control cycle. Exploring different food labels and packaging for best before/use by dates. (1%) Identifying how to find foods that are not at their peak of freshness. (1%) Exploring ways to keep food fresh and optimise their shelf life. (1%) Demonstrating the double spoon tasting technique and explain the reasons for it. (5%) Exploring ways to identify if the following foods, a fruit item, a meat item, a dairy item and a vegetable item has gone past its use by date. (1%) Identifying what the food quality control cycle is and its importance in the catering environment. (5%) Producing a flow chart of the quality cycle for foods in a catering environment. (5%) 42

43 (SLO 5) Food Quality Best Before Date V s Use By Date A best-before date on a food product refers to the quality of it e.g. taste, appearance rather than the safety of the product. You would find a best before on products such as canned goods, tea bags, crisps. A use-by date is used on food products which are highly perishable and are a danger to our health after a short period of time. This applies to most chilled foods e.g. rashers, milk, chicken. Double Spoon Tasting When tasting food in the kitchen it is important that we do it in a way which means we will not contaminate the food. For this technique you use 2 spoons. One of the spoons is the one you are using in your pot/ bowl. The other is the one you are using to taste the food. To taste the food put some food onto the first spoon then transfer it on to your second spoon over the counter/ plate NOT over the pot in case some food 43

44 spills back into the food! Make sure the 2 spoons do not touch. If they do you will need to get a new one for stirring the pot/ bowl. Ref: Ways to keep/ optimise foods shelf life Get product into fridge/ freezer asap after buying Make sure your fridge/ freezer isn t overcrowded and has good circulation Store items correctly (as specified by manufacturer) Ensure packaging stays in tact Read the best before and use by dates Don t buy perishables in bulk, buy them as you need them Remember to rotate your food First in first out. For example Lettuce - Remove the lettuce from its store packaging. Then, wrap it in paper toweling, and place it in an open storage bag. 44

45 How to identify if certain food products are gone off Date Colour Smell Texture / Consistency Meat Product - Lamb: Slimy Smell Colour The meat should be pinkish (light or dark) without any gray or tan colors. Gray and tan colors indicate bacteria on the meat. Use by Date Dairy Product Milk: Smell tangy and unpleasant Use by Date Texture thicker, yogurt consistency or cottage cheese consistency Fruit Product Apple: Taste Bruised Brown spots Colour 45

46 Vegetable Product Potato: Feels soft and mushy Brown spots Smell A Food Quality Control Cycle is the process used in kitchen where you continuously repeat the process of planning, monitoring, correcting and improving the processes and practices of the business. This should ensure that standards are being met and maintained. Today it is extremely important to be able to trace our food from farm to fork. When we use this phrase we are taking about from the first stage of producing the product to the last stage of consuming the product. Benefits of the Food Quality Control Cycle Quality Standards managed Traceability of products Control and management of costs Ability to manage the flow of products in and out of the company Management of inventory Safety systems managed Management of Staff Portion Control 46

47 Food quality control flow chart for the catering area. Purchasing Receiving Storing Preparing Cooking Holding Serving 47

48 (SLO 5) Food Quality Looking at 4 labels identify the best before date or the Use by date. Fill these in below Tutor verification: Demonstrate in the kitchen doing the double spoon tasting technique. PHOTO 48

49 List 3 ways you can keep food fresh and optimise their shelf life. 1. _ 2. _ 3. _ State 3 things you look for in food to decide the freshness of the product 1. _ 2. _ 3. _ How would you know if the following ingredients were gone off? Lamb: Milk: Apple: 49

50 Potato: What is a food quality control system? List 3 reasons a food quality control system is important in a kitchen. 1. _ 2. _ 3. _ 50

51 Fill in the food quality control flow chart for the catering area 51

52 Objective 6 To explore breakfast cooking techniques such as frying, grilling, poaching, boiling and simmering and identify the different effect that degrees of cooking has on foods. Demonstration of breakfast foods, how you can cook them in various ways. (3%) Exploring ways in which different degrees of cooking affects food. Give two more examples of foods this applies to. (2%) Demonstrating ability to cook a breakfast food item in 2/3 different ways. (4%) In a food diary collect your breakfast recipes and menus and give a personal opinion for each item on how you like them cooked, served and accompanied by. (1%) 52

53 (SLO 6) Cooked Breakfast Breakfast Foods: Sausage Fried in pan, Grilled under grill, cooked in the conventional oven, cooked over hot coals (BBQ) Rasher Fried in pan, Grilled under grill, cooked in the conventional oven Pudding Fried in pan, Grilled under grill, cooked in the conventional oven Beans Simmered in pot, Re-heated in microwave Eggs Poached, Boiled, Fried, Scrambled (please demonstrate to the group 3 methods of cooking eggs and get them to take do the methods in their notes). Possible Extras: Fried Potatoes Grilled Tomatoes Mushrooms Hash Browns Toast Bread 53

54 How the degrees of cooking affects food. Steaks: Ref: d_postcard

55 EGGS: Raw Egg Soft boiled Egg Hard boiled Egg 55

56 (SLO 6) Cooked Breakfast List below what you would have in a full Irish breakfast and 2 ways you could cook that food item (minimum of 6 items). Food Item Method 1 Method 2 Insert picture of person preparing hot cooked breakfast Photo 56

57 Think of 2 food items where the amount of cooking time and different temperatures cause the consistency of the food item to change Picking one of these items demonstrate a minimum of 2 examples of how different temperatures and cooking times affect the consistency of the food item. Picture 1: Photo Picture 2: Photo Tutor Verification: 57

58 Using eggs to cook in 3 different ways. Write out the ingredients and method for 3 egg dishes. Dish 1: Ingredients: Method: After making this dish, did you like it? Would you do anything different? What did you serve it with? 58

59 Dish 2: Ingredients: Method: After making this dish, did you like it? Would you do anything different? What did you serve it with? 59

60 Dish 3: Ingredients: Method: After making this dish, did you like it? Would you do anything different? What did you serve it with? 60

61 Provide photo evidence in space below. Picture 1: Photo Picture 2: Photo Picture 3: Photo Tutor Verification: 61

62 Objective 7 To identify techniques for preparing hot and cold cereals and breads and prepare a costing for cereals and homemade bread v s purchased bread. Identifying 3 cereals which can be served hot or cold. (1%) Demonstration to prepare 2 hot cereals. (2.5%) Demonstration to prepare 2 cold cereals. (2.5%) Demonstration to prepare toast and /or hot bread/croissants. (2%) The cost of homemade breads V's bread you would purchase. (1%) Reflect on the nutritional value, cost, convenience, taste and freshness of homemade versus shop bought. (1%) 62

63 (SLO 7) Cereals and Breads Hot cereals: Porridge Cereals with hot milk Cold Cereals: Granola Muesli Cornflakes Special K Coco Pops and many more Porridge Recipes Ingredients: 50g 350ml Pinch Porridge Oats Water or Milk Salt Yogurt Honey Fresh fruit 63

64 1. Hob: Put the oats in a saucepan, pour in the milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes. Stir from time to time and watch that it doesn't stick to the bottom of the pan. 2. Microwave: Mix the oats, milk or water and a pinch of salt in a large microwave proof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating. 3. To serve: Pour into bowls, spoon yogurt or honey on top or add in any fresh fruit you like! Ingredients: Method: Brown Bread Recipe (Instructor to pick) Ingredients: Method: Yeast Bread Recipe (Instructor to pick) 64

65 (SLO 7) Cereals and Breads List 3 breakfast cereals you can serve. (1 must be hot and 1 must be cold) State the 2 COLD breakfast cereals you are going to make State the 2 HOT breakfast cereals you are going to make 65

66 Pictures of me making my cold cereals 1. Photo 2. Photo Tutor Verification: 66

67 Pictures of me making my hot cereals 1. Photo 2. Photo Tutor Verification: 67

68 Selecting one of the homemade bread recipes compile a shopping list below. Ingredients Packet Size Price Working out the price of the homemade bread and convenience bread in the group which is better value? Ingredients and quantities: 68

69 Method: Pictures of me making my homemade bread Photo Tutor Verification: 69

70 Homemade Bread V s Convenience Bread Tick the box for the bread which is best under the 5 titles! Titles Homemade Bread Convenience Bread Taste Convenience Price Nutritional Value Freshness 70

71 Objective 8 To assist in the design, preparation and presentation of a full Irish cooked breakfast and a continental breakfast, both a plated and a buffet style using a range of fresh and convenience products. Designing a hot and cold breakfast menu and compiling an ingredients list for both. Written/audio evidence. (2%) Demonstrate methods for cooking/preparing both menus. (4%) Demonstrate the use of utensils, materials and equipment needed to prepare and serve both breakfasts. (4%) Demonstrate ability to follow ingredients and methods for preparing both breakfasts. (4%) Demonstrate the ability to serve a hot and cold breakfast. (4%) Reflecting on the positives and negatives of preparing and serving both menus. (2%) 71

72 (SLO 8) Preparing Breakfast Menus Hot Breakfast Menu Ingredients for hot menu: 72

73 Method for preparing hot menu:

74 Cold Breakfast Menu Ingredients for cold menu: 74

75 Method for preparing cold menu:

76 Picture of me making my hot breakfast menu Photo Picture of me serving my hot breakfast menu Photo Tutor Verification: 76

77 Picture of me making my cold breakfast menu Photo Picture of me serving my cold breakfast menu Photo Tutor Verification: 77

78 After making and serving your hot breakfast menu, what worked well? After making and serving your hot breakfast menu, what did not work well? After making and serving your cold breakfast menu, what worked well? After making and serving your cold breakfast menu, what did not work well? 78

79 Objective 9 To comply with HACCP Food Safety and Hygiene Legislation whilst in the kitchen Carry out HACCP procedures whilst preparing and serving foods in the kitchen. (5%) Demonstrate taking temperature checks of foods being served. (5%) Recording of equipment temperature checks such as fridges, bain-marie. (5%) Demonstration of completing cleaning checklists whilst in the kitchen. (5%) 79

80 (SLO 9) HACCP/ Food Safety System Records When anyone is working in a kitchen it is very important for them to know about the various food safety management records and how to complete them to comply with food hygiene regulations. Without these records it would be difficult to apply the required controls and checks. Also should a case of food poisoning occur it would be impossible to prove all health and safety procedures were followed without good record keeping!!! By using a food safety management system it will hopefully minimise the risk of food poisoning and complaints. Remember for every bad experience a person tells a minimum of 4 people! The records that must be kept are refrigeration temperature record sheets cooked food temperature record sheets delivery records sheet cleaning schedules, cooling food temperatures record sheets reheating food temperature record sheets defrosting food temperature record sheets hot holding food temperature records sheets staff training record sheets Thermometer Calibration Records 80

81 Depending on the kitchen you may not need to complete some of these records i.e. if you don t have a hot holding facility you wouldn t need to keep these records. If you don t fill out all the records you must be able to explain why to an Environmental Health Officer (EHO). How to complete sample record sheets Temperature Checks for Cooked food: Date Food Item Start time Finish time Core Temp Signed Record 1 2/5/12 Chicken Kiev L.K Record 2 9/11/12 Chilli con carne L.K Temperature Checks for Fridge Date Fridge Am Fridge Pm Signed Record 1 2/7/ L.K Record 2 15/12/ L.K Cleaning Checklist Equipment Date Signed Record 1 Combi Oven 6/8/12 L.K Record 2 Meat Fridge 23/1/12 L.K 81

82 (SLO 9) HACCP/ Food Safety System Records It is a legal requirement for all food premises to have a food safety management system. True False List 2 reasons it is important to have a food safety management system in a food premises State 4 HACCP records you must complete for the kitchen Temperature Checks for Cooked food Date Food Item Start time Finish time Core Temp Signed Record 1 Record 2 Record 3 82

83 Temperature Checks for Meat Fridge Record 1 Date Fridge Am Fridge Pm Signed Record 2 Temperature Checks for Freezer Record 1 Date Fridge Am Fridge Pm Signed Record 2 Cleaning Checklist Equipment Date Signed Record 1 Record 2 Record 3 83

84 Objective 10 Reflect on your time in the Catering Environment Recording the things you have learned. (2%) Outlining what you liked. (1%) Outlining what you disliked. (1%) Giving your overall opinion of your time spent in the Catering area. (1%) 84

85 (SLO 10) My Experiences What have you learned after completing the numerous practical tasks for the Breakfast Cookery module? (Minimum of 4 different things)

86 What did you like about the catering area? What did you dislike about the catering area? What is your overall opinion of your time spent in the catering area? 86