Contemporary World Food. Eleri Llwyd Jones

Transcription

1 Eleri Llwyd Jones 1

2 Contemporary world dishes; meaning dishes made from fresh regional ingredients, combining different cooking styles from around the world. Styles of food include: European, Mediterranean, Sub-Saharan Africa, The Orient, The Pacific, Latin America and United States. Types of Food Items used in contemporary World Dishes Discuss as a group to determine the main styles of food and dishes items used in contemporary world foods. Using the ideas you have discussed, create a mind map identifying at least four dishes that you could prepare from four different countries (Styles of food) in the following boxes. Note the style of food of countries within the region of the world. Examples can include: Indian Beef Madras Curry + Boiled Rice. Prepare: Peeling, Chopping Cooking: Frying and Stewing Presenting: in a bowl with rice. Correct serving temperature and garnished with finely Chopped parsley or coriander. Safety & Hygiene: At the correct temperature (raw food or re-heating).storage of food raw. Prepared and cooked. 2

3 Styles of Food 3

4 Equipment, Food Items and Methods Used to Prepare and Cook Different Contemporary World Dishes. In order to plan the task you need to identify what equipment, food items and method you can use to prepare and cook different contemporary world dishes. Food Preparation In the following table insert the correct method of preparation, type of equipment used and food items for each method of preparation. 4

5 Food Preparation Contemporary Equipment Equipment Photo of Equipment Example of a Food item Peeling Chopping and dicing Blending 5

6 Food Preparation Contemporary Equipment Equipment Photo of Equipment Example of a Food item Boning Skinning / Blanching Refreshing 6

7 Food Preparation Contemporary Equipment Equipment Photo of Equipment Example of a Food item Coating Seasoning Grating 7

8 Food Preparation Contemporary Equipment Equipment Photo of Equipment Example of a Food item Creaming Rubbing Folding 8

9 Food Preparation Contemporary Equipment Equipment Photo of Equipment Example of a Food item Beating Stirring 9

10 Methods of Cooking Food There are a number of different methods of cooking and equipment needed to make Contemporary that include: Stir Frying Boiling Grilling Smoking Roasting Baking Stewing Poaching Simmering Steaming Pot roasting Braising 10

11 Method of Cooking Equipment used Photo or illustration of Equipment Examples of Contemporary Dishes Stir Fry 11

12 Method of Cooking Equipment used Photo or illustration of Equipment Examples of Contemporary Dishes 12

13 Method of Cooking Equipment used Photo or illustration of Equipment Examples of Contemporary Dishes 13

14 Contemporary Practical tasks You are asked to prepare, cook and present three contemporary world dishes using three different styles of food. Choose and describe what dish / dishes you will make Example: Indian Beef Madras Curry with Boiled Rice. Dish 1. Food Style: Dish 2. Food Style: Dish 3. Food Style: 14

15 Food, Equipment and Material Order List in the table below the ingredients, amount, equipment and material you will need to carry out the task. Dish: Ingredients Amount Cost Equipment Materials Dish 1. Food Style Cost : 15

16 Food, Equipment and Material Order List in the table below the ingredients, amount, equipment and material you will need to carry out the task. Dish: Ingredients Amount Cost Equipment Materials Dish 2. Food Style Cost : 16

17 Food, Equipment and Material Order List in the table below the ingredients, amount, equipment and material you will need to carry out the task. Dish: Ingredients Amount Cost Equipment Materials Dish 3. Food Style Dishes Total Cost: 17

18 Presenting Food Food presentation is a very important skill to develop when working within the Hospitality and Catering Industry, to ensure that you make an excellent first impression. Using cookery books and the website. Draw some illustrations to show some of the presentation equipment you will use to present the Contemporary Dishes. This can include: plates serving dishes garnish trays decorations stands props (Buffet work) 18

19 Food Dish including Presentation Photo or Illustration Dish / Dishes : 19

20 Time Plan When planning food preparation, cooking and presentation. It is important that you work out in what order you plan to carry out each task. This should state clearly the steps you will take to produce the dishes. 20

21 Create a time plan using the table below: Time Task Comment to include (after the task): Own observation Ways to improve (time, order of work, use of equipment 21

22 Assessing the Task Activity - Health and Safety issues Create a list to identify all aspects of Health and Safety points that you need to consider when preparing, cooking and presenting the dishes. This need to include: Food Storage Food Labelling Cross-contamination Temperature monitoring Critical Control Points 22

23 Assessing the Task Activity Create a mind map of any Health and Safety issues 23

24 Create a mind map assessing ways to reduce Health and Safety risks. 24

25 Photograph of the dish / dishes you produced safely. 25

26 Self Evaluation and Peer Evaluation Reflect on how the dishes are prepared, cooked and presented and make recommendations for improvements. Obtain feedback from your peers and ask them to recommend ways to improve the dishes. 26

27 Self Evaluation and Peer Evaluation Dish / Dishes Self Evaluation Peer Feedback 1. Preparation: Cooking: Presentation: Health & Safety: 27

28 Self Evaluation and Peer Evaluation Dish / Dishes Self Evaluation Peer Feedback 2. Preparation: Cooking: Presentation: Health & Safety: 28

29 Self Evaluation and Peer Evaluation Dish / Dishes Self Evaluation Peer Feedback 3. Preparation: Cooking: Presentation: Health & Safety: 29

30 State three things you could do to improve the dishes

31 Tutorial Support and Feedback Practical Tasks Recording Form Candidate Date

32 Tutor / Teacher Feedback Contemporary Criteria Professional practices during production Observation & Comments Appropriate dress/ hygiene Maintained Health & Safety throughout the task. Correct equipment (selection, use and maintenance) Knife & use of equipment Maintenance of work area Efficiency of work Support required? Timings Dish 1 Dish 2 Dish 3 Presentation (correctly finished, neat, flair, garnish and creativity) Aroma Evidence of correct: Use of ingredients Preparation Flavour: (Seasoning, Texture, Consistency, Colour, temperature and balance. Tutor Signature I agree with the assessment feedback Grade Candidate signature 32

33 Obtain an observation statement from the tutor based on preparing, cooking and presentation of the dishes. 33

34 Obtain feedback from paying customers Customer Feedback Form Candidate : Date : Dish : Please circle the appropriate box. 1 = Poor 5 = Excellent Presentation Seasoning Texture Consistency Colour Temperature Dish balance Comments: Thank you very much for taking the time to give me feedback on my dishes. NAME: 34

35 State four things you could do to improve the dishes based on the tutor and customer feedback

36 Note the strength and weaknesses of the dishes Strength Weakness 36

37 Produce a written report critically reviewing the dishes that you have created. Taking in to consideration all the feedback you have been given. Include areas for improvements of the dishes you have made. Comment on all aspect of quality of the dish, including: Flavour: (Seasoning, Texture, Consistency, Colour, temperature, aroma, presentation and balance of the dish. 37

38 Customer Feedback Form Obtain feedback from paying customers Customer Feedback Form Obtain feedback from paying customers Candidate : Date : Dish : Candidate : Date : Dish : Please circle the appropriate box. 1 = Poor 5 = Excellent Presentation Seasoning Texture Consistency Colour Temperature Dish balance Please circle the appropriate box. 1 = Poor 5 = Excellent Presentation Seasoning Texture Consistency Colour Temperature Dish balance Comments: Comments: Thank you very much for taking the time to give me feedback on my dishes. NAME: Thank you very much for taking the time to give me feedback on my dishes. NAME: 38

39 My written report: 39