Learner Guide (1)

P a g e | 2 Assembling equipment ...................................................................................................................... 31 Ensuring cleanliness of equipment .................................................................................................... 31 Activity 2B ......................................................................................................................................... 32 2.3 – Use equipment safely and hygienically according to manufacturer instructions .......................... 33 Using equipment safely and hygienically ........................................................................................... 33 Activity 2C ......................................................................................................................................... 34 3. Portion and prepare ingredients ...................................................................................................... 35 3.1 – Weigh and measure ingredients and create portions according to recipe ................................... 36 Weighing and measuring ingredients ................................................................................................ 36 Creating portions according to the recipe ......................................................................................... 37 Activity 3A ......................................................................................................................................... 38 3.2 – Prepare, cut and portion ingredients according to recipe and cooking style ................................ 39 Preparing ingredients ........................................................................................................................ 39 Activity 3B ......................................................................................................................................... 41 3.3 – Minimise waste to maximise profitability of food items prepared ............................................... 42 Minimising waste .............................................................................................................................. 42 Activity 3C ......................................................................................................................................... 43 4. Cook dishes ...................................................................................................................................... 44 4.1 – Select and use cookery methods for dishes following standard recipes ....................................... 45 Selecting and using cookery methods ............................................................................................... 45 Activity 4A ......................................................................................................................................... 48 4.2 – Complete cooking process in a logical, planned and safe manner ................................................ 49 Developing plans and following logical cookery processes ................................................................ 49 Ensuring safety while cooking ........................................................................................................... 50 Activity 4B ......................................................................................................................................... 51 4.3 – Identify problems with the cooking process and take corrective action ....................................... 52 Identifying problems with the cooking process ................................................................................. 52 Taking corrective action ..................................................................................................................... 53 Activity 4C ......................................................................................................................................... 54 4.4 – Work cooperatively with colleagues to ensure timely preparation of dishes ............................... 55 Working cooperatively with colleagues ............................................................................................. 55 Activity 4D ......................................................................................................................................... 57 5. Present and store dishes .................................................................................................................. 58 5.1 – Present dishes on appropriate service-ware ................................................................................ 59

Performance Criteria Element Elements describe the essential outcomes. Performance Criteria Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Select ingredients 1.1 Confirm food production requirements from food preparation list and standard recipes 1.2 Calculate ingredient amounts according to requirements 1.3 Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements 1.4 Check perishable supplies for spoilage or contamination prior to preparation 2. Select, prepare and use equipment 2.1 Select type and size of equipment suitable to requirements 2.2 Safely assemble and ensure cleanliness of equipment before use 2.3 Use equipment safely and hygienically according to manufacturer instructions 3. Portion and prepare ingredients 3.1 Weigh and measure ingredients and create portions according to recipe 3.2 Prepare, cut and portion ingredients according to recipe and cooking style 3.3 Minimise waste to maximise profitability of food items prepared 4. Cook dishes 4.1 Select and use cookery methods for dishes following standard recipes 4.2 Complete cooking process in a logical, planned and safe manner 4.3 Identify problems with the cooking process and take corrective action 4.4 Work cooperatively with colleagues to ensure timely preparation of dishes 5. Present and store dishes 5.1 Present dishes on appropriate service-ware 5.2 Add garnishes and accompaniments according to standard recipes 5.3 Clean work area, and dispose of or store surplus and re- usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives

Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:  Major food types and their characteristics: o dairy products o dry goods o frozen goods o fruit o general food items:  batters  coatings  condiments and flavourings  garnishes  oils  sauces o meat o poultry o seafood o vegetables  How the major food types are used in diferent dishes and the efects on them of the diferent cookery methods listed in the performance evidence  Meaning and role of mise en place in the process of preparing, cooking and presenting food  Essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence  Contents of stock date codes and rotation labels  Safe operational practices using essential functions and features of equipment used in the above cookery methods Assessment Conditions Skills must be demonstrated in an operational commercial kitchen. This can be:  An industry workplace  A simulated industry environment, such as a training kitchen servicing customers. Assessment must ensure access to:  Fixtures and large equipment:

 pastry brush  tongs and serving utensils  whisks:  fine stainless steel wire  coarse stainless steel wire o steamers o spoons:  large plain and slotted metal spoons  ladles in a variety of sizes  wooden spoons o temperature probes o thermometers  Cleaning materials and equipment: o cleaning cloths o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas o dustpans and brooms o garbage bins and bags o hand towel dispenser and hand towels o mops and buckets o separate hand basin and antiseptic liquid soap dispenser for hand washing o sponges, brushes and scourers o tea towels  Organisational specifications: o equipment manufacturer instructions o mise en place lists, menus and standard recipes o ordering and docketing paperwork o food safety plan

1.1 – Confirm food production requirements from food preparation list and standard recipes By the end of this chapter, the learner should be able to:  Confirm timings, portion control, quantities to be produced, special customer requests, and special dietary requirements as necessary. Confirming food production requirements There are a variety of requirements which should be taken into consideration when checking food preparation lists and reading from recipes. The recipe should specify which resources, appliances, and ingredients are needed. It should also detail the specific stages of preparation. However, there may be a greater focus on timings, quantities, and special requirements on a food preparation list. You should have a good understanding of the specialist terms and phrases which are included on food preparation lists and within standard recipes. It is important to read them thoroughly before you start arranging the ingredients and utensils. You may be able to ask your supervisor or search the internet for any terms that you don’t understand. It will then be necessary to gather the foods and utensils, ensuring that you have everything necessary for preparation of the dish. You should confirm these food preparation requirements:  Timings  Portion control  Quantities to be produced  Special customer requests  Special dietary requirements. The ingredients on any standard recipe should be ordered in accordance with their use when preparing the dish. You should look out for terms such as “sliced”, “chopped”, or “minced” and ensure that the necessary preparation is undertaken before you begin cooking the dish. It might be possible to make substitutions if ingredients are not available in your kitchen or the customers have special dietary requirements. However, you should consider the efect of including alternative ingredients. They may have an impact on the taste and texture of the final dish. You are advised to follow the specific instructions when baking bread and cakes. However, adjustments might be made when cooking evening meals. It might be best to make exclusions in some instances. Establishing timings The food preparation lists and standard recipes should inform you how long it will take for completion of the dishes that you are planning on serving. They should allow for the amounts of time required for mixing and cooking diferent elements of the dish. However, you should be aware that preparation and cooling times may not be included. You should also be prepared for the cooking or baking times to vary slightly from those specified on the food preparation lists and recipes. It is important that you leave enough time in readiness for the arrival of dining parties. It might be possible to prepare the dishes in advance.

Activity 1A

Activity 1B

1.3 – Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements By the end of this chapter, the learner should be able to:  Carry out necessary checks when visiting stores to ensure that produce is of appropriate quality and freshness before purchasing  Refer to produce use-by-dates and make purchases in accordance with stock-rotation- requirements. Identifying and selecting ingredients You should take care when identifying and selecting ingredients in preparation for cooking. You are advised to take down exact details of the recipe, specifying the quantities that will be required. You can take this with you and cross of the items as they are picked. It is likely that the recipe will include specific types of ingredients. As an example, potatoes may be available in varieties including the Kerr’s Pink, King Edward, and Marris Piper. You might opt for alternatives and substitutes for reasons of price or special dietary requirements. You might also have a preference for certain brands. You may choose to shop and buy the ingredients online for convenience. However, this will mean that the specific ingredients are picked for you and are not of guaranteed quality. If you are keen to make a good impression, then it would be advisable to travel directly to the stores. You may choose to buy your produce from a supermarket or visit independent food merchants. If you are unable to locate the ingredients, then it would be advisable to ask a store worker. The contents of products should be clearly labelled. You should also consider the ways in which products have been sourced. You should have an understanding of these major food types:  Dairy products – the milk of mammals such as the cow and sheep is used in the production of dairy products. Examples of these products include milk, butter, cheese, and yogurt. They are excellent sources of calcium and protein. However, you should be aware that some dairy products are high in cholesterol and saturated fat. Some people are also intolerant and allergic to dairy products  Dry goods – these products do not contain any liquid. Examples include tea, cofee, and whole grains. They can last for a very long time when stored in the appropriate conditions  Frozen goods – frozen foods are stored and preserved at temperatures of under zero degrees centigrade. There is a wide selection of foods under this category including frozen vegetables, meats, and ice creams. They can last a particularly long time as most bacteria cannot grow in such conditions. However, you should be aware that most frozen goods have less nutritional benefit than fresh alternatives

 Fruit – there are a wide selection of fresh fruits with various health benefits. Examples include bananas, blueberries, strawberries, and melons. Such fruits are high in fibre and vitamin C. They have diferent shelf lives and you should ensure that they are kept in appropriate conditions  General food items: o batters – liquid based batters are usually made from a combination of dry flour, milk, water, and eggs. Batters often prepared and then used in the coating of fried foods such as fish and onion rings o coatings – there are various types of coating which are added to enhance the flavour and appearance of food. The coatings can also prevent the loss of liquid during the cooking process. Examples of coated foods include chocolate raisins, breaded fish, and cereals o condiments and flavourings – condiments and flavourings are added to a variety of dishes for the emphasis and inclusion of desirable flavours. Examples of condiments include mustard, tomato ketchup, and brown sauce. Herbs and spices may also be added to some dishes o garnishes – it is common to add garnishes for the increased visual appeal of food and drink. They may exaggerate certain flavours or provide a contrast. Examples of garnishes include croutons for soup, duxelles for meat based dishes, and cherries for cocktails o oils – it is likely that you will use oils during the heating and cooking process. They may also be used as an accompaniment to bread and dips. There is some variation in the nutritional properties of oils and they include various amounts of polyunsaturated and monounsaturated fatty acids. Examples include vegetable oil, sunflower oil, and coconut oil o sauces – there are a wide variety of liquid and cream sauces used for the purpose of enhancing the flavour and appearance of diferent dishes. The sauces may be used as accompaniments for sweet and savoury foods. Examples include soy sauce, tamarind sauce, and gravy  Meat – any edible animal flesh may be categorised as meat. The main components are water, protein, and fat. There is some argument that humans should eat meat as part of a healthy balanced diet. However, some people have ethical and religious reasons for avoiding the consumption of meat. Examples of meat include chicken breasts, pork sausages, and steak  Poultry – the term poultry refers to the birds which are kept, usually for their meat and eggs. Poultry, like other meats, is high in water, protein, and fat. Examples of commonly eaten poultry include chickens, turkeys, and ducks

 Seafood – any food that comes from the ocean may be categorised as seafood. Most types of seafood have excellent nutritional properties, containing essential minerals and omega-3 fats. Seafood is associated with a range of health benefits, including brain development, reduction of cardiovascular disease risk, and prevention of osteoarthritis. Examples of seafood include salmon, trout, tuna, muscles, and squid  Vegetables – any plant based foods may be referred to as vegetables. They may be eaten in their original state, after necessary preparation or cooked as an accompaniment to meals. Vegetables also have excellent nutritional value as they are high in vitamins, minerals, and fibre. You may use vegetables to increase the visual appeal and flavour of dishes. Examples include carrots, broccoli, Brussels sprouts, and cabbage Reading recipes The recipe should specify the types and quantities of produce that you are expected to select. It might specify certain varieties which have been used by the chef during preparation of the original dish. However, you may have the option of buying alternatives, without sacrificing the quality of your own dish. It might also be necessary to buy substitutes in accordance with special dietary requirements and preferences. If you’re on a tight budget, then it would be worth considering the availability of afordable alternatives. Ensuring quality and freshness The ingredients that you select should be of the best possible quality. It will be necessary to carefully inspect the fresh produce and ensure that there isn’t any bruising or signs of damage. Vegetables and fruit will ideally be bright and colourful. It will also be necessary to buy produce that is in season for the assurance of quality. You should pick the produce up and ensure that it has the textual qualities that you would expect. Fruit should feel smooth and firm. If there are noticeable variations in texture, then the fruit may have been damaged while being transferred to the store. The juiciest fruits will be relatively heavy. Considering stock rotation requirements You should refer to the use-by-dates and consider the length of time that the produce will last without any sacrifice in terms of quality or taste. Australian legislation specifies the need for products with a shelf-life of under two years to have use-by dates on the packaging. You should refer to these dated labels and ensure that the food can be expected to last long enough for your culinary purposes. There will inevitably be some deterioration in the quality and freshness of the food as it nears the use-by-date. You might have to restrict the amount of produce that is bought in accordance with your catering requirements. It will also be necessary to consider the produce that is already being stored on your premises. You will have to use the oldest purchase first as part of the stock rotation system. You might be expected to attach labels as a means of indicating the order in which produce should be used. Information such as the stocking and expiry date may be included on these labels. You might also have labels which highlight the foods that are to be used first.

Activity 1C

1.4 – Check perishable supplies for spoilage or contamination prior to preparation By the end of this chapter, the learner should be able to:  Perform checks and identify perishable foods which should be discarded. Checking perishable supplies You should be aware that perishable foods have to be kept in fridges at temperatures below 40 degrees F or freezers at temperatures below 0 degrees F to ensure that they don’t pose a health hazard. If you don’t store such foods in the appropriate manner, then bacteria will grow, and the foods will soon become unfit for consumption. Examples of perishable foods include poultry, seafood, and dairy. Any foods that have been cooked and left out for storage will also be considered perishable. You should take care when checking perishable foods. They should smell as they did when they were first purchased and be firm to the touch. If perishable foods look or feel slimy, then they should be immediately discarded. You should look out for physical changes and signs of chemical reactions and microbial contamination. Examples of such changes include bread that has become stale, meat that has started turning brown, and fruit which has become extremely soft. You might also notice milk and dairy products that have fermented and developed a sour taste. Contamination may occur when:  Cooked product is contaminated by raw product  Edible product is contaminated by waste  The product, people, or equipment that have been in contact product are moved between food handling areas.

Activity 1D

2. Select, prepare and use equipment 2.1. Select type and size of equipment suitable to requirements 2.2. Safely assemble and ensure cleanliness of equipment before use 2.3. Use equipment safely and hygienically according to manufacturer instructions

2.1 – Select type and size of equipment suitable to requirements By the end of this chapter, the learner should be able to:  Select appropriate items of kitchen equipment in accordance with culinary requirements. Selecting type and size of equipment It will be important to select cookery equipment that is suitable for your purposes. If you are working in a well-stocked kitchen, then you will have a wide variety of equipment to choose from. You will need to consider the types of equipment that will be needed during preparation and presentation of the finished dish. Cookery equipment may include:  Bain-marie – these baths of hot water should be used in the preparation of foods such as custard and terrine. The small dishes containing the food should be placed inside the Bain-marie for gentle heating. You will need to choose an appropriately sized Bain- marie for the dish that you are preparing. It is common to use roasting pans and casserole dishes  Blenders – these electrically powered appliances include blades for the mixing of ingredients in the preparation of milkshakes, purees, smoothies, and similar consumables. Large and durable blenders are typically used in commercial cooking environments  Crockery – you will be expected to use a range of crockery items in the presentation and serving of food. Examples of crockery include plates, bowls, and mugs. The size and decoration of crockery items varies in accordance with the dishes that are being served  Cutlery – you should be aware that there is a wide range of cutlery used for the purposes of food preparation, serving and consumption. Large serving spoons may be used to transfer vegetables to customer’s dishes, while smaller side-spoons may be used when eating starters  Food processors and mixers – Food processors and mixers are designed for the electric powered chopping, slicing, grating, and blending of raw ingredients. They come in a variety of sizes, suitable for commercial cooking  Knives and knife sharpening equipment – there are a wide variety of knives suitable for diferent cookery purposes. You may have access to knives for chopping raw ingredients, slicing meats, and cutting bread in your kitchen  Fryers – deep fat and low fat fryers may be used in the preparation of various ingredients. They may be used to cook chips and fried meats for customers with diferent culinary requirements

 Grills and griddles – these items are suitable for the cookery of various meats and vegetables. They come in a range of sizes and some are suitable for commercial purposes  Pans – there are a wide variety of pans in diferent shapes and sizes to suit your cookery requirements. Casserole pans may be used for the gentle cooking of stews and casseroles. Saucepans may be used for the frying of meat based ingredients such as bacon and sausages. You may also have the option of using woks for stir fry’s  Salamanders – these self-contained broiler units may be used for the purpose of finishing or browning prepared dishes. You may use them in the preparation of toasted sandwiches, melting cheese and slow baking  Scales – you may have access to diferent types of scales suitable for the weighing of ingredients in your kitchen. The scales may give analogue or digital readings and specify diferent types of weights. The appropriate size of scales will depend on the ingredients that you are weighing  Slicers – manual and electrically powered slicers may be used for the slicing of everything from vegetables to fruits and nuts in your kitchen  Steamers – there are a range of diferently sized steamers which may be used for the preparation of poached fish and freshly steamed vegetables  Thermometers – thermometers should be used in the testing of prepared dishes to ensure that they have been cooked to the appropriate temperature. An example would be the meat thermometer, which can be used to test the internal temperature of diferent cooked meats.

Activity 2A

2.2 – Safely assemble and ensure cleanliness of equipment before use By the end of this chapter, the learner should be able to:  Assemble kitchen equipment in accordance with the manufacturer’s instructions and any guidance that is provided  Take appropriate safety measures and ensure that the equipment is thoroughly cleaned. Assembling equipment You should take considerable care when assembling equipment for cookery. It will be necessary to follow the manufacturer’s instructions and ensure that all of the components are installed correctly. If you don’t do this then the equipment is unlikely to function properly. You might even be injured as a result of an equipment malfunction. You might have to follow the instructions for the assembly of a food processor, incorporating a variety of components. The instructions may specific the need to secure the large bowl with a handle onto the processor. The next step might be to insert the appropriate chopping blade for your purposes. The top piece should then be attached. The equipment should be switched of before it is connected to the mains. You should also ensure that any safety guards are in place. You will be expected to test the equipment and ensure that it functions efectively. Ensuring cleanliness of equipment You should also follow procedures for the assurance of safety when cleaning kitchen equipment. It is highly advisable to disconnect equipment from the electricity supply before you start cleaning. If this isn’t possible then you should lock down the controls and ensure that you won’t be exposed to potentially dangerous moving parts while cleaning. You should ask the supervisor if there is any doubt about how to follow the steps for successful cleaning. It might be necessary to wear protective gloves when handling blades and other components which could cause you injury. You might also have to request the assistance of a specialist staf member for the completion of some cleaning tasks. The individual components may have to be removed and thoroughly washed using warm water and detergent. You should also apply the appropriate cleaning solution to the outside of the machine. Sanitiser and disinfectant may have to be used to minimise the build-up of bacteria. The manufacturer’s instructions should be consulted once more to ensure that you don’t make any mistakes when putting the machine back together.

Activity 2B

2.3 – Use equipment safely and hygienically according to manufacturer instructions By the end of this chapter, the learner should be able to:  Follow safety procedures and act in accordance with the manufacturer’s instructions when using kitchen equipment  Take safety precautions and use appropriate techniques when handling kitchen knives. Using equipment safely and hygienically You should appreciate that there will be a safety risk if you don’t follow the manufacturer’s instructions and take precautions when using kitchen equipment. Routine checks should be carried it before using the equipment to ensure that it has been properly assembled. It will also be necessary to check the wiring for signs of deterioration and ensure that all of the safety guards are in place. If you identify any safety risks, then you should report to the supervisor and ensure that the equipment is removed from the cooking area for more rigorous inspection. Your organisation should provide training in the appropriate use of cooking equipment. However, you shouldn’t be afraid to speak with the supervisor if you have any concerns. It is essential that you follow these rules:  Wash your hands thoroughly before using any kitchen equipment  Don’t reach inside kitchen machinery when it is switched on or in operation  Ensure that the machinery is switched of before commencing cleaning duties  Only use kitchen equipment when you have been given the necessary training and are entirely confident of safety  Always act in accordance with the manufacturer’s instructions and ask for clarification when necessary  Follow the correct cleaning procedures after using each piece of equipment. Kitchen knives You should act in accordance with instructions when using electric and manual kitchen equipment. Particular care should be taken when using kitchen knives. Some varieties have extremely sharp blades which could cause significant injury if the knives aren’t handled properly. Examples include the chef’s knife and cleaver. You should use a well-secured chopping board when cutting and slicing with these knives. It will also be necessary to use the appropriate technique in accordance with training and guidance. Protective gloves may have to be worn to further minimise the safety risk. The knives should be thoroughly washed after each use to ensure that there is little chance of cross contamination. You should also take care when carrying knives, ensuring that they are kept close to the body, with the blade tip facing towards the ground.

Activity 2C

3. Portion and prepare ingredients 3.1. Weigh and measure ingredients and create portions according to recipe 3.2. Prepare, cut and portion ingredients according to recipe and cooking style 3.3. Minimise waste to maximise profitability of food items prepared

3.1 – Weigh and measure ingredients and create portions according to recipe By the end of this chapter, the learner should be able to:  Use common conversions, scales and other measuring tools to establish the correct quantities of ingredients  Demonstrate the ability to create portions of diferent sizes in accordance with the recipe. Weighing and measuring ingredients You will be expected to weigh and measure ingredients to ensure that the appropriate quantities are used during the cooking process. If you are following a recipe, then it should specify the exact quantities that were used in the creation of the original dish. The recipe might also specify the number of people that the dish will cater for. You might have to adjust the quantities if you are preparing to serve groups of diferent sizes. You may also have to convert the weights into metrics that you understand. Here are some examples of conversions which may be used when preparing ingredients:  150 degrees C = 300 degrees F or gas mark 2  200 degrees C = 400 degrees F or gas mark 6  50g = 2 imperial ounces  100 g = 3½ imperial ounces  1kg = 1,000g  250ml = 8fl ounces or 1 cup  600 ml = 1 pint or 2½ cups  1 Australian teaspoon = 5ml  1 Australian tablespoon = 4 teaspoons or 20ml. It has already been mentioned that there are diferent types of scales that may be used in your kitchen. Digital scales should give the most accurate readings. However, you may also be expected to use mechanical and metric scales. It will be necessary to check the kitchen scales on a regular basis and ensure that they are functioning properly. You may use them to weigh a variety of ingredients, including flour, butter, and vegetables. Balance scales should be set to zero before use. You will need to transfer the ingredients gradually and make adjustments as necessary. It might also be necessary to measure ingredients using spoons, cups, and marked jugs. You should take care when using these items and ensure that they are stable to obtain accurate readings. You may seek a second opinion if you aren’t entirely sure that you have the correct quantity.

Creating portions according to the recipe It has already been mentioned that you may have to adjust the quantities specified in a recipe to suit your purposes. You may take the example of a recipe for a chicken curry for two people. If you know that you are going to have to serve three people, then you will have to multiply the ingredients by two and then multiply by three. 20g of tomato puree would be halved to 10g and then multiplied to 30g. You may have to perform more calculated sums, depending on the recipe and your serving requirements. It might be necessary to use a calculator in some instances.

Activity 3A

3.2 – Prepare, cut and portion ingredients according to recipe and cooking style By the end of this chapter, the learner should be able to:  Apply the concept of mise en place and complete all necessary preparation tasks  Use appropriate cutting techniques and portion ingredients when required. Preparing ingredients It will be necessary to gather and prepare all of the ingredients that you are going to be using when cooking your chosen dish. The concept of mise en place may be applied to make the preparation process easier. This will involve the organisation of all the essential equipment and ingredients so that they can be accessed easily when cooking. You should be able to identify any missing ingredients and ensure that all of the preparation steps are carried out before cooking. It will also be possible to arrange the ingredients in the order that they will be needed to ensure that you don’t miss any steps when cooking. There are a number of steps which may be followed when preparing your ingredients. You might be required to peel potatoes, chop onions, and arrange meats ready for cooking. It will be necessary to wash ingredients such as fruit and vegetables to ensure that any pesticides and chemicals are removed. You might also have to soak fresh ingredients in a suitable bowl. Care should be taken during the preparation process to ensure that you don’t injure yourself or spoil the food. Food organisation and preparation may include:  Cleaning and preparing vegetables and other commodities  Cooking soups and other precooked items  Preparing and portioning: o meat o poultry o seafood  Preparing: o desserts o dressings o garnishes o sauces o stocks  Selecting and using service ware and equipment.

Cutting Great care should be taken when cutting ingredients to ensure that you don’t injure yourself. You are advised to place a damp cloth underneath a chopping board and ensure that it is secured on a flat and stable surface. It will also be necessary to hold knives in the appropriate manner and wear protective gloves in some instances. You should hold the knife with your dominant hand and use the non- dominant hand to secure the ingredient. It might be considered necessary to slice a small section to ensure that certain ingredients don’t roll around on the chopping board. You will also need to curl your fingers away from the blade so that you don’t cut yourself. Your organisation will ideally provide training and guidance in the use of safe and efective cutting techniques. Cutting techniques include:  Cross chop – you should use the pinch gripping method and use your non-dominant hand to secure the knife when using this technique. A rocking motion should be used to slice the ingredients  Rock chop – this a very similar technique to the cross chop. You should use the pinch grip and rocking motion. However, the non-dominant hand should be used to secure the ingredient, keeping your fingers out of the way when chopping. The knife should rest against the knuckles when using this technique Portioning It has already been mentioned that you may have to adjust the quantities included in recipes for serving groups of diferent sizes. You should also account for the quantity of ingredients that will be included in the finished dish. It is common practice to cut down the ingredients into appropriate sizes before cooking and serving. You may have to cut a chicken breast up into bite sized chunks and finely slice onions ready for frying. However, you will find that it is easier to portion ingredients such as beetroot and foods that are meant to be eaten cold after they have been cooked and chilled.

Activity 3B

3.3 – Minimise waste to maximise profitability of food items prepared By the end of this chapter, the learner should be able to:  Apply a range of measures for the purpose of minimising waste and maximising profitability of food items. Minimising waste There are numerous steps that can be taken to minimise the waste which can occur when preparing and cooking ingredients. You should consider alternative uses for the kinds of ingredients which would otherwise be discarded. As an example, you could use onion skins to enhance the flavour and appearance of stock. Kale stems may be chopped and then sprinkled over the top of finished dishes. Citrus peels can be zested and then incorporated into pasta sauces. There are a wide variety of options that should be taken into consideration. Organisation will be essential for the minimisation of waste. You should have a system for the recording of ingredients which are running low or have run out. It would also be worth buying ingredients which can be used in a variety of dishes. You should check the ingredients before buying and ensure that there is some time before the use-by-date. You should take care when cutting the ingredients and ensure that all of the edible bits are put to use. You can also use leftover vegetables and meat scraps in the preparation of broths and soups. It is very important that you follow the recipe and don’t prepare more ingredients than necessary. Care should also be taken when storing your ingredients. You should follow the storage instructions which are specified on the packaging. If you can’t locate these instructions, then it would be advisable to ask your supervisor. The fridge and freezer should be kept at appropriate temperatures to prolong the period in which food can be used. You could cut passive herbs into blocks ready for freezing and adding to any soups or sauces. It is also possible to freeze liquid-based ingredients, such as milk. You may be reluctant to serve leftovers to your customers. However, there is no reason why they shouldn’t be used for staf meals. It would also be worth composting leftover ingredients for use in vegetable gardens.

Activity 3C

4. Cook dishes 4.1. Select and use cookery methods for dishes following standard recipes 4.2. Complete cooking process in a logical, planned and safe manner 4.3. Identify problems with the cooking process and take corrective action 4.4. Work cooperatively with colleagues to ensure timely preparation of dishes

4.1 – Select and use cookery methods for dishes following standard recipes By the end of this chapter, the learner should be able to:  Select appropriate cooking methods for diferent types of foods in accordance with standard recipes. Selecting and using cookery methods There are a wide variety of cooking methods which should be used for certain types of food and dishes. It is quite common for these cooking methods to be specified in recipes. However, you may be required to choose the most suitable methods in some instances. You should be aware of the processes which must be followed to achieve desirable culinary results. It is likely that you will use these cookery methods:  Boiling – this is a particularly common cookery method which may be used for the preparation of vegetables. The food is usually transferred to a saucepan containing water, before being boiled and then simmered. You should check the ingredients regularly while boiling and ensure that the texture or flavour isn’t diminished. The vitamin content may also be reduced if you boil vegetables for too long  Poaching – this cooking method involves transferring ingredients to a saucepan or other piece of equipment and submerging in water with a heat of between 160 and 180 degrees. You may poach eggs, fish, or chicken. The food should remain intact as it isn’t cooked at particularly high temperatures. It should also retain its texture and not be softened, as may happen when stewing  Steaming – this cooking method involves cooking ingredients via the steam from a saucepan or other item of cooking equipment. The ingredients are usually contained within a bowl which has holes for the steam to enter. You may steam vegetables, fish, and tender meats. Such ingredients should retain their temperature and shape as they aren’t exposed to particularly high temperatures. They should have a fresh appearance and taste.  Braising – this two-stage cooking method involves sautéing or searing the ingredients before simmering them in liquid until tender. You may braise meats such as lamb, beef, and chicken legs for a desirable tender texture. Vegetables may also be caramelised using this method  Blanching – this cooking method involves plunging the ingredients into boiling water for a short amount of time before cooling them in cold water. Vegetables such as cabbage, onions, and carrots may be cooked in this way. You may choose blanching as a means of softening ingredients or reducing particularly strong and distinctive flavours  Stewing – this cooking method involves the same two stages as are used during braising. However, it is used in the cooking of smaller ingredients such as vegetables and chunks of meat which needs to be tenderised

 Roasting – this cooking method is commonly used for the preparation of roasted meats and vegetables. The ingredients are transferred to an oven and then roasted for a prolonged period. They should have a tender texture and the moisture should be retained  Baking – this is a similar method to roasting and is also performed in an oven. It is commonly used for the cooking of breads, cakes, and pastries. Such foods remain intact and have soft centres after baking  Grilling – this cooking method if often using in the preparation of sausages, steaks, and other meats. The heat is transferred from below the ingredients via a flame or stove top. The ingredients may have a crispy outside but should be tender. Meat may have grill lines if it has been cooked upon grates  Shallow frying – considerable care should be taken when using this rapid cookery method. It involves transferring the ingredients to a high-temperature pan containing a small amount of oil or other cooking liquid. The food should be appropriately browned and have a crispy texture  Deep-frying – this cooking method is used in the preparation of high fat foods such as chips, fritters, and chicken drumsticks. The ingredients should be soaked in hot fat and fried until they are ready to eat  Stir-frying – this cooking method can be used for the preparation of mixed meats and vegetables in a short space of time (around five minutes). The ingredients should be transferred to a high-heat pan or wok and turned continuously during cooking. They should retain their fresh flavour and texture  Pan-frying – this is a commonly used method for cooking a variety of meets and other ingredients. A small amount of oil should be transferred to the pan to ensure that the ingredients don’t stick while cooking. The ingredients should be flipped over a few times and the inside of any meat should be checked to ensure that it is thoroughly cooked  Microwaving – microwaves may fulfil a variety of functions including defrosting frozen food and heating up food that has been kept in cool storage. You should consider the power of your microwave and adjust the cooking times accordingly.

You may use the cookery methods in the preparation of these dishes:  Appetisers  Breakfast items  Café-style items  Dishes of limited complexity: o containing a small number of ingredients o requiring a single cookery method  Fast food  Partially-prepared items  Pasta dishes.

Activity 4A

Preheat the oven Prepare mise en place Slice meat and add other ingredients for cooking Heat vegetables on hob Create sauce for the meat and pour Place meat dish in oven 4.2 – Complete cooking process in a logical, planned and safe manner By the end of this chapter, the learner should be able to:  Prepare and organise the cooking process, applying the concept of mise en place  Take all necessary safety measures to minimise the risk of harm during the cooking process. Developing plans and following logical cookery processes It will be necessary to follow a logical, planned, and safe cooking process to achieve the best results. If you are using a recipe, then you should read it through from start to finish before you start cooking. This will ensure that you are well prepared and that the cooking tasks don’t catch you out. You might identify the need to follow preparation steps and pre-heat your oven to a specific temperature. You should ensure that you have all of the necessary ingredients for cooking your chosen dish. You might have to make a trip to the grocery store and buy fresh stocks before you start cooking. You will then need to spend time preparing the ingredients and ensuring that they are suitably placed for easy access. It might be necessary to wash and slice vegetables, cut meats, and measure appropriate quantities of herbs and spices. You should also gather the equipment that will be required, washing and assembling any items as necessary. You are advised to spend a little time developing a workflow plan which can be applied to the cooking process. This will enable you to break down the cookery tasks into manageable segments, fairly allocate responsibilities to team members, and ensure that the meal is finished on schedule. The cookery stages should follow a logical order. It might also be necessary for staf to work in collaboration to ensure that tasks are completed to the desired standard. Here is a basic example of a workflow plan:

Ensuring safety while cooking A number of steps should be followed to ensure your own safety and that of the individuals who are going to be eating the dishes that you prepare. You are advised to follow the instructions which are provided with any ingredients that you cook. It is also important to maintain separation between diferent types of food to minimise the risk of cross-contamination. You should wash any equipment and utensils immediately after use. Checks should be performed to ensure that food is thoroughly cooked. It might be necessary to insert temperature probes to ensure that food is cooked to the correct temperature throughout. Meat should be well browned, and you should cook until there aren’t any pink bits. It is common practice to serve cooked food at a temperature higher than 75 degrees C. However, some food may be transferred to the fridge or freezer for storage until required. It is essential that you don’t allow foods to remain in the temperature danger zone of between 5 and 60 degrees C. These safety measures should be followed:  Wearing protective heat resistant gloves when necessary  Not wearing loose-fitting clothing  Keeping the hair tied back and covered if appropriate  Removing jewellery or ensuring that it cannot come into contact with food  Keeping the food preparation area clean and tidy  Mopping up any spillages to prevent people from slipping over  Washing your hands before handling food and at appropriate times throughout the cooking process  Checking electrical connections and ensure that they aren’t frayed or exposed  Not leaving pots or pans unattended while heating  Clearing up any debris and remove obstacles from the cooking area  Separating towels and linen from direct heat.

Activity 4B

4.3 – Identify problems with the cooking process and take corrective action By the end of this chapter, the learner should be able to:  Successfully identify and demonstrate an understanding of problems which commonly occur during the cooking process  Take appropriate corrective actions in accordance with organisational expectations. Identifying problems with the cooking process You might have difficulty identifying problems if you are cooking dishes for the first time. However, you should still consider the types of issues that may arise and how they can successfully be resolved. It is essential that you learn from experience and don’t continue to make the same mistakes. You should also be aware of the problems that are commonly encountered during the cooking process. One common issue is the failure to read through the recipe and carry out the essential preparation before cooking. You can avoid this issue by taking your time and identifying all of the key details and procedures that will have to be followed. You should identify the tasks which can be carried out before you start cooking to make the entire process easier and less stressful. It will also be necessary to have all of the equipment and ingredients to hand. Ensure that the concept of mise en place is applied. Other problems that may be identified include:  Overfilling the pan – if you place too many ingredients in the pan then the heat will be trapped and steam will rise. This will mean that your ingredients don’t brown properly  Failing to preheat the hob or oven – if you don’t preheat the hob then your ingredients are unlikely to brown properly or stick to the bottom of the pan. The food might also have to be left out while you wait for the oven to heat  Not considering the oven’s characteristics – you should be aware that your oven may not cook to 200 degrees C, even if you adjust the dial correctly. If the temperature is too high, then your dishes will cook too quickly and vice versa  Using the wrong substitutions – you may be tempted to use substitutions in order to make dishes more healthy or afordable. However, there may be a compromise in the flavour and appearance of the finished dish  Failing to taste while cooking – you might assume that if you follow all of the steps outlined in the recipe then the final dish will be perfect. However, factors such as the type of equipment and ingredients will have an impact. You should taste the food at diferent times while cooking and make adjustments as necessary  Using poor quality ingredients – you may remember that the importance of freshness and quality were emphasised earlier in this unit. If you fail to perform the recommended checks then your dishes may have an inferior taste and appearance  Undercooking and overcooking – you might mistakenly assume that food has cooked all the way through if you don’t open it up or use a thermometer. It is also quite easy to forget and mistakenly overcook or burn your food.

Taking corrective action It will be necessary to corrective action to resolve any problems with the cooking process. Immediate action will be necessary whenever such problems are identified. You might need to report to the supervisor and purchase new ingredients. It might also be necessary to give warnings and quickly recall any food that has been served in restaurants. You might identify the need for corrective action as a result of:  Food tests  Kitchen inspections  Feedback and complaints from customers  Staf comments. There are numerous ways of dealing with unsafe food and kitchen hazards. It might be necessary to separate raw food from ready-meals. You might also have to discard any food that is past the ‘use by date’ or thought to contain harmful bacteria. Changes might have to be made in relation to the ways that foods are prepared and cooked. A staf training review might be necessary to ensure that such issues don’t occur in the future. You might have the following responsibilities:  Buying fresh ingredients and cooking equipment  Providing staf members with updated training and guidance  Discarding any food that is thought to have been contaminated  Updating policies and procedures  Changing the temperatures of fridges and freezers.

Activity 4C

4.4 – Work cooperatively with colleagues to ensure timely preparation of dishes By the end of this chapter, the learner should be able to:  Demonstrate excellent team-working skills and collaborate during the preparation of dishes. Working cooperatively with colleagues It is quite likely that you will be required to work in collaboration with a variety of other staf members when preparing dishes. You will be expected to demonstrate excellent team-working skills to ensure that the finished dishes meet the highest standards. Teamwork might also be necessary to ensure that dishes are cooked in accordance with commercial time constraints and deadlines. It is important to recognise and respect the contributions that are made by your colleagues. There will ideally be a strong leader who sets the example and allocates work fairly, in accordance with individual skills. There will inevitably be conflicts in the kitchen environment. You may have personal diferences and thoughts about the steps that should be followed when preparing food. However, you should consider the reasons for alternative viewpoints and be prepared to compromise. Any disagreements should be addressed at the earliest opportunity so that they can be resolved with minimum stress and fuss. The supervisor or another colleague may have to act as a mediator and make recommendations which can be mutually agreed. If you work in a fast-paced kitchen environment, then you are unlikely to have much quiet time. However, there may be occasions after finishing dishes when you can take the opportunity to assist your colleagues. They will probably be quite thankful for the ofer of help and be prepared to reciprocate in the future. The levels of motivation and commitment may increase as workers feel part of a strong team. You should be prepared to listen and give carefully considered responses when colleagues make enquiries and detail any workplace problems. Distractions should be minimised where possible, and you should give colleagues your full attention. You should ask for clarification when required and speak in easily understandable terms. Particularly serious issues might have to be referred to the supervisor. You will probably have a great deal to remember during the cooking process. You may have to follow written recipes and act upon the directions provided by colleagues and senior staf members. If you are worried about your ability to remember, then it would be worth taking note of the essential details. You should be prepared to ask for clarification to ensure that you fully understand the instructions. It will also be necessary to ask for help when required.

Other team-working skills that should be demonstrated include:  Giving positive reinforcement when colleagues do good work  Providing positive and constructive feedback  Listening carefully and processing instructions  Using open and closed questions appropriately  Providing guidance and supervision as necessary  Not making judgements based on personal characteristics  Exercising patience and tolerating mistakes.

Activity 4D

5. Present and store dishes 5.1. Present dishes on appropriate service-ware 5.2. Add garnishes and accompaniments according to standard recipes 5.3. Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives

5.1 – Present dishes on appropriate service-ware By the end of this chapter, the learner should be able to:  Choose appropriate service-ware and set tables in accordance with the dishes that are to be served. Presenting dishes You should be aware that the appearance of your finished dishes will be directly associated with quality and taste. If you take great care and ensure superb presentation, then the diners are likely to be impressed and expectant about the flavours that will be enjoyed. However, there are a number of presentational aspects that should be taken into consideration. It is essential that you choose appropriate service ware in order to show of your dish. There should be enough space on serving plates for the spacing and attractive presentation of food. However, you shouldn’t choose plates which are too large and seem to overwhelm the ingredients. It will also be necessary to consider the decoration of your service-ware. If you want the food to stand out, then it would be advisable to select plain white serving dishes. However, decorations may add some visual interest when required. Service-ware includes:  Platters, dishes, and bowls  Cutlery and serving utensils  Chopsticks. It is important for plates and bowls to be at the appropriate temperature before adding any food. If you are planning on serving hot meat-based dishes, then it would be advisable to keep the plates in an oven at a temperature of 200 degrees C. The plates will be very hot when you first remove them from the oven. However, they will cool down upon being transferred to the tables and ensure that the food is maintained at the appropriate temperature. It will also be possible to store bowls in the fridge in readiness for serving chilled dishes. You are also advised to care over the positioning of food on the plate. The general rule is that carbohydrate foods should be placed at 11 o’clock, vegetables at 2 o’clock, and protein at 6 o’clock relative to the diners. The greatest proportion of the dish should be taken up by the vegetables, followed by the starch and protein-based foods. These items may also be used in the presentation of food:  Casserole dishes  Fruit bowls  Vegetable bowls  Ramekins  Compotes  Platters  Salt and pepper pots  Gravy jugs

Setting tables There are a number of key rules that should be followed when setting tables for your diners. It is very important for the service-ware to have been thoroughly cleaned before starting this process. You should use appropriate cleaning solutions and ensure that the cutlery is sparkling. It will then be necessary to lay a table cloth and position the place mats accordingly. The beverage glasses should be placed on coasters, either directly in front, or to the upper right of the place mats. The next step will be to start placing the cutlery. You should begin with the knife and fork for the main course. The fork should be placed to the inner left of the place mat and the knife to the inner right. You should also ensure that the knife blade is facing inwards. You may then position the salad knife and fork similarly and to the outside of the main course cutlery. If you are going to be serving soup, then place the soup spoon directly to the right of the salad knife. The desert spoon may be placed above the serving mat, with the handle to the right for easy transfer when required. A desert fork may be placed underneath the spoon, facing in the opposite direction. It is quite usual to position a plate directly in the centre of the placemat, with a soup bowl upon it. The serviette may be placed on top of the bowl or to the left of the forks. If you have any trouble remembering these rules, then it would be worth asking your supervisor to perform a check. Chopsticks may be provided if you are serving Chinese dishes. These may come individually or in packets and should be of equal length. They are usually placed on the right-hand side of the plate, together with spoons. The diners may also be given chopstick holders for added convenience. Dishes may be served in combination with these utensils:  Butter knife  Cake knife  Caviar spoon  Ladle spoon  Sugar spoon  Tongs

Activity 5A

5.2 – Add garnishes and accompaniments according to standard recipes By the end of this chapter, the learner should be able to:  Choose appropriate garnishes and accompaniments for a variety of dishes and ensure that they are well presented. Adding garnishes and accompaniments You may need to buy a variety of garnishes and accompaniments in accordance with the instructions included within standard recipes. They may be added for the purpose of making your dishes more visually appealing or complementing the flavour and aroma. You should be aware that garnishes are often added as final flourishes to beverages and meals. There are a wide selection of garnishes which may be chosen in accordance with the dish and general efect that you are trying to achieve. It is common to provide lemon slices for fish dishes and sprigs of parsley for meat-based dishes. Other examples of garnishes include:  Sprigs of Rosemary – these small cuts of Rosemary may be added to enhance the aroma of meat and fish based dishes  Chives – finely chopped chives may be used to enhance the visual appeal and taste of various dishes including soup, omelettes, and salads  Croutons – these bite-sized chunks of sautéed or re-baked bread may add some crunch to soups or salads  Chopped herbs – there are a variety of herbs which may be chosen depending on the dishes that you have prepared. Parsley is commonly used in the garnishing of meat based dishes  Tomatoes– you can add tomato slices for the improved flavour and appearance of many dishes. If you’re feeling extravagant, then you may add a tomato rose to a starter. Alternatively, you could top a salad with tomato slices  Vegetable Juliennes – these finely chopped vegetable strips can add some colour and complement the flavour of many dishes. There are also a wide variety of accompaniments which may be added to balance and complement the flavour of any dishes that you prepare. It is important to carefully consider the accompaniments and ensure that they are appropriate for the meals.

Accompaniments may include:  Poppadums’ – these crispy snacks are often served as an accompaniment to spicy Indian dishes such as chicken biryani and masala. Black pepper and garlic seasonings may be added for extra flavour  Naan bread – these baked flatbreads are also commonly served alongside Indian dishes. They can be used to soak up the sauce and provide some welcome relief from the intense spice  Salsa – this type of sauce usually has tomato as the main ingredient and is included as an accompaniment to Italian and Spanish dishes. Onions, chillies and other ingredients may also be included  Rice – wholemeal and white rice varieties are served as accompaniments to dishes from around the world. Chinese meals may be served with egg fried rice, while Indian dishes may be served with Basmati rice  Chips – chips are another popular accompaniment and are commonly deep fried. It is common to serve chips alongside battered fish, burgers and other high cholesterol foods  Potatoes – potatoes are often served as a healthy alternative to chips. You may choose varieties such as the crispy baked potato or boiled new potatoes, depending on the dishes that are being served.

Activity 5B

5.3 – Clean work area, and dispose of or store surplus and reusable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives By the end of this chapter, the learner should be able to:  Perform cleaning duties which fall under their scope of responsibilities  Ensure that surplus food is stored appropriately or discarded in accordance with organisational procedures  Keep re-usable by food products where possible. Cleaning the work area It is very important to maintain a clean and well-organised work area. You will need to have an established cleaning system to minimise the build-up of bacteria and potential contamination. Regular periods should be set aside for the completion of essential cleaning tasks. You should follow the ‘clean as you go’ practice to ensure that mess doesn’t accumulate. It will be necessary to limit the build-up of food waste and ensure that the work surfaces are kept clean. Cleaning and sanitising may involve:  Cleaning: o dirt o food waste o grease o pest/waste removal  Sanitising: o eating and drinking utensils o food contact surfaces Your organisation may also assign these cleaning duties:  Disposing of waste  Mopping floors  Cleaning cooking utensils  Cleaning plates and glasses  Keeping corridors and aisles free of clutter  Dusting and polishing  Placing dustbin bags in appropriate receptacles and replenishing as necessary  Vacuuming  Inspecting the workplace to ensure that appropriate standards are being maintained.

Disposal and storage You may be expected to dispose of or store any ingredients and dishes that have not been used or consumed. It is common practice to discard any food that customers have left on their plates. If you find that customers are regularly leaving leftovers, then you might consider adjusting the portion sizes and providing the option of second helpings. It might also be possible to compost the leftovers in accordance with your organisation’s environmental policy. You should aim to minimise the amount of food waste. Kitchen waste and hazardous substances may include:  Any used or out of date ingredient or food item such as: o cooking oils o animal fat o ghee o dairy products, including milk, yoghurt, cheeses, and. soy products o dry goods, such as flours, sugars, pasta, and rice o fruit and vegetables o general food items such as sauces, condiments and flavourings, garnishes, coatings, and batters o meat, seafood, and poultry o meat products such as standard cuts, sausages, hams, and salami  Any cleaning agent or chemicals. It is likely that you will have surplus ingredients which can be kept for some time after the service period. You should ensure that they are rapidly transferred to appropriate storage environments for the maintenance of quality and freshness. Those ingredients and food containers that have to be discarded should be placed in the appropriate dustbins. You should have a designated recycling bin suitable for discarded packaging, plastic bottles and other materials. Fruit and vegetables should be placed in the compost bin or kept for the preparation of meals during upcoming service periods. Recyclable products may include:  Glass bottles and jars  Plastics  Paper and cardboard  Tin or aluminium containers  Fruit and vegetable matter.

You are also advised to keep re-usable food by-products in accordance with the organisational expectations. These by-products will be created during the meal preparation process and may be used for a variety of purposes. You could use them as garnishes or flavourings for sauces that you make. Reusable by-products may include:  Meat and fish ofcuts  Bones and trimmings  Fruit peelings and ofcuts  Vegetable peelings and ofcuts  Unused portions of: o fruits o vegetables o seafood, meat and poultry o flowers o garnishes o accompaniments o batter o dough o pastry o fillings o sauces and dips o eggs o Coconut cream and flesh. o combined spices o pastes.

Activity 5C

Summative Assessments At the end of your Learner Workbook, you will find the Summative Assessments. This includes:  Skills assessment  Knowledge assessment  Performance assessment. This holistically assesses your understanding and application of the skills, knowledge and performance requirements for this unit. Once this is completed, you will have finished this unit and be ready to move onto the next one – well done!

References These suggested references are for further reading and do not necessarily represent the contents of this unit. Websites Preparing and cooking food: https://www.foodstandards.gov.au/consumer/safety/faqsafety/documents/CharityFS_Preparing_Cooki ng_Food_July07.pdf What is a recipe – what is mise en place? https://whatscookingamerica.net/Information/WhatIsARecipe.htm Cooking by numbers: http://www.learner.org/interactives/dailymath/cooking.html Safe handling of raw produce and fresh-squeezed juices: https://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.html Choose the right equipment & use it properly: https://www.smartkitchen.com/resources/cooking-appendices/tips/choose-the-right-equipment-use-it- properly Food safety when shopping: https://www.betterhealth.vic.gov.au/health/healthyliving/food-safety-when-shopping What’s considered perishable food? http://www.thekitchn.com/whats-considered-perishable-food-222540 Cooking equipment safety: http://www.ehs.ucr.edu/safety/recipes/Cooking%20Equipment%20Safety%201.pdf Kitchen workplace safety: http://www.workplacesafetyadvice.co.uk/kitchen-workplace-safety.html Top 5 tips for kitchen hygiene: http://www.thehygienecompany.com/top-5-tips-kitchen-hygiene How to Prepare Ingredients: http://www.nourishu.com/cooking/hoe-to-prepare-ingredients/

Use "mise en place" to make meal preparation easier: http://food.unl.edu/use-mise-en-place-make-meal-preparation-easier How to reduce your food waste: https://www.thecaterer.com/articles/323901/how-to-reduce-your-food-waste 15 basic cooking methods you need to know: http://www.thedailymeal.com/15-basic-cooking-methods-you-need-know Methods of cookery and techniques: http://www.cookeryonline.com/Topics/Methods.html 25 most common cooking mistakes: http://www.today.com/food/25-most-common-cooking-mistakes-2D80555789 The most common cooking mistakes: http://www.cookinglight.com/cooking-101/techniques/cooking-questions-tips Can’t We All Just Get Along? https://www.qsrmagazine.com/store/can-t-we-all-just-get-along Teamwork in a commercial kitchen: https://clubtraining.com.au/2013/06/17/teamwork-in-a-commercial-kitchen/ Plating and serving: https://www.chefsteps.com/activities/plating-and-serving Seven ways to present food like a chef: http://startcooking.com/seven-ways-to-present-food-like-a-chef Restaurant kitchen cleaning list: https://www.thebalance.com/restaurant-kitchen-cleaning-list-2888798 Restaurant cleaning checklist: http://www.webstaurantstore.com/article/153/restaurant-cleaning-checklist.html All references accessed on and correct as of 10/10/2016 unless other otherwise stated.