SITHCCC027 SAQ

Assessment 1 Your task: 1. Provide 6 examples of how you would identify the required food quantities to be prepared to enable you to select ingredients and prepare your mise en place for the shift. Examples 1. Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first 2. Service requirements, e.g. self-service, set menu, à la carte buffet 3. Quality standards, e.g. differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel 4. Equipment available, e.g. specialised cooking equipment like steamers, braisière, or wok 5. Infrastructure, e.g. storage space and preparation space can impact on possible processes such as carcass breakdown 6. Price, e.g. cheaper items may be used for stocks than for plated dishes 2. You have identified the food requirements for the dishes you have to prepare for service. List 3 details you must check when collecting these from storage areas or upon delivery from stores to ensure quality and freshness and prevent spoilage: Details to be checked 1. Heat is transferred from the source to a cooking vessel, e.g. from a gas burner to a pot and from electric coils to a pan 2. Heat travels directly from its source, e.g. grill bars, salamander, open fire, spit roast and blow torch 3. Heat travels in another medium, e.g. hot air in an oven, boiling liquid, hot fat in deep fryer and through steam 3. Complete the following table relating to the common methods of cookery, providing details for:  The definition and principles  a menu example for each method of cookery using protein or dairy as a main ingredient  a menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient Method of Cookery Definition Menu example Meat or dairy product Menu example vegetable or farinaceous product Boiling Submerging food in a liquid, other than fat, at 100°C. Corned beef in caper sauce, pork shoulder in herb broth, boiled ox tongue, boiler chickens used for stock and pancakes. Geese usually boiled for one hour then Potatoes – boiled potatoes in parsley butter, duchess potatoes, snow potatoes, potato purée, rissoler-style potatoes

finished by roasting, fish in court-bouillon such as trout cooked au bleu, cod darne, smoked haddock chowder, boiled mud crab, cooked prawns, boiled eggs, blanched walnuts, almonds, pistachio nuts.Béchamel sauce, Mornay sauce, Anglaise sauce, cheese fondue Other vegetables – all varieties either served plain or blanched and finished with butter, glacé style root vegetable Blanched peaches, tomatoes for concassée.Boiled rice, boiled dumplings, gnocchi Parisienne, gnocchi Piémontaise, fettuccine with ham in cream sauce, buckwheat noodle salad, pasta salad. Steaming Food is cooked by the steam of a boiling liquid without being suspended in it. Steamed cured veal silverside with chive sauce, beef fillet steamed on marrow bones with Pernod and fennel, steamed pork buns, steamed chicken breast with oyster mushrooms, quail rice rolls with Thai basil and oyster sauce. Whole or portioned poultry. Steamed mussels in black bean sauce, steamed trout with grainy mustard butter, steamed red emperor with stir-fried vegetables,Cheese pudding Steamed potatoes, steamed broccoli with carrot julienne, most vegetables. Steamed apricots on brioche with brandy sauce, prunes and apple in armagnac. Dried fruit.Steamed pudding, sticky date pudding with toffee sauce, steamed yeast buns, steamed dumplings with hazelnut filling Poaching Submerging food in a liquid, normally other than fat. This is a gentle form of cooking between 80°C and 95°C. Poached chicken breast with vegetable assortment, chicken breast stuffed with oysters served in champagne sauce, beef fillet slices poached in native pepper broth, veal fillet poached in dashi Poached white asparagus, whole tamarillo poached in rose wine, figs poached in maraschino served with almond ice parfait, pear belle Helene, peach Melba.Poached

in champagne sauce, lamb’s heart with bacon, ox kidneys braised with stout, braised beef in red wine sauce, lamb shoulder in rosemary jus, lamb shanks in tomato and basil sauce, braised pork neck in apricot and caraway gravy, kangaroo with muntries sauce, chicken braised in citrus jus, chicken ballottines with mushrooms and pine nuts, duck confit, guinea fowl braised in a casserole, pheasant salmis, goose in blackcurrant sauce braised snapper in Pernod sauce, seafood risotto, braised octopus with tomato and basil sauce eggplant and zucchini in tomato and olive oil, stuffed capsicum, braised chickpeas in garlic broth, braised puy lentils with vegetable macédoine Braised rice pilaf, braised ravioli in tomato sauce Roasting Food is exposed to direct heat in the oven or turned over an open fire. Fat is used to aid in the cooking process. Roast guinea fowl with feta cheese stuffing Roast chicken, roast turkey, roast guinea fowl or pheasant, roast duck, roast squab, roast pork with apple sauce, roast beef with mustard, roast leg of lamb, roast venison, roasted chestnuts, roasted pumpkin seed dressing Roast root vegetable medley, roasted Mediterranean vegetables Roasted rice Grilling Food is cooked by exposing it to radiated heat. Food can be cooked above or below the heat source, or between 2 heat sources. Raclette with pickles, grilled haloumi with chickpeas, croque- monsieur, Reuben sandwich, bruschetta Chateaubriand with two sauces (can also be roasted), fillet Grilled tomatoes with Parmesan, Roman tomato chutney with roasted garlic, Swiss mushrooms stuffed with goat’s cheese, cauliflower Mornay, fresh asparagus grilled

steak and béarnaise sauce, entrecôte (striploin steak) with parsley butter, pork cutlet with apple purée and limes, lamb medallions with pink pepper crust, char- grilled chicken, grilled spatchcock diable, turkey steak with pineapple slices, grilled muscovy duck breast with oyster mushrooms and bacon, grilled tuna with basil and capsicum, octopus in garlic marinade, salmon suprême with Maltese sauce, stingray slices with lime and orange butter, oysters Mornay, lobster Thermidor, frittata with roast vegetables with rock salt, grilled corncob, grilled pineapple slices, honey glazed apples, grilled bananas, crème brûlée, meringue, apple pancakes, crêpes soufflé, sabayon of rum fruit Grilled rice cakes, grilled arancini, grilled semolina wedges, grilled gnocchi and pesto, grilled polenta with arrabiata sauce Baking Food is cooked using convection of hot air in an oven, or by conduction on a hot stone, griddle iron or in hot ash, without the aid of fat. The air in the oven can be modified by using steam Baked yoghurt with rhubarb, cheese soufflé, baked custard, crème brûlée Pork fillet in filo pastry, beef fillet Wellington, lamb medallions in puff pastry, veal loin in herb and pistachio mantle, striploin baked in a salt crust, leg ham in bread dough, pigeon baked in clay, duck galantine, chicken terrine and duck in wattle seed damper, salmon fillet in brioche, stuffed trout with beurre blanc, coral trout medallion with avocado and mango in filo pastry, soufflé grand marnier, meringue with fresh Baked potatoes with sour cream, Boulangere potatoes, dauphinoise potatoes, pumpkin baked with curry and honey Baked apple with cinnamon sugar, pear in puff pastry, tarte tatin All bread varieties, baked cakes, baked semolina pudding, baked rice with dried fruit, lasagne, cannelloni with spinach stuffing

coconut, crumbed chicken breast, southern fried chicken, chicken Kiev, stuffed pork cutlet, crumbed lamb cutlets, sweet and sour pork, fish and chips, fish fillets Orly- style, fried calamari, crumbed sole fillets, prawn and vegetable tempura, fried eggs in sweet chilli sauce (take care, as they splatter), deep-fried quail eggs with prosciutto farce tamari dipping sauce, deep-fried pasta for garnish, rice croquettes Microwaving Food is cooked using electromagnetic radiation. Meat - Reheating Poultry - Reheating Seafood - Reheating Eggs - Scrambled Eggs Cream - Heating small amounts quickly Milk - Heating small amounts quickly Pasta - Reheating Rice - Reheating Fruit - Jam Vegetables - Reheating 4. Choose 4 methods of cookery and list the suitable equipment that is used for these (no repetitions) Method of cookery Equipment used 1. Roasting Thermometer , roasting pen, roasting rack 2. Grilling meat thermometer, grill brush, mitts, spatula 3.baking Bakers oven and trays 4. frying Oil filter,bench top fryer and chemical deep fryerR 5. List 5 safety aspects which must be considered for each to prevent injuries when using equipment:

Safety aspects 1. Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations. 2. Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential 3. Whichever equipment is used, it is important to check it first for cleanliness to prevent cross- contamination. 4. Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage the equipment or cause injury 5. Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria. 6. What are the cleaning requirements and considerations for equipment maintenance to ensure efficiency during service? What should you inspect when assembling equipment? Cleaning requirements, maintenance, and inspection for assembly of equipment 1. Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the intended use 2. Once all of the ingredients are weighed consider the correct storage requirements for further use as well as preparation and workflow implications 3. Prepare the ingredients into the correct size or trim as required. The requirements should be outlined in the recipe and will be influenced by the dish, its origin and final presentation 4. After the recipe card has been consulted and your production has been planned, correct weighing of ingredients is essential. 7. What are the scales of doneness and temperatures which apply for meat? What are the critical aspects that need to be considered when cooking pork and poultry products, as well as cooking times based on weight and type of meats? English term French term Internal Temperature Well done Medium Rare Very rare Bien cut A point Saignant Bieu 70°C 60°C 55°C 52°C 8. How does the location of muscle in an animal affect your choice of cookery method for the preparation of a dish? How does this affect economic aspects in commercial cookery?

11. What is the correct procedure for preparing and cooking pulses? Procedure (A). Guideline for cooking times will vary with the type and age of the pulses, tasting is the best way to check pulses are done (B) Combine pre-soaked pulses with water and seasoning in a large cooking container (C) Use large saucepan or cooking container, bring the water to boil, reduce heat and simmer until pulses are just tender and not mushy. 12. Why is teamwork important in a commercial kitchen? Provide examples for typical communication requirements to ensure efficient preparation, cooking and service of food items: Importance of teamwork It is the job of the leader to build the environment for a team to form. TRUST – Without trust, a group will never become a team. ... Each person who is part of the kitchen team is important to the success of the operation and must be given due respect for his or her role. Examples for communication requirements 1. Once your list is complete, double check it to make sure nothing has been missed and then see whether anyone else need any help. 2. one of the most important aspects of organisation is establishing systems. 3.when plating each dish,standard garnishes and accompaniments need to be added to make the dish complete -and the correct final product. 4. being part of a team and supporting other team members raises of whole team productivity level. 13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards. Food Safe Storage requirements Cleaning and Sanitation Specific areas and equipment that need to be cleaned 1. Use a refrigerator thermometer to check your refrigerator is at or below Cleaning is the act of removing of dirt, food particles, grease, First you clean and then you sanitise. In order to be effective,

5 degree Celsius. grime, scum, etc. from a surface. Cleaning is aided by the application of a detergent, which helps to lift the dirt from the surface as well as keep it from reattaching. Cleaning generally produces a visible result, i.e. the object looks clean. However, cleaning does not kill off bacteria the sanitation process requires a clean and detergent-free surface. 2. Avoid overloading the refrigerator, space between items allow cold air to move over the food. Sanitation means that heat or a chemical sanitisation product is applied to kill/reduce the amount of bacteria At the end of your shift you will need to conduct a more thorough clean of all your work surfaces, such as benches and shelves. 3. Do not buy swollen chilled packages this indicates bacteria have grown in the food. Surfaces that come into contact with food products need to be sanitised regularly You will also need to clean stovetops, the oven, walls, floors, cupboards and other parts of the kitchen and service area. 4. Raw meats, fish and poultry should be stored well wrapped or contained to prevent their juices leaking onto other foods or the inside of the refrigerator. 5. Ready to eat food should be stored on shelves above uncooked food such as raw meat to prevent any juices from the raw food dripping onto ready to eat food.