on the chopping block sithccco01a - organise & prepare food sithccc002a - present food
TRANSCRIPT
ON THE CHOPPING BLOCKSITHCCCO01A -Organise & Prepare Food
SITHCCC002A - Present Food
WORKING TOGETHER
Routines Cleaning Schedules Rosters Uniform requirements Working together
How does the kitchen have a relationship with food and beverage?
How does the kitchen have a relationship with room service?
ONGUARD SAFETY TESTS
Safety tests need to be completed by 1 week.
Type in the url:http://www.1300acepro.com/OnGuardACEPro/?
schoolId=emmaus.parra.catholic
1. Create a user name that your teacher can identify you by.
2. Login3. Add course (Yr 10/11 Hospitality)4. Complete all safety tests (100%)
TEAMWORK
A team is a group of people who work together to achieve a common goal. It involves a group of people working together by sharing their knowledge and skills to achieve the common goal.
What are the benefits of teamwork?
What kind of teams do you think exist in a restaurant? (pg 231)
CHARACTERISTICS OF GOOD TEAMWORK Effective teams that are able to complete tasks
efficiently and in a timely manner possess similar characteristics.
Choose 5 of the characterisitics below and give an example or outline a scenario :
Commitment & dedication Tolerance & respect Cooperation Trust, support & honesty Knowledge of group members responsibilities and duties Readiness to meet the needs Set goals Planning & organising De-brief Feedback
PRINCIPLES OF TIME & TASK MANAGEMENT
Teamwork requires effective time and task management in order for goals set to be completed.
Organising tasks involves prioritising, time management, individual needs and group needs to be set before the task is undertaken.
Time management includes prioritising, delegating tasks, problem solving and decision making.
FOOD PRODUCTION FUNDAMENTALS - RECIPES
Recipes are instructional tools that set out the steps required to make a particular dish.
Handout – Interpreting a recipe
FOOD PRODUCTION FUNDAMENTALS – WORK FLOW
Preparation and cooking of food requires a logical sequence of all tasks and commonsense.
A workflow in generally set out as below:
What consequences could arise if a workflow is not followed?
Write a workflow for the pancakes recipe on page 295 of your text book.
Time Workflow Ingredients
Utensils
EFFECTIVE WORKFLOW MANAGEMENT INCLUDES:
1. Logical sequence2. Planning & organisation3. Time constraints4. Cooperation
A workflow plan identifies the precise steps of the task
o The type of food to be prepared and servedo The number and size of the portions to be servedo The time when food has to be servedo The method of food service and preparationo The location of the food service eg dining room
WORKFLOW PLANNING OF
EACH TASK, NO MATTER HOW LARGE OR SMALL, IS
ESSENTIAL TO THE SMOOTH AND EFFICIENT RUNNING OF
THE KITCHEN.
SERVICE PERIODS
Service periods are broken up into the following:
BreakfastLunchDinnerSupper
STYLES OF SERVICE
The style of service offered is dependent on the enterprises target market, staffing levels and skills, equipment available and the layout of the enterprise.
There are 8 styles of service.
MENUS
A menu is a list of food items that are prepared, cooked and available at the enterprise for purchase.
SERVICES & MENUS
Using the notes in your text book pages 11-12 on service styles and menus, list an example for each style or menu.
F & B FLOW OF SERVICE
It is important that the flow of service is monitored as the delivery of meals need to be in a timely manner and should be appropriate to the customer’s needs.
Text pg 13-14.
ACTIVITY
Design a formal menu card for function of your choice
SIGNIFICANT COMPETENCY TASK
Menu modification
PERSONAL HYGIENE – (SPICK & SPAN)
Identify 10 personal hygiene rules including hands, hair, uniform, clothing and health.
What are some personal hygiene risks? What can this result in?
EQUIPMENT
Equipment is classified into 3 categories:
UTENSILS
These are mainly used in the preparation of food. They are small hand held tools that are used in the kitchen.
Activity – Create an A-Z list of utensils used in the kitchen.
Activity – Utensil Bingo
MECHANICAL EQUIPMENT
Mechanical equipment is operated by power and enables tasks to be completed more efficiently.
List and describe 3 pieces of mechanical equipment used in the kitchen.
FIXED EQUIPMENT
Fixed equipment is large and as a result is not moved around in the kitchen.
List and describe 3 examples of fixed equipment.
CARTOUCHE
A cartouche is a piece of greaseproof paper cut to fit the pan it will cover. It is used to keep food submerged in the liquid.
Activity – Using a piece of paper make a cartouche.
CHOPPING BOARDS
Draw each colour chopping board into your workbook. Identify the type of food that is prepared on each colour board.
Yielding surface –
Unyielding surface –
KNIVES
Different types of knives
Video & demonstration of knives
Practice sharpening a knife with a stone and with a steel.
ACTIVITIES
Label the different parts of a chef’s knife.
Revision sheet - classification
STOCK CONTROL
SQ3R Stock Control on pages 123 – 134 of your F&B textbook.
Glue sheet in of the Stock Control Process. Summarise under the following headings:
Take Delivery of Stock Store Stock Rotate & Maintain Stock
Why is stock control important in relation to food orders and maintaining quality in the purchasing and use of products.
MISE-EN-PLACE
Mise en place is a French term meaning ‘everything in its place’.
It involves all the preparation of ingredients before cooking commences or the assembling of the dish.
Effective preparation will minimise wastage, save time and ensure dishes are prepared within the time period required.
CONTINUED…….
Mise en place involves the following: Selecting the correct recipe (recipe card) Having readily available ingredients Ensuring all equipment is ready eg knives
sharpened Once the above are done preparation of the
ingredient can begin. This may involve, washing, peeling, precision cutting, mincing, trussing, filleting or marinating.
Mise en place for service includes stacking clean plates, warming plates, collection of utensils and ensuring garnishes are prepared.
ACTIVITY
Using structured sentences and paragraphs, write at least 2 paragraphs explaining the advantages of organising mise en place prior to service.
Beef in Red wine Mise en place activity sheet.
ORDERING STOCK
PRACTICALS – VEGETABLE CUTS
Turned vegetables, mirepoix, bouquet garni – turn into a vegetable soup
Crudies with yoghurt dip Julienne salad Pizzetta
PRACTICALS - PEELING & SEGMENTING
Chiffonade mint/lettuce Orange segmenting – orange cocktail and
fruit salad
PRACTICALS - BRUSCHETTA
Onions Tomato – blanching & peeling Garlic – crushing Compound butter
PRACTICALS - GARNISHES
Clarified butter Parsley Duxelle Croutons Garnishes
PRACTICALS
Macaroni & Cheese Vegetable gratin Meat mise en place – Demonstration by
butcher Seafood mise en place Poultry mise en place – marinated chicken
wings Coatings – pancakes Corn fritters seafood basket Crumbed veal, hassleback potatoes,
jardinière veges and frozen compound butter
REVISION
Review activities pages 297 - 314