ON THE CHOPPING BLOCK SITHCCCO01A - Organise & Prepare Food SITHCCC002A - Present Food

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