Recipe

Year 12 Hospitality Trial Exam Study Commercial Cookery Strand Please be aware the units underlined can be assessed throughout the Trial and HSC Organise and prepare food * equipment * environmental impacts * food items – dairy, dry goods, fruits and vegetables, meat, seafood, poultry * food preparation techniques * food safety procedures * ingredients * menu items * portion control * recipes * safe and hygienic work practices * waste minimisation * work flow. * the key characteristics and uses of the main categories of food items and those that are particularly used in the organisation * menu and recipe requirements for the particular style, products and cuisine being served * expected numbers of customers to be served * full details of food safety procedures used in kitchen operations and the particular food safety regime for the organisation * correct handling and storage requirements for different types of food * applications of different types of cleaning products * the essential features of and safe practices for using common hazardous substances used within kitchens and in particular substances used by the organisation e.g. cleaning products * the environmental impacts of cleaning equipment and preparing food and minimal impact practices to reduce these especially those that relate to reusable resources, water and energy use * correct and environmentally sound disposal methods for kitchen waste and hazardous substances. Features of effective work flow management including: * logical sequence * time efficient * planning and organisation * time constraints * cooperation. Acknowledgement of the effect poor work flow has on: * colleagues * customers * workplace/organisation. The standard features of a recipe including: * preliminary preparation * equipment * quantity of ingredients * method * cooking temperature * cooking time * number of portions recipe will produce * total cost of product. Knowledge of a range of menu types including: * table d’hôte * set menu * à la carte * function * buffet * cyclic. An understanding of criteria for the selection of quality fresh, frozen, preserved and pre-prepared ingredients including: * dairy products * dry goods * fruit * vegetables * general food items * meat, poultry and seafood. Waste minimisation techniques and environmental considerations relating to food preparation including: * correct portion control * correct storage, handling and preparation of foodstuffs * use of off-cuts * waste minimisation * accurate measurements and calculations * recycling * using recyclable products * resource efficiency An understanding of: * environmental impacts when cleaning equipment and organising and preparing food practices to reduce environmental impacts, especially in relation to resource, water and energy use. Recyclable products may include: * glass bottles and jars * plastics * paper and cardboard * tin or aluminium containers fruit and vegetable matter Storage of ingredients after peeling to prevent spoilage including: * immersion in water * application of lemon juice * immersion in a mixture of water and lemon juice * immersion in brine. Cutting techniques for fruit and vegetables including: * julienne * brunoise * paysanne * macedoine * jardinière * turning * dicing * mirepoix. Knowledge of the safe and hygienic storage of meat, seafood and poultry including: * temperature ranges * storage times * frozen, fresh and cooked * specific storage areas for food types stock rotation. Present Food – please look in your booklets (very logical application) * crockery and utensils * food service * food service equipment * foods * garnishes * plating food * portions/portion control * presentation * safe and hygienic work practices * sauces * standard recipes * teamwork * workflow. Features and characteristics of successful teamwork including: * identification of purpose and aim of team * goal-setting * planning and organising work routines. Strategies for the promotion of cooperative working environments including: * good communication * mutual respect * understanding roles and responsibilities * positive working relationships * application of * codes of conduct * workplace policies and procedures * teamwork. An understanding of the relationship between food production/kitchen and: * food and beverage * room service. Clean and Maintain Kitchen Premises * chemical accidents * clean * cleaning agents/chemicals * cleaning equipment * cleaning schedules * environmental impacts * kitchen equipment * linen * maintain * safe and hygienic work practices * sanitise * surfaces * waste disposal. An awareness of the purpose and intent of food safety legislation regulations including: * Food Act 2003 (NSW) (as amended) * Food Regulation 2010 (NSW) (as amended). An awareness of the Food Safety Standards (Australia only) contained in the Australia New Zealand Food Standards Code. Awareness of the main features and intent of environmental legislation including: * Protection of the Environment Operations Act 1997 (NSW) and amendments * Codes of Practice (WorkCover NSW) * Control of Workplace Hazardous Substances. Interpretation of product labels and material safety data sheets (MSDS) for the safe preparation and use of cleaning and sanitising agents and chemicals: * directions and precautions for use * recommended dosage and dilution of chemicals * safe handling requirements * first aid * calculating quantity required * disposal methods * suitable storage item/container. How and where to obtain required MSDS. Use and application of a range of personal protective equipment (PPE) Knowledge of safe work practices and procedures including: * selection, use and maintenance of PPE * selection of appropriate equipment for the task * correct handling, application, labelling and storage of hazardous and nonhazardous materials * safe posture (sitting, standing, bending and lifting) * correct manual handling (lifting and transferring) * hazard identification and risk control * basic first aid training and access to first aid kits * procedures to follow in the event of an emergency * effective communication and teamwork * adherence to workplace/organisation policies and procedures * housekeeping/clean-up procedures, including waste disposal, with proper consideration of OHS and the environment. An understanding of the difference between cleaning and sanitising and the importance and purpose of each. Basic first aid for potential injury caused through use of cleaning agents and chemicals including: * chemical burns * inhaled chemical fumes * chemical splashes in eyes * chemicals ingested * chemicals absorbed through skin. Importance of safe work practices and OHS principles in relation to: * bending * lifting * carrying equipment * using equipment. Appropriate use and storage of chemicals and hazardous substances including: * separate well lit and ventilated storeroom * sealed, labelled containers with direction for use and first aid directions * never stored in food containers * always follow manufacturers’/enterprise instruction on containers * in accordance with material safety data sheet (MSDS) never mix chemicals. Procedures to follow in the event of an emergency including: * notification * appropriate authorities (emergency services and WorkCover NSW) * colleagues * supervisor * workplace/organisation policies and procedures * evacuate * secure building * reporting. Knowledge of procedures to deal with food and food preparation area, surfaces and equipment that may have been exposed to chemicals including: * ensuring contaminated food is destroyed * treating food preparation area, surfaces and equipment according to enterprise procedures to avoid any risk to food. An understanding of: * environmental impacts of cleaning commercial kitchens and equipment * practices to reduce environmental impacts, especially in relation to resource, water and energy use. Use Basic Methods of Cookery * calculating quantities * commodities * cooking equipment * methods of cookery * preparation of menu items/dishes * problems with the cookery process * safe and hygienic work practices * waste minimisation * workflow. * food classification for the major food groups * characteristics of different foods and appropriate cookery methods * underlying principles of all basic methods of cookery * culinary terms commonly used in association with the required methods of cookery * effects of different cookery methods on the nutritional value of food * principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and personal protective equipment. Underlying principles of each method of cookery including: * definition of cookery method * suitable foods * characteristics of foods prepared using this method * utensils and equipment * procedures for method of cookery * safe and hygienic work practices * suitable recipes * associated culinary terms * common problems and solutions * effect on the nutritional value of food * waste minimisation techniques. Cookery methods may include any used within an enterprise but must include the following: * boiling * poaching * steaming * stewing * braising * roasting * baking * grilling * shallow-frying * deep-frying * stir-frying * pan-frying. Knowledge of a range of commodities including: * characteristics * classification based on major industry food groupings * appropriate cooking methods. Indicators of problems with the cookery process including: * texture * colour * flavour * viscosity * aroma. An awareness of problems caused by incorrect: * temperature * time * method * foods/ingredients * selection and/or use of utensils and equipment. Strategies to deal with a range of problems including: * shortage of food items * problems with * ingredients/commodities * cookery process * meals produced * spillages * mistakes * equipment failure. Implement Food Safety Procedures * cleaning and sanitising * contamination * critical control points * food handling practices * food hazards * food safety * food safety monitoring * food safety program * food storage, preparation, display, service and disposal * food types * Hazard Analysis and Critical Control Points (HACCP) * policy and procedures * safe and hygienic work practices * single use items. * basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations and inspection regimes * working knowledge of relevant components of the organisation food safety program, especially policies, procedures, product specifications and the use of any monitoring documents * consequences of failure to observe food safety policies and procedures * basic understanding of HACCP principles, procedures and processes * critical control points for the specific food production system and the predetermined methods of control, especially time and temperature controls used in the storage, preparation, display, service and disposal of food * meaning of hazardous foods, especially as described by local legislation and national food codes * high risk customer groups (those who may have a higher than average risk of harm from food contamination), such as: * children or babies * pregnant women * aged persons * people with immune deficiencies or allergies * methods of food storage, production, display, service and disposal for the industry sector and food business, especially appropriate temperature levels for each of these processes * broad understanding of the main types of safety hazards and contamination that may be found in the main food types handled by the industry sector and food business * broad understanding of the conditions for development of microbiological contamination for the main food types handled by the industry sector and food business * broad understanding of the appropriate environmental conditions, including temperature controls, for the storage of the main food types handled by the industry sector and food business * temperature danger zone for the main food types handled by the industry sector and food business and the two-hour and four-hour rule * principles and methods of safe food handling * choice and application of cleaning, sanitising and pest control equipment and materials. A basic understanding of Hazard Analysis Critical Control Points (HACCP) * definition * key principles * critical control points in food preparation * procedures and processes. Operational policies and procedures for HACCP in relation to potentially hazardous foods including: * meat – raw or cooked * fish, fish paste and shellfish * cooked poultry * milk and milk products * desserts consisting of egg and milk. Knowledge of safe and hygienic work practices and procedures including: * personal hygiene * safe and hygienic handling of food and beverages * regular hand washing * correct food storage * suitable dress and personal protective equipment and clothing * avoidance of cross-contamination * hygienic cleaning practices * use of cleaning equipment, clothes and materials * safe handling and disposal of linen and laundry * appropriate handling and disposal of garbage * cleaning and sanitising * following the workplace/organisation’s food safety program. * temperature danger zone for the main food types * two-hour and four-hour rule * appropriate temperature levels for methods of food storage, production, display and service. Workplace/organisation policies and procedures to ensuring the safety of food served and sold to customers under a range of conditions including: * supervising the display of food to prevent contamination by customers * removing contaminated food immediately * providing separate serving utensils for each dish * providing protective barriers * displaying food under temperature control * packaging * suitable for use on the particular foodstuff * ensuring it is not damaged during packaging or display process * ensuring that damaged packaging does not allow contamination. Receive and Store Kitchen Supplies * principles of stock control, including: * rotation * correct storage procedures for specific goods * food segregation * checking for slow moving items * common examples of stock control documentation and systems * enterprise requirements and procedures related to the Australia New Zealand Food Standards Code and food safety programs * suitable storage for the various types of food * basic supplies and commodities * hygiene procedures related to stock handling and storage. Storage may include: * refrigeration * freezers * coolrooms * dry stores.