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Option 1 - Service Period Summary Use cookery skills effectively

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Presentation on theme: "Option 1 - Service Period Summary Use cookery skills effectively"— Presentation transcript:

1 Option 1 - Service Period Summary Use cookery skills effectively
Event/Shift (school identified or work placement) Tasks Description Covers (numbers served) Eg School Open Night OR Work Placement Sandwiches, hot and cold canapés, Service: 5:00pm-7:00pm Vegetable preparation for lunch – 3 dishes, 450 guests 50 customers 1 2 3 4 5 6 7 8 9 10 11 12 SIT20312 V1.0 Cluster F Option 1 eportfolio

2 Cluster F: Portfolio Checklist Use cookery skills effectively
Food organisation and preparation May include: Cleaning & preparing vegetables and other commodities Cooking soups and other precooked items Preparing and portioning: Meat Poultry Seafood Preparing: Desserts Dressings Garnishes Sauces Stocks Selecting and using service ware and equipment Food Production/Service Requirements May include: Different menu types: A la carte Buffet Pre-ordered items Set menu Different service periods: Breakfast Dinner Lunch Special function End of shift Procedures May include: Cleaning procedures Debriefing sessions Preparation for next food service or production period Quality review Restocking Storage of food items SIT20312 V1.0 Cluster F Option 1 eportfolio

3 SIT20312 V1.0 Cluster F Option 1 eportfolio
Cluster F: Portfolio Checklist Produce dishes using basic methods of cookery Equipment May include: Bain Marie Blenders Cooking ranges: Electric Gas Induction Crockery Cutlery Food processors and mixers Knives and knife sharpening equipment Fryers Grills and griddles Microwaves Ovens Pans Salamanders Scales Slicers Steamers Thermometers Utensils Other… Dishes May include: Appetisers Breakfast items Café-style items Dishes of limited complexity Containing a small number of ingredients Requiring a single cookery method Fast food Partially prepared items Pasta dishes Methods of cookery Baking Blanching Boiling Braising Deep-frying Grilling Poaching Roasting Shallow frying Pan Frying Sauté Stir Frying Steaming Stewing Microwaving Recipes Follow standard recipes for dishes that together use all of the following ingredients: Dairy products Dry goods Fruit General food items Meat Poultry Seafood Vegetables Food Production Requirements May include: Deadlines Portion control Quantities to be produced Special customer requests Special dietary requirements SIT20312 V1.0 Cluster F Option 1 eportfolio

4 Sample: Chicken Schnitzel Baguette Date: 24/6/14
Equipment Used Chopping boards- Yellow for chicken, Green for salad vegetables and White for baguette Knives- Serrated and chefs Gastronomes for crumbing set Meat mallet, bowls Skills/Knowledge Demonstrated Shallow frying Crumbing set Precision cuts – Paysanne and chiffonade Mayonnaise Methods of Cookery Shallow frying Self Evaluation and Feedback Overall everything went well. I was happy with the result. Area to improve is to ensure the oil is not too hot. After I cooked the first schnitzel there was burnt crumbs left in the frying pan. So when I cooked the other schnitzels they were covered with burnt crumbs, which didn’t look good. Next time I will check that the oil isn’t too hot. Cleaning and Waste Minimisation Procedures Left over bread can be used for breadcrumbs. Used oil needs to be collected and environmentally disposed. Crumb set must be disposed of after service and not used again to avoid cross contamination. SIT20312 V1.0 Cluster F Option 1 eportfolio

5 Sample: Chicken Schnitzel Baguette Date: 24/6/14
Methods of cookery definition/s Shallow frying is a dry method of cookery by cooking food in small amounts of fat Foods can be crumbed prior to cooking. It is important when frying, use foods that are an even thickness to prevent uneven cooking. Type of food that is suited to shallow frying are tender meats such as schnitzel, medallions and cutlets, fish fillets, squid and prawns. Most vegetables and fruits can be shallow fried whole or chopped. Other dishes such as omelettes, pancakes and rice are also suitable. Workflow Mise ne place - Portion and flatten chicken Crumb and store in refrigerator. Wash, cut and store salad vegetables. Make mayonnaise. Spilt Baguettes. At service – shallow fry schnitzel and drain on absorbent paper. Place salad vegetables in baguette, topped with the chicken schnitzel and dressed with mayonnaise. Safety Considerations Keep sleeves rolled down to prevent using fat to prevent burns. Don’t leave hot fat unattended Place food carefully into hot fat away from your body. Oil and water don’t mix, throwing water on a fat fire will make the situation worse Nutritional Implications Food that are shallow fried are high in kilojoules Crumbed dishes are not recommended for gluten intolerant diets. End of Shift Procedures Cleaning procedures relating to work areas and equipment Preparation for the next service period Restocking supplies Safe storage of food items Debriefing and quality reviews Implementing workflow for multiple customers Prepare schnitzels and store in refrigerator for crumb to set previous to service. SIT20312 V1.0 Cluster F Option 1 eportfolio

6 Recipe 1: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

7 Recipe 1: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

8 Recipe 2: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

9 Recipe 2: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

10 Recipe 3: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

11 Recipe 3: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

12 Recipe 4: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

13 Recipe 4: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

14 Recipe 5: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

15 Recipe 5: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

16 Recipe 6: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

17 Recipe 6: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

18 Recipe 7: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

19 Recipe 7: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

20 Recipe 8: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

21 Recipe 8: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

22 Recipe 9: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

23 Recipe 9: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

24 Recipe 10: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

25 Recipe 10: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

26 Recipe 11: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

27 Recipe 11: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

28 Recipe 12: ____________________ Date: __/__/__
Insert picture for presentation evidence Equipment Used Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

29 Recipe 12: ____________________ Date: __/__/__
Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio

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