1. D1.HRS.CL1.10 Slide 1

2. Organise and prepare food products and services Assessment for this Unit may include:  Oral questions  Written questions  Work projects  Workplace observation of practical skills  Practical exercises  Formal report from employer or supervisor Slide 2

3. Organise and prepare food products and services This Unit comprises three elements: Slide 3 Organise and prepare equipment and utensils for use 1 Organise and prepare ingredients for mise-en-place tasks 2 Prepare meat, seafood and poultry 3

4. Organise and prepare food products and services Element 1: Organise and prepare equipment and utensils for use  Identify equipment and utensils that may be used in mise-en-place tasks  Select and assemble the equipment and utensils for required mise-en-place tasks  Use equipment and utensils to perform mise-en-place tasks Slide 4

5. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important Small utensils:  Knives for cutting and slicing: Cooks knife Paring knife Boning knife Slide 5

6. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important: Small utensils:  Spoons: Perforated Non perforated  Wooden: large and small Slide 6

7. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important. Small utensils:  Whisks Large and small  Peelers Slide 7

8. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important. Small equipment:  Stainless Steel bowls  Pots  Fry pans  Woks Slide 8

9. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important. Small equipment:  Food processors  Stick blenders  Planetary Mixers  Colanders Slide 9

10. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important. Large equipment:  Stove  Deep fryer  Combi Oven  Grill top Slide 10

11. Organise and prepare equipment and utensils Identify equipment and utensils that may be used in mise en place tasks Knowing names of each piece of equipment is important. Large equipment:  Coolroom  Refrigerator  Freezer  Dishwashing machine Slide 11

12. Organise and prepare equipment and utensils Select and assemble the equipment and utensils for required mise en place tasks  Knowing names of each piece of equipment is important  How they operate makes work easier for workers  More economical for business owners in long term  Follow manufacturers instruction when assembling  Instructional manual must be available for all operators  Store in safe and easily accessible area Slide 12

13. Organise and prepare food products and services Element 2: Organise and prepare for mise en place tasks  Identify ingredients that may be used for mise-en-place tasks  Select and assemble the ingredients for required mise- en-place tasks  Prepare ingredients in accordance with identified need Slide 13

14. Organise and prepare ingredients for mise en place Identify ingredients for mise en place tasks Select and assemble the ingredients for the required mise en place tasks:  Read the recipe  What is in the recipe?  Are ingredients available?  What are viable alternatives?  How do they need to be processed? Slide 14

15. Organise and prepare ingredients for mise en place Prepare ingredients in accordance with identified need  What is in the recipe?  Meat: clean, cut, slice, mince  Seafood: clean, dissect, portion  Vegetables: peel, cut, dice  Fruit: peel, slice, juice  Aromatics: grate, squash, strip Slide 15

16. Organise and prepare food products and services Element 3: Organise and prepare for mise en place tasks  Perform mise-en-place tasks with meat  Perform mise-en-place tasks with seafood  Perform mise-en-place tasks with poultry  Perform mise-en-place tasks with game Slide 16

17. Prepare meat, seafood, poultry and game Perform mise en place tasks with meat  Clean the meat of all unwanted manner  Portion as needed  Slice, mince, cut as required  Place onto food storage container  Cover and label  Chill in coolroom until cooking is required Slide 17

18. Prepare meat, seafood, poultry and game Perform mise en place tasks with seafood In the case of Fish:  Kill humanely if required  Clean the fish of all unwanted manner  Bleed then gut  Wash internal cavity  Scale fish  Portion as required or leave whole  Place onto food storage tray, cover, label and chill until required Slide 18

19. Prepare meat, seafood, poultry and game Perform mise en place tasks with seafood  In the case of shell fish  Kill humanely as or if required  Clean the shell fish of all unwanted manner  Clean and portion as required  Keep chilled until cooking process  Store in a clean tray  Store at the correct temperature Slide 19

20. Prepare meat, seafood, poultry and game Perform mise en place tasks with poultry  Clean the poultry of all unwanted manner  Portion as needed  Slice, mince, cut as required  Place into food storage container  Cover and label  Chill in coolroom until cooking is required Slide 20

21. Prepare meat, seafood, poultry and game Perform mise en place tasks with game  Clean the game of all unwanted manner  Portion as needed  Slice, mince, cut as required  Place into food storage container  Cover and label  Chill in coolroom until cooking is required Slide 21