Select, prepare and serve special
cuisines
D1.HCC.CL2.20
Trainee Manual
Select, prepare and serve
special cuisines
D1.HCC.CL2.20
Trainee Manual
Project Base
William Angliss Institute of TAFE
555 La Trobe Street
Melbourne 3000 Victoria
Telephone:
(03) 9606 2111
Facsimile:
(03) 9670 1330
Acknowledgements
Project Director:
Chief Writer:
Subject Writer:
Project Manager/Editor:
DTP/Production:
Wayne Crosbie
Alan Hickman
Nick Hyland
Alan Maguire
Daniel Chee, Mai Vu, Riny Yasin
The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member
States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia,
Myanmar, Philippines, Singapore, Thailand and Viet Nam.
The ASEAN Secretariat is based in Jakarta, Indonesia.
General Information on ASEAN appears online at the ASEAN Website: www.asean.org.
All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox
Development for Front Office, Food and Beverage Services and Food Production Divisions”.
This publication is supported by Australian Aid through the ASEAN-Australia Development
Cooperation Program Phase II (AADCP II).
Copyright: Association of Southeast Asian Nations (ASEAN) 2013.
All rights reserved.
Disclaimer
Every effort has been made to ensure that this publication is free from errors or omissions. However,
you should conduct your own enquiries and seek professional advice before relying on any fact,
statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE
are not responsible for any injury, loss or damage as a result of material included or omitted from this
course. Information in this module is current at the time of publication. Time of publication is indicated
in the date stamp at the bottom of each page.
Some images appearing in this resource have been purchased from various stock photography
suppliers and other third party copyright owners and as such are non-transferable and non-exclusive.
Additional images have been sourced from Flickr and are used under:
http://creativecommons.org/licenses/by/2.0/deed.en
http://www.sxc.hu/
File name: TM_Select_prep_serve_special_cuisines_Final
Table of contents
Introduction to trainee manual........................................................................................... 1
Unit descriptor................................................................................................................... 3
Assessment matrix ........................................................................................................... 5
Glossary ........................................................................................................................... 7
Element 1: Select dishes for special cuisines .................................................................... 9
Element 2: Identify and purchase foods .......................................................................... 55
Element 3: Identify and use specific equipment for special cuisines................................ 73
Element 4: Prepare, cook, and serve special cuisine ...................................................... 85
Element 5: Store special cuisine products..................................................................... 127
Presentation of written work .......................................................................................... 147
Recommended reading................................................................................................. 149
Trainee evaluation sheet ............................................................................................... 151
© ASEAN 2013
Trainee Manual
Select, prepare and serve special cuisines
© ASEAN 2013
Trainee Manual
Select, prepare and serve special cuisines
Introduction to trainee manual
Introduction to trainee manual
To the Trainee
Congratulations on joining this course. This Trainee Manual is one part of a ‘toolbox’
which is a resource provided to trainees, trainers and assessors to help you become
competent in various areas of your work.
The ‘toolbox’ consists of three elements:

A Trainee Manual for you to read and study at home or in class

A Trainer Guide with Power Point slides to help your Trainer explain the content of the
training material and provide class activities to help with practice

An Assessment Manual which provides your Assessor with oral and written questions
and other assessment tasks to establish whether or not you have achieved
competency.
The first thing you may notice is that this training program and the information you find in
the Trainee Manual seems different to the textbooks you have used previously. This is
because the method of instruction and examination is different. The method used is called
Competency based training (CBT) and Competency based assessment (CBA). CBT and
CBA is the training and assessment system chosen by ASEAN (Association of SouthEast Asian Nations) to train people to work in the tourism and hospitality industry
throughout all the ASEAN member states.
What is the CBT and CBA system and why has it been adopted by ASEAN?
CBT is a way of training that concentrates on what a worker can do or is required to do at
work. The aim is of the training is to enable trainees to perform tasks and duties at a
standard expected by employers. CBT seeks to develop the skills, knowledge and
attitudes (or recognise the ones the trainee already possesses) to achieve the required
competency standard. ASEAN has adopted the CBT/CBA training system as it is able to
produce the type of worker that industry is looking for and this therefore increases
trainees’ chances of obtaining employment.
CBA involves collecting evidence and making a judgement of the extent to which a worker
can perform his/her duties at the required competency standard. Where a trainee can
already demonstrate a degree of competency, either due to prior training or work
experience, a process of ‘Recognition of Prior Learning’ (RPL) is available to trainees to
recognise this. Please speak to your trainer about RPL if you think this applies to you.
What is a competency standard?
Competency standards are descriptions of the skills and knowledge required to perform a
task or activity at the level of a required standard.
242 competency standards for the tourism and hospitality industries throughout the
ASEAN region have been developed to cover all the knowledge, skills and attitudes
required to work in the following occupational areas:

Housekeeping

Food Production

Food and Beverage Service
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Trainee Manual
Select, prepare and serve special cuisines
1
Introduction to trainee manual

Front Office

Travel Agencies

Tour Operations.
All of these competency standards are available for you to look at. In fact you will find a
summary of each one at the beginning of each Trainee Manual under the heading ‘Unit
Descriptor’. The unit descriptor describes the content of the unit you will be studying in the
Trainee Manual and provides a table of contents which are divided up into ‘Elements’ and
‘Performance Criteria”. An element is a description of one aspect of what has to be
achieved in the workplace. The ‘Performance Criteria’ below each element details the
level of performance that needs to be demonstrated to be declared competent.
There are other components of the competency standard:

Unit Title: statement about what is to be done in the workplace

Unit Number: unique number identifying the particular competency

Nominal hours: number of classroom or practical hours usually needed to complete
the competency. We call them ‘nominal’ hours because they can vary e.g. sometimes
it will take an individual less time to complete a unit of competency because he/she
has prior knowledge or work experience in that area.
The final heading you will see before you start reading the Trainee Manual is the
‘Assessment Matrix’. Competency based assessment requires trainees to be assessed in
at least 2 – 3 different ways, one of which must be practical. This section outlines three
ways assessment can be carried out and includes work projects, written questions and
oral questions. The matrix is designed to show you which performance criteria will be
assessed and how they will be assessed. Your trainer and/or assessor may also use
other assessment methods including ‘Observation Checklist’ and ‘Third Party Statement’.
An observation checklist is a way of recording how you perform at work and a third party
statement is a statement by a supervisor or employer about the degree of competence
they believe you have achieved. This can be based on observing your workplace
performance, inspecting your work or gaining feedback from fellow workers.
Your trainer and/or assessor may use other methods to assess you such as:

Journals

Oral presentations

Role plays

Log books

Group projects

Practical demonstrations.
Remember your trainer is there to help you succeed and become competent. Please feel
free to ask him or her for more explanation of what you have just read and of what is
expected from you and best wishes for your future studies and future career in tourism
and hospitality.
2
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Select, prepare and serve special cuisines
Unit descriptor
Unit descriptor
Select, prepare and serve special cuisines
This unit deals with the skills and knowledge required to Select, prepare and serve special
cuisines in a range of settings within the hotel and travel industries workplace context.
Unit Code:
D1.HCC.CL2.20
Nominal Hours:
90 hours
Element 1: Select dishes for special cuisines
Performance Criteria
1.1 Identify and select a range dishes for special cuisines
1.2 Select dishes taking into account cultural/cuisines or special customer requests
1.3 Ensure resources are available to prepare, cook and serve special cuisines
Element 2: Identify and purchase foods
Performance Criteria
2.1 Select food items/commodities in accordance with dish requirements
2.2 Identify and select suppliers for purchasing of products
2.3 Ensure availability of food items
Element 3: Identify and use specific equipment for special
cuisines
Performance Criteria
3.1 Identify and use specific equipment requirement for cuisines
3.2 Source specific equipment
Element 4: Prepare, cook, and serve special cuisine
Performance Criteria
4.1 Prepare food items taking into account special preparation techniques
4.2 Cook food items using appropriate equipment and methods of cookery
4.3 Prepare and use garnishes, sauces and accompaniments appropriate to special
cuisines
4.4 Serve food items in accordance with special cuisines requirements
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Unit descriptor
Element 5: Store special cuisine products
Performance Criteria
5.1 Store fresh and/or Cryovac items correctly
5.2 Prepare and maintain correct thawing of special dishes
5.3 Store special cuisine products appropriately in correct containers
5.4 Label special cuisine products correctly
5.5 Ensure correct conditions are maintained for freshness and quality
4
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Assessment matrix
Assessment matrix
Showing mapping of Performance Criteria against Work Projects, Written
Questions and Oral Questions
Work
Projects
Written
Questions
Oral
Questions
Element 1: Select dishes for special cuisines
1.1
Identify and select a range dishes for special
cuisines
1.1
1,2
1
1.2
Select dishes taking into account
cultural/cuisines or special customer requests
1.2
3,4
2
1.3
Ensure resources are available to prepare,
cook and serve special cuisines
1.3
5,6
3
Element 2: Identify and purchase foods
2.1
Select food items/commodities in accordance
with dish requirements
2.1
7,8,9
4
2.2
Identify and select suppliers for purchasing of
products
2.2
10
5
2.3
Ensure availability of food items
2.3
11
6
Element 3: Identify and use specific equipment for special cuisines
3.1
Identify and use specific equipment
requirement for cuisines
3.1
12,13
7
3.2
Source specific equipment
3.2
14
8
Element 4: Prepare, cook, and serve special cuisine
4.1
Prepare food items taking into account special
preparation techniques
4.1
15,16
9
4.2
Cook food items using appropriate equipment
and methods of cookery
4.2
17,18
10
4.3
Prepare and use garnishes, sauces and
accompaniments appropriate to special
cuisines
4.3
19,20
11
Serve food items in accordance with special
cuisines requirements
4.4
21,22
12
4.4
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Assessment matrix
Work
Projects
Written
Questions
Oral
Questions
Element 5: Store special cuisine products
5.1
Store fresh and/or Cryovac items correctly
5.1
23
13
5.2
Prepare and maintain correct thawing of
special dishes
5.2
24
14
5.3
Store special cuisine products appropriately in
correct containers
5.3
25,26
15
5.4
Label special cuisine products correctly
5.4
27,28
16
5.5
Ensure correct conditions are maintained for
freshness and quality
5.5
29,30
17
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Glossary
Glossary
Term
Explanation
A la carte
A French term which is translated as "according to the
menu". A menu of items which are all individually priced
Allergy
An abnormal reaction of the body to a previously
encountered allergen introduced by inhalation, ingestion,
injection, or skin contact, often manifested by itchy eyes,
runny nose, wheezing, skin rash, or diarrhoea
Carbohydrate
Essential nutrient that is the body's main source of
energy. A sugar or starch
Cereals
Foods from grains such as wheat, rice, corn (maize),
barley, oats, rye and the flours made from these grains
when they are crushed (milled)
Commodities
Items of food or beverage. Products used in food
production
Convenience Food
An ingredient that has had all or part of the preparation
done
Cuisine
A style or quality of cooking; cookery
Culinary
Of, pertaining to, or used in cooking or the kitchen
Dairy
Products containing or made from milk
Diet
Is the sum of food consumed by a person. Usually
calculated on a daily basis
Fat
A nutrient that supplies energy, promotes growth and is
the carrier of certain vitamins
Halal
Denoting or relating to meat prepared as prescribed by
Muslim law
Infrastructure
The basic, underlying framework or features of a system
or organisation
Kilojoule
A measure of the energy used by the body, and of the
energy supplied by food to the body
Kosher
Relating to food, or premises in which food is sold,
cooked, or eaten which satisfy the requirements of
Jewish law
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Glossary
Term
Explanation
Mise-en-place
A French term which is translated as "putting in place".
Referring to preparation prior to service
Nutrient
The substances found in food that nourish the body
Nutrition
The process by which organisms take in and utilise food
material
Perishable
Refers to food which will deteriorate or rot
Portion
The amount of food or beverage served
Protein
A macro nutrient made up of amino acids. Good sources
include meats, poultry, seafood and eggs
Table D'hote
A French term which is translated as "table of the host".
A set price menu
Target markets
The select group of customers, with similar
characteristics, in which an establishment focuses its
efforts towards
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Select, prepare and serve special cuisines
Element 1: Select dishes for special cuisines
Element 1:
Select dishes for special cuisines
1.1 Identify and select a range dishes for special
cuisines
Introduction
Every country has its own unique dishes that are traditionally
served, either at a specific meal time or for a specific event.
Given that each country draws tourists from all corners of the
world, it is not only important to showcase local cuisine, but to
also provide dishes that they may be accustomed to.
Therefore it is essential that chefs understand special dishes
and cuisines that are served in all corners of the world.
Whilst having a thorough understanding of all cuisines is simply not possible or practical,
normally an understanding of cuisines of countries where most of their customers come
from is advantageous.
This manual will explore the different types of cuisines that may be offered to international
customers and considerations when preparing, cooking, serving and storing ingredients
and meals themselves.
Culture
The types of customers catered for by the hospitality industry are diverse. Often the
expectations customers have about foods, meals and even the style of food service is
related to the cultural groups to which they belong.
Cultural influences such as nationality, ancestral background
and religion affect the foods that are chosen and the manner in
which food is eaten. It is important that cooks have knowledge of
how to design meals to meet the needs of specific cultural
groups or the diets which may be based on religion or other
beliefs.
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Element 1: Select dishes for special cuisines
World Cuisines
Food plays a major role in many cultures. Cuisines are as varied as there are countries
and communities within those countries. The foods that are preferred, the types of meals
that are prepared and even the style in which food is generally served is influenced by
factors such as the history, climate and the geography of the area.
Looking at a cuisine of a country such as Vietnam you can see this influence:

French baguettes are readily found on the streets


Fish is a major protein food eaten in Vietnam


An aspect of the French occupation of Vietnam
Vietnam has many thousands of kilometres of coastline and
waterways
Rice is a staple food in Vietnamese cuisine and is eaten at most
meals

Much of Vietnam has a significant rainfall, which is ideal for growing rice.
What is eaten in one culture or sub-culture may not be considered food in another.
The way food is prepared can also affect how it may be viewed. Eating raw fish like
Sashimi or food cooked in the ground like a Maori Hungi or cheese coated in wood ash
are enjoyed by some and would be considered unacceptable to others.
Food preferences may also be influenced by religious beliefs and practices, economic
capacity and even political factors. Many dishes have developed simply from the access
people have to food; the dishes that are based on easy to grow local foods in rural
communities.
Identifying the main ingredients, cooking methods and service
styles of a cuisine will help you to be able to prepare meals
which will be appealing to customers from specific cultural
groups. A good start is to be aware of the key components of
meals from general areas of the world.
10
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Element 1: Select dishes for special cuisines
Key components of meals – different cuisines
Asian cuisines
Middle Eastern
cuisines
Mediterranean
cuisines
European cuisines
Proteins
Proteins
Proteins
Proteins

Chicken
Chicken
Pork







Pork

Eggs
Lamb
Legumes
Chicken
Pork
Starches
Starches
Starches
Starches

Rice


Wheat

Noodles




Oats

Rye
Wheat
Wheat
Bread
Rice
Vegetables
Vegetables
Vegetables
Vegetables




Leafy greens
Fruit vegetables
Fruit vegetables
Root vegetables
Flavourings
Flavourings
Flavourings
Flavourings





Soy sauce
Herbs
Herbs
Garlic
Animal fats
Cooking methods
Cooking methods
Cooking methods
Cooking methods

Stir fry




Braise
Grill
Braise
Braise
Serving styles
Serving styles
Serving styles
Serving styles




Shared meals
Shared meals
Shared meals
Individual meals
This is of course is very general and you will probably need to explore the specifics of the
most relevant cuisines that apply to your work situation.
Example of components for Japanese cuisine
For example, a specific Asian cuisine you may need to prepare meals for such as
Japanese cuisine would likely often be comprised of the following components:
Protein

Seafood

Tofu.
Starch

Rice

Vegetables

Radish

Mushrooms

Seaweed.
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Element 1: Select dishes for special cuisines
Flavourings

Soy sauce

Miso.
Cooking methods

Braising

Raw.
A well known Japanese dish is Sushi. Sushi is usually made of rice, topped with fresh raw
seafood and served with soy sauce. Some sushi are also wrapped in nori which is toasted
seaweed.
You can then investigate cuisines in even more depth by exploring the regional
differences. There are many regions of China where significant differences in the Chinese
cuisine can be identified, some feature spicy dishes and other focus on rich braised
dishes.
Examples of Chinese cuisine
A few examples of regional Chinese cuisines you may wish to explore in more detail
include:

Cantonese cuisine

Hunan cuisine

Szechuan cuisine.
Check out these sites on cuisines of the world:

http://en.wikipedia.org/wiki/Outline_of_cuisines

http://www.bbc.co.uk/food/cuisines

http://www.sbs.com.au/food/

http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/Vegetarian_eating.
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Element 1: Select dishes for special cuisines
Cuisines
When designing meals to meet the needs of customers from specific cultures it is
practical to use ingredients and cooking preparation methods that the customers are
familiar with. Each cuisine has its own characteristics and being able to identify these will
assist you in choosing appropriate meals. A few examples are listed:
Overview
Key Ingredients
Common cooking
methods
Traditional dishes
German Cuisine
Lebanese Cuisine
Mexican Cuisine
Warm, rich and
comforting
Fresh, generous and
abundant
Vibrant, colourful and
spicy

Pork

Lamb

Chicken

Sausages

Flat bread


Cabbage

Nuts
Tortillas (corn
pancakes)

Potatoes

Spices

Chillies

Mustard

Yoghurt

Beans (frijoles)

Parsley

Coriander

Lemon

Tomatillos

Lime

Stewing

Grilling

Mole Poblano
(complex chilli
sauce served
with poultry)

Taco (folded
filled corn tortilla)

Frying

Roasting

Sauerbraten
(German pot
roast) with
sauerkraut
(pickled cabbage)

Wurst (sausages)

Stollen

Grilling

Kibbeh (Deep
fried or fresh
lamb patties)

Tabouleh (Salad
of parsley, mint,
cracked wheat,
tomatoes and
lemon)
Not all cuisines are specific to a country.
Some cuisines develop when peoples from different countries combine such as the
combinations found in Nonya, Creole and Cajun cuisines. Sometimes the same dishes
can be found in the cuisine of two countries such as Greek or Turkish baklava, although
they will still have variations such as whether honey or syrup is used and which nuts,
walnuts or pistachios.
And a number of countries seem to have many cuisines, like Italy, where the dishes vary
from region to region.
Being able to identify a range of dishes from different cuisines will broaden your ability to
offer customers meals that are suitable for their varying requests.
Cuisine in different countries
When designing meals for different cultures, it is important to explore some popular and
common dishes from a variety of countries. It is important to note that the list provided is
only a snapshot of what a specific country has to offer. All countries normally have
endless types of dishes, with local regions having their own unique cuisines and delicious
food dishes.
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Element 1: Select dishes for special cuisines
Chinese cuisine
Popular dishes include:

Kung Pao Chicken

Spring Rolls/Egg Rolls

Szechuan Hotpot

Szechuan Chicken

Mushu Pork

Fried Rice

Beef with Broccoli

Fried Dumplings

Chinese Dumpling - Jiaozi

Hot and Sour Soup

Dim Sum

Beef Fried Noodles

Hunan fried tofu

Chow Mein

Wontons

Peking Duck.
Indian cuisine
Popular dishes include:

Biryani

Butter Chicken

Vindaloo and Rogan Josh

Tandoori Chicken

Idli-Dosa-Vada with Sambar

Palak paneer

Chole-Bhature

Dal makhani

Malai Kofta

Naan

Samosa and Pakodas

Pav Bhaji

Panipuri – Chaats

Kebabs

Aloo gobi

Lassi – Shakes

Pickles.
Thai cuisine
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Element 1: Select dishes for special cuisines
Popular dishes include:

Tom Yam Goong - Spicy Shrimp Soup

Pad Thai - Fried Noodle

Kang Keaw Wan Gai - Green Chicken Curry

Gaeng Daeng - Red Curry

Tom Kha Kai - Chicken in Coconut Milk Soup

Tom Yam Gai - Spicy Chicken Soup

Moo Sa-Te - Grilled Pork Sticks with Turmeric

Som Tam - Spicy Papaya Salad

Yam Nua - Spicy Beef Salad

Panaeng - Meat in Spicy Coconut Cream

Por Pia Tord - Fried Spring Roll

Gai Pad Met Mamuang - Stir-Fried Chicken with Cashew Nuts

Khao Pad - Fried Rice

Pak Boong - Morning Glory.
Vietnamese cuisine
Popular dishes include:

Pho - beef noodle soup

Bún bò hue - spicy beef and pork noodle soup

Com tam – pork dish

Canh chua - Sour soup

Banh hoi - thin noodle dish with meat

Bo la lot – rolled spiced beef dish

Banh Mi Thit - Vietnamese baguette

Vietnamese salad rolls

Banh Cuon - Rice flour rolls

Banh bao - A steamed bun dumpling

Banh chung - sticky rice dish

Bun Mang Vit - bamboo shoots and duck noodle soup

Bun cha - grilled pork and vermicelli noodles dish.
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Element 1: Select dishes for special cuisines
Japanese cuisine
Popular dishes include:

Sashimi - thin slices of raw fish

Sushi - raw fish, served on vinegared rice

Sushi roll - filling is rolled in rice with a covering of nori

Tempura - seafood or vegetables dipped in batter and deep-fried

Kare Raisu - curry rice

Soba, udon and ramen noodles

Teppanyaki - meat, seafood and vegetables prepared in front of guests

Donburi - bowl of rice covered with one of a variety of toppings

Sukiyaki - savoury stew of vegetables and beef

Shabushabu – thin slices of beef dipped in a pot of boiling water
and stock

Okonomiyaki - savoury Japanese pancake

Yakitori - broiled chicken

Yakiniku - grilled meat.
French cuisine
Popular dishes include:

Soupe à l'oignon - French soup made of onions and beef stock

Cheeses – Brie, Camembert, Roquefort

Baguette – a long skinny loaf of French bread

Boeuf bourguignon - traditional French stew

Coq au Vin – famous food that is simply chicken

Flamiche – pie crust filled with cheese and vegetables

Salade nicoise

Duck confit

Foie Gras – the very fatty liver of a goose or duck

Escargots – snails

Truffles – expensive black mushrooms

Ratatouille

Crepes – thin pancakes

Desserts – flans, ganache, tarts, pastries, croissants.
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Italian cuisine
Popular dishes include:

Pizza – cooked dough base with various toppings

Chicken parmigiana

Gelato – Italian ice-cream

Tiramisu – dessert made of biscuits soaked in coffee with
layers of whipped mascarpone and egg yolks

Risotto – short grain rice dish

Mortadella – heat cured sausage

Spumoni - molded Italian ice cream dessert

Cheeses – Mozzarella, Parmigiano-Reggiano

Pasta – cannoli, spaghetti, penne, fettuccine, linguine

Lasagne

Saltimbocca.
German cuisine
Popular dishes include:

Bratwurst – sausage made of mixed meats

Frankfurter – smoked sausage made from pure pork

Sauerkraut – fermented shredded cabbage

Spätzle – hand-made noodles

Knödel – German dumplings

Kartoffelsalat – potato salad

Schweinshaxe – pork hock

Eisbein – Ham hock usually served with Sauerkraut

Weihnachtsgans – roasted goose

Wiener schnitzel

Strudel

Stollen – a bread-like cake

Apfelkuchen – apple cake.
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Greek cuisine
Popular dishes include:

Baklavas – Baklava Pastry

Horta Vrasta –Boiled Leafy Greens

Tyropitakia – Cheese Pie Triangles

Kotosoupa Avgolemono – Chicken and Lemon Rice Soup

Revithosoupa – Chickpea Soup

Classic Dips and Spreads – Melitzanosalata, Skorthalia,
Taramosalata, Tzatziki

Pastitsio or Pasticcio – Creamy Cheesy Baked Pasta with Meat

Horiatiki Salata – Greek Salad

Moussakas – Moussaka with Eggplant

Arni me Patates – Roasted Lamb with Potatoes

Souvlaki – Skewered Kebabs

Gyro – Sliced Rotisserie Roasted Meat

Spanakopita or Spanakotyropita – Spinach Pie with Cheese

Dolmathes or Dolmades – Stuffed Grape Leaves

Yemista me Ryzi – Meatless Stuffed Vegetables.
Spanish cuisine
Popular dishes include:

Pulpo a la Gallega – Galician Octopus

Cochinillo Asado – Roast Suckling Pig

Paella – Spanish rice dish

Jamon Iberico and Chorizo – Iberian Ham and
Spicy Sausage

Gambas Ajillo – Garlic Prawns

Pescado Frito – Fried Fish

Tortilla Española – Spanish Omelette

Gazpacho – Cold Tomato Soup or Liquid Salad

Queso Manchego – Spanish Sheep Cheese

Patatas Bravas – Fried Potatoes in Spicy Sauce
More information can be found at these sites:

http://en.wikipedia.org/wiki/National_dish

http://www.epicurious.com/articlesguides/blogs/80dishes

http://www.nationaldish.org/.
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Religion
Food is an important part of religious observance for many faiths.
The role that food plays in each religion is varied and may
include:

Food restrictions

Fasting

Meal time restrictions

Festivals and celebrations.
There are numerous religions studied and practiced around the world. However, five are
considered the major religions of the world. This is not based on numbers of followers.
You will need to be aware of the significant religions in your own region so that you are
able to prepare suitable foods for your customers.
The major five religions which tend to have the most significant impact on food requests in
the hospitality industry are:

Christianity

Islam

Hinduism

Buddhism

Judaism.
Christianity
Christianity is the world's biggest religion, with about 2.1 billion followers worldwide. It is
based on the teachings of Jesus Christ. Those who follow Christianity are called
Christians.
Islam
Islam is a faith regarded as revealed through the Prophet of Allah, Muhammad. Those
who follow Islam are called Muslims. Muslims believe that there is only one God and the
Arabic word for God is Allah.
Hinduism
Hinduism is the religion of the majority of people in India and Nepal. It also exists among
significant populations outside of the sub-continent and has over 900 million adherents
worldwide. Hinduism has no single founder, no single scripture, and no commonly agreed
set of teachings. Followers of Hinduism are called Hindus.
Buddhism
Buddhism is a tradition that focuses on personal spiritual development. Buddhists strive
for a deep insight into the true nature of life and do not worship gods or deities. A follower
of Buddhism is referred to as a Buddhist.
Judaism
Judaism is one of the oldest monotheistic (one god) religions and was founded over 3500
years ago in the Middle East. Followers of Judaism are called Jews. Jews believe that
God appointed the Jews to be his chosen people in order to set an example of holiness
and ethical behaviour to the world.
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Most religions have divisions or branches which impact on the understanding and
practices. Some followers will have a more orthodox (strict) view while others will be more
liberal (less strict). An example of how this might apply to food choices would be the
interpretation of not killing animals for human consumption. This might be practiced by
following a vegetarian diet or by not personally killing animals for food.
Visit the following website to learn more about these religions:

http://www.bbc.co.uk/religion/religions/.
Religion and Food Preferences
When preparing meals for customers who follow one of the religions listed or any other
set of beliefs specific meals may need to be offered. If you are aware of the main food
preferences which apply this will assist you to meet their needs.
Guidance from customers is often necessary as there are differing interpretations of how
to implement food preferences.
The most commonly requested food restrictions include the following:
Islam
Hinduism
Buddhism
Judaism
Halal products
Vegetarian choices
Vegetarian choice
Kosher products



Beef, lamb poultry
and fish (with
scales and fins)

Gelatines used in
products
Vegan
Beef, lamb poultry
and fish (with
scales and fins)
No pork
No beef
Meat and dairy should
not be mixed
No birds of prey
No alcohol
No pork
No alcohol, tea and
coffee
No shellfish
No birds of prey
Overall Christianity has few food restrictions although there are some branches of
Christianity that have more restrictions on foods.
For example many Seventh Day Adventists are vegetarian, some vegan. However, as
Christianity is the one of the world's largest religions, there are many festivals which are
widely celebrated and these will impact on the hospitality industry.
The most well known of these are the festivities at Christmas. Many hospitality venues
offer special menus at Christmas time.
Check out this site for more information on food restrictions:

http://www.deni.gov.uk/guidance_on_foods_for_religious_faiths_poster.pdf

http://www.butlersguild.com/index.php?subject=103.
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Catering to special days
In any country there are a number of special days that are celebrated. Naturally each
country celebrates days that are recognised around the world, or may have their own
unique days.
Many of these special days will have traditional cuisines that need to be prepared.
This section will explore some of these days and the traditional meals that accompany
them. It is important to note that items may vary between countries.
Christmas
Christmas is an annual commemoration of the birth of Jesus Christ and a widely observed
holiday, celebrated generally on December 25 by millions of people around the world.
Commonly served Christmas dishes, include but are not limited to:

Roast turkey, chicken and ham

Stuffing

Roast potatoes and other vegetables

Christmas cake or Christmas pudding

Custard

Gingerbread in Christmas shapes

Sweets such as rocky road, rum balls, candy canes

Champagne

Cold turkey and cold ham

Seafood and salads

Trifle

Pavlova

Mince pies

Bûche de Noël

Eggnog

Fruitcake

Shortbread

Pumpkin pie

Cranberry sauce

Mulled wine.
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Thanksgiving
Thanksgiving Day is a national holiday celebrated primarily in
the United States and Canada as a day of giving thanks for
the blessing of the harvest and of the preceding year. Several
other places around the world observe similar celebrations. It
is celebrated on the fourth Thursday of November in the
United States and on the second Monday of October in
Canada.
Thanksgiving has its historical roots in religious and cultural traditions, but has long been
celebrated in a more secular manner as well.
In the United States, certain kinds of food are traditionally served at Thanksgiving meals
including:

Baked or roasted turkey

Stuffing

Mashed potatoes with gravy

Sweet potatoes

Cranberry sauce

Sweet corn

Fall vegetables

Pumpkin pie.
St Valentine’s Day
Saint Valentine's Day, also known as Valentine's Day or the Feast of Saint Valentine, is
observed on February 14 each year. It is celebrated in many countries around the world.
It is not commonly celebrated in Malaysia.
It evolved into an occasion in which lovers expressed their love for each other by
presenting flowers, offering confectionery, and sending greeting cards.
Common Valentine’s Day meals and food items include:

Chocolates

Candy/sweets

Champagne

Seafood.
An example of a Valentine’s Day menu is as follows:
Baked Oysters
Herb Aioli, sweet smoked BBQ sauce, arugula, parmesan and cheddar cheese
Tuna Tartare with black truffle powder
Chilled sauce Bearnaise, white truffle oil, black truffle powder
Foie Gras
Foie gras with mustard seeds and green onions in duck jus
Pork Rib Eye
Mushroom fricassee, spinach Florentine, rosemary jus lie
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Wagyu Beer and Lobster
Potato bacon lyonnaise, arugula, sauce au poivre and bearnaise
Chocolate Truffle Tasting
Assortment of chocolate truffles
Mother’s Day
Mother's Day is a celebration honouring mothers and motherhood, maternal bonds, and
the influence of mothers in society. It is celebrated on various days in many parts of the
world, most commonly in March or May.
There are no traditional Mother’s Day menus, with different restaurants creating their own
menus reflecting what they feel may suit their customers.
An example of a Mother’s Day menu is as follows:
BREAKFAST AND BRUNCH MENU
Scrambled Eggs With Smoked Wild Salmon
Served with Bernaise sauce
Potato Cheddar Pie in a Flaky Crust
Served with sliced ham or bacon
Garden Frittata
Served with Oven Roasted Red Potatoes
Fruit and Muffins
Fresh Fruit Plate
Blueberry Muffins or Raisin Walnut Scones
LUNCH AND DINNER MENU
Filet Steak
A tender, prime Filet Mignon or all natural steak cooked to perfection
Topped with Dungeness crab, fresh pencil asparagus and your own Hollandaise Sauce
Served with Oven-Roasted Potatoes and Vegetables
Spinach and Mushroom Salad
Baked Spring Chicken
Served with Spinach and Linguine
Grilled Glazed Salmon
Served with Spinach and Mushroom Salad
Pasta al Pesto
With Italian Salad, Garlic Bread
Dessert
Strawberry Rhubarb Crisp or Kahlua Mousse
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Father’s Day
Father's Day is a celebration honouring fathers and celebrating fatherhood, paternal
bonds, and the influence of fathers in society. Many countries celebrate it on the third
Sunday of June, but it is also celebrated widely on other days.
Like with Mother’s Day, there are no traditional Father’s Day menus, with different
restaurants creating their own menus reflecting what they feel may suit their customers.
An example of a Father’s Day menu is as follows:
Breakfast and Brunch Menu
Omelettes with toppings like Ham, Sausage Link, Andouille
sausage, Mushrooms, Peppers, Scallions, Tomatoes, Bay
Shrimp, smoked Salmon and Fresh Herbs, Cheddar, Feta or
Swiss cheese, Hickory smoked bacon, Chicken, Cranberry, Feta,
Spinach Sausage
Fingerling Potatoes
French Toast with Maple Syrup or Whipped butter
Breakfast Bakeries including Danish, Croissant, Muffin and Fruit Strudels
Sliced Breads, Butter and Jams, Nutella
Antipasta and Salad Menu
Domestic and international cheese and meat specialties
accompanied with Crackers and assorted breads, European style
butter
Pickled and grilled vegetable and olives
Sliced Fruits
Mixed greens with Mesclum Mix and fresh toppings and selection of house dressings
Chopped romaine hearts and baked croutons, pre-tossed with a Creamy Caesar
dressing, Shaved Parmesan cheese, croutons, anchovies
Seafood Dishes
Smoked Salmon and Trout
Bagels, Cream Cheese and Accompaniments
Fresh poached Shrimp Cocktail
Freshly Shucked Oysters on the half shell
Cocktail sauce, fresh horseradish
Hot Dishes
Father’s Day Egg Benedict
Shaved Corned Beef on an English muffin
Stone Ground Mustard - Sauce Hollandaise
Bourbon BBQ Pork Roast, Brioche bun
Blackened fish with tropical Salsa, Cilantro – Citrus Rice
Chicken and roasted potato
Garden Vegetable Medley
Carving Station
Peppered Prime Rib of Beef with horseradish and au jus
Buttermilk Mashed Potatoes
Dessert Dishes
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Crème brulée
Flavoured Cheesecake bites
Chocolate Dome
Chocolaté Pot de crème
Mini Bread Pudding, Guinness Sauce Anglaise
Petit Fours
White Cheddar Apple Pie
Chocolate Fondue with Fresh Fruit, Cake, Marshmallow Kababs
Public Holidays and Festivals
Each ASEAN country has its own public holidays and festivals which may have specific
meals associated with them.
The following are a list of public holidays and festivals in different ASEAN countries.
Brunei
PUBLIC HOLIDAYS
 New Year's Day/Chinese New Year

National Day

Maulud (Birth of the Prophet)

Anniversary of Royal Brunei Malay Regiment

Sultan's Birthday

Israk Mikraj (Ascension of the Prophet)

Start of Ramadan

Anniversary of the Revelation of the Quran

Hari Raya Aidilfitri (End of Ramadan)

Hari Raya Aidiladha (Feast of the Sacrifice)

Hijriah (Islamic New Year)

Christmas Day.
FESTIVALS
 Ramadan

Islamic New Year

National Day

Chinese New Year

Birthday of the Prophet Mohammed

Royal Brunei Armed Forces Day

Made in Brunei Product Festival

His Majesty the Sultan’s Birthday

Ascension of the Prophet Mohammed

Borneo Ethnic Culture Festival

Revelation of the Koran
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
Teacher’s Day

Hari Raya

FOBISSEA Music Festival

Festival of Sacrifice

Christmas.
Cambodia
PUBLIC HOLIDAYS
 New Year's Day

Victory Day

Meak Bochea

International Woman's Day

Khmer New Year

Visaka Bochea

Labour Day

Royal Ploughing Ceremony

King Sihamoni's Birthday

International Children Day

Queen Mother's Birthday

Constitution Day

Pchum Ben Festival

King Father's Commemoration Day

Independence Day

Water Festival

Human Rights Day.
Laos
PUBLIC HOLIDAYS
 Pathet Lao Day

Army Day

International Women's Day

Day of the People's Party

Labour Day

Children's Day

Day of the Free Laos

Day of Liberation

Lao National Day.
LUNISOLAR PUBLIC HOLIDAYS
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
Lao Issara

Boun Khoun Khao

Kud Chin and Kud Viet

Boun Makha Bousa

Boun Khao Chi

Boun Pha Vet

Boun Pi Mai

Boun Bang Fai

Boun Visakha Bousa

Boun Khao Phansa

Haw Khao Padap Din

Boun Khao Salak

Boun Ork Phansa

Boun Song Hua

Boun That Louang.
FESTIVALS
 Lao New Year (Boun Pi Mai)

Rocket Festival

Boun Khao Padabdin

Boat Races

Naga Fireballs

Tat Luang Festival

Handicraft Festival

Hmong New Year.
Indonesia
PUBLIC HOLIDAYS
 New Year's Day Tahun Baru Masehi

Birth of the Prophet - Maulid Nabi Muhammad

Chinese New Year - Tahun Baru Imlek

Day of Silence - Hari Raya Nyepi (Tahun Baru Saka)

Good Friday - Wafat Yesus Kristus (Jumat Agung)

Ascension Day - Kenaikan Yesus Kristus

Buddha's Birthday- Waisak

Ascension of the Prophet - Isra Mi'raj Nabi Muhammad

Independence Day Hari Proklamasi Kemerdekaan R.I.

Day after Ramadan - Idul Fitri (Lebaran Mudik)
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
Feast of the Sacrifice- Idul Adha (Lebaran Haji)

Islamic New Year - Baru Hijriyah

Christmas - Hari Natal.
FESTIVALS
 Lombon Festival

Java Jazz Festival

Kasada Festival

Manado Beach Festival

Lembah Baliem Festival

Bali Arts Festival

Solo International Ethnic Music Festival

Krakatoa Festival.
Malaysia
NATIONAL PUBLIC HOLIDAYS
 Chinese New Year

Labour Day

Vesak Day

Malaysia King's Birthday

Merdeka Day

Malaysia Day

Christmas Day

First day of Muharram

Birthday of Prophet Muhammad

Hari Raya Puasa

Hari Raya Qurban (1st day).
FESTIVALS
There are many religious festivals including:
Muslim festivals

Ramadan

Hari Raya Aidilfitri / Hari Raya Puasa / Hari Lebaran

Hari Raya Aidiladha / Hari Raya Haji / Haji Raya Korban

Maulidur Rasul / Maulid Nabi

Israk dan Mikraj

Nuzul Quran

Islamic New Year.
Christian festivals
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
Christmas

Easter

New Year.
Buddhist festivals
 Vesak Day.
Hindu festivals
 Deepavali

Thaipusam

Puthandu Tamil New Year

Pongal

Navratri

Vinayagar Chathurthi

Onam.
Buddhist Chinese festivals
 Chinese New Year

Lantern festival

Qingming Festival

Duan Wu Dragon Boat Festival

Nine Emperor Gods Festival

Zhong Qiu Mooncake Festival

Ghost Festival

Dong Zhi

Vesak Day.
Tribe Religion Festivals
 Gawai

Kaamatan

Fiesta San Pedro

Kaul festival.
Sikhs Festivals
 Vaisakhi.
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Myanmar
PUBLIC HOLIDAYS
 Independence Day

Union Day

Full Moon of Tabaung

Peasants Day

Armed Forces Day

Thingyan Festival

Burmese New Year

Labour Day

Full Moon of Kason

Martyrs' Day

Start of Buddhist Lent

End of Buddhist Lent

Start of Ramadhan

Full Moon of Tazaungmon

National Day

Christmas Day.
Philippines
PUBLIC HOLIDAYS
 New Year's Day - Araw ng Bagong Taon

Maundy Thursday - Huwebes Santo

Good Friday - Biyernes Santo

Day of Valour- Araw ng Kagitingan

Labour Day - Araw ng mga Manggagawà

Independence Day - Araw ng Kalayaan

National Heroes' Day - Araw ng mga Bayani

Bonifacio Day - Kaarawan ni Bonifacio

Christmas Day - Araw ng Pasko.
FESTIVALS
 Ati-Atihan

Feast of Our Lady of Candles

Moriones Festival

Massa Kara

Feast of the Immaculate Conception.
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Singapore
PUBLIC HOLIDAYS
 New Year’s Day

Chinese New Year

Easter

Labour Day

Vesak Day

Hari Raya Puasa

National Day

Hari Raya Haji

Deepavali

Christmas Day.
FESTIVALS
 Asia Fashion Exchange

Chinese New Year

Chingay Parade Singapore

Christmas in the Tropics

Deepavali

Dragon Boat Festival

Grand Prix Season Singapore

Hari Raya Aidilfitri

Hari Raya Haji

Hungry Ghost Festival

Mid-Autumn Festival

Mosaic Music Festival

National Day

Pongal

River Hongbao

Singapore Arts Festival

Singapore Food Festival

Singapore River Festival

Thaipusam

Vesak Day

ZoukOut.
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Thailand
PUBLIC HOLIDAYS
 New Year's Day - Wan Khuen Pi Mai

Magha Puja - Wan Makha Bucha

Chakri Memorial Day - Wan Chakkri

Songkran Festival - Wan Songkran

Coronation Day - Wan Chattra Mongkhon

Royal Ploughing Ceremony and Farmer's Day - Wan Phuetcha Mongkhon

Vesak Wan - Wisakha Bucha

Asalha Puja - Wan Asanha Bucha

Beginning of Vassa - Wan Khao Phansa

HM the Queen's Birthday - Wan Chaloem Phra Chonmaphansa Somdet Phra Nang
Chao Phra Boromma Rachini Nat

Chulalongkorn Day - Wan Piya Maharat

HM the King's Birthday - Wan Chaloem Phra Chonmaphansa Phra Bat Somdet Phra
Chao Yu Hua

Constitution Day - Wan Rattha Thammanun

New Year's Eve - Wan Sin Pi

Eid ul-Fitr

Eid al-Adha.
FESTIVALS
 Chinese New Year

Songkran

Rocket festival

Phuket’s Vegetarian Festival

Loi Kratong.
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Vietnam
PUBLIC HOLIDAYS
 Tet Duong Lich

Vietnamese New Year – Tet Nguyen Dan

Gio to Hung Vuong Day

Ngay thong nhat

Ngay Quoc te Lao dong

Quoc khanh.
FESTIVALS

Wrestling Festival in Lieu Doi, Nam Ha

Festival of Eel-Catching in Pot in Ving Lac district, Vinh Phu province

Festival of Dong Da hill, Hanoi

Festival in Trieu Khuc village, Hanoi

Lim Festival, Ha Bac

Festival of Spring on Ba Den mountain

Festival of Huong Pagoda, Ha Tay

Festival of Hung Temple

Giong Festival, Hanoi

Festival of Queen Su in Chau Doc

Water Festival in Nha Trang

Festival of Nghinh Ong in Tien Giang - Ben Tre

Festival at Lang Ong, Ho Chi Minh City

Buffalo fighting festival, Do Son, Hai Phong

Festival of Keo Pagoda, Thai Binh

Festival of Dong Quan in Chan Tien Pagoda, Hanoi.
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Element 1: Select dishes for special cuisines
1.2 Select dishes taking into account
cultural/cuisines or special customer requests
Introduction
As mentioned, the hospitality and tourism industries interact with a diversity of customers.
In the previous section we have identified some of the different cuisines from around the
world and those influenced by religion, diet, festivals and special days.
Whilst it is essential for the health of these customers that you meet any dietary
requirements they may have, it is important that kitchen staff are also aware of the value
in providing for customers that have specific requirements with appealing and appetising
meals.
It is important that requests and preferences customers may have, be it as an individual
or as a collective, are taken into consideration when selecting dishes.
Understanding customer requirements, preferences and requests
Before attempting to select special dishes for a menu or event, it is important to
understand the requirements, preferences and requests of customers.
Characteristics and needs of the customer
The characteristics and needs of customers, including but not
limited to:

Cultural

Health, dietary

Religious

Fads

Festivals.
These were explored in the previous section.
Meal preferences
The first priority of providing food has to be to satisfy hunger.
Food has, however, always been linked to other factors such as socio-economic,
emotional and psychological needs.
In other words, it is also important to know how and why a customer may be motivated to
select or enjoy particular cuisines or dishes.
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Their meal preferences include identification of:

Meals

Ingredients within these meals

Combination of ingredients

Preparation methods

Cookery methods

Presentation methods.
Dietary, cultural or religious requirements
Any dietary, cultural or religious requirements that must be met
Consumer Expectations
Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the
following areas:

Personal preference and knowledge of the diner

Cultural or religious preferences and restrictions

Awareness of the food being eaten

Value for money.
Ultimately kitchen staff must make the decision:

As to the market that they wish to enter

To ensure the menu reflect that specific markets and the values
expected within.
Key factors influencing food choices
The factors that have a significant influence on food choice are:

Nutrition

Key components of meals

Health requirements

Dietary requirements

Food Allergies

Vegetarian.
This section will explore these factors in more detail.
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Nutrition
All meals must be designed with nutrition in mind. This is important regardless of any
cultural, religious or health beliefs.
Nutrients needed for health
The food we eat contains nutrients. A nutrient is a source of nourishment found in food
and they are needed by the body to:

Provide fuel for energy

Provide materials for growth, repair and maintenance

Provide special elements needed for body processes.
The nutrients that the body needs are:

Carbohydrates

Protein

Lipids

Vitamins

Minerals.
Carbohydrates
Carbohydrates are the human body's main source of energy, so it is important that the
diet includes enough to provide energy for basic functions such as breathing as well as
the physical activity of the day.
Carbohydrates are classified as either:
Simple carbohydrates
These are foods high in sugars

e.g. Sugars found in cane (sucrose), fruit (fructose), milk
(lactose), honey.
Complex carbohydrates
These are the starches found in plant foods:

e.g. Potatoes, rice, bread, pasta, noodles.
Protein
Protein is needed to produce, repair and maintain all the cells
throughout the body e.g. our hair, fingernails, muscles, blood etc.
Many foods contain a good source of protein:
Animal proteins

e.g. Meats, poultry, seafood, game, eggs, dairy.
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Plant protein
Some plant foods also contain good sources of protein such as soy products like tofu or
bean curd.
Many plant foods contain protein which can be useful if combined together:

e.g. Grains, nuts, seeds and legumes.
Lipids
Lipid is the combined term used to describe foods that are a fat or oil. Lipids are used in
the body in the structure of cells, to provide insulation, to assist in the transport of fat
soluble vitamins and can be used as a source of energy.
Lipids can be classified as:
Fats

Fats are usually solid at room temperature

Usually from animals:

e.g. Butter, chicken fat, lard

Plant based coconut and palm fats are exceptions

Usually classified as Saturated.
Oils

Oils are liquid at room temperature

From plants


e.g. seeds, fruit
Usually classified as Unsaturated:

Monounsaturated

Polyunsaturated.
Vitamins
Vitamins are micronutrients, meaning they are only needed in very small amounts. Eating
a balanced diet as outlined in dietary guidelines will provide most customers with
sufficient quantities of these vitamins. Vitamins are divided into two groups based on their
solubility:

Water soluble


Vitamins C and the B complex vitamins
Fat soluble

Vitamins A, D, E, K.
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Minerals
Minerals like vitamins are also micronutrients and only needed in very small amounts.
Again eating a balanced diet as outlined in dietary guidelines will provide sufficient
quantities of the 17 minerals that the body needs for health. Each of the minerals plays an
important role in the body’s daily processes. There are 4 minerals that are often
discussed when considering health, they are:

Iron


Required for the production of red blood cells

Assist in the transport of oxygen
Calcium


Essential for strengthening bones and teeth

Play a role in muscle functioning and blood clotting
Sodium


Essential in balancing fluid in the body
Zinc

Needed for growth.
There are also two additional requirements needed by the human body for its daily
processes, these are:
Fibre
Water

Fibre is the indigestible part of plants

Transports water soluble nutrients

Fibre assists in keeping the digestive
system healthy

Regulates the body's temperature

Flushes out waste
Key components of meals
Key components of menus include:

Proteins

Starches

Vegetables

Flavourings

Cooking methods

Service styles.
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Health requirements
One of the most important characteristics of all markets is the importance of creating
meals that are consistent with what a healthy balanced diet consists of. Governments
assist consumers and cooks alike to plan healthy diets by producing guides called dietary
guidelines. These identify basic nutritional needs by grouping foods and outlining the
proportions of foods needed daily from each group to maintain health.
Five core food groups
A healthy diet can be achieved by eating a variety of nutritious foods from the five food
groups every day. The five core food groups are:

Grain foods

Vegetables and legumes/beans

Lean meats, poultry fish, eggs , tofu, nuts and seeds and legumes/beans

Fruit

Milk, yoghurt, cheese or alternatives.
The aim of dietary guidelines is to use the best available scientific
evidence to provide information on types and amounts of foods, food
groups and dietary patterns.
The Guidelines are designed to be a guide for health professionals,
policy makers, educators, food manufacturers, food retailers and
researchers. The aim is to:

Promote health and wellbeing

Reduce the risk of diet-related conditions

Reduce the risk of chronic disease.
These guidelines are structured for healthy people as well as those with common dietrelated risk factors such as being overweight. Most guidelines suggest that we eat:
More
Less

Variety of nutritious foods including:

Added fat - especially saturated fat
Whole plant foods such as grains and

Added sugar
vegetables

Added salt
Water

Alcohol

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Dietary Requirements
Another major characteristic of different markets is dietary requirements that each may
have.
The following is a list of different diets and meal items that may or may not be served.
Special dietary specifications
Diet
Details
Low Lactose
Only very low levels of dairy products are suitable
Soy products are generally acceptable
No cream, yoghurt or milk-based sauces or dishes should be served
Lactose Intolerant
No lactose is acceptable in any form
Renal Diet
This generally involves very low levels of sodium and potassium, subject to
the individual’s requirements
Low sodium means low salt
Foods high in potassium, such as green leafy vegetables, must be avoided
Gluten-Free Diets
Gluten is the protein found in cereal grain
No food should be served containing flour
Soya flour is generally acceptable
Allergies
Persons may have allergies to specific products or groups of products
No level of the allergen is acceptable
Food Allergies
What is a food allergy?
A true food allergy occurs when a person’s immune system overreacts to
a specific part of a food, usually a protein and produces antibodies to fight
the allergen. The immune system is reacting to a harmless food as if it is
toxic.
Common Food Allergens
The most common foods with proteins that can trigger an allergic reaction are:

Eggs

Seafood

Fish

Shellfish

Nuts

especially peanuts

Milk

Wheat

Soy.
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Reactions to Food Allergens
The reactions that can affect the body vary from person to person and can be minor to life
threatening. These reactions include:
Skin
Gastrointestinal
Respiratory
Cardiovascular
Hives
Stomach cramps
Runny nose
Light headedness
Eczema
Nausea
Watery eyes
Faintness
Redness and swelling
around the mouth
Vomiting
Sneezing
Itchiness
Diarrhoea
Anaphylaxis*
*Anaphylaxis is a sudden, potentially life threatening condition, which can cause a
person's airways to swell, and blood pressure to drop. This results in a person having
trouble breathing and they could lose consciousness. A person can die within minutes of
having a reaction. Nuts particularly peanuts are one of the allergens that is most likely to
cause this reaction.
Food allergy is an immune response, while food intolerance is a chemical reaction.
Vegetarian Diets
The term 'vegetarian' is not clear-cut. It includes people with a wide range of attitudes and
eating behaviours with respect to foods of animal origin. The food vegetarians may
choose to eat is often dependent on the reasons or beliefs for following a vegetarian diet.
People may choose to follow a vegetarian diet for the following reasons:
Religious beliefs

Many Hindus and Buddhists follow a vegetarian diet

Preparing foods for Muslim and Jewish customers can be easier by offering a
vegetarian dish rather than having to source Halal or Kosher meats.
Cultural beliefs

What is considered food in an area

It can be difficult to separate cultural behaviours from the dominant religion of an area.
Health related
A well-balanced vegetarian diet can reduce the risk of chronic
disease such as:

Obesity

Coronary artery disease.
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Cruelty to animals

Large scale animal food production has in some situations led to cruel animal
husbandry (farming) practices

Some people believe that large scale slaughter of animals is brutal.
Economics

Food from plants is generally cheaper than animal products.
Political

Food access can be political.
Environmental

Livestock production produces immense greenhouse gas emissions worldwide

Aesthetic

Some people simply do not like the look or even smell of animal flesh.
In general the term applies to people who do not eat the meat of animals and may not eat
eggs or dairy foods.
Vegetarians all base their diets on foods of plant origin, but there are different levels of
vegetarianism according to what types of animal products are eaten.
Lacto- ovo
vegetarian
Lacto Vegetarian
Vegan
Vegetarian who eats:
Vegetarian who eats:
Vegetarian who eats:

Plant foods

Plant foods


Dairy foods

Dairy foods

Eggs
Plant foods only
Excludes:
Excludes:
Excludes:


Meat from all
animals

All animal
products

Eggs

Meat from all
animals
Meat From All
Animals

Eggs

Dairy products

Honey
Other vegetarian
diets
Terms used to
describe diets with a
vegetarian
component:

Semi/Demi
vegetarian

Part vegetarian

Pescetarian

Includes fish

Pollotarian

Includes chicken
Well-planned vegetarian diets have many health benefits and can provide all the essential
vitamins and minerals necessary for a long and healthy life. Not eating any animal
products means that all protein will need to be sourced from plants. Understanding how to
ensure plant based proteins meet the nutritional requirements for customers who follow a
vegan diet is very useful.
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Role of market trends
The importance of understanding trends is vital to ensure that any menu and the meals
within it that you consider introducing has a unique place in the market and is in fact
needed and seen as value to the end user.
It is no point introducing a menu items if the end consumer does not want it.
Influences on market trends
Market trends may be influenced by:

Media influence

Contemporary dishes

Seasonal items and availability

Cultural and ethnic influences

Social influences.
Whilst is it hard to identify the trends that affect each and every market segment, it is
essential that kitchen staff understand food trends not only specific to their region, but
also around the world.
Given that customers come to a hospitality establishment from all corners of the world, it
is wise to have a ‘global understanding’ so appropriate meals can be designed and
provided.
Understanding trends
Trend Analysis is the practice of collecting information and attempting to spot a pattern, or
trend, in the information.
Each organisation will have their own way to collect and analyse information to determine
which products and services are not only popular and in demand now, but will also be in
the foreseeable future.
Any hospitality manager must not only understand current trends but also try to predict
future trends that may impact on the existing market or potential markets in the future.
Every organisation will have its own ideas as to what is the ‘next big thing’ customers
want.
Regardless of what trends may indicate, you must be able to produce a
product or service that is seen as modern, fresh, innovative but more
importantly, of ‘value’.
It is important to remember customers will decide what they want to
spend money on. The business itself may have ideas about what they
consider to be in trend.
One good way to see if a product or service is ‘trendy’ is to see its
popularity in other hotels or hospitality organisations. If a number of
hotels are doing it and it is working, then obviously it is popular at this
time.
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Global Food and Beverage Trends
Whilst it is essential to understand general menu planning for a commercial operation, it is
also vital that those who are creating menus also have a grasp of the current food and
beverage trends from around the world.
On the following pages are examples of food and beverage
trends that have been identified in various parts of the
world.
Whilst the main focus will be on food trends, it is still
important that food oriented staff understand beverage
trends, given that in many cases food and beverage will be
served together and must complement each other.
Trends that can be identified include:

New products. A supplier may have tested a brand new line and now released that
product along with a range of options for its use, or there may be a reorientation to an
existing and established product that sees it regarded in a new light, and able to be
used in ways never before considered

Modified products. A standard and traditional product may have been ‘tweaked’ in
some way by the manufacturer/supplier in an attempt to maintain market share and
prevent it from becoming dated

Seasonal products. As products move in and out of season, this has implications,
especially for premises that build their reputation on using fresh ingredients

Flood, fire and other natural events. There is a need to be aware of how a whole
range of disasters impact on the supply chain of raw materials. This can be an
outbreak of disease, natural weather disasters or any other problems, including
drought, labour shortages and transportation problems

Imported lines. As we become more and more part of the global village, the
opportunity to use products previously unavailable grows on an almost daily basis,
and examples abound of items in common use today that were unobtainable even two
or three years ago

Pre-prepared items. Convenience foods are improving and gaining growing
acceptance. Many premises that shunned them are today prepared to either use
them, or at least consider them due to the increases in quality and the definite cost
savings they represent.
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Specific global food and beverage trends
The following is a list of specific food and beverage trends over
the last year for a number of regions around the world. Whilst
some of these trends will not be able to be replicated into your
establishment, it is always a good idea to keep abreast of the
trends. Even if one idea can be incorporated into your
operations, it is advantageous.
F&B Trends - Global
Source: http://lowfatcooking.about.com
Here are the top 10 trends:
1.
Quick Fix: People want to eat at home: 77% of all dinners
were eaten there, but people want less hassle in the
kitchen. Easy to prepare and ready to eat are key
ingredients for most of us. We should expect to see more
ultra-quick foods, bagged salads and side dishes
2.
Drive-and Go: More of us are ordering take-out from full-service restaurants. Takeout sales from these restaurants account for almost 10% of sales. More than half of
Americans eat this way during the week
3.
Inherently Healthy: Consumers are increasingly choosing naturally healthy foods
such as fruit, vegetables, salads, nuts and yogurt
4.
Fancy: People are choosing premium, gourmet foods. Fish, in particular, is
undergoing something of a gourmet makeover
5.
Farm-Friendly: Organic and natural are hot, so is fair trade. Expect cocoa to follow
on the heels of coffee and tea
6.
Layering of Flavours: Flavoured oils and vinegars, pairings of fruity and tangy
flavours, Asian, Central American and Latin American flavours are in vogue
7.
Grazing: Healthier snacks in vending machines, single-serving snacks, nutrition
bars, diet bars, energy drinks and mineral waters are in
8.
Low, No and Less: Demand for low calorie and light products will continue to grow.
Watch for allergen-free claims on food labels
9.
Doctoring through Diet: Nearly two-thirds of shoppers tried to manage or treat a
condition through diet. 72% of this effort addressed heart health. Next to low fat,
whole grains were the most influential food label claim, influencing 62% of shoppers.
Dairy products with cholesterol-lowering sterols, antioxidant-rich chocolate are
making an appearance. Expect more functional foods to appear
10. Global Gangbusters: Health and convenience loom just as large.
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F&B Trends - America
Source: www://restaurant-hospitality.com
Trends:

The Pie’s the Limit: Move over cupcake, make way for pie,
as pies in all sizes move from the state fair to seriously
craveable fare. Decadence is endless with everything from
savoury, sweet, individual deep-fried pies, bite-sized minis
and even pies blended into shakes

New Mom & Pop Shops: Realising the time is now, and if you‘re going to do it, you
might as well do it your way; partners are opening self-financed and self-built
restaurants. These are small places with fewer than 40 seats, designed by friends or
family

You’re the One: Single-purpose restaurants are serving
variations on one thing. Don‘t be surprised to see the
Peanut Butter Palace, French Dippity Dog or even the Big
Biscuit, serving biscuit sandwiches and eggs Benedict,
opening soon

Shrink Wrapped: Traditional meals are going way of the
fun-size snack. Smaller portions are perfect for smaller wallets and eating on the run.
Look closely for mini pizzas and bagels, two-bite hot dogs, mini tacos or burritos, cake
truffles, even pot roasts and pot pies, all downsized. Small is big

Marketing 101 Night & Day: Restaurants and high-end quick-service operators are
joining with farmers, artisans and specialty purveyors, reinventing the food hall.
Restaurants are also expanding by opening quick-service windows opening a window
of opportunities

Desert Menu: Restaurants are abandoning descriptive market jargon (like cooking
method, sides or adjectives), instead highlighting only the key ingredients. You may
not know exactly what you will be getting, but trust us, it‘ll be good

Talk Dirty to Me: In search of simplicity and pure flavours, chefs are abandoning
sauce. Instead, they are using powders, crumbles, dustings and dirt crafted from
cookie crumbs, dried mushroom powder, dehydrated beets etc.

Fire it Up: Extending way beyond wood-fired pizza, restaurants all over are roasting
vegetables directly in embers and slow-roasting whole animals or large cuts of meat
over wood-burning fires

Haute Dogs: Hot dogs are the new burger as chefs reimagine them with boutiquestyle sauces and gourmet toppings. Hot dogs will escape from specialty stands and
venture into restaurants as chefs dress them up. This wiener is a winner

Ahhhh Veg Out: Even meat-minded chefs are vegging out as flexitarianism goes
mainstream. Meatless Mondays and vegetable-based tasting menus are gaining
traction as guests realise it‘s not all about the meat on the plate

It’s Fry Time to Eat Your Veggies: It‘s the revenge of the
dreaded vegetable as we discover that veggies everyone
loves to hate can taste really good fried. New favourites
include fried cauliflower, Brussels sprouts chips and kale
chips
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
Chefs Are Going Soft: Soft serve plays hardball as chefs and restaurants dress it up
in designer duds. Look for savoury soft serve, soft frozen fruit, high-end interpretations
and cocktail-driven creations

Press Junk-It: Munchies are moving to the forefront as chefs reinvent junk food in
gourmet ways. We‘re waiting to see what talented chefs come up with as they
reinterpret favourite junk treats

Pop Goes the World: And chefs follow suit with spiked, salty, sweet and savoury
popsicles in exotic and alcoholic flavours. Pop rocks!

Cultural Integration: Yogurt moves from snack to staple as it takes leading roles in
sauces, dips, spreads and desserts. Expect to see it in new forms, including sundried, freeze-dried, smoked and pressed, as well as cultural variations like skyr (from
Iceland) and labne (from Lebanon)

Swede Inspiration: Thanks to Noma and Nordic innovation, northern ingredients and
culinary trends are headed south

Our Daily Bread: Chefs are reconsidering the bread basket and
serving special house-made breads with intention and attention,
including special plates and butter service

Going Belly Up: Goat and lamb belly gain on the ever-popular
pork as prices rise and chefs and guests look for the next
favourite ingredient. There‘s no such thing as a belly flop.
Hot ingredients for next year include Pimento cheese, necks
(lamb, beef, goat, and pork), whey, kumquats, smoked oils, butter,
cumin, hay, popcorn, hummus, pretzels and honey.
F&B Trends - Australia
Sources: www.thinkingaustralia.com, www.watoday.com
1.
More people taking to street food with more dining and food trucks and street
vendors
2.
The push for greater simplicity will also be seen in menu
offerings
3.
More focus on frozen foods and meal times will keep evolving
in line with our 24-hour lifestyles
4.
Expect to see more fast food, solo dining and breakfast on the
move
5.
Health will continue to frame people‘s eating choices
6.
Alcohol consumption will become even more niche-focused with the rise in low and
no alcohol beers and wines, micro beers and spirits and cocktails
7.
Healthy seafood will replace beef and lamb
8.
Entertaining friends at home will continue to rise
9.
Expect shoppers and food sellers to become more eco-conscious, so there will be a
big focus on packaging and recycling
10. More people eating organic chocolate as a low fat alternative
11. More focus on gluten free foods
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12. More use of citrus as a cleanser
13. Bad habits will continue such as the consumption of nostalgic comfort food that
takes you back to your childhood
14. Social networking will play a bigger role. Not just Facebook and Twitter but also the
phenomenal growth in food blogs
15. There is also the phenomenal growth in apps for iPhone users
16. Rise of the so-called ‘flexitarian’ or social carnivore who will only eat meat when
they‘re out dining with friends
17. Small plates, shared plates, mini-burgers and mini-desserts will become even more
popular as people focus more on their health and waistlines
18. More nutrition advice
19. People will continue to demand local produce although we can expect the definition
of local to expand. People want to know where their food is coming from, particularly
meat
20. More chic packaging and iconic budget brands.
F&B Trends – South Africa
Source: www.whalecottage.com
1
More ordering of “retro cocktails and high-end spirits” and
craft beers, away from mass-produced alternatives, at finedining restaurants, as restaurant patrons want to celebrate their
increasing confidence in the year. Prediction is a greater focus
on non-alcoholic cocktails in general, and cocktails for
designated drivers in particular
2
Restaurants are becoming mobile, moving location, without a
fixed abode
3
Technology in restaurants, to gain a competitive edge, including iPads with menus
and wine lists, and hand-held devices for payment at the table, will grow
4
Greater use of social media marketing, location-based advertising and online
reputation management
5
The trend of ‘tired of being poor‘ could see restaurant patrons spoiling themselves
with indulgences on higher-priced menu items
6
Customers are demanding even greater value for money, and restaurants will have
permanent value offers on their menus
7
Restaurant chains will reinvent themselves with new branding and looks, as
customers look for new and exciting places to celebrate the new found financial
freedom
8
Customers will be enticed back to restaurants with old favourites, new
experiences and plenty of love
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Supermarkets are increasingly competing against restaurants, offering their
customers family value-for-money eat-in ideas and products. Locally, supermarkets
are taking customers out of restaurants and into the aisle. ‘Warmth and hospitality’
cannot be bought in a supermarket, and are points of difference for restaurants
10
Restaurant menus will see a balance of healthy (starters) and indulgent (desserts)
items.
F&B Trends - Asia
Source: www.asiatatlerdining.com
1.
Savoury and sweet pies as the one that will dominate in
restaurants next year
2.
Mini-sized: "Small: mini portions, mini desserts
3.
Bellies of goat and lamb will replace the overpriced pork belly
4.
Popsicles with unique flavours such as sugar-snap pea
5.
High-end junk food including munchies we grew up on, are going to show up with
interpretations done by chefs in the most unique ways
6.
Quality Homemade pastas
7.
Premium international beef
8.
Serious bar food created with care and thought.
Ingredients is of course the key, but flavour and texture is
the most important when it comes to bar food
9.
Sustainable seafood and reducing our carbon footprint.
Whilst people are in search of rare and precious
ingredients, alarm bells have rung for the limitation of
today‘s food stock
10. Texture and the return to real wholesome food, based on nostalgic pleasure. Food
with real texture using exceptionally noble ingredients and prepared with precision is
back
11. Wine-friendly cuisine
12. For those with a sweet tooth, the use of herbs and
vegetables in the pastry kitchen
13. Cupcakes and macaroons are here to stay. Thanks to their
versatility, you can keep on changing them, making new
flavours and shapes
14. Chefs will continue on the quest for good products, products which are altogether
healthy and tasty and come from production that respects the environment.
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F&B Trends - India
Source: Indian Restaurant Association
1.
Healthful and flavourful foods
2.
Use of fresh and authentic ingredients
3.
New fusion ‘East meets West‘ concepts
4.
More vegetarian options
5.
Adding more and new spices
6.
More quick service Asian (Korean, Indonesian, Japanese, Chinese) restaurants
7.
Ethnic and regional cuisine
8.
Restaurants with entertainment
9.
Menu diversification – more choices
10. Multi-cultural menus
11. Back to basics
12. Chefs go casual, cheap goes ‘chic‘
13. Use of raw foods
14. Fast convenience foods.
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1.3 Ensure resources are available to prepare,
cook and serve special cuisines
Introduction
There are a number of resources that need to be considered and
arranged when preparing special cuisines for different markets.
Whilst these resources will be explored in more detail through this
section, it is important to briefly identify and explain their importance
now.
Staffing
Staff skills
There are doubtless many dishes that require a certain level of experience and expertise.
Not everyone can cook everything and the industry is currently experiencing a shortage of
trained and experienced chefs.
Staff numbers
More kitchen staff will generally mean more alternatives can be offered.
Where there are very few staff this means that generic cooking styles must be used and
there is less scope for the more complex dishes.
Many dishes in such a kitchen will be prepared in advanced rather than being ‘cooked to
order’ so as to speed up service.
Equipment
Without equipment, no cuisine items can be offered to the customer.
Naturally the purchase of equipment is a major component in the production of food.
Whilst the full range of equipment will be explained in Section 3.1 of this manual,
equipment can include:

Knives, spoons and other utensils

Weighing and measuring equipment

Small equipment

Large equipment

Cooking equipment

Holding equipment

Storage equipment

Specialist equipment.
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Storage
These resources can refer to a full range of storage resources including, but certainly not
limited to:

General storage areas

Dry store

Fridges

Freezers

Service containers

Bain maries

Food transportation items.
The importance of storage will be explained in more detail in Section 5 of this manual.
Product
Naturally without food items themselves, nothing can be served.
There are endless food items that are used to create special and unique cuisines.
Some of these food items include, but certainly not limited to:

Spices and herbs

Fruit and vegetables

Dairy

Meat and small goods

Poultry and game

Fish and seafood.
The importance and use of food items will be explained in more detail in Section 2 of this
manual.
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Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
1.1 To fulfil the requirements of this Work Project you are asked to research and design
two separate three course menus that may be served to customers:

One three course menu must comprise local dishes

One three course menu must comprise dishes from another country outside Asia
from which customers may come from.
THESE THREE COURSE MENUS WILL BE THE BASIS OF ALL WORK PROJECTS
FOR THIS SUBJECT.
Therefore it is important to choose the two separate three course menus very
carefully.
1.2 You must explain the rationale for the dishes taking into account:

How you can identify customer requirements, preferences and requests

How to take into account possible:

Food Allergies

Vegetarian Diets

Market trends.
1.3 You must identify the possible resources required to prepare, cook and serve the
menus you have identified above. You must identify required:

Staffing

Equipment

Storage

Product.
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Summary
Select dishes for special cuisines
Identify and select a range dishes for special cuisines

Culture

Cuisines

Cuisine in different countries

Religion

Catering to special days

Public Holidays and Festivals.
Select dishes taking into account cultural/cuisines or special customer requests

Understanding customer requirements, preferences and requests

Key factors influencing food choices

Nutrition

Key components of meals

Health requirements

Dietary Requirements

Food Allergies

Vegetarian Diets

Role of market trends.
Ensure resources are available to prepare, cook and serve special cuisines

Staffing

Equipment

Storage

Product.
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Element 2:
Identify and purchase foods
2.1 Select food items/commodities in accordance
with dish requirements
Introduction
Once all customer needs, preferences, culture and
traditional influences have been identified it is now time to
select food items that are required to construct special
dishes.
This section will explore the need to identify and source
suitable ingredients for special dishes.
Elements of a meal
Regardless of special cuisines served around the world, it is essential that the core
elements of a meal are considered.
Elements are all the components that make a dish or menu item complete.
Start with the main part of the dish:

Piece of meat, poultry or fish; it may be in a single piece that has been grilled or as a
curry/casserole

Vegetables: this may be broken down to each vegetable type and the amount of each
piece

Sauce and the amount of that sauce; served on side or over meat or vegetables

Garnish: determined by colour. size and how it is to be presented

Salad served with the dish; on same plate or at the side

Condiment: similar to sauce but not necessarily made in house; mustards and
chutneys

Farinaceous component to a dish; potatoes, rice, lentils.
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Need for culinary and nutritional balance
As well as containing the core elements required for a meal, it is essential that dishes are
‘balanced’
Meals prepared by cooks in commercial kitchens should be designed to take into
consideration both culinary and nutritional balance.
Culinary balance includes making sure the meals have a range of:
Ingredients
Using a variety of ingredients in a meal will help to make it:

Interesting

Nutritionally balanced.
Texture
The type of cooking method used affects the texture of foods.

Deep fried food is crispy

Poached food is soft and moist.
Sauces

Sauces give foods moisture.
Colour
Using a variety of ingredients will help to provide colours
which can improve the presentation of meals.
Presentation
The skill of plating is to arrange and or decorate meals to enhance the aesthetic appeal.
Foods can be presented in many formats:

Classical

Stacks

Scattered.
Selecting food items for special cuisines
The range of menu items that can be prepared for special cuisines is endless. That said,
each establishment will have selected items that will be offered to
suit their customers.
The selection of these menu items will be based on:

Ingredients involved

Complexity of the dish

Expertise of the staff preparing the dish

Time taken to prepare the dish

Level of preparation and/or cooking performed.
Following is a list of possible menu items that may be prepared. Procedures used in
preparing, cooking and serving menu items will be described later in the Trainee Manual.
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Types of food items
Appetisers
Appetisers are menu items offered for guests to eat prior to their main course.
They may be also known as ‘entrées’ and may include:

Hors d’oeuvres

Canapés

Savouries

Antipasto

Tapas

Finger foods

Sandwiches.
Soups
A traditional course on many menus, soups provide low food cost items for many
premises.
Soups may be classic or contemporary, may be served hot or cold and can reflect ethnic
flavours from many countries.
Options include:

Clear soups

Broths

Purées

Cream soups

Bisque – a thick, creamy soup based on shellfish.
Pasta
Pasta is a common item on most menus as it is cheap to make
and easy to prepare.
Salads
Healthy eating has seen the popularity of salads rise.
Salads may exist as a stand-alone menu item (such as a ‘Warm Chicken Salad’) or as an
accompaniment to a main course dish.
Salads may be classical or contemporary, varying in ethnic and cultural origins, served
either cold, warm or hot, and may contain a variety of cooked and uncooked ingredients.
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Salads can be served in simple form such as a ‘green salad’ containing
a limited amount of traditional cold items such as lettuce, tomato,
cucumber with a simple dressing or may be more intensive including a
variety of:

Hot or cold meat

Raw or cooked vegetables

Nuts and seeds

Cheeses

Hot or cold dressings.
Meat and poultry
Staple ingredients in many menu items meat, fish and seafood can be the stand-alone
ingredient for a dish (such as steak, fillets of fish, or lobster) or they can be ingredients in
other menu items such as sauces and wet dishes.
Meat includes:

Beef

Lamb

Veal

Goat

Pork.
Poultry includes whole birds or cuts and includes:

Chicken

Turkey

Squab

Pheasant

Duck

Goose
Fish
Fish may be fresh, frozen or preserved and can be obtained from the sea of from
freshwater.
Fish can include:

Flat fish

Round fish

Fillets

Whitefish

Oily fish.
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Seafood
Seafood includes:

Shellfish

Molluscs

Crustaceans

Octopus and squid.
Vegetables
Common vegetables include:

Artichoke

Asparagus

Beans

Beets

Bok Choy

Broccoli

Brussels sprouts

Cabbage

Carrots

Cauliflower

Celery

Chilli pepper

Chives

Corn

Cucumber

Eggplant

Garlic

Leeks

Lettuce

Onions

Parsnip

Peas

Peppers

Potatoes

Pumpkins

Radish

Shallots

Snap peas
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
Spinach

Squash

Sweet potatoes

Tomatoes

Turnips

Watermelon

Winter squash.
Specialist cuisine food items
Specialist cuisine food items commonly relate to cuisines of various cultures but can also
include specific cuts of meats, poultry and game as well as specific types of fish and
seafood.
In some cases, an item that is seen as ‘standard’ in one establishment may be regarded
as ‘specialist’ in another.
For example, eye fillet could be regarded as a specialist cuisine item if it is not normally
used but required only for a certain dish. The way the item is ‘grown’ may also classify an
item as ‘specialist – for example organic vegetables or grain-fed beef.
Other food items that could be seen as ‘specialist’ could include:

Offal

Aromatics, flavourings, spices, spice mixes and herbs

Garnishes

Seeds and nuts

Grains, rice and pulses

Fungi

Preserves, condiments and accompaniments

Fruits, vegetables, flowers and salad items

Aquatic plants such as seaweeds

Specialist cheeses and dairy products

Sweeteners such as palm sugar, honey and glucose

Fats and oils

Bush foods.
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Desserts
Desserts are served after the main course and also known as ‘sweets’.
In some properties a separate menu is used for desserts.
They can be either hot or cold – many are served with sauces – and include:

Puddings, cakes and flans

Fritters

Prepared fruit

Soufflé

Crepes and omelettes

Ice cream, bombes and parfaits.
Fruit
A growing focus on healthy eating has seen increased uptake of
fruit in premises.
Cheeses
Today around the world there may well be over 1000 named varieties of cheese but there
are not over 1000 different types! The names of the varieties are mostly, but by no means
exclusively, geographical. In this example, cheese being made in certain localities are
normally given the name of that locality. For example, Cheddar, Cheshire, Brie and
Gouda to name just a few.
Others such as Stilton and Gorgonzola can be said to be associated with certain localities
where they were not necessarily made.
Cheese classifications
Cheese can also be further classified into sub categories based on their:

Texture - soft cheese, semi-hard

Source of milk - cow, goat, sheep

Fat content - full fat, part skim

Method of ripening - surface ripened, interior ripened.
The most common classification is by texture.
Common types of cheese
Fresh Unripened Cheese

Feta, Cream Cheese, Neufchatel and Mascarpone.
Cheddar Varieties

Cheddar, Colby, Cheshire and Red Leicester.
Stretched Curd Cheese

Mozzarella, Brocconcini, Provolone and Haloumy.
Eye Cheese

Edam, Gouda, Havarti and Swiss-style Cheese.
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Mould Ripened Cheese

Blue vein.
White Mould, Surface Ripened Cheese

Camembert and Brie.
Surface Ripened Cheese

Specialty Washed Rind Cheese.
Hard Grating Cheese

Parmesan, Pecorino, Romano and Pepato.
Cheese is normally sliced or portioned and served with a variety of accompaniments
including fruit, nuts, crackers or bread.
2.2 Identify and select suppliers for purchasing of
products
Introduction
In the last section we explored all the different types of food items that can be used to
make special cuisines.
In order to get these products to a food establishment, a supplier is commonly used to
provide these items if and when required.
In some establishments kitchen staff may personally select and collect food items from
markets and local sources. That said, in many large establishments, suppliers will be
selected to source and deliver food items.
In many cases, establishments may use more than one supplier.
One of the most important decisions is selecting a supplier who can cater to the demands
and requirements of an establishment.
This section will explore the considerations when selecting suppliers.
Selecting suitable suppliers
When selecting suitable suppliers you must take into account the suppliers ability to
supply you with the product you need. When choosing a supplier you need to consider the
following factors:

The product range

The availability of products

Delivery requirements

Cost

Trading terms.
Suppliers can be small or large, wholesaler, retailers or growers. The purchasing process
requires sound knowledge of products and possible alternatives, as well as seasonal
availability and current prices. The purchasing, receiving and storage of commodities for
an establishment may be the responsibility of the chef and kitchen staff or, if the business
is large, the purchasing manager.
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Product range
To meet the needs of customers with specific diets you may need to choose suppliers that
have a more extensive range of products than is commonly available or alternatively you
may purchase specific ingredients from individual specialist suppliers.
In general hospitality suppliers fall into the following groups:

Meat

Including small-goods and offal

May include game although this is often a specialist supplier

Poultry

Seafood

Fish

Shellfish

Fresh Fruit and Vegetables

Dairy

Bakery

Dry goods.
Specialist Suppliers
Many of the specific ingredients required for special cuisines are only available from
specialist suppliers. When you are looking for suppliers it is helpful to consider a range of
options including:

Internet search

Checking the phone book

Networking with colleagues from other businesses

Attending trade shows

Reading industry journals.
Cost
The most cost effective ingredients will be those that you prepare from scratch. However,
this requires:

Purchasing process suitable for perishable products

Perishables need to be ordered more often

Immediate storage on delivery is required for perishables

Adequate food preparation skills

Sufficient storage for perishable goods.
Buying foods in bulk is usually more cost effective. However you
may only require small quantities of ingredients for the customers
with specific dietary needs. Keeping too much stock on hand can
result in stock loss so careful consideration will need to be applied
to how much specialist stock is ordered and stored.
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Trading Terms
The purchase supply terms will affect you choice of supplier. Having a good relationship
with your suppliers is beneficial as your suppliers can assist you with:

Sourcing ingredients

Ingredient quality factors.
The logistical factors of supplying goods are also important considerations for selecting a
supplier. These factors include:

Billing periods

Payment conditions

Delivery capacity.
Delivery Requirements
You will need to consider the delivery requirements of the food
commodities that are purchased. Handling and storage of food
commodities differs but can be divided into 3 categories:

Dry Goods

Refrigerated goods

Frozen Goods.
Refrigerated and frozen goods need to be received and stored promptly to maintain safe
food temperatures. The suppliers you choose must be able to deliver at times that suit
your business so that a correctly trained person is available to handle deliveries.
2.3 Ensure availability of food items
Introduction
There are many elements to producing, presenting and serving
food in the hospitality and tourism industry. Selecting
appropriate ingredients for meals will help to assist in producing
optimum quality products and hopefully meet the needs of your
customers.
Naturally, one of the greatest considerations when choosing
food items is availability.
Source of ingredients
You need to consider the availability of the food commodities you need to purchase. With
global markets for food, most products can be purchased all year round. However, buying
fresh local seasonal products can be more efficient and effective for the requirements of
your business.
The premium prices you need to pay for imported products, particularly fresh fruit and
vegetables, can be prohibitive. Whatever products you decide to purchase it is vital that
you choose suppliers who can consistently deliver the products you need.
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Local Supply
Fresh local seasonal products can be cost effective as you are purchasing foods which
are available in abundance and when they are at their best. Transportation costs are
minimal and you may be able to purchase directly from the grower/producer cutting out
the additional cost of the distributer. This often means the foods are at their optimum
freshness and quality. Buying from local suppliers can also be easier due to direct
contact.
Regional Supply
Purchasing foods that are available in the region will also be cost effective. Transportation
times are minimal, delivery can be more regular and the products will be those that are
produced for the market.
International Supply
You may need to purchase specialist products from international suppliers. This will
require more planning from you to allow for the added transportation time. Be aware that
when using imported products this may affect the:

Cost

Shelf life

Quality.
Seasonal availability
Locally available seasonal products are often the most cost effective ingredients to use
when meals or menus are being designed. Some parts of the world experience quite
distinct seasons and others have a similar weather pattern all year round.
Plants and animals require specific conditions to thrive and so foods are available in
abundance when these conditions are ideal.
The climate is most likely to impact on the types of foods that are
available from your suppliers.
You may choose to feature specific foods as they come into season.
Some of the advantages are:

Foods are at their best quality when in season

Foods in season are available in abundance and easy to
access

Foods are usually cheapest when they are in season

Selecting fresh seasonal foods can assist with meeting the
dietary needs of customers

Seasonal food can be appealing to discerning customers who dine out regularly or are
well informed about the foods they choose.
Another advantage of selecting seasonal foods is that you can create annual variety
without always having to make major changes to the menu. A seasonal fruit salad could
be served with different ingredients as they come into season.
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Here are some examples:

Tropical fruit salad of pineapple, mango and papaya with a
vanilla ice-cream and passionfruit coulis

Summer stone fruit salad of peaches, nectarines and apricots
with a champagne sorbet

Autumn poached salad of prunes and dried apricots with a
caramel yoghurt

Winter citrus fruit salad of oranges, mandarins and tangelos with
cardamom scented custard.
Ingredients and their climates
Alternatively the use of seasonal foods which grow in another climate may offer your
customers more exotic options. Here are some examples of foods from different climates:
Cold climate
Warm climates
Tropical climate
Other climates
Root vegetables
Vegetables
Vegetables
Dry climates

Carrots

Zucchini

Okra

Wheat

Parsnips

Capsicum

Snake beans

Salsify

Turnips

Chilli

Beets

Sweetcorn

Pumpkin
Brassica's
Leafy greens
Herbs and spices
Wet, cold and dark

Cabbage

Spinach

Panadan

Fungi

Cauliflower

Lettuce

Turmeric

Mushrooms

Broccoli

Rocket (argula)

Curry leaf

Bok Choy

Silverbeet

Thai coriander

Kohlrabi
Fruits
Fruits
Tropical Fruits
Dried fruits

Apples

Oranges

Bananas

Dates

Pears

Lemons

Papaya

Prunes

Quinces

Apricots

Mango

Sultanas

Peaches

Lychee

Raisins

Guava
When researching seasonal foods make sure that the information you are accessing is for
the area in which you reside.
The seasons for the Northern and Southern hemispheres are in reverse. It is also
important to be aware that many sources list foods that are available, this can mean from
anywhere, rather than what is available in season locally.
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Take a look at these websites for what foods are in season:

http://seasonalfoodguide.com/

http://www.bbcgoodfood.com/content/local/seasonal/table/.
Quality and quantity of ingredients
There is an ever increasing range of ingredients for you to choose from.
Globalisation means that more and more ingredients are being grown and produced
around the world, or shipped long distances. Food manufacturers are constantly
producing new food products.
Regardless of the ingredients that are selected it is vital the quality of ingredients used are
suitable to meet the customers’ expectations.
Raw foods
Raw foods provide the most versatility in the commercial kitchen especially when you
need to prepare meals for a diverse range of customers' dietary and cultural preferences
and requirements.
Advantages of using raw products
Disadvantages of using raw products
Versatility to create dishes which meet
customers specific needs
Raw ingredients can be time consuming to
prepare from scratch
Allow cooks to display creativity in producing
dishes
Require more skill to prepare
Raw ingredients are usually cheaper than preprepared or convenience products
Perishable products are more volatile during
transport, receiving and storage
Convenience Foods
The definition of a convenience food is one that has had all or part of the preparation
done. This definition could be applied to products that are used everyday such as sugar
and flour as preparation has occurred to allow you to easily use them in food production.
Imagine having to grind your own flour from whole wheat!
Honey, chocolate, butter, soy sauce and vinegar are all pre-prepared and very convenient
for cooks. However in modern times these are all viewed as base ingredients rather than
convenience products.
Convenience foods take many forms. They may be, for example:

Simple ingredients that have been frozen to extend their shelf life and you can have
on hand as needed

Foods which have been canned, pickled or salted, again extending the shelf life

Canned foods - the canning process usually partially cooks the
ingredients therefore reducing preparation time

Prepared ingredients such as stock that form part of a recipe

Ready to eat foods that only require plating or heating.
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These products can be very useful in the commercial kitchen as they can save cooks
time. They may also be valuable in adding dimensions to the menu items that the cook
does not have time, equipment or perhaps the skills to prepare. Which of these products
do you have the skills to prepare in the kitchen with the equipment you have currently?
Smoked salmon
Phillo pastry
Sausages
Soy sauce
Pickled dill cucumbers
Salami
Mustard
Nori sheets
Dried raisins
Rice paper
Spaghetti
Jam
All these products can be made by the commercial cook. However they may require
specialist equipment, skills or be very time consuming for small batches.
Selecting prepared products is a common practice when providing kosher meals or
allergen free meals due to the stringent production requirements that can apply. You may
simply be required to heat and serve such items.
Kosher meals are usually sealed and the customer is served the heated sealed meal. Of
course products which have been partially or substantially prepared will be more
expensive.
Cultural varieties and ingredients
A similar dish may have cultural variations and selecting the most suitable
ingredients will require knowledge of these differences. What flavourings
would be best used in the fried or braised rice dish from these cuisines?
Dish
Flavouring
Chinese Fried Rice
Indonesian Nasi Goreng
Creole Jambalaya
Spanish Paella
French Pilaff
Italian Risotto
Thai Khao Phat
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Storage of ingredients
The selection of ingredients will be determined by the storage facilities
that you have available. The main storage areas are the dry store,
refrigeration and freezer. On receipt, foods need to be checked to
ensure they comply with food safety standards and are the commodities
you ordered. They then need to be stored quickly to maintain the correct
storage conditions including temperatures. This reduces the chances of
spoilage that affects both quality and safety.
Foods placed into storage need to be handled correctly to ensure both
food safety and personal safety. Key considerations are:

The conditions of the storage area need to be in accordance with the food safety
regulations that apply in your region:

Cleanliness, ventilation, lighting, appropriate shelving

Storage is in conveniently allocated facilities

Storage accords with safe movement for handlers:

Heavy items on low shelves, cross-stacked to prevent falling

Using stock rotation processes to limit spoilage and wastage

Segregation of products which may affect the quality or integrity of other products:

Products with strong odours can permeate mild products

Products for specific dietary or cultural needs may need to be segregated from
mainstream products.
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Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
These Work Project activities are based around one of the three course menus
identified in Work Project 1.
2.1 To fulfil the requirements of this Work Project you are asked to identify and select
food items/commodities in accordance with dish requirements for the three course
menu taking into account:

Elements of a meal

Types of food items.
2.2 You must explain possible suppliers for purchasing of products for the above stated
three course meal.
2.3 You must explain how you can ensure the availability of food items required for the
above mentioned three course meal, including:
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
Source of ingredients

Seasonal availability

Storage of ingredients

Possible alternatives if certain ingredients are not available.
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Summary
Identify and purchase foods
Select food items/commodities in accordance with dish requirements

Elements of a meal

Need for culinary and nutritional balance

Selecting food items for special cuisines

Types of food items.
Identify and select suppliers for purchasing of products

Selecting suitable suppliers.
Ensure availability of food items

Source of ingredients

Seasonal availability

Quality and quantity of ingredients

Storage of ingredients.
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Element 3:
Identify and use specific equipment
for special cuisines
3.1 Identify and use specific equipment
requirement for cuisines
Introduction
Some dishes cannot be produced unless the right equipment is available, and very few
kitchens are able to contain all items of cooking equipment.
You will have a range of equipment available to carry out your
work in the commercial kitchen. The correct selection of what
you use can affect the outcomes of the food you are
producing in terms of timeliness and resulting quality.
Equipment and utensils that can be used in a commercial
kitchen environment can be simple or state of the art
electronic controlled machines.
This section will look at the range and uses of kitchen
equipment in a commercial kitchen.
Naturally the types of equipment will differ between establishments as they will serve
different cuisines and individual menu items.
Knives & utensils
Chef’s knife
The chef’s knife is the one you will use most often because it is best suited to chopping,
slicing and dicing. The blade of the chef’s knife is between 20 and 25 cm long. The handle
is offset to allow for knuckle clearance. The blade is wide at the heel and tapers to a point.
Boning knife
The boning knife is thin with a pointed blade, and is about 12
cm long.
It is, as the name implies, used for boning raw meat and
poultry.
Paring knife
The paring knife is small with a pointed blade about 7 cm long.
It is the knife for just about every small job in the kitchen such as peeling, cutting, turning
(that is, for making barrel [or ‘turned’] potatoes, carrots, turnips, swedes) and artistic work
such as making decorative garnishes (flowers, fans, baskets etc.).
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Turning knife
The turning knife is small, with a pointed and curved blade which is about 5 cm long.
Because the blade is curved, it should not be used to cut items on a flat surface. It is ideal
for turning vegetables.
Palette knives
Also known as ‘spatulas’, these are used to lift, mix, spread and scrape soft mixtures.
They are also used to flip and lift flat food items such as pancakes.
The blade is thin and flexible with a rounded end.
Carving fork
The carving fork has two prongs and a long handle. It is used to secure the meat when
carving.
It is also used for lifting and turning meats so it must be strong enough to carry heavy
loads.
Peelers
Peelers are used to peel fruits and vegetables.
The blade of the peeler may be slotted, and it may have either a fixed or
swivelling blade.
Parisienne scoop
The parisienne scoop has a small, cup-shaped, hemispherical blade. It cuts balls out of
fruits, vegetables and butter.
It is sometimes called a ‘melon baller/scoop’ or a ‘ball cutter’.
Steel
Steel is used to maintain the cutting edge of a knife. Steel is an essential part of your knife
kit.
When buying a steel ensure you get one that is harder than the knives you will have to
sharpen. A ‘stone’ can also be used to sharpen knives.
Cutting board
Also known as a ‘chopping board’. You should always cut or chop food on a cutting board:
wooden or nylon boards are the most popular.
Never cut on an unyielding surface such as ceramic, stone or metal as it will damage the
knife blade.
Wooden storage block
This is a wooden block with slots to hold each knife securely in place. The knife is readily
obtainable, safe, and protected from damage.
A ‘magnetic knife rack’ is an alternative where the knives are magnetic.
Toolboxes, wraps and cases
These are all options for cooks to hold their own set of knives.
Where knives are kept in a toolbox, all the blades should be covered to protect them from
dulling and damage.
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Weighing and measuring equipment
Weighing scales
These are used to ensure accurate weighing of ingredients.
Proper production processes will require accurate weights and
measures being used.
Consistency can only be achieved if Standard Recipes are used and
proper measurements are used to produce the product.
Scales are also important if any product is to be sold by weight. These
must be checked by regulators to ensure fair and equitable trading.
Portion-control utensils
These include:

Buckets

Cup measure

Spoon measure.
These are volume measures but all ingredients will weigh different weights when
measured like this.
Electronic scales are more accurate than volume measures.
Small kitchen equipment
Small equipment used to prepare items can include, but certainly not limited to:

Bowls

Colanders

Chinois

Graters

Spoons; metal and wooden

Whisks

Vegetable peelers.
Food processors, slicers, mixers and blenders
All commercial kitchens will have equipment designed to make the work easier and
production more efficient.
These include:

Food processors

Stick blenders

Planetary Mixers.
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Cooking equipment
Pots, bowls and pans
In most kitchens the pots, frypans and woks are the mainstay equipment.
In smaller kitchens these are the main form of cooking while in larger modern kitchens the
bulk of the cooking takes place in brat pans and multi process ovens.
Stoves
These are common in all kitchen environments and are usually gas operated.
Multi process ovens
Multi process ovens will roast, steam and bake. These ovens have water connected and
are able to generate steam to inject into the cooking chamber as required.
These ovens have become sophisticated enough that they can clean themselves when
required; this is much faster than cleaning by hand.
Brat pans
Brat pan is basically a large flat open pot that is heated by gas or electric elements.
Brat pans have a hinged lid that allows for a casserole to be cooked slowly without the
loss of too much liquid.
Grillers, salamanders and fryers
Grillers can be flat plate heated to cook food by direct
contact. Grillers can also be bars over heated rocks with
heat rising up from below. BBQ is an example of this and is
one of the oldest methods of cooking over heat.
Salamanders will be found hanging on the walls of the
kitchen. They can be electric or gas fired.
Salamanders are wall hung to save on kitchen bench space. The element is normally
above the food and the heat radiates down over the food.
In the USA they are called broilers and will have elements above and below the food for
faster cooking.
Frying is either done in a shallow fry pan or in deep fryer.
A deep fryer is just a metal box that contains oil which can
be either gas or electric.
They will be deep enough to allow food to submerge below
the surface of the fat so that it can be cooked all over
without the need to be turned over during the process.
In some countries a large open wok or cooking vessel does the same job.
When deep frying it is important not to allow the oil or fat to get too hot due to the ‘flash
point’.
The ‘flash point’ is the temperature where the oil or fat will burst into flame.
Modern gas and electric deep fryers will have thermostats that will shut off the heat
source when the desired temperature is reached.
The open containers and woks need to be watched and the temperature controlled if
disaster is to be avoided.
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Specialist equipment
Cooks are usually able to prepare most dishes with the basic requirements listed above
and many are creative in adapting common equipment to produce inspired and artistic
dishes. However, when you are preparing food for a specific diet the equipment you
require may also need to be specialised.
Some examples of the tools or equipment that you may find helpful or even necessary for
food preparation include:
Food
Equipment

Rice cooker

Sushi mat
Crepes

Crepe pan
Dried fruits and
vegetables

Dehydrator
Waffles

Waffle pan
Chocolate
confectionary

Chocolate tempering machine
Mashed root
vegetables

Potato Ricer
Baked apples

Apple corer

Pastry cutters

Pastry moulds

Blow torch
Sushi
Pastries
Crème brulee
There are all sorts of specialised food preparation equipment such as
electrical potato peelers, sausage machines; sous vide machines,
smokers and pasta extruders. However these can be expensive.
Regular use would be needed to warrant the expense.
Specialist equipment that is often seen in commercial kitchens includes:

Steamers. There are many varieties from simple bamboo steamers which are placed
on top of a pot of boiling water to pressure and atmospheric versions

Wok burners.
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Holding equipment
Modern kitchens will have holding equipment.
This equipment is designed to hold foods at correct temperatures until required.
Fridges
Cold holding is done in refrigerators, coolrooms or fridges. All high risk foods must be held
at temperatures below 5°C for up to 5 days or less.
Freezers
Freezing is the other cold holding method and long term freezing must be at minus 18C
(-18C).
These temperatures are recognised by the World Health Organisation as the standard
minimum temperature to be used.
At 5°C and below bacterial growth will be kept to a minimum if food is protected from
outside contamination. At 0°C to 1°C it will be less.
Bain-marie
Bain-maries are designed to keep food hot for short
periods of time. Hot food needs to be kept above 60°C
until it is served to the customer.
Food must be hot before it is placed into a Bain-marie and
it is recommended that Bain-maries are operated at a
temperature of 80°C to keep food hot above 60°C.
Bain-maries are not designed to heat food. The heating process will be too slow and
bacteria could grow and cause adverse reactions in customers when food is consumed.
Bain-marie is a French word that mean ‘water bath’ or ‘double boiler’.
A stainless steel bowl over a pot of hot water; 80°C-100°C.
They are used to cook or heat products and allow for the heat to be
controlled.
Use the steam coming off the water to slowly and gently heat or cook food
products
Bain-maries can be fitted into workbenches or sit on top of benches so they can be
moved to storage when not needed.
Mobile or movable Bain-maries are also available. These can be moved around and used
where needed.
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Bain-maries can be water baths or dry. Water baths are the best but give off high volumes
of steam. Care needs to be exercised around them due to the heat. Any temperature over
50°C feels hot against human skin.
Student Activity
What does this equipment do? Students are to fill in answers and keep as
evidence of competency knowledge.
Machine
Task
Bain-marie
Food processor
Brat pan
Combi oven
Mouli
Salamander
Blast Chiller
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3.2 Source specific equipment
Introduction
The actual purchasing of equipment will normally be undertaken with the consultation of
Executive Management and the Executive Chef.
As you can imagine the effort and cost associated with establishing and fitting out a
kitchen is a major undertaking.
As the activities associated with fitting out a kitchen are undertaken on specific and nonroutine occasions, for the purpose of this manual, the focus of this section will be the
regular activities associated with preparing equipment for use, commonly undertaken by
most kitchen staff.
Physically assemble equipment that requires assembly
Can the staff member assemble the required equipment safely to ensure efficient
operation of that piece of equipment?
When purchasing equipment it is necessary to keep the Instruction Manual on the correct
operation of machinery. Some people may tend to think this is not necessary so they can
be filed in the wrong place and become lost.
It is good practice for managers to file copies of these
Manuals in office files until machinery is no longer used.
All staff should have access to a copy of these manuals.
Modern communications allow for people to obtain copies
of Operating Manuals from Manufacturers’ websites.
Students should look for Operating Manuals for all
equipment that are in their kitchens and store them on
computer memory sticks.
There is a need to use equipment in the kitchen according to
manufacturer’s instructions. There can be a need to:

Keep, read and follow any instructions that accompany the delivery of a new piece of
equipment. If you can’t find the instructions then ring the manufacturer or supplier to
get a copy or check the net

Get the manufacturer to come and show you how to use the item of equipment – ask
then for some on-site training.
There is also a need when handling equipment and utensils to do so without causing
damage:

The User Manual will provide advice on this but you should also be guided by the
advice given from the supplier.
It should also be remembered that failing to follow manufacturer’s instructions in relation
to the use, cleaning and maintenance of equipment can void warranties or guarantees.
Finally, check out any individual establishment practices. The place where you work may
have some special ways of using equipment or may prohibit a certain piece of equipment
being used in a particular way.
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Ensuring full operational effectiveness of equipment and utensils
When the equipment operates well production is more efficient and cost effective.
When the equipment does not operate properly production will suffer because efficiencies
are lost. It becomes slower and more tiring.
Deep fryers
These require regular straining of the oil used:

Replace oil when necessary

Service to the gas pilot light and the thermostat is
essential

Operate the deep fat fryer at holding temperatures
when not in use to conserve energy and to extend
the life of the cooking oil or fat.
Bain-maries
Whether gas or electric, these require comprehensive cleaning after use:

Thermostats, gas supply lines and electricity leads/points should be checked regularly
and serviced as needed

If the water supply is automatic check its supply has not been turned off by the last
operator and it is open whilst in operation.
Refrigeration
Ensure all doors and lids on fridges, freezers or cool rooms close and seal properly:

Check the seals on the doors regularly and ensure these are
cleaned regularly to help prevent sticking and splitting. These
should be replaced where worn or split

Keep doors closed to allow refrigeration units to operate to their
full potential

Check thermostats regularly and verify readings with an
independent thermometer as indicated on your Food Safety
Plan

Keep fridges and coolrooms clean and tidy at all times

Have motors, compressors services regularly and re-gassed as
required.
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Collecting equipment and utensils in the necessary numbers
When the equipment has been found to be clean the next step is to ensure that the
equipment is the correct size and is suitable for the job required.
Considerations include:
How many of each piece of equipment will be needed to do the job?

When setting a function service point it is good practice to ensure that there is a
serving spoon for every dish rather than just one spoon for 3 dishes

To bake 20 cakes with 4 tins is tiresome and inefficient; purchase more tins.
How much food is going to be produced?

To cook 400 (four hundred) chicken breasts you will need to have 20 trays to hold
twenty (20) chicken breasts if all are to be cooked

To cook 400 with 2 trays will take much longer.
As can be seen in this section there are many considerations when identifying, selecting,
installing and maintaining kitchen equipment.
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Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
These Work Project activities are based around one of the three course menus
identified in Work Project 1.
3.1 To fulfil the requirements of this Work Project you are asked to research and identify
specific equipment requirement for one of the three course menus previously
identified including:

Knives and utensils

Weighing and measuring equipment

Small kitchen equipment

Food processors, slicers, mixers and blenders

Cooking equipment

Specialist equipment

Holding equipment.
3.2 To fulfil the requirements of this Work Project you are asked to research and identify:

Where to source specific equipment

Checks that need to be made to ensure full operational effectiveness of
equipment and utensils.
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Summary
Identify and use specific equipment for special cuisines
Identify and use specific equipment requirement for cuisines

Knives and utensils

Weighing and measuring equipment

Small kitchen equipment

Food processors, slicers, mixers and blenders

Cooking equipment

Specialist equipment

Holding equipment.
Source specific equipment

Physically assemble equipment that requires assembly

Ensuring full operational effectiveness of equipment and utensils

Collecting equipment and utensils in the necessary numbers.
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Element 4:
Prepare, cook, and serve special
cuisine
4.1 Prepare food items taking into account special
preparation techniques
Introduction
To date this manual has looked at the steps associated with
identifying different menu items, ingredients, equipment and other
resources required to prepare special cuisines.
From this point forward in this manual, the food production steps
and activities associated with actually preparing special cuisines will
be discussed.
Food production
Before we look at each stage of food production in detail, the following is an overall
summary of the food production steps.
Producing food in the commercial environment is multidimensional. Service is about
coordinating all these elements:

Organising and preparing all food items ready for service (mise-en-place) including:

Cleaning and preparing vegetables

Preparing and portioning meat, poultry, seafood, game and offal

Preparing stocks, sauces and dressings

Preparing and cooking farinaceous products

Preparing garnishes

Cooking soups

Cooking large or slow cooked items such as roasts, braises and casseroles

Preparing or cooking pastries, cakes and desserts

Having the service equipment clean, heated and stacked ready for service

Heating or cooking the components of the dishes correctly

Plating the dishes consistently and attractively.
The aim is always to meet the expectations of customers.
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Importance of a standard recipe
The first task when preparing specific dishes it is locate the ‘standard recipe’ for the dish
or dishes to be prepared.
A standard recipe is a precise record of ingredients, method, serving instructions and cost
of any food item on a menu.
A standard recipe needs to include:

Summary of ingredients

Required quantities or each item

Specific preparation guidelines

Garnish and service details

Portion sizes

Accurate costs

% wastage

Date of last change.
Why do we use Standard Recipes?

Standardise recipes –regardless of who makes them

Consistent quality – look, cost and taste the same

Customer satisfaction – always the same quality.
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Standard recipe sheet
Recipe
Mayonnaise
Number of portions
Portion
Portion Size
250gm
Waste%
Usable%
Purchase
Amount
Cost
per
Cost per
Weight
Unit
Purchase
Ingredients
Weight
Unit
%
%
Eggs yolks
2
ea
50
50
Vinegar, white
20
ml
100
Salt
3
g
100
Pepper
2
g
100
Dijon Mustard
10
g
100
Oil, Vegetable
250
ml
100
Total Cost
Cost Per Individual Portion
Selling Price @ 28% F.C.
Method, cooking temperature and serving procedures
Place the egg yolks into a stainless steel bowl salt, pepper, and Dijon mustard.
Add the vinegar and whisk together.
Slowly add oil while whisking vigorously.
Add oil in small amounts until oil begins to be emulsified into egg yolk mix.
Continue whisking until all oil is emulsified into mixture.
Correct seasoning if required.
Place into clean container and chill until required.
Tested and approved by:
Date:
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Identify ingredients
One of the first steps associated with preparing special cuisines is identifying the
ingredients required for the preparation of a specific dish.
As a refresher, ingredients may include raw and pre-prepared/convenience and must
include:

Dairy products and eggs, including alternatives such as soy

Meat, fish/seafood and poultry, fresh, frozen and processed

Dry goods, including herbs, spices, flours, sugar, rice, pasta,
bread products and boosters

Fruit and vegetables

Smallgoods

Items unique to the host enterprise or host country required to prepare specialist
cuisine

Liquid ingredients, including juices, milk, cream, alcohol, vinegar and oils.
Select and assemble ingredients
Select and assemble the ingredients should include:

Reference to menus being presented, bookings received and service style being
offered

Establishment requirements in relation to standard recipes,
house preferences, signature dishes and recipe cards

Matching type and quality of ingredient selected to intended
use of the item

Ensuring the safety of all foodstuffs selected

Ensuring quantity of ingredients assembled matches
identified or expected trading demand

Protecting the integrity and food safety of items selected until mise-en-place tasks
commence

Safely transporting, and storing, foods to the mise-en-place area

Completing necessary internal documentation to reflect stock use.
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Mise-en-place
Selecting and assembling the equipment and utensils
needed is part of the process known in the kitchen as ‘miseen-place’.
This is a French term meaning ‘to put in place’ – it means
getting everything ready before you start cooking so that you
don’t have to interrupt the preparation process while you
look for something:

Make sure you have gathered all the ingredients and have weighed all quantities
accurately

Check you have pots and pans clean and ready to use, and that they are of the
necessary size and number

Check fruit and vegetables to be used are suitable for use and have been washed and
prepared as necessary

Check you have all the utensils you will need for the recipe – knives, spoons, whisks
etc.
Mise-en-place is something to be done for every recipe, every time you cook an item.
You will note in this context, the expression ‘assemble the equipment’ simply means
getting it ready or getting it all together ready to use.
Mise-en-place tasks may include:
Find the meaning of these words and translate into your own language.
English word
Your language
English Meaning
Preparing
Cleaning
Washing
Tins
Sanitizing
Sifting
Weighing
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English word
Your language
Portioning
Mixing
Raw Materials
Defrosting
Ready For Use
Peeling
Crumbing
Filleting
Boning
Shredding
Chopping
Crushing
Batter
Combining
Pre-cooking
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English Meaning
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English word
Your language
English Meaning
Pre-prepared
Carton
Mincing
Skinning
Temperature
Slicing
Preparing vegetables and fruits
Washing
Wash in cold water to remove all fine particles of dirt and any dead leafy matter.
Any hard caked mud or dirt may have to be scrubbed with a brush to remove the dirt.
These brushes must only be used for cleaning vegetables and fruit, not used to scrub the
toilet or floors.
When washed, the vegetables and fruit can be peeled and cut to the required size.
Peeling
This procedure normally relates to the preparation of vegetables and fruits.
After vegetables and fruits have been washed and cleaned thoroughly, many need to be
peeled and trimmed.
They should be peeled or scraped thinly to remove only the skin, as most nutrients are
just below the skin or surface. Thin peeling also, naturally, minimises wastage.
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Cutting
Cutting is a common procedure used, often to portion menu
ingredients, to help aid cooking or enhance presentation.
Washing, cleaning, trimming and cutting fruit and vegetables is
a common task and will often take up a large part of all tasks.
Cutting can be used before, during or after the cooking of menu items.
The following table lists and describes the most common types of cuts used in basic
preparation.
Method
Description
Examples of Use
Slice
Cutting a thin, broad, flat piece of food,
usually by using a sawing action
Bread slices
Chop
To cut food into uneven bits by using
short, sharp blows (food may be
chopped fine, medium or coarse)
Chopped parsley for salads
and duxelles
Dice
Cutting into even cubes, which may be
small, medium or large
Macedoine
To cut into very fine, irregular strips
Lettuce, for use in salads
Shred
Onion rings
Brunoise
Cabbage, for use in coleslaw
Crush
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To squash into fine, medium or coarse
particles, often by using the side of the
knife
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Garlic
Element 4: Prepare, cook, and serve special cuisine
Precision vegetable cuts
Having everything cut to the size means the product will cook more evenly and at the
same time. It is more pleasing to the eye to have consistent sizes.
These include:
Julienne:
strips (2 mm x 2 mm x 40 mm)
Brunoise:
small cube (2 mm cube)
Paysanne:
thinly sliced shapes either triangular, square or
round (15 mm diameter)
Macedoine:
dice/cube (8 mm cube)
Jardinière:
small batons (4 mm x 4 mm x 20 mm)
Turned:
barrel shape (approx. 5 mm x 2.5 mm)
This can vary.
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Preparing meat
Basic preparation of meat, be it beef, veal, lamb or pork, will
include some cleaning and trimming of excess fat cover,
lymph nodes, connective tissue and blood vessels.
Cleaning meat should be performed with a suitably sized,
sharp knife.
The skill required is in the ability to remove the undesired
pieces, while retaining as much saleable meat as possible.
Vacuum packaged meat must be removed from the package at least half an hour prior to
cooking to allow meat to return to its natural colour and smell. If the meat does not return
to its natural smell and colour treat as spoiled and contact supplier:
Trimming
Trimming is the cutting of meat to a certain required shape and size.
Trimming meat gives it a more appealing presentation.
This can be achieved by trimming the fat coverage down to a required thickness, or by
trimming bones on cutlets to a certain length.
Trimming is performed in most kitchens on a daily basis, and there are always a number
of off-cuts obtained as a by-product.
These off-cuts, sometimes referred to as trimmings, may or may not have some culinary
use.
Slicing
This refers to cutting raw meats into steaks, chops and escalopes.
It also refers to cutting cooked meats and smallgoods into an appropriate presentation
and includes slices for use in sandwiches, canapés, salads, appetisers or entrees.
Mincing
This is the process by which meat is trimmed of all sinew, cut into manageable pieces and
passed through a mincing machine or a mincing attachment fitted to a commercial mixing
machine:

Course or fine holed disks can be fitted to the mincer

Meat for mincing is often the off-cuts left over from trimming meat.
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Using the trimmings of meat
The following are culinary uses for common off-cuts obtained when trimming meats:
Bones and sinew:

Can be used to make stocks, soups and sauces

Extra flavour is achieved when roasted in oven before being placed into water.
Fat:

Can be rendered to produce lard (pork fat) or dripping (beef fat), which are used for
shallow frying or basting during the roasting process

This is not necessarily cost effective in the modern kitchen

Good quality lard and dripping is available from suppliers.
Large meat trims:

Can be sliced for stir fry; diced for casseroles; minced for burgers or bolognaise
sauce; meatballs and fillings for samosas.
Try these websites for cuts of meat:

http://www.beeflambnz.co.nz/documents/resource-todayslambcuts.pdf

http://www.beeflambnz.co.nz/resources/Reference_Guide.pdf.
Portioning meat
Meat portions are derived from primary cuts from a carcass of meat:

Beef

Lamb

Goat.
All these animals have one thing in common. They are all basically the same shape. They
are different sizes but the same shape.
4 legs, body, neck head.
Muscle structure is the same; size is different.
Tenderness of the meat will depend on breed of each
type of animal.
Animal carcasses are broken into halves; from the halves
they will be broken down or cut into smaller, more
manageable pieces.
The diagrams on the following pages will show the break down for different animals.
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Beef cuts
A side of beef is divided into 2 Primary cuts (forequarter and hindquarter) then each one
is further divided into Secondary cuts and then into Restaurant cuts.
This diagram and table, shows the main muscles used in the industry.
Secondary Cuts
Restaurant Cuts
1
Shin
Osso bucco - diced
2
Topside (silverside and girello behind)
Escalloped pieces – mince – diced – whole roast
3
Round (knuckle)
Whole roast – diced
4
Rump
Rump Steak – main eye muscle roast
5
Tenderloin (fillet)
Eye fillet - tournedos – medallions – strips – tartare –
minute steak – chateaubriand
6
Sirloin/strip loin
Sirloin Steak – t-bone – porterhouse – whole roast
7
Rib eye
Scotch fillet – cutlets – rolled – standing rib/rack,
Rib eye steak
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Pork cuts
A side of pork is divided into 2 Primary cuts (forequarter and hindquarter) then each one
is further divided into Secondary cuts and then into Restaurant cuts, as the table below
indicates.
Secondary Cuts
Restaurant Cuts
1
Trotter (hindquarter and forequarter)
Boned and farced
2
Hock (hindquarter and forequarter)
Boned - smoked
3
Leg
Whole boned – topside escalope – round –
silverside – dice – mince
4
Rump
Steak – chop – dice – stir fry strips – mince
5
Tenderloin (fillet)
Fillet – medallion – butterfly steak
6
Mid loin
Rolled – chops – steak
7
Rib loin
Cutlet – rolled loin – rack
8
Spring
Spare ribs – rolled – diced
9
Foreloin (shoulder)
Whole boned - chops - diced - pork scotch mince
10 Neck
Whole boned – escalopes – diced
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Lamb cuts
A side of lamb is usually divided into 3 Primary cuts (forequarter, loin and long leg) then
each one is further divided into Secondary cuts and then into Restaurant cuts, as the
table below indicates.
(Note: a Hindquarter of lamb is also available when the loin and long leg are intact)
Secondary Cuts
Restaurant Cuts
1
Shank (hindquarter and forequarter)
Frenched shank
2
Short leg
Whole boned – topside – round – silverside
3
Chump
Chump – chops
4
Tenderloin (fillet)
Fillet
5
Short loin (mid loin)
Rolled loin – chops – eye denuded – rosettes
6
Rack (rib loin)
Racks – cutlets – chops
7
Breast
Epigrams – diced, mince
8
Neck
Diced – chops- mince
9
Square cut shoulder
Boned rolled – diced – chops – mince
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Preparing seafood
Fish
The majority of hotels, restaurants and other catering outlets will purchase fish which has
been either partially or totally cleaned. Fish can be purchased whole – i.e. just scaled and
gutted or filleted and skinned.
However it is an important skill to have to be able to clean
and prepare fish from the sea or river, for the plate.
Once a fish has been caught, removed from its natural
environment and is being transported to market, its quality is
already beginning to deteriorate. It is important to gut fish as
soon as possible.
Filleting fish can be applied to both ROUND fish and FLAT fish:

Round fish yield two fillets

Flat fish yield four fillets.
To fillet a round fish

Use a sharp knife

Lay the fish on its side and make an incision behind its gills, angled into the back of
the head

Cut along the backbone on the upper side of the dorsal fin, from head to tail

Carefully remove the fillet from the bone

Turn the fish over and repeat to remove the other fillet

Any ribcage bones can be removed by laying the fillet, skin side down, on a board

Using your sharp knife, carefully remove the bones from the flesh, by cutting between
the flesh and bones

Other bones throughout the flesh can be removed using fish tweezers.
Removal of skin

If required, the skin can be removed from the fillets. Lay your fillet on your cutting
board with skin side down and the tail nearest you

Carefully make an incision between the skin and fillet,
taking care not to cut through the skin, the knife should be
parallel to the board to prevent this

Carefully work the blade of your knife back and forth
between the skin and fillet, pushing and cutting towards
the head end of the fillet, and pulling the skin towards
yourself.
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Shellfish
All shellfish are delicate and should be handled with care:

Shellfish should be fresh and smell like the sea

Colours should be bright and appropriate

They should look moist and not be slimy

Shellfish like mussels, oysters and scallops should be
served free of grit, sand and broken shell pieces

Shellfish like prawns, yabbies and crayfish should have
all required shell removed and the intestinal tract
removed

Additional information on cleaning, preparing and suitable cookery methods is given in
subsequent modules.
Portioning seafood
Fish can be portioned into the following cuts:
Fillet
If the fillets are large then they can be cut into the following cuts.
Supremes
A portion of the whole fillet.
Goujon
Strips of fillet.
Goujonette
Smaller strips of fish flesh.
Darne or cutlet
This is a piece of a round fish cut from the whole body and includes the bones.
A portion of fillet will be on both sides.
Whole fish
Farmed fish that are harvested while still at ‘baby stage’ may be used for whole fish;
single serve.
This is how enterprises are able to offer plate size; single portion serves of whole fish.
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Portioning shellfish
Shell fish are normally served in its shell so portioning is normally determined by the size
of the shells.
Some shellfish may need to be prepared before serving.
Oysters
If oysters come unopened then they will need to be prepared before serving to customers.

Oysters are flat one side and round on the other:

Hold the oyster so the flat side is facing up

Take a short bladed oyster knife and lever between the
two shell parts

Some people lever into the hinge down at the bottom of
the shell while others lever in on the side

The object is to break the muscle that is holding it
closed.
Care needs to be taken not to break up too much of the shell as it will become gritty in the
juice inside the oyster.
Some people like to save the juice for flavour while others
rinse it out to get rid of any grit.
Some people will cut the oyster from the shell and turn over
for better presentation.
Abalone
Abalone has only about a 35% yield.
http://www.diver.net/seahunt/abalone/abalone.htm is a website showing how to clean
abalone along with useful recipes.
Scallops
If purchased live in the shell they are opened in a similar
manner to oysters.
Care needs to be taken not to break the shell.
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Crustaceans
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Cephalopods
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Molluscs
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Preparing poultry
Cleaning poultry
Today poultry can be bought in many different ways.
It is readily available:

Pre-portioned

Cut into specific cuts

Marinated

On skewers.
However it is necessary for chefs to know how to clean and trim poultry correctly.
Chicken is portioned into different cuts depending on the requirements of the cooking
method and the menu item.
Poultry purchasing unit
When purchasing or ordering, poultry is ordered by the weight of the bird.
The size increases in 0.100 Kg steps:

A size 12 bird weighs 1.200 kg

A size 24 bird weighs 2.400 kg

A size 9 bird weighs 0.900 kg.
This is the standard in Australia.
Student Activity
Students need to find industry standards for standardising sizes in each
country or marketplace. Is there a standard?
Cutting poultry into portions
The common portions of poultry include:

Legs

Thighs can with ‘bone in’ or ‘bone out’; whole legs
can be boned out for ballotines:

Wings

Drumettes; these are the first wing bone that has
been ‘Frenched’ for finger foods

Fillets

Supremes - ‘Supreme’ is the chicken fillet with
tenderloin and first wing bone still attached.

Tenderloins.
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Poultry chart
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Preparing for religious considerations
Designing meals for customers who follow a specific religion requires a sound
understanding of the role of food. Many religions place restrictions on the consumption of
certain foods or consuming foods at certain times of the day. It is best to be guided by the
instructions you receive from the customer or supervisor as there are many interpretations
of these practices. However it is useful to be aware of how you might design meals
around the key considerations for the five major religions.
Christianity
Designing meals for Christian customers does not often require many special
considerations as there are relatively few food restrictions. More orthodox Christians may:

Abstain from eating meat on Fridays and in particularly
Good Friday, which is a part of the Easter traditions. This is
considered a sacrifice to remember the crucifixion of Jesus:


As Christianity is the largest religion in the world most
hospitality venues will ensure that they have a fish or
vegetarian option on the menu on Fridays to
accommodate these beliefs
Fasting during the period of Lent may also apply:

Lent is the 40 days which leads up to Easter

This involves restricting foods such as meat, dairy and wine as a sacrifice.
There are also some branches of Christianity such as Seventh Day Adventists who have
more restrictive food choices as most follow a vegetarian diet. The best practise is to
check with your customers to confirm what their specific requirements are rather than just
making presumptions.
Christmas
There are a number of important days on the Christian calendar and many of these are
celebrated by followers with festive foods. With so many Christians around the world
Christmas celebrations occur in most countries. However the food differs from region to
region. Some examples of traditional Christmas meals include:
Country
England
United States
France
Italy
Christmas Celebration Foods

Roast poultry with stuffing

Christmas pudding

Roast turkey with cranberry sauce

Roast goose stuffed with chestnuts

Buche de Noel (Yule log - rolled sponge filled with butter cream)

Antipasti

Pasta

Roasted meat

Panettone
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Country
Christmas Celebration Foods
Spain
Philippines

Tapas

Seafood

Cured ham or roasted pig

Flan
Islam
Designing meals for Muslim customers may require advance planning. The main
restrictions apply to animal products so meals which are suitable for vegetarians can
usually be offered, particularly vegan meals.
If you are going to offer meat dishes then you need to:

Avoid pork:



Avoid pork products - pork fat is used extensively in processed
foods
Avoid gelatine

Gelatine is made from a mixture of animal products which may
contain beef or pork

Gelatine is routinely added to pouring or thickened cream
Use Halal products

Halal meals to fulfil all requirements of Islamic law

In relation to meat, this means to be slaughtered according to these laws.
As Islam developed in the Arab world many followers will be accustomed to Middle
Eastern style dishes so using ingredients and cooking preparations that are in accordance
with these cuisines may be helpful.
Food also plays a role in the observance of Ramadan. Ramadan is the ninth month of the
Muslim year and during the 30 or so days Muslims fast between sunrise and sunset. At
the end of Ramadan is the festival Eid al-Fitr. Eid al-Fitr is celebrated with festive foods.
Hinduism
The most important elements of designing meals for customers who follow Hinduism is to:

Avoid using beef or beef products (including gelatine)

Avoid alcohol

Include vegetarian choices.
Buddhism
Designing meals for customers who follow Buddhism will often involve including
vegetarian choices. As many followers of Buddhism are from South East Asia choosing
dishes from this region may be helpful.
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Judaism
Preparing meals for customers who are Jewish can be very
complicated and orthodox
Jews will often require their meals to be prepared in specific Jewish
kitchens under the supervision of a Rabbi.
Kashrut is the body of Jewish law dealing with what foods can and
cannot be eaten and how those foods must be prepared and eaten;
it means fit, proper or correct.
The more commonly used word is "kosher," which describes food
that meets these standards.
The basic rules that apply to kosher foods are:

Animals that have cloven hooves and chew their own cud are considered kosher:

Ox, beef, sheep, goat, deer

Pigs, hare and camels are not permitted

Kosher law allows poultry and fish (with fins and scales) to be eaten, but shellfish are
not allowed

Of the animals that may be eaten, the birds and mammals must be killed in
accordance with Jewish law.

The sciatic nerve and its adjoining blood vessels may not be eaten

Removing this nerve is time consuming so many slaughterers simply sell the hind
quarters to non-kosher butchers

All blood must be drained from meat and poultry or removed by boiling, salting or
soaking before it can be eaten

Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be
eaten)

Meat (the flesh of birds and mammals) cannot be eaten with dairy

Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy

According to some views, fish may not be eaten with meat

Utensils (including pots and pans and other cooking surfaces) that have come into
contact with meat may not be used with dairy, and vice versa

Utensils that have come into contact with non-kosher food may not be used with
kosher food

Grape products such as wine made by non-Jews may not be eaten.
More detailed information can be found at this site:

http://www.jewfaq.org/kashrut.htm.
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Preparing vegetarian dishes
If you are designing vegetarian meals you need to know firstly what
type of vegetarian diet is required. Besides using plant based
ingredients if the diet is Lacto-ovo vegetarian you can also use dairy
foods and eggs and if the diet is Lacto vegetarian you can use dairy
foods. The most important consideration is to make sure you include
protein foods, not only for nutritional needs but also because protein
foods contribute to making you feel full or satisfied. Protein foods also
often provide the umami or savoury flavour in foods.
And as vegetarian meals can also help to meet the needs of customers on special diets
for health, religious or cultural reasons including these options can be practical.
There are some ingredients that are useful to have in your kitchen if you need to regularly
prepare vegetarian meals.

Tofu

One of the few plant based proteins that is complete
(contains all 9 essential amino acids)

Vegetable stock

Fresh vegetable based sauces



Tomato based sauce

Other pureed vegetables such as onions and cauliflower also make great sauce
bases
Dairy replacement

Soy milk

Coconut cream or milk

Rice milk
A variety of legumes

Sometimes legumes such as cannelloni beans or chickpeas are avoided because
they need to be soaked for 24 hours then boiled, canned products can be
convenient

Lentils cook quickly and do not need soaking before use

Good selection of herbs and spices for flavouring dishes as the main sources of
protein grains and legumes can be quite bland

Sorbet. This is a great alternative for ice cream and creams as an accompaniment for
desserts.
Foods that need to be avoided are:

Sauces and dressings which contain fish such as
anchovies:

Caesar salad dressing

Worcheshire sauce

Oyster sauce
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
Foods containing gelatine (a gelling agent):

Made from the collagen (protein) of animal by-products

Used as a gelling agent in confectionary e.g. marshmallows and jubes

Used as a thickener in cream and sauces

Used as a stabiliser in cream cheese and yoghurt

Prepared canned foods

Canned vegetable soups often contain meat stocks.
Preparing food to cater to food allergies
Preparing meals for customers with food allergies requires cooks to be aware of the
hidden usages of potential allergens in the foods they are preparing. This is extremely
important as reactions to even small amounts of the food containing an allergen can be
life threatening.
Customers with food allergies need to eliminate the foods
from the diet which cause an allergic reaction. Although
sometimes the body can tolerate small doses, food allergens
can be potentially life threatening. You need to be guided by
the customer’s instructions.
You need to understand what is in the products that you are
using. The food labelling laws in many countries now require
common allergens to be listed. Learning to read food labels is important to ensure that
allergens are avoided.
Many dishes include ingredients which are common allergens, and these ingredients may
not always be known or obvious to the customer. Some examples of the hidden usages of
foods in commercial kitchens include:
Eggs
Seafood
Nuts
Soy
Egg wash to glaze
pastries
Fish sauces used in
dipping sauces
Thickening and
enrichening sauces
like curry and satay
Soy flour used as a
coating
Binding meats such as
hamburgers,
meatballs and patties
Fish sauces used to
flavour Asian dishes
Nut meal in dense
flourless cakes
Soy flour in processed
foods
Egg white is used to
clarify soups and
sauces
Anchovies used in
sauces e.g. Caesar
dressing
Chopped peanuts are
often used as a
garnish in Asian
cookery.
Soy lecithin used as
an emulsifying agent
An awareness of cross-contamination that can occur during preparation processes is vital.
Thoroughly cleaning utensils and equipment is a must. Remember that for customers with
a severe allergic reaction to occur they may only need a tiny amount of the food.
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4.2 Cook food items using appropriate equipment
and methods of cookery
Introduction
Now that food has been prepared, in most cases it must be cooked before serving.
This section will look at the different cooking methods and the equipment associated with
each cookery method.
Summary of cooking methods
In general terms, cooking may be seen as the application of heat to food. There are
numerous ways this heat can be applied, and a diverse range of equipment with which to
apply it.
There is no doubt that many cooking processes are similar – very much variations on a
theme in many cases, and yet genuinely different within their similarity. The subtle
differences have been devised to cater for specific reasons which will be explained below.
Naturally, the recipe being used will traditionally dictate the cooking method to be used,
with commonly used options including:

Boiling

Poaching

Braising

Stewing

Steaming

Deep frying

Baking

Roasting

Grilling

Shallow frying

Microwaving.
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Foods prepared using each cooking method
Here are some suggestions of the suitable foods that you can cook with these methods:
Methods of Cookery
Boiling
Poaching
Steaming
Grilling
Stewing
Braising
Baking
Roasting
Shallow frying
Deep frying
Suitable Foods for Method of Cookery

Soup

Pasta

Whole eggs

Root Vegetables

Fish

Tender poultry cuts

Eggs

Fruits

Fish and shellfish

Chicken

Puddings

Most vegetables

Small cuts of meat

Small goods

Vegetables

Tough meat cuts

Poultry

Fruit

Tough meat cuts

Poultry

Game

Fibrous vegetables

Pulses

Cakes

Puddings

Custards

Vegetables

Large cuts of meat

Vegetables

Small cuts of lean meat

Offal

Vegetables

Noodles

Eggs

Small cuts of meat
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Methods of Cookery
Suitable Foods for Method of Cookery

Battered, crumbed and pastry wrapped items

Potatoes
Description of cooking methods and equipment
Boiling
Food is completely immersed in liquid and cooked at boiling point (100˚C).
Utensils and equipment
Typical equipment used for boiling and simmering includes the
stove, the stock pot, electric stock pots, spiders, balers, ladles,
chinois and filters.
A large stock pot should have a tap at the base or a mechanical
tilt to enable easy removal of large amounts of stock.
Care should always be taken when straining hot stocks or boiled
foods. Always stand behind a stock pot and pour away from the
body, never towards the body.
Poaching
Food is completely submerged in liquid just below boiling point.
There should be no visible movement of the liquid.
Utensils and equipment
Utensils and equipment for poaching include sauteuses, fish
kettles, baskets, cranked spatulas, spoons and ladles.
All equipment must be spotlessly clean to avoid discolouring the food. They should also
be able to retain heat adequately and regain heat effectively. Poaching utensils and
equipment should not be made of materials that react with acid, because the poaching
liquid may be acidic.
Braising
Food is half-covered with an appropriate liquid and cooked
slowly in a tightly lidded container. The food is usually left in
large pieces which are carved before serving. The cooking
liquid for the meat is often used in an accompanying sauce.
However, the liquid in which vegetables are braised is not used
to make a sauce, as it is too strongly flavoured.
Braising can be done in an oven or on the top of the stove.
Utensils and equipment
A braising pan is called a ‘braisiere’. They can be made from all types of metal; the most
popular being enamelled cast iron. The thickness of the pans allows them to hold heat
and distribute it evenly. Lids should be heavy and tight-fitting.
The size of the pan is important, too. There should be a correct proportion between the
amount of food and the size of the pan. In other words, the pan should not be too big or
too small.
Other equipment used for braising includes a sauté pan to seal the meat, ladles and
chinois.
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Stewing
Food is completely covered with liquid while it is cooking. The long
cooking process gives a concentrated flavour to the food and the
sauce which are served together as a complete dish.
Utensils and equipment
The term for a stewing pan is a casserole. They can be made from a
variety of metals but are commonly made from enamelled cast iron.
Other types of utensils and equipment used in the production of stews include a brat pan
and spiders.
Steaming
Food is cooked by steam, either at atmospheric or high
pressure. In steaming, a smaller amount of liquid is used than in
boiling. The food to be steamed is suspended above the liquid
which creates the steam. The steam should be contained within
the cooking vessel.
Steaming is a very nutritional method of cookery as no fats or
oils are used and the natural tastes of the foods are preserved.
Utensils and equipment
Convection steamers are atmospheric, fan-forced steamers. They distribute the steam
evenly and have a faster cooking time.
Equipment for atmospheric steaming includes Chinese bamboo and metal steamers,
saucepans with steaming baskets and lids, and fixed steaming cabinets.
Combi steamers are ovens which can roast and steam food. The amount of steam and
the temperature of the steam can be controlled and adjusted.
Perforated trays are used for steaming because they allow the steam to surround the food
and cook it evenly.
Steamers should be preheated so the food starts cooking immediately.
Deep frying
Food is cooked by total immersion in hot fat or oil. This method is best suited to foods
which can be cooked quickly. Most foods need to be coated before deep frying to seal in
the juices.
Utensils and equipment
There are gas and electric deep fat fryers.
Small equipment for deep fat frying includes spiders, racks,
baskets, trays, buckets, filtering equipment (including paper
filters and chinois).
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Baking
Food is subjected to the action of dry heat in an oven. This dry heat is modified by steam
produced by the water content of the food being baked.
Utensils and equipment
Baking utensils are numerous and include baking trays, water baths,
cooling racks, rolling pins, drum sieves, mixing bowls, moulds, pastry
brush, pastry docker, cake rings and pastry cutters.
Mechanical equipment used in baking includes electric mixers, bread
roll machines and dough breakers.
Large equipment includes ovens and proving cabinets. Ovens must
have accurate thermostatic controls, because success with baking
depends on accurate temperature control and an even temperature
throughout. Fan forced convection ovens push hot air around the
oven and can save up to 30% of cooking time. Some have steam
injection systems that can be used when moist heat is needed.
Roasting and spit roasting
Food is cooked in an oven or while rotating on a spit.
Utensils and equipment
For roasting, you will need items such as a meat thermometer,
roasting pans and racks, ladles, spoons and meat forks, carving
knives and boards. Some establishments also use a carving trolley.
Choose roasting pans that have low sides so that moisture vapour
does not collect around the roast. The pans must be large enough to
hold the meat, but if they are too large, the drippings will spread out
too thinly and burn.
Grilling
Food is cooked by radiated heat directed from above or below: in some cases the heat
can come from both directions at once. The source of heat can be charcoal, coke, gas or
electricity.
Utensils and equipment
There is a range of grilling equipment available including:

Charglo griller – gas-fired, with hot rock and grill bars

Grill plates – gas or electric, flat or corrugated, side grill plate

Charcoal grill – charcoal under grill bars

Infra-red or contact grill – double-sided electric grill with top and bottom elements,
plates

Salamander – overhead grill, gas or electric

Portable corrugated grills – placed on gas rings

Barbecue kettles – grill bars, fired with charcoal or gas.
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Shallow frying
Food is cooked in a small amount of fat in a pan or wok. This principle also includes pan
frying, sautéing and stir frying.
Utensils and equipment
The surface used for frying can be the base of a pan, or a solid cooking surface. Most
pans used for shallow frying have low sides. The base of the pan must be heavy to
ensure even cooking.
If the food has to be tossed during cooking, it is useful if the
sides curve inwards slightly.
A wok is used for stir frying. It is bowl-shaped so that the food
can be stirred briskly without spilling.
A sauteuse has a rounded base and sloping sides, which makes
it good for sauteing.
A ‘sautoir’ has shallower sides and a thicker base.
The omelette pan is heavy and has rounded corners.
The crepe pan is specially shaped for cooking crepes.
The fish pan is oval-shaped to accommodate the shape of the fish.
Flambé pans are usually tin-lined copper pans because copper
gives instant heat.
Because flambé is often done at the table, these pans are more
attractive for this use.
Flambé comes from the French word ‘flamber’ which means ‘to
flame’. A spirit such as brandy, is poured over the food and set
alight. The alcohol is burned off and the flavour of the food is
enhanced.
Microwaving
Food is cooked by the energy transferred from electromagnetic radiation. Microwave
ovens can be used for cooking raw food, reheating cooked food and for defrosting frozen
food.
Utensils and equipment
Microwaves react differently to different materials. Some
materials reflect microwaves and others allow them to pass
through.
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4.3 Prepare and use garnishes, sauces and
accompaniments appropriate to special
cuisines
Introduction
Sauces, garnishes and accompaniments are additions to the
main ingredients of a meal. They can be used to enhance the
flavour, colour, aroma and overall presentation of the meal.
Sauces and garnishes must be arranged according to enterprise
standards for specific dishes.
Major points to remember are:

Sauces and garnishes are the finishing touches to a meal. They provide the visual
stimulation which heightens the enjoyment of many dishes

Eye appeal is buy appeal. If the meal looks attractive a major battle has been won. If
the meal looks depressing, uninteresting and unattractive then customers will tend to
be more critical and will enjoy their meal less even though it may taste exactly the
same.
Sauces
Sauce is a term used in cookery to describe a wide range of flavoured liquids that are
served as part of the meal, or dish. The addition of a sauce to a dish can be used to
transform the overall presentation of a dish by adding flavour, moisture, richness and
visual appeal.
Sauces come in a variety of different styles and consistencies. They can be thick or thin,
rich and creamy, or light and delicate. Depending on the purpose, sauces can be strongly
flavoured, hot and spicy, or even sweet to be served with a dessert.
Types of sauces
Sauces may be categorised as follows:
Hot sauces
These may be used with entrees, main courses or desserts. They may be created entirely
in-house from fresh ingredients, prepared from proprietary convenience foods (beef
booster, demi-glace powder and stock powder), or be some unique combination of both.
Examples of these are Espagnole, Velouté, Béchamel and their derivatives. Also included
are ‘gravies’ and ‘jus’.
Many dishes will have sauces to compliment them. This is particularly true with roasted
meat. The juices of the roast are called ‘jus de rôti’. They are the classical sauces served
with roasts and should be free of impurities and fat, and properly reduced to concentrate
the flavours.
If the jus de rôti is thickened, it is called jus lié.
A variation of these sauces are ‘warm emulsions’ such as Hollandaise Sauce and Sauce
Béarnaise which is made from a combination of egg yolks, oil and vinegar.
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Cold sauces
These sauces may also be made in-house or bought in pre-prepared in a convenience
form.
Examples are salad dressings (vinaigrette also known as French dressing), as well as
emulsions such as Mayonnaise and Sauce Tartare, and many of the proprietary sauces
such as Worcestershire, Tabasco and the barbecue and tomato sauce variations.
Dessert sauces
These include custard, butterscotch and coulis.
Service of sauces
When serving sauces, a limited number of options present
themselves:

Serve the sauce under the food item. This uses the sauce as
a foundation for the meal and also aids visual presentation. It
can be seen as an element of the ‘stacking’ concept in meal
presentation discussed later in these notes

‘Flood’ the plate. This provides a coloured background against
which the food may be presented

Serve the sauce over the food item. This masking of the food (or ‘nappe’-ing the
sauce: from the French word ‘napper’ meaning to coat food with a sauce) is a very
popular way of directing the sauce onto individual food items such as meat, fish,
chicken, vegetables or salad.
This method allows more than one sauce to be used on the one dish

Serve the sauce into an appropriate jug for placement on the table so customers may
serve themselves. This enables them to determine how much sauce they get.
Supplying a spoon and an underliner is optional but usual.
Where the order dictates, this service option may mean more than one jug is needed
to accommodate the variety of sauces offered

Dispense the sauce into a sauce boat. This option is
required where silver service is being offered.
A sauce boat may also be used instead of a jug in the
previous service option

Decant proprietary sauces into bottles, bowls, containers or squeeze bottles. These
options can be acceptable and appropriate for barbecues, buffets and other less
formal dining situations
Many establishments, particularly where the target market is the family unit make a
point of offering numerous pre-prepared, bottle sauces in order to satisfy younger
taste demands.
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Accompaniments
Accompaniments are complementary additions to the main ingredient of a meal.
Accompaniments are typically things like vegetables and side salads but they also include
sauces and relishes. Sometimes the accompaniment also comes with a garnish of its
own.
Common accompaniments may include:

Vegetables

Fries

Steamed or fried rice

Salad

Salsa.
Roast accompaniments
They include horseradish sauce, mustard, mint sauce or mint jelly, and cranberry sauce.
If the roast is fatty, an acidic accompaniment will aid digestion and cleanse the palate.
Roast pork, for example, can be served with apple sauce, grilled pineapple, stewed
prunes, red currant compote, cranberries or stewed pear compote.
Most menu items will have traditional accompaniments that compliment or contrast tastes,
textures and colours. In what has becoming an ever increasing trend, new and exciting
accompaniments are added to provide an exciting and refreshing approach to menu
items.
There are a large number of accompaniments that can served with roasted meats.
The following is a list of common accompaniments.

Roast lamb Mint sauce and gravy

Roast mutton Onion sauce and gravy

Roast pork Sage and onion stuffing, apple sauce and
gravy

Roast veal Thyme, lemon and parsley stuffing and gravy

Roast beef Yorkshire pudding, horseradish sauce and
gravy

Roast chicken Thyme, lemon and parsley stuffing and
gravy

Roast duck Sage and onion stuffing, apple sauce and gravy

Roast turkey Chestnut or parsley stuffing, bread sauce, gravy, cranberry sauce/jelly

Roast game Cranberry sauce.
Roasted meats are normally served with:

Roasted vegetables including potato, pumpkin and carrots

Steamed vegetables including cauliflower and broccoli.
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Seafood accompaniments
Common accompaniments to fish and other seafood items include:

Lemon wedges or slices

Tartare sauce

Chilli Sauce

Tabasco sauce

Mayonnaise

Dill

Parsley

Salsa.
Seafood is normally served with:

Rice

Potatoes – normally french fries

Salad.
Salad accompaniments
Salad dressings
Some form of dressing is commonly served with salad.
Salads are usually served with a dressing to combine the ingredients, to add flavour and
to lubricate.
The two main dressings are vinaigrette (French dressing) and
mayonnaise, but there are many others.
Vinaigrette is a mixture of oil, vinegar, salt and pepper.
As a general rule of thumb, the recommended ratio of oil to
vinegar is 2 parts oil to 1 part vinegar. A variety of herbs may
be added.
Staff may provide serving portions of additional dressing which customers can add to suit
their preferences.
Salad is normally served with:

Bread – sticks, croutons, toasted

An accompaniment to a meat.
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Desserts accompaniments
Desserts are normally served with:

Sauces – hot or cold

Coulis – pureed fruit

Fruit

Ice cream

Yoghurt

Cream – fresh, whipped, clotted

Custard.
Cheese accompaniments
Cheeses are normally served with:

Nuts – various types

Dried fruit – various types

Fresh fruit – including grapes

Other accompaniments - including olives, pate, dips, cured meats, pickled vegetables
and/or crudités (vegetable sticks)

Crackers – including bread, rolls, toast and bread sticks

Appropriate wines, tokays, muscats and ports.
Garnishes
Garnish refers to the decoration of food by the addition of other items.
Garnishes come in a variety of shapes and sizes, depending on the meal being served
and the level of service required.
Garnishes should be fresh, colourful, edible and should be suited to the meal.
Garnishes will also vary to complement each item. Not only does garnish add visual
colour and texture, but enhances the flavour of the dish ingredients.
Garnishes may be classified as edible and non-edible.
Edible garnishes
Most garnishes are edible.
They usually comprise fruit and vegetables, as well as flowers and rice paper.
In some cases, it is possible to say the cut into which vegetables are made is in itself an
element of presentation, if not an actual garnish. For example, carrots may be cut into
brunoise, macedoine, julienne or jardinière. All of these look different and it can be
argued, are better suited to certain dish types or cooking styles.
This once more highlights personal preference in food presentation.
Common edible garnishes may include:

Lemon wedges
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
Herbs including parsley, rosemary, dill, basil

Carrot twirls

Vegetable juliennes

Croutons.
Non-edible garnishes
There is a very strong school of thought that believes nothing
should be served on a plate, or served to a guest, unless it is
edible.
This school of thought would therefore never serve the following:

Bark – which may be used when smoking certain dishes, or when searching for a
particular regional or national style or flavour

Skewers – this means they may offer and serve a shaslick or a kebab or satay sticks
but they would always remove the food items from the skewer prior to service

Toothpicks – where the menu item requires toothpicks to keep it together, either they
would be removed before service, or the dish would not be offered

Flags – some premises use ‘flags’ or small plastic animals to indicate a degree of
‘doneness’ of steaks or to continue a national promotion or theme, but the
traditionalists would not do this.
For this school of thought, even candles on a birthday cake can cause consternation
despite there being a customary expectation they are there.
In addition, they may shun the use of rock salt with oysters, insisting for example ice is
used instead.
There is a need to find out the orientation to this at your workplace, and to realise there
may be different orientations between food outlets in the same premises, and even
differences depending on who is the head chef at any one time.
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4.4 Serve food items in accordance with special
cuisines requirements
Introduction
Once all food items have been prepared, either cooked or in
cold format, with appropriate sauces, garnishes and
accompaniments added, it is now time to serve the food items.
It is important that not only do the items reach the customer in
their intended format and temperature, but it looks appealing
and appetising.
Prepare service items
Possible service items can include:

Plates – entrée, main course and side/bread and butter plates

Bowls – soup bowls, coupes, finger bowls, dessert bowls, pasta bowls

Platters – flatware including china and metal variations, covering a range of sizes:
may be used for silver serving meat and vegetables, presenting cold meat, serving
cheese and greens, and displaying fruit

Jugs for gravies and sauces, milk and cream: also includes
sauce boats

Glassware – glasses and bowls for the service of items
such as sorbets and a range of dessert items

Special purpose equipment such as oyster plates, cake
stands, tiered stands for ‘cascading’ displays, vegetable
dishes, carving boards, cheese boards and sizzle plates

Cutlery. This includes the ‘normal’ range of cutlery (knives, forks and spoons) perhaps
with special items such as butter knives, lobster picks and crackers, cake slides,
parfait spoons, snail holders/spoons, steak knives, and knives for cutting birthday
cakes

Take away containers for hot and cold foods and hot and cold drinks: includes the
containers and their lids.
Serving temperature
In presenting food there is an absolute need to:

Present hot food, hot

Present cold food, cold.
This is not a safe food handling consideration; it is an aesthetic, sensory thing.
The amount of time it takes for a meal to be plated and served should be much less than
five minutes, so the chance of any food poisoning bacteria multiplying to dangerous levels
is nil.
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Presentation considerations
You need to co-ordinate the presentation style you use with
the type of establishment or food you are serving. Presentation
styles need to be decided in advance of service and can form
part of the designing of dishes.
When standard recipes are created a photograph or diagram
of the presentation can be included. This assists with
consistency. It can also be a useful training tool for new
kitchen staff so they can easily see how each dish is to be
plated.
When plating food, care and attention must be paid to ensure the meals are plated:

Neatly and attractively

Without spills or drips

To enterprise quality, and other standards in keeping with the requirements for the
specific dish.
Taking into consideration:

Eye appeal

Colour and contrast

Temperature of food and service style and equipment

Classical and innovative arrangement styles.
Appearance
Presentation can be classical, artistic or relate to cultural expectations.
The most classical way to serve a main meal of meat, sauce and vegetables in Western
cuisine is to place the food like a clock face. This means the starch at 10 o’clock, proteins
at six o’clock and vegetables at two o’clock. Many cuisines have condiments that are
served separately to the main component such as bread, relishes or dipping sauces.
Some cuisines also feature food which is more commonly shared and so needs to be
plated in a manner which will provide ease of service.
The key to attractive and appealing food presentation is to remember there are many
elements, including:
Shape:

Food can be creatively scattered or in elegant compact servings

Repetition is an effective technique either such as laying several elements (odd
numbers are best, 3 or 5 etc) side by side with different sauces or garnishes on each
one

Biscuit and pastry cutters and moulds are great tools for creating shapes.
Height:

Height can be created by stacking the protein over starches or placing leafy salads on
top of proteins

Plastic and metal moulds can be used to shape dishes in towers.
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Texture:

Varied textures will create more interest.
Colour:

You can use vibrant coloured ingredients as contrast

Using tones of the same colour can be effective also.
Garnish:

A garnish should only enhance the look of the dish, not overshadow it

Make sure that garnishes complement the ingredients and flavours of the dish.
Paintbrushes, squeeze bottles and specialist saucing tools can be used to distribute
sauces.
Most dishes look best on neutral china particularly white; take care when using plates with
designs, motifs or logos. Always make sure the plate is clean.
Plate food and present neatly and attractively
All the dishes must be served neatly and attractively.
It must be someone’s job to check this occurs for each and every dish before it leaves the
kitchen.
Factors involved here are:

All dishes of the same type must look identical in terms of serve size, number of
potatoes, layout of the meat and the vegetables, where the garnish is placed, where
the sauce has been served

House photographs of model dishes, where they exist, must be observed

The correct sized plate/dish must be used to compliment the meal

The same service plate/dish dish must be used for all the same menu items

Balance must be achieved:


This is the overall impression created by the look of the meal. There may, indeed,
be some focal visual point to the dish: some dishes have their appearance on the
plate planned with as much care and thought as went into creating the recipe for
the item

It takes into account the precise placement of
different shaped and sized items on the plate to
create a balanced appearance rather than an
unequal or lop-sided impression

It also means balancing food textures rather than
having a dominance of one texture and the
absence of any other

It means not overdoing a certain element of the presentation – often the garnish is
overdone
A final visual inspection of the meal must be made before it is released from the
kitchen. There really is no excuse for sending out a less than perfect meal.
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Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
These Work Project activities are based around one of the three course menus
identified in Work Project 1.
This section contains practical elements.
The number of individual serves for each course will be dictated by the Class
Trainer.
4.1 To fulfil the requirements of this Work Project you are asked to prepare food items
for the above mentioned three course menu including:

Creating recipes for the three dishes

Identify ingredients

Select and assemble ingredients

Undertake appropriate mise-en-place.
4.2 You are required to cook food items using appropriate equipment and methods of
cookery.
4.3 You are required to prepare and use suitable garnishes, sauces and
accompaniments appropriate to the three course menu.
4.4 You are required to serve food items including:

Preparing service items

Serving at the appropriate temperature

Taking into account presentation techniques

Plate food and present neatly and attractively.
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Summary
Prepare, cook, and serve special cuisine
Prepare food items taking into account special preparation techniques

Food production

Importance of a standard recipe

Identify ingredients

Select and assemble ingredients

Mise-en-place

Preparing vegetables and fruits

Preparing meat

Preparing seafood

Preparing poultry

Preparing for religion considerations

Preparing vegetarian dishes

Preparing food to cater to food allergies.
Cook food items using appropriate equipment and methods of cookery

Summary of cooking methods

Foods prepared using each cooking method

Description of cooking methods and equipment.
Prepare and use garnishes, sauces and accompaniments appropriate to special cuisines

Sauces

Accompaniments

Garnishes.
Serve food items in accordance with special cuisines requirements

Prepare service items

Serving temperature

Presentation considerations

Plate food and present neatly and attractively.
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Element 5:
Store special cuisine products
5.1 Store fresh and/or Cryovac items correctly
Introduction
Food that has been delivered into a food business must be stored
promptly and it must be stored under the correct conditions for
each individual item.
As a reminder food can be defined as dry goods, dairy products,
meat, poultry, seafood, fruit and vegetables and frozen goods.
This definition embraces raw materials as well as food items that
are purchased in convenience form and pre-prepared form.
This section will explore the considerations and techniques to not
only store food but to ensure it stays in a hygienic, fresh and
usable state.
Storage areas
In relation to food there are 3 standard storage options:

Dry goods store

Refrigerated storage

Frozen storage.
Dry goods store
This is a non-refrigerated store where canned and dried food is stored.
The general requirements for dry goods stores are:

The area must be fly and vermin proof

It must be well ventilated and have good lighting

It must not have windows that allow direct sunlight; the
heat makes the temperature rise to unacceptable levels

Lowest shelves must be sufficiently above floor level to
allow brooms and mops to clean under them, 30cm from the floor is standard

No food is to be stored on the floor. This includes a ban on storing cartons and
containers of food directly onto the floor surface.
Any bulk food containers that are used to store products such as sugar, flour, rice, dried
pasta must be made from food grade materials, such as stainless steel.
They must have tight-fitting lids and these containers must be cleaned before re-filling as
opposed to simply topping them up when they are low.
It is not permitted to use plastic rubbish bins for storing food as they can crack easily and
are no defence against mice and rats gnawing through them
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
Foods past their ‘use-by date' must be discarded

Stock must be rotated using FIFO – First In, First Out – principles.
Heavier items should be stored on the bottom or middle shelves, with lighter items on the
top shelves and slow moving items towards the back of the storeroom.
Refrigerated storage
This is used to store fruit and vegetables, dairy products and meat.
It may take the form of coolrooms, domestic refrigerators, undercounter units or free-standing self-contained, glass-fronted units.
Some premises have separate coolrooms for different classifications of
food.
For example, they may have a meat coolroom, a vegetable coolroom
and a coolroom for dairy products.
Requirements:

Temperature must be 5°C or below to keep food out of the Temperature Danger Zone

Doors should be closed between uses and an effort made to minimise fluctuation in
temperature

Food loads put into the refrigerator should be broken down into smaller units to enable
faster cooling

The coolroom should not be overcrowded to allow cool air to circulate around all items

Raw foods and cooked foods must be separated

Prevents cross-contamination of bacteria from raw food to cooked food

Raw food must not be stored above cooked food in order to prevent blood dripping on
to the cooked product

Products in jars such as mayonnaise or pickles must be re-capped and refrigerated
after opening

Foods past their ‘use-by’ date must be discarded

Food must never be stored on the floor of a coolroom

Appropriate stock rotation must be employed. Use date and time labels to help identify
when items were placed under refrigeration and products to be used next.
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Frozen storage
Any type of freezer can be used in a commercial situation including
domestic freezers, walk-in freezers, bench freezers and upright
freezers. The critical requirement is that they be able to reach the
necessary temperature.
Freezers are used to store frozen produce and the requirements
that apply are:

Must be maintained at below -18°C or other temperature as indicated by your FSP,
some FSPs allow freezers to operate at -15°C

Never try to freeze hot food – cool it first

Items that have been thawed must not be re-frozen

Freezers must be defrosted regularly

Freezer doors should be kept closed when the freezer is not in use

Freezer temperature and thermostat must be checked regularly

Freeze small amounts of food, not large amounts. For example, freeze slices of meat
rather than the whole piece, use shallow containers rather than deep ones

Ensure FIFO stock rotation occurs

Foods past their ‘use-by’ date must be discarded.
Maintaining specific food storage areas
Frozen Foods
Upon receipt, frozen foods must be immediately stored to prevent
thawing:

Products should be segregated in to individual types, i.e.
Vegetables, fruits, poultry, meat and seafood, etc

Temperature should be -18°C.
It is important to remember that constant opening of the freezer
doors will cause ice build-up.
Meat Refrigerator

Should only be used for raw meats and must never be used for storing cooked foods,
i.e. cross-contamination

Loose products should be placed on clean trays which are washed and sanitised daily

Other raw meats, i.e. poultry, game, seafood can be stored together with meat, but
care must be taken not to store them closely together

Shelving, floors and walls must be regularly cleaned and disinfected to minimise
bacterial growth

All products must be on shelves to allow adequate air circulation.
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Fruit and Vegetables

Cool room should be cleaned daily.

Vegetables and fruits should be kept separated as loose soils on some vegetables
can harbour bacteria and other micro-organisms

Polystyrene containers will insulate and maintain delicate green leafy herbs, etc

Most fruit and vegetable containers are suitable for storing in cool rooms

The best temperature range for this area is between 5° - 10°C.
Dry Store

The dry store is an area where non-perishable, or long life items
that do not require refrigeration, are stored. These products,
however, will also damage if not handled carefully

Stock must be rotated on a regular basis

Check for vermin, weevils in grains, etc

Ensure the area is well ventilated and lit

Place all cartons on shelves, not on the floor or passages

Maintain a temperature between 10° - 20°C.
Dairy Foods Refrigeration

Dairy foods are highly absorbent and thus need to be stored away from strong
smelling items such as seafood, curries etc

Maintain ideal temperature between 2° - 4°C

Keep the room well cleaned to prevent mould, mildew and odours developing.
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5.2 Prepare and maintain correct thawing of
special dishes
Introduction
There are many advantages to having frozen food items and every food establishment will
have some element of frozen food.
Frozen food items are available all year round and at a consistent price.
The advantage of frozen food items is that it is easy to keep stock in quality condition until
required.
Whilst some food items such as ice-cream are served frozen, in many cases frozen food
needs to be thawed in order to prepare and cook it.
It is essential that the correct techniques to thaw food items are followed.
Methods to thaw food
Frozen food must be thawed before use, also known as ‘defrosting’, using one of three
methods:

In a refrigerator/cool room. Large pieces of meat may take two to three days to defrost
so planning ahead is vital. This is the preferred method of thawing as the food is
always out of Temperature Danger Zone

If pressed for time, use a microwave to defrost, moving
pieces of food during the procedure. Food should be
immediately cooked once taken from the microwave after
defrosting

Run the item under cold water (less than 20°C) – only
suitable for small portions/items. Not suitable for products
which have been ‘breaded’ or ‘crumbed’.
It is not acceptable to thaw items out by placing them in a bowl or sink of water.
It is easier to thaw any product when it is in single layers. Thick multi layers take too long
and when you thaw large amounts, you need to use them.
Use thawed food in a timely manner
All meats should be cooked immediately after thawing.
Once any food item is thawed for use, it must not be re-frozen.
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Cautionary actions when thawing products
Food that is in the freezer and has completely thawed, perhaps due to an equipment
failure or a power failure) but is still below 5°C can be treated as refrigerated food and
used immediately.
If the defrosted food is at 5°C or above and you know without
doubt it has been at that temperature for less than 4 hours it can
be used if used immediately.
Defrosted food that is at or above 5°C and has been there for
longer than 4 hours – or has been there for an unknown length of
time – it must be thrown out.
As mentioned, it is essential that thawing techniques are used with caution.
Cautionary action may include to:

Train staff to wait until food is fully thawed before cooking

Train staff in proper thawing practices, including the need to plan defrosting needs

Discard all food that exceeds the ‘2/4 rule’

Throw out all food defrosted in an uncovered state, or which has defrosted in
damaged packaging

Discard all food that has been thawed and re-frozen

Train staff not to re-freeze thawed product.
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5.3 Store special cuisine products appropriately
in correct containers
Introduction
Food that has been delivered into a food business must not only be stored promptly but it
must also be stored under the correct conditions for each individual item.
Containers that are used to store fresh foods when they enter the control of the enterprise
are most important.
Modern standards are that fresh vegetables are removed from the cardboard boxes in
which vegetables are delivered and are repacked into clean washable food grade plastic
containers before being placed into storage such as a coolroom.
Importance of using correct containers
Using containers is good practice for the following reasons:

Reduces risk of contamination in the coolroom

Containers are clean when they are placed into the coolroom

Easier to stack goods in cool room if containers are all regular
size

Easier to rotate stock in coolroom

All stock is checked as it goes from cardboard box to clean plastic storage containers.
Exceptions to this may be:

Eggs: these are best kept in the container in which they are delivered by the egg
supply company

Potatoes: these need to be stored enclosed in a non-plastic container so they can
breathe. Too long in plastic bags will cause then to sweat. The surface of the potato
needs to be kept dry. The environment cannot be allowed to become too warm or the
potato will begin to sprout.
Storing meat, seafood and poultry
Correct storage procedures for meat, poultry and seafood must be adopted to ensure its
maximum shelf life and to prevent contamination by bacteria.
Storage procedures are essential to maintain cost control as well as provide high quality
dishes to the customer.
Meat
Raw meats are favourable mediums for bacterial growth, if they are not stored and
handled correctly. There are two main conditions to be met when storing meat:

Temperature 1°C to 3°C

Humidity 85%.
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Other factors to be considered are:

Place meat in single layers on trays – fat side up

Trays must be changed regularly to prevent blood pooling

Meat must be covered with plastic wrap

Different types of meat should not be mixed

Raw and cooked meats should never be spread on the same tray

A sound stock rotation program (FIFO) should be.
Vacuum packaging
This is a system by which meat is placed in special plastic bags. All the air is then
withdrawn using a special machine, which then heat seals the bag.
Meat packaged in this way is normally stored at minus one degree to zero degrees
Celsius (-1°C to 0°C). This extends the storage life of refrigerated meat.
It should be stored in single layers, fat side up, on a tray.
The bags must remain airtight.
Poultry
When purchased fresh poultry will be delivered in containers from the supplier.
It is standard in most countries for poultry to be placed into plastic
bags that are then placed into plastic bag liners that are then put
into cardboard boxes.
When receiving poultry into storage, these poultry items need to be
placed into storage containers that will not allow any excess water
to contaminate the other produce in the storage area:

Poultry should then be placed in a refrigerator, where it can be kept for approximately
3 days

Fresh poultry should be stored on drip trays and covered.
Storage temperature needs to be less than 5°C, closer to 2°C is best for poultry.
The trays should be changed regularly.
Check containers daily for signs of damage.
Fish and shellfish
Fish have a short shelf life due to the rapid deterioration of their
flesh after they are caught.
Fish should always be stored in a fish fridge if possible, or in a
special section of the cool room (the coolest part).
Fresh fish should be stored for one or two days only and should be
kept in the coldest part of the cool room at a temperature of 1°C.
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Very few refrigerators can achieve such a low temperature, so it is usually necessary to
store fish on crushed ice, taking note of the following:

Cleaned fish, fillets and cutlets should be kept on crushed ice on a perforated tray, set
into another tray to allow for drainage

It is best to have a layer of plastic between the fish and ice

Whole fish should be scaled, gutted and washed thoroughly, then stored as above.
Live fish can be kept for short periods of time in fresh or salt water tanks. The tanks and
water should always be kept in the best condition. Shellfish should be stored at 1°C.
Live crayfish, crabs, yabbies and such can be kept in a refrigerator in a box covered with
wet hessian, or they may be kept in tanks.
Fresh (not live) and cooked shellfish can be kept for a couple of days – on ice, in a
perforated trays and covered.
Remember raw and cooked foods should never be stored together.
Storing unprocessed vegetables
Vegetables that are sold fresh do not need to be refrigerated for food safety reasons.
They are refrigerated to extend the life and freshness of the vegetable. There are
vegetables that are best stored at cool temperatures 12°C – 18°C.
Flower vegetables like broccoli and cauliflower, as well as
carrots and leafy vegetables are best stored at
temperature less than 5°C.
Leafy salad vegetables will freeze if they are stored at
temperatures too low below 2°C.
Leafy vegetables should be stored in plastic bags to stop
moisture lose.
Vegetables can be stored at cooler room temperatures 12°C – 18°C:

Pumpkin and squashes

Potatoes need to be stored at room temperature in a dark environment.
Tomatoes, Cucumbers and Zucchini can be stored at temperatures ranging from 7°C –
15°C from short periods of up to 1 week:

Vegetables do not have the protein content like meats so do not have the same
bacterial activity as meat.
When vegetables have been peeled they need to be kept in a protected environment and
this environment needs to be chilled in a controlled atmosphere less than 5°C.
All vegetables should be stored in the condition you purchase them.
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Storing pasta
Dried pasta
Sealed in an airtight container to prevent mould and pest contamination:

Up to 9 months.
Fresh pasta
Should be cooked within 24 hours and some shapes can be cut and dried for a longer
shelf life in the fridge:

Up to 1 week

Freezes well for 3 months.
Cooked pasta

Should be refreshed

Well drained of excess water

Very lightly oiled

Covered

In the fridge

Dated and labelled.
Storing eggs
Eggs are perishable and fragile therefore should be stored using the following guidelines:

In a cool humid temperature, they can be stored in the fridge or the dry store

Away from strong odours e.g. onions and garlic

In their box with the point down

Cracked eggs should be used immediately

Kept dry.
Storing cooked foods
All cooked foods needs to be stored in cool room in clean
container. These containers need to be clean each time they
are used.
Never place newly cooked food into a container that has the
same cooked food already in it and never transfer old cooked
food into a container on top of newly cooked food.
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5.4 Label special cuisine products correctly
Introduction
Most stock that is delivered into a kitchen environment will already be labelled sufficiently
for the purposes of storage and general use of the item.
Where items are delivered without some form of
appropriate identification, wrapping or labelling or where
you need to take individual items out of packets, cartons,
wrapping etc. you may need to provide your own labels for
these items.
There is also an on-going need to label perishable food as well as food that has been
produced and is placed into refrigerated or frozen storage.
As ever, the requirements of your FSP as they may apply to labelling need to be complied
with at all times.
General labelling requirements
Labels for stock items in the dry goods store and in the equipment/utensils store are
usually positioned immediately above or below the item.
The purpose of clear and accurate labelling is to identify clearly the items on the shelf or
in other storage areas.
Labelling is also required when food items are decanted into non-original containers, and
where the products share extreme similarities.
Examples include different flours, powdered products, coffees, teas, rice, sugar, herbs,
spices and a variety of liquids. Differentiating between many of these is difficult even for
the trained eye or nose.
Appropriate labelling overcomes this problem and also serves to assist the placement of
stock on shelves by indicating where products should go.
Exactly what constitutes a ‘label’ varies. A label may be a stick on label, a computergenerated ‘document’ or simply a hand-written note written onto a product or piece of
paper with a pen.
Information recorded on labels
In regards to labels for stock items that have not been processed, there are no legal
requirements. The information on the label simply has to reflect the needs of the business
Labelling of all foods, prepared and cooked is mandatory.
Labels should have the following information on them:

Name of the product

Date of manufacture

Name of person who last worked on food (cooked the food)

Recommended use by date.
If the product is to be used in another department then it should be on the label as to
where the food is destined.
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Labels and dietary requirements
This is important especially in hospitals or aged care facilities where people with dietary
considerations will be consuming that food.
Any special dietary requirements may have to be listed.
Does it contain any possible allergen causing ingredients:

Wheat, gluten

Milk products

Soy products

Yeast

Eggs

Seafood allergies

Nuts, tree and ground.
Labels and directions
Labels will mainly serve to identify the item but information on the label may also include:

Directions to staff – “Use this first”, “Check with Executive Chef before using”

Advice to staff – “Last one – no more being ordered”

Allocation of items – “For use by Kitchen only”.
It is also important that no labels, tags or spikes make direct contact with food items.
Bin cards
The use of labels is sometimes combined with the use of Bin Cards.
Where bin cards are in use, one bin card is used for every item of stock. If you had 3 or 4
different variations of a stock item such as different sizes, different qualities etc. you
would have one bin card for every option.
A ‘bin’ includes a shelf or a section on a shelf, where stock is stored, a container that is
used to store stock or a cupboard used to store items.
In relation to food, bin cards are usually only used in relation to dry goods.
Bin Cards are stock control cards that record:

The physical stock-on-hand in the ‘bin’ which is a total that changes as stock is
received and as stock is issued

When stock was delivered, by date, and how much was received

Where stock has been issued to – by department, date and quantity.
The bin card may also contain additional information such as:

Name and contact details of the supplier

Last cost price for the item – written in pencil so it can easily be updated as prices
change

Minimum stock levels, maximum stock levels and re-order quantity.
Where an electronic stock system is in use, all the information on a bin card will be
available through this computer-based system.
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5.5 Ensure correct conditions are maintained for
freshness and quality
Introduction
To date we have looked at the importance of storing food items in their correct conditions.
This section will explore the concept and importance of maintaining correct storage
conditions and techniques in general.
Importance of correct storage techniques
It cannot be understated how important it is for staff to:

Follow and use correct storing techniques at all times

Ensure storerooms are kept in ideal conditions.
At a minimum all kitchen staff must know how and where to
properly store all items delivered.
The improper storage of goods can cause deterioration and
even total product loss where foodstuffs are concerned.
Staff must also implement proper stock rotation procedures,
adhering to management guidelines regarding which system
is to be used for which product lines.
Stock rotation
It is standard procedure that all food stock delivered into a kitchen needs to be rotated so
that the older stock is used before the newer stock.
This is to help avoid situations such as:

Stock loss due to items becoming out-of-date stock

Deterioration in product quality that may occur if items spend excessive time in
storage

Food poisoning outbreaks caused by using out-of-date stock
Stock rotation options
Options commonly employed are:

First In First Out (FIFO)

First In Last Out (FILO)

Last In First Out (LIFO)

Last In Last Out (LILO).
The industry standard method of rotating stock is the First In, First Out method referred to
as FIFO.
This system means that stock should be used in the order it has arrived into the premises.
Your FSP will require that food be rotated using this approach.
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FIFO techniques
In practice this means you will need to:

Move old stock forward and place the new stock behind it

Lift existing stock up and put new stock under it

Create a new storage area for new stock and make sure the old
stock is used before this new stack is started

Attach labels to stock to identify when items arrived and which ones
must be used next

Use the use-by dates on stock to assist in determining which products to use next.
Checking quality of food items during stock rotation
When rotating stock you will be physically handling many items so it is a good opportunity
to do two or more jobs at the same time.
Checking the quality of food can involve:
A visual inspection of items
Looking at them to check:

That the use-by dates are current – and to identify ones that are approaching their
expiry date

Physical damage. Where physical damage is identified try to work out what has
caused it and take action to make sure no further items are damaged. You will also
need to assess whether this damage has compromised the safety of the food.
If food safety has been compromised or you suspect it has been compromised, the
standard procedure must be to discard the food.
Physical damage can include ripped and torn packaging, blown or dented cans,
crushed packets, broken seals, leaking bottles etc.

Appearance. The quality of many items can be judged by the physical changes that
occur in the appearance of the items: things can look ‘tired’, change colour to become
paler or darker, become shrivelled, etc

Smell. A sniff of the product can sometimes reveal quality has deteriorated: sniff for
‘off’ smells or any odour that appears unpleasant, offensive, unnatural or ‘different’

Signs of rodent attack.
Picking up some items and handling them while inspecting them
This is done to get a better feel for the product and to gain a better appreciation of what
condition they are in.
Moving cartons
This is done to check the condition of the outside of the carton as an indicator of the
condition of items inside the carton.
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Dispose of damaged or spoiled goods
Where an inspection of foodstuffs reveals damaged or spoiled supplies these need to be
correctly disposed of.
Damaged food
Depending on the damage and the product there can be occasions where damaged
products can be used but you must be sure that the damage has not compromised the
safety of the food.
For example:

Fresh fruit and vegetables intended for use in their raw
form that have been physically damaged but are
otherwise unaffected may be able to be converted for
use in sauces, wet dishes etc.

A carton of cans that have just been dropped resulting
in some dented cans can have those cans used if they
are immediately used.
Spoiled food
Spoiled food is food that has been spoiled. It is not food that necessarily presents the
potential for food poisoning.
Any food that presents a food poisoning potential must be discarded.
Spoiled food can include:

Bread that has gone stale. It could not be used for
fresh sandwiches but could be safely used for toasted
sandwiches, croutons or breadcrumbs

Carrots and celery that has become limp instead of
being crisp. It couldn’t be used for salads but would
be OK for use in wet dishes, stock, soups, sauces
etc.
Disposing of supplies
Your FSP may have requirements that relate to waste disposal. Where these exist, make
sure you follow them.
The general requirements that apply to waste disposal are:

Sufficient external waste bins must be available to cater for the amount of waste
produced by the business

Bins must be fitted with tight-fitting lids that are kept closed when the bin is not in use

Bins must be suitable to cater for the type of waste produced

Bins and the waste area must be kept clean and tidy. The definition of clean includes
being kept ‘free from odour’

Bins must be kept in good condition

Pick up of waste must be such that it doesn’t allow the accumulation of waste

Some premises use refrigerated waste cool rooms to house their food waste prior to
putting it out for collection. This helps control problems related to pests and odour.
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Element 5: Store special cuisine products
Taking corrective action
Where storage conditions are not up to the desired standard, corrective action must be
taken immediately.
The type of corrective action will vary depending on the circumstances, the storage area
and the food items themselves.
Possible corrective action in relation to the storage of dry food
Depending on the out of control situation identified, Corrective Action may include:

Where there is evidence of pest or rodent infestation:

Lay baits

Engage the services of a licensed pest control company

Investigate where they are getting in and make repairs – fit fly wire, fill in holes

Record the action you take on the Corrective Action form

Throw away all infested and contaminated food

Update and or repair lighting, globes, fluorescent tubes

Revamp stock control measures – throw away out-of-date food

Allocate more space for dry storage of food where conditions are too crowded or
cramped

Train staff in stock control procedures

Discard products with damaged packaging

Revise cleaning protocols – allocate more time, get more or better equipment and or
chemicals, provide training in cleaning, clean the area more frequently.
Possible corrective action in relation to storage of refrigerated food
Depending on the out of control situation identified, Corrective Action may include:

Discard all food that exceeds the ‘2/4 rule’

Discard all food beyond its ‘use by’ date

Train staff in cleaning techniques and practices

Call in refrigeration mechanic where the refrigeration units are
reading above 5°C: consider implementing a preventative
maintenance schedule through a reputable refrigeration company

Discard all food where there is evidence – or a belief – crosscontamination has occurred

Revamp stock control procedures, as required

Revamp cleaning procedures, as necessary.
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Element 5: Store special cuisine products
Possible corrective action in relation to storage of frozen food
Depending on the out of control situation identified, Corrective Action may include:

Where frozen food has thawed out but is still below 5°C, you are allowed to refrigerate
it and then treat it as refrigerated food

Where frozen food has been allowed to reach 5°C or higher (perhaps the freezer has
broken down or there has been an extended power failure) for less than four hours –
you may use it if you do so immediately

If the frozen food has been at 5°C or more for more than four hours throw it out

If the frozen food has been at 5°C or more for an indefinite amount of time – that is,
you are not certain how long it has been at 5°C or above – discard it all

Discard all food that exceeds the ‘2/4 rule’

Discard all food that is beyond its ‘use by’ date

Train staff in cleaning techniques and practices

Call in refrigeration mechanic where the freezer units are reading above -15°C: again,
consider implementing a preventative maintenance schedule through a reputable
refrigeration company

Discard all food where there is evidence – or a belief – cross-contamination has
occurred

Revamp stock control procedures, as required

Revamp cleaning procedures, as necessary.
Reporting storage problems
Staff who identify a food hygiene hazard are expected to take immediate action within
their scope of authority to resolve the issue.
However, not all hygiene hazards can be effectively
addressed by staff because they may require action that
extends beyond their designated scope of authority.
Where these situations occur, the hazards must be reported
so that the appropriate person can take the necessary
action.
This section addresses this requirement.
Who is the ‘appropriate person’?
The appropriate person will depend on the structure and size of the business, but can be
expected to be one or more of the following:

The Food Safety Supervisor

A department or shift supervisor

The department or venue manager

The owner

Any member of the establishment food safety team/committee (where one exists)

Head office.
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Element 5: Store special cuisine products
Work Projects
It is a requirement of this Unit that you complete Work Projects as advised by your
Trainer. You must submit documentation, suitable evidence or other relevant proof of
completion of the project to your Trainer by the agreed date.
5.1 To fulfil the requirements of this Work Project you are asked to research and identify
how to store fresh and/or Cryovac items correctly including:

Idenfiying possible storage areas

Steps associated with maintaining specific food storage areas.
5.2. To fulfil the requirements of this Work Project you are asked to research and identify
methods to correctly thaw food items.
5.3. To fulfil the requirements of this Work Project you are asked to research and identify
how to store menu ingredients for your three course menu prior to use.
5.4. To fulfil the requirements of this Work Project you are asked to research and identify
how to correctly label food.
5.5 To fulfil the requirements of this Work Project you are asked to research and identify
how to maintain good storage techniques.
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Element 5: Store special cuisine products
Summary
Store special cuisine products
Store fresh and/or Cryovac items correctly

Storage areas

Maintaining specific food storage areas.
Prepare and maintain correct thawing of special dishes

Methods to thaw food

Cautionary actions when thawing products.
Store special cuisine products appropriately in correct containers

Importance of using correct containers

Storing meat, seafood and poultry

Storing unprocessed vegetables

Storing pasta

Storing eggs

Storing cooked foods.
Label special cuisine products correctly

General labelling requirements

Information recorded on labels

Bin cards.
Ensure correct conditions are maintained for freshness and quality

Importance of correct storage techniques

Stock rotation

Checking quality of food items during stock rotation

Dispose of damaged or spoiled goods

Taking corrective action

Reporting storage problems.
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Presentation of written work
Presentation of written work
1. Introduction
It is important for students to present carefully prepared written work. Written presentation
in industry must be professional in appearance and accurate in content. If students
develop good writing skills whilst studying, they are able to easily transfer those skills to
the workplace.
2. Style
Students should write in a style that is simple and concise. Short sentences
and paragraphs are easier to read and understand. It helps to write a plan
and at least one draft of the written work so that the final product will be
well organised. The points presented will then follow a logical sequence
and be relevant. Students should frequently refer to the question asked, to
keep ‘on track’. Teachers recognise and are critical of work that does not
answer the question, or is ‘padded’ with irrelevant material. In summary,
remember to:

Plan ahead

Be clear and concise

Answer the question

Proofread the final draft.
3. Presenting Written Work
Types of written work
Students may be asked to write:

Short and long reports

Essays

Records of interviews

Questionnaires

Business letters

Resumes.
Format
All written work should be presented on A4 paper, single-sided with a left-hand margin. If
work is word-processed, one-and-a-half or double spacing should be used. Handwritten
work must be legible and should also be well spaced to allow for ease of reading. New
paragraphs should not be indented but should be separated by a space. Pages must be
numbered. If headings are also to be numbered, students should use a logical and
sequential system of numbering.
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Presentation of written work
Cover Sheet
All written work should be submitted with a cover sheet stapled to the front that contains:

The student’s name and student number

The name of the class/unit

The due date of the work

The title of the work

The teacher’s name

A signed declaration that the work does not involve plagiarism.
Keeping a Copy
Students must keep a copy of the written work in case it is lost. This rarely happens but it
can be disastrous if a copy has not been kept.
Inclusive language
This means language that includes every section of the population. For instance, if a
student were to write ‘A nurse is responsible for the patients in her care at all times’ it
would be implying that all nurses are female and would be excluding male nurses.
Examples of appropriate language are shown on the right:
Mankind
Humankind
Barman/maid
Bar attendant
Host/hostess
Host
Waiter/waitress
Waiter or waiting staff
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Recommended reading
Recommended reading
Cracknell H.L. & Kaufman R.J., Revised Third Edition, 1999; Practical Professional
Cookery, The Macmillan Press Ltd, UK
Dark, D., McLean D., and Weatherhead, S., 2003; The professional cook’s book: kitchen
operations 2nd Ed, Tertiary Press Australia
McGee H., 2004; McGee on food and cooking: An encyclopaedia of kitchen science,
history and culture, Hodder & Stoughton, United Kingdom
Macveigh J., 2009; International Cuisine, Delmar, Cengage Learning
McLean, D., Satori. L, Walsh C and Walsh S, 2004; The professional cook’s book:
Commercial Cookery, Tertiary Press, Australia
O’Meara M., 2009; Food Safari: Glorious Adventures through a World of Cuisines, Hardie
Grant, Melbourne Whitney, Ellie et al; 2011 (1st Edition); Understanding Nutrition:
Australian and New Zealand Edition; Cengage
Saxelby C. 2002; Nutrition for Life, Hardie Grant books, Melbourne
Shulman M., 2002; The World on your plate, Carroll & Brown
Stanton R., 2007; Complete Book of food and Nutrition, Simon & Schuster, Sydney
Wahlqvist M. 1992; Food and Nutrition in Australian 3rd Edition, Nelson, Melbourne
Whitney E., Rady Rolfes S., Crowe T., Cameron-Smith D. and Walsh A., 2011;
Understanding Nutrition: Australian and New Zealand Edition, Cengage, South Melbourne
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Recommended reading
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Trainee evaluation sheet
Trainee evaluation sheet
Select, prepare and serve special cuisines
The following statements are about the competency you have just completed.
Please tick the appropriate box
Agree
Don’t
Know
Do Not
Agree
Does Not
Apply
There was too much in this competency
to cover without rushing.
Most of the competency seemed relevant
to me.
The competency was at the right level for
me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my
own initiative.
My training was well-organised.
My trainer had time to answer my
questions.
I understood how I was going to be
assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it
worked well.
The activities were too hard for me.
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Trainee evaluation sheet
The best things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The worst things about this unit were:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
The things you should change in this unit are:
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
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