ORGANISE AND PREPARE FOOD
PRODUCTS AND SERVICES
D1.HRS.CL1.10
Slide 1
Organise and prepare food products
and services
Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer or supervisor
Slide 2
Organise and prepare food products
and services
This Unit comprises three elements:
1
Organise and prepare equipment and utensils for use
2
Organise and prepare ingredients for mise-en-place tasks
3
Prepare meat, seafood and poultry
Slide 3
Organise and prepare food products
and services
Element 1: Organise and prepare equipment and
utensils for use

Identify equipment and utensils that may be used in
mise-en-place tasks

Select and assemble the equipment and utensils for
required mise-en-place tasks

Use equipment and utensils to perform
mise-en-place tasks
Slide 4
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important
Small utensils:

Knives for cutting and slicing:
 Cooks knife
 Paring knife
 Boning knife
Slide 5
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important:
Small utensils:

Spoons:
 Perforated
 Non perforated

Wooden: large and small
Slide 6
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important.
Small utensils:

Whisks
 Large and small

Peelers
Slide 7
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important.
Small equipment:

Stainless Steel bowls

Pots

Fry pans

Woks
Slide 8
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important.
Small equipment:

Food processors

Stick blenders

Planetary Mixers

Colanders
Slide 9
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important.
Large equipment:

Stove

Deep fryer

Combi Oven

Grill top
Slide 10
Organise and prepare equipment and
utensils
Identify equipment and utensils that may be used in
mise en place tasks
Knowing names of each piece of equipment is important.
Large equipment:

Coolroom

Refrigerator

Freezer

Dishwashing machine
Slide 11
Organise and prepare equipment and
utensils
Select and assemble the equipment and utensils for
required mise en place tasks

Knowing names of each piece of equipment is important

How they operate makes work easier for workers

More economical for business owners in long term

Follow manufacturers instruction when assembling

Instructional manual must be available for
all operators

Store in safe and easily accessible area
Slide 12
Organise and prepare food products
and services
Element 2: Organise and prepare for mise en place
tasks

Identify ingredients that may be used for mise-en-place
tasks

Select and assemble the ingredients for required miseen-place tasks

Prepare ingredients in accordance with identified need
Slide 13
Organise and prepare ingredients for
mise en place
Identify ingredients for mise en place tasks
Select and assemble the ingredients for the required mise
en place tasks:

Read the recipe

What is in the recipe?

Are ingredients available?

What are viable alternatives?

How do they need to be processed?
Slide 14
Organise and prepare ingredients for
mise en place
Prepare ingredients in accordance with identified need

What is in the recipe?

Meat: clean, cut, slice, mince

Seafood: clean, dissect, portion

Vegetables: peel, cut, dice

Fruit: peel, slice, juice

Aromatics: grate, squash, strip
Slide 15
Organise and prepare food products
and services
Element 3: Organise and prepare for mise en place
tasks

Perform mise-en-place tasks with meat

Perform mise-en-place tasks with seafood

Perform mise-en-place tasks with poultry

Perform mise-en-place tasks with game
Slide 16
Prepare meat, seafood, poultry and
game
Perform mise en place tasks with meat

Clean the meat of all unwanted manner

Portion as needed

Slice, mince, cut as required

Place onto food storage container

Cover and label

Chill in coolroom until cooking is required
Slide 17
Prepare meat, seafood, poultry and
game
Perform mise en place tasks with seafood
In the case of Fish:

Kill humanely if required

Clean the fish of all unwanted manner

Bleed then gut

Wash internal cavity

Scale fish

Portion as required or leave whole

Place onto food storage tray, cover, label
and chill until required
Slide 18
Prepare meat, seafood, poultry and
game
Perform mise en place tasks with seafood

In the case of shell fish

Kill humanely as or if required

Clean the shell fish of all unwanted manner

Clean and portion as required

Keep chilled until cooking process

Store in a clean tray

Store at the correct temperature
Slide 19
Prepare meat, seafood, poultry and
game
Perform mise en place tasks with poultry

Clean the poultry of all unwanted manner

Portion as needed

Slice, mince, cut as required

Place into food storage container

Cover and label

Chill in coolroom until cooking is required
Slide 20
Prepare meat, seafood, poultry and
game
Perform mise en place tasks with game

Clean the game of all unwanted manner

Portion as needed

Slice, mince, cut as required

Place into food storage container

Cover and label

Chill in coolroom until cooking is required
Slide 21