Organize and Prepare Food CBLM

MODULE TITLE MODULE DESCRIPTOR
: :
ORGANIZE AND PREPARE FOOD2

This unit deals with the skills, knowledge and desirable attitudes required to organize and prepare a variety of foods for the kitchen of a hospitality or catering operation. It focuses on general food preparation techniques. The term organizing and preparing food is also referred to as mise-en-place and includes basic preparation prior to serving food. This may involve cooking components of a dish but does not include the actual presentation.
NOMINAL DURATION CERTIFICATE LEVEL PRE-REQUISITE
: : :
20 Hrs. NC II None
SUMMARY OF LEARNING OUTCOMES: Upon completion of this module, the trainees/students should be able to: LO 1. Prepare Tools and Equipment for use
LO 2. LO3. Assemble and prepare ingredients for menu items Prepare dairy, dry goods, fruits and vegetable
Code No.
TRS512325
Organize and Prepare Food
Date Developed: May 20, 2012
Date Revised: May 20, 2011
Page No. 1 of
INTRODUCTION:
This unit applies to hospitality and catering operations where food is prepared and served. It may include the preparation of Filipino, Asian and international cuisines. The competencies in this module can be applied to range of variables such as different workplaces, sectors and circumstances.
LO 1: Prepare Tools and Equipment for use ASSESSMENT CRITERIA: 1.1 Tools and equipment are identified based on the required tasks. 1.2 Tools and equipment are checked for defects, damages, and/or condition in accordance
with manufacturers manual.
1.3 Equipment are cleaned based on correct type and size, and is safely assembled and
readied for use in accordance with enterprise procedures
CONTENTS: 1. Selecting Knives 2. Identifying Kitchen Equipment
Code No.
TRS512325
Page No. 1 of
LO 2: Assemble and prepare ingredients for menu items ASSESSMENT CRITERIA:

2.1 Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements. 2.2 Ingredients are assembled according to correct quantity, type and quality required 2.3 Ingredients are prepared based on the required form and time frame
CONTENTS: 1. Recipe Basics 2. Measuring and Adjusting Recipes
LO 3: Prepare dairy, dry goods, fruits and vegetable ASSESSMENT CRITERIA:

1.1 Foods are prepared according to correct weight, amount and/or number of portions. 1.2 Vegetables and fruits are cleaned, peeled and/or prepared as required for menu items. 1.3 Dairy products are prepared as required for menu items and handled safely. 1.4 Measure, sift where appropriate, and use dry goods as required for menu items. 1.5 General food items are prepared correctly as required for menus.
Code No.
TRS512325
Page No. 1 of
1.6 Products are stored and placed in correct storage facilities hygienically.
CONTENTS: 1.
CONDITIONS: Students must be provided with the following Modules Reference book Guidelines on cleaning chemical usage Standard for health and sanitation Flyers/brochures
Code No.
TRS512325
Page No. 1 of
Learning Outcome #1:
Prepare Tools and Equipment for use
Learning Activities Selecting Knives Knife Basic Knife Care
Special Instructions Read information Sheet #1. Perform the activities required. Refer to answer key #1 for checking. If you answered satisfactorily this activity you can proceed to information sheet #2. If you failed to do so, go over information sheet #1 again.
Identifying Kitchen Equipment Types of Equipment
Read information Sheet #2. Perform the activities required. Refer to answer key #1 for checking. If you answered satisfactorily this activity you can proceed to information sheet #3. If you failed to do so, go over information sheet #2 again.
Code No.
TRS512325
Page No. 1 of
LO #1:
Information Sheet No. 1
Knife basics
Knives are a cook's essential tools. Historically they are one of the earliest man made tools and have been made out of many different materials and in many different shapes. Typically knives are made from a hard material that can be sharpened and can stand some amount of use before resharpening. The shape of knives varies according to their use but even very primitive knife shapes exist to this day. The basic knife shape includes a grip or handle and a curved, sharp edge.
Parts of a knife
The diagram below shows the various parts of a knife. Move your mouse over the image below to find out more about the different knife parts .
Knife construction
Most modern knives are made from stainless steel, which resists corrosion and will not leave stains. Some knives are made out of ceramic material, which is incredibly hard, durable and maintains an edge indefinitely but will shatter if dropped. Some more traditional knives use carbon steel or combinations of iron and carbon steel, which take and hold a superb edge but may cause discolouration or tainting of commodities. There are different kinds of stainless steel, so when selecting knives for professional use you should be guided by sound advice from your supervisor or a specialist knife retailer. Some cheaper types of stainless steel knives look great but are so hard that they cannot be sharpened. When selecting knives hardness is a major issue. The hardness of a knife should be good enough to hold an edge whilst you are working through a day's work and soft enough to be easily sharpened. Many reputable brands will do this.
Code No.
TRS512325
Page No. 1 of
Selecting knives
Shape, weight and "feel" are all important when selecting knives. There are many good professional knives available, although they vary in price and appearance. Shops, which deal specifically with professional knife users, chefs and butchers, will help you make a good selection. Knife handles should be treated or made of a strong, impervious material that can be easily cleaned. The handle should fit comfortably in your hand when using the knife. Some handles have been made so that they maintain their grip even when wet and some, especially butchery knives, are especially treated to resist bacterial growth.
Handling a knife
Always wear correct safety footwear when using a knife. If you are doing a lot of knife work, such as butchery, then you should also wear a chain mesh glove.
Knives should always be treated with care. They are potentially lethal weapons and must be handled correctly to avoid injury. Knives and all small equipment should be stored so that they are held secure in transit and not just thrown into a mess at the bottom of your toolbox. Apart from the potential for the knives to be damaged, retrieving a knife might result in injury.
Code No.
TRS512325
Page No. 1 of
Always cut away from your body and other people.
When cutting always ensure that your "free hand" is held in the "claw" position with your fingertips bent away from the knife edge and your knuckles rolled forwards against the side of the blade to control the cut. This may seem awkward at first but you must practice this until it becomes natural. When walking with a knife, hold it firmly by the handle, the point facing the floor, with your arm at your side.
Always cut onto a suitable surface with some "give" in it and never directly onto a hard surface like a bench. A cutting board must be flat so that it does not rock and be secured (usually with a damp clean cloth underneath) so that it will not move. Never use a knife for any purpose other than which it is intended or you may damage the knife or injure yourself and others.
Code No.
TRS512325
Page No. 1 of
Always hold a knife by the handle with the tip of the blade pointing away from you. If you have to wipe or wash the blade always approach it from the back of the blade.
When setting a knife on a table or counter, always face the blade toward the table or counter. Don't leave a knife on the edge of a table or counter. Don't ever try to catch a falling knife! Step back and keep your hands and feet out of the way.
If you do need to hand someone a knife don't hand it to them; instead, place the knife (blade down) on a table or counter and have the other person pick up the knife. If you must pass a knife, hold it by the handle next to the blade, with the handle toward the other person and the tip pointing off to your side and not directly towards you.
Have your knives engraved with your name or a symbol that you and others will identify as yours.
Knife care
. Most of us keep our knives in a toolbox or a knife roll so that they are easy to carry and do not get damaged.
Code No.
TRS512325
Page No. 1 of
SELF-CHECK #1 Test 1. Write the letters of your answers on the blanks provided. Test II. Enumerate the following: ANSWER KEY 1 ANSWER KEY 2
Identifying kitchen equipment
Code No.
TRS512325
Page No. 1 of
Working in a commercial kitchen, you will come across a whole range of different pieces of equipment. Many of these pieces of equipment have been especially designed for specific kitchen tasks, while others have multiple uses. Knowing how to use this equipment can make working in the kitchen both quicker and easier.
Types of equipment
When you are new to kitchen operations, the range of equipment can seem overwhelming. Everything has a particular (and probably odd sounding) name, everything has a place and you have to learn that too. To make things a little easier we can think of equipment as belonging to one of two categories. First there is small equipment, things that are easy to carry and move about the kitchen. Then there is large equipment, these items are usually immobile and are often fixed to the floor or a bench. The difference between hand tools and utensils is that hand tools can literally be held and operated by hand, and usually only one hand at that! Utensils include implements (specialised tools like an olive stoner), or vessels (pots, pans and mixing bowls) that you use in a kitchen. Many of these require more than one hand to operate. Apart from their size, we can also categorise equipment as being non-mechanical, mechanical or powered.
Non-mechanical
Non-mechanical equipment generally does not have any moving parts and is usually small. Most hand-held tools and utensils fall into this category that includes knives, mixing bowls and spoons.
Code No.
TRS512325
Page No. 1 of
Mechanical
Because many kitchen tasks are time consuming and repetitive, many kitchens also have a variety of mechanical devices in order to make these tasks easier. Most of these pieces of equipment are small enough to either be held in the hand or moved around freely. A good example of this type of equipment would be a mandolin.
Powered
Finally there is powered equipment. These pieces of equipment need electricity, gas or steam to work. Some power equipment, like electric knives, are small and are hand-held. Others, like ovens, are so large and heavy that they are fixed in one spot. Most powered equipment with moving parts, like mixers and blenders, are driven by electricity. Ovens, boilers and steamers, which have few moving parts but generate heat, are usually powered by gas, wood or electricity. Improvements in the design and manufacture of powered equipment have meant that one person can do the work of several people in a very short time. Also some tasks are performed better by machine than could ever be done by hand.
Equipment safety
Many pieces of kitchen equipment use a chopping or mincing action with sharp blades moving at high speed and can cause serious injury if not used properly. You need to be extra careful and follow the proper health and safety regulations when using this type of equipment. Before you use any piece of kitchen equipment, you should spend some time reading through the operators manual. The manual will not only contain information about how to use the equipment but will also tell you how to clean and maintain the equipment.
Code No.
TRS512325
Page No. 1 of
Equipment chart
The following chart is a useful way to categorise the different types of kitchen equipment.
Non-mechanical
Small items Hand tools Knives Whisk Piping bag Piping nozzles Scraper Wooden spoons Plain rolling pin Measuring-spoons Utensils Mixing bowls Chinoise Colander Sieve Ladle Spoons Saucepans Fry pans Tongs Scoops Fish slice Spiders Measuring jugs Grater Oven trays and dishes
Large items Mobile and benchtop Stock pot Fixed or immobile Benches Shelving
Code No.
TRS512325
Page No. 1 of
Mechanical
Small items Hand tools Olive stoner Egg slicer Hand juicer Kitchen scissors Potato scoop Utensils Rolling pin Can opener Scales Vegetable mill Timer Mandolin Thermometer Mortar and pestle
Large items Mobile and benchtop Pan-Scales Fixed or immobile Floor Scales
Code No.
TRS512325
Page No. 1 of
Powered: gas, steam or electric
Small items Hand tools Wand-type blenders Electric knives Utensils Scales Blender Food processor and attachments Electric mixer Timer Thermometer
Large items Mobile and benchtop Electric mixer Potato peeler Bowl chopper Electric slicing machines Deep fryer Microwave Toaster Fixed or immobile Refrigerators Freezers Boiler Brat pan Dishwasher Steamer Stove Ovens Electric Mixer Fridge Bain-Marie Char Grill Flat top Grill Salamander Hot Press Deep fryer
Self-Check # 1
Test No.1. Multiple Choice Questions Test No. 2. True or False Questions Test No. 3. Fill in the Blank Questions Test No. 4. Brief Answer Questions
Code No.
TRS512325
Page No. 1 of
Key Answer # 1 Learning Outcome # 2:
Assemble and prepare ingredients for menu items
Learning Activities
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements.
Special Instructions Read information Sheet #1. Perform the activities required. Refer to answer key #1 for checking. If you answered satisfactorily this activity you can proceed to information sheet #2. If you failed to do so, go over information sheet #1 again.
Ingredients are assembled according to correct quantity, type and quality required.
Read information Sheet #2. Perform the activities required. Refer to answer key #2 for checking. If you answered satisfactorily this activity you can proceed to information sheet #3. If you failed to do so, go over information sheet #2 again.
Ingredients are prepared based on the required form and time frame
Read information Sheet #3. Perform the activities required. Refer to answer key #3 for checking. If you answered satisfactorily this
Code No.
TRS512325
Page No. 1 of
activity you can proceed to the next module. If you failed to do so, go over information sheet #3 again.
LO #2: Information Sheet 1
Recipe basics
A recipe provides a set of instructions on how to make a particular dish. It is an important part of any kitchen, just as important as any other kitchen tool.
What is in a recipe
At a minimum, a recipe should contain following pieces of information:

the name of the dish a list of ingredients with the exact quantity of each ingredient a description of how the dish should be prepared and completed, this is known as the method a statement as to the number of portions or serves the recipe produces, which is known as the yield.
Professional recipes will also use culinary terms to save time. Writers of these recipes assume that you already have a good knowledge of culinary terminology and cooking methods. Recipes may be found in books, magazines and even on TV shows. However professional kitchens operate using a series of standard recipes.
Code No.
TRS512325
Page No. 1 of
Standard recipes
Apart from the minimum information mentioned earlier, standard recipes often include information on:

the cost of all the ingredients the total cost of the dish when prepared a description of the dish or service style a photo of the finished dish with garnish.
Recipe interpretation
To avoid costly errors it is essential that you read and understand a new recipe before you attempt to reproduce it. You may also find it helpful to write down all the steps involved with the recipe and decide in which order you should do them. Portion size is very important. You must know exactly how much of each dish, sauce and garnish will be provided to each person or cover. There are standard portions for many kinds of dish and specific ingredients. It is also essential that you start with a clear idea of the finished dish. As the table below shows, there are lots of things to think about. Think about... How the dish will taste. The flavours used in the dish. The consistency of soups and sauces. How the dish fits into the menu. How the dish should be presented. Ask yourself... Will it be sweet or hot and spicy? Does this dish use delicate or strong flavours? Is this a thick or a thin sauce? Is the dish served at the start or end of the meal? What sort of plate should be used for this dish?
Self-Check # 1
Code No.
TRS512325
Page No. 1 of
Information Sheet No. 2 Adjusting recipes

Recipes are always written for a particular yield. The yield of a recipe will always provide a particular number of portions when the portion size is specified. If the number of people or covers to be served is different from the number of portions specified for a particular recipe, you must adjust the recipe. Adjusting the recipe requires recalculating the amount of each ingredient required. Some times the method of production will have to change to accommodate larger or smaller amounts of ingredients. Sometimes the proportion of ingredients may also change but to decide this requires skill and experience. The adjustment formula is:
Consider the following example:
Code No.
TRS512325
Page No. 1 of
You have been asked to prepare tomato soup for 80 people. The recipe you are using was written for 20 people and uses 4 kg of tomatoes. You need to find out how many tomatoes you will need for the adjusted recipe. In this example:

the number of covers is 80 the yield of the recipe is 20 the amount of tomatoes is 4 kg.
You can place these values into the formula as shown.
The adjusted recipe will require 16 kg of tomatoes. Another example: You have a recipe for strawberry tartlets that requires 6 kg of strawberries to produce 120 tartlets. You have been instructed to produce 40 tartlets. In this example:

the desired amount is 40 the yield of the recipe is 120 the amount of strawberries is 6 kg.
You can place these values into the formula as shown.
Code No.
TRS512325
Page No. 1 of
The adjusted recipe will require 2 kg of strawberries.
Self-Check # 2
Key Answer #2
Code No.
TRS512325
Page No. 1 of
Learning Outcome #3:
Prepare dairy, dry goods, fruits and vegetable
Learning Activities
Vegetables and fruits are cleaned, peeled and/or prepared as required for menu items.
Special Instructions Read information Sheet #1. Perform the activities required. Refer to answer key #1 for checking. If you answered satisfactorily this activity you can proceed to information sheet #2. If you failed to do so, go over information sheet #1 again. Read information Sheet #2. Perform the activities required. Refer to answer key #2 for checking. If you answered satisfactorily this activity you can proceed to information sheet #3. If you failed to do so, go over information sheet #2 again.
Dairy products are prepared as required for menu items and handled safely.
Measure, sift where appropriate, and use dry goods as required for menu items.
Read information Sheet #3. Perform the activities required. Refer to answer key #3 for checking. If you answered satisfactorily this activity you can proceed to the next module. If you failed to do so, go over information sheet #3 again.
Code No.
TRS512325
Page No. 1 of
LO #3:
Fruits
For kitchen use, fruits are grouped into the following categories:
Soft fruits: these include strawberries, mulberries, blackberries, gooseberries, raspberries and currants.
Hard fruits: such as apples and pears.
Stone fruits: including cherries, peaches, nectarines, plums and apricots.
Code No.
TRS512325
Page No. 1 of
Citrus fruits: oranges, lemons, limes, mandarins, tangerines and grapefruit.
Tropical fruits: for example, melons, bananas, pineapples and guava.
Other fruits: this category includes cranberries, grapes and figs to name a few.
The categories above are a useful guide but there is always an exception to the rule. For example, tomatoes are technically a fruit but for culinary purposes they are generally classified as a 'vegetable fruit', which means they are treated as a vegetable. Other examples of these include chillies, capsicum, zucchini, squashes and cucurbits.
Fruits and the seasons
The best tasting fruit is picked when the fruit is fully ripe, just before the fruit is about to fall from the tree. This is when the fruit is at its juiciest but it is also very fragile and can bruise easily, and may go bad if not eaten quickly. For these reasons many commercial orchards pick fruit before it is fully ripe, allowing the fruit to ripen while in transit or storage. The ripening
Code No.
TRS512325
Page No. 1 of
process can then be monitored and controlled by lowering the storage temperature helping to preserve the fruit longer. Even though they are seasonal, many fruits are available all year round as they are either successfully stored for long periods of time or sourced from other parts of the world that are in the growth season.
Selecting fruit
Local fruit, in season, offers both the best taste and value, and is generally preferred over imported or preserved fruit. There are many things to consider when selecting fruit and the colour, shape, firmness and smell will vary from fruit to fruit. But there are a few rules that will help you when selecting fruit.
Correct appearance Blemishes The fruit should be the correct shape for the variety. The colour should be correct for the degree of ripeness required. Fruit should be free of blemishes, scarring or bruising. Fruit should be plump and firm to touch. It should have a rich, sweet smell and not smell sour or vinegary.
Ripeness
Fruit appearance is a good indicator of fruit quality. If the outside of the fruit doesn't look nice, or looks soft or bruised, then the fruit itself will taste and present poorly.
Basic fruit preparation

Fresh fruit should be handled as little as possible and when necessary with great care. It should be packaged or presented so that any damage from contact is minimised.
Code No.
TRS512325
Page No. 1 of
Washing techniques
Most fruits grow above the ground, on trees, bushes or vines, so the need to wash and scrub fruit to remove soil is not as important as it is for vegetables. However, fruit can still get contaminated with insects and pesticides, and it is still important to wash all fruit thoroughly before serving. Fruit should be washed in cold water to remove dust and insects, then checked for bruising, and any signs of damage. After washing, fruit should be dried to help increase its shelf life. The skin of apples is often coated with a thin layer of wax in order to extend their shelf life. This wax can be easily be wiped off with a soft cloth.
To peel or not to peel
Many fruits can be served peeled or with the skin on. This decision will depend on how the fruit is being used. For example, apples need to be peeled when preparing apple sauce, but may be served with the skin on when being used as a garnish. Of course, some fruits, such as strawberries must be served with the skin on, while others, such as bananas will rarely be served at the table in their skin. With citrus fruits, such as oranges, lemons and limes, the skins may be used as flavouring in sauces and the zest may be used as a garnish.
Blemishes can be removed with a small knife or a peeler before the fruit is cut. If the fruit is to be presented whole, such as in a buffet display, then blemished fruit should not be used. Many fruits have seeds, which are very small and can be eaten as part of the fruit, for example strawberries and bananas. Where possible seeds should be removed from all other fruits as some can be toxic.
Code No.
TRS512325
Page No. 1 of
Cutting fruit
Firm fruit may be cut in the same way as vegetables using precision cuts such as Jardiniere, and Julienne however some fruits have cuts that are specific to them. Zesting Wedges Segments Van Dykes Rondels Coring fruit
SELF-CHECK #1 Test 1. Write the letters of your answers on the blanks provided. Test II. Enumerate the following: ANSWER KEY 1 ANSWER KEY 2
Code No.
TRS512325
Page No. 1 of
LO #3: Information Sheet No. 2
Preparing Dairy and Dry Goods
Introduction
Dairy products and dry goods are two very important types of commodities used in a commercial kitchen. It is therefore very important that you know how to handle and prepare them. In this activity you will learn about preparing dairy products and dry goods. The topics you will cover include:

selecting cheeses selecting dry goods preparing coatings and batters.
This activity takes the form of a scenario in a commercial kitchen in which you are asked to help prepare for a function.
During this activity you will be asked to:

complete two Workplace activity sheets have your workplace supervisor sign your completed Workplace activity sheets submit the signed and completed Workplace activity sheets to your online teacher.
If you think you know what you're doing use this list of tasks to complete this activity.
Code No.
TRS512325
Page No. 1 of
Activity 1: Preparing Dairy and Dry Goods

Task list
If you know what you are doing and want to get started on this activity use this list as a guide. You can access the activity sheets from the filing cabinet. You will need to:

complete two Workplace activity sheets have your workplace supervisor sign your completed Workplace activity sheets submit the signed and completed Workplace activity sheets to your online teacher.
If you need help to complete these tasks visit the following resources.
Check out Life @ Home magazine in the bookcase for:
The Big Cheese
Visit the bookcase for web links on:
cheese
Go to the cold larder for:
Code No.
TRS512325
Page No. 1 of
coatings and batters
Speak to Lenny about:
setting up a crumbing station
Today's function
Hi, welcome back. We've only got a few hours left to go before the function starts and I've still got a couple of jobs to do, so I really need your help. I was impressed with your work on the fruit basket, so I was wondering if you could prepare a cheese board for the buffet. I also need you to make some clarified butter and help me prepare some crumbed chicken. As you can see, there is still a lot to be done, so I think we better make a start! You will find lots of information about dairy products and dry goods in the store. Remember, you can visit the store at any time using the store link at the top of this page.
Working with dairy goods

The cheese board is always a popular choice on the buffet but cheese is only one form of dairy good that you will find in a commercial kitchen. There are
Code No.
TRS512325
Page No. 1 of
many other dairy goods, such as creams and yoghurts, which are the basis of many recipes. Before you start work on the cheese board, I suggest you visit the cool room for some tips on working with and storing dairy products.
You will also find lots of links to websites about cheese and dairy products in the weblinks section of the bookcase.
Dairy products
Dairy goods are those commodities, which are derived from or based upon milk. Most dairy products are based on cow's milk, though you will also find many dairy products made from goat's milk, sheep's milk, and vegetable based soymilk. Milk products are highly perishable which means they require refrigerated storage. Milk and most milk products are high in moisture and protein, which make them an ideal growing medium for bacteria. There are a few exceptions, which include dried, canned, and UHT (Ultra High Temperature) milk products.
Milk
Milk products readily absorb flavours from other commodities and should be stored separately from strong smelling foods (including cheeses) and wrapped well. Fresh whole milk has a fat content of about 3.5%. Removing the fat from whole milk makes skim milk. This fraction is sold as cream or used in manufacturing rich, high fat dairy products including cheeses, ice creams and butter.
Code No.
TRS512325
Page No. 1 of
Skim milk is further processed to a dry powder by spray drying. Cow's milk is available as whole milk or skimmed milk and much of this is made with reconstituted whole milk and skim milk powder.
Cream
Cream is made from the removed fat from whole milk and is used in other dairy products including cheeses, ice creams and butter. Whipping cream in Australia has a fat content of about 38% but this does vary. Thickened cream may have a similar fat content to fresh cream but is thickened with vegetable gums. Sour cream is made from low fat cream to which bacterial cultures are added.
Butter
Butter is made from churning cream until the fat clumps together to form butter; the liquid portion is buttermilk. Buttermilk made in commercial quantities is generally made from cultured skim milk. Butter is about 80% butterfat; this can be separated and is known as clarified butter or ghee.
Cheese
Cheeses are made from milk to which a Bacterial culture is added, additionally enzymes such as rennet and mould cultures may be added. The cultured milk will have thickened or curdled according to how it has been treated then it is drained to reduce the moisture content to a desired level. There are many varieties of cheeses from all over the world, many with distinct flavours, colours and textures. There are a number of categories into which cheeses can be grouped: Soft and fresh cheese, these are typically soft moist cheeses, such as cottage cheese with a mild taste, other varieties such as Brie and Camembert, are soft and runny and often have a
Code No.
TRS512325
Page No. 1 of
surface mould. Semi-soft cheeses are more solid than the soft cheeses and are often coated in wax to preserve moisture and flavour. Jarlsberg, Gouda and Edam are examples of this kind of cheese. Hard cheeses are drier and firmer than the semi soft cheeses and often have a stronger flavour. Examples of hard cheeses include Cheddar, Cheshire, Parmesan and Romano. Blue veined cheeses, this is a unique range of cheeses that gain their flavour from a special mould added to the cheese before maturing. They range in texture from soft to hard. Popular examples of this kind of cheese include Gorgonzola, Castello and Roquefort.
Yoghurts & crme fraiche
Crme fraiche is made from cream which has been heated and has had a bacterial culture added. Yoghurt is made from milk or low fat cream to which bacterial cultures are added.
Ice cream and frozen desserts
Ice cream and frozen yoghurt are made by churning cream or yoghurt with additional skim milk powder, sugar, thickenings, flavourings, and frozen. As the mixture freezes, air is incorporated and ice crystals kept very small so that a light, smooth product is formed.
Dairy products
Dairy goods are those commodities, which are derived from or based upon milk. Most dairy products are based on cow's milk, though you will also find many dairy products made from goat's milk, sheep's milk, and vegetable based soymilk. Milk products are highly perishable which means they require refrigerated storage. Milk and most milk products are high in moisture and protein, which make them an ideal growing medium for bacteria. There are a few exceptions, which include dried, canned, and UHT (Ultra High Temperature) milk products.
Code No.
TRS512325
Page No. 1 of
Milk
Milk products readily absorb flavours from other commodities and should be stored separately from strong smelling foods (including cheeses) and wrapped well. Fresh whole milk has a fat content of about 3.5%. Removing the fat from whole milk makes skim milk. This fraction is sold as cream or used in manufacturing rich, high fat dairy products including cheeses, ice creams and butter. Skim milk is further processed to a dry powder by spray drying. Cow's milk is available as whole milk or skimmed milk and much of this is made with reconstituted whole milk and skim milk powder.
Cream
Cream is made from the removed fat from whole milk and is used in other dairy products including cheeses, ice creams and butter. Whipping cream in Australia has a fat content of about 38% but this does vary. Thickened cream may have a similar fat content to fresh cream but is thickened with vegetable gums. Sour cream is made from low fat cream to which bacterial cultures are added.
Butter
Butter is made from churning cream until the fat clumps together to form butter; the liquid portion is buttermilk. Buttermilk made in commercial quantities is generally made from cultured skim milk. Butter is about 80% butterfat; this can be separated and is known as clarified butter or ghee.
Code No.
TRS512325
Page No. 1 of
Cheese
Cheeses are made from milk to which a Bacterial culture is added, additionally enzymes such as rennet and mould cultures may be added. The cultured milk will have thickened or curdled according to how it has been treated then it is drained to reduce the moisture content to a desired level. There are many varieties of cheeses from all over the world, many with distinct flavours, colours and textures. There are a number of categories into which cheeses can be grouped: Soft and fresh cheese, these are typically soft moist cheeses, such as cottage cheese with a mild taste, other varieties such as Brie and Camembert, are soft and runny and often have a surface mould. Semi-soft cheeses are more solid than the soft cheeses and are often coated in wax to preserve moisture and flavour. Jarlsberg, Gouda and Edam are examples of this kind of cheese. Hard cheeses are drier and firmer than the semi soft cheeses and often have a stronger flavour. Examples of hard cheeses include Cheddar, Cheshire, Parmesan and Romano. Blue veined cheeses, this is a unique range of cheeses that gain their flavour from a special mould added to the cheese before maturing. They range in texture from soft to hard. Popular examples of this kind of cheese include Gorgonzola, Castello and Roquefort.
Yoghurts & crme fraiche
Crme fraiche is made from cream which has been heated and has had a bacterial culture added. Yoghurt is made from milk or low fat cream to which bacterial cultures are added.
Ice cream and frozen desserts
Ice cream and frozen yoghurt are made by churning cream or yoghurt with additional skim milk powder, sugar, thickenings, flavourings, and frozen. As the mixture freezes, air is incorporated and ice crystals kept very small so that a light, smooth product is formed.
Code No.
TRS512325
Page No. 1 of
Self-Check # 2
Answer Key No. 2
Code No.
TRS512325
Page No. 1 of
LO #3: Information Sheet No. 3
Use dry goods Coatings and batters

Some preparations in kitchens require the use of coatings and batters. These are often used with delicate food items, such as tender cuts of meat, poultry and fish to prevent moisture loss and greasiness. I need you to help me prepare some crumbed chicken for the buffet. You should get your mise en place ready first. Remember, mise en place means organising all the ingredients and setting up a suitable workspace before you begin.
Before you begin to set up your mise en place, make sure you visit the cold larder for some information on preparing coatings and batters. You may also want to visit Lenny the Sous Chef for some tips on setting up your crumbing station.
Coatings and batters

When preparing delicate food items, such as tender cuts of meat, poultry, or fish, it is common practice to coat or batter the outside of the ingredients first. This coating helps prevent moisture loss and prevents oil being absorbed into the flesh. Coatings and batters can be divided into two categories, dry and wet.
Code No.
TRS512325
Page No. 1 of
Dry coatings
Dry coatings include flour, cornflour, semolina or oatmeal. The two most common types of dry coatings are seasoned flour or crumbing. Common names for dry coating: Paner a l'Anglaise Paner a la Milanaise A la Francaise Flour, egg wash and breadcrumbs. Mixture of one-third parmesan cheese, two-thirds breadcrumbs. Food is first coated in flour then dipped in milk.
Seasoned flour
Seasoned flour is plain flour to which some seasoning has been added. The seasoning may consist of any number of herbs and spices added to the flour to help enhance the flavour of the commodity which is being coated. The coating technique is very simple and is a matter of placing the commodity into a bowl of seasoned flour ensuring that an even coat of flour is obtained. Food items coated in seasoned flour may be pan fried, deep fried or grilled.
Crumbing
Crumbing is the process of adding a thin layer of crumbs to the outside of a commodity before cooking. While breadcrumbs are the most common form of crumbing, other popular crumbing mixtures include cornflakes, oatmeal and biscuit crumbs.
Code No.
TRS512325
Page No. 1 of
The three basic steps to crumbing are: 1. coating the commodity in seasoned flour 2. placing the floured commodity into an egg wash 3. applying a layer of crumbs over the egg wash. Single crumbing is a sufficient coating for firm commodities, like schnitzel. For soft items like mashed potato, a double-crumbing is required to be strong enough to hold the filling. Crumbed items may be deep fried or pan fried.
Crumbing slide show
Use the buttons below to view the crumbing slide show.
Code No.
TRS512325
Page No. 1 of
Crumbing tips
Remember the following tips when crumbing.

Drain items well after egg washing. Change and sieve crumbs frequently to avoid clumping. Lightly dredge completed items with extra crumbs. Pack finished items with a little space between items. Layer crumbed items with greaseproof paper. Crumbed items must be tightly wrapped in plastic for freezing. Shake off excess crumbs from items before frying. When deep-frying crumbed items, gently lower them into the hot oil in a basket. Small frozen crumbed items can be cooked without thawing. Overcooking crumbed items with soft centres will cause them to burst. You will know that they are done when there is gentle swelling. After frying, food items must be well drained on absorbent paper.
Wet coatings
Wet coatings are suited to shallow or deep frying, or for quick cooking on a flat top grill. Some examples of wet coatings include flour followed by egg-wash and velvet coating, which is cornflour mixed with beaten egg white.
Code No.
TRS512325
Page No. 1 of
Common names for wet coatings: A l'Orly A la Juive Yeast and beer batters Velveting The food is dipped in a thin batter and served with a tomato sauce. The food is coated with flour and then dipped in beaten eggs. Yeast and beer are common products used in batters for deep fried products. Products are first dipped in cornflour then eggwhite prior to deep frying.
Batters
Batters are another form of wet coating, specifically for deep frying. These are mixtures which usually combine flour and a liquid and may include milk and/or egg mixed to a liquid consistency. Some examples are: Plain Batter: Beer batter: Tempura batter: Flour, water and seasoning. Flour, beer and seasoning. Flour and water
In most cases the food is given a dry coating first (usually plain flour) then coated in batter before deep frying. Battered items must be lowered gently into deep frying oil by hand or using tongs, slowly enough so that most of the batter has just begun to cook before letting the item slide in to the oil. Battered deep fried items must be well drained on absorbent paper after frying.
Code No.
TRS512325
Page No. 1 of
Setting up a crumbing set
Before you begin any sort of crumbing, it is a good idea to organise your workflow so that you can work quickly, efficiently and minimise wastage. This is all part of the basic mise en place when working in a kitchen. Here is a picture of well laid out workspace. Move your mouse over the various items in the picture below to find out how they are used.
Sandwich production
Sandwich production needs to a quick process. Whether it be in a sandwich bar where customers are waiting to grab a quick sandwich or in a busy restaurant or caf where diners need to be served as quickly as possible. Therefore it is essential to be completely organised before you begin preparing sandwiches.
Code No.
TRS512325
Page No. 1 of
Self-Check # 3
Key Answer N. 3
Code No.
TRS512325
Page No. 1 of

Organize and Prepare Food CBLM

Загружено:

Сведения о документе

Авторское право

Доступные форматы

Поделиться этим документом

Поделиться или встроить документ

Параметры публикации

Этот документ был вам полезен?

Это неприемлемый материал?

Авторское право:

Доступные форматы

Organize and Prepare Food CBLM

Загружено:

Авторское право:

Доступные форматы

MODULE TITLE MODULE DESCRIPTOR

ORGANIZE AND PREPARE FOOD2

NOMINAL DURATION CERTIFICATE LEVEL PRE-REQUISITE

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

CONTENTS: 1. Selecting Knives 2. Identifying Kitchen Equipment

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

LO 2: Assemble and prepare ingredients for menu items ASSESSMENT CRITERIA:

CONTENTS: 1. Recipe Basics 2. Measuring and Adjusting Recipes

LO 3: Prepare dairy, dry goods, fruits and vegetable ASSESSMENT CRITERIA:

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Learning Outcome #1:

Prepare Tools and Equipment for use

Learning Activities Selecting Knives Knife Basic Knife Care

Identifying Kitchen Equipment Types of Equipment

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Always cut away from your body and other people.

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Information Sheet No. 2

Identifying kitchen equipment

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Powered: gas, steam or electric

Organize and Prepare Food

Date Developed: May 20, 2012

Date Revised: May 20, 2011

Key Answer # 1 Learning Outcome # 2:

Assemble and prepare ingredients for menu items

Organize and Prepare Food

Date Developed: May 20, 2012