Slide No Trainer Notes Class Activity – General Discussion Trainer to explain terms used to for each of the different types of vegetarian diets and how they assist cooks to know what foods are suitable for each. Slide No Trainer Notes Class Activity – Discussion Provide examples how each of these factors have influenced trends. Slide Slide No Trainer Notes Class activity – Discussion, review notes & Internet research Get audience to read through trends provided in the manual Trainer may get audience to do some research of trends on their own. Slide Slide No Trainer Notes activity – Discussion Discuss the questions in the slide.
Slide No Trainer Class Activity – Questions What other considerations need to be taken into account? Slide Slide No Trainer Class Activity – General Discussion Discuss the questions in the Slide Slide No Trainer Notes Activity – General Discussion Identify different types of appetisers How would these items be prepared? Slide Slide No Trainer Class Activity – General Discussion Discuss the questions in the slide
No Trainer Class Activity – General Discussion Discuss the question in the slide. Slide Slide No Trainer Notes Class Activity – General Discussion & Review menus Identify different types of desserts. How would these items be prepared? Slide Slide No Trainer Notes Class Activity – General Discussion Discuss the question in the slide How would these items be prepared? Slide Slide No Trainer Class Activity – General Discussion What types of cheese are commonly served?
Introduce topic. Activity – General Discussion Ask general questions: What are common preparation activities? What are different ways to cook food? How can food be served? Slide Slide No Trainer Notes Trainer identifies the Performance Criteria for this Element, as listed on the slide. Slide Slide No Trainer Notes Discussion – Discuss elements of food production Trainer to explain the requirements of the service period of food production. Include the aspects of: Mise-en-place Service equipment Heating and cooking process Portion Control Plating. Slide Slide No Trainer Notes Class Activity – Discussion about recipes
Trainer to discuss useful preparations that assist in making appealing and balanced vegetarian meals including: Vegetable stock Tomato and pureed vegetable sauces. Activity Trainees to list dishes that are based on legumes. Slide Slide No Trainer Notes Trainer to explain the variety of reactions to food allergens and why it is important to be guided by instructions provided by the customer. General Discussion How might instructions be given to the cook? Discuss the variety of ways a cook receive instructions including: Allergen cards Directly from the customer Information provided by a health professional e.g. doctor, dietician Passed on by administration or reception From a Function manager/Supervisor Via Front of House staff. Slide Slide No Trainer Notes General Discussion Discuss the questions in the slide. Slide
Slide Slide No Trainer Notes Class Activity – Discussion What are the ingredients of vinaigrette? How do you make it? What other salad dressings are common? Slide Slide No Trainer Class Activity – Explain the process Explain the steps associated with these different procedures If possible demonstrate to audience. Slide No Trainer Class Activity – Discussion What other accompaniments can you serve with salads? Slide Slide No Trainer Notes Class Activity – Discussion
Slide Slide No Trainer Notes Activity – General Discussion Discuss the questions in the slide. No Trainer Notes Class Activity – General Discussion Why is this important? Slide Slide No Trainer Class Activity – General Discussion Discuss the importance of this technique. Slide Slide No Trainer Notes Activity – General Discussion Discuss the questions in the slide.