Unit descriptor This unit deals with the skills and knowledge required to in a range of settings within the hotel and travel industries workplace context. Unit Code: Nominal 35 hours Element 1: Performance Criteria 1.1 1.2 1.3 Element 2: Performance Criteria 2.1 2.2 2.3 2.4 2.5 This page is left intentionally blank for double-sided printing.
Braising Tough meat cuts Poultry Game Fiberous vegetables Pulses Baking Puddings Custards Vegetables Roasting Large cuts of meat Vegetables Shallow frying Small cuts of lean meat Offal Vegetables Noodles Eggs Deep frying Small cuts of meat Battered, crumbed and pastry wrapped items Potatoes
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 Carrots Parsnips Turnips Beets Vegetables Zucchini Capsicum Chilli Sweetcorn Pumpkin Vegetables Okra Snake beans Dry climates Wheat Salsify Brassica's Cabbage Cauliflower Broccoli Bok Choy Kohlrabi greens Spinach Lettuce Rocket (argula) Silverbeet Herbs and spices Panadan Turmeric Curry leaf Thai coriander Wet, cold and dark Fungi Mushrooms Fruits Apples Pears Fruits Oranges Lemons Tropical Fruits Bananas Papaya Dried fruits Dates Prunes
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: German Cuisine Lebanese Cuisine Mexican Cuisine Overview Warm, rich and comforting generous and abundant Vibrant, colourful and spicy Key Ingredients Pork Sausages Cabbage Potatoes Mustard Lamb Flat bread Nuts Spices Yoghurt Parsley Lemon Chicken Tortillas (corn pancakes) Chillies (frijoles) Coriander Tomatillos Lime Common cooking methods Frying Roasting Grilling Stewing Grilling
Truffes – Expensive black mushrooms Ratatouille Crepes – thin pancakes Desserts – flans, ganache, tarts, pastries, crossaints 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 – grain rice dish Mortadella – heat sausage Spumoni - molded Italian ice dessert Cheeses – Mozzarella, Parmigiano-Reggiano Pasta – Cannoli, spaghetti, penne, Fettuccine, Linguine
Many dishes include ingredients 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 to 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 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 may only need a tiny amount of the food.
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 corer Pastries Pastry cutters Pastry moulds Crème brulee Blow