Breakfast, lunch, dinner Morning tea, afternoon tea and supper Specific occasions – these may include: Functions – for small or large groups (such as birthdays, wedding receptions, private parties, cocktail parties) Events – including catering required to support MICE Religious festivals and events Cultural festivals and events Ceremonial occasions. Slide No Trainer Notes Trainer identifies people to involve from time-to-time when planning menus: Management – to ensure you meet the requirements of the business in terms of: The direction they want the business to take and the image of the property Pricing and profit Clients – these are the people who are booking/paying for functions, events and special occasions in order to: Determine needs Identify guest numbers Establish dates and service times The Marketing department of the venue – with reference to: Identifying advertising and promotion that has been done (or is to be undertaken) regarding food available Feedback obtained from customers regarding satisfaction with dishes, complaints and compliments as well as requests and suggestions for menu items Other kitchen staff – who should be involved to: you to benefit from their experience Inform you of relevant issues regarding suggestions and options for dishes Assist with supporting activities – such as ordering food/supplies, creating standard recipes, food preparation Food service supervisor – this person is in-charge of waiting and they may be involved to ensure waiting staff are able to properly serve the food which Is going to be prepared Nominated specialist consultants – these may include: Dieticians Health and medical practitioners Religious personnel.
Slide No Trainer Notes Trainer discusses ‘mechanical equipment’ offering: Mechanical equipment can be large or small and is electrically operated and includes: Mixers – used for blending ingredients, liquidising and making sauces Slicers – necessary for slicing a variety of meats and other products Food processors – used for cutting and mixing food. Class Activity – Showcasing and Demonstration Trainer presents and demonstrates the use of, and uses for, identified on slide. Slide Slide No Trainer Notes Trainer discusses ‘large/fixed equipment’ offering: These are large pieces of equipment built-in to place in the kitchen. They can be electrically or gas operated and include items such as: Stoves – for baking, roasting plus use of burners on top of the stove for heating, re-heating and other stove-top cooking such as (for example) sautéing or boiling Salamanders – used to heat and brown foods as well as to prepare dishes like crème brûlée where the top of the dish has to be caramelised Steamers – required for steaming foods such as fish, seafood, chicken and vegetables Bain-maries – usually used to keep hot foods hot while on display/waiting for service. Activity – Showcasing and Demonstration Trainer presents and demonstrates the use of, and uses for, items identified on slide. Slide Slide No Trainer Notes Trainer continues discussing ‘large/fixed equipment’ offering: Bowl cutter – used to chop/slice meat and to cut vegetables Mincer or grinder – used for mincing/grinding all types of meats and poultry
Trainer states staff must use waterproof bandages and dressing on exposed parts of the body where there are cuts or sores when handling food stressing practical measures in this regard include: Wear only coloured band-aids when handling food – they are easier to identify if they fall into food Wear a finger stall over a bandage or dressing on a finger – to give extra protection and security Wear a disposable glove over a band-aid, dressing or bandage that is on the hand. Slide No Trainer Notes Trainer advises safe food handling requirements in relation to accepting food (‘food receipt’) deliveries from suppliers into the premises are: Inspect the deliveries – conduct a visual inspection of deliveries to make sure: The food is free from visible contamination – for example, frozen food must be hard frozen; packaging and wrapping must not be torn; the integrity of tins and packets has not been compromised and they are not leaking; the food was not delivered amongst chemicals; the food does not smell ‘off’; cans are not ‘blown’ The delivery does not bring in pests or rodents – spiders, cockroaches, mice The use-by dates of the food are acceptable – reject any food delivered beyond its use-by date or where it is believed the premises will not be able to use the food delivered before it reaches its use-by date. Slide Slide No Trainer Notes Trainer continues to tell trainees about checks to be made when receiving food from suppliers in to the premises: Inspect the food delivery vehicle – check it is clean and is a dedicated food delivery vehicle. Food should not be delivered to food premises in private vehicles – dedicated food transport vehicles should be used Check the practices of the delivery driver – check things such as: Whether or not food is protected during the delivery process – is the delivery vehicle left unlocked during deliveries? Is food placed on the footpath? Are there chemicals mixed in amongst the food items? Personal hygiene of the delivery driver Check the temperature of the food is in accordance with the following using a properly calibrated thermometer:
Trainer demonstrates storage of as identified on slide. Slide No Trainer Notes Trainer continues presenting storage recommendations for a range of accompaniments: For Prepared sauces and condiments – egg or dairy based Refrigerate, covered or in bottles or jars For Dried chillies, nuts, fried shallots and herbs: Well wrapped or covered in cool dry area. Class Activity – Demonstration Trainer demonstrates storage of as identified on slide. Slide Slide No Trainer Notes Trainer continues presenting storage recommendations for a range of accompaniments: For Dairy foods – cream, cheese, yoghurt Refrigerate, well covered and away from strong smelling foods For Breads, rotis, naan Well wrapped or covered in cool dry area. Class Activity – Demonstration Trainer demonstrates storage of items as identified on slide. Slide Slide No Trainer Notes Trainer provides a recap of the Element asking questions to check trainee understanding and responding to questions from trainees, as required.