KII4016 Prep 2 Learner Guide V1.0

KII4016
PREP 2
LEARNER GUIDE
Table of Contents
1. Select ingredients........................................................................................................................ 6
1.1 – Confirm food production requirements from food preparation list and standard
recipes .................................................................................................................................................... 7
Food preparation lists ..................................................................................................................... 7
Recipes ............................................................................................................................................... 8
1.2 – Calculate ingredient amounts according to requirements ................................................ 9
Scaling ................................................................................................................................................ 9
Reasonable rounding .................................................................................................................... 12
1.3 – Identify and select appetiser and salad ingredients from stores according to recipe,
quality, freshness and stock rotation requirements ................................................................... 13
Recipe requirements ..................................................................................................................... 13
Quality and freshness .................................................................................................................... 13
Stock rotation .................................................................................................................................. 13
1.4 – Check perishable supplies for spoilage or contamination prior to preparation........... 15
Perishable supplies........................................................................................................................ 15
2. Select, prepare and use equipment ....................................................................................... 17
2.1 – Select type and size of equipment suitable to requirements.......................................... 18
Basic equipment ............................................................................................................................ 18
Additional equipment .................................................................................................................... 19
Disposables ..................................................................................................................................... 20
2.2 – Safely assemble and ensure cleanliness of equipment before use .............................. 21
Safe assembly and practice......................................................................................................... 21
Equipment cleanliness .................................................................................................................. 22
2.3 – Use equipment safely and hygienically according to manufacturer instructions ...... 23
Knife safety and hygiene .............................................................................................................. 23
Kitchen appliance safety .............................................................................................................. 24
Equipment hygiene ....................................................................................................................... 25
3. Portion and prepare ingredients ............................................................................................. 26
3.1 – Sort and assemble ingredients according to food production sequencing ................. 27
Mise en place .................................................................................................................................. 27
Sequencing ..................................................................................................................................... 27
3.2 – Weigh and measure ingredients and create portions according to recipe ................. 29
Scales ............................................................................................................................................... 29
Measuring jugs ............................................................................................................................... 30
Measuring spoons .......................................................................................................................... 31
Conversion ....................................................................................................................................... 31
Portions ............................................................................................................................................ 31
3.3 – Clean and cut salad ingredients using basic culinary cuts according to quality
standards ............................................................................................................................................. 33
Cleaning salad ingredients ........................................................................................................... 33
Culinary cuts ................................................................................................................................... 34
3.4 – Minimise waste to maximise profitability of food items prepared ................................. 37
Waste from the kitchen ................................................................................................................ 37
Waste from the menu ................................................................................................................... 38
4. Prepare appetisers and salads ................................................................................................ 40
4.1 – Select and use relevant cookery methods for salads and appetisers........................... 41
Baking ............................................................................................................................................... 41
Boiling, blanching and simmering .............................................................................................. 42
Deep and shallow frying ............................................................................................................... 42
Grilling............................................................................................................................................... 43
Poaching .......................................................................................................................................... 43
Roasting ........................................................................................................................................... 44
Steaming .......................................................................................................................................... 44
4.2 – Prepare sauces and dressings according to recipe .......................................................... 45
Dressings ......................................................................................................................................... 45
Sauces .............................................................................................................................................. 48
4.3 – Follow standard recipes and make food quality adjustments within scope of
responsibility ....................................................................................................................................... 50
Appetisers ........................................................................................................................................ 51
Salad ................................................................................................................................................. 53
Food quality adjustment............................................................................................................... 54
Scope of responsibility.................................................................................................................. 55
5. Present and store appetisers and salads............................................................................... 57
5.1 – Present dishes on appropriate service-ware ...................................................................... 58
Serving context ............................................................................................................................... 58
Selecting service-ware ................................................................................................................. 58
5.2 – Add dips, sauces and garnishes according to standard recipes and regional
variations .............................................................................................................................................. 60
Garnishes ......................................................................................................................................... 60
Dips ................................................................................................................................................... 61
Sauces .............................................................................................................................................. 61
5.3 – Visually evaluate dish and adjust presentation ................................................................... 62
Adjusting presentation .................................................................................................................. 62
Plating food ..................................................................................................................................... 63
Evaluating presentation ................................................................................................................ 63
5.4 – Store dishes in appropriate environmental conditions ..................................................... 64
Atmosphere and humidity............................................................................................................ 64
Light .................................................................................................................................................. 64
Temperature ................................................................................................................................... 65
Ventilation ........................................................................................................................................ 66
Packaging and use of containers ................................................................................................ 66
5.5 – Clean work area, and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and cost-
reduction initiatives ............................................................................................................................ 67
Cleaning the work area ................................................................................................................. 67
Disposing of waste ......................................................................................................................... 68
Reusing produce ............................................................................................................................ 68
6. Select ingredients for vegetable, fruit, egg and farinaceous dishes ................................ 71
6.1 – Confirm food production requirements from food preparation list and standard
recipes .................................................................................................................................................. 72
Food production requirements ................................................................................................... 72
Studying recipes to understand requirements ........................................................................ 73
6.2 – Calculate ingredient amounts according to requirements.............................................. 74
Calculating ingredients ................................................................................................................. 74
Allowing room for error ................................................................................................................ 75
6.3 – Identify and select ingredients from stores according to recipe, quality, freshness
and stock rotation requirements..................................................................................................... 76
Identifying and selecting ingredients from recipes ................................................................ 76
Identifying and selecting good quality ingredients ................................................................ 76
Identifying and selecting fresh ingredients .............................................................................. 76
6.4 – Check perishable supplies for spoilage or contamination prior to preparation .......... 78
Perishable supplies........................................................................................................................ 78
Signs of spoilage and contamination ......................................................................................... 78
7. Select, prepare and use equipment ....................................................................................... 80
7.1 – Select type and size of equipment suitable to requirements ......................................... 81
Select the necessary equipment ................................................................................................ 81
Selecting the right sized equipment .......................................................................................... 82
7.2 – Safely assemble and ensure cleanliness of equipment before use .............................. 83
Safely assemble preparatory equipment ................................................................................. 83
Safely assemble cooking equipment ........................................................................................ 83
Cleanliness of equipment ............................................................................................................ 84
7.3 – Use equipment safely and hygienically according to manufacturer instructions ...... 85
Using equipment safely ................................................................................................................ 85
Using equipment hygienically ..................................................................................................... 86
8. Portion and prepare ingredients ............................................................................................. 87
8.1 – Sort and assemble ingredients according to food production sequencing ................. 88
Food production sequencing ...................................................................................................... 88
8.2 – Weigh and measure ingredients and create portions according to recipe ................. 89
Weighing and measuring ingredients ....................................................................................... 89
Creating appropriately sized portions ....................................................................................... 90
8.3 – Clean and cut ingredients as required using basic culinary cuts according to culinary
standards ............................................................................................................................................. 91
Basic culinary cuts ......................................................................................................................... 91
Types of cuts................................................................................................................................... 91
Cleaning ingredients ..................................................................................................................... 92
8.4 – Prepare eggs for different culinary uses ............................................................................. 93
Preparing eggs ............................................................................................................................... 93
8.5 – Prepare fresh farinaceous ingredients ................................................................................. 95
What are farinaceous ingredients? ............................................................................................ 95
Preparing farinaceous ingredients ............................................................................................. 95
8.6 – Minimise waste to maximise profitability of food items prepared ................................. 97
The main causes of wastage ....................................................................................................... 97
Minimising waste ............................................................................................................................ 97
9. Cook vegetable, fruit, egg and farinaceous dishes ............................................................. 99
9.1 – Follow standard recipes to select and use relevant cookery methods for vegetable,
fruit, egg and farinaceous foods ................................................................................................... 100
Following standard recipes ....................................................................................................... 100
Cookery methods ........................................................................................................................ 100
Eggs ................................................................................................................................................ 102
9.2 – Select and add accompaniments suited to the dish ...................................................... 103
Selecting and adding accompaniments ................................................................................. 103
9.3 – Make food quality adjustments within scope of responsibility ...................................... 104
Making food quality adjustments ............................................................................................. 104
Responsibility ................................................................................................................................ 104
Scope of responsibility................................................................................................................ 106
10. Present and store vegetable, fruit, egg and farinaceous dishes ................................... 107
10.1 – Present dishes attractively on appropriate service-ware ............................................. 108
Presenting dishes attractively ................................................................................................... 108
Using the appropriate service-ware ........................................................................................ 108
10.2 – Add dips, sauces and garnishes according to standard recipes and regional
variations ............................................................................................................................................ 110
Dips and sauces ........................................................................................................................... 110
Adding garnishes according to standard recipes ................................................................. 112
10.3 – Visually evaluate dish and adjust presentation ............................................................... 113
Visually evaluating dishes .......................................................................................................... 113
Adjusting presentation ................................................................................................................ 113
10.4 – Store dishes in appropriate environmental conditions ................................................... 114
Storing dishes in the correct conditions .................................................................................. 114
10.5 – Clean work area, and dispose of or store surplus and re-usable by-products
reduction initiatives .......................................................................................................................... 115
Cleaning the work area ............................................................................................................... 115
Disposing of rubbish .................................................................................................................... 115
Storing surplus or re-usable products ..................................................................................... 116
References ........................................................................................................................................ 117
SECTION 1
Prepare appetisers and
salads
KII4016 Prep 2 Learner Guide
1. Select ingredients
1.1. Confirm food production requirements from food preparation list and standard recipes
1.2. Calculate ingredient amounts according to requirements
1.3. Identify and select appetiser and salad ingredients from stores according to recipe,
quality, freshness and stock rotation requirements
1.4. Check perishable supplies for spoilage or contamination prior to preparation
Kingsford International Institute |CRICOS: 03689D RTO: 45363 |KII4016| April 2019 v1.0
1.1 – Confirm food production requirements from food preparation

list and standard recipes
By the end of this chapter the learner should be able to:
▪ Interpret food preparation lists accurately
▪ Fill in food preparation lists
▪ Read entire recipes thoroughly
▪ Cross-reference standard recipes and food preparation lists.
Food preparation is the key to an efficient and successful service shift. A kitchen with
standardised food preparation lists and recipes for all the dishes they offer will be much
more organised and ensure that all kitchen staff is well informed.
Food preparation lists

Food preparation lists can provide a detailed overview of every food that is required to be
prepared on each kitchen station for each day of the week. These preparation lists can be
referred to as Daily Prep Sheets (DPS) and exactly how they are set out will differ between
kitchens.
For example:
Bella Notte
Daily Prep Sheet
Date: Day: Name: Position:
Product Stock Par Levels Amount to Total Additional

Amount Prepare
Comments
Sun- Fri-Sat
Thurs
The DPS can be filled in by each prep person within the kitchen but should always be
confirmed by the head chef or kitchen manager before any preparation takes place. They
can also be pre-filled so that values are consistent for given days no matter who is working
at the station. Food preparation lists are invaluable if completed properly and if referred to
throughout the preparation process.
Food preparation lists can:

▪ Provide staff with timings for prep during both slow and busy periods
▪ Give an overview of all produce needed on each station
▪ Act as an at a glance recipe, detailing which foods are required for each dish
▪ Make it easier for someone to help or take over prep if needed (e.g. staff
sickness)
▪ Ensure nothing is missed
▪ Provide accountability for each staff member and their duties.
Recipes
The majority of individuals will have followed a recipe at one time or another and some may
even have prepared a dish so many times that they know the steps off by heart. When in a
busy kitchen that provides a plethora of dishes, however, it is important to refer to recipes
as the requirements to complete multiple orders when there are time constraints is much
more demanding.
Recipes will provide you with:

▪ A list of equipment needed
▪ An ingredient list
▪ Quantities required
▪ Amount of food the recipe will yield
▪ Cooking temperature and times
▪ Step by step instructions on how to create the

dish.
When referring to ingredient requirements in a recipe these can be listed in a variety of

ways:
▪ As a weight (pounds, ounces, grams, etc.)
▪ As a volume (teaspoon, tablespoon, litre, millilitre, etc.)
▪ As a quantity (jar, can, bottle, box, etc.).
Even if you believe you know how to prepare a certain dish, you should never assume you
know the ingredients and method exactly; it is best practice to always have the recipe to
hand to refer to. Following recipes to precision ensures that the dishes being presented to
customers are consistent no matter who has cooked it and that the food is the same in
flavour, colour and texture.
To ensure recipes are used successfully within the kitchen of your workplace:
▪ Always read the entire recipe prior to starting any preparations and collect
and required equipment and ingredients
▪ Cross reference the recipe against the DPS and make sure the amount
yielded by the recipe is the same amount required by the DPS. If it is not you
will need to amend the recipe ingredient amounts accordingly
▪ Refer to the recipes throughout the preparation and cooking process.
1.2 – Calculate ingredient amounts according to requirements

▪ Confirm ingredient requirements from standard recipes and lists
▪ Calculate the per person ingredient amounts
▪ Accurately use scaling to calculate required ingredient amounts
▪ Use reasonable rounding to make measuring ingredients simpler, in line with

kitchen equipment limitations.
There will be numerous occasions within preparing and cooking where you will be required
to modify a standardised recipe in order to meet the amounts on the DPS alongside other
requirements.
You may need to:

▪ Make a smaller batch
▪ Make a larger batch
▪ Convert from metric to imperial measures or vice versa
▪ Amend an ingredient to meet dietary requirements.
Scaling
Scaling is the technique of adjusting ingredient
amounts in order to cater for more or less people
than the recipe serves.
In general, scaling ingredients in a recipe up or

down accordingly is fairly simple. In many
instances the ingredient amounts can be doubled
or halved, for example. Scaling of ingredients will
become more complex if the number of people
the recipe serves and the number of people you
need to serve are not multiples (in the same times
table).
Even though this type of scaling may be more taxing, there is a calculation method that you
can utilise to adjust ingredient amounts to meet requirements of the kitchen no matter what
ingredient quantities the recipe calls for.
To scale a recipe for non-multiple servings:

▪ Divide each ingredient amount by the number of people the original,
standardised recipe serves and write down what the ‘per person’ measure is
▪ Multiply the per person measure for each ingredient by the number of
people you need to serve.
For example:
Mushroom and Avocado Toasties

Serves: 4
1 baguette sliced into thin discs

2 tbsp. olive oil
1 tbsp. freshly grated ginger
400g button mushrooms
1 lime
2 large, ripe avocado
2 thyme leaves
The standardised recipe serves four but imagine the requirements for a particular service
call for 14 portions. The recipe must be adjusted accordingly.
Step 1: Divide each ingredient quantity to establish the ‘per person’ amount
In this example, each ingredient amount must be divided by 4 as this is the number of
people the recipe serves. This is straightforward when dividing amounts (such as 100g) but
when dividing whole objects (such as a lime); you will need to work in fractions or decimals.
1 baguette sliced into thin discs ÷ 4 = ¼ of a baguette
2 tbsp. olive oil ÷ 4 = ½ tbsp. olive oil
1 tbsp. freshly grated ginger ÷ 4 = ¼ tbsp. of freshly grated ginger
400g button mushrooms ÷ 4 = 100g button mushrooms
1 lime ÷ 4 = ¼ lime
2 large, ripe avocado ÷ 4 = ½ a large, ripe avocado
2 thyme leaves ÷ 4 = ½ a thyme leaf
Step 2: Multiply the ‘per person’ quantities by the number of servings required
To adjust the recipe correctly, the values calculated in step 1 need to be multiplied by the
number of portions/ people to be served, which in this example is 14.
¼ of a baguette x 14 = 3 ½ baguettes
½ tbsp. olive oil x 14 = 7 tbsp. olive oil
¼ tbsp. of freshly grated ginger x 14 = 3 ½ tbsp. freshly grated ginger
100g button mushrooms x 14 = 1.4kg button mushrooms
¼ lime x 14 = 3 ½ limes
½ a large, ripe avocado x 14 = 7 large, ripe avocados
½ a thyme leaf x 14 = 7 thyme leaves.
Reasonable rounding
As with the above example, some values end up with decimal or fractional amounts. As
kitchen measuring equipment is usually not precise enough to measure accurately to a
tenth of a gram, it will be necessary at times to round to the nearest whole gram or item.
For instance, you may decide to use 790g of plain flour rather than 787.5g stipulated in the
scaled recipe. If you are required to round, it should be to a reasonable near amount and
should be confirmed with the head chef if you are unsure.
1.3 – Identify and select appetiser and salad ingredients from stores
according to recipe, quality, freshness and stock rotation
requirements

▪ Identify ingredients needed for standard recipes
▪ Use their senses and judgement to determine the quality and freshness of a
product
▪ Abide by organisational requirements for stock rotation and use of produce
▪ Interpret stock date codes and rotation labels effectively when selecting
ingredients.
Recipe requirements
Recipes denote the ingredients to be used for a reason; the particular combination creates
the required flavour, moisture and texture for the product being made. Where possible, the
ingredients listed should be the ones used. However, in cases of dietary requirements or
special requests, there are substitutions for ingredients that can be considered. For
example, agar agar can be used in place of gelatine and chicken can be replaced by a
meat-free substitute. When selecting ingredients according to a recipe, it must be
considered how any substitutions or amendments will affect the quality of the
finished product.
Quality and freshness

Usually, when dictating the quality and freshness of ingredients,
the appearance, smell and flavour will be the deciding factors.
The quality of an item is often derived from how it is
manufactured and processed. Supplementary to this, quality
can also refer to whether the produce is safe to eat and free
from bacteria, parasites or substances.
Quality and freshness are mainly assessed via the use of the
human senses and judged based on the known characteristics
of a given food item. If the ingredient does not look, smell, taste
or feel like it should then these are strong indicators that its
quality and freshness have been compromised.
Stock rotation
How quickly produce is used within your business will affect what ingredients you order
and when. Orders made for kitchen stocks must be done with consideration of when the
produce will be used and how long it can be safely stored for.
Prior to storing ingredients, they should be clearly marked with the date of purchase, in an
easy to read place. This will mean anyone looking at the stocks will be able to see at a
glance, when the item is likely to viable until.
Within your place of work, operate a first in, first out (FIFO) policy to ensure that ingredients
most recently purchased are not used before older dated produce. As well as this, stock
shelves from left to right so it is easy to operate said policy.
Stock date codes

In the fresh produce industry, the most common coding that will appear on food items is
date coding (also known as use-by dates). The Food Standards Code (Standard 1.2.5)
stipulates that all produce that has a shelf life of fewer than 48 months must have a use-by
date on the primary packaging (https://www.legislation.gov.au/Details/F2016C00160). A
use-by date identifies the date after which the purchased food is no longer considered
edible due to health and safety constraints. The use-by date is only accurate so long as the
produce has not had its packaging compromised before that date and so long as it has
been stored accordingly. These date codes can help you make purchasing decisions as
well as stock rotation policies within the workplace.
The use-by coding date differs to the

best before date which refers to the
date which the produce remains
completely saleable and will retain
any qualities which it is marketed to
possess. In general terms, the use by
date is with regards to the safety of
consuming the produce whereas the
best before date denotes the quality
of the food. Beyond the best before
date, food may still be fine to eat but
will not necessarily be at its peak
quality. Food that has surpassed the
use-by date, however, should not be
consumed. The only exception to this is if the food has been safely frozen straight after
purchase.
Rotation labels
Food rotation labels are a way of marking food storage containers within a kitchen. Often,
these labels are colour coded for each day of the week so, at a glance, they are easy to
interpret. They are a way of identifying when produce was prepared and can include
additional information such as ‘Use first’. Rotation labels help maintain an efficient FIFO
system and minimise food wastage. As food containers are reused, it is important to use
rotation labels that are easily removed with no residue left behind that can trap bacteria.
1.4 – Check perishable supplies for spoilage or contamination prior to

preparation

▪ Identify stock that is prone to spoilage or contamination
▪ Check supplies thoroughly to check for spoilage and contamination
▪ Adhere to food safety guidelines to minimise waste through spoilage and

contamination.
Perishable supplies
Before preparing your selected ingredients, you will need to check any perishable supplies
for spoilage or contamination. Perishable supplies are those that are likely to become
unsafe to consume if not stored correctly as bacteria can quickly grow. They have a limited
shelf-life and must be refrigerated or frozen to slow down or eliminate this bacteria growth.
They are food items that are likely to deteriorate, spoil or decay.
Perishable supplies may include:

▪ Meat
▪ Fish
▪ Dairy products
▪ Cooked leftovers
▪ Fruit and vegetables.
Checking perishable supplies will involve using your senses and judgement. You need to
ensure that your chosen supplies are fit for human consumption.
There are many things that may indicate supplies are spoiled or contaminated, for
example:
▪ Foreign objects (e.g. a hair or a piece of glass)
▪ Dark spots or browning
▪ Bad odour
▪ Slime
▪ Softening or soggy
▪ Wilting
▪ Stale or dry
▪ Separation
▪ Mould
▪ Change in colour
▪ Bruises.
Any supplies that have not been stored correctly should be considered spoiled too. If you
can’t guarantee that your supplies have been stored correctly, you shouldn’t use them. You
can’t be sure that they don’t contain harmful bacteria. Remember, you may not always be
able to smell/see spoilage.
Although the signs listed above may not indicate whether

the food will make you ill, they will definitely not make for
pleasurable dishes. The key to ensuring the ingredients you
use will not make people ill is to follow all food safety
guidelines. Ingredients need to be stored correctly, rotation
labels need to be used and use-by dates need to be taken
into consideration. If you were to use spoiled ingredients,
your completed dishes would not look or taste pleasant.
Any supplies that do look spoiled or contaminated should

not be used to make your salads or appetisers; throw them
away or use them elsewhere. For example, slightly soft,
bruised tomatoes would be no good for bruschetta or
garnish, but they’d be perfect in tonight’s tomato soup.
Remember, no sub-standard ingredients should make it into
your food.
2. Select, prepare and use equipment

2.1. Select type and size of equipment suitable to requirements
2.2. Safely assemble and ensure cleanliness of equipment before use
2.3. Use equipment safely and hygienically according to manufacturer instructions
2.1 – Select type and size of equipment suitable to requirements

▪ Select basic equipment requirements based on the methods given in
standard recipes and the frequency of their use
▪ Use additional equipment effectively to help create the desired look of dish
components
▪ Use disposable equipment without creating unnecessary wastage.
Selecting the correct equipment when creating salads and appetisers is just as important as
using the right ingredients. Using fit-for-purpose utensils and tools will mean the
preparation and cooking of a dish are likely to run smoother and that the finished product is
of high quality.
When following a recipe, it may well stipulate specific equipment to be used such as a
wooden spoon or a 30cm terrine tin. Where a measurement or material is given, it is good
practice to follow these requirements as it will ensure the best outcome of your dish.
In other instances, instructions for equipment will be more generic such as mixing bowl or
baking tray. On these occasions, you will be required to use your best judgement for the
size and type of equipment to use. For example, if you were making a large batch of potato
salad, the mixing bowl will need to be considerably bigger than if you were making just a
few servings.
Basic equipment
When producing salads and appetisers, there is equipment that will be used routinely in the
creation of many dishes. These pieces of equipment should be of the highest possible
quality as they will be heavily utilised and this will ensure years of effective use.
Basic equipment includes:

▪ A range of knives
▪ Tins and trays
▪ Peeler
▪ Colander
▪ Tongs
▪ Measuring jug
▪ Grater
▪ Chopping boards
▪ Pastry brush
▪ Rolling pin
▪ Scales
▪ Whisk
▪ Food mixer/processor.
Additional equipment
Additional equipment may not be used as routinely as basic kitchen equipment, but should
still be of good quality. Selecting additional equipment may affect the final appearance and
presentation of a dish such as in the case of piping nozzles and moulds. For this reason, the
equipment that is chosen should be done with how you want the finished product to look.
Additional equipment may include:

▪ Piping nozzles
▪ Moulds
▪ Cutters
▪ Scrape shovel
▪ Wrappers and cases
▪ Garlic press
▪ Citrus juicer.
Disposables
These are items that are required to successfully produce a dish but cannot be washed and
reused. Selecting whether these are necessary and the amount required are important in
order to minimise wastage.
Disposable equipment may include:

▪ Greaseproof paper
▪ Parchment paper
▪ Cling film
▪ Plastic piping bags
▪ Gloves
▪ Foil trays
▪ Skewers.
2.2 – Safely assemble and ensure cleanliness of equipment before

use

▪ Refer to user manuals and manufacturer instructions
▪ Ensure equipment is safe to operate before use
▪ Check the cleanliness of equipment thoroughly before use
▪ Adhere to Food Standards Code and organisational requirements for the

cleanliness of equipment.
The assembly and cleanliness of kitchen equipment ensure the safety of not only the food
being made but also personal safety. Kitchens can provide numerous risks such as
foodborne illness, bacterial infections, cuts, bruises, fractures and in severe cases, even
amputation, so it is essential that steps are taken to prevent these from occurring.
Safe assembly and practice

The safe and correct assembly of equipment minimises the risk of a malfunction during use
and therefore an accident. Assembly of any equipment should always be done in line with
organisational health and safety procedures and by referring to manufacturer instructions.
To ensure safe assembly and practice of equipment:

▪ Take care when handling blades and moving parts
▪ Electrical equipment
should never be
assembled when
plugged in
▪ Cords should be
routinely checked for
fraying and loose
parts
▪ If equipment is faulty,
ensure it is clearly
labelled so and inform
a superior member of
staff
▪ Turn off any equipment when being assembled/ not in use
▪ Do not use extension cables to plug in cooking appliances
▪ Make sure equipment is on a level surface and secure
▪ Never use any equipment until you have been trained in its safe use.
Equipment cleanliness
Care instructions for kitchen utensils and appliances should also be found in the user
manual or manufacturer guidelines. Cleaning of equipment should again, be done in line
with your workplace’s health and safety policies and procedures. Equipment cleanliness
ensures the safety of food that is prepared and also guarantees longevity from the
appliances. The cleanliness of any equipment should be checked prior to using as it is
never safe to assume that the last person to use it cleaned it thoroughly after they finished.
Food standards code 3.2.3 Food Premises and Equipment (2001) stipulates that equipment
must be kept clean and free from infestation. It also states that kitchens should have a
double or triple sink for sanitising purposes.
Clean-in-place equipment should either have a self-drain system or have the ability to be
drained effectively so that cleaning and sanitising solutions can be removed from the
equipment and not contaminate any food. Any in-place equipment must be constructed so
that all parts and components can be cleaned and sanitised thoroughly.
The Food standards code 3.2.3 Food Premises and Equipment (2001) provides an overview of
factors, which if possessed, make the equipment much easier to clean effectively.
These include:
▪ Smooth surfaces which have curved edges
and no open seams
▪ No embossing or coarse surfaces where

dirt and is easily built up
▪ Nozzles and taps that can be taken apart

with ease
▪ Dismantling procedures for cleaning that

require no specialist tools or excessive
force
▪ Easy to reach and remove duct panels
▪ Grease filters that can be detached (for

example in extraction hoods)
▪ Adequate space between the wall and mounting shelves to prevent food
becoming trapped
▪ Detachable safety shields
▪ Wheels or casters fixed to equipment so it can be moved easily to enable effective

cleaning and sanitation around all sides as well as the surfaces behind and
underneath
▪ Wires, pipes and hosing that can be disconnected (or long enough so that
equipment can be moved) to enable cleaning and sanitising.
2.3 – Use equipment safely and hygienically according to

manufacturer instructions

▪ Handle knives with care and ensure that they are cleaned properly
▪ Use larger kitchen appliances safely according to manufacturer guidelines
▪ Take steps to prevent electrical accidents
▪ Keep all kitchen equipment clean and sanitary
▪ Ensure washing tools are hygienic and sanitary.
Most equipment can be used safely and hygienically by employing common sense. Whilst
many pieces of kitchen equipment (such as a sieve) pose minimal risk it is necessary to
understand hazards within the kitchen. Many of these come from the improper use of larger
pieces of equipment such as ovens and mixers, or from small, sharp equipment such as
knives and graters. Large pieces of equipment will come with comprehensive manufacturer
instructions which explain the correct operating and cleaning procedures. These should be
used alongside workplace policies and procedures.
Knife safety and hygiene

It is important to keep knives clean and sharp. Using a blunt knife makes it more likely that
an accident will occur. Knives are the most important kitchen tools as they are so versatile
and used so frequently. Proper care and maintenance of knives will ensure they last as long
as possible.
During use, you should keep your knives clean by running under hot water and wiping them
dry. This prevents food particles from adhering to the knives and making them less efficient.
The rinsing and wiping of knives will also stop the flavours of foods being transferred to one
another. Knife cleanliness is imperative to both food
and personal safety.
Washing knives
The safe washing of a knife may seem obvious but
doing so without due care and attention could result
in injury. As a range of knives is used daily in food
preparation, it is important that they are handled
safely to avoid physical injury and kept clean to avoid
illness caused by contamination and bacteria.
To wash knives safely:

▪ Refrain from putting knives into a sink of soapy water as your risk cutting
yourself trying to locate and pick them up from the bottom of the sink
▪ Always hold the knife with the blade pointing away from you
▪ Use a dishcloth to wipe the blade from handle to the tip. This ensures you do
not come into contact with the sharpened end
▪ Hold the handle firmly and rinse the knife thoroughly under very hot running
water. Take care not to scald yourself
▪ Wipe the knife dry, again from handle to tip
▪ Put the knife away – leaving it on a surface could be dangerous.
Kitchen appliance safety

Larger kitchen appliances and machinery generally pose more risk to the user due to the
fact that they have multiple functions, moving parts and/or are powered by electricity.
These machines should never be used before you have received full training.
Larger kitchen appliances and machinery includes:

▪ Microwaves
▪ Ovens/ Cooker
▪ Steamers/pressure cookers
▪ Food processors/ mixers
▪ Fryers.
Machine guarding
Equipment that has the potential to cause injury due to moving parts
should be used with machine guarding. This is usually an attachment
to the equipment that prevents limbs or clothing from coming into
contact with the moving parts of equipment whilst it is in use.
Removing items
There may be instances when preparing dishes where additional ingredients will be added
to a mixture accidentally or small items such as cutlery fall into the machine. If this does
occur, it is imperative that adequate safety measures are used in the removal process.
To remove items from machinery:

▪ Turn off the machine and unplug it
▪ Avoid putting your hands into machinery
▪ Use tamps or pushers to remove food stuck in machinery.
Electrical Safety
Kitchens are a dangerous environment as they house electrical appliances alongside water.
This makes electrocution and electrical fires major hazards and steps should be taken to
minimise the likelihood of such events occurring.
Steps to prevent electrocution and electrical fires include:
▪ Ensuring appliance vents are not covered
▪ Leaving space behind refrigerators to allow air to

circulate
▪ Not winding cords around appliances
▪ Routinely defrosting the fridges/freezers
▪ Never plugging in appliances with wet hands.
Equipment hygiene
Germs can spread rapidly in a kitchen environment if
surfaces and equipment are not kept clean. Cross
contamination is likely if equipment that has been used on
raw foods is not sanitised properly before being used on
cooked foods.
Equipment which comes into contact with food such as

plates and cooking utensils can generally be made hygienically clean
by washing them with hot water and a suitable detergent followed by
rinsing with clean water. Utensils also need to be dried thoroughly as if left
wet, they may become a breeding ground for bacteria.
Washing tools
It is not only cooking equipment that can harbour and breed germs but also the tools you
use to wash the equipment with. Scourers, cloths and sponges can be caked in harmful
bacteria if not sanitised due to the fact that they hold on to small pieces of food.
To ensure that washing tools are hygienic:

▪ Disinfect them regularly
▪ Ensure cloths are washed on the hottest possible setting
▪ Use disposable cloths where possible.
3. Portion and prepare ingredients

3.1. Sort and assemble ingredients according to food production sequencing
3.2. Weigh and measure ingredients and create portions according to recipe
3.3. Clean and cut salad ingredients using basic culinary cuts according to quality
standards
3.4. Minimise waste to maximise profitability of food items prepared
3.1 – Sort and assemble ingredients according to food production

sequencing
By the end of the chapter this learner should be able to:

▪ Operate the mise en place technique to gather all ingredients and
equipment needed to complete a dish
▪ Make components of a dish considering preparation times, cooking times

and when the dish will be served.
Sorting and assembling all ingredients prior to commencing to cooking and plating a dish
ensures that you have all the items that you need to successfully complete the recipe. It
also means that you can work efficiently and without distraction; having to keep leaving
your station to remove things from stores can result in you forgetting which stages of the
recipe have already been completed.
Mise en place
Mise en place is a French term which literally
translates to ‘put in place’. Chefs have used this
philosophy for a long time within cooking and
adopting the technique can result in perfect dishes.
Fundamentally, the mise en place technique

requires a chef to gather every item needed to
complete a recipe and prepare it all accordingly.
This means that a cook will need to read a recipe
fully and thoroughly, not only to ensure they have
the right ingredients but that they also have the
right amount and it is all prepared in the correct
way. Failure to read a recipe properly is one of the
main reasons for dishes going awry, but when
utilising mise en place, all the ingredients are
already weighed and prepared (cut, sliced,
crushed, etc.) so the entirety of your focus can go
into the cooking of the dish and paying close
attention to timings.
The mise en place technique of assembly does not

just refer to ingredients but also to equipment. You
will have little luck making prawn cocktail without
lettuce. Similarly, batter will be lumpy if you haven’t got a sieve for the flour.
Sequencing
The way in which ingredients are assembled and prepared has to be done with regards to
when they will be required. The sequencing of the production of a meal is important to
ensure that it is as fresh as possible and has high visual appeal. For example, cutting slices
of apple for an appetiser garnish before you even make the dish the apples are going to
garnish would not be effective food production sequencing. The apples would begin to
brown before being served and this will make the dish look unappealing. Generally
speaking, it is good practice to prepare and gather all ingredients for the first course, then
the main course and so on. The exception to this will be instances where food requires a
long cooking or setting time. For example, an appetiser containing savoury jelly would need
to be prepared in advance as it would need to be set before serving.
3.2 – Weigh and measure ingredients and create portions according

to recipe

▪ Accurately use and read scales to weigh dry ingredients
▪ Accurately use and read liquid measuring equipment
▪ Use cutlery or standardised measuring spoons to measure small quantities

of ingredients
▪ Convert between simple metric and imperial measures
▪ Measure ingredients as stipulated by a recipe or in line with organisational

portion sizes.
If dishes are to be prepared successfully, then ingredients must be weighed and measured
according to the recipe. In order to weigh or measure ingredients, a range of equipment will
be required that is able to accurately weigh or measure small amounts of ingredients, dry
ingredients and liquid ingredients. Not only it is important to have the right sort of
equipment, but the correct techniques for measuring and weighing need to be followed.
Not using the correct ingredients or the precise amount of a given ingredient can have a
drastic impact on the way a dish looks, how it tastes and its texture.
Types of measuring and weighing equipment include:

▪ Scales
o electronic
o mechanical
▪ Measuring jugs
▪ Measuring spoons.
Scales
Scales are used for measuring predominantly non-liquid ingredients such as vegetables,
butter, rice, etc. where the quantity stipulated by the recipe is given as a unit of weight.
Units of weight include:

▪ Grams (g)
▪ Kilograms (kg)
▪ Pounds (lbs)
▪ Ounces. (oz)
There are different types of weighing scales. You may wish to use a digital scale which
offers precise measurements, leaving less room for human error. Alternatively, you may
wish to use mechanical scales. Another factor you might consider is which scales you find
easiest to read clearly and accurately, which equipment is within your budget or, how many
portions you need to cook and the quantity the scales can hold, e.g. you may be using it for
industrial purposes, catering on a large scale, etc. If you have smaller scales, this will not
necessarily prevent you from cooking on a large scale. You can measure the ingredients in
several stages.
Always read the manufacturer instructions or manual that comes with the weighing scales.
You might not need help when using or reading a simple scale. However, some digital
scales can be more advanced e.g. showing calorie or nutritional values, etc. You may need
to read the manual before you can accurately read and attribute the different figures shown
on the scale.
To accurately read weighing scales:
▪ Make sure that the scale is set to zero before you begin i.e. the scale is
correctly calibrated. Ensure the weight of the weighing bowl is not being
read. The scales should read zero with the empty bowl already on
▪ Place the ingredient to be measured in the weighing bowl. Continue to do so

until the scales display the desired amount. Make sure you are reading the
scales in the correct unit
▪ Remove the ingredient from the scale, either still in the bowl or transfer to
another container
▪ Wash and dry the weighing bowl or place a clean bowl on the scales
▪ Ensure the scales read zero
▪ Weigh the next ingredient and repeat until all ingredients have been
weighed out.
Remember to read the ingredients carefully because they may specify certain
requirements that can affect weight, for example, whether the ingredient should be
weighed cooked or uncooked.
Measuring jugs
Measuring jugs are used to measure out liquid ingredients such as cream, milk, wine, etc.
and provide readings in units of volume or capacity as opposed to as a weight.
Capacity and volume units of measure include:

▪ Millilitres (ml)
▪ Centilitres (cl)
▪ Litres (l)
▪ Fluid ounces (floz).
To use a measuring jug, ensure it is clean and placed on a flat level surface otherwise the
reading will be inaccurate. Pour the ingredient in to the jug until you have measured the
desired amount. You will need to read the scale that runs up the side of the jug to
determine this.
Measuring spoons
Many ingredients will call for small quantities of ingredients such as a teaspoon of salt or a
tablespoon of soy sauce, for example. These quantities cannot really be measured using
the equipment already discussed. Instead, values such as this need to be measured by
either using the specified cutlery or by using standardised measuring spoons. Measuring
spoons are available in both metric and imperial units of measures and can be used for dry
and liquid ingredients.
Conversion
There may be occasions where a recipe calls for a given amount of ingredients in a
measure that the equipment in your workplace does not cater for. In order to remedy this,
the values will need to be converted, for example from pounds to grams.
Metric and imperial conversions (approximately):
Metric Imperial
1 millilitre 0.035 fluid ounces
1 centilitre 0.35 fluid ounces
1 litre 35 fluid ounces
1 gram 0.035 ounces
1 kilogram 35 ounces
30 millilitres 1 fluid ounce
3 centilitres 1 fluid ounces
28 grams 1 ounce
1 kilogram 2.2 lbs
0.45 kilograms 1 pound
Portions
As previously mentioned, the number of servings a recipe dictates it will serves is often
going to be different to the number of people that you need to prepare the dish for. This
may be especially true in catering and hospitality where the number of people to be served
is not always known and an informed decision about how many portions to create in
advance must be decided.
Where the ingredient amounts need to be adjusted to cater for larger (or smaller) quantities
of people, use the calculation method outlined in section 1.2 to establish how much of each
ingredient will be required.
3.3 – Clean and cut salad ingredients using basic culinary cuts
according to quality standards
▪ Undertake a thorough cleaning process on all fruits and vegetables
▪ Pay particular attention to hard to clean fruits and vegetables such as lettuce
▪ Use a range of culinary cuts in line with recipe requirements
▪ Use a range of culinary cuts considering how those chosen will affect the
aesthetic of a dish.
Cleaning salad ingredients

Most people will be aware of the risks of handling and storing raw meat incorrectly, but fruit
and vegetables that are not washed and handled correctly can actually also be a source of
food poisoning and E.coli. Many fruits and vegetables are grown in soil which can carry
harmful bacteria and although most producers have their own cleaning systems in place, it
can never be guaranteed that the risk has been fully eliminated. For this reason, thoroughly
cleaning salad ingredients before preparation will ensure that the risk of illness from the
produce is kept as low as possible.
To clean fruits and vegetables thoroughly:

▪ Remove the produce from any
packaging and ensure any
stickers/labels are removed
from the surface
▪ Wash your hands for at least 20

seconds using warm water and
soap
▪ Ensure surfaces, cutting boards

and any equipment being used
is clean
▪ Remove any damaged or

bruised areas from the produce
or discard these ingredients
completely as any spoiled areas can allow germs to spread on the items
▪ Rinse produce under cold running water
▪ Place a colander in the sink so that you can clean smaller items and those
that are delicate such as raspberries and peas
▪ Scrub any produce that has a thick skin such as potatoes, carrots or melon in
order to get rid of microbes. Do not scrub too hard or use a tool that is too
rough though as it may damage the skin
▪ Scrutinise the ingredients and check that there is no visible dirt or bugs left
on the produce
▪ Dry the fruits and/or vegetables with a clean, dry paper towel to remove any
bacteria that is still lingering on the produce.
Some salad ingredients may require additional attention to ensure they are thoroughly
cleaned due to their growing process and their shape. Lettuce, for example, will need to be
separated into individual leaves before being thoroughly washed otherwise dirt and thus
bacteria may remain on the produce.
Culinary cuts
There are a plethora of culinary cuts available to use in the preparation of salads and
appetisers. The one that you choose can affect any cooking times as well as the overall
appearance of a dish. It is important that once a cut is chosen for an ingredient of a dish,
that cut is used by all kitchen staff. Dishes should be uniform no matter who is creating
them.
Culinary cuts include:

▪ Large dice
▪ Medium dice
▪ Paysanne
▪ Batonnet
▪ Small dice
▪ Julienne
▪ Brunoise
▪ Chiffonade
▪ Butterfly
▪ Oblique
▪ Rondelles.
Dicing
Dicing is a cut in which produce is cut into blocks or ‘dice’. The dicing of produce can be
done to create a variety of different sized cubes hence there being small, medium and
large dice cuts. Using a dicing cut results in uniform pieces of produce which is valuable for
even cooking times, ensuring flavour is distributed throughout a plate of food and creating
uniformity in the appearance of a dish. Brunoise is an especially small variation of dicing
which is created by cutting produce that has already been cut using the julienne method.
Batonnet and Julienne

Batonnet is a culinary term which simply means to cut produce into batons such as in when
making chips out of a potato. Regardless of the item being cut, the first step in using this
culinary cut is always the same; cut both ends off the produce (topping and tailing). The
next step is to square off the sides of the produce so that you are left with an almost
rectangular block. This is then cut into ¼ inch pieces before these pieces are then cut
further, resulting in ¼ inch strips.
Julienne is a culinary cut whereby the produce is cut into long, thin strips and is basically a
finer version of a batonnet cut. Most commonly used in the preparation of vegetables such
as carrots, potatoes, cucumber and celery, it is a common culinary cut used in the creation
of stir fry dishes and other Asian cuisine. The measurements for julienne cutting are
approximately 3mm x 3mm x 30 to 50 mm.
Paysanne
The paysanne culinary cut is one where vegetables are cut into slices with a 1mm thickness
and is a particularly useful cut for when there is a short cooking time, but the flavour of the
vegetable needs to be infused into the dish.
Chiffonade
This culinary cut is used on herbs or leafy greens such as spinach and cabbage to create
long, thin strips. This is achieved by layering leaves on top of one another before rolling
them tightly and then slicing.
Butterfly
The butterfly cut is most commonly used on
meat which is frequently a component in salads
and appetisers. Butterflying meat can add a
touch of finesse to a finished dish but also
benefits preparations in the kitchen by reducing
cooking times and ensuring meat is cooked
through.
Only two pieces of equipment are required to

successfully butterfly a cut of meat: a cutting
board and a sharp chef’s knife.
Generally speaking, butterflying requires you to

cut the piece of meat in half horizontally,
ensuring that each side of the cut is even in
thickness.
Rondelle
Also known as rounds, this culinary cut simply requires fruits and vegetables to be cut
down their length, creating round discs if the produce is cut straight, or oval pieces if cut at
an angle. Cucumber is often cut this way as are other vegetables when creating such things
as soups.
Oblique
This culinary cut is done by rolling vegetables as they are cut. This creates chunks of
produce which are unusual due to their angled nature which exposes more of the inside of
the ingredient.
3.4 – Minimise waste to maximise profitability of food items prepared

▪ Integrate food waste management into their working practice
▪ Take steps to minimise kitchen waste
▪ Take steps to minimise waste from customers
▪ Track and analyse waste.
Within hospitality and food service, food wastage can occur in restaurants, hotels and
institutions (such as schools and hospitals).Wasted produce can be costly for the
environment and for business. It is estimated that half of all food is wasted between ‘field
and fork’ around the world (National Food Waste Assessment, June 2011). Much of the
waste that is derived in hospitality can be avoided through better portion control, storage
and preparation techniques. As well as this, anticipating demand through customer
reservation bookings can help in forward planning and making informed decisions about
the amount of food being ordered into the kitchen. Minimising waste should be a technique
that is ingrained into preparation and cooking practice to ensure that your business is
benefiting and there is minimum impact to the environment.
Waste from the kitchen

Food can be wasted in the kitchen through incorrect storage and preparation. However,
there are steps that can be taken to ensure as much of the food stock as possible is being
used and therefore profit is being maximised.
Steps to take include:

▪ Making sure all staff are trained on
techniques to minimise wastage of food
▪ Inspecting all food orders when they

arrive to check quality and freshness
▪ Storing all produce at optimum

conditions and operating a FIFO system
▪ When bringing food out of storage to

use, only take what will actually be
needed for that service/day
▪ Ordering produce according to its

longevity and date of intended use to
minimise risk of spoilage before using
▪ Making sure serving sizes are consistent
▪ Using leftovers from the kitchen in other

dishes, for example, chicken in a curry
▪ Using trays and moulds that will not

leave food offcuts
▪ Tracking and analysing food waste.
Waste from the menu

Although empty plates are ideal, if customers leave some of their food, it can be a valuable
insight into where losses are being made and where waste reduction techniques can be
implemented. Similarly whilst it takes time and effort to create a balanced and interesting
menu if there are dishes that have very little interest then it isn’t financially viable to keep
them on offer and having to ensure all the ingredients are available just in case.
To maximise profitability via menu decisions:

▪ Analyse the food that is left on plates from
consumers
▪ Consider making portions smaller or

offering the same dish in different sizes
including children’s portions
▪ If a dish is not selling as well as

anticipated, create a specials dish that
uses the some of the same ingredients
so that they are not wasted
▪ Consider offering customers the

option to take food home.
4. Prepare appetisers and salads

4.1. Select and use relevant cookery methods for salads and appetisers
4.2. Prepare sauces and dressings according to recipe
4.3. Follow standard recipes and make food quality adjustments within scope of
responsibility
4.1 – Select and use relevant cookery methods for salads and
appetisers

▪ Use cookery methods which involve the application of dry heat
▪ Use cookery methods which involve the use of water and other liquids
▪ Take precautions when using frying foods to avoid wastage and injury
▪ Choose a cookery method in line with recipe requirements
▪ Choose a cookery method based on how it will affect the taste, texture and
colour of food.
The way in which ingredients are cooked will change their texture, taste and appearance so
it is important to know about the cooking methods available and how these impact upon an
overall dish.
Methods of cooking include:

▪ Baking
▪ Boiling
▪ Blanching
▪ Frying
▪ Grilling
▪ Poaching
▪ Roasting
▪ Steaming.
Baking
Baking involves applying dry heat to food for a continued period of time. Often this is done
in an oven and when producing appetisers, the baking process is often carried out on
batters or doughs in order to create bread, pies and pastries. The heat produced for baking
can come from gas, electricity, wood or coal. Most foods can be baked, but some may
require special consideration, e.g. being wrapped in foil to prevent loss of moisture.
During the baking process, there is a range of events that occur simultaneously, affecting
the combined ingredients and resulting in an obvious change to the food when the baking
process is finished.
These processes are:

▪ Fats melt
▪ Gases form and expand
▪ Sugar dissolves
▪ Microorganisms die
▪ Proteins in egg and gluten coagulate
▪ Starches gelatinise
▪ Gases evaporate
▪ Caramelisation and Maillard browning occurs on the crust
▪ Enzymes are inactivated
▪ Nutrient changes occur
▪ Pectin breaks down.
Figoni Paula (2008). How baking works: Exploring the fundamentals of

baking science.
Boiling, blanching and simmering

Boiling is the process of cooking food in water that is heated to over 100°C or another liquid
such as milk or stock. During this process, large bubbles of water vapour are created in the
liquid that move to the surface. These bubbles keep the liquid in motion which stops any
food that is being boiled from sticking to the pan. This cooking method is good for
vegetables as if cooked correctly they will retain their colour, texture and flavour.
Simmering is similar to boiling, but the liquid

is at a temperature just under boiling point
which causes smaller bubbles to rise to the
surface on a less frequent basis. Simmering
is a more complex technique as it requires
careful temperature regulation and close
attention to what is being cooked.
Blanching, which is usually carried out on

fruits or vegetables, is the process of
placing ingredients in boiling water for a
short time before placing them in ice water
or running them under cold water in order
to stop the ingredients from being cooked
any further. As with regular boiling,
blanching can preserve the colour and
texture of produce, so long as the method is
carried out correctly.
Deep and shallow frying

Frying is the method of cooking food in oil or fat. Deep frying entails submerging the food in
oil heated at 180°C until it is cooked. Shallow frying differs as a smaller quantity of oil/ fat is
used and the cooking takes place in a shallow pan or on a flat surface such as a griddle.
When shallow frying foods, they will need to be turned over in the pan as the oil does not
fully cover the item.
Considerations when frying:

▪ Be vigilant about the safety of yourself and others. Frying oil is very hot and
will create bad burns if it comes into contact with skin.
▪ Use lighter varieties of oils for deep frying, for example, sunflower or
vegetable oil
▪ Cook pieces of produce together that are uniform in size to ensure all items
are cooked throughout
▪ Alter cooking times according to the thickness of the ingredients
▪ Check oil has reached the correct temperature before cooking
▪ Do not overfill the frying vessel with food as it will reduce the oil temperature
▪ Always allow fried food to drain onto kitchen paper before serving.
Grilling
Grilling is a dry heat method of cooking. The heat usually, but not always, originates from
above the food being cooked, as is the case in most conventional grills.
When grilling food:

▪ Preheat the grill on a high
heat setting and once hot
reduce down to a medium
temperature
▪ Prior to cooking, brush the

food with oil or butter
▪ Place the food 8-10 inches

below the grill rack
▪ During cooking, baste on

occasion to prevent the
produce from burning.
Poaching
Poaching is the method of gently cooking an item in a simmering liquid. When referring to
appetisers, this cooking method is most commonly used with meats. Poached fish is among
the most common and can be cooked using a range of alcohols, milk and juices.
Roasting
Roasting is a cookery method that uses dry heat to surround the food and cook it evenly.
Roasting requires a heat of at least 150°C which can be generated from an open flame, an
oven or another heat source. Roasting can yield food which is crispy and caramelised on
the outside whilst still being soft in the middle.
Food that is frequently roasted includes:

▪ Meat and poultry
▪ Root vegetables
▪ Bulb vegetables
▪ Citrus fruit
▪ Fish.
Steaming
Steaming is the process of cooking food using the steam from boiling water. Usually, the
food is suspended above the water in a separate container and the water does not come
into contact with the food itself.
The steaming process can take several hours and

requires the water to be topped up frequently to
ensure a constant supply of steam in order to cook the
food thoroughly.
Steamed dishes can include:

▪ Dumplings
▪ Vegetables
▪ Fish and shellfish
▪ Rice
▪ Potatoes
▪ Eggs.
4.2 – Prepare sauces and dressings according to recipe

▪ Create vinaigrette based dressings
▪ Create mayonnaise or milk product based dressings
▪ Create a range of sauces for appetisers that require different thickening

techniques.
A dressing or a sauce can really help complete a dish. Sauces have the capability to add
colour, flavour and moisture as well as additional nutrients. Sauces and dressings are very
versatile and whilst classic recipes will always suit to dishes they are paired with, they can
be easily adapted to work well will modern variations and more exotic flavour
combinations.
Dressings
Salad dressings can add another level to a salad, complementing the flavours in the dish
without overpowering them. Generally speaking, dressings fall into two broad categories
depending on how they are made.
These include:
▪ Vinaigrette
▪ Creamy.
Vinaigrettes are relatively simple dressings composed of 3 parts oil, 1 part vinegar and
seasoning. Due to their simplicity, they can have a range of ingredients added to them to
change their flavour. The oil and vinegar that is used can be infused varieties, for instance.
As well as this, additions can be made to the dressing including garlic, fresh herbs and
citrus fruits.
Creamy dressings usually have mayonnaise as their key ingredients. If mayonnaise isn’t
used, then fermented milk products such as sour cream, yoghurt or crème fraiche will
normally be the substitute.
Common salad dressings include:

▪ Caesar
▪ Balsamic
▪ Ranch
▪ Italian
▪ Blue cheese
▪ Honey Dijon.
Caesar
The classic salad of the same name is a common dish served in restaurants, but without the
dressing, it simply isn’t the same. As the dressing contains raw eggs, it is not recommended
that it is consumed by pregnant women, the elderly or children. A variation can, however,
be made using shop bought mayonnaise in which the eggs have been pasteurised.
A classic Caesar dressing is made using:

▪ Anchovy fillets
▪ Garlic
▪ Egg yolks
▪ Lemon juice
▪ Mustard
▪ Worcestershire
sauce
▪ Olive oil
▪ Parmesan cheese
▪ Salt and pepper.
Balsamic
Balsamic is a common, simple vinaigrette made using the 3:1 ratio of olive oil and balsamic
vinegar with a dash of salt and pepper. Due to the ingredients in this dressing, it needs to be
vigorously shaken prior to serving to ensure the oil and vinegar are combined. The balsamic
dressing will last, unrefrigerated, for at least a fortnight but always needs to be shaken
before being served.
Ranch
A popular dressing in America which has been the number one bestseller since 1992, this
dressing’s flavour has been used to create varieties of crisps, popcorn and even beer!
Its combination of ingredients includes:

▪ Buttermilk
▪ Onion
▪ Garlic
▪ Herbs
▪ Spices
▪ Salt.
Italian
In contrast to its name, Italian dressing was actually created in America and is not actually
used in Italy as a salad dressing. Italian dressing is frequently also used as a marinade for
meat, as a sauce for stir-frys and in sandwiches. Italian dressing is a vinaigrette that has the
addition of herbs and spices.
A common ingredient list includes:

▪ Vinegar
▪ Oil
▪ Water
▪ Lemon juice
▪ Finely chopped bell pepper
▪ Sugar or corn syrup
▪ Oregano
▪ Fennel
▪ Dill
▪ Salt.
Blue cheese
Another popular dressing in America, variations include a vinaigrette –based recipe as well
as a creamy variety. Not only does this dressing work well on top of a salad but it is also
frequently served as a dip to go with appetisers such as chicken wings and various fried
foods.
Common ingredients include:

▪ Blue cheese
▪ Garlic
▪ Salt and pepper
▪ Lemon juice
▪ Mustard/ mustard powder
▪ Balsamic vinegar
▪ Olive oil
▪ Sour cream.
Honey Dijon
This vinaigrette dressing is known for its distinctive tang and creamy texture.
Common ingredients include:

▪ Olive oil
▪ Honey
▪ Lemon juice
▪ Vinegar
▪ Dijon mustard
Sauces
Sauces are not commonly served on their own and just as with dressings, they are added to
dishes to bring the flavours together, add a different texture and ensure that overall, the
dish is not too dry.
Common appetiser sauces include:

▪ Gravy
▪ Béchamel
▪ Velouté
▪ Aioli
▪ Sweet chilli.
Gravy
Gravy is a common sauce that is usually made from meat juice exuded during cooking
which is then thickened with cornflour. There are instant varieties of gravies available in
granules or jellies but these do not tend to have the same texture and depth of flavour that
handmade gravy does.
To make a simple gravy:

▪ Melt butter in a pan over a medium heat, taking care not to burn it
▪ Add flour to the pan and stir continuously for two minutes. The mixture
should turn golden brown
▪ Add meat juices and seasoning to taste
▪ Stir for a further three minutes until a thickened sauce is created.
Béchamel
Béchamel sauce is a classic white sauce made from first making a mixture of butter and
flour which is cooked and then adding milk, herbs and seasoning. This type of sauce is
commonly used in pasta dishes, such as lasagne but can also complement a variety of
vegetables and seafood nicely.
Béchamel sauce can be adapted quite easily through the addition of other ingredients. One
of the most common variations of Béchamel is to add cheese to the mixture.
Velouté
Veloute is a particularly noteworthy sauce as it often the basis for a range of other sauces. It
is made by a light stock being thickened with a roux.
Derivations from veloute include:

▪ Bercy
▪ Normande
▪ Wine.
Aioli
Put simply, aioli is a garlic mayonnaise. It is often served in a separate small pot with an
appetiser or salad so that customers can add it to their dish or dip food in it as they please.
Aioli ingredients include:

▪ Egg yolks
▪ Garlic
▪ Lemon juice
▪ Salt and pepper.Sweet chilli
This sauce is popular is some Asian cuisines and is

frequently served in European Chinese restaurants. In
Australia, a variation named Thai sweet chilli sauce is sold as
a condiment in takeaway restaurants and supermarkets.
Ingredients for sweet chilli sauce include:

▪ Peppers
▪ Chillies
▪ Tomatoes
▪ Garlic
▪ Ginger
▪ Sugar
▪ White wine and balsamic vinegar
4.3 – Follow standard recipes and make food quality adjustments

within scope of responsibility

▪ Choose appropriate components for an antipasto appetiser
▪ Make uniform sized canapes and hors d’oeuvres using a range of ingredients
▪ Prepare, cook and serve hot and cold tapas dishes
▪ Create classic tossed salads and use their experience/ knowledge to create
modern salads
▪ Make adjustments to the taste, texture and temperature of food.
Within your workplace or organisation, you may have a wide range of salads and appetisers
that are on offer or just a select few dishes that you are required to prepare. Either way, it is
important that you follow recipes as outlined by organisational policies and procedures.
This will ensure dishes look consistent, with uniform portion sizes and the same ingredients.
Even if you have made a dish many times, it is always hand to have the standard recipe to
hand so that it can be referred to if needed.
When following a recipe ensure that:

▪ You read it through thoroughly before gathering anything
▪ Check you have all necessary ingredients and equipment
▪ Follow the outline method step by step.
Standard organisational recipes may be for:

▪ Appetisers:
o antipasto
o canapés
o hors d’oeuvres
o tapas
▪ Salads:
o classical
o modern
o cold
o warm
o fruit
Appetisers
Appetisers are small dishes of food that can be served at the start of an overall meal or in
their own right at events such as cocktail parties. Appetisers are meant to provide a small
mouthful of food with the intent of exciting the appetites of diners. As the portion is small, it
needs to be full of flavour so following recipes carefully will ensure that this is the case.
Antipasto
Antipasto literally means ‘before the meal’ and in Italian cuisine is traditionally served as the
first course.
Antipasto appetisers generally consist of:

▪ Marinated vegetables
▪ Olives
▪ Breads
▪ Deli meats such as prosciutto, salami and pepperoni
▪ Seafood
▪ Cheese.
It is best to keep antipasto appetisers relatively simple by choosing just a few key
components in terms of meats and cheeses with the addition of a small selection of fruit
and/or vegetables.
Canapes
French in origin, canapes are small, decorative morsels of food usually consisting of a small
piece of bread, puff pastry or cracker with a savoury topping. The name for these appetisers
is derived from the French word for sofa, likening the savoury topping resting on the bread
to people sitting on a couch.
Frequently, canapes are served alongside cocktails and are therefore required to be salty
or spicy in taste in order to encourage guests to consume more drinks.
Canape recipes include:

▪ Tomato, basil and pesto
▪ Prawn, mango salsa and coriander
▪ Gravlax, fennel and horseradish
▪ Crab and cucumber
▪ Basil and ricotta
▪ Asparagus and salmon
▪ Scallop tarts with carrot and cardamom

puree
▪ Pear, goat’s cheese and walnuts.
Hors d’oeuvres
Often considered a synonym for appetisers, hors d’oeuvres are similar to canapes in as
much as they are designed to be eaten before a meal and are usually no more than a few
mouthfuls. Hors d’oeuvres can be hot or cold and should ideally, be able to be consumed
with minimal use of cutlery. These appetisers can be served to diners at the table prior to
the main meal or before they are seated. Hors d’oeuvres are often rotated around the room
by service staff but can also be served buffet style at a stationary table.
Hors d’oeuvre recipes include:

▪ Tuna Nicoise crostini
▪ Scallops and prosciutto
▪ Bacon-wrapped dates
▪ Mini crab cakes
▪ Bruschetta
▪ Cucumber rounds with salmon and cream cheese
▪ Beef empanadas
▪ Crispy prawns with sweet chilli.
Tapas
Tapas come from Spanish cuisine and there are a wide variety of dishes
that can be served as an appetiser. Unlike other forms of appetiser, many different tapas
dishes can be ordered in order to make one whole main meal. When tapas is served, it is
supposed to encourage conversation amongst diners as they can pick at the offerings
rather than be focused on eating one big plate of food. Tapas dishes can be hot or cold and
can combine a mixture of meats, vegetables and dairy products amongst other ingredients.
Tapas dishes include:

▪ Patatas bravas
▪ Deep fried calamari
▪ Paella
▪ Chicken and avocado tostadas
▪ Chorizo and cheese stuffed peppers
▪ Olives and cheese
▪ Gazpacho
▪ Tortillas.
Salad
Salads are dishes composed of small pieces of various ingredients which can be mixed with
a sauce or dressing. Salads are most often tossed – which means all the ingredients are
mixed together, though arranged salads are also available which are when the ingredients
are arranged separately on the plate. Salads are most commonly served cold but can have
hot components. Many savoury salads have a basis of leafy greens such as lettuce or
spinach but the word salad can also refer to those based on potatoes, pasta, noodles or
beans.
Salads can be served as an appetiser if their portion size is small but can also be served as a
side to the main meal, as the main meal in their own right or as a dessert.
Classic salads
Classic salads are those that are known worldwide, are frequently found on restaurant
menus and have standard ingredients regardless of where they are being served.
Classic salads include:

▪ Greek
▪ Caesar
▪ Nicoise
▪ Waldorf
▪ Russian.
Modern salads
Modern salads can be variations of classic salads or may be salads with more unusual
ingredients and flavour combinations.
Examples include:
▪ Mango, mint and cashew
▪ Superfood salad
▪ Strawberry, spinach and balsamic
▪ Bacon, sweetcorn and feta
▪ Steak and blue cheese.
Cold and warm salads

As mentioned previously, most salads are served cold and sometimes with the addition of a
sauce or dressing. Warm salads can include just one ingredient that is warm or have every
component heated. Whether or not a salad is served warm or cold will depend on the
ingredients, the season and the event it is being served for.
Common basic cold salad ingredients include:

▪ Lettuce
▪ Cucumber
▪ Tomatoes
▪ Onion
▪ Sweetcorn
▪ Bell pepper
▪ Celery
▪ Radish
▪ Carrot.
Warm salad ideas include:

▪ Steak and horseradish
▪ Roasted vegetables
▪ Shrimp and escarole
▪ Potato and spring onion
▪ Goats cheese and aubergine
▪ Sweet potato and pesto
▪ Roasted beetroot and orange.
Fruit salad
Fruit salad has been a classic dessert offered around the world for a long time. There is no
one accepted recipe for a fruit salad and they can be tailored to a particular region or for
the inclusion of seasonal produce. Fruit salads can be served in fruit juice or syrup and they
can also include non-fruit components such as yoghurt or meringue pieces.
Food quality adjustment

Food quality adjustments must involve consideration of factors relating to:
▪ Taste
▪ Temperature
▪ Texture.
You should use your knowledge to sample dishes before they are served to check they
have the right balance of flavours and textures and that they are at the right temperature.
For example, if you created a steak and blue cheese salad that was comprised of lettuce,
cucumber, spinach leaves, Roquefort chunks, sliced rump steak and walnut pieces it should
have elements of crispness and coldness from the green salad ingredients, crunch from the
walnuts, richness and tang from the cheese and a slight sweetness and warmth from the
steak. If the lettuce was limp because it had been left at room temperature, you may make
an adjustment by using a new head of lettuce. If the steak had been charred but then left to
cool, it would be unsightly and possibly have an unappealing texture so you may decide to
cook a new piece of steak for the salad.
Food adjustment is really all about ensuring the dish is of the highest quality, that it is
interesting, flavoursome and appealing to diners. Adjustments should always be made in
line with organisational policy and your own responsibilities. You may need to consider time
constraints, costs and food safety when making adjustments to any dish.
Scope of responsibility
The scope of responsibility is the range of duties you are expected to carry out within your
job role. For example, it wouldn’t be expected that a cash register clerk at a clothes shop
orders in stock for the new season, but it is the job of a goalkeeper to prevent the other
team from scoring. In a catering and hospitality environment, there is a chain of command
and where you lie within this chain will determine your accountability for the presentation
and quality of food.
You should never make adjustments to food if you know it is not your duty to do so; it could
leave you accountable for the loss of produce, loss of profit and unhappy customers. If you
are ever scrutinising a dish but have concerns over the quality, raise these with your
superior. They may agree with you and request adjustments, or they may disagree and
stipulate the dish is to be left unaltered; either way, you should take their decision as final.
The chain of command within a kitchen is as follows:

▪ Kitchen manager
▪ Chef de cuisine
▪ Sous chef
▪ Area chefs
▪ Commis
▪ Apprentice
▪ Expeditor
▪ Serving staff and dishwashers.
In terms of quality and presentation accountability, the following is an example:
Job Role: Accountable for:
Kitchen manager/Chef de Ordering quality produce and equipment. Menu creation,

cuisine managing of entire kitchen procedures, checking dishes
before they are received by diners
Sous chef Overseeing correct preparation, portioning and

presentation. Training other staff members regarding
quality and presentation
Area chefs Ensuring correct preparation and cooking of particular

items e.g. sauces, baked good, chilled desserts
Commis General preparation of garnishes, weighing of ingredients,

etc.
Apprentice Being trained on each station, paying close to quality

procedures during initial preparation
Expeditor Taking orders from servers correctly and allocating to

area chefs with consideration of when it needs to be
served
Serving staff and Taking order from diners correctly ensuring dietary
dishwashers requirements and special requests are noted. Ensuring
dishes are thoroughly clean and dry for use during service
5. Present and store appetisers and salads

5.1. Present dishes on appropriate service-ware
5.2. Add dips, sauces and garnishes according to standard recipes and regional variations
5.3. Visually evaluate dish and adjust presentation
5.4. Store dishes in appropriate environmental conditions
5.5. Clean work area, and dispose of or store surplus and re-usable by-products according
to organisational procedures, environmental considerations, and cost-reduction
initiatives
5.1 – Present dishes on appropriate service-ware

▪ Refer to organisational policy when selecting service ware
▪ Select service-ware with consideration of serving context
▪ Ensure service-ware chosen is for ease of service and consumption.
Serving context
After you’ve prepared your salads and appetisers, it’s time to plate them appropriately. How
are you going to serve your dishes? As with everything else, the way that you present your
salads and appetisers will depend on the context in which you are making your dishes.
What is the event? What are your customer’s requirements? Along with any brief and
customer requirements, you should also take your organisational presentation
requirements into consideration.
What are you making your salads and appetisers for? Are they going to be table service or
self-service? Are you just making one for a customer’s lunch or are you preparing platters
for a function? What type of function are your preparing platters for? Depending on your
answers to these questions, depends on how you will be presenting your prepared food.
The way you present a salad for a lunch order will vary drastically from the way you present
salad for a buffet.
Selecting service-ware
So, what service-ware will you need to use? Service-ware refers to the equipment that you
will use to serve your dishes on and with. Service ware should be appropriate to the
occasion being catered for. If serving in a restaurant, standard crockery and tableware may
be deemed appropriate, for instance. If providing appetisers for a business cocktail party,
then small glasses and bowls that can be carried around the room on trays may be the
sensible choice.
Service-ware examples include:

▪ Plates
▪ Platters / trays
▪ Plastic containers
▪ Wooden boards
▪ Bowls
▪ Small, shaped ceramics
▪ Slates
▪ Shot glasses
▪ Shells
▪ Banana leaves
▪ Mini fry basket
▪ Skewers/sticks
▪ Bento box
▪ Tiered stands.
Remember, your food needs to look appealing. People eat with their eyes, so it’s important
to present salads and appetisers in an attractive way. This being said, you still need to
consider how the service-ware you choose will affect how easy it is to take to tables and for
customers to eat.
5.2 – Add dips, sauces and garnishes according to standard recipes

and regional variations
▪ Pick garnishes with consideration of colour, texture and size
▪ Use a range of methods to add garnishes and dips
▪ Add sauces to dishes in a range of creative ways.
Garnishes, sauces and dips add colour, flavour and texture to a dish. It is a fine art to
balance all of these attributes by finding a food stuff that works well with dish whilst hitting
all of these three specifications.
The sauce or garnish should not detract from the completed dish visually or in flavour. For
instance, a Waldorf salad garnished with thick slices of apple will look unappealing and
disproportionate.
Garnishes
Garnishes are small amount of foods used to embellish other food. Garnishes should always
be edible and should add decoration to a dish without becoming overpowering. A recipe
might identify a garnish to use on a dish, or it may call upon your own knowledge of
flavours, textures and colour to find an appropriate garnish.
Within a recipe, methods of garnishing may include:

▪ Drizzling
▪ Dolloping
▪ Sprinkling
▪ Schmearing.
Types of garnish may include:

▪ Lemon
▪ Sprig of fresh herbs
▪ Chives
▪ Basil leaf
▪ Edible flowers
▪ Cucumber/ apple slices
▪ Capers
▪ Caviar
▪ Sesame seeds.
Dips
Commonly, dips are served in a separate vessel to the rest of the dish. This may still be on
the main service ware or completely separate. For example, sweet chilli sauce may be
served in a small bowl put on the plate alongside spring rolls, whereas ketchup may be
brought to the table separately on request.
Sauces
Sauces add variation in texture, colour and taste to a dish. Although they can be simply
poured on the top of a dish or served in a boat or pot alongside, if used creatively they can
make a dish look very artistic.
Ways to plate sauces include:
▪ Lines – these can be parallel, intersecting or

otherwise and can help to draw the diner’s
eye to a certain point of the dish
▪ Foams – these can be made using a hand

blender and create an interesting textural
addition
▪ Drops – These can be placed around the

outside of a dish uniformly or in a
completely random manner and in varying
sizes
▪ Pools – the sauce can be poured onto the

plate before the other components are
added
▪ Pulls – a small amount of sauce is poured

onto the plate and then a spoon is dragged
through it
▪ Brushes – sauces can be ‘painted’ onto the dish using a brush.
5.3 – Visually evaluate dish and adjust presentation

▪ Carry out the five elements of plating food
▪ Wipe drips and spills from service-ware
▪ Evaluate the balance, colour and contrast of a plate
▪ Adjust presentation of a dish accordingly.
When you have spent a lot of time planning, preparing and plating dishes, you want to
make sure that their presentation is good so that they can be truly appreciated and look
inviting. Before any dishes leave the kitchen, you should check that you are happy with how
they are presented and adjust the presentation if you are not.
Adjusting presentation
The best approach to adjusting presentation is to place components on various plates and
in different compositions to perfect the dish before it goes ‘live’ – that is before it becomes
available for customers to order.
In reality, when a kitchen is busy and there are time restraints, it is inevitable that sometimes
dishes won’t be plated as perfectly as they were during the planning stage but this is why it
is important to inspect and assess each plate before it leaves the kitchen.
If the dish is missing a component it is a simple fix; add it to the plate. If the plating is not up
to par or the portion size is wrong then it will need to be re-plated, on clean crockery. When
adjusting presentation, you must consider how easy it is going to be to take to the customer
and also how the customer is going to be able to eat it. For example, salad being served on
a wooden board isn’t really sensible; it may just fall off.
Adjusting presentation must involve consideration of:

▪ Accompaniments and garnishes that maximise visual appeal:
o balance
o colour
o contrast
▪ Plating food for practicality of:
o customer consumption
o service
▪ Wiping drips and spills.
Being able to plan, practise and revise the plating of a dish is a valuable process and should
be undertaken for every dish being served.
Plating food
There are five elements to the basic plating of food:
▪ Plan – have an initial idea or sketch from which to work from. Take inspiration
from a range of sources
▪ Simplicity – ensure there is one main focus of the plate that resonates with
diners and refrain from cluttering the plate
▪ Balance – create a balance of colour, texture and shape but ensure

functionality of eating and the flavour of the food are the most important
aspects
▪ Portions – Ensure the amount of food being served is appropriate to the

nature of the event and the size of the plate
▪ Highlight – make sure the main ingredient is the star of the plate but don’t
underestimate the importance of the support i.e. the garnishes and
accompaniments.
Evaluating presentation
When evaluating the presentation of the dish, refer back to the five elements to see if it
meets the specifications of each.
Ask yourself questions such as:

▪ Does each dish look like the original plan?
▪ Are all the dishes uniform?
▪ Is each person being served the same portion?
▪ Is there a balance of colours, flavours and

textures?
▪ Does the plate look simple enough?
▪ Is there still a main attraction of the dish?
▪ Would I be happy if I were served this?
If your answer to any of the above questions is ‘no’, then the dish needs to be adjusted
accordingly. Do not be prepared to have a dish sent out that you are not happy with – after
all, the customer will be judging the kitchen staff and the company based on their
enjoyment of the food.
5.4 – Store dishes in appropriate environmental conditions

▪ Ensure an environment in not too humid to prevent spoilage
▪ Store dishes in an appropriate environment to reduce photodegradation
▪ Keep cold salads and appetisers under 40 degrees Fahrenheit and hot
dishes over 140 degrees Fahrenheit
▪ Take steps to create optimum ventilation conditions
▪ Select and use appropriate packaging and containers.
The correct storing of dishes not only ensures the safety of the food but it also optimises
the shelf life of the produce whilst retaining its quality and freshness. The storing of dishes
should always be done in line with organisational expectations and by adhering to food
safety standards. Environmental conditions can drastically affect food if not stored correctly
so you must consider these factors carefully.
Environmental conditions must ensure appropriate:

▪ Atmosphere
▪ Humidity
▪ Light
▪ Packaging
▪ Temperature
▪ Use of containers
▪ Ventilation.
Atmosphere and humidity

Moisture is naturally occurring in the air and this moisture can affect the quality of a dish if
they are not stored correctly. Well-known examples include lettuce that has gone slimy
when it has been exposed to too much moisture or bacon that has become dry and
shrivelled at the edges when left in the open with no covering. The best way to combat the
general atmosphere and humidity from affecting your dishes is to package and store them
properly.
Light
Exposure to light can affect how quickly food deteriorates. Both natural and artificial light
can accelerate food spoiling and this process is known as photo-degradation. Photo-
degradation takes place when light is absorbed by the produce and causes a chemical
reaction. For solid produce, only the outer layer will be affected by light and the rays
cannot penetrate beyond the surface of the food. Light can penetrate liquids more easily
which is why a bottle of coloured pop, for example, if left on a windowsill for an extended
period of time will gradually become clear.
Photo-degradation can affect:

▪ Proteins
▪ Fats
▪ Vitamins
▪ Colours.
The rate of photo-degradation depends on:

▪ The strength of light
▪ The type of light
▪ Duration of exposure
▪ Distance between the

light and produce
▪ Ambient temperature
▪ Oxygen content of
food.
To minimise the effect light has on prepared dishes, sauces and garnishes created, store
them in a dark, cool and dry place. For many dishes, this may be a refrigerator where the
interior light switches off upon the door being closed. As well as this, using opaque
containers to store food will help prevent the effects of light on the quality and shelf life of
food.
Temperature
The temperature of the environment which dishes are stored in will have a massive impact
upon how quickly they will perish and become unsafe to eat. Cold dishes that contain meat,
cheeses or wet ingredients (such as egg mayonnaise) are classed as high risk foods. This is
because if not stored at the right temperature, the bacteria which cause food poisoning will
thrive on these ingredients. For this reason, these dishes should be stored in a cool
environment which is below 40 degrees Fahrenheit (or 5 degrees Celsius) such as a fridge.
Some appetisers may be able to be successfully frozen for use in the future and these must
be packaged properly and their date of freezing clearly identifiable on the container.
Warm dishes will require completely different storage temperatures to maintain the quality
and freshness. If they contain meats, dairy products, or cooked vegetables, then they will
need to be kept at a temperature above 140 degrees Fahrenheit (60 degrees Celsius) to
ensure they do not spoil or become a breeding ground for bacteria. This temperature may
be achieved through use of a heated storage/display cabinet or a hot cupboard facility.
These dishes may be able to be cooled to room temperature, refrigerated and then
reheated but if this is done, it should be in line with organisational policy and very close
attention should be paid to timings and temperatures to maintain the safety of the food.
Ventilation
Ventilation refers to the circulation of air in the environment and this needs to be optimised
to ensure dishes remain fresh and safe to eat. If there is too much air flow, then food may
become stale and inedible. If air flow is too restricted, however, then moisture will collect
within packaging and could make food soggy and begin to deteriorate quickly.
Packaging and use of containers

The way in which a dish is packaged or stored will depend on what it is it is as well as the
use of sauces, etc. As well as this, its intended date of use and where it is to be stored will
change the type of packaging required.
For the vast majority of dishes the following packaging will be used:
▪ Cling film
▪ Parchment/ greaseproof paper
▪ Airtight, sealable plastic bags/tubs
▪ Boxes/Sleeves.
The proper packaging of dishes is important as

incorrect storage could result in the foods taking on
odours and flavours from other produce as well as being
adversely affected by environmental conditions. This, in
turn, will mean the foods are not fit for sale and/or
consumption and thus money and time will have been
wasted.
5.5 – Clean work area, and dispose of or store surplus and re-usable
by-products according to organisational procedures, environmental
considerations, and cost-reduction initiatives

▪ Adhere to food safety standards for the storing of surplus, cleaning and
waste disposal
▪ Undertake a two-part cleaning and sanitation process
▪ Reuse produce in order to maximise profits and minimise waste.
Keeping work areas sanitary through thorough cleaning and proper waste disposal
drastically reduces the risk of the spread of harmful bacteria and pathogens, thus
maintaining the integrity of any dishes made. All cleaning and waste disposal should be
done in line with Food Safety Standards (http://www.foodstandards.gov.au ) and the
requirements outlined by your workplace.
Cleaning the work area

Effective cleaning of the work area should be
completed in two distinct stages. The first stage
should be to use an adequate, safe cleaner to
remove any visible dirt, grease and grime from
surfaces. Although surfaces that come into direct
contact with food during preparation and service
are the priority, all work surfaces (including floors
and walls) should be submitted to cleaning in
order to maintain hygiene standards. Effective
cleaning will combine detergent, water and
vigorous scrubbing using suitable equipment to
remove surface filth and smells.
The second stage of the process is to then

sanitise, using disinfectant on the same surfaces
in order to kill bacteria and prevent it from
spreading. The first stage must come before disinfectant as the second stage of cleaning
will be redundant otherwise.
When using disinfectants and other chemicals in the sanitisation process, it is important to
use them correctly to ensure they are working effectively and will not harm or contaminate
any food.
Points to remember:
▪ Some sanitising chemicals are toxic and so must be rinsed from the surfaces
they are used on. Toxic sanitisers include:
o QACs (quaternary ammonium compounds)
o chlorine release agents (hypochlorites)
o iodophors (iodine-based compounds)
▪ Other sanitisers are safe for food and humans to come in to contact to and so
do not require rinsing. Chlorine dioxide, for example.
▪ The dilution of a sanitiser is central to its effectiveness. If it is diluted too

much it will not kill microorganisms but if made too strong, company money
is wasted
▪ Sanitisers will not be effective if washed from surfaces straight after their
application; they require time to work properly
▪ Sanitisers can be made into correctly diluted solutions and stored in spray
bottles so long as they are labelled properly.
(Modified from Cleaning and sanitising food premises and food

equipment)
Disposing of waste
If waste food is not disposed of properly, not only can bacteria
spread but the waste can also be a slip and trip hazard as well as
encourage vermin and other pests into the food preparation area.
Supplementary to this, former foodstuffs that are not disposed of in
the correct way (such as to landfill or to be turned in to animal
feed) can pose a risk to animal and human health.
Within the work area, there should be adequate rubbish disposal

receptacles i.e. bins, that have lids within the work area and the
premises should also have larger outside bins which are emptied into
each day.
Food waste should not be taken through the restaurant or eating area to be disposed of but
via a ‘back of house’ door that does not connect to any area accessible to patrons.
Organic waste (that from fruit and vegetables primarily) can be used to create compost to
grow new produce in. This may be a cycle your business chooses to take part in on a small
scale just by growing some of your own fruits and vegetables, or by having organic waste
collected for use on farms and larger nurseries/allotments.
Any items that are recyclable such as food containers and packaging should be separated
from perishable waste so that they can be collected and taken to a recycling facility where
their materials can be salvaged.
Reusing produce
Where possible, offcuts and scraps of food should be used within the company to
maximise profit and minimise waste. Reusing produce also reduces the environmental
impact your company has, as if less waste is going to landfill, fewer greenhouse gases are
being created and emitted in to the Earth’s atmosphere.
Within salad and appetiser service, not only may you find yourself with small quantities of
meat, cheeses and seafood left but you may have peelings and offcuts from fruits and
vegetables as well. These should be used as soon as possible after being prepared but can
be placed in the refrigerator for a short time period.
For instance, remnants of cheese, meat and seafood can go in to dishes such as:
▪ Omelettes
▪ Soufflés
▪ Pizzas
▪ Pastas
▪ Nachos
▪ Jacket potatoes
Fruit and vegetable leftovers can be used in:

▪ Pies
▪ Stocks
▪ Soups
▪ Casseroles
▪ Crumbles
▪ Trifles
▪ Terrines.
SECTION 2
Prepare vegetable, fruit,

eggs, and farinaceous dishes
6. Select ingredients for vegetable, fruit, egg and

farinaceous dishes
6.1. Confirm food production requirements from food preparation list and standard
recipes
6.2. Calculate ingredient amounts according to requirements
6.3. Identify and select ingredients from stores according to recipe, quality, freshness
and stock rotation requirements
6.4. Check perishable supplies for spoilage or contamination prior to preparation
6.1 – Confirm food production requirements from food preparation

list and standard recipes
By the end of this chapter, the learner must be able to:
▪ Confirm deadlines
▪ Decide on portion sizes, based on the recipe and the number of people
▪ Determine special customer requests and dietary requirements.
Food production requirements

You will need to understand exact food production requirements before preparing dishes,
depending on the recipes you are working with, who you are preparing food for, how many
you are preparing food for, and depending on any other requests placed with orders.
Deadlines
It is important to find out when dishes need to be ready for, so that you know when to start
preparing fruit, vegetable, and farinaceous ingredients. Customers and guests will expect a
timely service, so your time management skills will be required regularly.
For example, if you are preparing food for a wedding reception, you will need to find out
time when guests arrive. If they arrive at 3, for example, you may need to start preparation
in the morning, depending on how many guests are expected and how much food is
required.
Portion sizes
You will need to know how big portion sizes should be for the recipe you are preparing. This
will affect how many ingredients you need and how long you require to prepare and cook
them.
Portion sizes will be dependent on:

▪ The type of foods you are working with
▪ The occasion or situation
▪ Your organisation and its standard portion sizes
▪ The customers’ orders.
The number of people you are cooking for

You will need to determine how many people you are cooking for, as this will also affect the
quantities of ingredients required and the time needed for preparation and cooking. For
example, a wedding will usually require huge quantities of ingredients, while a small
business meeting may only require ingredients for five or six meals.
Customer requests
Another point that will affect food production requirements is customer requests and
needs. You will regularly receive individual customer requests, which may be based on
individual preferences, or specialised dietary requirement, such as allergies.
For example, you may have to offer an option which is gluten free for any coeliac
customers/guests.
Studying recipes to understand requirements

The first step you should take when trying to understand food production requirements is
to study recipes or food preparation lists. Recipes will often state the exact ingredients
needed, the time needed to prepare and cook, and a host of other useful information.
Recipes will tell you:

▪ What ingredients you need
▪ The quantities of ingredients you need
▪ How to prepare ingredients
▪ About equipment needed
▪ About techniques required
▪ How to mix ingredients
▪ How long cooking will take.
6.2 – Calculate ingredient amounts according to requirements

▪ Read recipes to establish what ingredients quantities are required for a
standard portion
▪ Decide on portion sizes that fit the type of restaurant and the type of
occasion
▪ Calculate the quantities of ingredients required, based on the number of

people that are attending.
Calculating ingredients
If you are to accurately calculate the amounts of ingredients that you require, you will need
to take a number of things into account.
Recipe requirements
Recipes will usually state the quantities of ingredients required for one to four
people – any more and you will need to make some calculations. Read recipe
instructions carefully to make sure you obtain the right ingredients and the right
amounts for the number of customers or guests expected.
For example, a recipe may state that you need 800 grammes of broccoli for a
meal aimed at two adults. You will then need to half the quantities of
ingredients stated to find out how much is needed for one person, and then
multiply this figure by the number of customers/guests expected.
Portion sizes
One variable which can significantly affect the quantity of ingredients you need is portion
size. Portion sizes will be determined by the type of restaurant, café, or event you are
cooking for, as well as customer preferences and orders.
For example, if you are cooking aeroplane meals, you will know exactly how big portion
sizes need to be; on the other hand, if you are cooking at a café or fast food restaurant, then
you may need to alter portion sizes depending on customer orders. In the latter case, you
would need to make sure you order enough ingredients to cover the largest portion sizes
available.
Numbers of people expected

The number of people that you are planning to cook for will greatly affect the amount of
ingredients you need. For example, you may be planning to cook for a small party of six, or
for a wedding where a few hundred guests are expected.
Calculating the amount of ingredients needed can be done easily by dividing recipe
ingredients to find out the quantities of ingredients required for one person/portion, and
then multiplying those quantities by the number of guests expected. You should use a
calculator to ensure accuracy.
Allowing room for error

It is vital that you order at least 10% more ingredients than you think you need for the
number of guests expected. This should be enough to cover accidents, errors, or changes
of plan, but be sure to check with your supervisor about exact quantity requirements.
Ordering slightly more ingredients than required will:

▪ Allow for mistakes in the preparation and cooking phases
▪ Allow for changes to plans
▪ Allow for dropped or spoiled food in the serving phase
▪ Allow for food which is rejected and sent back by

customers
▪ Allow for second helpings, if customers/guests want more.
6.3 – Identify and select ingredients from stores according to recipe,

quality, freshness and stock rotation requirements
▪ Identify and select all ingredients listed in the recipe being used
▪ Identify and select good quality brands and produce to ensure that the final
taste is optimised
▪ Identify and select ingredients and produce which is fresh.
Identifying and selecting ingredients from recipes

Recipes will often specify the exact types and brands of ingredients and produce that you
need, and you should look to follow this advice as closely as possible to ensure the desired
outcome.
When looking for ingredients and produce, make sure it is stored where it should be,
whether that be on a shelf, in a freezer or fridge, or in a storage room. All ingredients must
have been stored at the correct temperatures, and be in date, in order to meet minimum
food safety standards.
Identifying and selecting good quality ingredients

It is imperative that you only select good quality produce and ingredients to ensure the final
taste, as well as customer safety.
You should make sure that all fruit and vegetables are a good size, and that they are not
damaged in any way. If you identify any signs of low quality or damage listed below, you
should look elsewhere for more appropriate ingredients.
Make sure you check for:

▪ Marks and bruises
▪ Discolouration
▪ Broken packaging
▪ Missing items
▪ Mould and growths.
Identifying and selecting fresh ingredients

It is important that you only select fresh ingredients to guarantee the best taste possible.
Food date labels

You will need to check all food date labels to understand when a product is fresh and when
it is not.
Food Standards Australia states that it is the responsibility of the supplier to place a date
label on their products, for health and safety reasons. You will need to know where this
information is shown on ingredients, and what it means.
Food date labels include:

▪ Best before dates
o food will still be good to eat after this date
▪ Display until labels
o food must be sold by a certain date
▪ Use by date
o for safety reasons, food must be used by this date
o it may be unsafe if used after this date.
Stock rotation
If you are selecting produce and ingredients from your organisation’s stores and supplies,
you will need to be aware of stock rotation procedures.
Older items should appear at the front of storage areas – such as fridges and shelves –
while newer items should be put to the back. This is to ensure that all items get used by
their use-by date. However, this means you should be especially careful when selecting
ingredients from the front of storage areas, as there is an increased chance that these
ingredients may not be fresh enough to use.
Methods of storage
Think about how produce and ingredients have been stored, as this will affect their
freshness. If items have been frozen, then they should be safe to eat but they may no
longer qualify as ‘fresh’. If they have been refrigerated or stored on shelves for a short
period of time, then they are likely to be fresh.
You should also consider whether produce has been transported. If it has, then you should
find out how long it was in transportation and under what conditions it was stored.
If items have been pre-prepared and are left over from a previous service, then you will
need to establish whether they have been stored correctly, in order to decide whether they
are fresh enough to use again.
6.4 – Check perishable supplies for spoilage or contamination prior to

preparation
▪ Identify supplies that are perishable
▪ Correctly identify spoiled and contaminated supplies
▪ Take the correct action when spoiled or contaminated items are identified.
Perishable supplies
You will need to be able to identify all produce and ingredients that are perishable, so you
know how to make the necessary checks for freshness before selection.
In general, all fruit and vegetable products perish relatively quickly, while farinaceous
ingredients – although also classed as perishable – will generally last much longer. Be
aware that items will perish much more quickly if they are not stored correctly at the
appropriate temperatures.
Below are some common examples of perishable supplies, but you may find that the
majority of foods you use are perishable.
Common perishable supplies may include:

▪ Berries
▪ Leafy vegetables
▪ Bananas
▪ Oranges
▪ Apples
▪ Broccoli and cauliflower
▪ Lettuce
▪ Avocado
▪ Cucumber.
Signs of spoilage and contamination

It is important that you can establish when ingredients and produce are not appropriate for
selection, and when they need to be disposed of.
Spoilage may present itself in a number of different ways, depending on the type of
product or ingredient. For example, fruits such as bananas, berries, and apples, will usually
bruise and show discolouration when damaged or below the freshness standards required.
Signs of spoilage include:

▪ Marks and bruises on fruit
▪ Discolouration on vegetables
▪ Broken packaging
▪ Missing items
▪ Mould and growths.
7. Select, prepare and use equipment

7.1. Select type and size of equipment suitable to requirements
7.2. Safely assemble and ensure cleanliness of equipment before use
7.3. Use equipment safely and hygienically according to manufacturer instructions
7.1 – Select type and size of equipment suitable to requirements

▪ Select the necessary equipment for the job
▪ Choose the right sized equipment, based on the number of people they are
cooking for.
Select the necessary equipment

You will need specific equipment to prepare and cook ingredients quickly, safely, and to
the required standard. Many recipes will establish what equipment is required and,
depending on the organisation you work for, you may have most of that equipment readily
available to you.
Try to think about what you are cooking – including all the ingredients involved – and the
different stages involved in cooking it. Consider what types of equipment you will need at
each of these stages.
Preparatory equipment
The following equipment can be used to prepare ingredients and produce before the
cooking stage. For example, you will need to have the equipment to cut, mince, and
process foods for certain recipes.
Equipment may include:

▪ Blenders
▪ Pasta makers
▪ Food processors
▪ Knives and knife sharpeners
▪ Scales
▪ Measuring beakers and spoons
▪ Thermometers
▪ Utensils.
Cooking equipment
The following equipment may be required to cook the intended recipe. Be aware that
recipes may require you to cook using specific types of equipment, and this guidance
should always be followed to achieve the best outcome. For example, you may need to use
an induction frying pan on an induction cooking range, if your organisation uses this
equipment.
Cooking equipment may include:

▪ Barbeques
▪ Microwaves
▪ Ovens
▪ Pans
▪ Steamers
▪ Fryers
▪ Cooking ranges – electric, gas, and

induction
▪ Grills and griddles.
Selecting the right sized equipment

You will need to consider what size equipment you require for preparation and cooking,
and this will depend largely on how many people you are cooking for, as well as average
portion sizes.
You will need to make sure processors, cookers, pans, grills, griddles, and ovens are all big
enough to allow you to get food done on time and to a consistently high standard. As ever,
plan ahead so that you know you have the appropriately sized equipment for the job.
7.2 – Safely assemble and ensure cleanliness of equipment before

use
▪ Assemble all preparatory equipment in a safe manner
▪ Assemble all cooking equipment in a safe manner
▪ Check equipment to make sure it is clean enough to use.
Safely assemble preparatory equipment

Safety should be your number one priority when preparing equipment, and this means
looking out for your personal safety, the safety of colleagues, and the safety of customers.
Remember: a sharp knife is a safe knife. If a knife is sharp, you know it will consistently cut
through ingredients without you having to force it. You can sharpen a knife safely by using a
knife sharpener.
Make sure you read manufacturer instructions or receive training before attempting to
assemble electrical equipment, such as blenders and food processors. Trying to assemble
these items without guidance can increase the risk of injury and breakages of equipment.
You will need to make sure that:

▪ Knives are sharpened
▪ You consult manuals before assembling equipment
▪ Surfaces and floors are dry
▪ There are no electrical faults with plug sockets, and

that there are no exposed wires.
Safely assemble cooking equipment

You will also need to make sure that all cooking equipment is assembled safely and is
ready for safe usage across an entire shift. This is especially important because of the fire
risks that come from dirty, faulty, and improperly assembled cooking equipment.
You will need to make sure that:

▪ Fire hazards are removed
▪ Equipment is cleaned and kept clean
▪ Electrical faults are identified and removed
▪ Equipment works properly and that it reaches the required temperatures.
Cleanliness of equipment
It is vital that all equipment is clean, in order to ensure safety standards are met, and so that
all meals taste as they should. You will need to be aware of grease and food on pans and
inside equipment. You will also need to take equipment apart to clean it properly.
Unclean equipment is a serious issue and can cause fire hazards and lead to contaminated
food which is unsafe to eat. You will need to adhere to cleanliness standards laid out in the
Food Standards Code and Food Regulations 2010.
You will need to:

▪ Use washing up liquid to clean knives and other preparatory equipment
▪ Disassemble equipment to clean the component parts
▪ Use cleaning sprays on hobs, pans,

grills, microwaves and other cooking
equipment
▪ Use wipes and cloths on equipment
▪ Use hot water to clean equipment
▪ Organise usage of equipment to

avoid cross contamination
▪ Clean and dry equipment before and

after use.
7.3 – Use equipment safely and hygienically according to

manufacturer instructions
▪ Operate preparatory equipment safely, according to manufacturer
instructions
▪ Use cooking equipment safely, according to manufacturer instructions
▪ Maintain standards of hygiene when using equipment.
Using equipment safely

It is important to pay attention to the way you use equipment, to ensure you use it in a safe
manner, according to manufacturer instructions.
Following instructions and training from senior staff

You should receive training from senior staff on how to use equipment safely. Make sure
you listen and follow their advice as closely as possible, as well as observing how they use
equipment.
You may need to:

▪ Watch demonstrations
▪ Listen to advice, tips and instructions
▪ Observe senior staff when using equipment

themselves.
Following manufacturer instructions

You will need to follow manufacturer instructions to learn how to operate specific
equipment. Each piece of equipment will have a manual or instructional leaflet, which
should tell you how to turn equipment on and off, adapt temperatures and cooking modes,
and how to safely assemble and disassemble equipment for cleaning and maintenance.
Key safety issues include:

▪ How to handle, sharpen, and carry knives and blades
▪ Electrical safety when equipment is running
o for example, keeping hands away from moving parts, avoid getting
wet, and switch off before cleaning
▪ Monitoring any equipment in use
o leaving equipment unattended can lead to safety issues
▪ Not using damaged equipment
o it may be tempting to use damaged equipment if it still works, but this

can pose many risks and dangers
▪ Placement of power cords on wet and hot surfaces, and over walkways
o you run the risk of electrocution when power cords are not positioned
properly
▪ Keeping electrical equipment away from water
▪ Making sure flammable equipment is kept away from heat sources
▪ Wearing personal protective gear
o this may include gloves, eye protection, or simply wearing long

sleeves.
Using equipment hygienically

You must always strive to meet hygiene standards when using equipment, in order to
ensure that food is safe to eat. Be aware that your own hygiene plays a significant part in
meeting safety standards, and you should always make sure your hands are washed, you
are wearing a clean apron, and that long hair is covered by a hair net.
You should always:

▪ Wash hands
▪ Wear the appropriate clothing and gear
o gloves
o hairnets
o aprons
▪ Wash equipment before and after use
▪ Use appropriate cleaning products on equipment.
8. Portion and prepare ingredients

8.1. Sort and assemble ingredients according to food production sequencing
8.2. Weigh and measure ingredients and create portions according to recipe
8.3. Clean and cut ingredients as required using basic culinary cuts according to culinary
standards
8.4. Prepare eggs for different culinary uses
8.5. Prepare fresh farinaceous ingredients
8.6. Minimise waste to maximise profitability of food items prepared
8.1 – Sort and assemble ingredients according to food production

sequencing
▪ Develop a logical sequence for preparing and cooking food
▪ Assemble all ingredients required for the recipe
▪ Organise ingredients based on when they will be required in the food

production sequence.
Food production sequencing

It is important that you can develop a logical food production sequence that you can follow
when it comes to the preparatory and cooking phases. A good sequence will lay out
exactly what tasks need completing, in the order that they need completing.
A good food sequence will:

▪ List all tasks in the order that they need to be done
▪ List all ingredients required in each stage
▪ List all equipment needed in each stage
▪ Set an estimated time for each stage
o think about how long ingredients will take to

cook.
Organising ingredients
By studying the food production sequence, it should be clear when you will need
ingredients. You should look to prepare all ingredients that are part of the recipe – by
chopping, cutting, slicing, dicing, etc – before laying them out on worktops so that they are
easy to reach when they are needed.
You will need to:

➢ Prepare all ingredients you need in the recipe and set them out logically on
worktops
➢ Have all the equipment out and ready that you will need for the recipe
➢ Use the mise en place technique by measuring and setting all the
ingredients out before you start cooking and placing them in ramekins
➢ Organise when you will cook each ingredient
o for example, if something takes longer to cook you will need to make
this a priority and cook it first, so you don’t have to wait for it at the end.
8.2 – Weigh and measure ingredients and create portions according

to recipe
▪ Use weighing scales to measure ingredients, according to the recipe
▪ Use measuring cups, spoons, jugs, and beakers to measure ingredients,

according to the recipe
▪ Create appropriate sized portions.
Weighing and measuring ingredients

It is important to weigh and measure ingredients, using recipes as a guide for the quantities
of ingredients in each portion. When measuring ingredients, it is important that you consider
how many people you will be serving, so that you can adjust quantities appropriately.
In order to measure ingredients, you may need to use:

▪ Measuring spoons
▪ Beakers
▪ Measuring jugs/cups
▪ Electronic or manual weighing scales.
Tips for weighing and measuring

There are certain steps you can take to make sure you measure and weigh as accurately as
possible, and some of these are outlined below.
Remember:
➢ When using measuring jugs/cups, always place them on a flat, level surface
to ensure you get an accurate measurement
➢ Bend down and look at the measurements at eye level, rather than guessing
what the measurement is
➢ A ‘pinch’ means an amount that fits exactly between your thumb and
forefinger
➢ Level any ingredients on a measuring spoon using the straight edge of a

knife or a spatula, in order to make sure you don’t add more than is required
➢ When measuring butter, the wrapper will usually have markings on with the
measurement, so you can use a knife to easily cut off the amount you need
➢ Don’t rush – measuring ingredients correctly is crucial to get the best results
when cooking, so it’s important that you take your time to get it right.
Creating appropriately sized portions

As was mentioned earlier in the Learner Guide, you will need to make sure portion sizes are
appropriate for the event, restaurant, café, or function you are cooking for, as well as
customer preferences for the size of meals.
It is likely that you will cook recipes in large quantities if

cooking for a lot of people, so you will need to make sure you
cut appropriately sized portions. Knowing exactly how to
divide portions will come with experience, but until you get
that experience you should ask a senior colleague, or weigh
portions to make sure each one is exactly the right size.
8.3 – Clean and cut ingredients as required using basic culinary cuts
according to culinary standards
▪ Clean all vegetables, fruits, and farinaceous ingredients thoroughly
▪ Accurately and safely use a variety of basic culinary cuts
▪ Adhere to culinary standards when making cuts.
Basic culinary cuts

It is important that you know how to make basic culinary cuts to prepare fruit, veg, and
farinaceous ingredients quickly, safely, and to a high enough quality to meet accepted
culinary standards.
Having the knowledge and ability to use basic culinary cuts will help:
▪ With the presentation of food
▪ With the speed and accuracy of preparation
▪ In meeting culinary standards
▪ To keep you safe.
Types of cuts
Brunoise
This French term means cutting a vegetable into small and precise 3mm cubes to use in
sauces and soups. Carrots, onions, leek and celery are used as part of a brunoise. To make
this, you should shape ingredients into a rectangle or square, cut into 2” long pieces, and
then cut into 4mm thick slices.
Source: http://www.cooksinfo.com/brunoise. Accessed on 21/08/2016
Chiffonnade
This means slicing food into fine shreds, and it is normally used for lettuce, kale, and herbs,
in order to garnish dishes. Stack the salad on top of each other, roll it up, and cut at 3mm
increments.
Source: http://www.reluctantgourmet.com/knife-cuts/. Accessed on 21/08/2016
Concasse
This means to crush or grind, and it is usually referred to as Tomato Concasse, which is a
tomato that has been peeled, seeded and chopped to remove the skin and inedible parts,
before adding to a sauce or salad.
Source: http://www.cheftalk.com/a/tomato-concasse-how-to-peel-and-seed-a-tomato.
Accessed on 21/08/2016
Jardinière
This means cutting a vegetable, such as carrots, into thick baton shapes. To make this, cut
the vegetable into a rectangle or square shape, then cut into 4” long pieces, before slicing
these into batons of 2”-5”.
Source: http://www.cooksinfo.com/jardiniere. Accessed on 21/08/2016
Julienne
This means cutting ingredients into a matchstick shape with the measurements 3mm x
3mm x 3-5cm. To make this, cut food into 2” rectangles and then stack them together and
vertically cut them 1/8” apart. This is used in coleslaw recipes to get the thin strips of
vegetables.
Source: http://www.reluctantgourmet.com/knife-cuts/. Accessed on 21/08/2016
Macédoine
This means a fine mixture of vegetables and fruit sliced and served raw or cooked, in cubes
of 4mm x 4mm x 4mm. To make this, shape food into a rectangle or square, cut into long
pieces first, then keep stacking and slicing them until you’re left with small cubes.
Source: http://www.cooksinfo.com/macedoine. Accessed on 21/08/2016
Mirepoix
This is a mixture of finely chopped carrots, celery and onions that are used in sauces,
stocks, and soups, in order to enhance the flavour. This mixture should consist of 25% each
of carrots and celery, and 50% onions.
Source: http://culinaryarts.about.com/od/seasoningflavoring/p/mirepoix.htm. Accessed

on 21/08/2016
Paysanne
This means cutting vegetables into a country style, which is a rougher cut than other
precision cuts. To make this, cut vegetables thinly according to their natural shape.
Source: http://www.cooksinfo.com/paysanne. Accessed on 21/08/2016
Cleaning ingredients
It is important to wash all fruit and vegetables before preparation, as well as farinaceous
ingredients if the recipe requires it.
Washing ingredients should be done to remove any harmful chemicals or bacteria, which
can sometimes survive cleaning processes carried out by growers and suppliers.
Washing farinaceous ingredients can get rid of starches, which can affect taste, so it is
important that you consult the recipe to see if this is required.
To clean ingredients, you should:

▪ Run them under cold water, using a strainer
▪ Gently run/brush your thumb across their surface
▪ Cut any damaged or bruised areas off fruit and veg
▪ Leave to dry.
8.4 – Prepare eggs for different culinary uses

▪ Check eggs for freshness
▪ Crack eggs accurately
▪ Separate whites from yolks.
Preparing eggs
The first step you should take is to make sure that the eggs you are using are fresh. You can
do this by checking the use-by date, and also by placing eggs in water. If they float, this
generally means that eggs are not fresh enough to use; if they stand upright on the bottom
then they are generally fresh and okay to use.
Eggs should be refrigerated at 5 degrees Celsius or below and must be kept in the
refrigerator until the time of use, or just before. They should not be out of the fridge for
longer than a day before use.
Purpose of eggs
Eggs may need to be prepared in a specific way, depending on the recipe and the meal you
are cooking.
You will need to know why you are using eggs in a recipe so that you know how to prepare
them properly. Eggs are often used for a range of purposes, from thickening mixes to
adding moisture into recipes.
Eggs can be used to:

▪ Thicken foods
o for example, quiches
▪ Add colour to recipes
o for example, in yellow cake and egg custard
▪ Provide moisture
o for example, in cookies or brownies
▪ Form an emulsion
▪ Add nutritional value.
Source: www.theicn.org – accessed on 13/10/2016
Preparation
When you know why you are using eggs or egg products, then you can begin to prepare
them.
You will need to make sure you know how to crack eggs effectively without pieces of shell
entering food. Usually, a single firm tap against the side of a pan of beaker will be enough
to break the shell and the membrane.
You will also need to know how to separate egg whites from yolks by repeatedly
transferring egg yolks between two halves of a cracked shell. This will allow the egg white
to pour into the pan/container/beaker, while the egg yolk remains in the shell.
Depending on the recipe, you may need to use:

▪ Refrigerated liquid eggs
▪ Frozen egg products
▪ Dried egg products
▪ Whole eggs
▪ Only eggs yolks
▪ Only egg whites.
8.5 – Prepare fresh farinaceous ingredients

▪ Identify common farinaceous ingredients
▪ Wash and prepare farinaceous ingredients.
What are farinaceous ingredients?

The word ‘farinaceous’ is commonly used to describe foods high in starch, such as pasta,
noodles, and rice. These ingredients will feature in many recipes and meals, adding a
carbohydrate element to the mix.
Farinaceous ingredients may include:

▪ Pasta
▪ Noodles
▪ Rice
▪ Couscous
▪ Polenta
▪ Gnocchi.
Preparing farinaceous ingredients

To prepare farinaceous ingredients, you may need to wash them (depending on what the
recipe states) in order to get rid of starches – although some recipes will require the
starches to be present for taste purposes.
You may make the pasta and other farinaceous ingredients yourself, but this can be a very
time-consuming process, so it is often easier to buy ready-made ingredients. If you buy
ingredients, you may need to cut them into appropriate lengths and sizes, as specified by
the recipe.
Make sure you weigh all farinaceous ingredients, in order to make sure you get exactly the
right amounts for the recipe you are using. It can be easy to misjudge quantities of
farinaceous ingredients if relying on visual checks, so make sure you have accurate scales.
You may need to:

▪ Check the best before and use by dates on the ingredient packaging
▪ Make a visual check for quality and freshness
▪ Wash farinaceous ingredients
o you will often need to use a colander
▪ Select the right types of pasta, as stated in the recipe
o make sure you get the right sizes, shapes, and brands
▪ Measure/weigh farinaceous ingredients using accurate equipment
▪ Make sure water is boiling before you cook farinaceous ingredients.
8.6 – Minimise waste to maximise profitability of food items prepared

▪ Identify the main areas of wastage in the preparatory phase
▪ Prepare and cook all ingredients in an efficient manner
▪ Determine the exact quantities of ingredients needed to maximise

profitability.
The main causes of wastage

It is important to understand where and when wastage occurs most often in your
organisation, so that you can take action to minimise it.
Wastage is not contained to the areas listed below, so it may be necessary to carry out a
full assessment of your preparation and cooking methods, in order to fully understand how
much you waste and in what areas.
Common causes of wastage include:

▪ Not using food items before their use-by
date
▪ Storing items in the wrong places
▪ Storing ingredients at the wrong

temperatures and in the wrong
environments
▪ Cutting and slicing ingredients using

incorrect or inefficient techniques
▪ Overcooking/undercooking recipes
▪ Dropping items.
Minimising waste
There are many ways you can improve efficiency and maximise profitability when preparing
ingredients and cooking them. You should break up recipes into separate tasks to
understand what can be done to improve efficiency.
Wasting less will mean that your organisation spends less on ingredients and produce in
the long term, and that it maximises sales from the produce and ingredients it does by.
Some of the things you can do to minimise wastage include:

▪ Ordering the correct quantity of ingredients, depending on the amount of
food you plan to cook
▪ Serving portion sizes that can be comfortably finished by guests and

customers
▪ Using the right techniques and being careful when preparing ingredients
o lots of wastage occurs through not using the right techniques
▪ Making sure that food is stored in fridges and freezers when required
▪ Making sure that food is stored in Tupperware and cling film/foil when
required.
9. Cook vegetable, fruit, egg and farinaceous dishes

9.1. Follow standard recipes to select and use relevant cookery methods for vegetable,
fruit, egg and farinaceous foods
9.2. Select and add accompaniments suited to the dish
9.3. Make food quality adjustments within scope of responsibility
9.1 – Follow standard recipes to select and use relevant cookery

methods for vegetable, fruit, egg and farinaceous foods
▪ Follow recipes accurately
▪ Use accepted cookery methods, as laid out in recipes.
Following standard recipes

Following recipes closely will help guide you in the cooking phase. You will need to
highlight specific information about cooking methods, some of which are highlighted
below.
You will need to pay attention to:

▪ Which ingredients need to be cooked
▪ The cooking methods required for each

ingredient
▪ The temperatures that food needs to be cooked

at
▪ How long each ingredient needs to be cooked

for
▪ Any dangers from undercooking ingredients.
Cookery methods
Recipes will usually specify what cooking methods you need to use to bring about the best
results. Make sure you have at least a basic knowledge of the following cooking methods. If
you require training in any of them, make sure you inform your trainer, supervisor, or
manager.
Cookery methods include:

▪ Baking
o baking involves cooking food in a dry heat (usually in an oven)
o it usually requires a longer period of time than most other cooking

methods and is often used for farinaceous dishes, such as pasta bakes
▪ Blanching
o blanching involves plunging food into boiling water for a specified

period, before removing it and placing in cold water to retain freshness
▪ Boiling
o boiling involves cooking food in boiling water for specified period of

time
▪ Braising
o braising involves cooking using both moist and dry heat
o typically, food is seared at high temperature and then placed in a pot

and covered with liquid, before being cooked in an oven
▪ Deep-frying
o food is cooked in hot oil or fat
o normally using a deep fat fry, but can be done in a large pan
▪ Grilling
o cooking the surface of the food, usually under a

grill or in a griddle pan
▪ Poaching
o food is submerged in hot water, but cooked

more slowly
▪ Roasting
o food is cooked in an oven at high

temperatures for specified period of time
▪ Shallow frying
o pan-frying – food is cooked in a frying pan with a small amount of oil or

fat
o sauté – food is placed in a pan with a small amount of oil over a

medium-high heat and browned whilst being tossed frequently
o stir-frying – food is cooked in a frying pan on a very high heat and

turned very frequently
▪ Steaming
o the steam from boiling water is used to cook the food
o usually carried out using a steamer
▪ Stewing
o food is cooked in liquid e.g. stock, wine, etc
o the liquid is then served with the food as a gravy/stock/sauce
▪ Microwaving
o microwaving is a quick method of cooking but food must be

turned/stirred to ensure it is cooked equally.
Eggs
It is important that you follow specific rules when cooking eggs. Whatever purpose you use
eggs for, you must always make sure that eggs are cooked thoroughly to eliminate the risk
of salmonella.
You will need to make sure you:

▪ Cook eggs at a temperature of at least 71 degrees Celsius to
kill all bacteria
▪ Cook egg whites between at least 62 and 65 degrees

Celsius to coagulate
▪ Cook scrambled eggs until no visible liquid egg remains
▪ Cook poached egg in gently simmering water until whites

are completely set and the yolks begin to thicken but are not hard – about 5
mins.
9.2 – Select and add accompaniments suited to the dish

▪ Identify accompaniments that suit the dish they are creating
▪ Select fresh and high-quality accompaniments.
Selecting and adding accompaniments

You will need to think carefully about the type of accompaniments that suit the dish you are
making, and leave sufficient time to prepare and add these to the dish.
The accompaniments you choose should be based on the characteristics of the main dish.
For example, if you are cooking a lasagne, you may want to choose a bowl of chips and a
salad as accompaniments.
You may choose accompaniments based on:

▪ Colour
▪ Nutritional value
▪ Contrasting values to the main meal
▪ Taste
▪ Texture
▪ A mix of all of the above.
Common accompaniments
If you are unsure of what accompaniments should go with your main dish, then you should
look to ask an experienced member of staff, or carry out your own research from physical
texts or from trusted online sources.
Common accompaniments include:

▪ Salt and pepper
▪ Breadsticks
▪ Chips
▪ Salad and veg
▪ Fresh herbs
▪ Fruits
▪ Spices
▪ Nuts
▪ Dip
▪ Sauces
▪ Yogurt.
9.3 – Make food quality adjustments within scope of responsibility

▪ Make adjustments to raise the quality of dishes
▪ Act and make decisions based on their level of responsibility.
Making food quality adjustments

When it comes to kitchen work, it is vital that you know how to assess and adjust food
quality.
This is important because all dishes must meet a consistently high standard, as set out by
your organisation, industry standards, and legal standards. To send out a few high-quality
dishes and then a few dishes that aren’t so good would be lazy and unfair. You can be
certain that the customers with the lower quality dishes will notice.
You should be able to assess and adjust a dish’s:

▪ Taste
o for example, you may choose to add herbs,

salt, and pepper to add flavour
▪ Temperature
o for example, you may need to put a meal in

the microwave for a short time
▪ Texture
o for example, you may need to add eggs to

thicken mixes
▪ Visual appeal
o for example, you may need to add accompaniments to add colour.
Responsibility
It is the entirety of the kitchen staff and waiting staff’s responsibility to ensure that when a
diner receives a dish, it is to the highest quality, both in terms of ingredients and
presentation. If each individual member performs their duties correctly and in line with
quality and presentation procedure, as well at the Food Standards code, then this should
always be the case. However, in a busy kitchen, steps can sometimes be missed, which
results in a sub-par plate of food. This doesn’t necessarily mean that the food will be
wasted, as there are actions that can be undertaken to remedy the quality of the food.
Taste
If a dish does not taste as it should, it could be for a variety of reasons.
These may include:

▪ Using spoiled produce and ingredients
▪ Using produce that is past its best
▪ Serving at the wrong temperature
▪ Using the wrong cooking techniques
▪ Getting timings wrong
▪ Under or over seasoning
▪ Using the wrong ingredients
▪ Not using the right amount of ingredients.
If spoiled produce has been used then the food will have to be thrown away as it is not fit
for human consumption. If the wrong ingredients have been used, this is also difficult to
rectify as the flavour profiles of those ingredients may be immersed within the dish.
Using the wrong amount of ingredients, however, may not make a dish unsalvageable. If
discovered during the preparation and cooking stages, then the other ingredients can be
adjusted accordingly to match the ratios within the recipe.
Over-seasoning can be tricky to rectify, especially if too much salt has been used, as it will
require a flavour to counteract the effect on the taste buds. Under-seasoning is perhaps the
easiest issue to solve – just add more seasoning.
Temperature
Food that is too cold may be able to be reheated so long as it is noticed straight away, has
not been partially eaten and reheating will not affect the quality of the food. Dishes that are
too warm, however, may not be as easy to correct, as too much heat when it is not wanted
tends to affect food more drastically.
Texture
If the texture of a dish is not at its best, it could be because there is a component or
accompaniment missing that adds variation. If you think this is the case, consult the sous
chef or chef de cuisine.
Scope of responsibility
The scope of responsibility is the range of duties you are expected to carry out within your
job role. In a catering and hospitality environment, there is a chain of command and where
you lie within this chain will determine your accountability for the presentation and quality
of food.
The chain of command within a kitchen is as follows:

▪ Kitchen manager
▪ Chef de cuisine
▪ Sous chef
▪ Area chefs
▪ Commis
▪ Apprentice
▪ Serving staff and dishwashers.
10. Present and store vegetable, fruit, egg and

farinaceous dishes
10.1. Present dishes attractively on appropriate service-ware
10.2. Add dips, sauces and garnishes according to standard recipes and regional
variations
10.3. Visually evaluate dish and adjust presentation
10.4. Store dishes in appropriate environmental conditions
10.5. Clean work area, and dispose of or store surplus and re-usable by-products
reduction initiatives
10.1 – Present dishes attractively on appropriate service-ware

▪ Use appropriate service-ware
▪ Arrange and present dishes according to organisational standards.
Presenting dishes attractively

You will need to pay special attention to the presentation of every dish you send out,
making sure that each one reaches the same high standard. The presentation of the dish
sends out a message to the customer/guest – it tells them that you care and that you are
part of a professional organisation which pays attention to details.
Use your observation skills to make sure the plate is okay before it goes out. Would you be
happy to receive the plate?
You will need to pay attention to:

▪ The plates and cutlery that you use
o these should be appropriate for the food

you are serving
o make sure you watch for chips and

cracks
▪ The layout of food on the plate
▪ The amount of food on the plate
▪ Make sure that colours and textures sit well

together
▪ Make sure the correct garnishes are laid out in an attractive arrangement.
Following the recipe

The recipe may determine what should be presented – for example, chicken soup in a
bowl, with a side dish of bread. The recipe may also specify in what order items of food
should appear on the plate – for example, should the sauce be served over or under the
pasta or mixed in with it?
Using the appropriate service-ware

Part of presentation is using the correct cutlery and crockery, and this will depend on the
type of event, function, restaurant, or café you are serving at, as well as the type of food
you are serving.
Usually, your manager or the head chef will pick out the type of service-ware you will be
using for a service. However, you will have to make sure the right plates, bowls, and cutlery
are presented with each course.
You may have to use:

▪ Knives, forks, and spoons for starters
▪ Knives, forks and spoons for main meals
▪ Knives, forks and spoons for sweet/desserts
▪ Specialist items of cutlery
o fruit forks
o soup spoons
o steak knives
o bread knives
o cheese knives
▪ Large plates
▪ Small plates
▪ Side-plates.
10.2 – Add dips, sauces and garnishes according to standard recipes

and regional variations
▪ Choose appropriate dips and sauces
▪ Add appropriate garnishes
▪ Make adjustments to dips, sauces, and garnishes based on regional

variations.
Dips and sauces

You may keep a selection of dips and sauces on tables, or present them on the dish. You
might do this automatically with every dish that you serve, or upon the request of the
customer.
Keep in mind what dips and sauces go well with different dishes, so you know what the
customer is likely to want. This way you can prepare enough of those sauces and dips
before the service begins.
Dips and sauces may include:

▪ Ketchup
▪ Mayonnaise
▪ Tartar sauce
▪ Barbecue sauce
▪ Lemon juice
▪ Brown sauce
▪ Aioli
▪ Cheese sauce
▪ Hollandaise
▪ Wine sauces
▪ Mustard
▪ Mushroom sauce
▪ Chutney.
Adding garnishes according to standard recipes

Adding garnishes is a hugely effective way to boost not just the flavour, but also the visual
appeal of your food. Garnishes can help to transform the colour, taste and texture of stocks,
sauces and soups, and therefore offer an outlet for your creativity when cooking.
When adding garnishes, remember that less is more. You do not want to clutter the plate or
dish with herbs, sauces, vegetables, etc. as this will overwhelm the visual appeal, taste,
texture and aroma of the main ingredients.
When adding garnishes, you should:

▪ Ensure they are edible
▪ Ensure they are appropriate for the dish
▪ Vary the colour and texture
▪ Remember that ‘less is more’.
Garnishes include (but are not limited to):

▪ Fresh herbs
▪ Vegetables
▪ Breadcrumbs and croutons
▪ Crushed nuts
▪ Basic sauces such as pesto, chemoula or chimichimi
▪ Citrus zests
▪ Spices
10.3 – Visually evaluate dish and adjust presentation

▪ Assess dishes visually
▪ Identify improvements that could be made to presentation
▪ Adjust and improve presentation.
Visually evaluating dishes

Before the dish is served to the customer, you will need to use your observation skills to
visually evaluate the dish to make sure it has reached the required standard.
You should check:

▪ The size of the portion
o make sure there is not too much or too little food on the plate
▪ The arrangement of food on the plate
o make sure different ingredients and parts of

the meal have their own clearly defined
space
▪ The colours and textures
o make sure the dish is visually appealing
▪ For burned or undercooked ingredients
▪ For bones, seeds, gristle, or anything else which

look unappealing.
Adjusting presentation
If you find that the dish does not meet the presentation standards set by yourself and your
organisation, you will need to make adjustments.
You may ask a senior member of personnel to make a quick visual check on the dish before
it goes out, in order to make sure it meets organisational standards.
10.4 – Store dishes in appropriate environmental conditions

▪ Keep leftover food in the appropriate environmental conditions
▪ Set temperature and amount of light to preserve food.
Storing dishes in the correct conditions

It is vital that you store dishes in the correct environmental conditions, in order to stop
perishable foods spoiling, and to stop harmful bacteria making the food unsafe to eat.
You will need to consider various environmental factors when storing dishes, and some of
these are outlined below.
You will need to think about:

▪ The temperature that food is stored at
▪ The humidity in the environment where foods are stored
▪ The lighting conditions where food is stored
▪ Air pollutants.
Setting the temperature

Most leftover food will need to be stored in fridges and freezers, as keeping it below a
certain temperature will kill bacteria that threaten to spoil food. Make sure fridges and
freezers hit the temperatures that they are required to, in order to make sure food is
preserved for as long as possible.
Options
Depending on the food you have cooked or prepared, you will need to store it in the
appropriate place to ensure it is preserved as well as it can be. Consider food storage areas
in your workplace, taking note of the lighting, temperature, and air conditions, and think
about what kinds of dishes you would store in each.
For example, most eggs and vegetables will need to be stored in fridges, while most fruits
can be stored in bowls at room temperature. Most farinaceous dishes will also be suitable
for storing at room temperature, in cupboards of storage rooms, for example.
You may keep dishes in/on:

▪ Fridges
▪ Freezers
▪ Shelves
▪ Store rooms
▪ Hot plates
▪ Trolleys.
10.5 – Clean work area, and dispose of or store surplus and re-usable
by-products according to organisational procedures, environmental
considerations, and cost-reduction initiatives
▪ Clean the work area after use, according to organisational procedures
▪ Dispose of leftover food, according to environmental considerations
▪ Store surplus or re-usable foods to cut costs and maximise profits.
Cleaning the work area

When you have finished a shift, you will need to make sure you thoroughly clean the
kitchen area. Cleaning the work area – including all equipment, utensils, worktops, and
floors – is done for hygiene and safety reasons
You will have to make sure you follow organisational procedures when cleaning up
following a shift. Your organisation will usually have a specific cleaning checklist, which
must be worked through carefully, in order to adhere to regulations.
Organisational procedures may include:

▪ Washing floors
▪ Cleaning all dishes and cutlery
▪ Carefully cleaning all cleaning utensils
▪ Collecting all table cloths for washing
▪ Disassembling all equipment before cleaning parts
▪ Using wipes, sprays and other cleaning chemicals to clean

work surfaces.
Disposing of rubbish
You will be required to dispose of rubbish, while taking environmental considerations into
account. You will collect a wide range of rubbish over the course of a shift – including
packaging, jars, and bottles – and you will need to know how to safely dispose of each item.
Your organisation should have a policy of separating rubbish and disposing of it the
appropriate bin, and you should look to follow this system as closely as possible. For
example, your kitchen may have a bin for food waste, a bin for recycling cardboard and
plastics, and a bin for disposing of hazardous materials.
You may need to:

▪ Recycle
o cardboard and paper from packaging
o plastics
o glass
▪ brown glass
▪ green glass
▪ clear glass
▪ Dispose of food waste separately
▪ Dispose of general waste in the correct bin
▪ Dispose of hazardous waste safely.
Storing surplus or re-usable products

At the end of a shift or service, you may find that you have surplus stock, or ingredients
which can be used again (these may have been cooked or prepared already). You will need
to know how to store these items so that they can be used again. Doing this effectively can
significantly cut costs and boosts profits for your organisation.
You may have to:

▪ Store items in the fridge or freezer
▪ Store items in a storeroom or cupboard
▪ Store items in a trolley or other specialised area
▪ Wrap food using cling film or foil
▪ Separate food items to avoid the risk of cross-contamination.
References
These suggested references are for further reading and do not necessarily represent the
contents of this unit.
Websites
http://www.chefs-resources.com/kitchen-forms/prep-sheets/
http://www.culinaryone.com/how-to-care-for-and-maintain-your-kitchen-knives/
http://www.livestrong.com/article/523460-does-light-affect-how-fast-foods-spoil/
http://www.foodstandards.gov.au/consumer/foodallergies/food%20allergen%20portal/P
ages/allergenInfoForIndustry.aspx
https://www.legislation.gov.au/Details/F2016C00160
https://www.gfs.com/en/idea-center/running-your-business/food-safety-tips-for-
storing-and-rotating-product
http://www.dummies.com/food-drink/cooking/food-preparation/using-the-mise-en-
place-approach-to-cooking-preparation/
http://www.findlaw.com.au/articles/4777/whats-the-difference-between-the-labels-use-
by-and.aspx
https://facs.usu.edu/files/uploads/1-58315-324-1.pdf
http://www.craftsy.com/blog/2013/05/how-to-cut-vegetables/
Publications
Australia New Zealand Food Authority (2001). Food Premises and Equipment. 2nd ed.
Australia: Australia New Zealand Food Authority. pg 159 - 165.
Australia New Zealand Food Authority (2001). Food Safety Practices and General Requirements.
Australia: Australia New Zealand Food Authority. pg 60-66.
Figoni Paula (2008). How baking works: Exploring the fundamentals of baking science. 2nd ed. New
Jersey : John Wiley and Sons. p32-38.
Mason L, Boyle T, Fyfe J, Smith T & Cordell D (2011). National Food Waste Assessment.
Australia: Institute For Sustainable Futures. p1.
All references accessed on and correct as of 27/10/2016, unless other otherwise stated.

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KII4016

1.2. Calculate ingredient amounts according to requirements

1.4. Check perishable supplies for spoilage or contamination prior to preparation

1.1 – Confirm food production requirements from food preparation

▪ Fill in food preparation lists

▪ Read entire recipes thoroughly

▪ Cross-reference standard recipes and food preparation lists.

Food preparation lists

Product Stock Par Levels Amount to Total Additional

Food preparation lists can:

▪ Give an overview of all produce needed on each station

▪ Ensure nothing is missed

▪ Provide accountability for each staff member and their duties.

Recipes will provide you with:

▪ Amount of food the recipe will yield

▪ Cooking temperature and times

▪ Step by step instructions on how to create the

When referring to ingredient requirements in a recipe these can be listed in a variety of

▪ As a weight (pounds, ounces, grams, etc.)

▪ As a volume (teaspoon, tablespoon, litre, millilitre, etc.)

▪ As a quantity (jar, can, bottle, box, etc.).

▪ Refer to the recipes throughout the preparation and cooking process.

1.2 – Calculate ingredient amounts according to requirements

▪ Calculate the per person ingredient amounts

▪ Accurately use scaling to calculate required ingredient amounts

▪ Use reasonable rounding to make measuring ingredients simpler, in line with

You may need to:

▪ Make a larger batch

▪ Convert from metric to imperial measures or vice versa

▪ Amend an ingredient to meet dietary requirements.

In general, scaling ingredients in a recipe up or

To scale a recipe for non-multiple servings:

Mushroom and Avocado Toasties

1 baguette sliced into thin discs

1 baguette sliced into thin discs ÷ 4 = ¼ of a baguette

2 tbsp. olive oil ÷ 4 = ½ tbsp. olive oil

1 tbsp. freshly grated ginger ÷ 4 = ¼ tbsp. of freshly grated ginger

400g button mushrooms ÷ 4 = 100g button mushrooms

2 large, ripe avocado ÷ 4 = ½ a large, ripe avocado

2 thyme leaves ÷ 4 = ½ a thyme leaf

½ tbsp. olive oil x 14 = 7 tbsp. olive oil

¼ tbsp. of freshly grated ginger x 14 = 3 ½ tbsp. freshly grated ginger

100g button mushrooms x 14 = 1.4kg button mushrooms

½ a large, ripe avocado x 14 = 7 large, ripe avocados

½ a thyme leaf x 14 = 7 thyme leaves.

By the end of this chapter the learner should be able to:

▪ Abide by organisational requirements for stock rotation and use of produce

Quality and freshness

Stock date codes

The use-by coding date differs to the

1.4 – Check perishable supplies for spoilage or contamination prior to

By the end of this chapter the learner should be able to:

▪ Check supplies thoroughly to check for spoilage and contamination

▪ Adhere to food safety guidelines to minimise waste through spoilage and

Perishable supplies may include:

▪ Fruit and vegetables.

▪ Dark spots or browning

Although the signs listed above may not indicate whether

Any supplies that do look spoiled or contaminated should

2. Select, prepare and use equipment

2.2. Safely assemble and ensure cleanliness of equipment before use

2.3. Use equipment safely and hygienically according to manufacturer instructions

2.1 – Select type and size of equipment suitable to requirements

By the end of this chapter the learner should be able to: