SITHCCC031

Prepare vegetarian and

vegan dishes
Learner Guide
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Table of Contents

Unit of Competency .......................................................................................................................... 4

Application ........................................................................................................................................... 4
Performance Criteria............................................................................................................................ 5
Foundation Skills .................................................................................................................................. 6
Assessment Requirements ................................................................................................................... 7
1. Select ingredients for vegetarian and vegan dishes ...................................................................... 12
1.1 – Confirm food production requirements from standard recipes. .................................................. 13
Food production requirements.......................................................................................................... 13
Historical and culture origins ............................................................................................................. 14
1.2 – Calculate ingredient amounts according to requirements ........................................................... 16
Calculating ingredient amounts ......................................................................................................... 16
Scaling ................................................................................................................................................ 17
Scaling example.................................................................................................................................. 17
Reasonable rounding ......................................................................................................................... 19
1.3 – Identify and select ingredients from stores according to recipe, quality, freshness, and stock
rotation requirements ........................................................................................................................... 20
Recipes ............................................................................................................................................... 20
Good quality ingredients.................................................................................................................... 20
Fresh ingredients ............................................................................................................................... 21
1.4 – Check perishable supplies for spoilage or contamination prior to preparation ........................... 24
Perishable supplies ............................................................................................................................ 24
Signs of spoilage and contamination ................................................................................................. 25
Checking and preventing perishable supplies ................................................................................... 26
2. Select, prepare, and use equipment ............................................................................................. 28
2.1 – Select type and size of equipment suitable to requirements ....................................................... 29
Select the necessary equipment ........................................................................................................ 29
Selecting the right sized equipment .................................................................................................. 32
2.2 – Safely assemble and ensure cleanliness of equipment before use .............................................. 33
Preparatory equipment ..................................................................................................................... 33
Cooking equipment ............................................................................................................................ 34
Equipment cleanliness ....................................................................................................................... 34
2.3 – Use equipment safely and hygienically according to manufacturer instructions......................... 37
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Using equipment safely...................................................................................................................... 37

Using equipment hygienically ............................................................................................................ 40
3. Portion and prepare ingredients .................................................................................................. 41
3.1 – Sort and assemble ingredients according to food production sequencing .................................. 42
Sorting and assembling ingredients ................................................................................................... 42
Mise en place ..................................................................................................................................... 42
Sequencing ......................................................................................................................................... 43
3.2 – Weigh and measure ingredients and create portions according to recipe .................................. 44
Weighing and measuring ingredients according to the recipe .......................................................... 44
Scales.................................................................................................................................................. 45
Measuring jugs ................................................................................................................................... 47
Measuring spoons .............................................................................................................................. 47
Conversions ........................................................................................................................................ 47
Portions .............................................................................................................................................. 48
3.3 – Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact
with animal products ............................................................................................................................. 49
Vegetarianism .................................................................................................................................... 49
Veganism ............................................................................................................................................ 50
Food substitutes................................................................................................................................. 51
Avoiding contact with animal products ............................................................................................. 51
3.4 – Clean and cut ingredients as required using basic culinary cuts according to culinary standards 53
Preparing food ................................................................................................................................... 53
Cleaning and cutting ingredients as required .................................................................................... 53
Basic culinary cuts .............................................................................................................................. 54
3.5 – Minimise waste to maximise profitability of food items prepared .............................................. 57
Waste from the kitchen ..................................................................................................................... 57
Waste from the menu ........................................................................................................................ 58
4. Cook vegetarian and vegan dishes ............................................................................................... 60
4.1 – Follow standard recipes to select and use relevant cookery methods according to recipe......... 61
Selecting and using cooking methods according to recipes .............................................................. 61
Following standard recipes ................................................................................................................ 61
Cookery methods ............................................................................................................................... 62
4.2 – Select and add accompaniments suited to the dish ..................................................................... 64
Selecting and adding accompaniments ............................................................................................. 64
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Making food quality adjustments ...................................................................................................... 67

Scope of responsibility ....................................................................................................................... 71
5. Present and store vegetarian and vegan dishes ............................................................................ 72
5.1 – Present dishes attractively on appropriate service-ware ............................................................. 74
Presenting dishes ............................................................................................................................... 74
Using the appropriate service-ware .................................................................................................. 75
5.2 – Add dips, sauces, and garnishes according to standard recipes ................................................... 76
Dips and sauces .................................................................................................................................. 76
Adding garnishes according to standard recipes ............................................................................... 77
5.3 – Visually evaluate dish and adjust presentation ............................................................................ 79
Visually evaluating dishes .................................................................................................................. 79
Adjusting presentation....................................................................................................................... 80
5.4 – Store prepared food in appropriate environmental conditions ................................................... 81
Storing dishes in the correct conditions ............................................................................................ 81
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 .................. 84
Cleaning the work area ...................................................................................................................... 84
Disposing of rubbish........................................................................................................................... 85
Storing surplus or re-usable products................................................................................................ 86
References ............................................................................................................................................. 87
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Unit of Competency
Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook
various vegetarian and vegan dishes following standard recipes. It requires the ability to select and
prepare ingredients, and to use relevant equipment, cookery, and food storage methods.
The unit applies to cooks working in hospitality and catering organisations. This could include
restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,
residential caterers, in flight and other transport caterers, and event and function caterers.
It applies to individuals who work under the guidance of more senior chefs. They demonstrate
autonomy and judgement to complete routine activities and take limited responsibility in known and
stable contexts within established parameters.
The skills in this qualification must be applied in accordance with Commonwealth and State or Territory
legislation, Australian standards, and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.

Unit Mapping Information

No equivalent unit.

Pre-requisite Unit

Unit Code Unit Title

SITHCCC027 Prepare dishes using basic methods of cookery
SITXFSA005 Use hygienic practices for food safety

Unit Sector

Hospitality
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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.

1. Select ingredients for 1.1 Confirm food production requirements from standard
vegetarian and vegan recipes.
dishes. 1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select ingredients from stores according to
recipe, quality, freshness, and stock rotation requirements.
1.4 Check perishable supplies for spoilage or contamination
prior to preparation.

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

3. Portion and prepare 3.1. Sort and assemble ingredients according to food production
ingredients sequencing.
3.2. Weigh and measure ingredients and create portions
according to recipe.
3.3. Ensure ingredients for vegetarian and vegan dishes are
prepared and stored to avoid contact with animal products.
3.4. Clean and cut ingredients as required using basic culinary
cuts according to culinary standards.
3.5. Minimise waste to maximise profitability of food items
prepared.

4. Cook vegetarian and 4.1. Follow standard recipes to select and use relevant cookery
vegan dishes methods according to recipe.
4.2. Select and add accompaniments suited to the dish.
4.3. Make food quality adjustments within scope of
responsibility.

5. Present and store 5.1. Present dishes attractively on appropriate service-ware.

vegetarian and vegan 5.2. Add dips, sauces, and garnishes according to standard
dishes recipes.
5.3. Visually evaluate dish and adjust presentation.
5.4. Store prepared food 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.
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Foundation Skills
This section describes language, literacy, numeracy, and employment skills incorporated in the
performance criteria that are required for competent performance.

➢ Reading skills to:

o locate information in standard recipes to determine food preparation requirements
o locate and read date codes and rotation labels on food products.
➢ Writing skills to:
o label vegetarian and vegan food items.
➢ Numeracy skills to:
o calculate the number of portions
o determine cooking times and temperatures.
➢ Problem-solving skills to:
o evaluate quality of ingredients and finished dishes and make adjustments to ensure a
quality product
o adjust taste, texture, and appearance of food products according to identified deficiencies.
➢ Planning and organising skills to:
o efficiently sequence the stages of food preparation and production.
➢ Self-management skills to:
o manage own speed, timing, and productivity.
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Assessment Requirements
Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:

➢ Complete mise en place activities and follow standard recipes, using each of the following
cookery methods at least once, to prepare at least eight finished dishes (at least once across
preparation of the eight dishes):
o boiling
o braising
o deep and shallow frying
o poaching
o steaming
o grilling
o blanching
o roasting
o stewing
➢ Use each of the following types of products at least once when preparing four of the above
dishes for vegetarian consumption (at least once across preparation of the four dishes):
o Vegetables and fruit:
▪ dried
▪ fresh
▪ frozen
▪ fermented
o dairy products
o nuts and seeds
o arborio rice
o eggs
o grains and pulses
o legumes
➢ Use each of the following types of products at least once when preparing four of the above
dishes for vegan consumption (at least once across preparation of the four dishes):
o vegetables and fruit:
▪ dried
▪ fresh
▪ frozen
▪ fermented
o dairy substitutes:
▪ coconut products
▪ plant-based milks
▪ cashew cheese
▪ butter alternatives
▪ soy-based cheese
o meat substitutes:
▪ portion control cuts
▪ mince
o tofu:
▪ firm
▪ silken
▪ emulsion
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o egg substitutes:
▪ flax eggs
▪ chia
➢ Prepare, plate and present two portions each of the four vegetarian and four vegan finished
dishes above:
o within commercial time constraints and deadlines
o following procedures for portion control and food safety practices when handling and
storing different food types.
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Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:

➢ Culinary terms and trade names for ingredients used in standard recipes for vegetarian and
vegan dishes, relating to:
o convenience products:
▪ meat substitutes
▪ dairy substitutes
▪ egg substitutes
o fresh products
➢ Contents of date codes and rotation labels for stock
➢ Characteristics of different vegetarian and vegan dishes:
o appearance and presentation
▪ balance
▪ colour
▪ contrast
o contemporary variations
o freshness and other quality indicators
o taste
o texture
➢ Characteristics of ingredients used in preparing vegetarian and vegan dishes
➢ Accompaniments and sauces for vegetarian and vegan dishes
➢ Historical and cultural origin of different vegetarian and vegan dishes and products
➢ Cookery methods for vegetarian and vegan dishes listed in the performance evidence
➢ Food safety risks associated with raw egg products and alternative egg products
➢ Mise en place requirements for vegetarian and vegan dishes
➢ Appropriate environmental conditions for storing food products to:
o ensure food safety
o optimise shelf life
➢ Safe operational practices using essential functions and features of equipment used to produce
vegetarian and vegan dishes.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

➢ An industry workplace; or
➢ A simulated industry environment, such as an industry-realistic training kitchen servicing
customers.

Assessment must ensure access to:

➢ Fixtures and large equipment:

o commercial:
▪ blender
▪ food processor
▪ planetary mixer
o commercial grade work benches (1.5 m per person)
o commercial oven with trays (one per two persons)
o commercial refrigeration facilities:
▪ cool room or fridge
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▪ freezer
o deep-fryer
o designated storage areas for dry goods and perishables
o sink
o gas, electric or induction stove top (two burners per person)
o hot plate or griddle
o pasta machine
o salamander or other form of griller (one per eight persons)
o storage facilities:
▪ shelving
▪ trays
➢ Small equipment:
o baking sheets and trays
o hand-held beaters
o containers for hot and cold food
o cutting boards
o grater
o juicer
o knife sharpening equipment:
▪ sharpening steel
▪ sharpening stone
o knives:
▪ chef’s knife
▪ utility knife
o measurers:
▪ measuring jugs
▪ measuring spoons
▪ portion control scoops
o mouli
o pots and pans for small and large production:
▪ stainless steel
▪ cast iron
▪ non-stick fry pans
o scoops, skimmers, and spiders
o scales
o service-ware:
▪ crockery
▪ cutlery and serving utensils
o stainless steel bowls
o steamer
o small utensils:
▪ sieve
▪ pastry brush
▪ peelers, corers, and slicers
▪ scraper
▪ spatula
▪ strainers and chinois
▪ tongs and serving utensils
▪ whisk
o spoons and ladles
o thermometer
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➢ Food safe gloves

➢ Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment, and food storage areas
o dustpans and brooms
o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and soap for hand washing
o sponges, brushes, and scourers
o tea towels
➢ Organisational specifications:
o equipment manufacturer instructions
o current commercial stock control procedures and documentation for ordering, monitoring,
and maintaining stock
o mise en place lists and standard recipes
o guidelines relating to food disposal, storage, and presentation requirements
o food safety plan
o safety data sheets (SDS) for cleaning agents and chemicals
o diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors
and:

➢ Have achieved the Certificate III or Certificate IV in Commercial Cookery, or Certificate III or
IV in Catering Operations, or their successors; or
➢ Hold a trade certificate as a cook or chef or equivalent;
and
➢ Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.

Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
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1. Select ingredients for vegetarian and vegan dishes

1.1. Confirm food production requirements from standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select ingredients from stores according to recipe, quality, freshness, and stock
rotation requirements.

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

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1.1 – Confirm food production requirements from standard recipes.

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

➢ Take steps to meet food production requirements, e.g., ensuring hands are clean,
wearing the correct clothing, ensuring surfaces are clean, etc.

➢ Use food preparation lists to organise own work tasks.

Food production requirements

Upon entering the kitchen, the first thing you should do is ensure that everything is clean, safe and in
good working order.

Specifically, you should:

➢ Make sure you have clean hands

➢ Make sure all work surfaces are clean

➢ Make sure all kitchenware and equipment is clean and in good working order

➢ Make sure work areas are well-ventilated

➢ Make sure you are wearing the correct clothing e.g., aprons, hairnets

➢ Make sure you understand all health and safety procedures

➢ Make sure you are aware of all evacuation procedures.

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Afterwards you can check any food preparation lists to clarify what you have to do, which ingredients
and foods you need to prepare, and in which quantities.

Food preparation lists help to improve organisation and efficiency in the kitchen, while recipes provide
specific instructions for the preparation of ingredients and foods. They allow chefs to be prepared for
service by providing with information on what to do at all times. They also help chefs to react more
effectively to unforeseen events, deal with problems with more confidence, and complete tasks using
their own initiative.

When preparing dishes, you will need to understand food production requirements before preparing
dishes. The exact food requirements will depend on the recipes you are working with, who you are
preparing food for, how many you are preparing food for, and any other requests placed with orders.

Historical and culture origins

Vegetarianism is attested as early as the sixth century BC, but the diet itself is much older — prehistoric
hunter-gatherer communities rarely ate meat and survived most of the time on a plant-based diet.
However, the vegetarian movement was considered to start in the middle of the first millennium BC.

The history of vegetarianism has consisted of an amazing diversity of characters and events.
Vegetarianism has been evident in cultures all over the world and a largely vegetarian diet has sustained
humanity for many thousands of years, for moral, religious, and economic reasons.

Vegan and vegetarian products are found all over the world which is what makes the diet so accessible.
Common substitutions such as squash, chickpeas and lentils have been around for thousands of years,
in fact lentils are the oldest known pulse crop with origins in the Near East. Lentils have been thought to
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have sustained human diets during Prehistoric days. The Middle East, South America and parts of
Europe all contribute large amounts of vegetarian and vegan food products to the global economy.

Photo sources:
Man in White Dress Shirt Standing Beside Man in Black Vest · Free Stock Photo (pexels.com)
Woman in White Apron Holding White Ceramic Plate · Free Stock Photo (pexels.com)
Accessed 23/08/22
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1.2 – Calculate ingredient amounts according to requirements

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

➢ Take steps to calculate ingredient amounts

➢ Work according to requirements and recipes.

Calculating ingredient amounts

Basic math skills are essential in the kitchen. There will frequently be occasions while preparing or
cooking food when you will have to calculate or adjust ingredient amounts. For instance, there might
not be a recipe to hand for the food you have to prepare or the recipe you do have might be insufficient
for the required number of dishes. In any case, you have to be prepared to adapt accordingly and work
things out for yourself.

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.

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Scaling
Scaling is the technique of adjusting ingredient amounts in order to cater for more or fewer people than
the recipe serves.

In general, scaling ingredients in a recipe up or down is fairly simple. For example, you may need to
simply double, treble, or halve the amounts. However, the 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.

Luckily, although this type of scaling may be more complicated, there is a calculation method for
adjusting ingredient amounts to meet requirements. This allows you to scale the recipe up and down,
no matter what ingredient quantities it 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.

Scaling example
The following recipe for vegan strawberry pancakes serves as a good example of how to scale for non-
multiple servings.

This standardised recipe serves two. But imagine the requirements for a particular service call for 15
portions; the recipe must be adjusted accordingly.
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Step 1: Divide each ingredient quantity to establish the ‘per person’ amount
In this example, each ingredient amount must be divided by 2 as this is the number of people the recipe
serves.

For example:
➢ 115g wholemeal spelt flour ÷ 2 = 57.5g

➢ 4.2g baking powder ÷ 2 = 2.1g

➢ 4.2g cinnamon ÷ 2 = 2.1g

➢ 150ml soya milk ÷ 2 = 75ml

➢ 240g soya yogurt ÷ 2 = 120g

➢ 4.2g vanilla extract ÷ 2 = 2.1g

➢ 200g strawberries ÷ 2 = 100g

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 15.

For example:
➢ 57.5 wholemeal spelt flour x 15 = 862.5g (this would be rounded to the nearest gram
making it 863g)

➢ 2.1g baking powder x 15 = 31.5g (this would be rounded to the nearest gram making it
32g)

➢ 2.1g cinnamon x 15 = 31.5g (this would be rounded to the nearest gram making it 32g)

➢ 75ml soya milk x 15 = 1125ml

➢ 120g soya yogurt x 15 = 1800g

➢ 2.1g vanilla extract x 15 = 31.5g (this would be rounded to the nearest gram making it
32g)

➢ 100g strawberries x 15 = 1500g

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Reasonable rounding
Dividing even amounts, such as 100g, is straight forward but when dividing whole objects (such as a
chilli or a pepper), you will need to work in fractions or decimals.

As with the above example, some values end up in decimal or fractional amounts. As kitchen measuring
equipment is usually not precise enough to measure accurately to a tenth of a gramme, it will be
necessary at times to round to the nearest whole gramme or item.

For instance, you may decide to use 32 grams of vanilla extract rather than 31.5 grams as stipulated in
the scaled recipe. If you are required to round, it should be to a reasonably near amount and should be
confirmed with the head chef if you are unsure.

Photo sources:
Scales with berries and organic ingredients for recipe · Free Stock Photo (pexels.com)
Person Cooking on Stainless Steel Cooking Pot · Free Stock Photo (pexels.com)
Close-up of a Person Grating Lemon Zest over a Cake · Free Stock Photo (pexels.com)
Accessed 23/08/22
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1.3 – Identify and select ingredients from stores according to recipe, quality,
freshness, and stock rotation requirements

By the end of this chapter, the learner must be able to:

➢ 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.

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.

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.
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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.

Fresh ingredients
It is important that you only select fresh ingredients to guarantee the best taste possible. There are a
few ways to ensure that you get fresh ingredients every time which include:

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:

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➢ Best before dates - food will still be good to eat after this date

➢ Display until labels - food must be sold by a certain date

➢ Use by date - for safety reasons, food must be used by this date otherwise it may be
unfit for consumption 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.

A system to check best-before and use-by dates must be in place, so that ingredients that will perish
first are used up before this date. Using supplies in order will ensure that ingredients are not left on the
shelf or in fridges longer than they should be. You may need to rotate stock on shelves to bring forward
items that must be used first; dates on ingredients that have them, should be checked before they are
used. It is important to note, that ingredients must be stored in the correct containers and
environmental conditions; wrappings should be fastened, and items placed in a safe position after 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.
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Photo sources:
Assorted Vegetable Store Displays · Free Stock Photo (pexels.com)
Woman choosing frozen product in supermarket · Free Stock Photo (pexels.com)
Assorted Fruits and Vegetables in Refrigerator · Free Stock Photo (pexels.com)
Accessed 23/08/22
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1.4 – Check perishable supplies for spoilage or contamination prior to

preparation

By the end of this chapter, the learner must be able to:

➢ 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
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➢ Bananas, apples, and oranges

➢ Avocado and 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.

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Checking and preventing perishable supplies

Inspect supplies upon delivery
When the delivery man/woman arrives with the supplies for your kitchen, make sure you check a
sample of the goods for quality. Assess all product packaging for signs of damage, swelling, discolouring
and other indicators of mishandling.

Given the difficulty of assessing supplies purely through visual means, it is important to review the
transport temperature records so that you know whether the food was kept at the right temperature
during delivery. Many delivery companies now use temperature recording devices in their lorries and
vans to help kitchen staff assess whether supplies were stored in the correct conditions.

Maintain the quality of supplies by managing conditions of storage

Maintaining the quality of supplies in storage means having an effective system for managing storage
conditions. This includes installing specific technologies (such as thermostats), establishing procedures
for checking and reviewing conditions, and ensuring that all staff members stick to these procedures.

Set temperature alarms

Temperature alarms are systems that alert staff when the storage temperatures fall too low or climb
too high. They are popular in many kitchens as they are cheap, easy-to-use, and effective.

You should also think about using temperature-monitoring systems, which record storage temperatures
and allow you to review the fluctuations in temperature over a given period.

Pay close attention to the shelf life of your supplies

One of the most effective methods of minimising spoilage and contamination is to simply pay close
attention to the shelf life of your supplies. This is mostly about controlling the flow of stocks and
supplies; of keeping an eye on what is about to expire and what isn’t, and then considering such factors
when it comes to writing and tweaking menus.
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Photo sources:
Three Orange Fruits · Free Stock Photo (pexels.com)
Assortment of fresh vegetables and fruits put in plastic bags · Free Stock Photo (pexels.com)
Man in White T-shirt and Blue Denim Jeans Standing Beside White Van · Free Stock Photo (pexels.com)
Accessed 23/08/22
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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.

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2.1 – Select type and size of equipment suitable to requirements

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

➢ 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 state 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
 P a g e | 30

➢ 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
 P a g e | 31

➢ Pans

➢ Steamers

➢ Fryers

➢ Cooking ranges – electric, gas, and induction

➢ Grills and griddles.

Small equipment
These are pieces of equipment that may come in handy when preparing or cooking a dish.

Types of small equipment include:

➢ Baking sheets and trays

➢ Hand-held beaters

➢ Containers for hot and cold food

➢ Cutting boards

➢ Grater

➢ Juicer
 P a g e | 32

➢ Knife sharpening equipment

➢ Knives

➢ Measuring jugs

➢ Measuring spoons

➢ Portion control scoops

➢ Mouli

➢ Stainless steel pans

➢ Cast iron pans

➢ Non-stick fry pans

➢ Scoops, skimmers, and spiders

➢ Scales

➢ Crockery

➢ Cutlery and serving utensils

➢ Stainless steel bowls

➢ Steamer.

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.

Photo sources:
Assorted Frying Pans Hanging on Pot Rack · Free Stock Photo (pexels.com)
Person Holding Brown Wooden Sticks · Free Stock Photo (pexels.com)
Orange and Red Tomatoes · Free Stock Photo (pexels.com)
Accessed 23/08/22
 P a g e | 33

2.2 – Safely assemble and ensure cleanliness of equipment before use

By the end of this chapter, the learner must be able to:

➢ 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.

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.

For example, 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.
 P a g e | 34

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.

Equipment cleanliness
Using clean equipment ensures that the food you prepare, and produce will be safe to eat. Cleaning
equipment also protects the longevity of the appliance in question.

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 should always check the cleanliness of equipment prior to use, as it is impossible to
know for sure whether the last user cleaned it thoroughly after they finished their task.
 P a g e | 35

Food standards code 3.2.3

Food standards Code 3.2.3 Food Premises and Equipment (2001) sets out requirements for the design
and construction of food premises, fixtures, fittings, equipment, and food transport vehicles.

It provides an overview of factors that make the equipment much easier to clean.

This includes:
➢ No embossing or coarse surfaces where dirt can easily build 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

➢ Adequate space between the wall and mounting shelves to prevent food becoming
trapped

➢ Detachable safety shields

➢ Wheels or castors 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 disconnected long enough so
that equipment can be moved) to enable cleaning and sanitisation.
 P a g e | 36

Just like when assembling equipment, you should always clean equipment according to manufacturer
instructions and your workplace’s health and safety policies and procedures.

Photo sources:
Photography of Lemon Near Kitchen Knife · Free Stock Photo (pexels.com)
A Cleaner Working · Free Stock Photo (pexels.com)
Man in Black Polo Shirt Standing beside Kitchen Counter · Free Stock Photo (pexels.com)
Accessed 23/08/22
 P a g e | 37

2.3 – Use equipment safely and hygienically according to manufacturer

instructions

By the end of this chapter, the learner must be able to:

➢ 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.

 P a g e | 38

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

 P a g e | 39

➢ 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.
 P a g e | 40

If there is no instruction manual available, or if the instruction manual is unclear, you should consult:
➢ The manufacturers’ troubleshooting hotline

➢ Troubleshooting websites, including forums, blogs, podcasts, and videos

➢ Technicians

➢ WHS (work health and safety) officers.

Whatever the circumstances, do not proceed to use any items of equipment unless you know how to do
so safely and hygienically. This is the quickest way to cause an accident and you will be risking not just
your own health and wellbeing, but that of your colleagues and customers too.

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.

Photo sources:
Pizza In Oven · Free Stock Photo (pexels.com)
Men in Factory Making Dough · Free Stock Photo (pexels.com)
Accessed 24/08/22
 P a g e | 41

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. Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with
animal products

3.4. Clean and cut ingredients as required using basic culinary cuts according to culinary standards

3.5. Minimise waste to maximise profitability of food items prepared

 P a g e | 42

3.1 – Sort and assemble ingredients according to food production sequencing

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

➢ Apply ‘mise en place’ in their own work practice, sorting and assembling ingredients in
advance of food preparation

➢ Effectively sequence food production according to requirements of own work tasks.

Sorting and assembling ingredients

Prior to starting the cooking process, you must sort and assemble all ingredients and ensure that you
have all the items that you need to successfully complete the recipe.

It also important to work efficiently and without distraction; having to keep leaving your station to fetch
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 meaning ‘everything in its place’. It refers to the process, prior to
cooking, of arranging ingredients and items of equipment required for menu dishes to be prepared.
Chefs have used this technique for centuries, as a way to attain a strong measure of control over the
cooking process and ultimately produce 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 thoroughly, not
 P a g e | 43

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 if you use mise en
place, all the ingredients are already weighed and prepared (cut, sliced, crushed etc.), so you can focus
entirely on cooking the dish and paying close attention to timings.

It is vital to note that the mise en place technique of assembly does not just refer to ingredients but also
to equipment. You will have little luck making a risotto without a pan. Similarly, a cake will not rise well
if you have failed to preheat the oven.

Sequencing
The order in which you assemble and prepare ingredients will depend on how soon each dish needs to
be ready. This process is called ‘sequencing’.

It is important to sequence the production of a meal so that it turns out as fresh as possible and with
great visual appeal.

For example, cutting slices of apple for a cheese platter to be served after the main course before diners
have been served their starters 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 (e.g., a dessert containing vegetarian or vegan jelly).

Photo sources:
Photo Of Sliced Vegetables on Wooden Chopping Board· Free Stock Photo (pexels.com)
Clear Glass Mason Jars · Free Stock Photo (pexels.com) Accessed 23/08/22
 P a g e | 44

3.2 – Weigh and measure ingredients and create portions according to recipe

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

➢ Weigh and measure ingredients according to the recipe

➢ Accurately read weighing scales

➢ Work with different units of capacity and volume.

Weighing and measuring ingredients according to the recipe

If you want to prepare your dishes successfully, then you need to weigh and measure ingredients
according to the recipe. 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. The accurate weighing
and measuring of small amounts of ingredients, of dry ingredients and of liquid ingredients will require a
range of equipment.

Types of measuring and weighing equipment include:

➢ Scales

o electronic

o mechanical

➢ Measuring jugs

➢ Measuring spoons.
 P a g e | 45

Scales
Scales are used for measuring predominantly non-liquid ingredients such as flour, butter, rice etc. where
the quantity stipulated by the recipe is given as a unit of weight.

Units of weight include:

➢ Grammes (g)

➢ Kilogrammes (kg)

➢ Pounds (lbs)

➢ Ounces (oz).

There are different types of weighing scales. You may wish to use a digital scale which takes precise
measurements, leaving less room for human error. Alternatively, you may wish to use mechanical
scales. Factors that can help you to decide between the two includes 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.

If you have smaller scales, this will not necessarily prevent you from cooking on a large scale as you can
measure the ingredients in several stages.

Always read the manufacturer instructions that come with weighing scales. You might not need help
when using or reading a simple scale. However, some digital scales can be more advanced (showing
calorie or nutritional values, etc.) so you may need to read the manual before you can accurately read
and attribute the different figures shown on the scale.
 P a g e | 46

To accurately read weighing scales:

➢ Make sure that the scale is set to zero before you begin

o i.e., make sure the scale is correctly calibrated

o ensure the weight of the weighing bowl is not being read

o the scales should read zero with the empty bowl already on

➢ Place the ingredient to be measured in the weighing bowl and continue to do so until
the scales display the desired amount

o 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.

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.
 P a g e | 47

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 (fl oz).

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 into 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 recipes call for small quantities of ingredients such as a teaspoon of salt or a tablespoon of soy
sauce. These quantities cannot be measured using the equipment already discussed. Instead, values
such as this need to be measured either by 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.

Conversions
There may be occasions when 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 fix this, the values will need to be converted
(e.g. from pounds to grammes). The table below outlines approximate conversions between metric and
imperial measurements.

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
 P a g e | 48

Portions
The number of dishes a recipe states it 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.

Where the ingredient amounts need to be adjusted to cater for larger or smaller portions, use the
calculation method outlined in section 1.2 to establish how much of each ingredient will be required.

Photo sources:
Dough on table with flour · Free Stock Photo (pexels.com)
A Man Sifting Flour · Free Stock Photo (pexels.com)
Vegetables in Bowl on Kitchen Scale · Free Stock Photo (pexels.com)
White and Brown Cooked Dish on White Ceramic Bowls · Free Stock Photo (pexels.com)
Accessed 23/08/22
 P a g e | 49

3.3 – Ensure ingredients for vegetarian and vegan dishes are prepared and
stored to avoid contact with animal products

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

➢ Understand what vegetarianism and veganism is

➢ Understand the difference between vegetarian and vegan diets

➢ Identify how to prevent contact with animal products when preparing dishes.

Vegetarianism
The vegetarian diet primarily involves abstaining from eating meat, fish, and poultry. There are several
types of vegetarian diets. Some include dairy foods, others may choose to include eggs, while others
abstain entirely from any food product that comes from an animal. One thing they all have in common,
though, is they rely primarily on plant-based foods for their nutritional needs.

A vegetarian diet can include:

➢ Vegetables and fruits

➢ Grains and pulses

➢ Nuts and seeds

➢ Eggs

➢ Dairy products

➢ Honey.

A vegetarian diet does not include:

➢ Meat or poultry

➢ Fish or seafood

➢ Insects

➢ Gelatine or animal rennet

➢ Stock or fat from animals.

 P a g e | 50

Veganism
A vegan diet is based on plants (such as vegetables, grains, nuts, and fruits) and foods made from plants.
Vegans do not eat foods that come from animals, including dairy products and eggs.

A vegan diet includes:

➢ Fruits and vegetables

➢ Legumes such as peas, beans, and lentils

➢ Nuts and seeds

➢ Breads, rice, and pasta

➢ Dairy alternatives such as soymilk, coconut milk, and almond milk

➢ Vegetable oils.

A vegan diet does not include:

➢ Meat or poultry

➢ Fish or seafood

➢ Insects

➢ Gelatine or animal rennet

➢ Stock or fat from animals.

 P a g e | 51

Difference between vegetarian and vegan diets

A vegan diet excludes all meat and animal products (meat, poultry, fish, seafood, dairy, and eggs),
whereas a vegetarian diet excludes meat, poultry, fish and seafood.

Food substitutes
Veganism sometimes calls for replacements for food that cannot be consumed within the cuisine. There
are many different types of food replacements that work well in most recipes.

These are:
➢ Dairy substitutes:

o coconut products

o plant-based milks

o cashew cheese

o butter alternatives

o soy-based cheese

➢ Meat substitutes:

o portion control cuts

o mince

➢ Egg substitutes:

o flax eggs

o chia.

Many recipes also substitute non-vegan main ingredients for tofu. Tofu is a food prepared by
coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness
such as firm, silken, and emulsion.

Eggs can be used in vegetarian cooking, but not in vegan cooking. There are some small risks when using
both raw egg, and alternative egg products. Raw eggs carry the risk of salmonella illness if not handled
or cooked properly. Alternative egg products can carry the risk of allergy if substituted for something
that a person is allergic to, or they can cause a recipe to fail if not correctly substituted such as within a
baking recipe.

Avoiding contact with animal products

It is very important when preparing vegetarian or vegan dishes that contact between animal products
does not happen. If any contact does happen between any aspect of a vegetarian or vegan dish and any
animal product, then the contamination barrier has been breached.
 P a g e | 52

It is vital that the contamination barrier is not broken. People are vegetarian or vegan for many reasons
including religion, allergy, moral or health issues. If cross contamination does occur and the dish is
served, it can be very upsetting or possibly dangerous for the customer.

Thankfully, many organisations have rules and regulations in place to avoid any cross contamination
from occurring.

This may include:

➢ Wash hands thoroughly after touching raw foods and before handling ready-to-eat
foods

➢ Place raw meat, poultry, and seafood on the lowest shelf of the refrigerator, or in a
separate refrigerator, in containers or sealed plastic bags. This prevents any juices from
the meat dripping onto, and contaminating, other food

➢ Always keep ready-to-eat and cooked food separate from raw food

➢ Refrigerate eggs as soon as possible to increase their longevity

➢ Ensure your fridge is the correct temperature, it is good practice to set refrigerator
temperatures between 1°C and 4°C

➢ Use colour-coded chopping boards for different food groups, particularly raw foods,
and ready-to-eat foods

➢ Use different knives, plates, and cooking utensils for different types of food

➢ Regularly replace your chopping boards, as bacteria can get caught in knife grooves

➢ Always wash fruit and vegetables, regardless of if you plan to peel them

➢ Regularly clean surfaces throughout the day and always after preparing food.

Photo sources:
Assorted Vegetables · Free Stock Photo (pexels.com)
Accessed 24/08/22
 P a g e | 53

3.4 – Clean and cut ingredients as required using basic culinary cuts according to
culinary standards

By the end of this chapter, the learner must be able to:

➢ 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.

Preparing food
It is important that you know how to make basic culinary cuts to prepare fruit, veg, and other
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.

Cleaning and cutting ingredients as required

Making sure ingredients are clean before preparing them is an essential part of producing a high-quality
dish. To this end, you should rinse and scrub your ingredients (when necessary) in cold water and then
 P a g e | 54

drain the excess water by placing the ingredients in a colander or similar draining device. Once you
have cleaned your ingredients, it is time to cut them.

Cutting and chopping ingredients into smaller chunks is not just necessary to aid the cooking process;
the size in which you cut the food will have a significant impact on the overall cooking time and success
of the dish.

When cutting food:

➢ Ensure all ingredients are clean and fresh

➢ Make sure you use a sharp knife on a steady surface

➢ If using a cutting board, place a damp cloth beneath it to stop the board slipping

➢ Use your fingertips to steer the knife along the ingredient you are cutting.

Basic culinary cuts

There are a number of basic culinary cuts you should know (listed below). To start off with, you will
usually want to ‘square off’ your ingredients, which means chopping off the ends, slicing them into 4cm
(2 inch) lengths and then slicing them again so that the ingredient resembles a three-dimensional
rectangle (ask your supervisor to demonstrate this if you are unsure of how to proceed).

Once you have squared off your ingredients, you are ready to proceed.

Basic culinary cuts include:

➢ The Julienne Cut

➢ The Brunoise Dice

➢ The Small Dice

➢ The Medium Dice

➢ The Large Dice

➢ The Paysanne Cut

➢ The Chiffonade

➢ Mince.

The Julienne Cut

The Julienne Cut (also known as the Allumette or Matchstick Cut) involves slicing the ingredient into
lengths that are around 2mm x 2mm x 4cm. If you have ever eaten coleslaw or fresh vegetable rolls,
then you will know how the Julienne should look; stick-shaped and very thin.

The Brunoise Dice

 P a g e | 55

The Brunoise Dice is the smallest cut possible. While it is possible to mince ingredients into smaller
dimensions, this cutting technique refers to the tiniest uniform size attainable with a knife.

It is a relatively easy cut which simply requires you to go one step further than the Julienne method.
Simply the Julienne cuts, bunch them together and cut them into 2mm x 2mm x 2mm portions.

The Small Dice

The Small Dice (sometimes known as ‘Macédoine’ in French) is like the Brunoise Dice but slightly bigger.
It involves dicing the ingredients into cubes of around 3mm x 3mm x 3mm.

The Medium Dice

Known as ‘Parmentier’ in French, The Medium Dice involves cutting ingredients into cubes measuring
about 6mm x 6mm x 6mm.

The Large Dice

Sometimes called the ‘Carré’ in French, the Large Dice Cut involves cutting ingredients into cubes
measuring about 12mm x 12 mm x 12mm. It is a fairly fast cut that at the same time manages to achieve
professional results and so is worth practising early on in your career as a chef.

The Paysanne Cut

The Paysanne Cut is achieved by starting out with stick-cuts and then slicing the ingredient into thin
squares (12mm x 12mm x 3mm). The Paysanne method is usually used for larger cuts.

The Chiffonade
 P a g e | 56

The Chiffonade is used mainly for cutting leafy vegetables (such as spinach) and fresh herbs. It involves
bunching ingredients together, rolling them into a cigar-shaped cylinder and then slicing quite finely to
create a garnish or small cut suitable for stirring into stocks, sauces, and soups.

Mince
Mincing is essentially the same as a small dice but with less precision. You will often mince garlic and
other vegetables from the onion family to add lots of flavour.

Photo sources:
Person's Chopping Onion · Free Stock Photo (pexels.com)
Person cutting radish on cutting board · Free Stock Photo (pexels.com)
Accessed 23/08/22
 P a g e | 57

3.5 – Minimise waste to maximise profitability of food items prepared

By the end of this chapter, the learner must be able to:

➢ Understand how to minimise waste when preparing food items

➢ Advise how to maximise profitability in a kitchen.

Waste from the kitchen

Food waste has long been an unfortunate by-product of commercial kitchens – including both
restaurant and catering kitchens. However, there are a number of steps you can take to ensure you are
using as much of the food stock as possible and thereby maximising profit.

To minimise waste, you should:

➢ Inspect all food orders when they arrive for quality and freshness

➢ Store all produce at optimum conditions

➢ Carry out a waste audit

➢ When bringing food out of storage, only take what will actually be needed for that
service/day

➢ Order produce according to its longevity and date of intended use to minimise risk of
spoilage before using
 P a g e | 58

➢ Review your menu to offer choices of smaller portions or adding to a side dish selection
so that food doesn’t get left on the plate

➢ Don’t store fruit and veg together as fruit releases ethylene which can prematurely
ripen and spoil surrounding produce

➢ Train staff to make sure your team understands how to reduce waste and that they are
all committed to the cause.

Waste from the menu

If customers leave food on their plate, the leftovers can serve as a valuable insight into where losses are
being made and therefore where waste reduction techniques can be implemented. Similarly, while it
takes time and effort to create a balanced and interesting menu and the dishes that receive little
interest, then it isn’t financially viable to keep them on the menu.

To maximise profitability via menu decisions:

➢ Think about 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 some of the
same ingredients so that they are not wasted

➢ Consider offering customers the option to take food home.

Photo sources:
Burger and Vegetables Placed on Brown Wood Surface · Free Stock Photo (pexels.com)
 P a g e | 59

Stainless Steel Tray on Brown Wooden Table · Free Stock Photo (pexels.com)
Accessed 22/08/22
 P a g e | 60

4. Cook vegetarian and vegan dishes

4.1 Follow standard recipes to select and use relevant cookery methods according to recipe.

4.2 Select and add accompaniments suited to the dish.

4.3 Make food quality adjustments within scope of responsibility.

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4.1 – Follow standard recipes to select and use relevant cookery methods
according to recipe

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

➢ Prepare a range of vegetarian and vegan dishes according to recipe requirements

➢ Understand the different cookery methods that can be used.

Selecting and using cooking methods according to recipes

Given the vast differences between cooking methods in different nations, cultures, households, and
kitchens, it is impossible for there to exist an agreed-upon, universal list of standardised recipes of
vegetarian and vegan dishes. Even when recipes provide a starting point for certain dishes, an
experienced cook or chef will add in their own flourishes, skip particular steps or do away altogether
with certain ingredients.

However, when preparing to become a professional chef, it pays to learn and follow standard recipes
and to select and use recognised cookery methods as doing so will help to build your confidence in the
kitchen and provide a platform for future experimentation.

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:

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➢ 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.

There are too many vegetarian and vegan recipes to list, and you will need to learn the basic recipes for
the vegetarian and vegan dishes that your organisation or restaurant offers. It is helpful to remember
that almost any dish can be made vegetarian or vegan. It is easy to replace a cut of meat with a type of
vegetable, and today there are many substitutes for ingredients such as eggs, gelatine, and other
animal-based products.

Cookery methods
Recipes will usually specify what cooking methods you need to use to bring about the best results, but it
is important that you have basic knowledge of the basic cooking methods. If you require training in any
of them, make sure you inform your trainer, supervisor, or manager.
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Cookery methods include:

Cookery method Description

Boiling Boiling involves cooking food in boiling water for a

specified period of time

Braising Braising involves cooking using both moist and dry

heat. 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 Food is cooked in hot oil or fat, normally using a

deep fat fry, but can be done in a large pan

Shallow frying There are three types of shallow frying:

➢ Pan-frying – food is cooked in a frying pan

with a small amount of oil or fat
➢ Sauté – food is placed in a pan with a small
amount of oil over medium-high heat and
browned whilst being tossed frequently
➢ Stir-frying – food is cooked in a frying pan
on a very high heat and turned very
frequently
Poaching Food is submerged in hot water and cooked more
slowly

Steaming The steam from boiling water is used to cook the

food. This is usually carried out using a steamer

Grilling Cooking the surface of the food, usually under a

grill or in a griddle pan

Blanching Blanching involves plunging food into boiling

water for a specified period, before removing it
and placing it in cold water to retain freshness

Roasting Food is cooked in an oven at high temperatures

for a specified period of time

Stewing Food is cooked in liquid e.g., stock or wine. The

liquid is then served with the food as a
gravy/stock/sauce

Photo sources:
Woman making pastry on table with flour · Free Stock Photo (pexels.com)
Vegetable salad served on table with beef steak in restaurant · Free Stock Photo (pexels.com)
Accessed 24.08.22
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4.2 – Select and add accompaniments suited to the dish

By the end of this chapter, the learner must be able to:

➢ 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.

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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. You must keep in mind that you are producing an accompaniment for
a vegetarian or vegan dish, which means you must take care to choose a vegetarian or vegan
accompaniment too.

Common accompaniments include:

➢ Salt and pepper

➢ Breadsticks

➢ Chips

➢ Salad and veg

➢ Fresh herbs

➢ Fruits

➢ Spices

➢ Nuts

➢ Dip

➢ Sauces

➢ Yogurt.
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Photo sources:
Close-Up Shot of Side Dish in a White Plate · Free Stock Photo (pexels.com)
Round White Ceramic Bowl with Rice · Free Stock Photo (pexels.com)
Accessed 24/08/22
 P a g e | 67

4.3 – Make food quality adjustments within scope of responsibility

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

➢ Assess and adjust food quality according to taste, texture, and appearance

➢ Work within scope of own responsibility in the kitchen.

Making food quality adjustments

When it comes to kitchen work, it is vital that all staff members know how to assess and adjust food
quality. This is because every dish you produce must be of an equally high standard. Sending out a few
high-quality dishes and then a few dishes that aren’t so good would be lazy and unfair to your
customers.

You should be able to assess and adjust a dish by:

➢ Taste

➢ Texture

➢ Appearance.

It is the entirety of the kitchen staff and waiting staff’s responsibility to ensure that when a diner
receives a dish, it is of 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 low quality 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.
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Taste
If a dish does not taste as it should, it could be for a variety of reasons.

These may include:

➢ Using spoiled produce

➢ 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.
 P a g e | 69

Texture
Texture refers to those qualities of a food that can be felt with the fingers, tongue, palate, or teeth.
There are many different types of textures when it comes to food including:

➢ Watery – such as soup

➢ Firm – such as vegetables

➢ Crunchy – such as crackers, chips and most roasted foods

➢ Creamy – such as purees and pudding

➢ Chewy – such as bread and grains.

There are many ways that you can incorporate and adjust texture within a dish.

Such as:
➢ Use breadcrumbs: Other than the obvious uses of breading and frying, you can add
breadcrumbs to certain dishes for a crunchy texture.

➢ Chill vegetables: Shocking sliced veggies like radishes or cabbage in an ice bath before
eating them can increase their crunch.

➢ Add chips: Whether they are made of potato, corn, shrimp, or soybeans, chips can be
used as garnish, breading, side dish and can add an aspect of texture to your dish.

➢ Use sugar: for a crunchy texture to add to desserts, you can use sugar to make simple
candies/caramels.

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.
 P a g e | 70

Appearance
Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its
aesthetic appeal. Since people look at a plate of food before tasting it, it must look delicious and
presentable to make people want to eat it.

You can adjust the appearance of a dish using many techniques such as:
➢ Create height on the plate

➢ Cut food horizontally

➢ Play with textures

➢ Use contrasting colours

➢ Match presentation to the restaurant theme

➢ Choose the right plates

➢ Serve smaller portion sizes

 P a g e | 71

➢ Use edible garnishes and decorations.

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

➢ Commis chef

➢ Apprentice chef

➢ Serving staff and dishwashers.

In terms of quality and presentation accountability, the following is an example:

 P a g e | 72

Job role Accountable for

Kitchen manager/chef de cuisine Ordering quality produce and equipment. Menu
creation, managing of entire kitchen procedures,
checking dishes before they are received by others.
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, grill, and vegetables.
Commis Washing, peeling, and chopping of produce. General
preparation
Apprentice Being trained on each station, paying close attention to
quality procedures during initial preparation.
Expeditor Taking order from servers correctly and allocating to
area chefs with consideration of when it needs to be
served.
Serving staff and dishwashers Taking orders from diners correctly ensuring dietary
requirements and special requests and noted. Ensuring
dishes and thoroughly clean and dry for use during
service.

Photo sources:
Pancake With Sliced Strawberry · Free Stock Photo (pexels.com)
Woman Drinking Wine · Free Stock Photo (pexels.com)
Person Mixing Cereal, Milk, and Strawberry Jam on White Ceramic Bowl · Free Stock Photo (pexels.com)
Top View of Food · Free Stock Photo (pexels.com)
Accessed 23.08.22

5. Present and store vegetarian and vegan dishes

5.1. Present dishes attractively on appropriate service-ware.

5.2. Add dips, sauces, and garnishes according to standard recipes.

5.3. Visually evaluate dish and adjust presentation.

5.4. Store prepared food 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.
P a g e | 73
 P a g e | 74

5.1 – Present dishes attractively on appropriate service-ware

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

➢ Use a variety of crockery and service way to present soups and sauces attractively

➢ Use garnishes and side to enhance appeal

➢ Use napkins and serviettes to enhance appearance.

Presenting dishes
After prepearing your dish, you must present it in a proffesional and clean manner so it can be served.
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.

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

 P a g e | 75

➢ 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, lasagne on a flat plate, with a side
dish of garlic bread or salad. 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 that needs to be used in
the restaurant or organisation. 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.

Photo sources:
Flat Lay Photography of Pasta Served in White Plate · Free Stock Photo (pexels.com)
Accessed 23.08.22
 P a g e | 76

5.2 – Add dips, sauces, and garnishes according to standard recipes

By the end of this chapter, the learner must be able to:

➢ 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.

Vegetarian and vegan dips and sauces may include:

➢ Ketchup

➢ Mayonnaise

➢ Tartar sauce

➢ Barbecue sauce

➢ Lemon juice
 P a g e | 77

➢ 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 dishes, 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

➢ Salt and pepper.

Photo sources:
 P a g e | 78

Different Types of Sauce · Free Stock Photo (pexels.com)

Accessed 23/08/22
 P a g e | 79

5.3 – Visually evaluate dish and adjust presentation

By the end of this chapter, the learner must be able to:

➢ 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.

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 the seafood still the main attraction of the dish?

➢ Would I be happy if I were served this?

 P a g e | 80

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.

Adjusting presentation
If the dish is missing a component, it is a simple fix, just 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.

The best approach to adjusting presentation is to plan how it will be presented before it becomes
available for customers to order. This is because 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.

By planning the presentation beforehand, you will reduce the stress of adjusting the presentation at the
time of preparing, plating, and serving.

Photo sources:
Man and Woman Wearing Black and White Striped Aprons Cooking · Free Stock Photo (pexels.com)
Two Men Preparing Food · Free Stock Photo (pexels.com)
Accessed 22/08/22
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5.4 – Store prepared food in appropriate environmental conditions

By the end of this chapter, the learner must be able to:

➢ Explain a range of environmental conditions and provide a suitable example for each.

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.
 P a g e | 82

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.

Storage options
Depending on the vegetarian or vegan dish 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

➢ Storerooms

➢ Hot plates

➢ Trolleys.
 P a g e | 83

Photo sources:
A Woman in White Shirt Holding Clear Glass Jar· Free Stock Photo (pexels.com)
Assorted Fruits · Free Stock Photo (pexels.com)
Accessed 23.08.22
 P a g e | 84

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

By the end of this chapter, the learner must be able to:

➢ 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.
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Organisational procedures may include:

➢ Washing floors

➢ Cleaning all dishes and cutlery

➢ Carefully cleaning all cleaning utensils

➢ Collecting all tablecloths 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.
There will be a wide range of rubbish over the course of a shift such as packaging, jars, and bottles, so
you will need to know how to safely dispose of each item.

Your organisation should have a policy of separating rubbish and recycling and disposing of it the
appropriate bin. 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.
 P a g e | 86

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.

Photo sources:
Woman in Gray Coat Holding Clear Glass Mug · Free Stock Photo (pexels.com)
Positive female sorting plastic bottles in kitchen in apartment · Free Stock Photo (pexels.com)
Accessed 24.08.22
 P a g e | 87

References

These suggested references are for further reading and do not necessarily represent the contents of
this unit.

Websites:

Food Standards:

https://www.foodstandards.gov.au/publications/documents/3_2_3.pdf

Crafty:

http://www.craftsy.com/blog/2013/05/how-to-cut-vegetables/

BBC Good Food:

https://www.bbcgoodfood.com/recipes/category/all-vegetables

Vegan Society:

https://www.vegansociety.com/about-us/further-information/key-facts

The History of Yesterday:

https://historyofyesterday.com/the-history-of-vegetarianism-1df4ef541e51

Nisbets:

https://www.nisbets.co.uk/what-is-mise-en-place

Murphy Door Blog:

https://murphydoor.com/blogs/posts/choose-storage-that-blocks-sunlight-five-kitchen-items

Delish:

https://www.delish.com/cooking/a35375154/food-texture-explained/

Cater line limited:

https://www.caterlineltd.co.uk/8-top-tips-to-reduce-waste-in-your-commercial-kitchen/

Image attributions

Cover page: Flat-lay Photography of Variety of Vegetables · Free Stock Photo (pexels.com)

Activity page: Assorted Spices on Black Cooking Pan · Free Stock Photo (pexels.com)

Elements page: Flat-lay Photography of Vegetable Salad on Plate · Free Stock Photo (pexels.com)

All references accessed on and correct as of 19/08/2022, unless otherwise stated.