SITHCCC020 Work Effectively as a Cook

SITHCCC020 Work Effectively as a Cook

Introduction

Learning how to organise and prepare food, use the various methods of cookery and present a dish
to the customer are essential steps in a chef's development.

Preparing, cooking and serving food that will be eaten by customers is exciting, scary, challenging,
nerve-wracking and rewarding. You have a duty to provide well-cooked and well-prepared dishes to
your customers. You also have a duty to help the business stay profitable. These 2 things go hand in
hand, because happy customers will be return customers.

So what will be required from you? You will need to be organised, so that you can carry out your tasks efficiently and
correctly. You will need to work as a team member, because every kitchen relies on cooperation and team spirit. You will
need to concentrate, because in the heat and rush of a kitchen, safety and hygiene are essential.

A well-run kitchen relies on good organisation and planning. Things such as standard recipe cards (SRCs), banquet
orders, ordering lists and standard operating procedures (SOPs) help to organise a kitchen. Consistency and accuracy are
essential for providing a high level of service time after time.
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Organising and Preparing for Service

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Planning the Menu

The menu is the most important document in a restaurant. It tells the customers what is
on offer and what to expect. It also guides you in your preparation of the menu items. If
you do not produce the items on the menu accurately, the customer will receive
something that they did not order.

A successful menu is one that is created with the customers in mind. Different businesses will attract different
types of customers and the menu must be constructed accordingly.

The menu is usually written by the Head Chef, however other team members, such as the Pastry Chef and
Larder Chef may also contribute menu items. You may even get the opportunity to contribute ideas.

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Planning the Menu

Once the menu is constructed it is passed to the various sections so that they can work out
their mise en place requirements.

Each section can produce preparation checklists based on the menu, so that they can
organise all of the correct ingredients and serviceware each service period. These checklists
help to improve efficiency and ensure consistency of the final product.

The checklists vary between sections. The larder section may need to prepare terrines,
oyster garnishes, dressings and a range of salads, while the dessert section has to bake, or
make ice cream, fruit garnishes and chocolate filigree.

This means that each section needs their own detailed mise en place list for all team
members. A final check must be made just before service to ensure that everything is ready
and to the required standard.
The menu must also take into account the amount and type of equipment available.
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Equipment Considerations
Equipment can be very expensive, so it is important that only equipment that is really necessary for
the kitchen is purchased. While large, expensive equipment can greatly assist in streamlining
processes and reducing workloads, you must consider the cost and usage factors. For example, you
would not buy a bratt pan for a small à la carte restaurant, as you would not get sufficient use from
it.
Equipment must be used safely and efficiently in order to produce professional menu items. All equipment should have a
risk assessment completed for it and appropriate SOPs must be developed. Staff training must be considered and correct
cleaning techniques should be taught and practised, including the correct use of the various cleaning chemicals.

In general, large kitchens will use more bulk equipment than a smaller kitchen. Quite often all bulk preparation can be done
in a separate bulk production kitchen, also referred to as the commissary kitchen.

In smaller kitchens and à la carte restaurants you will gain valuable experience in cooking à la minute which means
cooking dishes freshly to order. The equipment used will be different to larger kitchens, as you will produce more pan
dishes, grills and seafood. You may still use a convection oven, however it will be smaller and may be shared between
different sections.

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Equipment WHS
When using equipment it is important to consider WHS (Work Health and Safety) to ensure that no
injury or even death occurs.

If you are unsure about any aspect of how to use equipment you must tell your supervisor so that you
can be trained properly in how to use it.
Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and
removed from operations.

Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a
food item, is essential.

Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and
bacteria. Incorrect handling of seafood during preparation in particular can exacerbate bacterial growth.

Ensure that electrical equipment is stored away from moisture to prevent risk of electrocution.

Store all heavy equipment low on shelves to prevent injury from manual handling. Smaller equipment should be stored in
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Equipment Safety Concerns
Once you have chosen your equipment you need to do a quick visual check to ensure that it is
in good working order and ready to use. Before you start using any equipment, you must make
sure that you know how to operate it safely.
In order to help you operate the equipment safely, your kitchen will have Standard Operating
Procedures (SOPs). The SOPs are developed to ensure that you apply the correct hygiene and
WHS procedures for each piece of equipment.

Safety points for equipment:

•Ensure that the electricity is switched off and disconnected when cleaning, assembling or
disassembling machinery
•Be very careful when using machinery with moving parts - you could be severely injured!
•Always remain aware of the possible dangers. Always use pushers or guards that come with
equipment such as slicers, mandolines, food processors and juicers - it is a legal requirement to
use these during operation
•Horseplay often results in serious injury
•Loose connections can be extremely dangerous
•Gas leaks can lead to explosions
•Hot liquid can burn you page
•Never mix water and hot fat 08
 SITHCCC020 Work Effectively as a Cook
Establishing Recipe Cards
For each menu item an SRC will be produced. The SRC will list all of the
ingredients, the method of production, yield and portion size and
sometimes a picture of the final dish. An SRC helps you to achieve a
consistent standard for each dish and you will also be able to budget and
price menu items correctly. Most importantly, all of the ingredients need
to be costed accurately.
Recipes are written in many formats. Many modern cookbooks list the
requirements for 4 serves, while some list the requirements for 10 serves,
to allow for easy calculations. The ingredients may be listed metrically
(kg/L) or empirically (cups/teaspoons). The ingredients may be described
in their final state, e.g. 100g peeled onion, or in their initial state, e.g. 1
large brown onion. The ingredients are usually listed in the order in which
they are used when preparing the dish.
Methods of production also vary, with some SRCs detailing every
preparation step, e.g. peel and slice the onions, while others will refer only
to the finished items, e.g. sweat the sliced onion. In this case the chef has
to fill in the missing steps.
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Recipes
Study the recipe books supplied to you in your course support materials.

You will notice that they all have a title, the number of serves and all of the
ingredients listed. To establish yield these recipes have been added as
whole weights before peeling, e.g. 150g onions. This will make ordering
ingredients easier. Once you have peeled and chopped the onion, you can
weigh it and determine the final weight for the dish. This will help you to
associate raw ingredients with final weights and you can also calculate
your waste percentage.

In these recipes, the method has been broken down into the key steps of
production, cooking and plating. The advantage of this is that you can
concentrate on all of the mise en place required, then start all of the
cooking steps and also have some guidance when it comes to the final
presentation. We have included a final shot of the dish, which you should
use as an industry standard.

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Preparing Mise en Place
When preparing your mise en place for the day, you will need to make sure that you
have the correct recipes and know how many serves will be cooked. You can use the
Menu Assistant to quickly calculate requirements, or you can use the SRC template
spreadsheets to set up your own recipes. It is important to take care when
multiplying amounts as an incorrect calculation can affect the dish. For example,
forgetting to multiply the eggs when making a choux paste will result in a heavy
paste that will not rise.

Remember to also use your cooking skills and not just rely on the SRC for
calculations. When you are cooking for large numbers of serves, the amounts may
need adjusting, not just multiplication.

For example, if you are cooking a stew for 200 serves, you would need less salt per
portion than if you were cooking 4 serves. The flavours of herbs and spices intensify
as you cook larger amounts and the natural salts and meat flavours also intensify. It
is a good idea to add 2/3 of the required amount initially, taste it after a while, then
adjust the seasoning if necessary.
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Food Cost Percentage
A) Menu Item
Portion Cost / Sales Price * 100 = Food Cost Percentage (%)

Example: $3.00 / $10.00*100 = 30% Food Cost

B) Period End -Reconciliation

Total Food Purchases / Total Food Revenue * 100 = Food Cost Percentage (%)

Example: $23 587.50 / $89 369.31 * 100 = 26.4% F.C.

C) Period End - Reconciliation Including Stock-take

Opening stock + Total Food Purchases - Closing Stock = Total Food Purchases (Revised).

Example: $7,690.00 + $9,875.00 - $6,900.00 = $10,665.00

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Banquet Analysis Sheets

Banquet analysis sheets (BAS) are used if you have a number of courses or dishes to calculate. These combine the requirements
for multiple recipes, so that you can calculate the required ingredients for a range of recipes and coordinate your mise en place
all at once. Put each recipe in a column, then add up any repetitions of ingredients to get the total.

Calculating your food requirements correctly can be difficult. You must calculate trimming losses and cooking losses, then
establish the final serving weights. This is especially important for functions when you may need to prepare food for many
people, e.g. 200. If your calculations are slightly wrong, then the error will be multiplied by 200 - you do not want to run out of
food for the last 2 tables! With buffets it is even harder as you cannot know which items the customers will prefer.

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Constructing Purchase/Order Lists
Once you have established all of the recipes that need to be cooked for your section, you must order the
ingredients required. In smaller establishments the orders may be done for the whole kitchen and ordered
directly from the suppliers. In larger establishments the Stores department would do the overall orders,
then each section in the kitchen must fill in a requisition order to receive the necessary commodities.

It is crucial to have defined purchasing specifications to minimise miscommunication. For example, if you
order a leg of lamb you would need to specify whether you want it butt-on or butt-off, meaning with the
chump attached or removed. The Handbook of Australian Meats provides standards for the different cuts of
meat, which can be useful when purchasing.

The same applies for vegetables. If you simply order potatoes you may end up with any variety, some of
which may not be suitable for what you are trying to cook as they may be too waxy or floury.
It is also important to consider staff costs when choosing the purchasing specifications. For example,
washed potatoes might cost $5 more than brushed potatoes, but it might take your kitchenhand 1 hour to
prepare all of the potatoes. If your kitchenhand earns $15 per hour, then it is more cost-effective to
purchase washed potatoes, even though they are more expensive.
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Receiving and Storing stock
As the stock arrives it must be checked off against the requisition order or delivery
docket to ensure that the correct items, quantities and qualities have been received,
according to the purchasing specifications.

Any variations must be highlighted at this point to avoid problems later. If you inform
the supplier immediately that the quality is insufficient, or the weight is incorrect, they
can verify it and swap the product or arrange a credit note.

Once it has been stored away it is harder to establish whose fault it was. This is why you
should never let a supplier put the goods directly into your storage area.

Labelling is a very important step as it will ensure that FIFO principles are followed and
it also helps to monitor the lifespan of your products. Using labels is an ideal way to be
organised and to remember what was done and when. This applies to everything from
simple labels, such as a cartouche stating: Mayonnaise, 18/06/17, J. Peterson, up to full
nutritional labels required for bulk cooking and distribution.

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Receiving and Storing stock

Storing Stock
Once received, stock needs to be placed in the correct storage
area as quickly as possible. Always consider the highest risk
food for immediate storage and then prioritise the other foods
accordingly. If you receive frozen food such as ice cream,
seafood and carton meat all at the same time, check that the
seafood has ice on it or is stored in Styrofoam, then put the ice
cream away first, followed by the seafood and finally the meat.
Update any storage records according to enterprise procedures.

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Constructing Preparation Lists

Each section of the kitchen develops its own preparation list based on the
menu and SRCs. From this the required jobs are determined and
communicated to the team members.

The sections would confer briefly at the beginning of each shift to verify all
tasks and allocate the jobs to the various team members. At the end of the
shift the team would once again check what needs to be prepared for the next
service period and an updated preparation list would be created.

Stock levels are also checked to ensure that sufficient supplies are available
for the next service period. Remember that FIFO (first in first out) and GIGO
(garbage in garbage out) apply to all food items on the menu. Use up older
stock prior to the new items and never use inferior or affected items, as the
resulting product will be sub-standard.

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Using Quality Controls
Ensuring quality of the final product requires checking mechanisms to be put in place.

Using an SRC will enable consistent production of recipes, but the Head Chef or section chef will
still keep an eye on the production of menu items during preparation.

Most kitchens will have a final tasting session just before service. The Head Chef will go to each
section and taste key items such as soup, sauces and dressings. Final adjustments are made and
then service can begin.

During service the Head Chef will often be on the pass so they can receive the orders from the
wait staff, communicate requirements to the team and check all the food as it comes to the pass
before it is served to the customers.

Wait staff are also encouraged to check all of the items before taking them to the table. They may
wipe off any finger marks, ask for a missing garnish or ensure that the accompaniments are ready
for the various main courses. This final check can prevent many mishaps.

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Producing, Plating and Serving
Menu items must also be designed to ensure that they can be produced within the time
constraints associated with the kitchen. If fast, efficient service is required, then the dishes should
be uncomplicated, to allow for smooth plating. Having too many steps in the plating process with
fiddly garnishes slows you down and also increases the possibility of mistakes.
Always consider the cost associated with the time taken to prepare and plate a dish. If parts of the
dish go cold while the plating is being finished, then the customer will not be happy.

The final dish should always be checked. Is it plated correctly? Is the plate clean? Are there any
spots such as spilt sauce or garnish? Remember that dishes should be plated using the correct
utensils to avoid drips, spills and marks. Professional arrangement and plating results in minimal
time spent wiping and correcting dishes. The first visual impression is crucial to customer
enjoyment!

Choosing Food Types

The ingredients required for each dish will be dictated by the SRC. However it is useful to understand the range of
ingredients available, particularly if you need to substitute one ingredient for another. Continue to study ingredient
commodities throughout your course and beyond.
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Teamwork and Organisation
One of the most crucial things you will learn is how to act as part of a team. Being part of a team and
supporting other team members raises the whole team's productivity level. Teamwork can help achieve
tasks a lot more quickly and efficiently.

To be good at any job it is essential that you are organised. One of the most important aspects of
organisation is establishing systems.

Establishing a preparation list for the daily tasks is imperative, especially in the beginning of your career.
List all the jobs that you need to do and check it with your supervisor, then prioritise the list and cross
items off as you complete them. This will help you to ensure that all of your tasks are completed, until you
are confident in your work. Even then it is still useful to refer to preparation lists, especially when you
receive new tasks.

You may need to talk to colleagues in other sections as well.

As you complete your mise en place you should store and label it in readiness for service. Once your list is
complete, double check it to make sure nothing has been missed and then see whether anyone else
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Workflow Plans
Workflow plans are used in a variety of instances in the workplace, e.g. the method of production for a
recipe. Another example is a set of instructions given by the chef, which lists all tasks required to be done
in a particular order.

This is referred to as a workflow plan or a work schedule. Often they are fairly logical, e.g. you peel the
onion before you cut it. As recipes become more elaborate or the number of tasks increases, the workflow
becomes increasingly important for managing the allocated time correctly.

Sometimes different orders of tasks are possible but it is important to work in a logical manner and to
prioritise tasks according to time and preparation requirements. If you do not have a workflow planned,
you will end up running all over the kitchen looking for things, while other items go unattended. As task
lists get larger and larger, the workflow plan becomes more and more important.

Once you get used to preparing and following a logical workflow you will find that you can achieve more in
a given time. Observe people in the industry - some work very efficiently and cleanly; others tend to be
buried in a mess.

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Workflow Menu Example
A workflow could be:
•Place container for ice cream and serving dishes in freezer
•Produce Kahlua ice cream - boil the milk, separate the eggs,
produce Anglaise, cool and churn
•Prepare all vegetables
•Prepare pesto, sweet potato, chopped mint
•Peel prawns, store in fridge
•Prepare lamb
•Start jus - use vegetable trimmings for mirepoix
•Prepare mint crust and refrigerate
•Glaze and blanch the vegetables until almost done
•Assemble wontons and chill, prepare dipping sauce
•Finish off the basic mise en place
•Prepare fruit for garnish
•Cook and serve prawns
•Cook lamb, serve with potato and vegetables
•Serve ice cream
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Cookery Methods
Why do we use a variety of cookery methods? Think about the following:

•Quality or texture of the produce - tougher meat cuts and fibrous fruit and vegetables require
different cookery methods from tender meat cuts and fleshy fruit and vegetables
•Weather - cookery methods are different depending on the climate, e.g. fast cooking techniques are
used in tropical areas; slower methods that require a lot of fuel are used more in colder climates
•Season - availability of ingredients varies according to the seasons and some cookery techniques
might not be appropriate for all ingredients
•Variety - chefs can showcase their skills by using many different cooking techniques in their menus
and within individual dishes
•Cost - as profit margins become increasingly tight, the cost of ingredients becomes more important. As
a result, chefs need to explore cookery methods that are appropriate to cheaper cuts of meat and use
seasonal vegetables. Offal is becoming more popular as it can be prepared in interesting ways and the
purchasing costs are often quite low

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Cookery Methods
Moist Heat Cookery Methods
- Boiling
- Steaming
- Poaching
- Stewing
- Braising

Dry Heat Cookery Methods

- Roasting and poêler
- Grilling
- Baking and en papillote
- Shallow-frying, sautéing and stir-frying
- Deep-frying

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Cookery Methods and liquid ratios to remember
Polenta is based on corn (maize) meal that is cooked with
water to a firm consistency using a ratio of 1:3 parts
polenta to water, then cooled and cut into shapes and pan-
fried or grilled similar to gnocchi alla Romana
Semolina is the coarsely milled endosperm of durum
wheat which may used for pasta production, but also in
breakfast cereals, dumplings, puddings and desserts.
Durum wheat semolina has a richer yellow colour whilst
softer flours have whiter grains. In general the product is
rained into the liquid with a firm product requiring a ratio
of 1 part semolina to 5 parts liquid
Couscous is a North African cereal
dish made from semolina or other
grains such as millet that are moistened
and coated with flour and then dried
It is mostly available as a convenience
variety that only requires moistening
and is then steamed or heated in the
microwave
A ratio of 1:1 or 1:1.5 parts couscous to
liquid is usually used
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Suitable accompaniments
It is important that you learn how to create a balanced dish with accompaniments that
compliment the overall dish.

For example: Eggs are most popular for breakfast and go well with bread in any form, from
traditional toast to sourdough and little soldiers for soft boiled eggs. Suitable
accompaniments depend entirely on how the egg is being used. At breakfast, grilled
tomatoes, bacon, baked beans, sausages and mushrooms go well with eggs for a typical
English breakfast. Spinach, fresh vegetables and fried potatoes are perfect for adding colour
and extra texture.

Presentation is also important. Because many dishes are quite simple it is even more
important to highlight the perfect ingredients, clean plate and correct cooking.

Consistency is always a sign of a professional chef and remember that a customer may base
a decision on the quality of your establishment on a simple breakfast dish!

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Yeast cookery variations
Savarins are made from a rich yeast paste containing a high proportion of butter and a mixture
of equal amounts of egg and milk. The finished goods are soaked in stock syrup. When
plated they are garnished with Chantilly cream and fresh fruit or compote.
Baba au rhum this mixture is a savarin paste with added currants. The mixture is placed into greased
dariole moulds and once proven, they are baked. As the name implies, the finished
baba are soaked in a stock syrup containing rum, then garnished with cream and fresh
fruit.
Marignans are piped into barquette moulds, proven and baked, then soaked in syrup. After baking
an incision is made into the top it is opened and filled with cream. Fruit garnish is then
added.
Brioche is a classical French breakfast speciality. It is a rich yeast dough with a high content of
eggs and butter. It can be produced as a loaf, rolls or the classical brioche à tête
(Parisienne) fluted mould shape with a topknot. It is often filled, or served with an
entrée such as chicken liver pâté.

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The Brigade
Chef de Cuisine
Sous Chef
(Head Chef/Executive Chef)
(Second Chef)
This position refers to the chef in charge of the whole
In this role, the person is in charge of the kitchen in the absence of the head
operation. They write the menus, order the food, write the
chef. Quite often the sous chef is in charge of the sauce section and has to
rosters, plan the functions, respond to management queries and
support the chef in the management of the kitchen; this includes training of
hire staff.
staff.
Chef de Partie
Demi-chef de Partie
(Section chef)
(Second section chef)
This position means that you have acquired considerable
This position means an increase in responsibilities from the commis position.
knowledge and are in charge of a partie or section in the
You look after some commis and the section when the partie chef is away.
kitchen. Kitchens are often divided into different sections to
speed up service, for example sauces, roasts, vegetables, cold
Apprentice
larder and desserts.
(Apprentice chef)
This position is for a new entrant into the trade who learns the required skills
Commis de Cuisine
and studies the trade in the various sections.
(Assistant chef)
This position means that the commis would support the other
chefs within their section and increase their skills.
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The Partie System
The partie system was created by Escoffier to speed up the production of dishes. The partie system has undergone changes
since its original conception but it is still the principle applied in many kitchens.

To assist with organisation, each partie prepares their own preparation lists. Communication can streamline the preparation,
for example all the chopped parsley can be prepared by 1 chef and then distributed, rather than 3 or 4 chefs preparing their
own supply.
In smaller establishments such as restaurants and cafés, many of the duties would be combined or omitted. In mass catering
facilities, such as clubs, other kitchen structures are used.

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Menu and Service Style Impacts
The preparation and workflow requirements vary between the types of establishments and are also
affected by the menu. If you are cooking à la carte then the mise en place will be quite extensive as
there are many menu items and customer choices are unknown. Usually the mise en place
requirement is estimated based on the popularity of the various dishes, e.g. the chef knows that 30%
of customers normally order the chicken, 40% order the seafood and 20% the steak, with the
remaining 10% ordering vegetarian and pasta dishes. Having a full tray of chopped onions, parsley,
mushrooms, etc. at your sauce section means that you can quickly finish pan dishes to order, which
shortens the waiting time for the customer.

For function menus the mise en place is much simpler, however the huge amounts required can be
staggering. Menu items also need to be carefully chosen, as items that require finesse are often not
suitable. Beef served medium rare or pink must be cooked with resting and portioning time in mind,
which makes it more challenging. Choosing to serve stews or cuts that can be served well done
leaves more room to manoeuvre.

Both types of service require different skill sets and you may find that you are more suited to one or
the other. In both cases it is important to maintain high standards.
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Maintaining Cleanliness
Cleaning
The removal of unwanted dirt, grease, food waste, pest waste and other elements from
preparation surfaces, knives, benches, floors, equipment, eating and drinking utensils, and all
other areas of food premises.

Reasons for Cleaning

•Prevents contamination
•Prevents oxidisation
•Maintains equipment in good order
•Allows sanitisers to work

Sanitising
The reduction of the number of bacteria present on these surfaces through the use of chemicals, heat
or a combination of both.

Reasons for Sanitising

•Prevents growth of bacteria and other microbes
•Prevents you killing your customers
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Cleaning Agents and Equipment Summary
Cleaning Agents Sanitisers Cleaning Equipment
Water Hot water/steam Dishwashers
Detergent UV radiation Cleaning cloths
Abrasive cleaners Chlorine (sodium hypochlorite/bleach) Scourers

Degreasers Iodine Brooms and dustpans

Acid cleaners Quaternary ammonium Mops, pressurised steam cleaners and hoses

Dishwasher detergent Vinegar/lemon juice Floor scrubbers and polishers

(liquid/powder/tablets)
Glass cleaner Vacuum cleaner
Deodorisers Buckets
Disinfectants Cleaning cloths
Floor cleaners
Pesticides
Stainless steel cleaner page
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SITHCCC020 Work Effectively as a Cook
Service Procedures
During service times the kitchen staff are often under pressure and things can
get quite hectic. This is especially true if there are unexpected circumstances,
such as health requirements, religious requirements, children's meals and
vegetarians. Allergies and special dietary requirements such as from coeliac
disease are commonplace and must be dealt with.
It is important for chefs to see the occasion as an opportunity to showcase their
skills and quick thinking, rather than yelling at the wait staff. It is extremely
important to treat your customer with respect and to serve them food that they
want and are capable of eating, not least because they are paying you!
Regardless of the situation, you must keep calm and focus on the dockets.
Continue working with your colleagues to get the meals out as quickly as
possible, without compromising the enterprise standard.

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Reading Dockets

The docket tells the chefs which dishes were ordered by the customers.
The chef at the pass reads out the orders so that the other chefs know
what needs to be cooked and when.

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Knowing Your Menu
Knowing your menu and how to cook the dishes will mean that you use the correct equipment for each item,
you understand why the dish uses a specific cookery method and also how to apply this method correctly.

To give you an idea of the pressures you may experience and why organisation and teamwork are important
during service, let's look at the following scenario.

You are in charge of the main courses and the Head Chef at the pass calls out the following order for a table:
•Sirloin steak with sun-dried tomato glaze
•Braised lamb shanks with paysanne of vegetables
•Grilled chicken breast
•Fish and chips

The cookery methods used for these menu dishes are pan-frying, braising, grilling and deep-frying. As these dishes need
to go to the table together, you must make a decision on the sequence of cooking them. It would not make sense to cook
the fish first, as it will go soggy and cold before the other dishes are completed.

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Staying Focussed
When the pressure is on, some chefs use too many shortcuts. This not only affects quality but it
can also cause WHS problems. Just because you are busy doesn't mean you shouldn't use the
guard for the slicing machine or take shortcuts that result in poor hygiene practices!

You can see from previous examples why it is important to be organised. If you are organised
then you will be better able to cope with the pressure and pace of the service period. The
Hospitality industry relies on consistency, so make sure you maintain the standards required.
Also remember your own professional standards - just because the meal in a club bistro is cheap
doesn't mean you can serve it with sauce spilt all over the rim.
Even when it is busy you must take time to ensure that the food is cooked and presented
correctly.

Problems can often be solved through good teamwork. It is important that all team members
perform well and support each other to create a better and less stressful work environment.

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Special Diets
Since we draw our customer base from a wide population we tend to encounter people from a wide range of
ethnic backgrounds with specific diet requirements. Health reasons can also force people to adopt specific diets
and some diets are chosen as a form of lifestyle. Some chefs tend to complain when special orders are requested,
but always remember that all of these customers have friends and if you look after them, you end up with loyal
customers.

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Lifestyle Diets

Vegan Lacto vegetarian Ovo-lacto vegetarian

Ovo vegetarian
No food or product of animal origin at all, No animal flesh or No animal flesh but eggs
e.g. milk, gelatine or honey. The diet has eggs or egg products. No animal flesh, or
dairy products but eggs and dairy products are
to be monitored carefully as it can lead to Milk and milk allowed. This form of
the risk of nutritional inadequacy, products are are allowed.
vegetarian diet is usually
especially protein and vitamin B12. Vegan generally included. not at risk of nutritional
sources of protein include nuts, seeds and The protein intake of deficiencies.
legumes (including soy). the diet may be low if
not carefully planned.
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Lifestyle Diets

Pesco vegetarian Semi vegetarian

No red meat or poultry but seafood is No red meat but will eat poultry and
allowed. This form of vegetarian diet is seafood. This form of vegetarian diet is
usually not at risk of nutritional usually not at risk of nutritional
deficiencies deficiencies.

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Adjusting Recipes
When creating recipes, start from a basic recipe that you know and then consider the substitute
items required. Also consider the "hidden" ingredients, e.g. you can't use chicken stock for a
vegetarian dish, gelatine is an animal product and garnishes such as krupuk udang (prawn crackers)
contain seafood.

Vegan dishes require a bit of thinking and it pays to study cuisines from cultures where veganism
and vegetarianism are common. Hindu and Buddhist societies use many recipes based on careful
selection of ingredients that provide a balanced diet. This allows you to create Indian, Thai,
Malaysian and Vietnamese dishes among others that are interesting in taste and presentation.

With lacto-vegetarians the omission of eggs needs to be considered, particularly when using
convenience products that may contain dried egg or similar ingredients. A simple example would be
pasta where there are many options without egg. A wide range of nutritious dishes that do not
contain eggs can be produced to cater for lacto-vegetarians.
Ovo-vegetarians can be accommodated by substituting dairy products with tofu, soy milk or hemp
milk.

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Health Related Diets
There are many different diets that are taken as a result of health conditions. Some of the main ones are:

Restricted sodium
Cholesterol lowering Has a reduced salt intake. Remember that many food
Lower the level of saturated fats and cholesterol. Choose lean items use salt or sodium as a preservative
meat, trim visible fat from meat, use skinless chicken, limit (monosodium glutamate [MSG], tomato paste, ham)
fatty meats such as sausages, chops and deli meats (e.g.
salami), use margarine instead of butter or dairy blends, use a
variety of cooking oils such as canola, olive, grapeseed,
sunflower oil and limit cholesterol rich foods such as fatty
meats, prawns, crabs, offal and eggs to occasional use
Increased dietary fibre
Requires the addition of roughage to the meal. Use
wholegrain products, fruit and vegetables
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Health Related Diets
There are many different diets that are taken as a result of health conditions. Some of the main ones are:

Weight loss
Involve specific menu adjustments aimed at lowering
the kilojoule intake and therefore reducing body weight Is required for people with diabetes. Diabetes can develop due
Diabetic
to the failure of the body to properly maintain its blood sugar
(glucose levels). There is a spectrum of requirements for
diabetes sufferers and you need to discuss with them their
individual needs. Generally speaking, however, the diet
involves ensuring that there is a source of carbohydrate e.g.
pasta, rice, potato, bread and preferably low Glycaemic Index
varieties. This diet should also be low in fat

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Nutrition of Vegetables
Fresh is best! The fresher the ingredients you use, the better the nutrition they provide. Nutritional value deteriorates over
time, so it is essential to have the best possible storage conditions and to use ingredients as soon as possible.

For example, light, temperature, air and water can affect the retention of vitamins
in vegetables, which is an important consideration when purchasing, storing and
preparing vegetables. The following graph shows the loss of Vitamin C in a
vegetable over time.

Vegetables and legumes are a good source of vitamins, minerals, dietary fibre and
carbohydrate. Capsicum, broccoli, cauliflower, cabbage, and tomatoes are high in
vitamin C. Dark green and orange vegetables like spinach, broccoli, carrots and
pumpkin are high in vitamin A. Green vegetables, dried peas, beans and lentils
are a good source of folate. Most vegetables are good sources of many vitamins,
trace minerals, antioxidants, phytoestrogens and flavanoids.
.

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Religion-Based and Cultural Diets
Islam
Muslims do not eat pork, blood, carrion or any animals that are found dead. They must eat halal meat
which has been butchered according to a special ritual. All meat must come from an herbivorous animal.
Alcohol is also forbidden. During Ramadan, which lasts for a month, Muslims do not eat or drink from
sunrise to sunset.
Foods that are prohibited are referred to as haram. Pork and birds of prey are considered haram and so
are not eaten. Foods that are in question are considered mashbooh.
Christianity
There are a few main denominations of Christianity and in general there is little restriction on what food can
be consumed. However, some followers fast for certain periods, such as Lent. Roman Catholics do not eat
red meat on Fridays, particularly during Lent.
Seventh-Day Adventists practise the kosher laws laid down in the Bible (but not in other Jewish texts). They
therefore do not eat pork and other foods described as "unclean". In general Seventh Day Adventists follow
a healthy way of living and avoid stimulants such as alcohol, tobacco and caffeine. Vegetarianism is
recommended and the Adventist-owned company Sanitarium is known for producing vegetarian alternative
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Religion-Based and Cultural Diets cont.
Judaism
Jews observe a strict diet and only eat foods God has designated as kosher (fit for consumption).
Jews do not eat anything that has encountered pain, suffering, sickness or is considered unclean.
Meat and dairy products must not be mixed or eaten together in any way. Jewish people often
maintain 2 sets of cooking and service utensils, cutlery and crockery in order to allow this.
The importance for cookery is that no animal products may be mixed with milk products, e.g. beef
stock with a cream sauce. It is advisable to discuss dietary requirements with the customer or the
local synagogue in case of functions.

Buddhism
Buddhists have beliefs about non-violence towards and respect for life similar to Hindus. As a result
many Buddhists are vegetarian. This is not a strict rule and some followers eat meat, while others will
eat meat if they are unable to follow a strict vegetarian diet at that time.
Alcohol is often avoided, as are stimulatory foods such as garlic, shallots and onions. It is best to
discuss the specific dietary requirements with the customer.
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Religion-Based and Cultural Diets cont.
Hinduism
One of the central tenets of Hinduism is that all living things, including animals and plants, are inter-
connected with divinity. Hindus also believe in reincarnation. Hindus practice non-violence and respect
towards all life and therefore have to balance the need to eat with their other beliefs. As a result many
are vegetarian.
If meat is eaten, it is never from a cow, as the cow is considered to be a sacred animal. Food that
stimulates the senses such as garlic and onions may also be avoided by some followers.
There are over 1 billion Hindus who live in a huge range of climatic and social situations, so it is no
surprise that there is variation among followers' diets. In addition there are many festivals held
throughout the year celebrating the various gods, many of which have specific dietary requirements
associated with them. It is best to discuss the specific dietary requirements with the customer.

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Term Prepare Poultry Dishes
Description
Whole Remove
Portion Cuts of Poultrythe wishbone and truss for roasting or poaching
Suprême Literally translated as “the best”. Remove the breast with only the wing bone attached.
French the wing bone
Leg Separate the leg from the carcass through the natural joint. Ensure removal of the oyster to
ensure eating quality and minimise waste
Thigh Separate the thigh by cutting through the line of fat between thigh and drumstick. Trim the
knuckle ends
Drumstick The drumstick is frenched and the top knuckle trimmed for presentation
Sauté cuts Preparation of a whole chicken into ten pieces. Although trimmed, there are some bones
left in, which allow for more flavour and moisture. The carcass is used for stocks and jus

Ballotine This method of presentation has a couple of approaches resulting in a boned and stuffed
leg and thigh of poultry. It can be used for buffets or as a hot dish

Galantine A fully boned bird filled with stuffing or seasoning. The wing bones and drumstick bones
may be left in. Alternatively the bird can be opened from the back or de-boned from the
vent to remove all of the bones, whilst leaving all of the skin intact
 SITHCCC020 Work Effectively as a Cook
End of Service Procedures
Once the service period is finished you still need to follow set routines and complete all tasks. After service is
when the kitchen is cleaned down, stock is put away and the next shift is prepared for. It is also an opportunity
for the Head Chef to hold a debrief, where the performance of the shift is analysed and discussed.

There are several tasks that need to be completed and it may be useful to fill out a checklist to make sure that
everything gets done. Some of the tasks you may need to complete include:
•Remove items from bains-marie and assess whether they can be stored or must be discarded (always consider
the amount of time the food has spent in the danger zone!)
•Transfer leftover food to appropriate storage containers, label them and place in the coolroom
•Record temperature data and sign off HACCP sheets
•Clean and sanitise benchtops and stovetop areas
•Clean floor mats and hose down floor
•Remove waste to outside bin

It is also important to look over the next day or shift's preparation list to see if anything needs to be done.

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Debrief Session
The debrief session is a chance for everyone in the team to assess how they performed
during the day or shift, as well as discuss any issues that occurred and look for ways to
improve.

The debrief session may include the front-of-house staff as well, because they are an
essential part of the team, especially when discussing communication.

Debrief sessions are perfect for developing better processes and improvements.

Staff at all levels can provide input on areas such as efficiency, errors, equipment needs,
commodity needs, communication, etc. These sessions should not be used to berate or
belittle other members of the team. Because Hospitality is a team-based work
environment, it is essential to nurture a positive work environment where everyone feels
that they contribute positively to the team.

If there is a problem, the supervisor or Head Chef should deal with it in a one-on-one
situation.
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