Learner Guide

SITHCCC030
Prepare vegetable, fruit, eggs, and farinaceous
dishes

Version Control
 Unit code Document version Release date Comments/actions

1.0
SITHCCC030 010622 First draft
PROOFREAD JULY 2022

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Table of Contents
Introduction 4
Overview 5
Chapter 1: Select ingredients for vegetable, fruit, egg, and farinaceous dishes. 7
1.1 Confirm food production requirements from standard recipes. 8
1.2 Calculate ingredients amounts according to requirements. 10
1.3 Identify and select ingredients from stores according to recipe, quality, freshness, and stock
rotation requirements. (KE 1, 1.1, 1.2, 5) 12
1.4 Check perishable supplies for spoilage or contamination prior to preparation. 36
39
Self – Assessment 39
Chapter 2: Select, prepare, and use equipment (KE 12) 40
2.1 Select type and size of equipment suitable to requirements. (KE 12) 40
2.2 Safely assemble and ensure cleanliness of equipment before use. (KE 12) 49
2.3 Use equipment safely and hygienically according to manufacturer instructions (KE 12) 52
57
Self – Assessment 57
Chapter 3: Portion and prepare ingredients (KE 9) 58
3.1 Sort and assemble ingredients according to food production sequencing 58
3.2 Weigh and measure ingredients and create portions according to the recipe 61
3.3 Clean and cut ingredients using basic culinary cuts according to quality standards. (KE 9) 65
3.4 Prepare eggs for different culinary uses. (KE 8,9) 69
3.5 Prepare fresh farinaceous ingredients. (KE 9) 74
3.6 Minimise waste to maximise profitability of food items prepared. 76
78
Self – Assessment 78
Chapter 4: Cook vegetable, fruit, egg, and farinaceous dishes. 79
4.1 Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg,
and farinaceous foods. 79
4.2 Select and add accompaniments suited to the dish. (KE 4) 87
4.3 Make food quality adjustments within scope of responsibility. (KE 3.4, 3.5) 89
93
Self – Assessment 93
Chapter 5: Present and store vegetable, fruit, egg, and farinaceous dishes. 94
5.1 Present dishes attractively on appropriate service ware. 94
5.2 Add dips, sauces, and garnishes according to standard recipes 97
5.3 Visually evaluate dish and adjust presentation. 106

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 5.4 Store prepared food items in appropriate environmental conditions. (KE 11) 108
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. 109
115
Self – Assessment 115
Bibliography: 116

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Introduction
This unit describes the performance outcomes, skills and knowledge required to prepare and cook a
various vegetable, fruit, egg, and farinaceous dishes following standard recipes. It requires selecting
and preparing ingredients and using 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 with very little independence and under more senior chefs' close
supervision and guidance. They follow predefined organisational procedures and report any
discrepancies to a higher-level staff member for action.
The skills in this unit of competency must be applied in accordance with Commonwealth and State
or Territory legislation, Australian and New Zealand standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
All this information will be covered in five chapters:

Select ingredients for vegetable, fruit, egg, and

farinaceous dishes.

Select, prepare, and use the equipment.

Portion and prepare ingredients.

Cook vegetable, fruit, egg, and farinaceous dishes.

Present and store vegetable, fruit, egg, and

farinaceous dishes.

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Overview
This unit explains how to prepare and cook various vegetable, fruit, egg, and farinaceous dishes,
from selecting and preparing the ingredients using the proper equipment to using correct cookery
methods to cook them and then serving them attractively on appropriate service ware with relevant
garnishes.

Selecting ingredients

Identifying and measuring the right ingredients from the standard recipe card is one of the most
crucial steps in preparing vegetable, fruit, egg, and farinaceous dishes. The standard recipe provides
all the details, including the list of ingredients, quantity, and portion size.

Selecting the type and size of equipment as per the requirement

The equipment used within the hospitality industry varies from small tools to large scale commercial
equipment. Selecting the right type and size of equipment depends on the following factors:

Size of the establishment

Energy efficiency

Meet all food safety requirements

Ready to cope with future demands of production

Layout of the kitchen

Maintenance of the equipment

Ease of use

Ease of cleaning

Sorting, measuring, and preparing ingredients as per the recipe

Sorting, weighing, and assembling ingredients is arranging the ingredients in a particular order. The
order can be the sequence in which the ingredients are added to the recipe or the nature of the
ingredients. Once done, the next step is preparing the ingredients by cleaning and cutting them
using basic culinary cuts, while also minimising waste.

Preparing vegetable, fruit, egg, and farinaceous dishes

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Understanding different cooking methods is essential to choosing the right method for the chosen
ingredients. The cook must also prepare the accompanying sauce, dip, and garnishes, bringing the
dish together.

Presenting, displaying, and storing vegetable, fruit, egg, and farinaceous dishes

Vegetable, fruit, egg, or farinaceous dish presentation is critical because it can determine its success,
including taste and flavour features. The overall look and presentation of the dish on a plate makes
customers want to taste it. A well-plated vegetable, fruit, egg, or farinaceous dish contributes to
customers' overall experience.

Cleaning of work area

In addition to storing products appropriately, it is also important to maintain the cleanliness of the
work area. Regular "tidying up" operations should be conducted between shifts. Maintaining good
hygiene is essential, so cooks must ensure work areas are spotless.

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Chapter 1: Select ingredients for vegetable, fruit, egg, and
farinaceous dishes.
In the hospitality industry, food service establishments purchase the raw materials or ingredients,
prepare them, and then serve finished dishes or meals to their customers or patrons.
To succeed in this business model efficiently and effectively, reducing wastage or using the
ingredients is paramount. Therefore, selecting the best ingredients is particularly important not only
for quality but also for the business's profitability.
This chapter is going to discuss the following points in detail:

Confirm food production requirements from standard

recipes.

Calculate ingredient amounts according to

requirements.

According to the recipe, quality, freshness, and stock

rotation requirements, identify and select ingredients
from stores.

Check perishable supplies for spoilage or

contamination prior to preparation.

Step by step approach to cooking:

To be successful as a cook in a commercial kitchen, a step-by-step approach to cooking should be

followed from the initial stages of preparation to the final product. There are six stages to this
systematic approach.

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This guide will detail each of these steps regarding vegetable, fruit, egg, and farinaceous dishes.

1.1 Confirm food production requirements from standard recipes.

Confirming food production requirements

All planning and preparation of food production begins with the establishment's menu. Each item on
the menu has individual preparation requirements which depend on the ingredients, equipment and
techniques involved to produce that dish, which differs in each organisation. Food production
requirements inform the cook on how to produce a dish according to that establishment’s
standards. At the beginning of the day or shift, the cook’s first task is to confirm the food production
requirements by reading the food preparation list and standard recipe card. Requirements may
include:

● Reading food preparation lists: A food preparation list, or called a “prep list”, specifies the
different dishes to be prepared and their quantities for each station before the start of
service. They are generally made the day before and after service in consultation with the
Chef or Sous Chef, specifically assigned cooks or team members.
● Reading standard recipes: After reading the food preparation lists, it is understood which
food items or dishes are to be prepared and in what quantities. Next comes reading the
standard recipe, which provides details such as ingredients needed, their quantities, and the
time and method to prepare them. Determining the quantity of each ingredient enables the
cook to identify the exact quantity required to produce the desired amount of the final
product. This ensures that all ingredients are available to produce the recipe.

What is a Recipe?

A recipe is a formula or a set of instructions for preparing a dish or drink. It also lists the ingredients
needed and the quantities required.

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Earlier recipes were passed on from one generation to the next and between people orally. With the
advent of the printing press, recipes were printed and published and became much easier to share.
In a modern kitchen, recipes are standardised to get a consistent product every time with the same
taste and presentation regardless of who is cooking. These are called Standard Recipes.

Standard recipe

A standard recipe is a method of standardising recipes to maintain tight control of the quality, cost,
and quantity. The standard recipe specifies all the ingredients, production methods, and the exact
quantities used. It also indicates the portion size or quantity of the final product and can be used to
determine the portion size for service. Standard recipes are scalable and can be multiplied to find
quantities of ingredients required for bigger production requirements.
Objectives and benefits of a Standard Recipe:

● Uniform and consistent taste and quantity each time the recipe is made

● Controlling portion size and yield

● Calculating food cost per portion and using same for pricing dishes

● Forecasting and purchasing the number of ingredients needed for production

● Information on the nutritional content and dietary concerns, such as food allergies or special
diets
● Tools and types of equipment required for the production

● New staff and or back of the house staff can be trained easily and need less supervision

● Reducing the possibility of error

● Reducing waste

Standard Recipe Card:

There can be many formats for standard recipe cards, depending on the organisation and business.
Below is a standard format.

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To summarise, confirming food production requirements is the first step towards successfully
producing any dish in a commercial kitchen. This involves reading preparation lists and standard
recipe cards and confirming the following information:

● Timelines: time needed to prepare and cook the dish.

● Portion size: the size or weight of the portion to be served.

● Production quantity: the quantity of the dish needed to be produced as per requirement.

● Special customer requests: any customer preferences based on health, lifestyle, dietary or
religious needs.
● Ingredients and equipment needed.

● Method of preparation: cookery methods involved.

● Presentation: standards and techniques for plating the dish.

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1.2 Calculate ingredients amounts according to requirements.
Calculating Ingredient Amounts:

Once the cook has identified the food production requirements and obtained the relevant standard
recipe, it is a matter of calculation to determine the amount of ingredients required to produce the
necessary portions of the dish. Standard recipes specify the exact number of portions the recipe will
produce. If the requirement is for producing more or fewer portions than specified in the standard
recipe, the cook can adjust the recipe by multiplying the ingredient quantities with the conversion
factor.

Portion size x Number of servings = Recipe yield

For example, if the standard recipe creates 50 portions of soup and the portion size specified is 200
ml each. The recipe will yield = 10 L (50 x 200 ml) of soup.

Conversion Factor

After confirming food production requirements, the cook finds that they must make 50 L soup.
Required yield = 50 L Recipe yield = 20 L

Conversion factor = Required yield / recipe yield

In this example, the conversion factor is 2.5 (50 L / 20 L). Therefore, to produce 50 L of the soup, the
cook needs to multiply each ingredient by 2.5 to get the correct amount of ingredients.
This is the same if the cook needs to prepare less quantity of the soup. For example, when producing
10 L
Required yield = 10 L Recipe yield = 20 L
Conversion factor = Required yield / recipe yield

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In this case, the conversion factor is .5 (10 L / 20 L). Therefore, to produce 10 L of the soup, the cook
needs to multiply each ingredient by .5 to get the correct amount of ingredient.
Another example: (Note all quantities are in Kilogram or Litres.)
The following recipe of carrot soup yields 5 L. To prepare 35 L carrot soup, what are the quantities of
ingredients needed?
Ingredient Unit Quantity

Carrot Kg 2

Onion Kg .5

Garlic Kg .05

Olive oil L .05

Veg Stock L 4

Salt To taste

Solution:
1. Finding the Conversion factor.
Conversion factor = Required yield / recipe yield
= 35 / 5
=7
2. Multiply the ingredients by conversion factor:
Ingredient Unit Original Conversion Correct quantity
Quantity factor required

Carrot Kg 2 7 14 Kg

Onion Kg .5 7 3.5 Kg

Garlic Kg .05 7 .35 Kg

Olive oil L .05 7 .35 L

Veg Stock L 4 7 28 L

Salt To taste

1.3 Identify and select ingredients from stores according to recipe, quality,
freshness, and stock rotation requirements. (KE 1, 1.1, 1.2, 5)
After confirming the food production requirements, the cook must calculate the ingredient
quantities needed for preparing the dish. The next step is to select the ingredients. It is helpful to
carry a list so as to not miss any ingredients. To ensure the dish to be tasty and safe, fresh, high-

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quality ingredients should be selected. When selecting ingredients, the cook must always check best
before and use by dates and follow proper stock rotation procedures.

Vegetables:

Any part of herbaceous plants that can be eaten, either raw or cooked, is a vegetable.

Classification of vegetables:

1. Brassica/ Flowers 5. Roots 9. Stems

2. Fruit vegetables 6. Bulbs 10. Baby vegetable
3. Greens 7. Tubers
4. Fungi / Fungus 8. Pods and seeds

Category Description Examples

Brassica/ Cabbage family vegetables are used for their head, Cabbage, cauliflower,
Flower leaves or flowers. brussels sprouts,
vegetables

Fruit Fruits of flowering plants contain seeds and are Tomato, avocado, eggplant,
vegetables generally sweet. capsicum, pumpkin,
zucchini, cucumber

Greens / Leafy vegetables eaten cooked except lettuce. Mildly Spinach, watercress, lettuce

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 Leafy spiced and slightly strong flavour.
vegetables

Fungi / Not a vegetable but a plant with no stem, seed, or Button mushroom, shitake,
Fungus flower. The most common is mushroom, and certain portobello, porcini
varieties are poisonous.

Root A firm, hard single bulb of plants growing under the Roots: carrot, radish,
vegetables ground. The stalks growing above the soil are parsnip, turnip, beetroot,
generally discarded. swede, celeriac,

Bulbs Like roots and tubers, grow under the soil with stalks Onion, leek, garlic, shallot,
above the ground. The stalks are also used in cuisine. spring onion, chives

Tubers Fat underground stems and generally starchier than Tubers: potatoes, sweet
root vegetables. potato, Jerusalem artichoke

Pods and Some vegetables contain seeds enclosed in a pod. Green peas, okra, beans,
seeds snap peas, pulses
The seeds are eaten, and pods are discarded like
peas, corn, and pulses in some cases. In some cases,
the whole is used, such as okra, snap peas, and
French beans. Contain the highest source of protein
and carbohydrates.

Stem Stems or stalk vegetables have a high percentage of Celery, rhubarb. asparagus,
vegetables cellulose fibre and are eaten when young and tender. fennel, bamboo shoots

Baby Modern classification of vegetables, created with Baby carrot, turnip,

vegetables hybrid varieties or picked before maturity. They are cauliflower, squash
rarely peeled and add to the visual appeal of the dish.

The historical and cultural origin of different vegetables: (KE 5)

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 Classificatio
Vegetable Classification Origin Image Origin
n

Brassica/
Root
Flower Europe Eurasia
vegetable
vegetable
Cabbage Parsnip

Root Root
Asia Europe
vegetable vegetable
Turnip
Beetroot

Greens /
Root
Southeast Asia Leafy Egypt
vegetable
vegetables
Red radish
Lettuce

Root Pods and Central and

Persia
vegetable seeds South America
Carrot
French beans

Mediterranean
Pods and Europe and
and Middle Bulbs
seeds Middle East
East
Fava / Broad Leeks
bean

Mediterranean
Pods and Fruit North and South
and Middle
seeds vegetables America
Green peas East
Capsicum

Greens / Central and

Tubers South America Leafy southwestern
vegetables Asia
Potatoes Spinach

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 Classificatio
Vegetable Classification Origin Image Origin
n

Fruit South and East

Tubers Tropical Africa
vegetables Asia
Eggplant Yam

Fruit Central and

South America Tubers
vegetables South America
Sweet
Tomatoes potatoes

Fruit
Southern Asia Bulbs Asia
vegetables
Cucumber Onions

Fruit
Mesoamerica Bulbs Asia
vegetables
Pumpkin Garlic

Selecting quality vegetables:

● Their uniformity determines the quality of root vegetables in size, colour, firmness and
absence of blemishes. The skin should be smooth, shiny, and not wrinkled for carrots.
● Bulbs and tuber vegetables like potatoes should be of regular size, free from soil or any signs
of sprouting and not turning green. Onions should have thin skin with no signs of sprouting.
● Flower vegetables like cauliflower should be white with well-formed flowerets and crisp
leaves. Cabbage should be compact and heavy for its size.
● Fruit vegetables like tomatoes and brinjals should be bright red, firm, and regular-shaped
with shiny skin.
● Fungi example, mushrooms should have no signs of moulding or dark spots.

● Green leafy vegetables should be crisp with fresh, green colour and appearance and not
limp. Spinach should be crisp with slender stalk ends and large leaves.
● Seeds and pods should be plump. Beans should not be stringy and should break crisply
under pressure. Okra should snap if the ends are broken.

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 ● Generally, vegetables should be heavy for their size.

Fruits:

As seen above, certain vegetables are scientifically categorised as fruits, but here the focus is on real
fruits, the ripened ovaries of a flowering plant. Fruits are a rich source of vitamins and minerals and
are generally eaten raw. However, many of them can be cooked to be served as accompaniments,
sauces, compotes, jams, and marmalades.

Classification of Fruits:

Based on texture and flavour, fruits can be classified as:

Soft fruits – Papaya, banana,

Stone fruits – Peaches,
Apple and pear family – Apples,
Citrus fruits – Oranges, sweet lime,

Based on appearance and flesh content, fruits can also be classified as:

● Berry – single fleshy fruit without stone but with lots of seeds. Example kiwi, tomato, passion
fruit, pepper.

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 ● Drupe – single fleshy fruit with hard stone and single seed. Example cherry, apricot, plum,
peach.
● Aggregation of Drupes is a collection of drupes formed from one flower, containing a seed in
each drupe. Example raspberry, loganberry, black berry.
● Pommes are fleshy fruits with thin skin that is not formed from the ovary but other parts of
the plant and contains seeds in a chamber around the centre. Examples include apple, pear,
and quince.
● Hesperidium is a single fleshy fruit that is a berry with a tough aromatic rind. All fruits from
the citrus family belong to this category: for example, oranges, lemon, grapefruit, and
kumquat.

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Origin and selection points of different fruits: (KE 5)

Fruits Origin Selection points

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 Apple Asia, Europe It should be firm to touch with a shiny skin free of scars
and blemishes

Banana Southeast Asia It should be firm to touch and not pulpy with an even
golden colour.

Cherry Asia It should be firm to touch with even red to maroon

colour. The bright green colour of the stem indicates its
freshness.

Fig Middle East Fresh figs should be light green with purplish streaks. It
should be firm yet soft to touch.

Grape Asia Many grapes should be compact, heavy for their size and
free of insect infestation. It should be firm to touch with
bright colour.

Orange China Firm and heavy for their size. The skin should be smooth
and shiny with an even colour.

Peach China Firm to touch but should feel juicy and fleshy with even
colour, free of blemishes.

Watermelon Africa Should be firm, heavy, and have smooth, even dark
green skin.

Apricot China It should be soft yet firm to touch with an even orange
colour and free of blemishes or holes.

Strawberry Europe, North It should be firm to touch with bright red shiny skin free
America from dark spots or blemishes.

Date Mesopotamia, Iraq It should be intact and free from insects.

Grapefruit West Indies It should be firm and heavy with thick, smooth, shiny
skin and even colouration.

Guava Central America It should be soft yet firm to touch with even green or
yellow and free of blemishes or marks.

Mango Southeast Asia It should be soft yet firm to touch with an even yellow
colour and free of blemishes.

Pineapple South America, The skin should be yellow with a clean waxy surface. The
Caribbean eyes should be fully developed and hard with no internal
browning or decay, broken skin, bruises, moulds, or
tender spots.

Papaya North America It should be evenly shaped and more oval with yellow
skin with traces of orange. When shaken, the seeds
should rattle with no internal browning or decay, broken
skin, bruises, moulds, or tender spots.

Melon Western Asia, They should be sweet-smelling with even resilient skin

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 Egypt without cracks or blemishes.

Pomegranate Middle East, Iran The skin should be bright red, firm and thick. Should not
be spongy, puffy, wrinkled, marks and spots, or signs of
decay.

Dragon fruit Vietnam The skin should have a shine, and the tips of tentacles
should be soft and pliable. It should be firm to touch.

Kiwifruit Southeast Asia It should be mud brown with thin skin. It should feel firm
without any wet marks.

Eggs and their origin:

Eggs are defined as cells from which living organisms take birth and grow. The most popular eggs are
from chickens, although eggs of turkeys, guinea fowls, ducks, geese, quail, and ostrich can be used.
Eggs are essential to all kinds of cooking in the preparation and as a food in their own right. Eggs are
described as a complete food because they are highly nutritious and used in various recipes. In all
culinary preparations, eggs are used for bonding, colouring, enriching, increasing volume, and
coating. Humans have been consuming eggs since prehistoric times, raw from the nests of wild birds.
Around 7500BC, the chicken started to be raised in Egypt for their eggs, slowly paving the way for
eggs to become commonly used in everyday diets.

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Anatomy of an egg:

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 ● Shell: It is the egg ’s outer covering composed of calcium carbonate. The shell is fragile and
porous and hence can absorb odours easily.
● Yolk: This is the yellow portion of an egg and is high in vitamins, protein, and fat.

● Vitelline: It is a clear seal that holds the yolk.

● Chalazae: These are twisted cordlike strands of egg white that anchor the yolk in the centre
of the egg.
● Shell membrane: Two inner and outer membrane membranes surround the albumen and
protect against bacteria.
● Air Cell: It is a pocket of air formed at the large end of the egg and slowly increases with the
age of the egg.
● Thin and thick Albumen: the white part of the egg is called albumen and is an excellent
source of riboflavin and protein.

Types of eggs in Australia:

When buying eggs, much information is available on the egg cartons regarding the sources of the
eggs or the specific type of egg. This information includes:
Free-range eggs are from hens raised in barns but have access to open space outdoors, giving them
opportunities for exercise.
Cage eggs account for 40% of eggs in the market; hens are raised in cages in large climate-controlled
warehouses.
Barn laid / Cage-free eggs: The hens are not raised in congested cages but indoors in straw-covered
barns where they are free to roam.
Organic eggs are produced from birds fed an organic diet without chemicals or growth hormones.
Vegetarian eggs come from birds on a vegetarian or plant-based diet such as soya.

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Omega-3 enriched eggs: These eggs come from birds fed with a diet rich in omega-3 from fish oil or
seeds like flaxseed and canola.
Vitamin enriched eggs: similarly, these come from birds given a vitamin (D, E, B etc.) enhanced diet.

Egg grades and sizes:

In Australia, eggs are named after their sizes as per their weights. Egg sizes in Australia:

Size Pack weight (12 eggs) Average egg weight Edible portion

King-Size 860 g 73 g 64 g

Jumbo 800 g 68 g 59 g

Extra-Large 700 g 60 g 52 g

Large 600 g 52 g 45 g

Medium 500 g 43 g 37 g

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Selection of Eggs: Points to keep in mind when selecting eggs:

● Best before date: when purchasing eggs, always check the best before the date, which
should not exceed 28 days from when the egg was laid.
● Best quality eggs are medium sized with uniform size and colour, regular shape with long
oval shell, one end blunt and another flat.
● Candling: this is a test to check the freshness of an egg by holding it against light, originally a
candle flame, to ascertain its interior condition. The egg is not fresh if the yolk is not in the
centre or has a large air cell.
● Surface / Shell: the shell should be cleaned and undamaged or cracked to avoid
contamination.
● Floating test: a fresh egg will sink when placed in a glass of water and float if old due to the
increased size of the air cell.
● After cracking the egg, the yolk should be plump with two layers of white. If the egg is stale,
the yolk becomes flat, and the egg whites are not visible separated. The egg should not have
any unpleasant odour.

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Farinaceous products

The word farinaceous comes from the Latin word” farina”, meaning flour and is used in culinary to
refer to products that consist mainly of flour like pasta and noodles or with high starch content like
rice, potatoes, polenta, or gnocchi.

● Rice: long or short grain, brown, wild, glutinous, etc.

● Wheat: flour, semolina, couscous, bulgur, pasta etc.

● Maize (corn): corn flour, cornmeal, polenta etc.

● Other: rye, barley, oats, potatoes, pulses etc.

Rice:

Rice is the seed of the rice plant. The Chinese were the first to cultivate rice and thrive in a sub-
tropical climate with plenty of rainfall.

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Classification of Rice:

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Rice is classified according to the size and length of the grain. The table below shows the different
types of rice with examples.(KE 5)

Classification Description Examples Origin Uses

Long Grain Used for savoury dishes, these are three Basmati India Boiled rice,
Rice (White) times longer than wide. Due to low Rice Steamed rice,
starch content after cooking, grains Pilaf, Nasi
Jasmine Thailand
keep separated. Goreng, Biriyani
Rice

Long Grain Rice with bran without the husk. Rice Brown India It can replace
Rice (Brown) has seven layers, and milling removes Basmati long white grain
the husk and outer layer called brown Rice rice as a healthy
rice. Further polishing and milling alternative.
results in white rice. They are
considered healthier than white rice.

Short Grain They are also called round grains Arborio Italy Risotto, arancini
Rice because of their shape. Rice

Glutinous Rice Also called sticky rice, this kind of rice Sushi Japan Sushi
gets sticky after cooking and is popular rice /
in Asian cooking. Japonica

Wild Rice This is not rice but grasses growing in North

marshy areas of N. America. Has a nutty America
aroma and takes a long time to cook?

Wheat:

Wheat is one of the most extensively cultivated cereal crops globally and is a member of the grass
family. The wheat grain is divided into three major parts – the bran (12), the embryo or the germ
(3%) and the endosperm (85%). The most important byproduct of wheat is flour milled out of the
endosperm.

There are many byproducts of wheat, the main being flour, as seen below:

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Flour / Whole wheat flour is a generic term obtained by milling grains and pulses. Example milling of
wheat produces bulgur, semolina, couscous, and flour. Milling other grains produce rice flour, rye
flour, and corn flour. In commercial kitchens, flour refers to refined flour and, unless otherwise
specified, whole wheat flour.

Wheat Products Descriptio Origin Wheat Products Description Origin

n

Coarsely Turkey, Middle Cracked Algeria

crushed, East, semolina and
minimally Mediterranean pellets, Morocco
Processed often par-
wheat cooked
kernels
Cracked wheat

Couscous

Hulled, Polishes North

cracked medium America
hard or ground
soft wheat, wheat
parboiled cereals
and dried
kernels
Farina
Bulgur

Grounded Central and The

polished East Europe separated
wheat outer
kernels covering of
with bran wheat
and germ kernels,
removed Bran flaked or
Semolina powdered

Pasta:

Pasta is a food product generally made from flour, water, and eggs, and formed into sheets of
different shapes and sizes and cooked by boiling in water. Italian origin pasta can be broadly
categorised into following categories:

● Dry pasta: produced commercially and store-bought made from durum wheat

● Fresh Pasta: traditionally made by hand with or without filling and not dried

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 ● Whole wheat pasta is made from wholewheat flour and is generally more healthy

● Gluten-free pasta is a good alternative to regular pasta for customers allergic to gluten or
who want to avoid gluten. It can be made from buckwheat, millet, rice, corn, and quinoa.
Both fresh and dried pasta can vary depending on the shape and style.

Image Description Origin

Long and Medium length pasta:

Very thin spaghetti, often coiled into nests. Liguria

Capel
lini

Ribbon pasta thicker than tagliatelle Rome

Fettu
ccine

Flattened spaghetti
Lingu
ini

Square or rectangle sheets of used to make the dish

Lasagna.
Lasag
na

Sicily
Long, thin, cylindrical pasta
Spag
hetti

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 Image Description Origin

Ribbon pasta narrower than fettuccine Bologna

Tagliatelle

Long, narrow hose-like tubes Sicily

Ziti

Short-cut pasta

Shell shaped pasta

Conchiglie

Northern
Bow tie- or butterfly-shaped
Italy

Farfalle

Corkscrew shaped pasta that may be solid or hollow.

Fusilli

Elbow shaped macaroni

Elbow Macaroni

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 Image Description Origin

Medium length tubes with ridges, cut diagonally at both

Liguria
ends.

Penne

Medium-Large tube with square-cut ends, grooved. Lazio

Rigatoni

Wagon wheel-shaped pasta

Rotelle

Stuffed or Filled pasta

Semicircular or square pockets; can be stuffed with

Cheese, vegetables or meat or a combination of any. Piedmont
Agno
lotti

Central
Rolls of pasta with various fillings are often baked
Italy

Cannelloni

Two pieces of pasta on top of one another with cheese,

vegetables, meat, or a combination of any filling.

Ravioli

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 Image Description Origin

Ring-shaped, usually stuffed with a mixture of meat and

cheese. About 25x20mm in size.

Tortellini

Others

small, plump, soft dough dumplings prepared from a

starch base of flour, semolina, or potatoes.

Gnocchi

Noodles:

Noodles are farinaceous food products made from wheat, rice, egg, and dough, and cut into long
thin strips or strings. It can be used fresh or dried and must be cooked in boiling water before use in
a dish. Certain pasta can also be called noodles, but ‘noodles’ refers to those of Asian origin in
Australia. Noodles originated in China and today have spread across the world.

Types of Noodles:

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 ● Rice noodles: made from rice flour and water with corn starch added at times. Use in east,
southeast and South Asian cuisines.
● Soba noodles: thin buckwheat noodles originating in Japan and generally served cold.

● Udon noodles: thick wheat noodles originating from Japan and generally served hot.

● Egg noodles: made from a mixture of egg and flour popular in Chinese and Southeast Asian
cuisine.
● Glass noodles: Cellophane noodles are fine translucent threads generally made from rice
and used in Chinese, Japanese, Vietnamese, Thai, and other Asian cuisines.

Polenta:

Polenta originated in Italy and is a porridge-like dish of boiled yellow cornmeal from milled maize. It
can be eaten as a porridge, or set and then cut into sticks and fried, popularly served as polenta
fries.

Pulses:

Pulses, often referred to as lentils, are dried legumes. These are fibrous, starchy, and high in protein
and iron content. They are of varied shapes, sizes and colours depending on the plant species. Some
common varieties used in Australia are given below:

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Selections points for Farinaceous products:

● All packed foods must be bought well within the ‘best before’ date for optimum quality

● Check the use-by date or best before the date when taking ingredients from the store to
ensure food safety and quality of the food produced.
● Check all farinaceous foods, especially rice, flour, and pulses, for insects, dirt, or debris,
which can be a source of contamination.
● Dry foods should be kept dry as moisture can help the growth of mould and fungus.

● Place all dry foods in airtight containers marked for identification and avoid contamination.

● Avoid spillages and keep the dry storage area clean to prevent rodents and other pests.

Convenience products: Preserved Fruits and vegetables (KE 1.1)

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Today the term convenience food is widely used in the catering industry and refers to commercially
produced or processed food that helps to support consumption. Most of them are ready to cook and
have a longer shelf life than frozen, canned, or dried foods. Convenience foods are generally used in
large scale caterings like frozen fruits and vegetables, canned vegetables, pulses, precooked rice and
several ready to eat flour products. Restaurants sometimes use these to replace fruits and
vegetables which are not in season. Some of these products are:

Frozen

Flash freezing, or quick freezing, helps preserve the product's quality, texture, and nutrition by
generating smaller ice crystals. Frozen fruits and vegetables include berries, artichokes, spinach,
mixed veg, and green peas; frozen farinaceous products include frozen stuffed pasta, gnocchi, and
noodles. Frozen whole eggs, egg whites or yolks are also used in commercial kitchens.

Canned/ bottled

Canning or bottling involves sealing the processed food in airtight containers like glass bottles, jars or
steel tins, and cans, eliminating oxygen and preventing bacterial growth. Canned products
commonly used in kitchens include fruits and vegetables such as pineapples, lychees, apricots,
peaches, cherries, artichoke, asparagus, beetroot, gherkin, and olives. Canned farinaceous products
include lentils and pulses like kidney beans, chickpea, and puy lentils.

Pickled

Pickling or marinating ingredients involves immersion in either brine or vinegar. The high pH kills
most bacteria and prevents any growth. Pickling affects the ingredients' texture and flavour, and the
resultant product is said to be pickled. Examples include pickled onion, cucumber, gherkin,
mushrooms, sundried tomato, jalapeno, sauerkraut, and olives.

Dried

Dehydration is a method of preserving food by removing the moisture content so that microbes
cannot grow or reproduce. Fruits and vegetables are available dried like mushrooms (shitake, morel,
porcini), apple, apricot, tomato, grapes, and chillies. Dried farinaceous products include pasta,
noodles, lentils, and pulses.

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Stock rotation requirements - date codes and rotation labels for stock (KE 2)

1. A suitable stock rotation system must be in place to make sure older foods are used first and avoid
spoilage. It applies to chilled and frozen foods as well as other canned food. The general rule in
hospitality is “First In, First Out”.
2. ‘First In, First Out’ is the preferred method of stock control in the hospitality industry. New stock is
placed in the back of storage when it comes in, pushing the older stock forward to be sold first.
While this may seem to be an obvious method of dealing with stock and saves thousands of dollars
in lost products, not every restaurant takes the time to do so.
3. Foods with a relatively long shelf life, such as tinned products, cereals, and biscuits, are labelled
with the best before the date it is safe to serve. A restaurant could be prosecuted for selling unfit
food if the contents have deteriorated due to mould growth or spoilage.
4. Food with a short shelf life in which food organisms can grow, such as ham or pork slices, are
labelled with a use-by date. It is an offence to use products that have passed the use-by date.
5. The shelf life and date codes of items are only valid if the correct storage conditions are adhered
to, including temperatures specified clearly by the manufacturer. Every food handler must be
trained to follow the instructions on the label.

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6. Food with an expired use-by date, returned to the supplier, must be clearly labelled as “not
intended for sale”.
7. Every food handler delivering the food must check the temperature, quality, damage to the
packaging, pest infestation, and use-by and best before date. The food handler must reject
unsatisfactory deliveries and return them to the suppliers.

1.4 Check perishable supplies for spoilage or contamination prior to

preparation.
Perishables:

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Foods that spoil rapidly and must be refrigerated are known as perishables. Non-perishable foods,
on the other hand, will not spoil for a long time and do not need to be refrigerated.
Fruits and vegetables, fresh meat, items purchased from cool cabinets of supermarkets, and freshly
cooked food saved for later use are all examples of perishable food. It is often kept in the
refrigerator. Some fresh fruits and vegetables, on the other hand, can be stored outside of the
refrigerator if they are kept cool.
Perishable foods must always be stored at the correct temperature. Bacteria thrive on perishable
foods if the foods are not stored properly, and the foods soon become unfit for consumption.

Food Contamination:

When polluted by a physical, chemical, or microbiological contaminant, food is contaminated or not

fit for consumption. This results in 3 kinds of contamination:

● Physical contamination: is caused when a foreign object such as a piece of plastic, metal or
glass, screws, or band-aids contaminates the food.
● Chemical contamination: is caused when food is contaminated by any toxic liquid such as
cleaning chemicals, insecticides, or pesticides.
● Biological Contamination: is caused by microscopic organisms - bacteria and viruses such as
Salmonella or E. coli.

Contaminated food is very dangerous if consumed and can cause food poisoning, and serious
sickness, leading to death. It can cause loss of revenue, heavy fines, a bad reputation or lead to the
closure of a business. Hence, food handlers have the responsibility of ensuring food is always
handled safely.

Food Spoilage:

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Every food has traces of bacteria in it, and if not stored properly in refrigeration (5C) or freezer (-
18C), cross-contaminated, or handled incorrectly, it may become spoiled. This means the food can
develop an unpleasant smell, taste, texture, or appearance due to bacteria, viruses, or moulds. A
simple example is when bread is left too long, a green mould can be seen growing on it. Perishable
products have a high protein content and are more susceptible to spoilage.
Key points to inspect when checking for spoilage or contamination:
1. Any beef or pork that is dark brown or discoloured smells pungent or feels tough or slimy
should be avoided.
2. Any poultry that seems faded, has a strong odour, or feels tough or slimy should be avoided.
3. Avoid any fish with a strong fishy or ammonia-like odour, is faded or discoloured, has
squishy or slimy flesh, or has squishy or slimy meat.
4. Any meat in a broken, leaking, or ripped package should be avoided because it has most
likely been exposed to the air and hazardous bacteria.
5. Physical changes or signs of chemical or microbial contamination
6. Meat turning brown is a clear sign of bacterial contamination
7. Fruits or vegetables becoming very soft and losing their texture is a clear sign of chemical
contamination
8. Damaged or dirty eggs are a clear sign of physical contamination
9. Milk and milk products must be clear of any foul smell and free from discolouration.
10. Vegetables and fruits must be free of insects, blemishes, or excess dirt.

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Self – Assessment
Question 1: What is a standard recipe? Explain its importance in food production.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 2: What is ‘FIFO’?

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 3: List the steps involved in stock rotation.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

42 | Page
Chapter 2: Select, prepare, and use equipment (KE 12)
This chapter will discuss the following points in detail:

2.1 Select type and size of equipment suitable to

requirements.

2.2 Safely assemble and ensure cleanliness of

equipment before use.

2.3 Use equipment safely and hygienically

according to manufacturer instructions

2.1 Select type and size of equipment suitable to requirements. (KE 12)
Selecting the type and size of equipment as per the requirement

The equipment used within the hospitality industry varies from small tools to large scale commercial
equipment. Selecting the right type and size of equipment is determined by the following factors:

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 Size of the establishment

Energy efficiency

Must meet all the food safety requirements

Must be ready to cope with future demands

of production

The layout of the kitchen

Maintenance of the Equipment

Ease of use

Ease of cleaning

Meets current and impending legislative

requirements

To guarantee that the machine is safe for the operator, follow the manufacturer's instructions for
use and assembly. Before use, these safety requirements must be followed.

Equipment used in a commercial kitchen:

The types of equipment commonly used in the kitchen can be placed into the following categories:

1. Restaurant cooking equipment

2. Refrigeration and storage equipment

3. Food preparation (‘prep’) equipment

4. Commercial dishwashers

5. Smallwares

Equipment used in the preparation of fruit and vegetable dishes:

Restaurant cooking Food prep equipment Smallwares Refrigeration

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 equipment Equipment

Ovens Food processor Knives & Chopping Refrigerator

boards

Range Blender Graters Freezer

Griddles Mixer Melon ballers Walk-in Cooler

Grills Juicer Peelers & zesters

Salamanders Mandolins Mixing bowls

Deep Fryers Mouli Spoons & ladles

Bratt pans Kitchen Scales Turners/ Spatulas

Bain Maries Spice Grinders Tongs

Microwave Toaster Food pans

Burners Kitchen scissors Chinois

Potato rumblers Pots and Pans

Steamers Thermometers

Equipment used in the preparation of egg dishes:

Restaurant cooking Food prep equipment Smallwares Refrigeration

equipment Equipment

Ovens Food processor Knives & Chopping Refrigerator

boards

Range Kitchen Scales Graters Freezer

Steamers Mixer Thermometers Walk-in Cooler

Burners Egg slicer Mixing bowls

Salamanders Toaster Food pans

Deep Fryers Spoons & ladles

Bain Maries Pots and Pans

Tongs

Whisks

Turners/ Spatulas

Slotted spoon

Equipment used in the preparation of farinaceous dishes:

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 Restaurant cooking Food prep equipment Smallwares Refrigeration
equipment Equipment

Ovens Food processor Knives & Chopping Refrigerator

boards

Range Blender Graters Freezer

Griddles Mixer Rolling pins Walk-in Cooler

Grills Pasta machine

Salamanders Kitchen scissors Mixing bowls

Deep Fryers Measuring cups and Spoons & ladles

spoons

Bratt pans Kitchen Scales Turners/ Spatulas

Bain Maries Colander Tongs

Microwave Mincer Food pans

Burners Rice cooker Chinois

Pots and Pans

1. Restaurant Cooking Equipment

Ovens

Ovens can cook large quantities of food. Ideal for baking, roasting, broiling, drying, and cooking
vegetables, they are a very important part of the modern kitchen. Ovens are available in standalone
and benchtop variations.

Ranges

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Rangers are a popular choice in commercial kitchens, combining the versatility and convenience of a
burner and an oven in one standalone unit and offering flexibility in the kitchen layout. Ranges are
also full grill or a combination of burner and griddle.

Burners

Burners are available in both freestanding and benchtop variations and are designed to withstand
the rigours of the commercial kitchen.

A tilt pan

Is a versatile piece of commercial cooking equipment that allows users to prepare a variety of food in
large batches. Also known as a braising pan, that tilt pan can be used to fry, simmer, steam, sauté, or
grill.

Grills and griddles

Have a steel surface that is heated to cook food.

Deep fryers

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Commercial deep fryers provide a safe and hygienic way to fry large amounts of food with precision
and consistency. Its best used to cook food completely submerged in hot oil.

2. Refrigeration and storage equipment

Freezers

4 types of freezers commonly used in the kitchen are:

● Chest freezers – have spring-loaded lids and are commonly used in kitchens that require a
significant freezer capacity and hold a huge amount of goods.

● Upright freezers – are a practical solution where kitchen floor space is a real commodity and
enables easy access to food items.
● Under the counter, freezers offer space-saving and convenient access to frozen items, ideal
for busy kitchens, and durable and single and multi-door configurations.
● Counter freezers - like their under-counter counterparts, counter freezer provides space-
saving by adding to the kitchen's storage or preparation area.

Fridges

4 types of fridges used commonly in the kitchens

● Upright fridges - are recommended for kitchens with constrained floor space and come in
various sizes - single, double and glass doors with stainless steel and painted finishes.
● Counter fridges - professional and hygienic, and provide efficient refrigeration and increase
prep space.
● Under-counter fridges – are recommended for kitchens with space constraints.

● Low fridges - are practical, durable, and robust enough to enable additional catering
equipment such as grills and ovens to be positioned on top.

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3. Food Prep Equipment

● A food processor is an appliance that allows preparing all sorts of food in various ways, from
chopping to shredding to mixing dough. A food processor can handle many tasks that would
take longer to complete manually.
● Blenders are available in various types – Stick blenders and kitchen blenders. A blender is an
electric appliance best suited for blending solid ingredients with liquid ingredients.

● Mixers – a kitchen appliance used primarily for mixing, folding, beating, and whipping food
ingredients. Mixers are available in two major variations, hand mixers and stand mixers.

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 ● Slicers - provide a safe, simple, and hygienic way to prepare high volumes of food easily and
quickly. There are three primary types of slicers – Meat slicers, tomato slices and vegetable
prep machines.

● Salamanders – are versatile pieces of kitchen equipment used to broil, brown, glaze,
caramelise, grill, and toast.
● Toasters – Griddle toasters have the versatility of a grill and toaster, capable of grilling
sandwiches, frying burgers, and cooking pancakes.
● A microwave – uses energy waves to cook or reheat food.

4. Commercial dishwashers

Two types of commercial dishwashers are mainly used in the industry. One is the under-bench for
small scale operations, and the other one is pass-through and rack conveyors for large scale
operations.

● Under-bench Dishwashers – these dishwashers can be conveniently tucked away under a

bench or a shop counter, enabling significant savings in floor space. Although compact, they

50 | Page
 offer small to medium businesses a powerful solution to their washing needs, suitable for
cafes and restaurants needing a quick loading and easy to use solution.
● Pass-through & Rack conveyor dishwashers - pass through dishwashers come in various sizes
and wash capacities. Pass through machines offers versatility to clean a broad range of
kitchen goods such as crockery, cutlery, pots, and pans.

5. Smallwares

Knives

Are used for small volume dicing, cutting, filleting, slicing, and carving. There are a variety of knives
used for different cutting and carving purposes –

● Paring knife - is used for fine cutting work, removing onion skins, and cutting small fruits.

● Utility knife - is used in general-purpose cutting and scraping.

● Steak Knife - is used for cutting steaks.

● Santoku Knife – is of Japanese origin and used for cutting, dicing, and mincing.

● A chef's Knife - is a multi-purpose Knife used on multiple commodities such as vegetables,

fruits, meat, and poultry.
● A Serrated Knife (Bread Knife) has a long, thin blade with a serrated edge, enabling saw-like
motion. It is used to cut certain foods with firm skins or outer layers, such as bread, tomato,
and capsicum.
● Boning/Filleting Knives – comes with a narrow, sharpened, flexible blade and protruding
heel near the handle. They can run along with the bones of flatfish or ribs smoothly.
● Carving Knife comes with a long, thin, and sharp blade to ensure neat and accurate cutting.

● Slicing knife - has a long, sharp blade that tapers at the end and helps slice fruits and
vegetables finely.
● Turning Knife – This knife is an essential component to present the food uniquely. It has a
small, curved blade that is used to carve the vegetables into the shape of a container.

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 ● Cleaver - a butcher knife that is strong and sharp to cut through large pieces of bones of
pork and beef.
● Palette knife - is useful for moving small items without breaking them or lifting a pastry. It is
also used to finish cakes.

● Measuring cups and spoons - Most measuring spoons sets have a tablespoon, half teaspoon,
and 1/4 teaspoon. While most measuring cups come in sets with One Cup, half Cup, 1/3 cup
and quarter cup. The measurements are generally 1 L cup, 2 L cup, and 4 L cups for liquid
measuring cups.
● Spoons and ladles - are great for all kinds of stirring and transferring.

● Silicone spatula - is ideal for making omelettes. It is useful for folding together wet and dry
ingredients together.
● Metal turner is flexible enough to easily slide under any ingredient to move or turn the same
or make stir fry noodles.
● Salad Spinner – also known as salad tosser, removes excess water from washed salad
greens.
● SS Mixing Bowls – Stainless steel bowls are useful for measuring and preparing various
ingredients.
● Hand Blenders or Immersion Blenders are very useful tools in the kitchen and can blend,
puree, mix, beat, and liquefy. They are commonly used to make salad dressings and
emulsified sauces.

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2.2 Safely assemble and ensure cleanliness of equipment before use. (KE 12)
Safe operational practices and assembly of equipment in the hospitality industry

Commercial kitchens require many types of equipment for day-to-day operations. The following
steps must be followed to assemble and operate the equipment safely:

a) Read operating Manual - All commercial machines come with an operating manual. This
must be read carefully by the food handler before operating it.
b) Undertake appropriate training - Food handlers using equipment for the first time require
training. The modules must be designed to ensure that the food handler knows how to
operate the machine to minimise the risk of an accident. Only after the food handler has
operated the machine under supervision can they be allowed to operate it individually.

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 c) Check the guards – All appliances are fitted with guards. If any guards are loose, damaged, or
not available, a technician should be arranged to check the appliance before operating it.
The guards ensure that usability and operational health and safety are enhanced.
d) Check the parts are working - Make sure that the parts of the commercial machines are
working. If unsure, the cook must use the operating manual or call for a technician.
e) Check the power cord - When operating in a food preparation facility, it is necessary to
follow operating health and safety protocols with power cords. With commercial machines
make sure the power cord is not damaged or frayed. If suspecting damage, the cook must
not operate the machine but rather tag the machine out of use and arrange for a technician
to attend.
f) Ensure the device is cleaned - Always wipe down the machine after each use according to
the operating manual procedures and instructions.
g) Ensure the table is free from clutter and other food contaminants - Removing clutter from
the workbench makes cooking processes easier and faster.
h) Ensure the bench is solid and at the right height - The workbench must be solid and not
rocking. It should be set at the correct height to ensure effective operation without injury.
i) Wearing the right PPE - All food handlers must be wearing the correct PPE at work while
operating any equipment.
j) Turn off the machine - After using any machine, turn it off and remove the power cord.

Ensuring cleanliness of equipment before use

The best way to ensure the cleanliness of equipment in a food production facility is by visual
inspection. Visual inspection is a method that provides clear information on whether the appliance is
free of soil and food debris. Visual inspection also helps to detect wear and tear on the equipment.
Cleaning is removing food and other types of soil from a surface or item - for instance, glasses,
dishes, or cutting boards. It is performed using a cleaning agent that removes soil, food, or other
substances. The right cleaning agent must be carefully chosen as not all cleaning agents can be used
on food contact surfaces. A food contact surface is the surface of equipment or utensil with which
food normally comes in contact. For instance, some metal cleaners, glass cleaners, and bathroom
cleaners cannot be used since they might leave an unsafe residue on the surface that might contact
food. Read the label that should indicate if the product can be used on a food contact surface. The
right cleaning agent must also be chosen carefully to make cleaning easy.

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The cleanliness of the equipment should be checked properly before using it. There may be some
food stains or some cleaning material residues as they may not have been dissolved with water due
to improper washing. If equipment is not checked before use, it may be harmful to health, causing
food poisoning by contamination from the food which comes into contact with that equipment.

Kitchen cleaning chemicals

The chemicals used in the kitchen primarily depend on the following factors:

The surface or equipment that needs to be

cleaned

The cleaning method

Type of soil found on the surface

There are four main types of cleaning agents commonly used in the kitchen:
a) Detergents- is the most common type of cleaning agent that is used in a commercial kitchen.
They work by breaking up the soil or the dirt on the surface and making it easy to wash
away. The detergents commonly used in commercial kitchens are powder, liquid, gel, or
crystal.
b) Degreaser – Degreasers are also known as solvent cleaners. They are used to remove grease
from surfaces such as oven tops, counters, grills, and backsplashes.
c) Abrasives - are chemicals that depend on rubbing or scrubbing action to clean dirt from hard
surfaces. In commercial kitchens, abrasives are usually used to clean floors, spoiled pots, and
pans.
d) Acids - Acid cleaners are the most powerful type of cleaning agent. While using acid
cleaners, precautions must be taken, and correct PPE must be worn. If not diluted, acid
cleaners are very poisonous and even corrosive. They are used to remove mineral deposits
and descaling dishwashers.

2.3 Use equipment safely and hygienically according to manufacturer

instructions (KE 12)
The following points must be followed to use equipment safely according to manufacturers'
instructions:

55 | Page
 ● Assemble the equipment correctly according to the manufacturer's instructions

● Check for any damage to the power cords. The cords can get damaged, develop cracks, or
even have loose components.
● Place the guard securely in place before switching on the appliance

● Avoid operating the appliance near the edge of the bench. Vibrations caused by the machine
can risk the machine falling and causing an accident.
● Never operate the machine near water or sink

● Avoid contact with any moving parts. This includes fingers, hands, knives, and other utensils.

● Never feed food into the machine by hand

● Never leave the machine unattended.

● Always switch off the machine and unplug the cord before removing the attachments or
cleaning the machine.
● Keep the work area always clean.

● Face all the long handles inwards; this prevents people the hot pot and its contents being
knocked from the stovetop.
● Always wear a complete uniform and when required personal protective equipment (PPE).

● Always use cloth gloves/mitts or dry tea towels when touching hot tools and equipment.

● Use tongs or slotted spoons to add ingredients to avoid burns from splashes or steam.

● If dealing with large quantities of hot liquid, leave the pot on the stovetop. Remove it only
when it has cooled.

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 ● Use a spoon to take liquids from the pot rather than pouring directly.

● Always let the steam escape away outside rather than towards the operator.

● Switch off the equipment when not in use.

Working Hygienically in a commercial kitchen

To maintain hygiene in the kitchen, food handlers are required to maintain a high level of personal
hygiene and food hygiene.

Personal hygiene

Personal hygiene is cleanliness related to our bodies. The human body carries dangerous germs,
micro-organisms and bacteria, so good personal hygiene reduces hygiene risks. All clothing must be
clean, and uniforms should not be worn outside the workplace. Staff handling food preparation
should wear protective clothing such as a chef's uniform. This includes enclosed leather shoes and
hair covers. Jewellery and ornate rings are not permitted. All food handlers should wash and dry
their hands according to the correct procedure.

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The correct way to wash hands:

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Food hygiene

Good food hygiene is achieved by ensuring that food preparation, handling, and storage areas are
kept clean, food handlers maintain good standards of personal hygiene, and that food is always safe
from contamination or temperature abuse.
All foods should be cooked properly to recommended internal temperatures, especially perishables.
Food must be stored and handled correctly to avoid raw foods from cross-contaminating ready-to-
eat foods. Foods must be kept at the right temperature and not in danger. Hot food should be stored
or held at 60C or above, while cold food should always be stored below 5C.
Food-handling areas must be designed to permit food handlers to work hygienically and clean the
premises. All areas should be adequately protected from pests. Food should be handled carefully to
prevent contamination, and handlers should avoid unnecessary food handling.

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Self – Assessment
Question 1: What steps should be taken to select the right type and size of equipment for a
restaurant?

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 2: List five key points to assembling equipment used in the hospitality industry
safely.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 3: What are any five scenarios when washing hands is important in the hospitality
industry?

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

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Chapter 3: Portion and prepare ingredients (KE 9)
This chapter will discuss the following points in detail:

3.1 Sort and assemble ingredients according to

food production sequencing.

3.2 Weigh and measure ingredients and create

portions according to recipe.

3.3 Clean and cut ingredients using basic culinary

cuts according to quality standards.

3.4. Prepare eggs for different culinary uses.

3.5. Prepare fresh farinaceous ingredients.

3.6. Minimise waste to maximise profitability of

food items prepared.

3.1 Sort and assemble ingredients according to food production sequencing

Sorting and assembling ingredients according to food production sequencing:

The previous chapter discussed how to select quality ingredients, equipment, and tools for food
production according to standard recipes and preparation lists. Before starting the actual
preparation, the cook must first sort and assemble the ingredients in a sequence in which they are
added to the recipe. This process is often referred to as ‘Mis-en-place’, a term of French origin
commonly used in kitchens worldwide.
Mis en place is a French culinary term that means ‘putting in place’ or ‘gather’ and is a preparation
process before cooking. In a professional kitchen it refers to organising, arranging, and collecting
ingredients before preparing a dish. For example, weighing ingredients, preheating ovens, and
cleaning and fabricating ingredients.

Benefits of Mis en place (sorting and assembling ingredients):

● Any missing ingredients can be spotted before it is too late for a quick trip to the store or
workstation.
● Saves time by removing multiple trips between workstations and stores or workstations and
cooking range.

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 ● Preparing ingredients – preparation such as toasting almonds or cashew nuts and letting
certain ingredients like butter come to room temperature can be handled before cooking
rather than during another preparation step when time delays may affect food quality.
● Ingredients can be grouped or placed in sequence to ensure all recipe steps are included.

● It makes complicated recipes more enjoyable for the cook to prepare when they are no
longer trying to complete several tasks simultaneously.

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To summarise the above:

● Have the recipe for reference and develop a plan.

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 ● Gather all ingredients, utensils, and equipment needed. Turn on the oven to the required
temperature and oven setting.
● Wash, cut, dice, chop, and measure all ingredients.

● Place them into appropriately sized dishes, bowls, and containers for easy access.

● Set ingredients around the cooking station for better accessibility.

● For a larger-scale cooking project, place all cold ingredients in containers in a commercial
refrigerator to easily access them while cooking.
Good mise en place helps to save time and easily sort and organise all ingredients for cooking or
baking in a sequence. By doing a small amount of prep work before cooking, the cook can save a
great deal of time and easily move through the recipe's steps. It helps the cook to stay organised by
gathering all ingredients and equipment in one place and thus knowing in advance if any ingredient
is missing.

Mise en place requirements for fruits, vegetables, and farinaceous ingredients

Before making any dish, the cook must read the standard recipe a few times, calculate ingredient
amounts according to requirements, and then purchase or collect all the required ingredients and
the required equipment suitable for the recipe. Next, the cook must weigh and measure each
ingredient and do individual preparations as needed for each ingredient which can include:

● Fruits and vegetables: wash, peel and fabricate using basic culinary cuts. Wash vegetables
and fruits well to remove any soil, traces of chemicals (fertilizer, insecticide, or pesticide) or
insects. Leafy greens need to be washed in water 2-3 times to remove the sand or dirt.
● Eggs: bring to room temperature before use.

● Farinaceous products: wash, soak rice, lentils, and pulses, and sift flour. Wash rice, lentils,
and pulses with 2-3 changes of water. Soaking grains and pulses help them to rehydrate,
decreasing the cooking time and resulting in a better-quality product. For best results, soak
overnight or a minimum of 2-3 hours before cooking, but never soak more than 12 hours.

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3.2 Weigh and measure ingredients and create portions according to the recipe
Measuring and Weighing ingredients according to the recipe

Measuring and weighing ingredients is an important practical skill needed to ensure the accuracy of
all recipes. Measuring is weighing the mass of food (whether wet or dry). The key to measuring
ingredients is consistency. Most recipes are best judged by taste and personal preference, so taste
testing is always essential. Most all-purpose recipes contain liquid and dry measure equivalents.
These are useful for converting spoon measurements into cup measurements and for converting
volume measurements into a weight for use with kitchen scales.
In most kitchens the following four tools are used to weigh and measure ingredients:

Measuring cups:

These are not regular cups but Australian standard measuring cups designed to accurately measure
dry ingredients (flour, sugar, cocoa powder, etc.) and even liquids whenever cooking or baking. They
come in plastic or stainless steel in sets of 4. (1 cup – 250ml, 1/2 cup – 125ml, 1/3 cup – 80ml, 1/4
cup – 60ml). Remember to level the ingredients with the back of a knife or finger.

Measuring spoons:

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These are not regular spoons, but Australian standard measuring spoons designed to accurately
measure dry ingredients (salt, pepper, baking powder, etc.) and even liquids whenever cooking or
baking. They come in plastic or stainless-steel sets of 4 or 6 (1 tbsp, ½ tbsp, 1 tsp, ½ tsp, ¼ tsp, 1/8
tsp) where ‘tbsp’ – tablespoon, ‘tsp’ – teaspoon. Remember to level the ingredients with the back of
a knife or finger.

Measuring jugs:

Liquid ingredient volumes are measured in litres, millilitres or fluid ounces using measuring jugs.
They are generally made of plastic and come in different sizes like 500ml, 1ltr, and 2 litres. Make
sure to stand the jug on a flat surface and check the quantity at eye level.

Digital Scales:

Scales give more precision when measuring the weight of ingredients and can measure ingredients
that do not fit in a measuring cup like spaghetti, giving a more accurate reading. Both wet and dry
ingredients can be measured using a digital scale.
Following are the steps when using a digital kitchen scale:

1. The first step is placing the mixing bowl on top of the scale and hitting the "tare" or "zero" button.
This will account for the bowl's weight and set the scale's counter back to zero.
2. Now, add ingredients by spooning them into the bowl.

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3. Now hit the "tare" or "zero" button again
4. Next, add the next ingredient as per the recipe
5. Tare the scale again and repeat this process until all ingredients are added as per the recipe.

What is portion size, and how do we create portions according to a recipe?

A Standard Portion Size is the amount (weight, count, size, or value) of each food item sold to a
guest for a set price. It should be set for all items, including appetisers, main dishes, vegetables,
salads, desserts, and beverages. To ensure that customers get the expected portions, restaurant
owners must standardise and control the portion sizes leaving their kitchens. As a result, portions
should not be too little or excessively large. To keep food prices down while maintaining customer

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satisfaction, every item on the menu should have a set portion size that the organisation tests and
determines.
Every standard recipe mentions the number of the portions produced. The cook can then calculate
the total recipe required for the event or the number of bookings for that period using this specific
information. Common examples of standard portion control tools are ladles, peg measures, scoops,
spoons, and soup bowls.

Why is portion size important?

Portion size is important to ensure that every time a customer orders a dish, they get the same
portion. Also, it is important for chefs as they can plan and produce the exact amount of food.
Portion sizes also help to:

Ensure correct food cost and directly to the overall

profits

Maintain correct inventory

Avoid wastage by reducing the possibility of over-

ordering or overproducing a dish.

3.3 Clean and cut ingredients using basic culinary cuts according to quality
standards. (KE 9)
Raw fruits and vegetables can contain harmful germs or contaminants which may cause food
poisoning and need proper washing and cleaning before use. Especially when serving raw fruits or
vegetables in a salad, the cook must ensure they are well washed and cleaned before food
preparation.

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Cleaning ingredients

Cooking destroys bacteria or pathogens in food and renders it safe for consumption. However, for
raw ingredients, it is vital to clean and wash them before using them in a recipe to remove any
traces of pesticides, insecticides, dirt, or harmful pathogens. This removes any possibility of
contamination, thereby rendering dishes safe for consumption. The steps to effectively clean and
wash vegetables, fruits and farinaceous ingredients are:
1. Clean and sanitise the food sink and other food contact surfaces or utensils.
2. Wash hands using the correct hand washing technique (discussed in chapter 2).
3. Discard any damaged or bruised fruit or vegetables.
4. Rinse the produce thoroughly with plain running water before peeling.
5. If needed, scrub the rind of firm produce, such as melons.
6. Dry the produce. A salad spinner can be used for lettuce.
7. Place washed, peeled, or cut fruits and vegetables separately to prevent cross-contamination.

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Basic culinary cuts

After cleaning, washing, and drying fruits and vegetables, the next step is cutting them. Ingredients
should be cut precisely and uniformly as it contributes to the look, presentation, texture, and
sometimes the dish's taste. For example, shredded cabbage tastes different from diced cabbage in a
dish.
Vegetables are cut in various sizes and shapes to create tastes, textures, and mouthfeels. A group of
internationally accepted cuts of vegetables is termed ‘classical cuts’. The most common among them
are julienne, chiffonade, baton, brunoise, dice, slices, chop, and shred.

Cuts of Vegetables and fruits:

Name of the Cut Description Purpose

Julienne Thin strips of 1 mm x 1 mm x 25 mm Garnishes, stir-fries, salads

Jardiniere Batons of 3 mm x 3 mm x 18 mm Sauteing

Macedoine Large dices 5 mm x 5 mm x 5 mm Salads, sauteing

Brunoise Small dices 2 mm x 2 mm x 2 mm Garnishes, stuffing

Lozenge Cut obliquely, at a slant Stir-fry, sauteing

Slicing Cutting roundels from round vegetables Salads, grills, sauteing

Paring Peeling the skin or fruit or vegetable using a Paring fruits – apples, kiwi
paring knife

Chiffonade Finely shredded leafy vegetables Salads, garnish, sautéing

Payasanne Various shapes of 1 mm thickness Garnish, sautéing

Wedges Thick sections cut from round vegetables Potato wedges – frying,
roasting

Mirepoix Roughly cut aromatic vegetables (Carrot, Base for soups, stocks, sauces,
onion, leek, and celery) and braises.

Tourne / Chateau Turning vegetables into a barrel shape Stews, poaching

Mincing Chopping vegetables very fine Herbs – stuffing, garnishes

Chopping Evenly small cut vegetables, smaller than Stuffing, garnishes, base for
brunoise. curries.

Parisienne Balls scooped out of fruits and vegetables Salads, stews, confit
using a Parisienne scooper or melon baller.

Segment Usually done for citrus fruits, each segment Salads, garnishes
is cut out without the skin.

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3.4 Prepare eggs for different culinary uses. (KE 8,9)
Eggs are mainly used on their own, served boiled, fried, or scrambled. Nevertheless, they are also
often used as ingredients within other dishes. Eggs perform three main cooking functions:

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 1. Coagulation

2. Leavening

3.
Emulsification

Coagulation:

Coagulation is the firming of protein under the influence of heat and can be varied according to
taste, such as hardboiled eggs or soft-boiled eggs. Coagulation happens at 65C, and one should be
careful to avoid over coagulation or the egg getting too hard. Some uses of an egg for coagulation in
cooking include:

● Thickening: Custards and sauces are thickened by coagulation

● Binding: coagulated egg protein helps support the structure of cakes and bread. It binds
together foods, as in meat loaf or burger.
● Coating: used to coat food as in egg-based batters, for example, crumbed fish

● Clarifying: Egg coagulation is also used to clarify a consommé.

Aerating/ Leavening:

Leavening causes aeration in bread and cakes. When eggs are well whisked, it traps many air
molecules released when baking the product containing the whipped eggs, resulting in a soft,
leavened product. Egg whites can store more air molecules than the yolk or whole egg. Uses of the
egg for leavening in culinary:

● Eggs are used for making a variety of baked goods such as sponges, cakes, meringues etc.
The Leavening of eggs gives these products a lighter texture.
● Eggs are principal ingredients in making choux pastry from which a variety of products can
be made, for example, eclairs and profiteroles.

Emulsification:

Emulsification is used for making various sauces used in culinary. For example, hollandaise and
mayonnaise sauces both use egg yolks as an emulsifying agent to make these two mother sauces.
Uses of eggs for emulsification in culinary:

● emulsification of egg yolk and oil produces mayonnaise

● emulsification of egg yolk and clarified butter produces hollandaise sauce

● emulsifying power of egg yolks contributes to the crumbly texture of cakes

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Decoration and garnishing of dishes:

Slices, sieved or quarters of a boiled egg or fried egg can be used to decorate or garnish many dishes
like appetisers, salads, steak, and Nasi Goreng. Other uses:

● Enrich: Eggs enhance sheen and colour and enrich the taste and flavour.

● Glazing: An egg wash gives a shiny appearance to pastry and baked dough products

● Garnish: for various dishes.

Some basic egg preparations:

1. Always take eggs out of the fridge in advance of cooking. Eggs must be at room temperature
before use for a better final product.
2. Separating egg white and yolk: Certain recipes call for either or only egg white and yolk. In such
cases, two common methods to separate them are used in the kitchen:

● Separating by hand: Crack the egg, hold the yolk with four fingers and let the white slide
through the fingers into a small bowl. Collect the yolk separately.
● Separating with the shells: Crack the eggs and transfer the yolk back and forth between the
two shell halves while collecting the egg white below in a small bowl. Collect the egg yolk
separately.

3. Boiled eggs: generally used for breakfast or as garnishes for various dishes, boiled eggs are used
widely in kitchens worldwide. The customer often dictates the degree of doneness which can be
soft, medium, or hard.

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 ● Soft boiled – 3-5 minutes

● Medium boiled – 7-8 minutes

● Hard-boiled – 10-15 minutes

The time is calculated from when the egg is immersed in the boiling water.
4. Fried eggs: a popular breakfast item, fried eggs are used as garnishes and components of other
dishes. These are generally pan-fried with some oil, and some types include:

> Sunny side up fried eggs but not flipped over

> Over Easy: The best way to place the sunny side up under a heat source like a salamander. A thin
white layer forms on the surface of the egg.

> Turned over or Over Well: This is a sunny side up where the egg is flipped over and cooked well.

5. Scrambled eggs: egg whites and yellow are beaten together with butter and cream, then fried and
broken up while cooking, served soft.
6. Poached eggs: very popular in breakfast as garnishes; poached eggs are cooked in water with a
few drops of vinegar, which helps in coagulation.
7. Omelettes: Cooking an omelette is difficult and requires practice. What is commonly referred to as
a ‘perfect’ omelette is half-moon shaped, fluffy and moist, soft in the centre, and yellow with no

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brown spots.

8. Souffle: ‘souffle’ is a French term meaning to inflate or puff. It is an egg-based dish that can be
savoury or sweet, characterised by puffiness and rising after being cooked. Stiffly beaten egg whites
are folded in the mixture before baking for this characteristic lightness: chocolate souffle, cheddar
cheese and spring onion souffle.

Food safety risks associated with raw egg products and alternative egg products:

Eggs are a complete food containing protein, vitamins, minerals, antioxidants, and good fats.
However, when raw, they may be a food safety hazard. As soon as eggs are laid, they are susceptible
to salmonella contamination. Salmonella is a deadly bacterium responsible for most food poisoning
cases worldwide. Raw eggs can be contaminated during the formation or the production process.
The bacteria reach the inside of the egg from outside through cracks or damage to the shell.
Consuming contaminated eggs can cause food poisoning.

Food safe egg handling rules:

● Do not use if cracked or dirty.

● Wash hands, equipment, and work surfaces before and after contact with raw eggs or raw
egg products.

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 ● Refrigerate raw egg products in the lowest racks of the refrigerator less than 5 C and
consume within 24 hours if prepared.
● Store them in their cartons and consume them within three weeks

● Uncooked cake, biscuit batter, or desserts such as chocolate mousse contain raw eggs and
can be a food safety hazard.
● Milkshakes or smoothies with raw eggs can also be a risk.

● Dips and sauces like mayonnaise and aioli containing raw eggs can be risky.

● Ensure all egg and alternative egg products are pasteurised and within the best before and
use-by dates.

3.5 Prepare fresh farinaceous ingredients. (KE 9)

Below are examples of farinaceous ingredients:

Rice Wheat Pasta Noodles Polenta

Lentils and Bulgur Couscous Cereals

pulses

Some steps of the preparation of such items include:

● Washing: rice, lentils, and pulses should be well washed, changing the water a few times
before use.
● Soaking: for best results, lentils, pulses, and rice should be soaked before use from 2-3 hours
to possible overnight but not more than 12 hours. It helps to reconstitute the products and
reduces the cooking time considerably.
● Making fresh pasta: sometimes the recipe calls for making fresh pasta, and in such cases, the
preparation, or ‘mis en place’, includes making fresh pasta.
● Cooking: Most pulses need to be simmered for an extended period of time to be cooked.
Farinaceous ingredients' most common cooking methods are boiling, stewing, and
sometimes braising.

Making fresh pasta and noodles:

Many restaurants prefer to make their pasta fresh. The recipe and method can vary but generally
involves flour, eggs, salt, and olive oil. Following the steps below, the dough is formed and then
flattened into pasta sheets by the pasta machine. Once the desired thickness is reached, the sheets
can be used to overlap each other to prepare various stuffed pasta like ravioli or cut into thin or thick
ribbons to prepare pasta like tagliatelle, linguini, and fettuccine. The dough can be made in a stand
or dough mixer for bigger amounts.
Similarly, fresh noodles can also be prepared using the respective dough, either with or without
eggs.

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3.6 Minimise waste to maximise profitability of food items prepared.
Food waste is a growing problem around the world. Out of all the waste that goes to landfills, 40%
comes from restaurants and other food businesses. Landfills overflow with food that could have
been repurposed, donated, or composted, alongside other non-food service items such as napkins,
paper plates, plastic cutlery, and other disposable products. With growing food inequity and climate
change a major concern, reducing food waste is more important than ever.
Wastage of food directly affects the profitability of the restaurants. Food supplies are the highest
cost for any food establishment so it is important to track food usage and wastage.

Reduce Reuse Recycle

Ten ways to minimise waste and maximise the profitability of food items prepared are as follows:

Measure food waste

By tracking food usage and waste, restaurants determine how to scale back production while still
meeting customer demand. A “food waste inventory” can help identify how much food is wasted in
order for a restaurant to implement changes (e.g., smaller portions, menu changes or substitutions)
and monitor progress.

Forecast food orders.

Having a system to forecast food orders accurately means more accurate data and better prediction
of food order patterns with more control over the kitchen. This ultimately leads to minimising waste
and maximising profits.

Engage staff.

Food Handlers are important when it comes to reducing food waste. Some of the most
groundbreaking ideas for reducing food waste come from the kitchen and front-of-house staff rather
than from management. Investing in training staff helps to engage them in avoiding wastage.

Practice good stock control.

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Effective ordering and stock rotation are important for minimising food spoilage and waste. Ensure
that all stored food is correctly labelled with best before or use-by dates and that any employee
working with food in the establishment is trained in proper First In, First Out inventory management
practices.

Avoid overproduction.

Many chefs use batch preparation to save time and money. When measuring food waste in
businesses, it is found that switching from batch cooking to cook-to-order cooking saves money
overall.

Have a plan for excess food.

Forecasting customer demand is approximate rather than exact; therefore, restaurant kitchens
frequently have excess food items which may be wasted if the restaurant does not have a strategy
for dealing with them.

Compost.

Consider whether composting is a possible solution for unusable food leftovers. Some restaurants
utilise kitchen compost to improve the soil in their fruit and vegetable gardens or as a natural
fertiliser for landscaping. Keeping garbage out of landfills and composting decreases the
environmental effect (and the waste removal bill).

Recycle.

Paper, cardboard, cans, bottles, and other recyclable goods are frequently seen in restaurant trash
bins. Food businesses can help the environment while saving money on waste collection by properly
disposing of these products in the appropriate recycling bins. To prevent waste products and
recycling from being mixed, ensure recycling bins are clearly labelled and used only for recycling.

Switch to re-usable non-food items. Paper, napkins, plastic cutlery, and dishware are all disposable
items that can cause much waste and are expensive. Customers can be presented with re-usable,
environmentally friendly items. Using some single – use items is occasionally unavoidable but should
be avoided as much as possible.

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Self – Assessment
Question 1: What is the benefit of sorting and assembling ingredients?

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 2: List and describes three cuts of vegetables.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 3: List five ways to minimise wastage in commercial kitchens.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

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Chapter 4: Cook vegetable, fruit, egg, and farinaceous dishes.
This chapter is going to discuss the following points in detail:

4.1 Follow standard recipes to select and use

relevant cookery methods for vegetable, fruit, egg,
and farinaceous foods.

4.2 Select and add accompaniments suited to the

dish.

4.3 Make food quality adjustments within scope of

responsibility.

4.1 Follow standard recipes to select and use relevant cookery methods for
vegetable, fruit, egg, and farinaceous foods.
Fruits, vegetables, eggs, and farinaceous ingredients are cooked using various cooking methods
specified in the recipe. Hence, cooks must understand the different basic cooking methods to select
the best method for each ingredient to get the best result. For example, an egg can be hard-boiled,
but green vegetables like beans and broccoli need to be just blanched to retain their green colour
and crunch. Methods of cooking can be categorised as below:

Below are appropriate cookery methods for ingredients:

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 Ingredient Cookery Method Example

Vegetables Boiling Potato, cauliflower, carrot

Blanching Green beans, broccoli, asparagus

Steaming Bok choy, cauliflower, broccoli

Braising Fennel, cabbage, leeks

Deep frying Potato, eggplant, cauliflower

Shallow frying Onion, spinach, mushroom

Roasting Pumpkin, Brussel sprouts, capsicum

Stewing Carrot, turnip, potato

Grilling Zucchini, eggplant, asparagus

Fruits Deep frying Apple, pineapple, banana (in a batter)

Shallow frying Pineapple, apple, banana

Poaching Pear, apricot, apple

Stewing Rhubarb, peach, cherry

Grilling Pineapple, peaches, apricots

Eggs Boiling Hard-boiled, soft boiled

Shallow frying Fried egg, scrambled egg, omelette

Poaching Poached egg

Baking Custard – caramel custard

Farinaceous Boiling Pasta, rice, pulses

ingredients
Stewing Lentils, pulses, rice

Steaming Couscous, rice

Shallow frying Gnocchi, polenta, noodle

Baking Pasta, rice, lentils

Braising Lentils, pulses, bulgur

Understanding different methods of cooking

It is necessary to understand the different cooking methods. There are twelve basic methods of
cooking that underpin the principles and practice of food preparation and the creation of dishes, as
shown above. Following is more specific information about these methods:

Blanching

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Blanching is a cooking technique that involves immersing ingredients in rapidly boiling water for a
short time before shocking or cooling them in ice water. This method can soften vegetables such as
cabbage, onions, and carrots. Some uses of blanching:

● Blanching can be used to soften ingredients or reduce particularly strong and distinct
flavours or bitterness from many vegetables
● It helps maintain and brighten colour and texture (blanching beans, or broccoli)

● Partly cook ingredients

● Meats and seafood can be blanched to close the pores, retaining colour and nutrients.

● It helps in removing the skin from some foods such as tomatoes.

Poaching

Poaching is a cooking technique in which food is cooked in a gently simmering liquid. The liquid used
can be water, milk, stock, or wine. Poaching differs from other "moist heat" cooking methods like
boiling in that it is done at a relatively low temperature of 71–82 °C. This temperature range makes it
ideal for delicate foods such as eggs, poultry, fish, and fruit, which would otherwise fall apart or dry
out when cooked. It is often regarded as a healthy cooking method because it does not use fat for
cooking or flavouring the food. Some uses of poaching:

● Used to make poached eggs

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 ● Fish, poultry, and seafood can be poached to keep them soft and moist. An example is
poached salmon
● Fruits such as pears, peaches, and nectarines can be poached to make them softer

Boiling

Boiling is a cooking method in which food is completely immersed and cooked in a boiling liquid (at
100⁰C), such as water, stock, or milk. Boiling is more relevant to vegetables, which are cooked in
rapidly boiling salted water for a very short time. This gives them a firm and pleasant texture,
maintains their colour, and ensures the vegetables retain most nutrients. Eggs and vegetables grown
above the ground should be started in boiling water, whereas vegetables grown below the ground
should be started in cold water. Some uses of boiling:

● Vegetables such as beetroot are boiled to remove strong flavour and soften the fibrous
texture
● Boiled eggs are common in breakfast and garnishes

● Pasta, rice, lentils, beans, and pulses are cooked by boiling

● Cheap cuts of meat could be cooked by boiling

Simmering

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Simmering occurs when food is brought to a boil at a high temperature and then reduced to a lower
temperature (95 °C-98 °C). In simmering, the water moves gently, slowing the cooking of the food.

Steaming

Steaming is cooking food with heat in the form of steam. Steaming works by continuously boiling
water, causing it to vaporise into steam; the steam then carries heat to the food, cooking it. The food
is kept separate from the boiling water but directly contacts the steam, giving it a moist texture. This
is often accomplished by placing the food in a food steamer, typically a circular container made of
metal or bamboo, usually with a lid to allow the steam to cook through the food. Some uses of
steaming:

● Vegetables, fish, and tender meats can all be steamed. Because they are not subjected to
particularly high temperatures, such ingredients retain their colour and nutrition value.
● Dim sum, potstickers, dumplings, buns, and baos are all cooked by the steaming method.

● Frozen vegetables are steamed to retain their colour and nutrition before use.

Stewing

Stewing is a cooking technique where the food is completely submerged in the cooking liquid: stock,
milk, syrup, and white or brown sauce. Stewing is a lengthy cooking process that results in food with
concentrated flavour. The finished sauce is always served alongside the food. Stews are typically
cooked at a low temperature (simmered rather than boiled), allowing flavours to mingle.
Stewing is a process used to cook:

● tougher cuts of meat (chuck, gravy beef, round, and shanks)

● combinations of vegetables and meats

● older beasts (mutton and hogget)

● vegetables on their own

● older fowl (boiling hens)

● vegetables and lentils or pulses

● fruit for jams, pies, and compotes

Braising

Braising is a cooking technique where the food is half-covered with a liquid (stock, marinade, wine,
or a combination) and cooked slowly in a covered container (lid may be sealed). This technique is

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appropriate for large secondary cuts of meat, poultry, game, pork, offal, and vegetables. Meat can
be larded, tied, and marinated, whereas poultry can be trussed, barded, and marinated. The cooking
liquid, except for vegetables, is used to make a sauce that is served with the food. The braising
process can be done in an oven or on the stovetop. Braising can be done in ovenproof dishes or thick
bottomed pans. Some uses of braising:

● Vegetables like celery, fennel, leeks, artichoke, and cabbage can be braised

● Beef, kangaroo, lamb, rabbit, and venison could be braised

● Game birds, poultry such as chicken, pheasant, and duck could be braised

Roasting

Roasting is the oldest cooking method in which food is cooked in an oven or over direct flames/ heat
by dry heat. Around the world, there are different interpretations of the word roasting: Spit roasting,
Tandoor, Barbeque, Pot roasting and Rotisserie.
Roasting is a simple process but needs careful control of heat and timing to determine when the
roast is 'just right.' The cooking time and temperature is directly proportional to the size of the item,
its quality, fat content and the required degree of doneness. Fat like dripping, lard, or oil, which may
be rendered from the roasting item, is used to baste the roasting item from time to time.
Some uses of roasting:

● Root vegetables, potatoes, onions, and pumpkin can be roasted

● Prime quality joints and pieces of meat (legs, forequarters, fillet, tenderloin, and rump) can
be roasted
● Poultry - chicken, ducks, and turkey can be roasted

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Grilling

Grilling uses much direct, radiant heat and is typically used for cooking meat quickly. A grill (an open
wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised
ridges to resemble the wires of an open grill), or a griddle can be used to grill food. When using a
grill, heat is transferred to the food mostly through thermal radiation, whereas when using a grill
pan or skillet, heat is transferred through direct conduction. Producing a decorative trellis pattern on
grilled food is typical when grilling on bars. Some uses of grilling:

● Fish (steaks, fillets, and small whole fish) and shellfish (prawns, lobsters) can be grilled

● Prime cuts of meat such as steaks (sirloin, rump, and fillet steak), lamb chops, racks or
cutlets, and pork chops can be grilled
● Other meat products including burgers, kebabs, sausages, and bacon can be cooked on a grill

● Poultry such as chicken breasts, thigh fillets, and quail can be grilled

● Vegetables such as eggplant, peppers, tomatoes, zucchini, and others can be grilled.

Frying

Frying is the fastest method of cooking used in a commercial kitchen and involves cooking the
ingredient in fat, generally oil, at high temperatures. Frying can be of two types:

● Deep fat frying: Deep-frying is a cooking procedure in which food is fried completely
submerged in hot fat or oil. This is best for quick-cooking foods. Breadcrumbs, batter, egg,
milk and flour, egg white, and cornflour can coat deep-fried items (excluding potatoes -
fries).

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 ● Shallow frying: Shallow frying is a cooking method in which food is cooked in a small amount
of fat in a frying pan. The terms ‘pan-frying’, ‘sautéing’, and ‘stir-frying’ are all variations of
shallow frying. A combination of oil and butter creates a flavorful and efficient medium.
Breadcrumbs or beaten egg is generally used to coat most food items that will be shallow
fried. Schnitzels, cutlets, chicken breasts, and fish fillets are examples of ideal tender foods
for this approach.
Some uses of frying:

● Fish and seafood items can be fried generally with crumbs or batter. An example of this is
fish fingers
● Small cuts of meat and meat products can be pan-fried with or without a coating, like
tournedos, kebabs, veal schnitzel, sausages
● Poultry can be deep or shallow fried with or without a coating. Examples include fried
chicken, chicken schnitzel, pan-fried chicken breast, and nuggets
● Vegetables fried in batter can be used as snacks, such as tempuras, pakoras

● Fruits can also be deep/ shallow fried in batter

● Bread and other items can be fried for croutons, garnishes, and toppings.

Baking

Baking is a cooking technique that involves cooking food with dry heat in an oven. Baking is one of
the most popular cooking methods, and it may be used to prepare a wide range of foods, including
fish, meat, vegetables, fruit, pastries, and bread. Only small, very tender foods, such as lamb cutlets
and seafood, are acceptable for this approach.
Some uses of baking:

● Bread needs baking and can then be used in making croutons, bruschetta, garnishes.

● Slow baking ingredients – for example, vegetable chips - can make different chips and crisps

● Goods made with a puff, shortcrust or choux pastry can be baked. An example of this is
quiche
● Fruits can be baked – examples include baked apple, pear, and quince

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Sautéing

Sautéing is a way of cooking food in a shallow pan at high heat using a tiny amount of oil or fat.
Ingredients are frequently chopped into pieces or thinly sliced to aid in quick cooking. Conduction
between the pan and the food being cooked is the primary heat transfer route when sautéing.
Sautéing is generally done with olive oil or clarified butter, but any fat would suffice. It is a rapid
cooking process and works well with small, tender foods. After seasoning, the food is sautéed and
stirred constantly. Vegetables and a few fruits can be successfully sauteed to bring out their flavour
and aroma.

Stir-frying

Stir-frying is a Chinese culinary technique in which ingredients are swirled while frying in a tiny
amount of hot oil. This practice started in China and has since spread throughout Asia and the
Western world. It is generally believed that cooking meals ‘quick and hot’ seals in their flavours while
retaining their colour and texture. This procedure can be used with any food item as long as it is
sliced small and uniformly, and produces powerful flavours in a short amount of time.
Stir-frying is a healthy and nutritious cooking method and is used effectively with vegetables.

4.2 Select and add accompaniments suited to the dish. (KE 4)

An accompaniment is part of the dish or served separately with a dish that complements the dish
and improves its taste, texture, and flavour. Food items like sauces, vegetables, salads, and some
meat items, cheese, or bread, are accompaniments that make a dish complete. For example, the

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accompaniment for most pasta dishes is grated parmesan cheese. Some typical accompaniments to
fruit, vegetable, egg, and farinaceous dishes are:

Vegetables

Following are some examples of accompaniments with vegetables:

Side of rice, noodle, pasta, or bread with vegetarian dishes like curry,
stir fry and casserole
Small salad with baked items or omelette.
A baked potato is generally served with sour cream and chives
Brussel sprouts are served with sauteed onion and bacon
Hollandaise, mayonnaise sauce and melted butter are used as
accompaniments for vegetables
Fruits

Following are some examples of accompaniments with fruits:

● Cheese, crackers, and nuts with served with dry or fresh fruits

● Ice cream, fresh cream, whipped cream, and yogurt is served with fruit salads.

Eggs

Following are some examples of accompaniments with eggs:

● Eggs are served as an accompaniment to meats like bacon, sausage, and steaks.

● Eggs also serve as accompaniments to vegetables like asparagus, mushrooms, and spinach.

● Grilled tomatoes always accompany breakfast egg items.

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 ● Small salads can be served with egg dishes like omelette or frittata.

● Other farinaceous dishes like rice, bread, noodles pasta can all be used to complement egg
dishes like curries.

Farinaceous

Following are some examples of accompaniments with farinaceous dishes:

Rice is generally an accompaniment to other dishes. However, rice is the main ingredient in a few
dishes, like paella or risotto. In such cases, it can be served with an accompaniment like bread. On
the other hand, some examples of rice being served as an accompaniment:

● Steamed rice with stew, braises, curries and stir-fries

● Rice salad can be served with meat, fish, or poultry dishes.

Pasta - some accompaniments are:

● Grated parmesan

● Crusty bread or garlic bread.

● Vegetables and salads like mushrooms, spinach, and arugula.

Noodles such as rice can also be served as an accompaniment to other dishes or by themselves with
other accompaniments. It can be served by itself with soy sauce, vinegar, and other proprietary
sauces, or served as a side with Asian mains like fried rice with Schezwan chicken.
Other farinaceous dishes, including polenta, couscous, lentils, and bulgur, are generally served as an
accompaniment and are not the main ingredient in a dish.

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4.3 Make food quality adjustments within scope of responsibility. (KE 3.4, 3.5)
Food quality requirements

Food quality is the quality characteristics of food that is acceptable to customers. It is best attained
by following the standard recipe tested and perfected to get the desired results consistently.
Food quality includes external factors such as appearance (size, shape, colour), texture, flavour, and
internal (chemical, physical, microbial). Because contamination can occur during the manufacturing
process, food quality is also an important food manufacturing requirement. Following standard
recipes ensures the dish meets the following quality standards:

Taste: following the standard recipe ensures a consistent taste

every time
Texture: again, following the standard recipe ensures the desired
consistency every time
Presentation: this information is also on the standard recipe and
generally includes a picture, such as garnish to be used, correct
crockery, plating style
Temperature: ideally, hot foods should be served hot and cold to be
chilled. However, there can be exceptions depending on the dish’s
standard recipe
Portion size: the portion size in pieces, quantity, volume etc., is
specified in the standard recipe, which needs to be adhered to

Making food quality adjustments within the scope of responsibility

In the ideal scenario, when all line cooks follow all steps of the standard recipes, a consistently good
quality product can be achieved. However, sometimes, in a busy kitchen, mistakes happen which can
alter the quality of the final product, or some products may be unavailable. It is the responsibility of
cooks to taste the food before it goes out to the customer. Most of the time, the presentation and
portion size are predefined and controlled but what sometimes needs to be adjusted are:

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Taste:

There are five basic tastes such as sweet, salty, bitter, sour, and umami which vary according to the
dish's flavours and the balance of which is very important. Sometimes the taste can vary due to
over/ under seasoning, using wrong ingredients, or using wrong amounts of ingredients. Such issues
should be rectified before the food reaches the customer. Under seasoning can be easily fixed.
Overseasoning can be sometimes fixed by adding an acid like lemon juice or starch like a potato.

Texture:

The food texture can be clean, creamy, crispy, crunchy, fibrous, moist, light, fluffy, rich, slippery,
smooth, or velvety. Crisp, crunchy, fresh ingredients should be used. It is important to follow the
recipe and if an undesirable texture develops, check with the senior chef to solve the issue rather
than serving it to the customer.

Temperature:

Make sure the food is at the proper temperature before serving. No customer wishes to eat a room-
temperature garden salad or a cold chicken satay. The temperature of the dish served should be
correct and as per the standard recipe. A food thermometer or probe should be used to check the
internal temperature of food before serving as part of quality control.

Freshness and other quality indicators for different vegetable, fruit, egg, and farinaceous
dishes (KE 3.3)

Before serving prepared vegetables, fruit, egg, and farinaceous dishes to customers, the cook must
carefully evaluate them visually and taste them. Freshness and quality indicators are as follows:

Vegetables and fruits:

● High-quality ingredients should always be used.

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 ● Ensure fruits and vegetables served raw as in salads look fresh with all ingredients
thoroughly washed and dried.
● Ingredients should taste crisp and juicy with no off flavour or taste.

● Items like avocado, artichoke, pear, and banana discolour quickly when cut and should be
cut at the last minute; preferably, use lemon-based water.
● Blanched or boiled vegetables should not lose colour or go soggy or limp.

● Fruits and vegetables should not be overcooked.

Eggs:

● No pieces of shell are present in the egg.

● No off odour or taste present. It should look fresh and have a pleasing smell.

● Hard-boiled and soft-boiled eggs should have a hard or softer yolk.

● Eggs should not be overcooked or develop a visible blue ring on the surface of the yolk.

Farinaceous dishes:

● Rice, noodles, or pasta should not be stuck together, forming lumps.

● Rice, noodles, or pasta should be perfectly cooked, not over or undercooked.

● Bulgur, couscous should be perfectly cooked, not crunchy, or mushy.

● Stuffed pasta should be sealed properly to avoid breaking while cooking.

Some common points for all dishes:

● Always taste the dish before serving and make any food quality adjustments like seasoning.

● The presentation should be well balanced in taste, colour, texture and portion size, and
should be visually attractive
● Ensure correct temperature. Hot food should be served hot above 60 C, and cold foods
should be served chilled below 5 C.
● The portion size should be correct as per the standard recipe, and the appropriate service
ware used should be clean.

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Clockwise from top left corner:

i. Fried rice ii. Poached pear iii. Noodles iv. Pasta v. Eggs Benedict vi. Ratatouille vegetables

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Self – Assessment
Question 1: What are different cookery methods used for fruits?

Answer:

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__________________________________________________________________________

Question 2: List and describe any two accompaniments used when serving pasta.

Answer:

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Question 3: What are the benefits of using a standard recipe?

Answer:

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Chapter 5: Present and store vegetable, fruit, egg, and farinaceous
dishes.
This chapter will discuss the following points in detail:

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 items in appropriate

environmental conditions.

5.5 Clean work area and dispose of or store

surplus and re-usable by-products according to
organisational procedures, environmental
considerations, and cost-reduction initiatives.

5.1 Present dishes attractively on appropriate service ware.

The taste of a prepared dish is important, but the presentation is also an important consideration. A
well-presented dish is appealing to the customer and makes them wish to taste it. Vegetables, fruit,
egg, and farinaceous dishes should be colourful, dainty, decorated, and well presented. Points to
keep in mind when presenting the dish are:

● Choosing the correct and appropriate service ware

● Portioning correctly: as per standard recipe

● Checking service ware for cracks and chips

● Checking the temperature of food and service ware. Hot plates should be kept in plate
warmers, and cold food plates should be chilled.
● Checking consistency: Service ware chosen should be of a consistent shape, size, and colour
for all plates served of any dish.

Plating methods for the practicality of service and customer consumption (KE 10)

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Vegetable, fruit, egg, and farinaceous dishes can either be plated and served as individual portions
or prepared in bulk on buffets, events, and functions for multiple serves. Most hotels have buffets
where these dishes are generally served in chafing dishes. On occasion, fresh fruits and vegetables
are individually served on the buffet for the customers to choose and make their own tossed salads.
Similarly, there are live pasta or noodle stations where the chefs make dishes in front of the
customers. Hence, serving single-serve individual portions or multiple portions in buffets and events
calls for different service-ware and tableware.
Recipes and food packaging sometimes include a recommendation on the presentation of the food
to make them look attractive. Most standard recipes come with a picture to demonstrate the correct
presentation of the dish. Otherwise, the presentation depends on the chef’s imagination and
creativity. Also, the plating method depends on the occasion or event. Different bowls and platters
can be used if they are plated for a single-serve ala carte order or served for multiple portions like a
buffet or event or chafing dish. This is also justified from the customer consumption point of view.
The first step in creating a good presentation is choosing the appropriate service ware followed by
creative arrangement.

Service ware - Crockery and tableware

To highlight the dish, selecting appropriate crockery and tableware is critical. Traditionally, standard
white crockery was used for presentations. However, with changing times, chefs are being more
creative and using a range of different tableware, including:

Platters

Platters are widely used to present dishes, especially in case of a sharing portion or passed around
snacks. However, excessively huge platters should be avoided as they appear to overpower the food.

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Plates, cups, and bowls

Various plates ranging from small, deep, or round flat are used to present a variety of dishes. Pasta,
risotto, and other farinaceous dishes are served on a pasta plate. Serving plates should have ample
room for spacing and beautiful food presentation. To make the food stand out, it is advisable to
select plain white or black serving dishes. However, decorations can be added for some visual
interest when required.

Wooden chopping boards

Wooden boards and platters are a popular choice to present food on buffets or pass around.

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Glass

Chefs use glass and mirrors for presentation for a la carte or buffets.

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

Dips and sauces:

Sauces are liquid or semi-liquid mixtures served as condiments or accompaniments to food, while
dips are a thick sauce generally served as an accompaniment for customers to dip their food in and
enjoy in culinary dips. Both sauces and dips add moisture, flavour, variety, and texture to a dish, and
for some dishes, it is a part of the dish itself—examples being soy sauce with sushi or hollandaise
sauce in eggs benedict.

Importance of sauces and dips:

● Enhances flavours.

● Moistens the food. Tartare sauce is served with fried items.

● Adds colour to the food. Hollandaise sauce served with green asparagus.

● Served as an accompaniment, it gives a contrast, complementing the food, and making it

more palatable.
● Enhances the nutritional value of the dish.

● It gives tartness and contrasts or balances a bland food. Devil sauce served with eggs gives
appealing tartness.

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Types of sauces and dips used

The standard recipe specifies the dip or sauce to be served with a dish. Many varieties of sauce and
dips can be used in a commercial kitchen when serving fruit, vegetable, egg, and farinaceous dishes.
Some are made in the kitchen, while many are generic sauces or table condiments often bought
from the store.

Proprietary sauces and dips

These sauces are commercially made and used in kitchens and include:

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 Soy Sauce – sushi, tempura, salad rolls

Worcestershire sauce – cocktails, dressings

BBQ sauce – chicken wings

Tomato sauce / Ketchup – fried items

HP Sauce – meats

Tabasco – to make any food hot

Chilli sauce

Many ready-made sauces, dips, and dressings are also readily available and used during functions
and events. However, it is recommended for these to be made fresh for better taste and freshness.

Classical dips and sauces commonly served with vegetables, fruits, and eggs dishes: (KE 3.2)

Dip or Sauce Description Example

(served Hot /
Cold)

Vegetables

Bechamel sauce White sauce made from milk and roux (a cooked Vegetable au gratin
(Hot) mixture of butter and flour).

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 Mornay sauce Bechamel + grated cheese Cauliflower mornay
(Hot)

Tomato Concasse A modern version of tomato sauce – peeled, Bruschetta

(Hot) deseeded, chopped, cooked tomatoes with garlic
and basil

Sour cream and Sour cream + chopped chives Topping for baked
chives (Cold) potatoes

Almandine (Hot) Brown butter + almond slices + parsley French beans

almandine

Hollandaise (Room A rich emulsified sauce made from egg yolks and Asparagus
temperature) clarified butter. hollandaise,

Guacamole (Cold) Mexican sauce of crushed avocado + lime + onion + Vegetarian tacos,
Serrano pepper + tomato + coriander. crudites

Hummus (Cold) Dip made from chickpeas + tahini + lemon + garlic Falafel, pita bread,
+ cumin + paprika crudites with hummus

Tzatziki (Cold) Dip made from yogurt + cucumber + garlic + olive Crudites, Greek
oil + dill + vinegar omelette,
sandwiches, and
wraps

Pesto (Cold) Sauce made from basil + parsley + garlic + olive oil
+ pine nuts + parmesan cheese

Remoulade Sauce Mayonnaise + mustard + capers + herbs (tarragon, Celeriac remoulade

(Cold) parsley, chervil) + gherkins + anchovy essence

Fruits

Cream, whipped Thick cream, sometimes slightly sweetened or Fruits and fruit-based
cream (Cold) whipped cream. desserts,
strawberries, apple
pie

Plain yogurt or Store-bought and slightly whipped before use. Fruit salad dressing,
flavoured yogurts fruit-based sauce,
(Cold) muesli

Chocolate sauce Made from melted chocolate or cocoa powder can Fruit skewers
(Cold) be a topping or dipping sauce with fruits.

Honey or Maple Sometimes drizzled over fruits. They are used in

syrup (Room dressings for fruit-
temperature) based dishes.

Sabayon or Custard Sometimes, a sauce of sweetened milk or cream Fruit custard, Berries

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 (Cold) thickened with egg yolks, flour, cornflour, or with champagne
gelatin is used. sabayon

Eggs

Bechamel sauce White sauce made from milk and roux (a cooked Poached eggs with
(Hot) mixture of butter and flour). white sauce.

Tomato Concasse A modern version of tomato sauce – peeled, Huevos Rancheros

(Hot) deseeded, chopped, cooked tomatoes with garlic (Mexico)
and basil

Hollandaise sauce A rich emulsified sauce made from egg yolks and Asparagus
(Room temp.) clarified butter. hollandaise,

Curry sauce (Hot) Originating from India, curry sauce is made from a Egg curry
base of browned onion, ginger, garlic, and
tomatoes with various spices added.

Thousand Island Mayonnaise + hard-boiled eggs + ketchup + Egg salad

Dressing (Cold) gherkins + onions + pimento + olives + paprika

Classic sauces served with pasta and gnocchi: (KE 3.2)

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Traditionally pasta is served with the following sauces. However, chefs are creating new flavours and
dishes that will be discussed as modern sauces for pasta.

● Tomato or Neapolitan Sauce: tomato Concasse flavoured with garlic and herbs. Rigatoni
Neapolitan.
● Pesto: pesto sauce is a fine blend of basil, parsley, garlic, olive oil, pine nuts and parmesan
cheese. Linguini Pesto.
● Carbonara: a rich emulsion sauce of egg yolk, cream and parmesan cheese flavoured with
guanciale, pancetta or bacon. Spaghetti carbonara.
● Bolognaise: a tomato-based meat ragout primarily using beef. Lasagna Bolognaise.

● Marinara: traditional tomato-based mixed seafood sauce. Spaghetti marinara.

● Fungi: mushroom cream sauce with button mushrooms but exotic mushrooms (dried/ fresh)
can be added like morels, porcini, or shitake. Parpadelle al Fungi
● Alfredo: creamy, cheesy sauce made from bechamel or white sauce and grated parmesan
cheese. Fettuccine Alfredo.

Contemporary or modern sauces: (KE 3.2)

Sauces have changed and refined over time. Chefs have moved away from thick heavy flour-based
sauces to much lighter and flavourful reductions. Classical sauces are based on the six mother sauces
and derivatives of the same, whereas contemporary sauces are part of the dish and do not need to
be prepared separately.

Gastrique:

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Caramelised sugar deglazed with white wine vinegar or other sour liquids. It has a sweet and sour
flavour profile and is often used as a base for other dips, sauces, and dressings.

Compound butter:

Soft butter whipped with different flavourings (herbs, spices, and other ingredients) and then rolled,
piped, and moulded. It can be served with baked potatoes and steamed vegetables.

Infused oils:

Cooking oils (olive, sunflower) flavoured with herbs, spices or other ingredients used mainly for
plating to add a burst of flavour. Served with bread in vinaigrettes and drizzled over many dishes.

Coulis:

A thin sauce made by straining pureed fruit or vegetables and can be served hot or cold. Vegetable
coulis is used for meat and vegetable dishes, whereas fruit coulis is served with desserts - Raspberry
coulis with cheesecake.

Relish:

Cooked and pickled, small cut or minced vegetables or fruit generally served cold as a condiment to
enhance a dish – Dill relish

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Chutney:

A cold sauce prepared from various ingredients (mainly fruit and vegetables, but meat and seafood
can be used) with the addition of vinegar, sugar, and spices for a sweet and sour taste – Mango
chutney.

Garnishes:

Garnishes can be defined as food items placed around or on the main dish for adornment or relish. A
careful selection of garnishes with flavour, colour, and eye appeal is appreciated and accepted as a
finished dish. The purpose of garnishing food is to make the dish more visually appealing or
complement the flavour and aroma, for example, lemon wedges and parsley with fried fish. It helps
to improve the colour of the principal dish by adding contrast.
Garnishes are frequently added to beverages and meals as a final addition, following the instructions
included within standard recipes. There is a broad variety of garnishes to choose from, depending on
the cuisine and the overall effect to be accomplished. When choosing garnishes, it is important to
keep in mind the nature of the dish and not be repetitive. Some examples of common garnishes
include:

Herb garnishes

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Small sprigs, a bunch of herbs (parsley, dill, thyme, rosemary), fried herbs (basil, sage), and chopped
or chiffonade of herbs are all good garnishes. The herb is chosen based on the principal dish and is a
common garnish that goes well with almost all dishes.

Crostini and Croutons

Sautéed or re-baked bread pieces can add crunch to soups and salads and form a base for appetisers
or garnish for mains.

Vegetable garnishes

Vegetables can be used in many ways as a garnish. Either raw, cooked, or pickled, cut in fancy
shapes, vegetables add colour, flavour and texture to the principal dish. Examples:

● Fried shallots garnishes in Vietnamese dishes

● Tomato slices or cherry tomato halves

● Vegetable Juliennes or fine vegetable strips add colour and texture and complement the
flavour of many dishes.
● A lemon wedge accompanies or is a functional garnish that complements fish dishes.

Whole or chopped nuts and seeds

Chopped or whole toasted nuts and seeds add nutrition and a crunchy texture to the principal dish.
For example, pinenuts on pesto pasta dishes.

Microgreens

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The small baby shoots of edible plants are known as microgreens. It can be used as a garnish for any
dish, adding nutritive value, taste, colour, and texture. For example, pea shoots, alfalfa, beet greens,
mustard greens, red amaranth

Edible flowers

Flowers of plants that can be eaten. It can be used as a garnish for any dish and adds much visual
appeal to a dish. For example, Nasturtium, borage, pansies, calendula, rose.

5.3 Visually evaluate dish and adjust presentation.

Appearance and presentation - Balance, colour and contrast (KE 3.1)

Chefs and other food professionals continually strive to improve dishes to excite customers and keep
the menu fresh. By evaluating dishes properly, chefs ensure the proper food quality and identify
areas for improvement. This section will discuss how to evaluate a dish in terms of presentation and
adjust for a better product.
The presentation can either be simple and uncomplicated or innovative and complex. Modern
interpretations involve innovations that may be very complex and expensive to produce. Ultimately,
the presentation depends on the establishment and where it wishes to position itself in the
marketplace. Essentially the product should look appetising or pleasing to the eye. If the dish does
not look appetising but is of high quality, the customer is still likely to enjoy the experience of eating
it, whereas if it fails on both points, both looking and tasting poor, the restaurant is very likely to lose
the customer's return business. Hence, the dish must undergo a proper visual evaluation before it is
served to the customer. The evaluation ensures the dish looks appealing and appetising, and the
following should be checked:

Balance:

To be a successful dish, it should be well balanced in taste, colour, ingredients, cooking methods,
nutrition, and textures. In terms of presentation, balance implies a visual balance of the dish's
components harmonised on the plate together. The main item should be the focal point, such as
protein like egg or the principal vegetable in vegetarian dishes. The sided or supporting elements or

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accompaniments should be placed around the mains. Finally, the sauce brings together all the
elements. The dish looks well balanced and ready to be served by adding relevant attractive garnish.

Colour:

The colour of the food and the chosen plate is important for a successful food presentation, directly
affecting the dish's visual appearance and appeal, leading to customer satisfaction. White is a top
choice for service ware among chefs, as it brings out the appearance of the dish beautifully.
However, an increasing number of chefs are experimenting with black and other colours of service
ware to elevate the dish's presentation.

Contrast:

When choosing plates or garnishes, consider texture and colour contrast. Having contrasting
textures makes eating the dish interesting. Similarly, in terms of appearance and presentation, the
contrast of colours and size of ingredients is very important. A few examples of contrasting service
ware are below:

● White, beige, or neutral foods (potatoes, cream-based pasta): Black or brown plates would
bring in much contrast.
● Red foods (meats, tomato-based pasta): White plates would perfectly contrast these foods.

Others:

● Size, shape, and cuts of ingredients

● Neat and attractive - should be clean and simple, not crowding the plate

● Freshness

● Cleanliness of service-ware

● Theme - can depend on the cuisine or the cultural background of the dish

● Height - should be proportional to the type of dish and the plate used.

● Plating - the plating should be attractive, keeping the main ingredient as the focal point

● Portion size - should be the right amount of ingredients, and the plate used should
complement the dish, not too big or too small.
● Temperature – all the products must be presented or displayed at the correct serving
temperature. For example, a chilled salad looks better as a warm temperature can make the
salad ingredients look limp and unappetising.

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Following are some checks and corresponding adjustments that can be made prior to service:

Check Adjustments

Sauces and dips Check if the correct sauces and dips are Check standard recipe and change if
being served necessary

Garnish Check if the garnish is correct, visually Check standard recipe and change if
appealing, the right size and fresh required. Change the garnish if too big
or small or not fresh.

Drips and spills Check service ware for any drips and Wipe the edges with a clean cloth or
spills tissue with vinegar

Visual appeal Check if the dish has good eye appeal Change the ingredients to add more
and looks colourful and attractive colour or add a more colourful garnish.

Taste Taste the dish before service. Check if Add seasoning if required. Remake if
the seasoning is appropriate not acceptable.

Service-ware Check if service ware is clean and of the Replate, if necessary, on correct service
correct size. Not too big or too small ware.

5.4 Store prepared food items in appropriate environmental conditions. (KE

11)
Ensuring food safety and optimising shelf life:

Once the dish has been prepared, it should be directly served to the customer or stored in
appropriate environmental conditions until it is served. This ensures that the quality and freshness
of the dish are maintained. On the other hand, if the prepared dish is not stored correctly as per
food safety guidelines, it can deteriorate or spoil and must be discarded, causing financial loss to the
establishment. Moreover, if the same dish is served to customers by mistake, they can suffer food
poisoning, which will harm the business.
Controlling the following environmental conditions ensures the food is safe, of good quality, fresh
and optimises shelf life:

Temperature:

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Perishable ingredients are high-risk foods that need to be handled carefully. To safely store these
prepared dishes, they should be either held:

Hot: above 60C (Hot holding in alto shaams or bain-

marie)

Cold: between 0 - 5C (Refrigeration)

All hot food should be stored above 60C, whereas cold food should be stored between 0C and 5C.
This is called temperature control. The temperature danger zone 5C – 60C should be avoided as
much as possible as this is the optimum temperature for bacteria to multiply.
When dishes are put on a buffet or display cabinets, it is not easy to maintain these temperatures. In
such cases, the food is in ‘time control’ – this means the food is in the temperature danger zone but
must be discarded after 4 hours. This relates to the food safety ‘2 hour / 4-hour rule’, illustrated
below:

Cover and label:

To avoid contamination during storage, all prepared food items should be covered securely in sealed
containers, cling film, or aluminium foil (in case of hot food). Also, all ready to eat food should be
kept on the top shelf or rack of a cooler or refrigerator above raw food to avoid cross-contamination
by dripping or spillage. Lastly, all foods stored should have an appropriate label as per food safety
guidelines for identifying them easily and knowing their date of preparation and expiry.

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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.
Before properly cleaning work areas, firstly, all surplus and re-usable by-products need to be either
disposed of or stored according to the organisational procedures, environmental considerations, and
cost reduction initiatives.

Waste minimisation and environmental considerations

Millions of tons of food waste are being generated worldwide, resulting in landfills. These break
down to create greenhouse gasses which adversely affect the environment and public health.
Wasting food also means wasting the resources used to grow, process, and transport that food.
Therefore, waste-minimisation techniques and environmental considerations relating to food
preparation are very important factors to consider. Reduce, reuse, and recycle, are major
environmental priorities for most businesses. Some factors to consider when planning and preparing
menu items to reduce waste include:

● Always check fridges before ordering and order only what is needed

● Ensure proper stock rotation by following ‘FIFO’ for ingredients and check labels for ‘use by’
and ‘best before’ dates before using any ingredient.
● Correct portion control of all meals to reduce food waste

● The correct storage, handling, and preparation of foodstuffs to reduce spoilage

● Use of off-cuts and recycling of food where possible for stocks/soups and sauces to reduce
waste and unnecessary costs
● Accurate measurements and calculations of all ingredients to reduce waste

● Using recyclable products where possible to reduce the environmental impact

● Resource efficiency in all areas of the food preparation, including only running appliances
when necessary to reduce carbon footprints
● Use the kitchen waste for composting as much as possible by properly segregating waste.

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Storing and using re-usable by-products according to organisational procedures

Re-usable by-products are leftovers while producing various dishes in a commercial kitchen, even
after using standard recipe cards. It may be due to a lack of planning, operational reasons, or excess
production of a particular product. It can be leftover salads from a buffet or leftover mains from a
function. Some of these food items can be reused within food safety guidelines. Reusable products
from a menu or function need special attention to reduce the possibility of micro-organism growth
and or contamination. Excess produce or products prepared for a menu, if suitable, can be re-used
under the following conditions:

● All perishable food that has been in the temperature danger zone (5C – 60C) for more than 2
hours needs to be used immediately and cannot be reused.
● Hot food needs to be chilled as per food safety guidelines – that is, it should be cooled to
less than 21C within the first 2 hours and then further cooled to less than 5C in four hours or
less. If the food does not meet the temperature guidelines, it must be discarded.
● Ensure food is stored correctly, properly covered and labelled (date and time stored and
use-by date), thus removing any possibilities of contamination.
● Leftovers can be safely refrigerated for 3-4 days in the cooler or 3-4 months in the freezer.

● When reusing food, it should be reheated to more than 60C within 2 hours and cannot be
further reused.
Once the food item has met all the guidelines, it is safe for reuse and can be saved in the refrigerator
to be re-used. Some ideas on how this leftover food can be repurposed include:

Leftover fruits or vegetables can be used to make

purees, sauces, or coulis.

Leftover starchy vegetables or farinaceous items

can be used to make or thicken soups.

Bread leftovers can be made into breadcrumbs or

croutons.

Leftover unused boiled eggs can be made into an

egg salad for sandwiches.

Leftover food which is still of good quality and

safety can be served to employees.

Cleaning work area (KE 7)

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Keeping the work area clean and properly storing leftovers and offcuts is important. Regular "clean
as you go" operations should be carried out between duties during the shift. Maintaining good
hygiene is essential, so make sure work areas are spotless. Ensure clean and dirty utensils are kept
separate, and that food is safe from cross-contamination. When switching duties, work areas need
to be cleaned in part.
For example, if dealing with raw eggs and then switching to making a salad, all food contact surfaces,
including hands, need to be sanitised, otherwise salmonella and other pathogens from an egg can
cross-contaminate the salad.
As per the Australian New Zealand Food Standards Code, all eating and drinking utensils (crockery,
cutlery, glassware) and food contact surfaces should be cleaned and sanitised regularly. To ensure
the workplace kitchen area is clean, the following rules can be the considered:

● Clean up any spills

● Put food scraps and rubbish in the bin

● Do not leave food in the fridge to spoil

● Replace sponges and tea towels regularly

● Always use the steps to wash, rinse, and sanitise to clean any area or equipment in the
kitchen effectively explained below.

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Cost-reduction initiatives in the kitchen

The key to maximising profit in the hospitality business is to avoid wastage of ingredients and, more
importantly, to minimise the absolute waste of produced dishes. Producing fruit, vegetable, egg, and
farinaceous dishes involves skilled chefs following detailed recipes. Hence, wasting them will directly
impact the profitability of the organisation.
Below are six key initiatives that can help reduce costs for the establishment:

Track food prices

This helps track food prices of ingredients, especially fresh produce and predict the pattern. This will
save the cost of ingredients by buying what is in season.

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Conduct Inventory consistently

Conduct a full inventory of all food, beverages, and supplies at least once per week or 15 days.

Mise en place

Food that comes processed and cut is more expensive than food that is not. For example, instead of
buying cut lettuces, buy heads of lettuce and process them. This ensures a better product as well as
saving money.

Review purchase specifications

Check exactly what the business is paying for.

For example, when buying avocado for guacamole, consider if a no.1 grade is needed or no.2 grade
would be just as acceptable.

Manage waste

Record all the waste the restaurant generates every day.

Use a waste chart to track the following:

Food returned by
customers because it was
Food wasted due to spills
in the kitchen
Food wasted due to
equipment failure
Food wasted due to a
cook’s mistake
Extra portion sizes that get
discarded

By keeping track of this, inventory can be tracked down, continuous issues identified, and hence
costs more efficiently reduced.

Portion food correctly

Chefs must be trained to portion correctly. It saves much cost to serve the right amount of food.

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Self – Assessment
Question 1: Give three examples of service ware that can be used to plate dishes.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 2: Name three garnishes and three accompaniments commonly used in the
presentation of dishes.

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

Question 3: What are three cost-reduction initiatives in the kitchen?

Answer:

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

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