Checkpoint: 1

Q1. What is the purpose of a mise en place list?

The main purpose of mise en place is to allow the chef to cook in the most efficient way without
having to stop. More often chef will have the required list of standard mise en place in front based on
the menu, it helps in saving time and be organized in the long run. For e.g, onions are diced, spices
and broth measured. And pots, pans and tools are laid out as well. Mis en Place list is very important
to prevent something like accidentally adding the salt twice and you're not scrambling to find an
ingredient in the back of the pantry right when you need to add it to the pan.

Q2. What is the key purpose of organising workflow?

Logical work lists and workflow plans enable kitchen staff to work effectively and efficiently within
specific timeframes and in the necessary order of importance. For instance, when peeling carrots, if
you let the peelings fall into a bowl, the need to clean the table is eliminated. For example, if service
begins at 5pm then everything must be in order and ready for service at that time, and if the deep fryer
is not on in time then customers may have to wait, creating dissatisfaction. Therefore, always make
sure that you have checkpoints during preparation to make sure you stay on time.

Q3. How do hygiene requirements impact on workflow planning?

Main important thing to consider during workflow is maintain the hygiene standard. If you are
working in certain area by yourself, its your responsibility to keep that area, clean and hygienic. For
example if you are making cake, while its baking, there is time to clean the mixing area as you go
along rather than face a counter full of mixing equipment when you're done.

Q4. What is the meaning of the term “mise en place?” What needs to be done generally to fufill
mise en place requirements?

Mise en place is a French term for having all your ingredients measured, cut, peeled, sliced, grated,
etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a
technique chef use to assemble meals so quickly and effortlessly. Thus, chef needs to make sure
everything is in its place before starting the actual cooking.

Q5. List 7 examples of mise en place tasks required to prepare for service food:

1. Gathering the required utensils, cleaning and preparing vegetables and other commodities
2. Preparing and portioning meat, poultry and seafood
3. Preparing stocks, sauces and dressings
4. Cooking soups and other precooked items
 5. Preparing garnishes
6. Selecting and using service ware and equipment.
7. Cleaning the worksurfaces and maintaining hygiene throughout the process and service

Checkpoint 2

Q1. What is the purpose of a standard recipe card (SRC)? What are the benefits of using a
SRC?

A standard recipe card specifically describes the exact, measurable amount of ingredients and the
method of preparation needed to consistently produce a high-quality product. The exact procedures,
the type of equipment, and the quantity and quality of ingredients are listed to produce consistent
product no matters who cooks it and when it is cooked. To gain customer there needs to be
consistency in taste of food and quality of service.

The benefits of SRC are:

 eliminate guessing ingredients, quantities and cost, eliminate unreliable production results

 maintain standards in ingredients, work methods/techniques, garnishing, presentation and quality

 maintain cost control through accurate measurement of commodities

 maintain efficient purchasing, maintain correct costing and pricing

 assist staff management in giving precise instructions

 assist in overcoming human factors eg good/bad days, staff replacement

Thus, standard recipe card helps you to create the same quality product no matter, who prepares it and
when. Some SRC have picture which includes particular steps and presentation of the final dish, so
that you know how it looks and how to follow the correct steps.

Q2.

The final dish will be determined by the quality of ingredients and commodity used in the preparation
of that dish.in some dishes low quality ingredients can be used effectively, e.g. using low grade or
bruised apples for apple sauce; however, in some cases they cannot, e.g. using old meat for steak in a
fine dining restaurant.

Quality and price can be an interesting combination. Pork neck was traditionally a cheap cut, because
it was not widely used. Once it gained popularity for use in roasts, due to its cost-effectiveness, the
price went up. If the price of product is low doesn’t necessarily mean it cannot be used-beef cheeks
braised in a red wine sauce can both satisfy a discerning customer and be cost-effective.

Q3. Provide 3 examples of how you could use trimmings and off-cuts from the

Broccoli: Stems cut can be used into batons or sliced in stir-fries

Carrots: offcuts can be used for mirepoix, in stocks, soups, sauces or eve fresh juices

Potatoes: offcuts can be used for mashed potatoes, duchess potatoes of in soups

Q4. Provide 3 examples for each of the following equipment categories:

1. Large equipment- fixed items in the kitchen such as ovens, fonts and salamanders
2. Small equipment-portable equipment such as benchtop deep fryers, blenders and slicer
3. Utensils- hand-held equipment such as whisks, wooden spoons and knives

Checkpoint 3

Q1. What is large or fixed equipment? Provide 4 examples.

Large equipment’s are usually immobile and are often fixed to the floor or a bench, which cannot be
easily moved. Some examples are:

Griddle
Salamanders and grills
Char broil-grills
Steamer
Deep fryers etc
Q2. Provide 4 examples of small equipment’s.
 Blenders
 Mixing cups, hand mixers
 Colander
 Vacuum-packing machines
 Bench top fryers
Q3.
Regular schedule maintenance of larger equipment is required, for example periodic inspections and
adjustments such as sharpening and adjustments of blades and greasing or oiling moving parts
regularly.
As per the size of the equipment and as per your requirement you need to adjust the height and shape
of cutting blades or replace parts entirely.
Any fault or mistake in assembling the parts of machine leads to dangerous accident thus you need to
always follow the manufactures instructions when adjusting or changing parts.
Q4. Explain the correct general procedure for cutting items safely?
  Carry a knife by the handle with the tip down and the blade turned away from your body.
 Place a damp cloth under the cutting board to prevent it from sliding.
 Keep the point of the knife on the cutting board while you chop.
 Cut downward and away from your body.
 Use your free hand to firmly hold the food item against the cutting board, making sure fingers
are out of the way of any slips that might occur.
Q5. Explain the uses of following knives:
Filleting knife: removing the meat and from fish
Cleaver: large, heavy knife for chopping through bones
Buttering knife: large flat knife for spreading butter and other condiments
Bread Knife: serrated edge for slicing bread or tomatoes
Chef’s knife: larger cuts, slicing, dicing and chopping
Paring knife: trimming, turning and peeling
Turning knife: turning and carving
Boning knife: trimming and boning

Checkpoint 4
Q1.
To restore the edge periodically sharpening is done, using a stone or special sharpener such as a
diamond-coated steel. Honing is done before and after using a knife, wish a steel.

Q2.
Wash and dry knives after every use to avoid rust spots. Do not leave them lying wet on the sink and
do not store your knives in the plastic sleeves they come in. It will lead to increase in corrosion. Use a
good non-wood knife block, magnetic rack or a strong and hygienic knife bag. Due to the deep
wooden slots wooden knife have hygiene issues, so better not to use.
Q3.
1. Peelers- These are used to minimise waste produced during preparation of fruit and
vegetables
2. Garnishing tools- These includes special cutters for cold larder garnishes, vegetables and
fruit carvings, as well as special skewers.
3. Piping bags and nozzles- These can be used to provide shapes for such diverse items as
potatoes, meat farce, choux paste, chocolate, cream and moussee.
4. Cutting boards-different coloured types have been developed to help prevent cross-
contamination in commercial operations.
5. Sieves and strainers- these are used to separate liquids from solids, or large particles from
small.
6. Bowls- These are made of different sizes, depths and materials and assist in the many tasks of
the chef. Glass varieties are used for salads, fruits and buffets while stainless versions are
used for preparation but rarely for presentation.
7. Whisks- are used to mix food items or whip cream and egg whites are available in different
thicknesses.
8. Thermometers- are used to measure the temperature of various items. Thermometers are
essential for ensuring food safety requirements are met.