Sithccc006 Learner Guide v1.1 Acot

SITHCCC006
Prepare appetisers and

salads
Learner Guide
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Table of Contents
Unit of Competency .......................................................................................................................... 5

Application ........................................................................................................................................... 5
Performance Criteria............................................................................................................................ 6
Range of Conditions ............................................................................................................................. 7
Foundation Skills .................................................................................................................................. 8
Assessment Requirements ................................................................................................................... 9
1. Select ingredients ........................................................................................................................ 13
1.1 – Confirm food production requirements from food preparation list and standard recipes .......... 14
Food preparation lists ........................................................................................................................ 14
Recipes ............................................................................................................................................... 15
Activity 1A .......................................................................................................................................... 16
1.2 – Calculate ingredient amounts according to requirements ........................................................... 17
Scaling ................................................................................................................................................ 17
Reasonable rounding ......................................................................................................................... 19
Activity 1B .......................................................................................................................................... 20
1.3 – Identify and select appetiser and salad ingredients from stores according to recipe, quality,
freshness and stock rotation requirements........................................................................................... 21
Recipe requirements .......................................................................................................................... 21
Quality and freshness ........................................................................................................................ 21
Stock rotation..................................................................................................................................... 21
Activity 1C .......................................................................................................................................... 23
1.4 – Check perishable supplies for spoilage or contamination prior to preparation ........................... 24
Perishable supplies ............................................................................................................................ 24
Activity 1D .......................................................................................................................................... 26
2. Select, prepare and use equipment .............................................................................................. 27
2.1 – Select type and size of equipment suitable to requirements ....................................................... 28
Basic equipment................................................................................................................................. 28
Additional equipment ........................................................................................................................ 29
Disposables ........................................................................................................................................ 30
Activity 2A .......................................................................................................................................... 31
2.2 – Safely assemble and ensure cleanliness of equipment before use .............................................. 32
Safe assembly and practice ................................................................................................................ 32
VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

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Equipment cleanliness ....................................................................................................................... 33

Activity 2B .......................................................................................................................................... 34
2.3 – Use equipment safely and hygienically according to manufacturer instructions......................... 35
Knife safety and hygiene .................................................................................................................... 35
Kitchen appliance safety .................................................................................................................... 36
Equipment hygiene ............................................................................................................................ 37
Activity 2C .......................................................................................................................................... 38
3. Portion and prepare ingredients .................................................................................................. 39
3.1 – Sort and assemble ingredients according to food production sequencing .................................. 40
Mise en place ..................................................................................................................................... 40
Sequencing ......................................................................................................................................... 40
Activity 3A .......................................................................................................................................... 42
3.2 – Weigh and measure ingredients and create portions according to recipe .................................. 43
Scales.................................................................................................................................................. 43
Measuring jugs ................................................................................................................................... 44
Measuring spoons .............................................................................................................................. 45
Conversion ......................................................................................................................................... 45
Portions .............................................................................................................................................. 45
Activity 3B .......................................................................................................................................... 46
3.3 – Clean and cut salad ingredients using basic culinary cuts according to quality standards........... 47
Cleaning salad ingredients ................................................................................................................. 47
Culinary cuts....................................................................................................................................... 48
Activity 3C .......................................................................................................................................... 50
3.4 – Minimise waste to maximise profitability of food items prepared .............................................. 51
Waste from the kitchen ..................................................................................................................... 51
Waste from the menu ........................................................................................................................ 52
Activity 3D .......................................................................................................................................... 54
4. Prepare appetisers and salads ..................................................................................................... 55
4.1 – Select and use relevant cookery methods for salads and appetisers ........................................... 56
Baking ................................................................................................................................................. 56
Boiling, blanching and simmering ...................................................................................................... 57
Deep and shallow frying..................................................................................................................... 57
Grilling ................................................................................................................................................ 58
Poaching ............................................................................................................................................. 58

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Roasting.............................................................................................................................................. 58
Steaming ............................................................................................................................................ 59
Activity 4A .......................................................................................................................................... 60
4.2 – Prepare sauces and dressings according to recipe ....................................................................... 61
Dressings ............................................................................................................................................ 61
Sauces ................................................................................................................................................ 64
Activity 4B .......................................................................................................................................... 66
4.3 – Follow standard recipes and make food quality adjustments within scope of responsibility ...... 67
Appetisers .......................................................................................................................................... 68
Salad ................................................................................................................................................... 70
Food quality adjustment .................................................................................................................... 71
Scope of responsibility ....................................................................................................................... 72
Activity 4C .......................................................................................................................................... 74
5. Present and store appetisers and salads ...................................................................................... 75
5.1 – Present dishes on appropriate service-ware ................................................................................ 76
Serving context .................................................................................................................................. 76
Selecting service-ware ....................................................................................................................... 76
Activity 5A .......................................................................................................................................... 78
5.2 – Add dips, sauces and garnishes according to standard recipes and regional variations .............. 79
Garnishes ........................................................................................................................................... 79
Dips .................................................................................................................................................... 80
Sauces ................................................................................................................................................ 80
Activity 5B .......................................................................................................................................... 81
5.3 – Visually evaluate dish and adjust presentation............................................................................. 82
Adjusting presentation....................................................................................................................... 82
Plating food ........................................................................................................................................ 83
Evaluating presentation ..................................................................................................................... 83
Activity 5C .......................................................................................................................................... 84
5.4 – Store dishes in appropriate environmental conditions ................................................................ 85
Atmosphere and humidity ................................................................................................................. 85
Light.................................................................................................................................................... 85
Temperature ...................................................................................................................................... 86
Ventilation.......................................................................................................................................... 87
Packaging and use of containers........................................................................................................ 87

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Activity 5D .......................................................................................................................................... 88
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 .................. 89
Cleaning the work area ...................................................................................................................... 89
Disposing of waste ............................................................................................................................. 90
Reusing produce ................................................................................................................................ 90
Activity 5E........................................................................................................................................... 92
Summative Assessments........................................................................................................................ 93
References ............................................................................................................................................. 94

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Unit of Competency
Application
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and
salads following standard recipes. It requires the ability to select and prepare ingredients, and to use
relevant equipment and 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 close supervision and
guidance of more senior chefs. They follow predefined organisational procedures and report
discrepancies to a higher level staff member for action.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Commercial Cookery and Catering
Unit Sector
Hospitality

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Performance Criteria
Element Performance Criteria
Elements describe the Performance criteria describe the performance needed to
essential outcomes. demonstrate achievement of the element.
1. Select ingredients 1.1 Confirm food production requirements from food

preparation list and standard recipes
1.2 Calculate ingredient amounts according to requirements
1.3 Identify and select appetiser and salad ingredients from
stores according to recipe, quality, freshness and stock
rotation requirements
1.4 Check perishable supplies for spoilage or contamination
prior to preparation
2. Select, prepare and 2.1 Select type and size of equipment suitable to requirements
use equipment 2.2 Safely assemble and ensure cleanliness of equipment before
use
2.3 Use equipment safely and hygienically according to
manufacturer instructions
3. Portion and prepare 3.1 Sort and assemble ingredients according to food production
ingredients sequencing
3.2 Weigh and measure ingredients and create portions
according to recipe
3.3 Clean and cut salad ingredients using basic culinary cuts
according to quality standards
3.4 Minimise waste to maximise profitability of food items
prepared
4. Prepare appetisers 4.1 Select and use relevant cookery methods for salads and
and salads appetisers
4.2 Prepare sauces and dressings according to recipe
4.3 Follow standard recipes and make food quality adjustments
within scope of responsibility
5. Present and store 5.1 Present dishes on appropriate service-ware

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

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Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential operating
conditions that may be present (depending on the work situation, needs of the candidate, accessibility
of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the work
environment.
➢ Food quality adjustments must involve consideration of factors relating to:

o taste
o temperature
o texture
➢ Adjusting presentation must involve consideration of:
o accompaniments and garnishes that maximise visual appeal:
▪ balance
▪ colour
▪ contrast
o plating food for practicality of:
▪ customer consumption
▪ service
▪ wiping drips and spills
➢ Environmental conditions must ensure appropriate:
o atmosphere
o humidity
o light
o packaging
o temperature
o use of containers
o ventilation.

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Foundation Skills
This section describes language, literacy, numeracy and employment skills incorporated in the
performance criteria that are required for competent performance.
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are
listed here, along with a brief context statement.
Reading skills to:

➢ Locate information in food preparation lists and standard recipes to determine food preparation
requirements
➢ Locate and read date codes and rotation labels on food products.
Numeracy skills to:

➢ Calculate the number of portions
➢ Determine cooking times and temperatures.
Planning and organising skills to:

➢ Efficiently sequence stages of food preparation and production.
Self-management skills to:

➢ Manage own speed, timing and productivity.

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Assessment Requirements
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in
the context of the job role, and:
➢ Follow standard recipes for dishes that demonstrate use of each of the following ingredients:
o bread and bakery items
o condiments
o dairy products
o dressing ingredients
o dry goods
o eggs
o farinaceous products
o frozen goods
o fruit
o herbs and spices
o meat
o poultry
o seafood
▪ vegetables
➢ Follow standard recipes to prepare the following appetisers and salads:
o appetisers:
▪ antipasto
▪ canapés
▪ hors d’oeuvres
▪ tapas
o salads:
▪ classical
▪ modern
▪ cold
▪ warm
▪ fruit
➢ Use at least four of the following cookery methods and complete mise en place activities when
preparing the above dishes:
o baking
o boiling
o blanching
o frying
o grilling
o poaching
o roasting
o steaming
➢ Prepare the above dishes for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing different food types
o responding to special customer requests and dietary requirements.

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Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria
of this unit:
➢ Culinary terms and trade names for ingredients commonly used in the production of different
appetisers and salads
➢ Contents of stock date codes and rotation labels and their implication for food quality standards
➢ Characteristics of different appetisers and salads:
o appearance and presentation
o classical and contemporary variations
o freshness and other quality indicators
o nutritional value
o service style
o taste
o texture
➢ Quality indicators for appetisers and salads
➢ Cookery methods for appetisers and salads
➢ Dressings, sauces and garnishes for salads
➢ Mise en place requirements for appetisers and salads
➢ Appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety
o optimise shelf life
➢ Safe operational practices using essential functions and features of equipment used to produce
appetisers and salads.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:

➢ An industry workplace
➢ A simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
➢ Fixtures and large equipment:
o commercial:
▪ blenders and food mills
▪ planetary mixers
o commercial grade work benches (1.5 m/person)
o designated area for dry goods and perishables
o commercial ovens with trays (one per two persons):
o commercial refrigeration facilities:
▪ cool room and/or fridge
▪ freezer
o deep-fryer
o designated storage areas for dry goods and perishables
o double sink
o gas, electric or induction stove tops (two burners per person)
o hot plate or griddle
o microwave
o salamander or other form of griller (one per four persons)
o slicing machine

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➢ Small equipment:
o baking sheets and trays
o containers for hot and cold food
o cutting boards
o food handler gloves
o graters
o juicers
o knife sharpening equipment
o sharpening steels and stones
o knives:
▪ bread knives
▪ chef knives
▪ palette knives
▪ utility knives
o measurers:
▪ metric calibrated measuring jugs
▪ measuring spoons
▪ portion control scoops
o mortar and pestle
o oven mitts
o pots and pans
o sauce bottles
o salad spinners
o scales
o scoops, skimmers and spiders
o sets of stainless steel bowls
o service-ware:
▪ platters, dishes, and bowls
▪ cutlery and serving utensils
o small utensils:
▪ flour and drum sieves
▪ peelers, corers and slicers
▪ strainers and chinois
▪ scrapers
▪ spatulas
▪ pastry brush
▪ tongs and serving utensils
▪ whisks:
▪ fine stainless steel wire
▪ coarse stainless steel wire
o spoons:
▪ large plain and slotted metal spoons
▪ ladles in a variety of sizes
▪ wooden spoons
o steamers
o temperature probes
o thermometers
➢ Cleaning materials and equipment:
o cleaning cloths
o commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,
equipment and food storage areas

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o dustpans and brooms

o garbage bins and bags
o hand towel dispenser and hand towels
o mops and buckets
o separate hand basin and antiseptic liquid soap dispenser for hand washing
o sponges, brushes and scourers
o tea towels
➢ Organisational specifications:
o equipment manufacturer instructions
o mise en place lists, menus and standard recipes
o current commercial stock control procedures and documentation for ordering, monitoring
and maintaining stock
o ordering and docketing paperwork
o food safety plan
o guidelines relating to food disposal, storage and presentation requirements
o safety data sheets (SDS) for cleaning agents and chemicals
➢ Diverse and comprehensive range of perishable food supplies for commercial cookery or
catering operations as specified in the performance evidence
➢ Industry-realistic ratios of kitchen staff to customers; these can be:
o staff and customers in an industry workplace during the assessment process; or
o individuals who participate in role plays or simulated activities, set up for the purpose of
assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;
and:
➢ Have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery
to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in
Commercial Cookery qualification; and
➢ Have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.
Links
Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

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

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

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

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

➢ Provide staff with timings for prep during both slow and busy periods
➢ Give an overview of all produce needed on each station

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

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

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Activity 1A

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1.2 – Calculate ingredient amounts according to requirements

➢ Confirm ingredient requirements from standard recipes and lists
➢ Calculate the per person ingredient amounts
➢ Accurately use scaling to calculate required ingredient amounts
➢ Use reasonable rounding to make measuring ingredients simpler, in line with kitchen
equipment limitations.
There will be numerous occasions within preparing and cooking where you will be required to modify a
standardised recipe in order to meet the amounts on the DPS alongside other requirements.
You may need to:

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

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

➢ Divide each ingredient amount by the number of people the original, standardised
recipe serves and write down what the ‘per person’ measure is
➢ Multiply the per person measure for each ingredient by the number of people you
need to serve.

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For example:
Mushroom and Avocado Toasties Serves:

4
1 baguette sliced into thin discs

2 tbsp. olive oil
1 tbsp. freshly grated ginger
400g button mushrooms
1 lime
2 large, ripe avocado
2 thyme leaves
The standardised recipe serves four but imagine the requirements for a particular service call for 14
portions. The recipe must be adjusted accordingly.
Step 1: Divide each ingredient quantity to establish the ‘per person’ amount
In this example, each ingredient amount must be divided by 4 as this is the number of people the recipe
serves. This is straightforward when dividing amounts (such as 100g) but when dividing whole objects
(such as a lime); you will need to work in fractions or decimals.
1 baguette sliced into thin discs ÷ 4 = ¼ of a baguette
2 tbsp. olive oil ÷ 4 = ½ tbsp. olive oil
1 tbsp. freshly grated ginger ÷ 4 = ¼ tbsp. of freshly grated ginger
400g button mushrooms ÷ 4 = 100g button mushrooms
1 lime ÷ 4 = ¼ lime
2 large, ripe avocado ÷ 4 = ½ a large, ripe avocado
2 thyme leaves ÷ 4 = ½ a thyme leaf
Step 2: Multiply the ‘per person’ quantities by the number of servings required
To adjust the recipe correctly, the values calculated in step 1 need to be multiplied by the number of
portions/ people to be served, which in this example is 14.
¼ of a baguette x 14 = 3 ½ baguettes
½ tbsp. olive oil x 14 = 7 tbsp. olive oil
¼ tbsp. of freshly grated ginger x 14 = 3 ½ tbsp. freshly grated ginger
100g button mushrooms x 14 = 1.4kg button mushrooms
¼ lime x 14 = 3 ½ limes

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½ a large, ripe avocado x 14 = 7 large, ripe avocados
½ a thyme leaf x 14 = 7 thyme leaves.
Reasonable rounding
As with the above example, some values end up with decimal or fractional amounts. As kitchen
measuring equipment is usually not precise enough to measure accurately to a tenth of a gram, it will
be necessary at times to round to the nearest whole gram or item. For instance, you may decide to use
790g of plain flour rather than 787.5g stipulated in the scaled recipe. If you are required to round, it
should be to a reasonable near amount and should be confirmed with the head chef if you are unsure.

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Activity 1B

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

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

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

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Within your place of work, operate a first in, first out (FIFO) policy to ensure that ingredients most
recently purchased are not used before older dated produce. As well as this, stock shelves from left to
right so it is easy to operate said policy.
Stock date codes

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

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

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Activity 1C

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1.4 – Check perishable supplies for spoilage or contamination prior to

preparation

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

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

➢ Meat
➢ Fish
➢ Dairy products
➢ Cooked leftovers
➢ Fruit and vegetables.
Checking perishable supplies will involve using your senses and judgement. You need to ensure that
your chosen supplies are fit for human consumption.
There are many things that may indicate supplies are spoiled or contaminated, for example:
➢ Foreign objects (e.g. a hair or a piece of glass)
➢ Dark spots or browning
➢ Bad odour
➢ Slime
➢ Softening or soggy
➢ Wilting
➢ Stale or dry
➢ Separation

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➢ Mould
➢ Change in colour
➢ Bruises.
Any supplies that have not been stored correctly should be considered spoiled too. If you can’t
guarantee that your supplies have been stored correctly, you shouldn’t use them. You can’t be sure that
they don’t contain harmful bacteria. Remember, you may not always be able to smell/see spoilage.
Although the signs listed above may not indicate whether the food
will make you ill, they will definitely not make for pleasurable dishes.
The key to ensuring the ingredients you use will not make people ill
is to follow all food safety guidelines. Ingredients need to be stored
correctly, rotation labels need to be used and use-by dates need to
be taken into consideration. If you were to use spoiled ingredients,
your completed dishes would not look or taste pleasant.
Any supplies that do look spoiled or contaminated should not be

used to make your salads or appetisers; throw them away or use
them elsewhere. For example, slightly soft, bruised tomatoes would
be no good for bruschetta or garnish, but they’d be perfect in
tonight’s tomato soup. Remember, no sub-standard ingredients
should make it into your food.

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Activity 1D

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2. Select, prepare and use equipment

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

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2.1 – Select type and size of equipment suitable to requirements

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

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Basic equipment includes:

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

➢ Piping nozzles
➢ Moulds
➢ Cutters
➢ Scrape shovel
➢ Wrappers and cases
➢ Garlic press
➢ Citrus juicer.

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Disposables
These are items that are required to successfully produce a dish but cannot be washed and reused.
Selecting whether these are necessary and the amount required are important in order to minimise
wastage.
Disposable equipment may include:

➢ Greaseproof paper
➢ Parchment paper
➢ Cling film
➢ Plastic piping bags
➢ Gloves
➢ Foil trays
➢ Skewers.

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Activity 2A

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2.2 – Safely assemble and ensure cleanliness of equipment before use

➢ Refer to user manuals and manufacturer instructions
➢ Ensure equipment is safe to operate before use
➢ Check the cleanliness of equipment thoroughly before use
➢ Adhere to Food Standards Code and organisational requirements for the cleanliness of
equipment.
The assembly and cleanliness of kitchen equipment ensure the safety of not only the food being made
but also personal safety. Kitchens can provide numerous risks such as foodborne illness, bacterial
infections, cuts, bruises, fractures and in severe cases, even amputation, so it is essential that steps are
taken to prevent these from occurring.
Safe assembly and practice

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

➢ Take care when handling
blades and moving parts
➢ Electrical equipment
should never be
assembled when plugged
in
➢ Cords should be routinely

checked for fraying and
loose parts
➢ If equipment is faulty,
ensure it is clearly
labelled so and inform a
superior member of staff
➢ Turn off any equipment when being assembled/ not in use
➢ Do not use extension cables to plug in cooking appliances
➢ Make sure equipment is on a level surface and secure
➢ Never use any equipment until you have been trained in its safe use.

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Equipment cleanliness
Care instructions for kitchen utensils and appliances should also be found in the user manual or
manufacturer guidelines. Cleaning of equipment should again, be done in line with your workplace’s
health and safety policies and procedures. Equipment cleanliness ensures the safety of food that is
prepared and also guarantees longevity from the appliances. The cleanliness of any equipment should
be checked prior to using as it is never safe to assume that the last person to use it cleaned it
thoroughly after they finished.
Food standards code 3.2.3 Food Premises and Equipment (2001) stipulates that equipment must be kept
clean and free from infestation. It also states that kitchens should have a double or triple sink for
sanitising purposes.
Clean-in-place equipment should either have a self-drain system or have the ability to be drained
effectively so that cleaning and sanitising solutions can be removed from the equipment and not
contaminate any food. Any in-place equipment must be constructed so that all parts and components
can be cleaned and sanitised thoroughly.
The Food standards code 3.2.3 Food Premises and Equipment (2001) provides an overview of factors,
which if possessed, make the equipment much easier to clean effectively.
These include:
➢ Smooth surfaces which have curved
edges and no open seams
➢ No embossing or coarse surfaces where

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

with ease
➢ Dismantling procedures for cleaning that

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

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

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

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Activity 2B

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2.3 – Use equipment safely and hygienically according to manufacturer

instructions

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

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

➢ Refrain from putting knives into a sink of soapy water as your risk cutting yourself
trying to locate and pick them up from the bottom of the sink
➢ Always hold the knife with the blade pointing away from you
➢ Use a dishcloth to wipe the blade from handle to the tip. This ensures you do not come
into contact with the sharpened end

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➢ Hold the handle firmly and rinse the knife thoroughly under very hot running water.
Take care not to scald yourself
➢ Wipe the knife dry, again from handle to tip
➢ Put the knife away – leaving it on a surface could be dangerous.
Kitchen appliance safety

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

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

➢ Turn off the machine and unplug it
➢ Avoid putting your hands into machinery
➢ Use tamps or pushers to remove food stuck in machinery.
Electrical Safety
Kitchens are a dangerous environment as they house electrical appliances alongside water. This makes
electrocution and electrical fires major hazards and steps should be taken to minimise the likelihood of
such events occurring.

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Steps to prevent electrocution and electrical fires include:

➢ Ensuring appliance vents are not covered
➢ Leaving space behind refrigerators to allow air to circulate
➢ Not winding cords around appliances
➢ Routinely defrosting the fridges/freezers
➢ Never plugging in appliances with wet hands.
Equipment hygiene
Germs can spread rapidly in a kitchen environment if surfaces and
equipment are not kept clean. Cross contamination is likely if
equipment that has been used on raw foods is not sanitised properly
before being used on cooked foods.
Equipment which comes into contact with food such as plates and
cooking utensils can generally be made hygienically clean by washing
them with hot water and a suitable detergent followed by rinsing with
clean water. Utensils also need to be dried thoroughly as if left wet, they may
become a breeding ground for bacteria.
Washing tools
It is not only cooking equipment that can harbour and breed germs but also the tools you use to wash
the equipment with. Scourers, cloths and sponges can be caked in harmful bacteria if not sanitised due
to the fact that they hold on to small pieces of food.
To ensure that washing tools are hygienic:

➢ Disinfect them regularly
➢ Ensure cloths are washed on the hottest possible setting
➢ Use disposable cloths where possible.

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Activity 2C

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3. Portion and prepare ingredients

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

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3.1 – Sort and assemble ingredients according to food production sequencing
By the end of the chapter this learner should be able to:

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

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

refer to ingredients but also to equipment. You will have
little luck making prawn cocktail without lettuce. Similarly,
batter will be lumpy if you haven’t got a sieve for the
flour.
Sequencing
The way in which ingredients are assembled and prepared has to be done with regards to when they
will be required. The sequencing of the production of a meal is important to ensure that it is as fresh as
possible and has high visual appeal. For example, cutting slices of apple for an appetiser garnish before
you even make the dish the apples are going to garnish would not be effective food production
sequencing. The apples would begin to brown before being served and this will make the dish look

P a g e | 41
unappealing. Generally speaking, it is good practice to prepare and gather all ingredients for the first
course, then the main course and so on. The exception to this will be instances where food requires a
long cooking or setting time. For example, an appetiser containing savoury jelly would need to be
prepared in advance as it would need to be set before serving.

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Activity 3A

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

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

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

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

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

➢ Grams (g)
➢ Kilograms (kg)
➢ Pounds (lbs)
➢ Ounces. (oz)
There are different types of weighing scales. You may wish to use a digital scale which offers precise
measurements, leaving less room for human error. Alternatively, you may wish to use mechanical
scales. Another factor you might consider is which scales you find easiest to read clearly and accurately,

P a g e | 44
which equipment is within your budget or, how many portions you need to cook and the quantity the
scales can hold, e.g. you may be using it for industrial purposes, catering on a large scale, etc. If you
have smaller scales, this will not necessarily prevent you from cooking on a large scale. You can measure
the ingredients in several stages.
Always read the manufacturer instructions or manual that comes with the weighing scales. You might
not need help when using or reading a simple scale. However, some digital scales can be more advanced
e.g. showing calorie or nutritional values, etc. You may need to read the manual before you can
accurately read and attribute the different figures shown on the scale.
To accurately read weighing scales:
➢ Make sure that the scale is set to zero before you begin i.e. the scale is correctly
calibrated. Ensure the weight of the weighing bowl is not being read. The scales should
read zero with the empty bowl already on
➢ Place the ingredient to be measured in the weighing bowl. Continue to do so until the
scales display the desired amount. Make sure you are reading the scales in the correct
unit
➢ Remove the ingredient from the scale, either still in the bowl or transfer to another
container
➢ Wash and dry the weighing bowl or place a clean bowl on the scales
➢ Ensure the scales read zero
➢ Weigh the next ingredient and repeat until all ingredients have been weighed out.
Remember to read the ingredients carefully because they may specify certain requirements that can
affect weight, for example, whether the ingredient should be weighed cooked or uncooked.
Measuring jugs
Measuring jugs are used to measure out liquid ingredients such as cream, milk, wine, etc. and provide
readings in units of volume or capacity as opposed to as a weight.
Capacity and volume units of measure include:

➢ Millilitres (ml)
➢ Centilitres (cl)
➢ Litres (l)
➢ Fluid ounces (floz).
To use a measuring jug, ensure it is clean and placed on a flat level surface otherwise the reading will be
inaccurate. Pour the ingredient in to the jug until you have measured the desired amount. You will need
to read the scale that runs up the side of the jug to determine this.

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Measuring spoons
Many ingredients will call for small quantities of ingredients such as a teaspoon of salt or a tablespoon
of soy sauce, for example. These quantities cannot really be measured using the equipment already
discussed. Instead, values such as this need to be measured by either using the specified cutlery or by
using standardised measuring spoons. Measuring spoons are available in both metric and imperial units
of measures and can be used for dry and liquid ingredients.
Conversion
There may be occasions where a recipe calls for a given amount of ingredients in a measure that the
equipment in your workplace does not cater for. In order to remedy this, the values will need to be
converted, for example from pounds to grams.
Metric and imperial conversions (approximately):
Metric Imperial
1 millilitre 0.035 fluid ounces
1 centilitre 0.35 fluid ounces
1 litre 35 fluid ounces
1 gram 0.035 ounces
1 kilogram 35 ounces
30 millilitres 1 fluid ounce
3 centilitres 1 fluid ounces
28 grams 1 ounce
1 kilogram 2.2 lbs
0.45 kilograms 1 pound
Portions
As previously mentioned, the number of servings a recipe dictates it will serves is often going to be
different to the number of people that you need to prepare the dish for. This may be especially true in
catering and hospitality where the number of people to be served is not always known and an informed
decision about how many portions to create in advance must be decided.
Where the ingredient amounts need to be adjusted to cater for larger (or smaller) quantities of people,
use the calculation method outlined in section 1.2 to establish how much of each ingredient will be
required.

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Activity 3B

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3.3 – Clean and cut salad ingredients using basic culinary cuts according to
quality standards
➢ Undertake a thorough cleaning process on all fruits and vegetables
➢ Pay particular attention to hard to clean fruits and vegetables such as lettuce
➢ Use a range of culinary cuts in line with recipe requirements
➢ Use a range of culinary cuts considering how those chosen will affect the aesthetic of a
dish.
Cleaning salad ingredients

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

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

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

any equipment being used is clean
➢ Remove any damaged or bruised

areas from the produce or discard
these ingredients completely as any
spoiled areas can allow germs to
spread on the items
➢ Rinse produce under cold running water
➢ Place a colander in the sink so that you can clean smaller items and those that are
delicate such as raspberries and peas
➢ Scrub any produce that has a thick skin such as potatoes, carrots or melon in order to
get rid of microbes. Do not scrub too hard or use a tool that is too rough though as it
may damage the skin

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➢ Scrutinise the ingredients and check that there is no visible dirt or bugs left on the
produce
➢ Dry the fruits and/or vegetables with a clean, dry paper towel to remove any bacteria
that is still lingering on the produce.
Some salad ingredients may require additional attention to ensure they are thoroughly cleaned due to
their growing process and their shape. Lettuce, for example, will need to be separated into individual
leaves before being thoroughly washed otherwise dirt and thus bacteria may remain on the produce.
Culinary cuts
There are a plethora of culinary cuts available to use in the preparation of salads and appetisers. The
one that you choose can affect any cooking times as well as the overall appearance of a dish. It is
important that once a cut is chosen for an ingredient of a dish, that cut is used by all kitchen staff.
Dishes should be uniform no matter who is creating them.
Culinary cuts include:

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

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Batonnet and Julienne

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

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

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

P a g e | 50
Activity 3C

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3.4 – Minimise waste to maximise profitability of food items prepared

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

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

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Steps to take include:

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

check quality and freshness
➢ Storing all produce at optimum conditions and

operating a FIFO system
➢ When bringing food out of storage to use, only

take what will actually be needed for that
service/day
➢ Ordering produce according to its longevity

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

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

food offcuts
➢ Tracking and analysing food waste.
Waste from the menu

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

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To maximise profitability via menu decisions:

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

the same dish in different sizes including
children’s portions
➢ If a dish is not selling as well as anticipated,

create a specials dish that uses the some of
the same ingredients so that they are not
wasted
➢ Consider offering customers the option to

take food home.

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Activity 3D

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4. Prepare appetisers and salads

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

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4.1 – Select and use relevant cookery methods for salads and appetisers

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

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

➢ Fats melt
➢ Gases form and expand
➢ Sugar dissolves

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➢ Microorganisms die
➢ Proteins in egg and gluten coagulate
➢ Starches gelatinise
➢ Gases evaporate
➢ Caramelisation and Maillard browning occurs on the crust
➢ Enzymes are inactivated
➢ Nutrient changes occur
➢ Pectin breaks down.
Figoni Paula (2008). How baking works: Exploring the fundamentals of baking science.
Boiling, blanching and simmering

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

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

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

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

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Considerations when frying:

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

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

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

below the grill rack
➢ During cooking, baste on

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

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Food that is frequently roasted includes:

➢ Meat and poultry
➢ Root vegetables
➢ Bulb vegetables
➢ Citrus fruit
➢ Fish.
Steaming
Steaming is the process of cooking food using the steam from boiling water. Usually, the food is
suspended above the water in a separate container and the water does not come into contact with the
food itself.
The steaming process can take several hours and requires the
water to be topped up frequently to ensure a constant supply
of steam in order to cook the food thoroughly.
Steamed dishes can include:

➢ Dumplings
➢ Vegetables
➢ Fish and shellfish
➢ Rice
➢ Potatoes
➢ Eggs.

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Activity 4A

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4.2 – Prepare sauces and dressings according to recipe

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

➢ Caesar
➢ Balsamic
➢ Ranch
➢ Italian
➢ Blue cheese
➢ Honey Dijon.

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

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

➢ Buttermilk
➢ Onion
➢ Garlic
➢ Herbs
➢ Spices
➢ Salt.

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

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

➢ Blue cheese
➢ Garlic
➢ Salt and pepper
➢ Lemon juice
➢ Mustard/ mustard powder
➢ Balsamic vinegar
➢ Olive oil
➢ Sour cream.

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Honey Dijon
This vinaigrette dressing is known for its distinctive tang and creamy texture.
Common ingredients include:

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

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

➢ Melt butter in a pan over a medium heat, taking care not to burn it
➢ Add flour to the pan and stir continuously for two minutes. The mixture should turn
golden brown
➢ Add meat juices and seasoning to taste
➢ Stir for a further three minutes until a thickened sauce is created.
Béchamel
Béchamel sauce is a classic white sauce made from first making a mixture of butter and flour which is
cooked and then adding milk, herbs and seasoning. This type of sauce is commonly used in pasta dishes,
such as lasagne but can also complement a variety of vegetables and seafood nicely.

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Béchamel sauce can be adapted quite easily through the addition of other ingredients. One of the most
common variations of Béchamel is to add cheese to the mixture.
Velouté
Veloute is a particularly noteworthy sauce as it often the basis for a range of other sauces. It is made by
a light stock being thickened with a roux.
Derivations from veloute include:

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

➢ Egg yolks
➢ Garlic
➢ Lemon juice
Sweet chilli
This sauce is popular is some Asian cuisines and is frequently served
in European Chinese restaurants. In Australia, a variation named Thai
sweet chilli sauce is sold as a condiment in takeaway restaurants and
supermarkets.
Ingredients for sweet chilli sauce include:

➢ Peppers
➢ Chillies
➢ Tomatoes
➢ Garlic
➢ Ginger
➢ Sugar
➢ White wine and balsamic vinegar

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Activity 4B

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4.3 – Follow standard recipes and make food quality adjustments within scope
of responsibility

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

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

➢ Appetisers:
o antipasto
o canapés
o hors d’oeuvres
o tapas
➢ Salads:
o classical
o modern
o cold
o warm
o fruit

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

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

➢ Tomato, basil and pesto
➢ Prawn, mango salsa and coriander
➢ Gravlax, fennel and horseradish
➢ Crab and cucumber
➢ Basil and ricotta
➢ Asparagus and salmon
➢ Scallop tarts with carrot and cardamom puree
➢ Pear, goat’s cheese and walnuts.

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

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

➢ Patatas bravas
➢ Deep fried calamari
➢ Paella
➢ Chicken and avocado tostadas
➢ Chorizo and cheese stuffed peppers
➢ Olives and cheese
➢ Gazpacho
➢ Tortillas.

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

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

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

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Common basic cold salad ingredients include:

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

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

Food quality adjustments must involve consideration of factors relating to:
➢ Taste
➢ Temperature
➢ Texture.
You should use your knowledge to sample dishes before they are served to check they have the right
balance of flavours and textures and that they are at the right temperature. For example, if you created

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

➢ Kitchen manager
➢ Chef de cuisine
➢ Sous chef
➢ Area chefs
➢ Commis
➢ Apprentice
➢ Expeditor
➢ Serving staff and dishwashers.

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In terms of quality and presentation accountability, the following is an example:
Job Role: Accountable for:
Kitchen manager/Chef de Ordering quality produce and equipment. Menu creation,

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

Training other staff members regarding quality and presentation
Area chefs Ensuring correct preparation and cooking of particular items e.g.
sauces, baked good, chilled desserts
Commis General preparation of garnishes, weighing of ingredients, etc.
Apprentice Being trained on each station, paying close to quality procedures

during initial preparation
Expeditor Taking orders from servers correctly and allocating to area chefs
with consideration of when it needs to be served
Serving staff and dishwashers Taking order from diners correctly ensuring dietary requirements
and special requests are noted. Ensuring dishes are thoroughly
clean and dry for use during service

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Activity 4C

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5. Present and store appetisers and salads

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

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5.1 – Present dishes on appropriate service-ware

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

➢ Plates
➢ Platters / trays
➢ Plastic containers
➢ Wooden boards
➢ Bowls
➢ Small, shaped ceramics
➢ Slates
➢ Shot glasses
➢ Shells

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➢ Banana leaves
➢ Mini fry basket
➢ Skewers/sticks
➢ Bento box
➢ Tiered stands.
Remember, your food needs to look appealing. People eat with their eyes, so it’s important to present
salads and appetisers in an attractive way. This being said, you still need to consider how the service-
ware you choose will affect how easy it is to take to tables and for customers to eat.

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Activity 5A

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

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

➢ Lemon
➢ Sprig of fresh herbs
➢ Chives
➢ Basil leaf
➢ Edible flowers
➢ Cucumber/ apple slices
➢ Capers
➢ Caviar
➢ Sesame seeds.

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Dips
Commonly, dips are served in a separate vessel to the rest of the dish. This may still be on the main
service ware or completely separate. For example, sweet chilli sauce may be served in a small bowl put
on the plate alongside spring rolls, whereas ketchup may be brought to the table separately on request.
Sauces
Sauces add variation in texture, colour and taste to a dish. Although they can be simply poured on the
top of a dish or served in a boat or pot alongside, if used creatively they can make a dish look very
artistic.
Ways to plate sauces include:
➢ Lines – these can be parallel, intersecting or

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

and create an interesting textural addition
➢ Drops – These can be placed around the outside of

a dish uniformly or in a completely random
manner and in varying sizes
➢ Pools – the sauce can be poured onto the plate

before the other components are added
➢ Pulls – a small amount of sauce is poured onto the

plate and then a spoon is dragged through it
➢ Brushes – sauces can be ‘painted’ onto the dish

using a brush.

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Activity 5B

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5.3 – Visually evaluate dish and adjust presentation

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

➢ Accompaniments and garnishes that maximise visual appeal:
o balance
o colour
o contrast
➢ Plating food for practicality of:
o customer consumption
o service
➢ Wiping drips and spills.
Being able to plan, practise and revise the plating of a dish is a valuable process and should be
undertaken for every dish being served.

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Plating food
There are five elements to the basic plating of food:
➢ Plan – have an initial idea or sketch from which to work from. Take inspiration from a
range of sources
➢ Simplicity – ensure there is one main focus of the plate that resonates with diners and
refrain from cluttering the plate
➢ Balance – create a balance of colour, texture and shape but ensure functionality of
eating and the flavour of the food are the most important aspects
➢ Portions – Ensure the amount of food being served is appropriate to the nature of the
event and the size of the plate
➢ Highlight – make sure the main ingredient is the star of the plate but don’t
underestimate the importance of the support i.e. the garnishes and accompaniments.
Evaluating presentation
When evaluating the presentation of the dish, refer back to the five elements to see if it meets the
specifications of each.
Ask yourself questions such as:

➢ Does each dish look like the original plan?
➢ Are all the dishes uniform?
➢ Is each person being served the same portion?
➢ Is there a balance of colours, flavours and textures?
➢ Does the plate look simple enough?
➢ Is there still a main attraction of the dish?
➢ Would I be happy if I were served this?
If your answer to any of the above questions is ‘no’, then the dish needs to be adjusted accordingly. Do
not be prepared to have a dish sent out that you are not happy with – after all, the customer will be
judging the kitchen staff and the company based on their enjoyment of the food.

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Activity 5C

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5.4 – Store dishes in appropriate environmental conditions

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

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

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

P a g e | 86
Photo-degradation can affect:

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

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

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

P a g e | 87
Ventilation
Ventilation refers to the circulation of air in the environment and this needs to be optimised to ensure
dishes remain fresh and safe to eat. If there is too much air flow, then food may become stale and
inedible. If air flow is too restricted, however, then moisture will collect within packaging and could
make food soggy and begin to deteriorate quickly.
Packaging and use of containers

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

storage could result in the foods taking on odours and flavours
from other produce as well as being adversely affected by
environmental conditions. This, in turn, will mean the foods are
not fit for sale and/or consumption and thus money and time will
have been wasted.

P a g e | 88
Activity 5D

P a g e | 89
5.5 – Clean work area, and dispose of or store surplus and re-usable by-products
according to organisational procedures, environmental considerations, and
cost-reduction initiatives

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

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

disinfectant on the same surfaces in order to kill bacteria
and prevent it from spreading. The first stage must come
before disinfectant as the second stage of cleaning will
be redundant otherwise.
When using disinfectants and other chemicals in the sanitisation process, it is important to use them
correctly to ensure they are working effectively and will not harm or contaminate any food.
Points to remember:
➢ Some sanitising chemicals are toxic and so must be rinsed from the surfaces they are
used on. Toxic sanitisers include:
o QACs (quaternary ammonium compounds)
o chlorine release agents (hypochlorites)
o iodophors (iodine-based compounds)

P a g e | 90
➢ Other sanitisers are safe for food and humans to come in to contact to and so do not
require rinsing. Chlorine dioxide, for example.
➢ The dilution of a sanitiser is central to its effectiveness. If it is diluted too much it will
not kill microorganisms but if made too strong, company money is wasted
➢ Sanitisers will not be effective if washed from surfaces straight after their application;
they require time to work properly
➢ Sanitisers can be made into correctly diluted solutions and stored in spray bottles so
long as they are labelled properly.
(Modified from Cleaning and sanitising food premises and food equipment)
Disposing of waste
If waste food is not disposed of properly, not only can bacteria spread but
the waste can also be a slip and trip hazard as well as encourage vermin and
other pests into the food preparation area. Supplementary to this, former
foodstuffs that are not disposed of in the correct way (such as to landfill or
to be turned in to animal feed) can pose a risk to animal and human health.
Within the work area, there should be adequate rubbish disposal receptacles
i.e. bins, that have lids within the work area and the premises should also have
larger outside bins which are emptied into each day.
Food waste should not be taken through the restaurant or eating area to be
disposed of but via a ‘back of house’ door that does not connect to any area
accessible to patrons.
Organic waste (that from fruit and vegetables primarily) can be used to create compost to grow new
produce in. This may be a cycle your business chooses to take part in on a small scale just by growing
some of your own fruits and vegetables, or by having organic waste collected for use on farms and
larger nurseries/allotments.
Any items that are recyclable such as food containers and packaging should be separated from
perishable waste so that they can be collected and taken to a recycling facility where their materials can
be salvaged.
Reusing produce
Where possible, offcuts and scraps of food should be used within the company to maximise profit and
minimise waste. Reusing produce also reduces the environmental impact your company has, as if less
waste is going to landfill, fewer greenhouse gases are being created and emitted in to the Earth’s
atmosphere.
Within salad and appetiser service, not only may you find yourself with small quantities of meat,
cheeses and seafood left but you may have peelings and offcuts from fruits and vegetables as well.
These should be used as soon as possible after being prepared but can be placed in the refrigerator for a
short time period.

P a g e | 91
For instance, remnants of cheese, meat and seafood can go in to dishes such as:
➢ Omelettes
➢ Soufflés
➢ Pizzas
➢ Pastas
➢ Nachos
➢ Jacket potatoes
Fruit and vegetable leftovers can be used in:

➢ Pies
➢ Stocks
➢ Soups
➢ Casseroles
➢ Crumbles
➢ Trifles
➢ Terrines.

P a g e | 92
Activity 5E

P a g e | 93
Summative Assessments
At the end of your Learner Workbook, you will find the Summative Assessments.
This includes:
➢ Skills assessment
➢ Knowledge assessment
➢ Performance assessment.
This holistically assesses your understanding and application of the skills, knowledge and performance
requirements for this unit. Once this is completed, you will have finished this unit and be ready to move
onto the next one – well done!

P a g e | 94
References
These suggested references are for further reading and do not necessarily represent the contents of
this unit.
Websites
http://www.chefs-resources.com/kitchen-forms/prep-sheets/
http://www.culinaryone.com/how-to-care-for-and-maintain-your-kitchen-knives/
http://www.livestrong.com/article/523460-does-light-affect-how-fast-foods-spoil/
http://www.foodstandards.gov.au/consumer/foodallergies/food%20allergen%20portal/Pages/allergenI
nfoForIndustry.aspx
https://www.legislation.gov.au/Details/F2016C00160
https://www.gfs.com/en/idea-center/running-your-business/food-safety-tips-for-storing-and-rotating-
product
http://www.dummies.com/food-drink/cooking/food-preparation/using-the-mise-en-place-approach-to-
cooking-preparation/
http://www.findlaw.com.au/articles/4777/whats-the-difference-between-the-labels-use-by-and.aspx
https://facs.usu.edu/files/uploads/1-58315-324-1.pdf
http://www.craftsy.com/blog/2013/05/how-to-cut-vegetables/
Publications
Australia New Zealand Food Authority (2001). Food Premises and Equipment. 2nd ed. Australia:
Australia New Zealand Food Authority. pg 159 - 165.
Australia New Zealand Food Authority (2001). Food Safety Practices and General
Requirements. Australia: Australia New Zealand Food Authority. pg 60-66.
Figoni Paula (2008). How baking works: Exploring the fundamentals of baking science. 2nd
ed. New Jersey : John Wiley and Sons. p32-38.
Mason L, Boyle T, Fyfe J, Smith T & Cordell D (2011). National Food Waste Assessment. Australia:
Institute For Sustainable Futures. p1.
All references accessed on and correct as of 27/10/2016, unless other otherwise stated.

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SITHCCC006

Prepare appetisers and

Unit of Competency .......................................................................................................................... 5

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

Equipment cleanliness ....................................................................................................................... 33

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

SITXFSA001 Use hygienic practices for food safety

Commercial Cookery and Catering

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

1. Select ingredients 1.1 Confirm food production requirements from food

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

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

➢ Food quality adjustments must involve consideration of factors relating to:

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

Reading skills to:

Numeracy skills to:

Planning and organising skills to:

Self-management skills to:

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

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

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

o dustpans and brooms

Companion Volume Implementation Guide: - http://www.serviceskills.com.au/resources

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

1.2. Calculate ingredient amounts according to requirements

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

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

➢ Fill in food preparation lists

➢ Read entire recipes thoroughly

➢ Cross-reference standard recipes and food preparation lists.

Food preparation lists

Product Stock Par Levels Amount to Total Additional

Food preparation lists can:

➢ Give an overview of all produce needed on each station

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

➢ Ensure nothing is missed

➢ Provide accountability for each staff member and their duties.

Recipes will provide you with:

➢ Amount of food the recipe will yield

➢ Cooking temperature and times

➢ Step by step instructions on how to create the dish.

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

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

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

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

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

VCID. ACOT Training and Assessment/SITHCCC006/Learner Guide/V1.1/July 2019

1.2 – Calculate ingredient amounts according to requirements

➢ Calculate the per person ingredient amounts

➢ Accurately use scaling to calculate required ingredient amounts

You may need to:

➢ Make a larger batch

➢ Convert from metric to imperial measures or vice versa

➢ Amend an ingredient to meet dietary requirements.