Work effectively as a cook

SITHCCC020
 Using standard recipes
A recipe is a formula which lists all the ingredients required and the method
necessary to prepare a dish. It also lists the name of the dish, the exact quantities of
each ingredient, how they are to be measured, and the portion yield.

Recipes can include a range of information, but the following details are essential:
 
•The name of the dish.
•List of ingredients in sequential order.
•The exact quantity of each ingredient.
•The method of preparation.
•The portion yield.

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 The ‘Standard Recipe’
The main purpose for using standard recipes is to:
 
•Maintain a consistent quality in food production.
•Record the food cost for each menu item.
•Control the portion size.
•Establish the food cost percentage for each menu item.
•Write accurate food orders.
•Assist in the training of new staff.

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 Standard Recipe Cards
•Name of the menu item.
•Section on the menu (such as entree, main course, dessert).
•Recipe name.
•Date costed.
•Portion size.
•Portion yield.
•Portion cost.
•Food cost percentage.
•Selling price.
•Ingredients, listed in the order of use and the quantity of ingredients.
•Unit of ingredients (i.e. units of measurement used for ingredients).
•Unit cost (obtained from invoices.)
•Total ingredient cost.
•Total cost of item.
•Production method in the correct sequence.
•Photograph.

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 Adjusting a recipe
You may need to adjust a recipe for a different number of portions.

Adjusting a recipe can be a complicated process and often involves using a

mathematical formula.

To avoid errors, it is important that you check carefully all changes in calculations
and make sure abbreviations and units of measurement are accurate. Also take care
when copying out a recipe.

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 What is Workflow Planning?
The objective of workflow planning is to make work easier and more organised.

The following list of tasks will give you an idea of what is required to select and
assemble the correct equipment before you start:
 
•Turn on and light the ovens and set to the desired temperature.
•Assemble and turn on electric scales.
•Select and assemble food processor - plug it in.
•Select all small equipment required, including wooden and metal spoons, whisks,
ladles, piping bags, sieves etc... as determined by the task to be done.
•Gather support materials such as foils, plastics wraps, silicon paper etc…which
may be required

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 Factors affecting workflow planning
Workflow planning involves four areas:

1. Logical sequence

2. Organisation

3. Time constraints

4. Cooperation

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 Why use workflow planning?
 
A workflow plan identifies the precise steps of the task:
 
•The type of food to be prepared and served.
•The number and size of the portions to be served.
•The time when food has to be served.
•The method of food service and presentation.
•The location of the food service, e.g. the dining room.

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 Communication skills
Communication is both verbal and non-verbal.

Verbal communication involves questioning, listening and answering.

 
Non-verbal communication involves body language, which includes facial
expression, eye contact and posture.
 
There are three major parts to any communication. The first is body language, or
visual communication. The second is tone of voice and the third is the words we
choose to use.

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 Effective communication methods
•Written messages – E.g. Memos, letters, emails, notes, written food orders,
budgets, written procedures etc.
•Speaking – Taking an order from a restaurant customer, informing colleagues
about work, giving verbal orders, receiving verbal orders, asking questions,
telephone calls etc.
•Electronic – Website information, emails, computer based documents, video or TV
based.
•Non-verbal – The way we look and act.
•Signs and signals – These have particular meanings, such as road signs and danger
signs and have very specific communication messages.
•Gestures – People often use their hands or eyes to communicate a message, e.g.
thumbs up for OK.

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 Teamwork
In sport they say a champion team always beats a team of champions. In other
words, it does not matter how well you do your job, if you are not cooperating and
working as a team with the other people in your workplace, it will not work.
 
In hospitality we all rely on each other to get the job done in an efficient and
professional manner.

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 Elements of good teamwork
 
•Respect
•Honesty
•Tolerance
•Fairness
•Helpful
•Commitment
•Flexibility

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 Liaise with staff and kitchen
Before service:
 
•Specials and menu restrictions need to be discussed and confirmed with the front of
house.
•Any special meal requirements need to be communicated to the kitchen.
•Booking numbers need to be confirmed with the kitchen and relayed to front of
house staff.
•VIP guests.
•Any menu items that the chef would like you to actively promote or do not
promote.
•Liaise with other kitchen staff to ensure everybody knows their tasks for that
service period.

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 Activity 1
 
When liaising with the Restaurant Manager at the beginning of the shift. Name four
pieces of information you are looking for.

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 During service
 
•Liaise with waiters and restaurant manager if menu items have run out or are
becoming low in stock.
•Liaise with waiters as to when each table are being served their meals.
•Liaise with waiters to find out if entrees are finished and the table is now ready for
the mains.
•Liaise with the supervisor or manager if the client requests to speak to the chef or if
you are having problems.
•Keep your chef informed how things are going in your area.
 
After service
 
•Debrief of the day’s happenings and issues with kitchen staff and chef.
•Thank others for their help during the service.
•Order stock if required.
•Review staffing levels.
•Follow up any complaints or compliments with the people concerned.
•Share any relevant information.

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 Activity 2
 
For the following weights give the weight in Kilograms.
 
700 g

2000 g

4 Ounces
 
1 lb

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 Mise en Place
Mise en place literally translated from the French means ‘to set in place’ or
‘everything in place’.

In cooking, the term is used to describe the preparation done before starting the
actual cooking process

Organising your mise en Place ahead of time allows you to cook, without having to
stop and assemble items, which is desirable in recipes with time constraints. It also
refers to the preparation and organisation of equipment used by line cooks at their
stations in a commercial or restaurant kitchen

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 Assembling and preparing ingredients
 
This begins with service planning by:
 
•Ordering the correct ingredients.
•Ordering the correct quantity.
•Carrying sufficient stock, i.e. dry goods, etc.
•Selecting the right recipe.
•Correctly interpreting the ingredients.
•Correctly measuring and weighing the ingredients.
•Choosing and preparing the correct equipment.

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 Kitchen equipment
Classifying equipment: Food equipment is classified according to use into three
main categories.
 
Utensils: These are small hand operated pieces of equipment such as a Mouli,
Chinois, ladles, whisks, tongs etc.
 
Mechanical equipment: Mechanical equipment can be small or large and is usually
electrically operated. It includes hand mixers, Bamix, slicers, food processors etc.
 
Large fixed equipment: Large equipment comprises of fixed items such as
Rationale oven stoves, salamanders, Brat pans, boilers etc.

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 Maintaining kitchen equipment
•Before using any mechanical equipment, you must become familiar with how it
works.
•Never assemble or take mechanical equipment apart with the power connected.
•Treat mechanical equipment with respect. Be aware that motors may burn out if the
equipment overheats.
•Kitchen equipment must be maintained in good, clean order and serviced regularly
when appropriate.
•The tools and equipment you use every day in your profession are potentially
dangerous, so the more familiar you become with safety procedures, the more
efficiently, competence and above all safely, you will work.

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 Deep Fryers
 
•Deep fryers require regular straining of the oil used; replace the oil when
necessary.
•Service to pilot lights (gas) and thermostat is essential.
•Operate at holding temperature when not in use, to conserve energy and extend the
life of the oil or fat.
•Bain Marie (gas/electric).
•These require extensive cleaning after use.
•Thermostats, gas and electricity supply units should be serviced regularly.
 
Dishwashers

•If the water supply is automatic, check that its supply is not closed when the
machine is in operation.
•Ensure your dishwasher is cleaned out at the end of each day. An accumulation of
debris inside can clog pipes and filters.
•Don’t force or slam the door on your dishwasher.
•Get your dishwasher serviced regularly.

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 Fridge and freezer (walk-in or free standing)

•Ensure that all doors and lids close and seal properly.
•Regularly calibrate your fridge thermometers so you know if your fridges are
storing your food at the correct temperatures.
•Regularly clean the motors so dust, dirt or grease does not accumulate.
•Get your fridges serviced regularly.

Utensils
 
•Loosen food particles by soaking, scraping and pre-rinsing.
•Wash equipment by using hot water with a cleaning agent, scrubbing or scouring
and jet spraying.
•Rinse with hot water to remove soil and detergent residue.
•Sanitise by using a chemical sanitiser or immersing in boiling water.
•Drying equipment can be achieved by using clean kitchen cloths, air drying and
heat drying methods.

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 Activity 3
 
Which method of cookery is most common for the following products?
 
•T Bone steak
•Lamb shank
•Peas
•Cake

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 Types of service
•Breakfast
•Continental Breakfast
•English breakfast
•American breakfast
•Asian breakfast
•Morning Tea
•Brunch
•Lunch
•Afternoon Tea
•Dinner
•Supper

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 Methods of Cookery
•Boiling
•Poaching
•Braising
•Stewing
•Steaming
•Microwave
•Deep frying
•Baking
•Roasting
•Grilling
•Shallow fry
•Sous Vide

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 Diabetic Meals
There are two main types of diabetes:

•Insulin dependent.
•Non-insulin dependent.

Insulin is a natural enzyme produced by the body, which aids the breakdown of
starches and sugars.

An Insulin dependent diabetic will need to have daily injections of manufactured

insulin prescribed by a doctor. A non-insulin dependent diabetic will need to control
their blood sugar through a strict diet.

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 Coeliac disease (Gluten-free)
Coeliac condition is a lifelong dietary intolerance to wheat starch, resulting in
damage to the lining of the intestine so that food is not absorbed properly.

People with Coeliac condition are sensitive to gluten for life. By removing wheat
starch from their diet however, their intestine can return to normal and the
symptoms are controlled.

Starches which are wheat -free include:

 
•Rice flour.
•Maize starch.
•Potato starch.
•Soy flour.
•Buckwheat.
•Pea flours.

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 Lactose Intolerance
Lactose is the sugar in milk. Lactose intolerance is a problem for people who have
stomach or bowel trouble when they consume lactose. It is caused by a deficiency
of the enzyme Lactase and results in diarrhoea when milk or other products
containing lactose are consumed.

Ingredients to be avoided
 
•Milk.
•Cheese.
•Butter.
•Yoghurt.
•Cream.
•Or any foods containing dairy products.

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 Food Allergies and Anaphylaxis
A food allergy is quite different to intolerance as it is caused by the body producing
antibodies to some food proteins. The most dangerous foods for this group of people
include the following:

•Peanuts.
•Tree nuts.
•Shellfish.
•Fish.
•Mil.
•Sesame seed.
•Soy.
•Eggs.

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 Texture modified meals
When people are very sick or elderly they sometimes have trouble chewing or
digesting food. In these situations, food is sometimes cut into very small pieces or
vitamised (pureed) in a food processor.

Fructose malabsorption
Suffers of fructose malabsorption experience symptoms including bloating,
abdominal pain, diarrhoea, reflux and flatulence.
 
High fructose foods include onions, garlic, apples, pears, beetroot, watermelon,
dried figs, carrots, red capsicums, sweet corn, leeks, asparagus, honey, sweet white
wines and any food that is high in normal cane sugars.

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 Low Calorie
Low calorie meals are usually used by people wanting to lose weight. Calories are a
measurement of energy and if a person uses more energy than they consume they
will lose weight so people who want to lose weight often go on a low calorie diet.

Foods which are allowed on a low Calorie diet include:

•Fish
•Bread
•Skinless chicken
•Lean meat
•Fruit
•Vegetables
•Low fat products
•Unsweetened products

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 Low Cholesterol / Low fat Meals
Cholesterol is a risk factor related to heart disease. Saturated fats are fats which
come from an animal source and blood cholesterol levels are often checked by a
doctor in a medical check-up; therefore, is quite common for people to be very
careful about eating foods with too much cholesterol.

Foods which are allowed on a low Cholesterol diet include:

•Fruit
•Vegetables
•Vegetable oil (not coconut)
•Bread
•Fish
•Low fat foods
 

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 Muslim meals
•Halal is the Arabic word for permitted or lawful.
•Haram is the word for forbidden or unlawful.

Haram foods (Forbidden)

•Pork
•Any pork products
•Alcohol
•Fermented vinegars
•Dogs
•Donkeys
•Birds with Talons such as Eagles
•Pigs
•Wild animals with canine teeth such as monkeys and cats.
•Amphibious creatures such as crocodiles, frogs and turtles.

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 Hindu Meals
Hindu people may be vegetarian, non-vegetarian or strict vegetarian.
Hindu people do not eat beef, veal and pork.

Strict Hindu vegetarians follow Asian /Indian diets with the following rules:

•Only eat plant food.

•Do not eat root vegetables.
•No onion, garlic or ginger.

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 Kosher meals
•Pigs, rabbits, and their products are forbidden.
•Animals such as cows and poultry must be slaughtered in a special way according
to Jewish tradition.
•Seafood must have fins and scales; smooth skinned fish and shellfish are forbidden.
•Insects and reptile are forbidden.
•Food should be prepared under the supervision of a Rabbi.
•Milk and milk products may not be used in the preparation of meat meals or served
with or immediately after the meat meals.
•Birds of prey and scavengers are forbidden.

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 Vegetarian Diets
Vegan: Vegans do not eat any food which is from an animal source; foods they do
not eat include cheese, eggs, meat, poultry, fish, honey, dairy products and seafood.

Lacto vegetarians: Lacto Vegetarians eat milk and dairy products but do not eat
meat, poultry, fish, seafood, and other animal products.

Ovo-Lacto vegetarians: Ovo- Lacto vegetarians eat milk, dairy products and eggs,
fruit and vegetable foods; but do not eat meat, poultry and fish.

Pescaterianism: Pescatarians follow a diet that includes fish or other seafood, but
not the flesh of other animals (meat or poultry).

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 Visual presentation of food
•Fat
•Colour
•Aroma
•Flavour
•Texture
•Sound
•Temperature
•Patterns
 

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 Garnishes
Food garnishes are decorations (raw and cooked) added for colour contrast and to
provide visual appeal and flavour. Not only should garnishes be edible, but
appropriate to a particular dish.

Crockery
The choice of plates and crockery is of vital importance in the presentation of food.
Most food looks good on classical white plates but a wide variety of shapes, styles
and colours are available.

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 Portion control
This is addressed by:
 
•Staff training.
•Standardised recipe cards
•Portion control utensils
•Sufficient and thorough supervision.
•Establishment could consider purchasing portion-packaged items.
 
As a rule of thumb:
 
•Degustation 60 – 120g.
•Entree 100g.
•Soup 200 – 250ml.
•Main course 200 – 250g.
•Vegetables 50g.
•Dessert 100g.

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 Unsafe working conditions and practices
•Hazards
•Obstructions
•Spills
•Poor maintenance
•No safety guards on machinery or equipment
•Poor lighting
•Incorrect storage
•Unsafe shelving
•Incorrect use of equipment

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 Common hospitality injuries
Injuries Possible causes
Burns and scalds Hot fat or boiling liquids, open flames, hot pipes, steam vents, electricity, chemicals, hot
equipment and inattentive staff.

Falls Slippery floors, incorrect shoes, obstructions in doorways, bad lighting, cluttered walkways,
carrying large loads, cords over floors, loose floor coverings, unmarked steps and
inattentive staff.

Sprains and strains
Machine injuries, e.g.
electrical shocks, parts of the
body caught in a machine
Incorrect lifting, heavy loads, falls, using equipment incorrectly, or any unnatural
movement.
Not using safety guards, untrained or inattentive staff, not following safety directions or
‘how to use’ instructions, faulty equipment or incorrect equipment for the job.

Chemical injuries, e.g. burns, Mixing chemicals, incorrect storage, decanting incorrectly, not using protective gear, and
lung damage, eye damage chemical spills.

Cuts and abrasions Not using safety guards, blunt knives, inattentive staff, opening cans or bottles, broken
glass, cleaning sharp equipment or sharp edges on benches and falls.

All of the above Careless staff. It is important to pay attention to what you are doing and to ask for help if
you do not know, or are not sure how to do a job or use a particular piece of equipment.

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 How to lift and carry
•Cartons or objects that are large and heavy should always be lifted by two people
onto a trolley for moving over a long distance.
•If the carton or object is being lifted from the floor to a table, then two people
should lift it together.
•Large bulky equipment should be treated with care. A trolley should be used when
moving equipment, and at least two people should help lift and move equipment on
and off the trolley.

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 How to lift safely

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 Check closing stock
It is common practice to check stocks at the end of the service period so if stock
need to be ordered, then it may be possible to order straight away.

Handover to incoming staff

•Give the incoming staff member specific information about each table.
•Give the incoming staff member a status of each table.
•Any specific instructions or requirements.
•VIPs.
•How things are going in general?
•Which stock is low?
•Is the Chef in a good mood?

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 Debriefing
•Things that went well.
•Areas requiring improvement.
•Communication.
•Cooperation between staff.
•Sales targets.
•Emphasis on company policy.
•Thanking staff for their work.
•Do not individually single out or go mad at any one person; if you need to
discipline a staff member do it in a private environment.

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 Refrigeration
•Keep raw food below cooked food.
•Check and record the temperature regularly.
•Cover and date the food.
•Do not pack food too tightly, allow air to circulate.
•Clean regularly.
•Check for mould on shelves seals and walls.
•Store foods, which may contain soil such as vegetables, so soil cannot fall onto
other foods.

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 Freezer
 
•For maintaining safety and quality of food store at or below -18ºC.
•Only freeze good quality food.
•Check and record the temperature of your freezer regularly (HACCP).
•Never refreeze thawed food.

Dry storeroom
 
•Store dry foods in a clean, dry and ventilated room.
•Dry storeroom should be well lit but not have direct sunlight.
•Dry storeroom is designed for protection from pests and insects.
•Food to be placed in sealed containers.
•Store dirty vegetables such as potatoes away from other foods.
•Inspect cans for leaks, dints or fractures.
•Check that all products are sealed when you receive them.
•Check for evidence of mice or cockroaches or other pests.

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 First in–First out – FIFO
In the hospitality industry, the term FIFO refers to stock rotation. That means the
stock which was delivered first gets used before new stock which has just been
delivered. FIFO helps ensure that food does not just sit there and become old, off
and unusable.

Cross Contamination
 
Cross contamination is the transfer of one or more contaminants, chemical, physical
or microbiological, from one food/area to another food/area.
Whenever there is a change in products there must be a full cleaning and sanitising
process to avoid cross contamination.

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 The 2-hour/4-hour rule
Food Standards Code guidelines state:
 
Any ready-to-eat potentially hazardous food if it has been at temperatures between
5°C and 60°C:
 
•For a total of less than 2 hours; must be refrigerated or used immediately.
•For a total of longer than 2 hours but less than 4 hours; must be used immediately;
or
•For a total of 4 hours or longer; must be thrown out.

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 Wastage control
•Keep a close eye on the bookings, so you do not over produce.
•Maintaining high standards of personal hygiene and kitchen hygiene.
•Not preparing more than required, having to discard the rest.
•Purchasing good quality produce which requires only minimal preparation thus
reducing wastage
•Maintaining correct methods of storage for prepared and unprepared food.
•Minimising or eliminating careless preparation techniques which can result in
wasted food.

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 Using quality trimmings
•Only use good quality fresh ingredients, don’t use old or rubbish food.
•Only use trimming that have been hygienically handled and stored.
•Canapés are especially useful for using trimmings.
•Small pieces of lettuce can be used as a base on canapés.
•Sandwich fillings also are good uses for trimmings.
•Some trimmings can be pureed and used as a puree.
•Some trimmings also make good garnishes.
•Small pieces of vegetable trimmings can be used in salads.
•Small pieces of cheese can be used on canapés.
•Trimming can be used inside items such as spring rolls or as samosas.
•Trimming can also be used as an antipasti item.
•Trimming can be used in a sauce to fill Vol au Vents.

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 These PowerPoints are designed to match
Version 1 of the student resource.

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