Table of Contents

Assessment 1. 3

Food service style 1 – A la carte (Fresh cook) 3

Assessment 3. 46

References. 53

 

 

 

Assessment 1

Food service style 1 – A la carte (Fresh cook)        

standard recipe card –   name of dish: Caesar salad     equipment needs ingredient method nutritious value salad bowl, whisk, knife, cutting board romaine lettuce, cheese, crisp croutons, salt, black pepper, olive oil, lemon bread, parmesan, bacon take slid bowl and whisk together garlic, Dijon and lemon juice and mix ½ table spoon salt and black pepper according to test and chop romaine lettuce and sprinkle parmesan cheese and collie croutons drizzle with Caesar dressing mix and serve in bowl 289 calories in per serving     name of dish – garlic bread   equipment needs ingredient method nutritious value over, knife, roaster, garlic press bread, unsalted butter, cloves, garlic, chopped parsley, fresh parmesan cheese preheat oven to 350degree f make the butter, garlic mixture and spread in bread after this process bake the garlic bread 15 minutes in the 350 degrees until thaw butter is melt and bread is roast and garnish with coriander leaves and sprinkle black pepper powder and serve. 254 calories 13 g fat 28 g carbs ,5-gram protein in per serving       name of dish – bruschetta     equipment needs ingredient method nutritious value Eventuate, chopping board, garlic press, knife, plate Bread, garlic, olive oil, tomatoes, balsamic vinegar, red pepper flakes, kosher salt Heat oil add garlic, and mix, until brown fry garlic take large bowl and toss together tomatoes, basil vinegar, salt and red pepper flakes and toast bread 400-degree oven until Golder so put 10 to 15 minutes after bread is call rub garlic and cloves and garlic with tomatoes, coriander and serve Per 100 grams 350 calories

name of dish – porterhouse steak with chips and panache of vegetables

 

 

equipment needs	ingredient	method	nutritious value
Grilling pan, chopping board, knife, bowl, toaster, pension	Red wine vinegar, asparagus, zucchini, thick porterhouse, olive oil, fresh lemon juice	whisk the olive oil, lemon juice, red wine vinegar, mustard, oregano, and season with salt and pepper transfer half or dressing to a large bowl add the zucchini, onion, red ballplayer, mushroom, asparagus and scallions, season the vegetable with salt and pepper /. grill the all-vegetable over high heat season the stack swath salt and pepper and grill the steals over high heats slice the me3atr and serves with grilled vegetables	139 calories in per serving total fat 5.3-gram saturated fat 2g cholesterol 57 mg

 

name of dish – chicken parmigiana with chips and red cabbage coleslaw

 

 

equipment needs	ingredient	method	nutritious value
Chef knife, cutting board, utensil, wooden spoon, tongs, spatula, large mixing bowl, shallow pan, rolling pin,	Potatoes, thick chips, salt and pepper, chicken breast fillet, bread crumbs, parmesan cheese, eggs, lemon wedges, mayonnaise	Tosspoyayoes with oil place in oven tray lined with baking paper cook 240 degrees until crispy and cut fillet horizons combined bread crumbs and parmesan in a bowl dip chicken into eggs then coat in bread crumb cook about 2 to 3minuts on each side until golden brown colour combin3 monies and juice in large bowl And serve chicken with chips, slaw and lemon wedges	361 calories in each serving

 

name of dish – lamb kofta with Greek salad

 

 

equipment needs	ingredient	method	nutritious value
Bowl, chopping board, knife, pan, plate	Lambaste cheese tomatoes, cucumber, onion, olive oil dried oregano	In a glass bowl mix tomato and cucumber season with salt and pepper and add onion and feta, olives and oregano and turn with spoon and leave 15 minutes in pan and serve in room temperature	1kabab contained 4,2-gram carbs and 3,5-gram fat ,9-gram protein

 

name of dish – chocolate mouse

equipment needs	ingredient	method	nutritious value
Chilling item, glass, whisk, mixer, refrigerator	Dark chocolate, whipped cream, eggs, caster sugar, full fat, instant coffee,	Grind milk and chocolate powder and make fine paste and mix sugar and coffee powder or eggs and grind again put in freeze for chill and serve in glass with cream	450 calories per serving,

 

name of dish – vanilla bean panna cotta

equipment needs	ingredient	method	nutritious value
Refrigerator, bowl, whisk, mixer	Raspberries, vanilla bean, cream, lemon juice, milk	Use gelatine granules for this dessert recipe sugar pills water from the gelatine infuse vanilla and add heavy cream and whisk pour the mixture in to moulds put refrigerator in overnight and serve with strawberry	392 calories per serving

 

Name of dish -violet crumble and cheese cake

equipment needs	ingredient	method	nutritious value
20 cm spring form pan, refrigerator, whisk, bowl	Cheese, caster sugar, cream, biscuits	Mix biscuit crumb and butter in blender and polish bowl with butter and put mixture in bowl and refrigerate it cheese cream and grind sugar and cream put mixture and refrigerate until set.	120 calories in per serving

 

Mise en place

Mise end place is French term refers all the ingredient put nine places before start cooking and measured properly, cut, peeled, sliced, grated, and put in bowl in kitchen before start cooking and check the equipment, pan is prepared, microwave is right temperature, mixing bullwhips, mixer and all tools and equipment is completed before start cooking is called mise end place.

Work flow plan for kitchen-

First of all, check all ingredient that use I cooking recipe clean or available.

Prep your all utensil that use in cooking

Determine your menu and cooking order and check quantity cooking for how many people.

Work is diversifying in team member.

And employee check the table before serve food.

After serving food take feedback

And after prepare and serve food clean the kitchen and al utensil clean and put correct place and check all equipment and light is for reduce risk and lock the kitchen.

Responsible staff-head chef is responsible for manage overall kitchen staff they are4n responsible for supervising kitchen staff and give training for all staff.

Procedure use for kitchen – cook to order procedure use for prepare food.

Method for check quality of food- color, taste odorant nutritious value, hygiene, document ingredient and check temperature, check inventory

Food safety procedure – always wear shapes in kitchen, learn to use knives, use different cutting board, and wash hand before cooking food, clean and organize your workspace, your safety is your person responsibility and after complete kitchen work check oven and store dials are turned off. Know how to put out the fire .and keep hygienic. keep raw food to different place.  Check label time to time and always wash food.

 

Food service style No 2 – Set menu /Table d’hôtel/function (Bulk cooking/cook-chill for five-day shelf life)

Standard Recipe Card Recipe name – fresh beet root ricotta ravioli
Key Ingredient:	Beet root, lemon, honey, rosemary, olive, oil		Preparation Time:		15 minutes
Key Skills:	Chef is skilled in cooking and cut the fruits properly		Cooking Time:		30 minutes
			Garnishes:		Orange, fresh mint
Total Cost:	$50		Sale Price at		$70
Method: peel the beat root and wash properly after peeling cut the same piece and baked in foil for 10 to 15 minutes and after bake sprinkle black pepper and ricotta chase for dressing use orange juice and serve this salad in plate

 

Standard Recipe Card Recipe name –  cream of cauliflower and stilton soup
Key Ingredient:	Cauliflower, butter, cloves, chopped onion, potatoes, carrot, head cauliflower		Preparation Time:		20 minutes
Key Skills:	Grinding skills		Cooking Time:		40 min
			Garnishes:		Parsley
Total Cost:	$40		Sale Price at		$50
·                     Method – large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.
Standard Recipe Card Recipe name – smocked mackerel mouse and melba
Key Ingredient:	·                     white bread, leaf gelatine ·                      Granny Smith apples (reserve 2 for garnish) ·                      butter ·                     Fillets smoked mackerel ·                     cream ·                      horseradish sauce p lemon juice (more to dip apple slices) ·                     Pinch cayenne pepper fresh dill ·                     egg whites tbsp sunflower oil ·                     Handful baby watercress ·                     Salt and pepper		Preparation Time:		20 min
Key Skills:	Cooking skill		Cooking Time:		30 min
			Garnishes:		pepper
Total Cost:	$60		Sale Price at		$70
Cooking method Remove the skins from the fillets. Reserve half of one of the fillets and put the remainder in the food processor with most but not all of the from age frais (see notes). Add the cayenne pepper, seasoning and lemon juice. Blitz and adjust the thickness with more dairy. Scrape into a bowl. Chop or flake the remaining fish and add to the pâté with the capers. Taste and adjust seasoning and lemon as desired. Transfer to a ramekin and garnish with the herb. Chill for the Melba toasts: Toast the bread on both sides. Remove the crusts and slice them though the middle to make twice the number of thin toasts. Halve all the toasts diagonally. Turn the untoasted sides up and toast again under a grill until browned. You need to watch them like a hawk. Serve the pate and toasts with a simple salad of lettuce and French dressing.

 

Standard Recipe Card Recipe name – crispy Atlantic solemn bok choy
Key Ingredient:	lower-sodium soy sauce, salmon fillet, honey, grated ginger, garlic powder, sesame oil.bok choy, onion		Preparation Time:		30 min
Key Skills:	Cooking skill		Cooking Time:			50min
			Garnishes:		Garnish with green onion
Total Cost:	$80		Sale Price at		$90
Cooking method Preheat broiler. Combine first 5 ingredients in a small bowl, stirring with a whisk. Coarsely chop bok choy leaves and arrange on one end of a jelly-roll pan. Coarsely chop bok choy stems and arrange in a single layer on opposite end of jelly-roll pan. Place salmon, skin side down, in a single layer on top of leafy greens. Pour half of soy sauce mixture evenly over salmon; pour remaining half evenly over bok choy stems. Broil for 5 minutes; stir stems. Broil an additional 4 minutes or until desired degree of doneness. Arrange 1/3 cup bok choy on each of 4 plates. Top each serving with 1 fillet and 1 tablespoon green onions.

 

Standard Recipe Card Recipe name – confit of duck with fondant potatoes
Key Ingredient:	·                                            handful coarse sea salt ·                                           bay leaves, roughly torn ·                                           garlic cloves, roughly chopped ·                                           handful thyme sprigs, roughly torn ·                                            duck’s legs ·                                            white wine		Preparation Time:			20 min
Key Skills:	Cooking skill		Cooking Time:			2hrs
			Garnishes:
Total Cost:	$70		Sale Price at		$90
Cooking method heat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden potatoes.

 

Standard Recipe Card Recipe name – a succulent breast of chicken serves with chicken
Key Ingredient:	Checken, black pepper, salt, breast,		Preparation Time:		30 min
Key Skills:	Cooking skill		Cooking Time:		1 hr
			Garnishes:
Total Cost:	$150		Sale Price at		$200
Cooking method   Heat the pan. Cook the chicken breast over medium heat for 1 minutes, turn the heat down cover the pan and cook 10 min and put for 10 min and serve in plate

 

 

Standard Recipe Card Recipe name – caramel cheese cake caramel cluster

Key Ingredient: vanilla wafers, sugar, butter, cream cheese, caramels, walnut,

Preparation Time:

1 hr

Key Skills: cooking skills

Cooking Time:

2 hr

Garnishes:

Total Cost: $150

$180

Sale Price at

$70

Cooking method

Cooking method; baking method Grind sugar, reamer walnut and milk and made paste this paste pour in bowl and put for baking after 20 min cake is ready for serve.

Standard Recipe Card Recipe name – passion panna cotta serves with vanilla macron Key Ingredient:  Creamed, milk, vanilla bean, caster sugar, gelatine, powdered Preparation Time: 1 hr Key Skills:  Use refrigerator property Cooking Time:  night   Garnishes: Garnish with almond             Total Cost:  $70 Sale Price at $80    Cooking method Add water and gelatine to cream and milk and heat until gelatine has dissolved in mixture and poring moulds and place 4 hours       Cooking method- Add water and gelatine to cream and milk and heat until gelatine has dissolved in mixture and poring moulds and place 4 hours

Food service style No 3 – Bulk Cooking Operations (bulk cooking/Cook) Standard Recipe Card Recipe name –arancini balls           Key Ingredient:  Olive oil, unsalted butter, onion, garlic clove, risooto rice, white wine, parmesan, veg stock, vegetable oil, ball mozzarella, plain flour, dried bread crumbs Preparation Time: 1 hr Key Skills:  Cooking skill Cooking Time:  2 hr   Garnishes:             Total Cost:  $50 Sale Price at $70                 Cooking method             Mix the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, and fry in pain in brown clout and serve with sauce                           Standard Recipe Card Recipe name – chicken satay skewers           Key Ingredient:  Lemon grass, coconut milk, fish sauce, ground turmeric, brown sugar, shallot, ginger Preparation Time: 30 min Key Skills:  Cooking skill Cooking Time:   1hr 40 min Garnishes: Garnish peanut sauce             Total Cost:  $150 Sale Price at $170                 Cooking method use food processor, combine coconut milk, fish sauce, sugar, lime juice, garlic, shallot, ginger, and chili paste and blend until smooth, scraping down sides if necessary. Set aside cup marinade for peanut sauce. preheat grill to medium-high heat. Remove chicken from marinade and spear 3 pieces onto each skewer. Grill, flipping once, until chicken is cooked through and slightly charred, 3 to 4 minutes each side. sprinkle satay with chopped peanuts and cilantro and serve with peanut sauce.                                       Mise en place Mise en place is French term refers all the ingredient put nine places before start cooking and measured properly, cut, peeled, sliced, grated, and put in bowl in kitchen before start cooking and check the equipment, pan is prepared, microwave is right temperature, mixing bullwhips, mixer and all tools and equipment is completed before start cooking is called mise end place. Work flow plan for kitchen- First of all, check all ingredient that use I cooking recipe clean or available. Prep your all utensil that use in cooking Determine your menu and cooking order and check quantity cooking for how many people. Work is diversifying in team member. And employee check the table before serve food. After serving food take feedback And after prepare and serve food clean the kitchen and al utensil clean and put correct place and check all equipment and light is for reduce risk and lock the kitchen. Responsible staff-head chef is responsible for manage overall kitchen staff they are4n responsible for supervising kitchen staff and give training for all staff. Procedure use for kitchen – cook to order procedure use for prepare food. Method for check quality of food- color, taste odorant nutritious value, hygiene, document ingredient and check temperature, check inventory Food safety procedure – always wear shapes in kitchen, learn to use knives, use different cutting board, and wash hand before cooking food, clean and organize your workspace, your safety is your person responsibility and after complete kitchen work check oven and store dials are turned off. Know how to put out the fire .and keep hygienic. keep raw food to different place.  Check label time to time and always wash food.

Food service style No 4 Festival/Event – (bulk cooking/fresh cook)

The menu is:

• Bacon and egg sandwiches, Orange juice.

Standard Recipe Card Recipe name – bacon and egg sandwich
Key Ingredient:	White bread, mayonnaise, sliced tomato, black pepper, lettuce leaf, bacon, butter		Preparation Time:			10 min
Key Skills:	Cooking skill		Cooking Time:		20 min
			Garnishes:
Total Cost:	$150		Sale Price at		$160
Cooking method
Toast the bread and take care not to burn it and spread mayonnaise and black pepper each side and fill lettuce leaf and butter in mid and  the sandwich  serve with sauce.

Mise en place

Mise end place is French term refers all the ingredient put nine places before start cooking and measured properly, cut, peeled, sliced, grated, and put in bowl in kitchen before start cooking and check the equipment, pan is prepared, microwave is right temperature, mixing bullwhips, mixer and all tools and equipment is completed before start cooking is called mise end place.

Work flow plan for kitchen-

First of all, check all ingredient that use I cooking recipe clean or available.

Prep your all utensil that use in cooking

Determine your menu and cooking order and check quantity cooking for how many people.

Work is diversifying in team member.

And employee check the table before serve food.

After serving food take feedback

And after prepare and serve food clean the kitchen and al utensil clean and put correct place and check all equipment and light is for reduce risk and lock the kitchen.

Responsible staff-head chef is responsible for manage overall kitchen staff they are4n responsible for supervising kitchen staff and give training for all staff.

Procedure use for kitchen – cook to order procedure use for prepare food.

Method for check quality of food- color, taste odorant nutritious value, hygiene, document ingredient and check temperature, check inventory

Food safety procedure – always wear shapes in kitchen, learn to use knives, use different cutting board, and wash hand before cooking food, clean and organize your workspace, your safety is your person responsibility and after complete kitchen work check oven and store dials are turned off. Know how to put out the fire .and keep hygienic. keep raw food to different place.  Check label time to time and always wash food.

 

 

Assessment 3

Question 1

(a) It is a re-heating of food up to a optimum temperature before consuming it. It can be used to hold the food before getting perished.

(b) adding up of a liquid in a dehydrated food in order to restore its original taste and texture. Foods are dried to preserve them for later use (Salvador, et al., 2021).

Question 2

It is a process of food preservation in which food is fully cooked and then quickly chilled and stored. It is generally chilled at around 0-3 degree Celsius to store it for 5-7 days and regenerated immediately before serving.

Question 3

It is a process of food preservation in which food is deep frozen at not lower than -18 degree Celsius in order to preserve its nutritional value and taste. It is generally preserved for 2 months as it permits better purchasing power and it can be stored for much longer period of time.

Question 4

Sous vide is a food cooking approach in which food is cooked under vacuum  in a water bath equipment at a optimum temperature of 58-62 degree Celsius.

In this process the objective is to cook the food inside by avoiding the overcooking outside as only freshest and highest quality of ingredients are used. Its average storage period is around 2-3 weeks.

Question 5

The food production system in which food is prepared on-site where quality of ingredient is controlled as per the requirement of an individual is known as fresh food production system. It requires sufficient space to preserve raw and semi-processed food ingredients.

 

 

Question 6

It is a rented catering system in which foodservice operators prepares and store their food.

Usually, it is used by chuck wagon, delivery-only restaurants, provisioner, food stallers.

It has various types like: Sharing, private, non-traditional commercial kitchens.

Question 7

Following is the information that should be included in the kitchen workflow schedule:

• Food type/ Menu
• Number/Size/Portion(served)
• Time(serving)
• Cookery method
• Service method
• Type of presentation

 

 

 

Question 8

“mise en place” literal meaning is  to put something at a place. It is arranging of ingredients all together before cooking that a cook need to use them for a specific dish (Kiddon, et al., 2015).

Example: cutting of meat, sprinkles, spices, fresh vegetables, and other required ingredients.

Question 9

Following is the Information that should be included in a food preparation list :

• Standard recipes
• Number of portions required
• availability of ingredients
• location in storage area.
• Time prep
• Time cooking
• Serving style

Question 10

critical control points are set of steps in cooking food that are taken care of in order to avoid food safety hazards. Example: excess bacterial growth or chemical contamination.

These points are necessarily keep in mind at every step of the process from buying ingredients to consuming the food.

Question 11

(a) CPP for Purchasing and Delivery are:

• Checking suppliers
• Creation of menu
• Record keeping

(b) CPP for stock control and food storage are:

(I) containers

(II) Shelving storage

(III ) hot , cold and storage

(c ) CPP for cooking are:.

• Cooking at proper temperature with set limit time
• Cook until required temperature achieved
• Survival of food poisoning bacteria

(d) CPP for cooling are:

– ensure rapid cooling

– adjustment of blast chiller

-stop growth of growing bacteria

( e) CPP for re-heating:

-Thorough cooking

-food intoxication bacteria should be killed

-Reheated until specified temperature achieved

(f) CPP for display and holdings are:

– protection from contamination

– it should be hold for limited period only

-killing of food poisoning bacteria

(g) CPP for serving are:

– food held for limited time only

-do visual check

-bacterial growth should be minimized

Question 12

9 indicators of quality food products are:

(I) sensory properties

(ii) physical properties

(iii) chemical composition

(iv) food additives

(v) microbiological characteristics

(vi) synthetic components

(vii) packaging and labelling

(viii) taste and flavour

(ix) colour and texture

Question 13

Correct storage temperature for perishable food is 4 degrees Celsius or below.

It must be kept at this temperature in order to slow down their deterioration and decomposition.

Correct temperature for frozen food is -18 degree Celsius or below.

It must be kept at this temperature so that the bacterial growth can be stopped.

Correct temperature for the hot food is 63 degrees Celsius and around, as at this temperature bacterial growth is slow down and its not a long term solution.

 

 

Question 14

food segregation is a method of preventing food to get contaminated. Its information is contained in ADG Code and its rule are usually applied when a placard load of dangerous food is transported while it is not applied to food which is in the cabin for ones personal use.

Question 15

Following are the 7 environmental factors which should be considered before storing food are:

1. temperature
2. relative humidity

iii. gas atmosphere (Yang, et al., 2018).

1. enzymic reactions
2. light
3. chemical reactions

vii. microbiological changes

Question 16

food production process in a 5 star Hotel for BUFFET breakfast service  :

Receiving: it is a process of receiving an order to check the availability of products in the kitchen.

Mise En Place”: it is putting together of all ingredients before cooking

Cooking Food: it is an art and science of preparing food for consumption.

Post Cooking Food: its an inspection of cooked food

Serving: it is the final step where cooked food is available for the consumption.

Question 17

Food production process (Table D’hote /function /set menu) in a Reception

Centre for Wedding service

Receiving: in these particular meals are served in a fixed time

Mise En Place: all the ingredients are collected for preparing the food

Cooking Food: here all the ingredients are used to prepare the particular dishes

Post Cooking Food: dishes are inspected after being prepared and before serving

Serving: all prepared dishes are served to the guest in a limited time frame

Question 18

Food production process in a Café for (Al Carte) lunch service:

Receiving: it is received on individual basis

Mise En Place”: only single dish is prepared at a time

Cooking Food: preparing the ordered dish

Post Cooking Food: inspection of prepared dish is done

Serving: prepared dish is served to the individual (Lopes, et al., 2022).

 

 

References

Kiddon, C., Ponnuraj, G. T., Zettlemoyer, L., & Choi, Y. (2015, September). Mise en place: Unsupervised interpretation of instructional recipes. In Proceedings of the 2015 Conference on Empirical Methods in Natural Language Processing (pp. 982-992).

Lopes, C., Leitão, J., & Rengifo-Gallego, J. (2022). Place-Branded Foods with Responsible and Sustainable Management: A La Carte Serving in Regional Restaurants. Sustainability 2022, 14, 6615.

Salvador, E. M., Guilengue, S. E. D. C. R., & Magaia, T. D. A. L. J. (2021). Development of Cassava mahewu in Powder of Instantaneous Reconstitution. Journal of Food and Nutrition Sciences, 9(5), 131-138.

Yang, L., Wen, K. S., Ruan, X., Zhao, Y. X., Wei, F., & Wang, Q. (2018). Response of plant secondary metabolites to environmental factors. Molecules, 23(4), 762.