Assessment 1
Part A Health check and personal hygiene
The guidelines based on food safety emphasize personal hygiene and good health and help the food handler to minimize the risk that is associated with the contamination of food.
Generally, people carry bacteria in their body that are harmful, and if came in the contact with the food item they can cause food contamination that can lead to severe diseases as these bacteria can transport the food unwittingly (Griffith, 2013).
So, the chef should try not to touch their nose, mouth, clothes, and hair on the food items.
The chef should consider that their clothes are clean, with no dirt, food stain, or smell and any different type of microbial contamination.
And if the chef does not feel well like feeling warm or cold unusually then should report to the manager so that the bacteria or microbes do not enter the food and contaminate it.
The hairs need to be covered, gloves should be there while preparing the food, and the chef needs to wear a clean apron while cooking (Griffith, 2013).
And the chef or kitchen hand should take care that the kitchen kit that is available for use is not used or shared with anyone else before.
Part B Requirements of Mise En Place
1) Review and obtain the recipes that are provided for ensuring all the requirements.
2) Then note down the plan related to cooking in a dairy.
3) After this get your workplace ready by sanitizing it, washing it, and clearing the clutter and obstacles (Sumner, 2012).
4) And gather the equipment, utensils, and ingredients, that are needed to prepare the recipes
5) Check that all the ingredients are present in the storage area.
6) Measure all the ingredients that are required in preparing the dish (Knorr & Watzke, 2019).
7) Clean all the equipment, and utensils that are required in preparing the dish.
8) Place all the ingredients in the bowls, dishes, and containers
9) Place them all on the cooking station (Sumner, 2012).
10) Prepare the equipment before starting the cooking process so thawing the refrigerator, preheating the microwave, etc.
Assessment 2
Part A Health check and personal hygiene
The guidelines based on food safety emphasize personal hygiene and good health and help the food handler to minimize the risk that is associated with the contamination of food (Husain, et al., 2016).
Generally, people carry bacteria in their body that are harmful, and if came in the contact with the food item they can cause food contamination that can lead to severe diseases as these bacteria can transport the food unwittingly (Kamboj, et al., 2020).
So, the chef should try not to touch their nose, mouth, clothes, and hair on the food items.
The chef should consider that their clothes are clean, with no dirt, food stain, or smell and any different type of microbial contamination.
And if the chef does not feel well like feeling warm or cold unusually then should report to the manager so that the bacteria or microbes do not enter the food and contaminate it.
The hairs need to be covered, gloves should be there while preparing the food, and the chef needs to wear a clean apron while cooking (Kamboj, et al., 2020).
And the chef or kitchen hand should take care that the kitchen kit that is available for use is not used or shared with anyone else before.
Part B Preparation
Step 1: Wash hands
The first step for preparing food is to clean hands and sanitise them properly with the sanitiser for this there should be proper washing of hands with running hot water and then remove the dust or any dirt on the hands should be removed. After washing your hands apply soap properly with liquid soap and scrubbing hands. Then rinse the hands with running hot water for 20 seconds. And after this for drying hands use a towel and the towel should be a paper towel.
Step 2: Checking Tools, Equipment, and Ingredients
Before preparation of the food, there must be a proper review of the tools that will be used while cooking and the equipment so that there will be no interference while cooking food and check the functioning of the equipment and tools. The ingredients which are needed for the dairy foods are present or not with the cook and if not present then there will proper inspection of the ingredients so that there is no confusion and issues.
Step 3: Prepare Ingredients
After collecting all the necessary ingredients for the food, there will be proper organising of all the ingredients with the specific quantity needed for the particular dish. The meat dishes should be first checked to have a proper presence of a favourable temperature. And make use of sharp knives so that the meat piece can be cut precisely and also the vegetable. The ingredient and the pastes that are required for the dishes must be in a proper portion and according to the number of customers and size portion of the dish. Preparation of ingredients will help in making food tastier and add some flavour which will be according to the recipe of the dish and includes all the necessary things and content of each dish.
Part C Cooking
Step 4 Prepare Food items
- Sizzling Steak Stir-Fry
Preparation Time: 0.25h
Cooking Time: 0.25h
Serving: 6 persons
| Ingredients Name | Quantity required |
| 1. Tenderstem Broccoli | 300 gm |
| 2. Lean Flank Steak | 500 gm |
| 3. Egg Noodles | 250gm |
| 4. Sesame Oil | 3 tablespoons |
| 5. Onion | 1 unit |
| 6. Garlic | 2 Clove |
| 7. Soy Sauce | 3 Tablespoons |
Cooking Method: Boiling method and Frying
Cut the broccoli into strips, cut large broccoli in half lengthwise, and put it in a heat-resistant
bowl and pour boiling water over it. Add a pinch of sea salt and let sit for 10 minutes, then
drain and set aside. Fill a pot halfway with water and bring it to a boil.
- Southern Fried Chicken
Preparation Time: 0.20h
Cooking Time: 2.00 h
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Milk | 1 ½ Cup |
| Eggs | 2 Unit |
| All-purpose Flour | 2 ½ Cups |
| Salt | 2 Tablespoon |
| Black Pepper | 2 Tablespoon |
| Bone-in skin-on chicken | 4 Pound |
| Vegetable oil | 1Litre |
Cooking Method: Frying and Roasting
Step 1 Preheat the oven to 200 F and place a rack in a large baking dish, then put milk and eggs in a medium bowl. Dip the chicken pieces in the milk and egg mixture and let the excess drip in.
- Seafood Risotto
Preparation Time: 0.20h
Cooking Time: 1.00 h
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Seafood stock | 4 Cups |
| Unsalted butter | 3 Tablespoon |
| Arborio rice | 1 Cup |
| Dry white wine | 2/3 Cup |
| Kosher salt | ½ Teaspoon |
| Mussels | ½ Pound |
| Garnish | 1Tablespoon |
Cooking Method: Simmering and Steaming
Pour the seafood soup into a pot and simmer over low heat. Keep warm, then melt 2 tablespoons butter in a large saucepan or skillet over medium-high heat. Add shallots and cook for about 4 to 5 minutes or until softened.
- Vegetable Jalfrezi
Preparation Time: 0.20h
Cooking Time: 1.00 h
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Butter | 2 tablespoons |
| Onion | 1 Unit |
| Baby corn | 10 Unit |
| Capsicum | 3 Unit |
| Carrot | 1 Unit |
| Beans | 20 Unit |
| Tomato | 1 Unit |
Cooking Method: Frying and boiling
First, heat 1 tablespoon of butter in a frying pan. Add 1/2 onion, 10 beans, 1/2 carrot, 1/2 tomato, 3 tablespoons peas, and 5 baby seeds.
Step 5: Clean the tools and equipment
There is a need to clean all the equipment and tools to prevent contamination of food. Because there is a possibility that some customers might have some sort of disease or food allergies and if the tools and equipment are not clean they can cause them severe diseases so to minimize such chances there is a need to follow some procedures like:
1) Clean the large and small tools and equipment using proper cleaning products and agents.
2) Ensure that you wash them thoroughly using water and as per the instructions for maintenance provided by the manufacturer (Pereira de Abreu, et al., 2012).
3) Dry all the tools and equipment using a paper towel.
4) After using wash and place them all in a resting position by dissembling them properly if they are to be stored.
5) Make sure that they have been stored safely
6) And there is a need to regularly inspect the tools and equipment and if any of the ones is found broken then the chef should report to the manager about it (Pereira de Abreu, et al., 2012).
Part D Storage and presentation
Step 6: Serve six different customers
1) Always present the dish in proper crockery (Uçar, et al., 2016).
2) Provide them with the proper cutlery that goes nicely according to the dish.
3) Add garnishes and accompaniments that are attractive to the eyes.
4) Store the dishes at the proper temperature and storage temperatures.
5) Use proper containers for packaging the dishes
6) Store them in an atmosphere where there is less humidity (Uçar, et al., 2016).
Assessment 3
Part A Health check and personal hygiene
The guidelines based on food safety emphasize personal hygiene and good health and help the food handler to minimize the risk that is associated with the contamination of food.
Generally, people carry bacteria in their body that are harmful, and if came in the contact with the food item they can cause food contamination that can lead to severe diseases as these bacteria can transport the food unwittingly (Husain, et al., 2016).
The hairs need to be covered, gloves should be there while preparing the food, and the chef needs to wear a clean apron while cooking.
And the chef or kitchen hand should take care that the kitchen kit that is available for use is not used or shared with anyone else before.
Part B Requirements of Mise En Place
1) Review and obtain the recipes that are provided for ensuring all the requirements.
2) Then note down the plan related to cooking in a dairy (Acar & Moulin, 2013).
3) Clean all the equipment, and utensils that are required in preparing the dish.
4) Place all the ingredients in the bowls, dishes, and containers
5) Place them all on the cooking station (Acar & Moulin, 2013).
6) After this get your workplace ready by sanitizing it, washing it, and clearing the clutter and obstacles.
7) And gather the equipment, utensils, and ingredients, that are needed to prepare the recipes
8) Measure all the ingredients that are required in preparing the dish.
9) Prepare the equipment before starting the cooking process so thawing the refrigerator, and preheating the microwave (Knorr & Watzke, 2019).
Assessment 4
Part A Health check and personal hygiene
The guidelines based on food safety emphasize personal hygiene and good health and help the food handler to minimize the risk that is associated with the contamination of food.
Generally, people carry bacteria in their body that are harmful, and if came in the contact with the food item they can cause food contamination that can lead to severe diseases as these bacteria can transport the food unwittingly (Odeyemi, 2016).
So, the chef should try not to touch their nose, mouth, clothes, and hair on the food items.
The chef should consider that their clothes are clean, with no dirt, food stain, or smell and any different type of microbial contamination.
And if the chef does not feel well like feeling warm or cold unusually then should report to the manager so that the bacteria or microbes do not enter the food and contaminate it.
The hairs need to be covered, gloves should be there while preparing the food, and the chef needs to wear a clean apron while cooking.
And the chef or kitchen hand should take care that the kitchen kit that is available for use is not used or shared with anyone else before (Odeyemi, 2016).
Part B Preparation
Step 1: Wash hands
Washing hand is the most important and basic step that requires for food preparation. The first step for preparing food is to clean hands and sanitise them properly with the sanitiser for this there should be proper washing of hands with running hot water and then remove the dust or any dirt on the hands should be removed. After washing your hands apply soap properly with liquid soap and scrubbing hands. Then rinse the hands with running hot water for 20 seconds. And after this for drying hands use a towel and the towel should be a paper towel.
Step 2: Checking Tools, Equipment, and Ingredients
Before preparation of the food, there must be a proper review of the tools that will be used while cooking and the equipment so that there will be no interference while cooking food and check the functioning of the equipment and tools. The ingredients which are needed for the dairy foods are present or not with the cook and if not present then there will proper inspection of the ingredients so that there is no confusion and issues. The tools like knives and other things should be sharp and there will be a proper need of the proper washing of tools and also washing of all equipment and sanitising them with the sanitiser so that there will be no bacteria will remain on equipment. And there will be a proper hygienic way of preparing food.
Step 3: Prepare Ingredients
Preparation of ingredients is important so that there will be the presence of correct measurements of the ingredient and portions can be measured and there will be accurate measurements according to the needs of the customer numbers so that there will be no shortage of the dishes while serving the food and ingredient also help in boosting the taste of each dish. After collecting all the necessary ingredients for the food, there will be proper organising of all the ingredients with the specific quantity needed for the particular dish. The meat dishes should be first checked to have a proper presence of a favourable temperature. And make use of sharp knives so that the meat piece can be cut precisely and also the vegetable. The ingredient and the pastes that are required for the dishes must be in a proper portion and according to the number of customers and size portion of the dish.
Part C Cooking
Step 4 Prepare Food items
- Freezable Quiche Lorraine
Preparation Time: 0.20h
Cooking Time: 1.20 h
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Large Eggs | 5 Unit |
| Heavy Cream | ½ Cup |
| Milk | ¼ Cup |
| Salt | ¾ Teaspoon |
| Shredded Cheese | 1Cup |
| Vegetables | 1 ½ Cup |
| Piecrust | 19 deep |
Cooking method: Whisking and boiling
For the vegetarian version, add cheese and vegetables and whisk several times until combined.
- Halloumi with griddled vegetables
Preparation Time: 0.10h
Cooking Time: 0.25 h
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Halloumi | ¾ Pound |
| Sweet red peppers | 2 Unit |
| Zucchini | 1Unit |
| Eggplant | 1 Unit |
| Trimmed scallions | 1 Bunch |
| Fresh thyme | 2 Teaspoon |
| Olive oil | ¼ Cup |
Cooking Method: Baking & Boiling
Prepare a hot grill. Cut the halloumi into 8 to 12 slices about 1/3 to 1/2 inch thick. Cut the bell pepper into wide bite-size pieces and slice from top to bottom along the natural ridges. discard the seeds. Halve the pieces crosswise. Slice zucchini and eggplant diagonally into 1/4- to 1/3-inch-thick slices.
- Steamed Vegetables with Rice-Wine Vinaigrette
Preparation Time: 0.10h
Cooking Time: 0.25 h
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Rice-wine Vinegar | ¼ Cup |
| Soy sauce | 2 Tablespoon |
| Sugar | 2 Teaspoon |
| Carrot | 4 Unit |
| Baby bok choy | 4 Unit |
| Red pepper | 2 unit |
| Cold water | 1/3 Cup |
Cooking Method: Steaming, Boiling and Pan Frying
Put sake vinegar, soy sauce, sugar and cold water in a small pot and mix. Bring to a boil over high heat. Remove the pan from the heat and allow the rice and wine vinaigrette to cool.
- Raspberry-Swirl Cheesecake
Preparation Time: 0.25h
Cooking Time: 9.00 h and also refrigeration time
Serving: 6 persons
Ingredients Name
| Ingredients Name | Quantity required |
| Ground Graham | 1 Cup |
| Unsalted butter | 2 Tablespoon |
| Sugar | 1 ¾ Cups |
| Raspberries | 6 Ounces |
| Cream Cheese | 32 Ounces |
| Eggs | 4 Unit |
| Vanilla | 1 Teaspoon |
Cooking Method: Baking, Boiling and frying
Process raspberries in a food processor until smooth, about 30 seconds. Sieve the puree through a fine sieve into a small bowl. Discard solids. Stir in 2 tablespoons of sugar.
Step 5: Clean the tools and equipment
There is a possibility that some customers might have some sort of disease or food allergies and if the tools and equipment are not clean they can cause them severe diseases so to minimize such chances there is a need to follow some procedures like:
1) There is a need to regularly inspect the tools and equipment and if any of the ones is found broken then the chef should report to the manager about it (Potter & Hotchkiss, 2012).
2) Clean the large and small tools and equipment using proper cleaning products and agents.
3) Ensure that you wash them thoroughly using water and as per the instructions for maintenance provided by the manufacturer (Potter & Hotchkiss, 2012).
4) After using wash and place them all in a resting position by dissembling them properly if they are to be stored.
Part D Storage and presentation
Step 6: Serve six different customers
1) Use proper containers for packaging the dishes, like using air-tight containers so that the food does not get contaminated by coming in contact with humidity.
2) Store them in an atmosphere where there is less humidity so that microbes do not grow on the food item (Huang, et al., 2017).
3) Store the dishes at the proper temperature and storage temperatures, because there is a zone that is known as the danger zone at which the bacteria and microbes grow at a fast pace so the chances of food contamination increase if placed for more than 2 hours in such a condition.
4) Provide them with the proper cutlery that goes nicely according to the dish, so that food handling becomes easy for the customers, hence leading to an increase in the satisfaction of the customer (Huang, et al., 2017).
5) Always present the dish in proper crockery so that it looks neat and clean while presenting.
6) Add garnishes and accompaniments that are attractive to the eyes, and help in increasing the taste and texture of the dish so that it looks more mouth-watering.
Assessment 5
Report
While preparing the dish there is a need to incorporate and look after many important points like maintaining
- Personal hygiene
while preparing food for this the chef needs to consider some points like
The hairs need to be covered, gloves should be there while preparing the food, and the chef needs to wear a clean apron while cooking (Fisher & Louw, 2020).
And the chef or kitchen hand should take care that the kitchen kit that is available for use is not used or shared with anyone else before.
- Fulfilling the requirements of Mise En Place
For this there is a need to review and obtain the recipes that are provided for ensuring all the requirements.
Then note down the plan related to cooking in a dairy (Fisher & Louw, 2020).
Clean all the equipment, and utensils that are required in preparing the dish. Place all the ingredients in the bowls, dishes, and containers. Place them all on the cooking station
And after that they need to take care of the preparation methods that are involved in the cooking process like Washing hands, Checking Tools, Equipment, and Ingredients, making the preparation of the ingredient ready, after then cleaning the tools and equipment, and at last presenting it properly and storing the food item in proper conditions.
References
Acar, J. F., & Moulin, G. (2013). Integrating animal health surveillance and food safety: the issue of antimicrobial resistance. Rev Sci Tech, 32(2), 383-92.
Fisher, H., & Louw, I. (2020). Teaching mise-en-place: Student perceptions of the cooking pro forma process. International Journal of Gastronomy and Food Science, 22, 100245.
Griffith, C. (2013). Advances in understanding the impact of personal hygiene and human behaviour on food safety. Advances in microbial food safety, 401-416.
Huang, H. W., Wu, S. J., Lu, J. K., Shyu, Y. T., & Wang, C. Y. (2017). Current status and future trends of high-pressure processing in food industry. Food control, 72, 1-8.
Husain, N. R. N., Muda, W. M. W., Jamil, N. I. N., Hanafi, N. N. N., & Rahman, R. A. (2016). Effect of food safety training on food handlers’ knowledge and practices: A randomized controlled trial. British Food Journal, 118(4), 795-808.
Kamboj, S., Gupta, N., Bandral, J. D., Gandotra, G., & Anjum, N. (2020). Food safety and hygiene: a review. International Journal of Chemical Studies, 8(2), 358-368.
Knorr, D., & Watzke, H. (2019). Food processing at a crossroad. Frontiers in Nutrition, 6, 85.
Odeyemi, O. A. (2016). Public health implications of microbial food safety and foodborne diseases in developing countries. Food & nutrition research, 60(1), 29819.
Pereira de Abreu, D. A., Cruz, J. M., & Paseiro Losada, P. (2012). Active and intelligent packaging for the food industry. Food Reviews International, 28(2), 146-187.
Potter, N. N., & Hotchkiss, J. H. (2012). Food science. Springer Science & Business Media.
Sumner, J. (2012). Dining on the social economy: Local, sustainable food systems and policy development. Canadian Review of Social Policy/Revue canadienne de politique sociale, (67).
Uçar, A., Yilmaz, M. V., & Çakiroglu, F. P. (2016). Food safety–problems and solutions. Significance, Prev Control Food Relat Dis, 3.