Assessment 1

Part 1 Personal Hygiene and Health Check

Personal hygiene and health check are considered one of the most important and focused topics when it comes to cooking. Personal hygiene reduces the chance of food getting polluted or adulterated. The disadvantage or drawbacks of not taking care of personal hygiene give birth to different health issues and it further leads to the transportation of different types of bacteria, viruses, and other harmful funguses. These harmful viruses can also transfer from one person to another through touching and during the time serving or they can say as a nourishment server personal hygiene is one the most crucial act. The transportation of certain viruses from a server can cause illness to the consumer and can be infected the worker during working in the same workplace (Mattson et al .., 2016)

Part 2 Mise En Place Requirements

1. They have to prepare nourishment individually and in the way or according to the requirement of the dish. Construction and positioning of nourishment are presented jointly according to the tutor.
2. Observe and check the overall information provided in the instructions.
3. Now after analysing all the essential information on the above instruction they should their notes as per the dish.
4. The next step is to arrange or organize the place or they can say cookhouse according to the needs of the dish. This includes all the cleaning of slaps, and positioning of disturbed vegetables, or kitchen instruments.
5. As per the needs of the dish collect all the kitchen instruments from the cookhouse which include knives, pan, spoons measuring cups, etc.
6. They should also focus on the life of the foods whether it’s vegetables or fruits that need in the dish and checking the fragrance, the way they look, what flavor food gives, and what shade or tone of the food.
7. The next action is to measure, the mass and which piece or part are required in the dish.
8. Use a sharp kitchen blade to slash all the food ingredients like flesh and edibles.
9. Remove all the chilled ingredients which smelled or looked not appropriate.
10. Put position them according to their need in the steps, ensure stock, put elements, and select instruments. (Mantihal et al .., 2020)

Assessment 2

Part A Personal Hygiene and Health Check

Generally, there are so many bacteria present in the human body that can easily contaminate any food item and can lead to severe diseases, so the chef needs to maintain their hygiene like:

Tie their hair, wear gloves in hand while cooking, and a clean apron so that the chances of contamination could be minimized (Webb &Morancie, 2015).

The kitchen kit should be clean and not be used before by anyone else.

If the chef does not feel well then, he should report to the manager and not enter the kitchen because the microbes can contaminate the food.

While cooking it is important to consider that their clothes, mouth, and nose do not come in contact with the food items (Webb &Morancie, 2015).

Part B Preparation

Step 1 Wash hands

Before starting the cooking process, it is really important to wash the hands thoroughly so that any types of bacteria or microbes that are present on the hand can be rinsed off.

For this procedure there is a need to first wet the hands, then apply soap nicely, and then rub both the hands together to produce lather and scrub, after this rinse themthoroughly under warm running water.

Then turn off the tap and dry the hands with the help of a clean paper towel.

Step 2 Check, tools, ingredients, and equipment

First, there is a need to review the recipe and according to that, there is a need to ensure and check that the important knives, tools, ingredients, and equipment are present.

After this keenly monitor the tools and equipment that are in operational condition or not and if they are clean or not. And if there is any sort of damage found they then report to the manager about it.

Adjust the tools and equipment according to the use like adjusting height, blades, and position.

Part C Preparation of food items

1. Brown Beef Stock

RECIPE NAME:	Brown Beef Stock	Preparation Time	0.20 h
NUMBER OF PORTIONS:	2 quarts	Cooking Time	1.40 h & 8 hours of refrigeration time
PRODUCED BY:	Nova College
INGREDIENTS	QUANTITY	UNIT
Beef bones	3	Kg
Carrots	2	Unit
Celery	2	Stalk
Tomato paste	30	ml
Red wine	60	ml
Water	3	Litre
Parsley sprigs	1	Unit
Bay leaf	1	Unit
Garlic	3	Clove
METHOD
Scatter the bones, carrots, celery, and onions on a baking sheet. Bake for about 1 hour, stirring frequently, until the bones are golden brown. Remove the baking sheet from the oven. Brush the bones with the tomato paste. Bake for another 15 minutes.

2. Basic Chicken Stock

RECIPE NAME:	Basic Chicken Stock	Preparation Time	0.20 h
NUMBER OF PORTIONS:	2	Cooking Time	1.30 h & 8 hours refrigeration
PRODUCED BY:	Nova College
INGREDIENTS	QUANTITY	UNIT
Chicken	1	Pound
Large onion	1	Unit
Celery	3	Stalks
Carrot	1	Unit
Salt	1 ½	Teaspoon
Water	6	Cup
Egg	1	Unit
METHOD
Follow this procedure to clarify stock for clear soup, eliminating solid specks that are too fine to drain out using cheesecloth. Separate the egg white from the yolk, keeping the shell aside. 1/4 cup cold water, egg white, and broken eggshell in a small basin Bring to a boil with the strained stock. Remove from the heat and let aside for 5 minutes. Again, strain through a cheesecloth-lined sieve.

3. Traditional Fish Stock

RECIPE NAME:	Traditional Fish Stock	Preparation Time	0.20 h
NUMBER OF PORTIONS:	2	Cooking Time	0.30 h & 8 hours refrigeration
PRODUCED BY:	Nova College
INGREDIENTS	QUANTITY	UNIT
Fish frame	4	Pound
White wine	½	Cup
Water	2	Quartz
Onion	2	Unit
Carrot	2	Unit
Fresh thyme	8	Unit
Sea salt	3	Teaspoon
METHOD
Remove the stock from the heat, mix it again, and set it aside for 10 minutes to steep. Season liberally with salt after straining through a fine-mesh strainer. If you won’t be utilizing the stock within an hour, refrigerate it as soon as feasible. After the stock has completely cooled, cover and refrigerate for up to 3 days, or freeze for up to 2 months.

4. Vegetable Stock

RECIPE NAME:	Vegetable Stock	Preparation Time	0.20 h
NUMBER OF PORTIONS:	2	Cooking Time	0.30 h & 8 hours refrigeration
PRODUCED BY:	Nova College
INGREDIENTS	QUANTITY	UNIT
Carrot	2	Unit
Onion	1	Unit
Minced Garlic	8	Cloves
Parsley	8	Sprigs
Fresh thyme	6	Sprigs
Bay leaves	2	Unit
Water	2	Quartz
METHOD
In a soup pot, heat the oil over high heat. Carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves should be added now. Cook, stirring regularly, for 5 to 10 minutes, or until veggies soften and begin to brown.

Step 5 Clean all the equipment and tools

It is really important to clean the tolls and equipment nicely so that the chances of contamination can be avoided. For this, there is a need to

Clean the small and large tools and equipment using proper cleaning agents.

While cleaning the products it is important to ensure that efficient use of water has been made.

Always make sure that all the procedures related to cleaning have been followed according to the instructions provided by the manufacturer.

After using the tools and equipment wash them properly and place them in resting positions

Dissemble them and store them safely when they are completely dry.

If the tool and equipment are found broken then tell about this to the manager.

Part D: Storage and Presentation

Step 6. Serve six different customers

Present the dishes in clean and appropriate crockery.

Provide the customers with proper cutlery (Nerin, et al., 2016).

Add some garnishes and accompaniments that help to enhance the taste and look of the dish.

For storage, store them in a clean and appropriate place.

Store them in an airtight container so that does not come in contact with humidity (Nerin, et al., 2016).

Assessment 3:

Part A Personal Hygiene and Health Check

Personal Hygiene is an essential factor for the maintenance of the overall hygiene of the workplace or cookhouse where the food is being prepared. They should clean themselves and the cookhouse before the preparation of food items. This assessment includes food items like frozen foods or dishes they have to individually split or keep away from each other and every food has a separate way to for keeping it safe like they should cover freeze quiche Lorraine with a coat of plastic or in the case of meats and flesh with griddled vegetables to make them a dish safe they have to keep them into the freezer but in a given duration.  They also should maintain the regularity of check-up the lifespan of the food elements and then kept on places where they can’t be polluted or infected. (Arifiyanti et al .., 2018)

Part B Mise En Place Requirements

1. The first thing they have to ensure is the go through all the conditions or the essentials of the foodstuff which is being prepared.
2. The second step they need to follow is to prepare some important reminders of the foodstuff to help them to identify the elements and the species demanded in the foodstuff.
3. The third step is to clean wash or scrubbed the workshop where the foodstuffs id being prepared because most of the time germs are present in the workshop, over the gas stove, etc.
4. The fourth step is to assemble or compose all the food additives that require the most attention in the food kinds of stuff this will includes in the dishes.
5. The fifths step is the inspection phase where the food elements which are used in the food pieces of stuff is being examined or looked over physically just to make sure about the conditions, state, and savour of the food additives the fifth step will ensure the overall look and bite of the food kinds of stuff.
6. The sixth step includes the copping of food additives or food elements according to the demand.
7. Put them in an appropriate container, check the availability of additives, and choose suitable instruments for the relevant food items.

Assessment 4

Part A Personal Hygiene and Health Check

Before the preparation of any meal, there is some security measure or they can say some quality checks one should include before the preparation of meal which is called personal hygiene. It is a very major or dominant part of the overall meal build-up. The non-maintenance of personal hygiene in the workplace where the food is prepared is the home of different – different types of disease caused by the microorganism present on the surface or hands or over the costume of the food or sustenance preparer and this will affect their clients and the labours who includes in the overall cycle of preparation of food. (Mukhopadhyay et al .., 2012)

Part B Preparation

The preparation of a big meal includes the following small steps.

Step 1. Cleaning of arms

Cleaning of hands is the primary and fundamental function of the composition of a meal. Cleaning of hands includes the opening of tap then putting some soapsuds on their palm on their arms then rubbing their palm with each other for a couple of times with some circular motions and scrubbing of hands with their nails then wash their palms with water and then take a moist clean sponge to absorb the water and the last thing they should do is to put that sponge in an appropriate place for using it again.

Step 2.

Ensuring all the essential appliances, apparatus, and instruments.

After cleaning of arms the next step or phase is to ensure the number of food elements which is asked in the meal. Keep in writing all the important details, figures, and knowledge about the meal. They have to make sure the availability of the size and nature of instruments like the dimensions, measurements, and characteristics of the appliances. This process is important because it provides the steps and information which later involved in the process.

Step 3.

Put together all the piece

After completing the above step the next phase is putting together all the necessary pieces which are used or involved in the meals. Meet or assembled all the pieces in the required amount. Put all the instruments and food elements on the slap of the cookhouse. Use sharp kitchen blades to slash the food elements into smaller pieces on the report of the meal. Utilize different planks for slashing food elements. Calculate or compute the food elements needed in the preparation of the meal. Arrange all the essential instruments and food elements according to the steps in the preparation of meals.

Part C Cooking

Compose all the eatable piece

The first task is to construct all the ketchup with their amount as required.

Ketchups

1. Béchamel ketchup
2. Chicken and fish velouté ketchup
3. Raspberry coulis ketch up
4. Veal demi glacé ketchup
5. Hollandaise ketchup
6. Au jus ketchup
7. Mayonnaise: Aioli &Remoulade
8. Homemade tomato pasta ketchup & spicy tomato sauce

Conditions

There are six distant and dissimilar meals they have to compose and make sure all the amounts are edited. Put all the food elements according to their turns like chicken and fish for violating ketchup, raspberry for coulis ketchup, and mayonnaise and tomato for homespun or handmade ketchup. Some conditions or ways of preparing tablespoons of ketchup are as follows:

1. Béchamel Ketchup: Food additives required in the meal are butter, flour, milk mustard, nutmeg, some salt, and pepper something that is non-compulsory like cheese, etc.
2. Chicken and fish velouté ketchup: Food additives required in this meal are chicken, fish, white stock, butter, flour, salt, and pepper as per their taste.
3. Raspberry coulis tablespoons of ketchup: The food additives required in this meal are raspberries, sugar, water, and some lemons.
4. Veal demi glacé ketchup: Foods additives required in this meal are flesh, onion, carrot, aromatics, stock, and red wine.
5. Hollandaise ketchup: Food additives required in this mean are eggs and butter this is very easy to make and makes it short duration.
6. Au Jus ketchup: Food additives required in this meal are fat dripping and some flesh.
7. Mayonnaise: Food additives required in this meal are garlic, oil from olives, and eggs and they can choose between lemon juice and vinegar.
8. Homemade tomato pasta sauce & spicy tomato ketchup: Food additives required in this meal are tomatoes, onions, oils, garlic salt, and pepper as per their taste.

Wash all the instruments used in the listed meals:

After the composition of the meal is over the next step is to wash and put all the instruments in their appropriate place for using them again. Use clean water and in a suitable amount. They must follow the proper steps of washing instruments as per guidance. Every instrument has its specific place after washing place them in their specific place. In the whole project if any instruments are broken they must address this incident to the tutor.

Part D: Demonstrating and Depository

Step6- Present six dissimilar dishes to the consumers

Think in their mind that the meals that they had prepared in the above step now they have to present those meals to six different consumers. Take time and think about the distant ways to present meals. Make use of designer plates or bowls. Nowadays there are different –different types of meal serving strategies that they can use to serve well.

Meal Serving strategies are:

1. Silver Service Style: In the silver service strategy the meal is transported from one plate to another with the help of dip.
2. American Services Style: in the American service strategy the food is served from the right side by the waiters.
3. Buffet Service style: In the buffet service strategy the meal is placed on the table.
4. French Service Style: In the French service style the meal is served with the use of the hand of the opposite of the right.

In the second case, they have to find out the alternative approach of what if the consumer is not completed his meal and the consumer question the server to provide a service of load or cram the meal. The first thing they have to identify is a proper container or where the meal can be placed. The container or box should be packed from all sides they also pay attention to the weather conditions so the meal will not be contaminated (Zellner et al .., 2014).

Assessment 5

Part A Individual Cleanliness

The first activity or task before the preparation of any snack is to pay attention to individual cleanliness. The question here is “Why does individual Cleanliness get so much priority”. To answer this question they need to understand the issues and problems that can be caused to person who is our client or any labour working in their company. Some points that they have to keep in mind of them are as follows:

• The first step they need to follow is to take care of their conditions of mouth because poor mouth conditions cause bad smell and other mouth diseases.
• The second step they need to follow is to take care of their body because there are billions of glands in the body that produces sweat that cause itching, skin disease, etc.
• The third step they need to follow is to take care of their arms because the non-cleaning and washing of hands can be caused communicable diseases.

Demand and Conditions

• Research the snack that they need to prepare for the project.
• They have to copy all the facts about the snack.
• They must clear or clean the workplace where the food project is been executed.
• They have to collect all the gadgets that are used in the project.
• Collection of food elements, checking of their class and standards, insuring of stock, and placing all of them on the station where the cooking project had been executed.

Assessment 6

Part A Individual Cleanliness

Before starting any food project the first thing is to make sure about the purity and sanitation of the workplace and the workers who are performing the task

Part B Devising

Cleaning Phase

This phase wants to grab the attention of the people towards the overall process of removing specks of dirt from their hands. This includes scrubbing arms with liquid or solid soaps and using of dry sponge to remove all the wetness from the hands of individual workers working on this project.

Selecting gadgets and food elements

Firstly they have to go through the data that is given about the snack. Then they have to ensure the availability of all the gadgets that are used in the project. This also includes checking the mannerism, aspects, and traits of every particular gadget. Make sure about the food constituent used in the food project like chicken for Vietnamese soup or consommé, pumpkin, and cucumber for soups.

Necessary food elements

The third phase is all about arranging, ordering, and display play of all the necessary gadgets that are used in the food project or the preparation of snacks. Utilize distant-distant types of kitchen blades to shape or slash the food items required in the food project. Also ensure the number, quality, and biodegradability of the food items.

Part C  Prepare

Situation

They have to prepare the distant snacks for six consumers.

Washing of dissimilar instruments which they used in the food project or snacks. This is very important because this gadget can be further used in the project and untidy gadgets can further cause infections.

Part  D  Dispensing

This phase is all about the dispensing of the snack which they prepared as a project and the alternative case in which someone hasn’t completed his snack then they have to pack their food in clean or packed vessels which protect the food from the external environment.

References

Arifiyanti, N., &Prasetyo, I. (2018). Personal Hygiene Learning in Preschool Classroom. Indonesian Journal of Early Childhood Education Studies, 7(2), 117-124.

Mantihal, S., Kobun, R., & Lee, B. B. (2020). 3D food printing of as the new way of preparing food: A review. International Journal of Gastronomy and Food Science, 22, 100260.

Mattson, J. M. G., Roth, M., &Sevlever, M. (2016). Personal hygiene. In Behavioral health promotion and intervention in intellectual and developmental disabilities (pp. 43-72). Springer, Cham.

Mukhopadhyay, P., Joardar, G. K., Bag, K., Samanta, A., Sain, S., &Koley, S. (2012). Identifying key risk behaviors regarding personal hygiene and food safety practices of food handlers working in eating establishments located within a hospital campus in Kolkata. Al Ameen J Med Sci, 5(1), 21-8

Nerin, C., Aznar, M., & Carrizo, D. (2016). Food contamination during food process. Trends in food science & technology, 48, 63-68. Webb, M., &Morancie, A. (2015). Food safety knowledge of food service workers at a university campus by education level, experience, and food safety training. Food control, 50, 259-264. Zellner, D. A., Loss, C. R., Zearfoss, J., &Remolina, S. (2014). It tastes as good as it looks! The effect of food presentation on liking for the flavor of food. Appetite, 77, 31-35.