SITHCCC006 Prepare Appetisers and Salads

Assessment 1

Part A) Health check and Personal Hygiene

There is a need to follow food safety guidelines while preparing food items to maintain good personal hygiene as it is really essential for the food handler because it helps in minimizing the risk of contamination that can cause severe health issues. Generally, people carry some bacteria with them that are present in their bodies that can get transferred to the food unknowingly. Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases (Silvennoinen, et al., 2014).

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses (Silvennoinen, et al., 2014).

For this, there is a need to tie up the hair, wear clean clothes, wash hands regularly, etc.

Part B) Requirements of Mise En Place

Cooking preparation arrangements for all

1) To prepare the recipe first there is a need to prepare its cooking plan which contains all the procedures (Fisher and Louw, 2020).

2) Prepare the workplace by washing dishes, sanitizing, and preparing the mise en place in order to prepare dishes.

3) Collect all the ingredients, and place them in bowls

4) Place the ingredients around the cooking station (Fisher and Louw, 2020).

5) Choose what kind of equipment’s do you require, check its cleanliness, and prepare the utensil that is needed in the preparation of the dish like preheating the oven, or pan, setting out small and other necessary utensils that will need preparation of the dish.

6) If the ingredients needed to be chopped then chop them according to the need and make their preparation ready (Whistler, 2012).

Assessment 2

Part A) Personal health check and personal hygiene

There is a need to follow food safety guidelines while preparing food items to maintain good personal hygiene as it is really essential for the food handler because it helps in minimizing the risk of contamination that can cause severe health issues.

Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases.

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses.

Part B) Preparation

• Step 1 Wash your hands

Hands should be washed thoroughly before starting the preparation of the dish, hands should be washed nicely when the chef cuts any raw materials, after handling money, after touching the face, after sneezing, after touching the face, and after coming back from the toilet.

To wash the hands nicely there is a need to first wet the hands, apply soap, make some lather by rubbing them together, then wash them using clean water and dry them using a paper towel.

• Step 2 Check equipment, tools, and ingredients

According to the recipe ensure that there are all the required equipment, tools, and ingredients, present with you (Razalli, et al., 2013).

Ensure that the tools are clean and not contaminated, so before using them clean them thoroughly and sanitize them before using.

If there are any types of adjustments needed just make them before starting the preparation like adjusting blades, position, and height (Razalli, et al., 2013).

• Step 3 Prepare ingredients

First, there is a need to assemble, gather and organize the required ingredients.

Place them all in their required utensils in order to avoid contamination

Always use a cutting board of different types for chopping the ingredients as per the color coding (Khan and Mittal, 2020).

Take them as per the requirements, and measure and weigh them accurately.

Part C) Cooking

• Step 4 Prepare the food items

• Step 5 Clean all tools and equipment

There is a need to clean all the large and small tools and equipment using appropriate products related to cleaning (Papargyropoulou, et al., 2016).

Make sure to use clean water for cleaning the equipment.

Always make sure that all the procedures related to cleaning are followed nicely and are as per the instruction provided by the manufacturer (Papargyropoulou, et al., 2016).

When you are finished with the work then place the equipment in resting positions and before storing them remember to disassemble them.

Make sure that you store them safely (Khan and Mittal, 2020).

And always inspect the tools and equipment nicely so that if any broken equipment is found then you can report it to the manager.

Part D) Storage and Presentation

• Step 6 Serve different customers

To serve the dish to different customers always use always try to use appropriate dishes and crockery (Rauch, et al., 2016).

Always provide the customers with the cutlery that goes nicely and appropriately with the dish.

Always garnish the dish which goes perfectly with it and helps in enhancing its taste.

Provide accompaniments that go perfectly with the dish.

Provide wipe spills and drips with the dish (Rauch, et al., 2016).

Always store the dish at an appropriate temperature to avoid contamination of food.

Always store the equipment at a controlled temperature and humidity.

Always pack the dishes in the right container.

Assessment 3

Part A) Health check and Personal hygiene

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses (Wikström, et al., 2014).

For this, there is a need to tie up the hair, wear clean clothes, and wash hands regularly.

Generally, people carry some bacteria with them that are present in their bodies that can get transferred to the food unknowingly. Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases.

Always wear gloves before starting cooking (Wikström, et al., 2014).

Tie the hairs so that they do not fall in the dish.

Part B) Requirements of Mise en place

Choose what kind of equipment’s do you require, check its cleanliness, and prepare the utensil that is needed in the preparation of the dish like preheating the oven, or pan, setting out small and other necessary utensils that will need preparation of the dish.

Prepare the workplace by washing dishes, sanitizing, and preparing the mise en place in order to prepare dishes (Geyser, et al., 2016).

Place the ingredients around the cooking station.

Collect all the ingredients and place them in bowls (Whistler, 2012).

If the ingredients needed to be chopped then chop them according to the need and make their preparation ready (Geyser, et al., 2016).

Assessment 4

Part A) Health check and Personal Hygiene

As a food handler, it is really important to practice good personal hygiene that will help to ensure a safe working environment at the workplace. It also helps in preventing in spreading of foodborne illnesses.

Touching just the nose, hair, mouth or even the clothing can spread bacteria that can directly lead to contamination of food and can cause harmful diseases.

Generally, people carry some bacteria with them that are present in their bodies that can get transferred to the food unknowingly.

Always wear gloves before starting cooking.

Tie the hairs so that they do not fall in the dish.

Part B) Preparation

• Step 1) Wash hands

To wash the hands nicely there is a need to first wet the hands, apply soap, make some lather by rubbing them together, then wash them using clean water and dry them using a paper towel.

Hands should be washed thoroughly before starting the preparation of the dish when the chef has to make food then he has to wash his hands properly.

when the chef cuts any raw materials, after handling money, after touching the face, after sneezing, after touching the face, and after coming back from the toilet.

• Step 2) Check equipment, ingredients, and tools

Ensure that the tools are clean and not contaminated, so before using them clean them thoroughly and sanitize them before using.

If there are any types of adjustments needed just make them before starting the preparation like adjusting blades, position, and height.

According to the recipe ensure that there are all the required equipment, tools, and ingredients, present with you.

• Step 3) Prepare Ingredients

Always use a cutting board of different types for chopping the ingredients as per the colour coding (Cousins, et al.,  2014).

First, there is a need to assemble, gather and organize the required ingredients.

Place them all in their required utensils in order to avoid contamination

Use a variety of equipment for peeling, slicing, whisking, etc.

Always make sure that the required timeline does not breach (Cousins, et al.,  2014).

Take the ingredient as per the requirements, and measure and weigh them accurately.

Part C) Cooking

• Step 4) Prepare food items

• Step 5) Clean the tools and equipment

Always make sure that all the procedures related to cleaning are followed nicely and are as per the instruction provided by the manufacturer (Newsome, et al., 2014).

When you are finished with the work then place the equipment in resting positions and before storing them remember to disassemble them.

There is a need to clean all the large and small tools and equipment using appropriate products related to cleaning (Newsome, et al., 2014).

Make sure to use clean water for cleaning the equipment.

And always inspect the tools and equipment nicely so that if any broken equipment is found then you can report it to the manager.

Part D) Storage and presentation

• Step 6) Serve different customers

Provide accompaniments that go perfectly with the dish.

Provide wipe spills and drips with the dish (Hsieh, et al., 2013).

Always store the dish at an appropriate temperature to avoid contamination of food.

Always store the equipment at a controlled temperature and humidity.

Always pack the dishes in the right container.

To serve the dish to different customers always use always try to use appropriate dishes and crockery (Hsieh, et al., 2013).

Always provide the customers with the cutlery that goes nicely and appropriately with the dish.

Always garnish the dish which goes perfectly with it and helps in enhancing its taste.

Assessment 5

References

Cousins, J., Lillicrap, D. and Weekes, S., 2014. Food and beverage service. Hachette UK.

Fisher, H. and Louw, I., 2020. Teaching mise-en-place: Student perceptions of the cooking pro forma process. International Journal of Gastronomy and Food Science, 22, p.100245.

Geyser, I., Crous, F. and Geldenhuys, M., 2016. Mise en place: time management behaviour and flow within the hospitality training environment.

Hsieh, Y.C.J., Apostolopoulos, Y. and Sönmez, S., 2013. The world at work: hotel cleaners. Occupational and Environmental Medicine, 70(5), pp.360-364.

Khan, M.Y. and Mittal, A., 2020. Modified Atmosphere Packaging Technique: An Overview.

Newsome, R., Balestrini, C.G., Baum, M.D., Corby, J., Fisher, W., Goodburn, K., Labuza, T.P., Prince, G., Thesmar, H.S. and Yiannas, F., 2014. Applications and perceptions of date labeling of food. Comprehensive Reviews in Food Science and Food Safety, 13(4), pp.745-769.

Papargyropoulou, E., Wright, N., Lozano, R., Steinberger, J., Padfield, R. and Ujang, Z., 2016. Conceptual framework for the study of food waste generation and prevention in the hospitality sector. Waste management, 49, pp.326-336.

Rauch, E., Damian, A., Holzner, P. and Matt, D.T., 2016. Lean Hospitality-Application of Lean Management methods in the hotel sector. Procedia CIRP, 41, pp.614-619.

Razalli, M.R., Yusoff, R.Z. and Mohd Roslan, M.W., 2013. A framework of halal certification practices for hotel industry. Asian Social Science, 9(11), pp.316-326.

Silvennoinen, K., Katajajuuri, J.M., Hartikainen, H., Heikkilä, L. and Reinikainen, A., 2014. Food waste volume and composition in Finnish households. British Food Journal.

Whistler, K., 2012. Family Mise en Place (Doctoral dissertation, University of Art).

Wikström, F., Williams, H., Verghese, K. and Clune, S., 2014. The influence of packaging attributes on consumer behaviour in food-packaging life cycle assessment studies-a neglected topic. Journal of Cleaner Production, 73, pp.100-108.