Assessment 1

Part A Personal health check and hygiene

In The preparation of food, it is really important to consider the personal hygiene and hygiene practices that are practiced while handling the dish and, in its preparation, as generally on the body there are many microbes and bacteria present and if came in the contact of food can contaminate it (Matthews, et al., 2017).

If the chef is feeling unwell then he/she should report to the manager and stop the cooking of food.

While handling food he has to make sure that the uniform, and clothes are clean from any type of stain.

Their hair should be tied, gloves should be on, and should wear an apron while working(Matthews, et al., 2017).

Part B Requirements of Mise en place

There is a need to review the recipes that are to be prepared.

And according to it prepare a cooking plan for it (Fisher& Louw, 2020).

Check the availability of the stock and its supply.

Then as per the requirement,there is a need to prepare the workspace.

there is a need to gatherall the necessary equipment, ingredient, and utensil for the preparation.

Cut the ingredients as per the need and place them all in the appropriate dishes

Check for the perishable supplies needed for spoilage(Fisher & Louw, 2020).

Select the necessary equipment and check the cleanliness of the workplace.

Assessment 2

Part A Health check and personal hygiene

While preparing the food the chef has to make sure that the uniform and clothes are clean from any type of stain and that there is no dirt present on his uniform(Lee, et al., 2017).

Their hair should be tied, gloves should be on, and should wear an apron while working

In The preparation of food, it is really important to consider the personal hygiene and hygiene practices that are practiced while handling the dish and, in its preparation, as generally on the body there are many microbes and bacteria present and if came in the contact of food can contaminate it.

If the chef is feeling unwell then he/she should report to the manager and stop the cooking of food.

Part B Preparation

Step 1 Wash hands

It is really necessary to wash the hands first as it helps to remove the bacteria and unwanted germs from the hand that can contaminate the food (Lee, et al., 2017).

There is a need to wet the hands, then apply soap to form a lather.

Then it has to be rinsed thoroughly with water and dry it with the help of a clean paper towel.

Step 2 Check the equipment, ingredients, and tools.

First, there is a need to review all the recipes and then there is a need to ensure that all the ingredients, tools, and equipment are present

Ensure that the tools and equipment that are present are clean and ready for operational use.

Try to make some adjustments to the equipment as per the requirement.

Adjust the blades, positions, and height of the equipment according to the need.

If any of the things is missing then report to the supervisor.

Step 3 Prepare the ingredients

Gather the required ingredients for the recipe

Place all the ingredients in the utensils that are appropriate to avoid the chances of cross-contamination (Lee, 2015).

Use appropriate knives that help to cut the ingredients and use cutting boards according to the color coding so that contamination could be avoided.

According to the required measure and weigh the ingredients.

Make sure that the timeline is met as per the schedule

Prepare all the ingredients according to the recipe (Lee, 2015).

Part C Cooking

Step 4 Prepare the food items

Name of the dish- Emeril’s Braised Chicken Thighs	No. of servings – Six servings	Cooking time – 1.10 h
Ingredients	Quantity
Salt	4 gm
All-purpose flour	10 gm
Olive oil	10 ml
Butter	30 gm
Onions	100 gm
chicken stock	120ml
Steamed white rice	200 gm
Fresh parsley	6 gm
Black pepper	3 gm

 

Cooking method- Season chicken and add flour and dredge the things of the chicken in flour. Add olive oil to the pan and add herbs to it add chicken stock and increase the flame add chicken remove pan the from heat and add garnishes to it.

Name of the dish- Goat’s Cheese and Thyme Stuffed Chicken	No. of servings – Six servings	Cooking time – 0.45 h
Ingredients	Quantity
Fresh parsley	4 gm
Fresh thyme	6 gm
garlic clove	10 gm
Bone less chicken	7-ounce gm
Kosher salt	20 gm
Pepper	8 gm
Olive oil	20 ml

 

Cooking method- Combine the thyme, parsley, garlic, and goat cheese, make a slit in chicken and stuff it in it. Heat over skillet and serve when ready.

Name of the dish- Ashanti Chicken	No. of servings – Six servings	Cooking time – 2:00 h
Ingredients	Quantity
Thyme	5 gm
onion powder	20gm
Garlic powder	20gm
Smoked paprika	7 gm
Cayenne pepper	6 gm
Bouillon powder	8 gm
Olive oil	20 ml
All-purpose flour	8 gm
Chicken stock	80 ml
Salt and pepper	10 gm

Cooking method- Prepare a roasting pan to add the vegetables and spices in it then add the stock in it and add chicken to it. Collect it’s dripping and spread it on it and serve it.

Step 5 Clean the tools and equipment

There is a need to clean all the small and large tools and equipment using appropriate cleaning agents.

While cleaning the products try to make efficient use of water.

Try to make sure that all the cleaning procedures are fulfilled as per the manufactures instruction that is needed for maintenance.

After cleaning the equipment and tools place them all in the resting position so that can be dried easily and for storage disassemble them all.

Make sure that they are stored safely.

If any of the equipment is found broken then should be reported to the manager.

Part D Storage and Presentation

Step 6 Serve different customers

Present the dishes using appropriate service ware and crockery.

Provide the customer with appropriate crockery and cutlery that goes nicely according to the dish (Panghal, et al.,  2018).

Garnish the dish and serve accompaniments with that so that the taste can be enhanced and looks more eye appealing.

Then after completing all the procedures there is a need to store all the dishes at their appropriate temperature.

To pack the dishes proper containers should be used.

Try to preserve or store the food in such a condition where humidity is not present (Panghal, et al., 2018).

Assessment 3

Part A Health check and personal hygiene

Generally, in the body, there are many microbes and bacteria present and if come in contact with food can contaminate it.

While handling food he has to make sure that the uniform, and clothes are clean from any type of stain.

In The preparation of food, it is really important to consider the personal hygiene and hygiene practices that are practiced while handling the dish and, in its preparation.

Their hair should be tied, gloves should be on, and should wear an apron while working

If the chef is feeling unwell then he/she should report to the manager and stop the cooking of food.

Part B Requirements of Mise en Place

Check the availability of the stock and its supply.

There is a need to review the recipes that are to be prepared (Yen,2014).

And according to it prepare a cooking plan for it

there is a need to gather all the necessary equipment, ingredient, and utensil for the preparation.

Check for the perishable supplies needed for spoilage

Select the necessary equipment and check the cleanliness of the workplace.

Cut the ingredients as per the need and place them all in the appropriate dishes

If any of the things is missing then report to the supervisor(Yen, 2014).

Assessment 4

Part A Personal Health check and hygiene            

While handling food he has to make sure that the uniform, and clothes are clean from any type of stain.

Their hair should be tied, gloves should be on, and should wear an apron while working.

If the chef is feeling unwell then he/she should report to the manager and stop the cooking of food.

Generally, in the body, there are many microbes and bacteria present and if come in contact with food can contaminate it.

In The preparation of food, it is really important to consider the personal hygiene and hygiene practices that are practiced while handling the dish and, in its preparation.

Part B Preparation

Step 1 Wash the hands properly

It is really necessary to wash the hands first as it helps to remove the bacteria and unwanted germs from the hand that can contaminate the food.

There is a need to wet the hands, then apply soap to form a lather.

Then it has to be rinsed thoroughly with water and dry it with the help of a clean paper towel.

Step 2 Check the equipment, tools, and ingredients

First, there is a need to review all the recipes and then there is a need to ensure that all the ingredients, tools, and equipment are present

Try to make some adjustments to the equipment as per the requirement.

Adjust the blades, positions, and height of the equipment according to the need.

Ensure that the tools and equipment that are present are clean and ready for operational use

Step 3 Prepare the ingredients

Gather the required ingredients for the recipe

Place all the ingredients in the utensils that are appropriate to avoid the chances of cross-contamination.

According to the required measure and weigh the ingredients. Make sure that the timeline is met as per the schedule

Prepare all the ingredients according to the recipe.

Use appropriate knives that help to cut the ingredients and use cutting boards according to the color coding so that contamination could be avoided.

Part C Cooking

Step 4 Prepare the food items

Name of the dish- Duck Stew: Compote de Canard	No. of servings – Six servings	Cooking time – 3.25 h
Ingredients	Quantity
Duck	5 pounds
Salt	10 gm
black pepper	20gm
garlic cloves	7 gm
whole cloves	6 gm
bay leaves	4 gm
thyme	20 gm
rendered duck fat	as per the need

 

Cooking method- Broil its pieces in a very hot oven and let them cook in their own fat and let it cook until crisp and cook it until cook then drain it and serve it.

Name of the dish- Classic Roast Turkey with Herbed Stuffing	No. of servings – Six servings	Cooking time – 3.5 h
Ingredients	Quantity
Turkey	12 pounds
Salt	10 gm
turkey stock	300 ml
butter	7 gm
all-purpose flour	6 gm
Herbed stuffing

Cooking method- Prepare the herbed stuffing cut the turkey and fill it in it, dredge it with flour and take a pan and add butter to it and roast the turkey until cooked.

Step 5 Clean all the tools and equipment

While cleaning the products try to make efficient use of water.

Try to make sure that all the cleaning procedures are fulfilled as per the manufactures instruction that is needed for maintenance (Knorr& Watzke, 2019).

There is a need to clean all the small and large tools and equipment using appropriate cleaning agents.

After cleaning the equipment and tools place them all in the resting position

Make sure that they are stored safely(Knorr & Watzke, 2019).

If any of the equipment is found broken then should be reported to the manager.

 Part D Storage and presentation

Step 6 Serving to six different customers

Store all the dishes at their appropriate temperature.

To pack the dishes proper containers should be used (Obande& Young,2020).

Try to preserve or store the food in such a condition where humidity is not present.

Present the dishes using appropriate service ware and crockery.

Provide the customer with appropriate crockery and cutlery that goes nicely according to the dish(Obande  & Young, 2020).

Garnish the dish and serve accompaniments with that so that the taste can be enhanced and looks more eye appealing.

Assessment 5

Part A Health check and personal hygiene

In the preparation of food, it is really important to follow the safe handling guidelines that help the food from not being contaminated (Djekic, et al., 2014).

Most of the time people carry germs on their bodies that can be responsible for the contamination of food and if consumed by someone that can cause illness.

It is important for the food handler to practice personal hygiene practices.

For this, the chef should tie their hair well, use gloves, wear a neat and clean apron, use a clean kitchen kit, and if not feeling well then should report to the supervisor(Djekic, et al., 2014).

Part B Requirements of the Mise En Place

For making the process of cooking smoother it is really important to prepare the Mise En place as per the requirements.

Check the availability and supply of the materials

First, there is a need to review the recipe and write it down in the cooking pan

Then there is a need to prepare the workspace (Kiddon, et al., 2015).

Then collect all the utensils, equipment, and ingredient that are required

Wash the ingredients and cut them using appropriate knifes

Place them all in the appropriate containers

Place all the ingredients on the cooking station (Kiddon, et al., 2015).

Select the equipment that is required and prepare the equipment that will be used for cooking like preheating them, preparing pans, etc.

Assessment 6

Part A Personal hygiene and health check

In the preparation of food, it is really important to follow the safe handling guidelines that help the food from not being contaminated (Cooper, et al., 2013).

It is important for the food handler to practice personal hygiene practices.

Most of the time people carry germs on their bodies that can be responsible for the contamination of food and if consumed by someone that can cause illness.

For this, the chef should tie their hair well, use gloves, wear a neat and clean apron, use a clean kitchen kit, and if not feeling well then should report to the supervisor(Cooper, et al., 2013).

Part B Preparation

Step 1. Wash hands

It is really necessary to wash the hands first as it helps to remove the bacteria and unwanted germs from the hand that can contaminate the food.

There is a need to wet the hands, then apply soap to form a lather

Then it has to be rinsed thoroughly with water and dry it with the help of a clean paper towel.

Step 2. Check the ingredients, tools, and equipment

Review all the recipes and then there is a need to ensure that all the ingredients, tools, and equipment are present.

Ensure that the tools and equipment that are present are clean and ready for operational use.

Try to make some adjustments to the equipment as per the requirement.

Adjust the blades, positions, and height of the equipment according to the need.

Step 3. Prepare Ingredients

To prepare the dish first prepare all the ingredients for this gather and assemble them

Place all the required ingredients in the appropriate utensils in order to avoid cross-contamination.

To chop the ingredients, use appropriate knives and use color code cutting boards so contamination could be avoided (Ntrallou, et al., 2020).

According to the serving size of the recipe measure all the ingredients

Use the equipment for performing activities like coring, peeling, slicing, and mixing.

Ensure that the required timeline of the dish is met.

Have the ingredients for cooking according to the recipe.

Try to minimize the waste by using portion control tools(Ntrallou, et al., 2020).

Part C Cooking

Step 4 Prepare the food items        

Name of the dish- Crispy Quail with Caramel Soy Sauce and Asian Slaw	No. of servings – Six servings	Cooking time – 3.25 h
Ingredients	Quantity
Quail	6 pounds
Salt	10 gm
black pepper	20gm
garlic cloves	10 gm
green chilly	6 gm
Onion	20 gm
Lime juice	10 ml
Soy sauce	as per the need
Cardamom pods	8 gm
cinnamon quill	4 gm
Szechuan peppercorns	5 gm

Cooking method- Preheat the oven place the quail in it and let its skin get crispy, in the pan add oil, and vegetables, Sautee them, add the herbs, sauce and spices and cook then add quail and cook till fully cooked and serve it with some garnish.

Name of the dish- Pheasant Breast à L’orange with Dried Apricots & Prosciutto	No. of servings – Six servings	Cooking time – 0.20 h
Ingredients	Quantity
Pheasant breast	6 pounds
dried apricots	10 gm
streaky bacon	50 gm
thyme sprigs	10 gm
green chilly	6 gm
olive oil	30 gm
Watercress	50gm
orange juice	as per the need
Cinnamon stick	4 gm
Soy sauce	4 ml
Honey	2 ml

Cooking method- Cut pheasant and apricots in the same size add spices to it cook them using a pan or a baking tray with some amount of fat then roast it until cooked add some orange juice and add herbs, honey, and cinnamon stick in it and cook it and serve it.

 Step 5 Clean all the tools and equipment

It is really necessary to clean all the small and large tools and equipment to ensure proper hygiene.

Before using the tools and equipment wash them properly using appropriate cleaning agents.

To wash the utensils wash them using efficient water flow.

Try to make sure that while following the cleaning procedure you follow the instructions provided by the instructor.

For storing the tools and equipment try to place them in resting positions and disassemble them.

If anything is found broken then report to the manager.

Part D Storage and presentation

Step 6 Serve the customers

Present the dishes using appropriate service ware and crockery.

Provide the customer with appropriate crockery and cutlery that goes nicely according to the dish.

Garnish the dish and serve accompaniments with that so that the taste can be enhanced and looks more eye appealing (Forsythe, 2020).

Then after completing all the procedures there is a need to store all the dishes at their appropriate temperature.

To pack the dishes proper containers should be used.

Try to preserve or store the food in such a condition where humidity is not present(Forsythe, 2020).

Assessment 7

StudentID
StudentName
Group		Date:

 

Dish	CookeryMethodUsed	Dressings,Sauces AndGarnishesUsed	Quality Criteria(quality indicatorsfor appetisers andsalads)	Appearance andPresentation	Classical andContemporaryVariations thatCanbeMadeto theDishes	NutritionalValue	TasteTexture	ServiceStyle
Emeril’sBraised ChickenThighs	Braising Sautéing	Parsley, fresh thyme	Should be hot to serve	Brown in color	Can be served with lemon grass as it helps to enhance the taste.	Protein, fiber, fat.	spicy in taste and is tender to touch.	presented in deep utensil
Goat’s Cheese andThymeStuffedChicken	Roasting	Drizzled with olive oil and some salt and pepper	Should smell fresh	brown in color	Can be served with some fresh herbs and pepperoncini.	Carbs, fat, fiber, protein.	Cheesy and spicy	Presented in a flat utensil with fork and knife.
AshantiChicken	Roasting Grilling	Drizzled with olive oil and served with some dipping sauce	Should possess a good odor and the flesh should be red in color	Brown	Can be served with some traditional sauce	Fiber, carbs, fibers.	spicy and tender	Presented in a flat utensil with fork and knife

 

Duck Stew: Compotede Canard	Sautéing Stewing	Can be served with wine and garnished with bay leaves.	Should be soft to touch and should not possess the bad odor	Light red and brown in color	Cab be served with some drizzled lemon juice and some traditional garnishes	Protein, fiber, fat, carbs	Spicy and cheesy	Presented in a flat utensil
Classic Roast Turkey With Her bed Stuffing	Roasting Sautéing	Can be served with some hems and drizzled lemon juice	the flesh should be of red color and should look fresh	Red in color	Can be made with herbed stuffing and thyme	Fat, carbs, protein.	Spicy and savory	Served in the flat utensil
Crispy Quail with Caramel Soy Sauce and Asian Slaw	Poaching Deep Frying	Can be served with soy sauce	Should not possess a bad odor.	Brown in color	Can be served with Asian slaw	Protein, fats, carbs, protein	Spicy and crispy	Can be served in a long flat utensil.
Pheasant Breast àL’ orange with Dried Apricots & Prosciutto	Sautéing Roasting	Can be garnished with thyme springs	Should be fresh and not possess bad odor	Whitish brown in color	Can be served with juicy dried apricots	Protein, fiber, carbs, fats	little spicy	Can be served in a round and  flay utensil.

A description historical and cultural origin of poultry products and poultry dishes used in this unit (100-150 words)	The dishes originated in the renaissance period from about 1450 to 1600. In that time period, the people could afford to enjoy poultry some of the dishes developed in the central part contain many variations.
Appropriate environmental conditions required for storing poultry products and dishes for food safety and shelf life – both fresh and frozen foods ((100- 150 words)	Store the food items at 39°F it is the safe temperature for storage, they should be unwrapped so that air can circulate and should not be stored in the walk-in refrigerator.
Description of safe operating practices while preparing these dishes (100- 150 words)	While preparing the dishes there is the need to handle the food safety by ensuring that the handling and preparation techniques are used so that contamination of food can be avoided.

 References

Cooper, C., Dow, B., Hay, S., Livingston, D., & Livingston, G. (2013). Care workers’ abusive behavior to residents in care homes: a qualitative study of types of abuse, barriers, and facilitators to good care and development of an instrument for reporting of abuse anonymously. International Psychogeriatrics, 25(5), 733-741.

Djekic, I., Smigic, N., Kalogianni, E. P., Rocha, A., Zamioudi, L., & Pacheco, R. (2014). Food hygiene practices in different food establishments. Food Control, 39, 34-40.

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.

Forsythe, S. J. (2020). The microbiology of safe food. John Wiley & Sons.

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).

Knorr, D., & Watzke, H. (2019). Food processing at a crossroad. Frontiers in Nutrition, 6, 85.

Lee, H. K., Abdul Halim, H., Thong, K. L., & Chai, L. C. (2017). Assessment of food safety knowledge, attitude, self-reported practices, and microbiological hand hygiene of food handlers. International journal of environmental research and public health, 14(1), 55.

Lee, Y. M. (2015). Project‐based learning involving sensory panelists improves student learning outcomes. Journal of Food Science Education, 14(2), 60-65.

Matthews, K. R., Kniel, K. E., & Montville, T. J. (2017). Food microbiology: an introduction. John Wiley & Sons.

Ntrallou, K., Gika, H., & Tsochatzis, E. (2020). Analytical and sample preparation techniques for the determination of food colorants in food matrices. Foods, 9(1), 58.

Obande, D., & Young, I. (2020). Safe food refrigeration knowledge, attitudes, and practices of university students. British Food Journal, 122(4), 1085-1098.

Panghal, A., Chhikara, N., Sindhu, N., & Jaglan, S. (2018). Role of Food Safety Management Systems in safe food production: A review. Journal of food safety, 38(4), e12464.

Yen, Y. R. (2014, July). Simulation-Based Training Improves Catering Apprentices’ Mise-en-Place Knowledge and Procedure Skills. In 2014 IEEE 14th International Conference on Advanced Learning Technologies (pp. 240-241). IEEE.