Presentation on theme: "PREPARE APPETISERS AND SALADS"— Presentation transcript:
1 PREPARE APPETISERS AND SALADS D1.HCC.CL2.12Trainer welcomes trainees to the class and informs them that they will be learning how to prepare appetisers and salads.
2 Prepare Appetisers and Salads This Unit comprises three Elements:Element 1: Prepare and present a selection of hot and cold saladsElement 2: Prepare and present a selection of hot and cold appetisersElement 3: Store appetisers and salads including garnishes and accompanimentsTrainer advises students this Unit comprises three Elements, as listed on the slide explaining:Each Element comprises a number of Performance Criteria which will be identified throughout the class and explained in detailStudents can obtain more detail from their Trainee ManualThe course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.
3 Assessments Assessment for this Unit may include: Oral questions Written questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer or supervisorTrainer advises students that assessment for this Unit may take several forms all of which are aimed at verifying they have achieved competency for the Unit as required.Trainer indicates to students the methods of assessment that will be applied to them for this Unit.
4 Prepare and present a selection of hot and cold salads 1.1 Select ingredients to meet requirements of the hot and cold salad menu items1.2 Prepare salads to enterprise standards including nutritional and eating qualities1.3 Prepare garnishes and accompaniments1.4 Present salads including garnishes and accompaniments according to enterprise standardsTrainer identifies for students the Performance Criteria for this Element, as listed on the slide.
5 Prepare appetisers and salads TerminologyRead through Glossary of TermsWhat do you know?Trainer to take Students through Glossary of terms in Trainee Manual.Activity:What words do they already know?Direct Student to website:This is an excellent website that will take them through many of the Fruit and vegetables found in Australia.Direct them to ‘marketfresh’ downloadsDownload the top Four (4) Flyers: Fruit Guide; Vegetable Guide; Tropical and Exotic Fruit Guide; Asian Vegetable and Herb Guide0Start to build Electronic Library - Save resources to Memory Stick or Flash Drive.
6 Hot and Cold Salads Concept of Salads Cold Hot Cultural Theme Modern Salads come from cuisines all over the world.Trainer to Introduce the Unit and discuss the ‘concept’ of ’What is a Salad?’.Traditionally it is considered lettuce leaf base with dressingModern interpretations go much furtherColdModern twist, ’Hot Salads’’ Warm dressing splashed over leaf salad, actually just warm.Give Examples: refer to Classics found in any book: Caesar, Waldorf, or to dressings,’ Blue Cheese’, ‘Thousand Island’What is Classical? Asian; European; American; African; South American.
7 Select Ingredients What makes a Good Salad? Fresh Ingredients SimplicityDo not over complicate the eating or preparationColourBright Vivid, Stimulate the sensesTrainer to talk about fresh IngredientsLeafy type vegetablesLife of fresh leafy ingredients is shortPurchase everyday, if possibleStorage in controlled environment, Chilled, covered.
8 Select Ingredients Cooked Ingredients Root vegetables: Potatoes Meats: Need to be cooked chilledPastas:Need to be cooked, chilledLentils and other legumesTrainer to discuss the use of cooked ingredients in salad useMost will be cooked then chilledWhen using in salads time must be allowed for dressing flavour to permeate the cooked food.
9 Select Ingredients Fruits Purchasing requirements Storage Requirements Preparation RequirementsLife of prepared productsTrainer discusses best way to purchase, store, prepare fruits to be used in saladsHow long will this prepared product keep?
10 Select Ingredients Dressing Dressings an integral part of all salads: Adds flavourMoistureFood valueWill give salads that WOW factor:Fresh IngredientsCrisp FlavoursTrainer discusses:Dressings and their impact on the eating quality of the saladImportance of producing dressing in small batches to keep them fresh and alive.
11 Prepare Salads Mise en place Everything is place: Have all ingredients prepared before you startFollow Standard recipesEvery salad looks the same as the lastTrainer discusses:Preparation of Salads; both cold and hotImportance of correct preparationImportance of presentation.
12 Prepare Garnishes Type of garnish Fresh Cooked: Cooked is produce firstFresh Garnish should be left to as close to service as possibleTrainer Discusses:Garnishes integral to dishShould compliment, not dominate.Mise en place requirementMost difficult production should be completed before the difficult production.
13 Prepare Accompaniment AccompanimentsSide dish:Dressing on the sideFried herbsCroutonsTrainer discusses:These can be prepared ahead of time but the same principle appliesFresh is best.
14 Salad Presentation Presentation Style Buffet Service: On large PlattersBowlsSingle Service:Individual bowlsTrainer to discuss:AdvantagesDisadvantagesPreparation requirements for each.Work project requirement.
15 Prepare and present a selection of hot and cold appetisers 2.1 Select ingredients to meet requirements of hot and cold appetisers menu items2.2 Prepare appetisers to enterprise standards including nutritional and eating qualities2.3 Prepare garnishes, and accompaniments2.4 Present hot and cold appetisers including garnishes and accompaniments according to enterprise standardsTrainer to discuss:Element: Prepare and present a selection of hot and cold appetisersPerformance criteria: Explain them.
16 Prepare Appetisers Interpretation Modern Classical Amuse Gueule Amuse BoucheTrainer to discuss:AppetisersCanapésFinger FoodService styles in Restaurant, Cocktail parties.Students to discuss relevance to styles where they live and work.Research on internetSearch terms out using Google - Amuse-bouche and Amuse-gueuleAdd to culinary terms to Glossary.
17 Prepare Appetisers Hot and Cold Cocktail Food: Stand up pre-dinner drinksServed without customers seating:Served from platters by wait staffTrainer to Discuss:Types of service style.
18 Prepare Appetisers Eating Quality and Nutritional Value Fresh is best Not too much processed foodDifferent cooking style:GrillPoachSteamTrainer to discuss:Benefits of different styles of cookingIf all food is fried then the customers become boredDifferent textures give different pleasure when eating.
19 Prepare Appetisers Garnishes Complementary to the dish Should not dominateRefreshing to the mouthAccompanimentsTexturally diverse to the main component of the dishCroutonSauceTrainer to discuss:What is the role of the Garnish?Parsley- to refresh the mouthCoriander- refreshing as well as flavour enhancing.What is the role of the Accompaniment?Adding textural diversity to a dish bring the eating sensation to a new level.
20 Prepare Appetisers Presentation Stimulate interest Encourage customers to indulgeAnticipation level before consumingStimulate conversationTrainer to discuss:Benefit of food looking inviting to eatEncouraging the customers to enjoy the foodThe conversation is about how good the food was and telling all their friends that they must all go to dine at this terrific placeModern methods of ‘food blogging’ and people ‘tweeting’ friends when they are out dining are now becoming very common.Discuss work project with Students
21 Store Appetisers and Salads 3.1 Store under appropriate conditions and locations to ensure freshness and quality3.2 Store in appropriate containers3.3 Labeling storage containers3.4 Ensure economic viability of preparation and holding qualitiesTrainer to discuss:Element: Store appetisers and salads including garnishes and accompanimentsPerformance Criteria: Expectations.
22 Store Appetisers and Salads Before cookingKeep chilledKeep wrapped, protected from outside contaminationAfter cookingCool to room TemperatureServe to customers hotAfter Serving?NeverTrainer to discuss:What stage of production is the appetiser?Why does it need to be stored?What is the best way for the appetiser to be stored to prevent contamination and degradation of quality?
23 Store Appetisers and Salads Quality ContainersFood gradeImpervious to liquids and coloursWashableAble to be sealedHold food securelyTrainer to discuss:Containers must be fit to hold food as per the food safety planMust be in good condition with no scratches. If the scratches show as dark lines then there is bacteria in them and this could possible be dangerous to the consumer. Such container should not be used.
24 Store Appetisers and Salads LabelingName of the productDate of productionName of person who producedStore in correct storage environmentUse by dateTrainer to discussProper storage requirements:It does not matter what is the production stageCare must be taken to keep the product in optimum condition.
25 Store Appetisers and Salads Economic ViabilityThe dish must be able to be sold and a profit to be madeExpensive ingredients kept to minimumPortion sizeTime taken to produceEquipment need to produceSkill of workforceTrainer to Discuss:Main points on the PowerPoint slidesWork projects with Students.
26 Prepare Appetisers and Salads End of this unitThank youTrainer concludes this unit and thanks trainees for their attention and participation.