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Basic Culinary Skills

Basic Culinary Skills. Unit 7. Know about purchasing food and the associated documents. Purchasing is the technical term used in catering for buying . Hospitality businesses such as restaurants, cafes and hospitals buy food or commodities from suppliers in a number of ways.

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Basic Culinary Skills

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  1. Basic Culinary Skills Unit 7

  2. Know about purchasing food and the associated documents Purchasing is the technical term used in catering for buying . Hospitality businesses such as restaurants, cafes and hospitals buy food or commodities from suppliers in a number of ways. Most catering businesses buy from a range of suppliers A variety of business documents is used to support the purchasing cycle.

  3. Task 1 Explain the reasons that affect the number of customers that will come into a business. List the ways foods are purchased, giving examples. Describe the many types of supplier that can supply food to a catering business Describe the purchasing cycle and documents used to support it.

  4. Understand the costing of dishes Calculating costs of products Understanding the costs of the products and raw materials that are used by a catering business is an essential part of the chef’s role. Ingredients are the foods that go into dishes. Chefs use a dish-costing sheet to help calculate the cost of each portion or recipe. This is used to calculate the selling price or menu price

  5. Task 2 Using three dishes of your choice • Produce costing sheets • Calculate the selling price per dish and per portion. • Scale the recipe to provide enough portions for 1 person, 16 people and 36 people

  6. Recipe Scaling Sheet - Mince Pies

  7. Costing Sheet

  8. Be able to prepare and cook dishes using different categories of food Task 3 • Make 8 dishes of your own choice, for each one produce a time plan, list of ingredients, list of equipment and a review • Choose from the following categories Meat, Poultry, Fish, Pasta, Rice, Fruit Vegetables, Cheese, Eggs, Milk, Sauces, Pastry, Cakes, Biscuits

  9. Be able to present and review dishesTask 4 • Presentation of food is very important, present your food to show flair and individuality and photograph each dish. • Review each of your dishes, using the following headings Planning – Timing – Working method – Appearance – Colour – Texture - Flavour • It is important when cooking food for other people to eat that their views on how it looks, tastes, and eats is taken into account, produce a customer feedback sheet to be used for all of your dishes.

  10. Unit 7 To complete this unit you will need to choose 8 dishes. For each one you must • Have the recipe • Prepare and cook it. • Produce a time plan. • Present it and photograph it • Fill in a comment feedback sheet • Write an evaluation

  11. 11.00 Make pastry- wrap in cling film – put into the fridge 11.05 Turn on oven –Gas mark 7 – Electric 220 c 11.06 Peel & chop potatoes- leave to stand in cold water 11.09 Prepare leeks, carrots & chilli. 11.12 Make mousse with cream, egg, pork & sage. Season well 11.15 Clear away. Boil kettle – Blanch leeks 11.20 Prepare pork. Clear away 11.24 Put Pork on to poach. 11.25 Put potatoes on to boil season with salt. 11.32 Take pork out of cling film brown in frying pan 11.32 Transfer to the oven for 10-15 mins. 11.35 Put carrots on to steam, turn down potatoes. 11.40 Make leek & cheese sauce. Blend 11.42 Check pork, sprinkle on cheese- melt for 2mins. 11.44 Take out pork- leave to rest. 11.45 Put plates to warm. 11.46 Drain & mash potatoes with chilli & chives. 11.50 Warm sauce 11.52 Slice pork 11.55 Serve – potatoes in the middle of the plate 11.56 Arrange pork slices over the potatoes. 11.57 Place batons of carrots around. 11.59 Drizzle sauce around. 12.00 Clear away- wipe table. 12.03 Roll out pastry – line 2 tins. Cut strips for tops 12.06 Make filling 12.09 Spread jam into flans – pour on filling. 12.11 Arrange strips on top. 12.13 Put into the oven for 10-15 mins. 12.14 Whip cream & mascarpone 12.18 Blend raspberries for couli. 12.20 Clear away 12 23 Check tarts if set leave to cool 12.25 Decorate plates with cream & couli 12.28 Arrange tarts on plate. 12.30 Serve. Clear away Time Plan Example

  12. Copy of a Time Plan

  13. Evaluation Sheet Review each of your dishes, using the following headings: • Planning • Timing • Working method • Appearance • Colour • Texture • Flavour Explain what is good what is bad and how you can improve

  14. We value your opinion. Please use the questionnaire below to make any comments about your meal. Appearance Very good Good Average Poor Very Poor Colour Texture Flavour Example of a comment feedback sheet

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