d1 hcc cl2 20 n.
Skip this Video
Loading SlideShow in 5 Seconds..
Download Presentation


173 Vues Download Presentation
Télécharger la présentation


- - - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript


  2. Subject Elements This unit comprises five Elements: • Select dishes for special cuisines • Identify and purchase foods • Identify and use specific equipment for special cuisines • Prepare, cook, and serve special cuisine • Store special cuisine products

  3. Assessment Assessment for this unit may include: • Oral questions • Written questions • Work projects • Workplace observation of practical skills • Practical exercises • Formal report from supervisor

  4. Element 1: Select dishes for special cuisines

  5. Select dishes for special cuisines Performance Criteria for this Element are: • Identify and select a range dishes for special cuisines • Select dishes taking into account cultural/cuisines or special customer requests • Ensure resources are available to prepare, cook and serve special cuisines

  6. Identify special cuisine dishes Identify and select a range dishes for special cuisines Every country has its own unique dishes that it traditionally serves, either at a specific meal time or for a specific event. • What are special dishes in your country? • What are special dishes in your region? • What influences these dishes?

  7. Culture Importance of culture • The types of customers catered for by the hospitality industry are diverse • Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups of which they belong

  8. World Cuisines Slide 8 What makes a cuisine? Cuisines are as varied as there are countries and communities within those countries. Cuisine variations can influence the: Foods that are preferred Types of meals that are prepared Style in which food is generally served

  9. World Cuisines Slide 9 Each cuisine has its own characteristics. These are often based around: • Key Ingredients • Common cooking methods Being able to identify these will assist you in choosing appropriate meals.

  10. World Cuisines Most hotels will provide a wide mix of food options to cater to the different preferences of its local and international customers. • What different cuisines do you know? • What are common food items in these cuisines?

  11. Cuisine in different countries Chinese cuisine • Kung Pao Chicken • Spring Rolls/Egg Rolls • Szechuan Hotpot • Szechuan Chicken • Mushu Pork • Fried Rice • Beef with Broccoli • Fried Dumplings

  12. Cuisine in different countries Chinese cuisine • Chinese dumpling - jiaozi • Hot and Sour Soup • Dim Sum • Beef Fried Noodles • Hunan fried tofu • Chow Mein • Wontons • Peking Duck

  13. Cuisine in different countries Indian cuisine • Biryani • Butter Chicken • Vindaloo & Rogan Josh • Tandoori Chicken • Palak paneer • Chole-Bhature • Dal makhani • Malai Kofta • Naan

  14. Cuisine in different countries Indian cuisine • Samosa and Pakodas • Pav Bhaji • Panipuri - Chaats • Kebabs • Aloo gobi • Lassi – Shakes • Pickles

  15. Cuisine in different countries Thai cuisine • Tom Yam Goong - Spicy Shrimp Soup • Pad Thai - Fried Noodle • Kang Keaw Wan Gai - Green Chicken Curry • Gaeng Daeng - Red Curry • Tom Kha Kai - Chicken in Coconut Milk Soup • Tom Yam Gai - Spicy Chicken Soup • Moo Sa-Te - Grilled Pork Sticks with Turmeric

  16. Cuisine in different countries Thai cuisine • Som Tam - Spicy Papaya Salad • Yam Nua - Spicy Beef Salad • Panaeng - Meat in Spicy Coconut Cream • Por Pia Tord - Fried Spring Roll • Gai Pad Met Mamuang  - Stir-Fried Chicken with Cashew Nuts • Khao Pad - Fried Rice • Pak Boong - Morning Glory

  17. Cuisine in different countries Vietnamese cuisine • Pho - beef noodle soup • Bún bò hue - spicy beef and pork noodle soup • Com tam – pork dish • Canh chua - Sour soup • Banh hoi - thin noodle dish with meat • Bo la lot – rolled spiced beef dish • Banh Mi Thit - Vietnamese baguette

  18. Cuisine in different countries Vietnamese cuisine • Vietnamese salad rolls • Spring rolls • Banh Cuon - Rice flour rolls • Banh bao - A Steamed bun dumpling • Banh chung - Sticky rice dish • Bun Mang Vit - Bamboo shoots and duck noodle soup • Bun cha - grilled pork and vermicelli noodles dish

  19. Cuisine in different countries Japanese cuisine • Sashimi - thin slices of raw fish • Sushi - raw fish, served on vinegared rice • Sushi roll - filling is rolled in rice with a covering of nori • Tempura - seafood or vegetables dipped in batter and deep-fried • Kare Raisu - curry rice • Soba, udon and ramen noodles

  20. Cuisine in different countries Japanese cuisine • Teppanyaki - Meat, seafood and vegetables prepared in front of guests • Donburi - Bowl of rice covered with one of a variety of toppings • Sukiyaki - Savoury stew of vegetables and beef • Shabushabu - Thin slices of beef dipped in a pot of boiling water and stock • Okonomiyaki - Savoury Japanese pancake • Yakitori - Broiled chicken • Yakiniku - Grilled meat

  21. Cuisine in different countries French cuisine • Soupe à l'oignon - French soup made of onions and beef stock • Cheeses – Brie, Camembert, Roquefort • Baguette - A long skinny loaf of French bread • Boeuf bourguignon - traditional French stew • Coq au Vin - A famous food that is simply chicken • Flamiche - pie crust filled with cheese and vegetables • Salade nicoise

  22. Cuisine in different countries French cuisine • Duck confit • Foie Gras - this is the very fatty liver of a goose or duck • Escargots – snails • Truffles – Expensive black mushrooms • Ratatouille • Crepes – thin pancakes • Desserts – flans, ganache, tarts, pastries, croissants

  23. Cuisine in different countries Italian cuisine • Pizza – cooked dough base with various toppings • Chicken parmigiana • Gelato – Italian ice-cream • Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks • Risotto – short grain rice dish

  24. Cuisine in different countries Italian cuisine • Mortadella – heat cured sausage • Spumoni - molded Italian ice cream dessert • Cheeses – Mozzarella, Parmigiano-Reggiano • Pasta – Cannoli, spaghetti, penne, Fettuccine, Linguine • Lasagna • Saltimbocca

  25. Cuisine in different countries German cuisine • Bratwurst -sausage made of mixed meats • Frankfurter - smoked sausage made from pure pork • Sauerkraut - Fermented shredded cabbage • Spätzle - hand-made noodles • Knödel - German dumplings • Kartoffelsalat - Potato salad

  26. Cuisine in different countries German cuisine • Schweinshaxe - Pork hock • Eisbein - Ham hock usually served with Sauerkraut • Weihnachtsgans - Roasted goose • Wiener schnitzel • Strudel • Stollen - A bread-like cake • Apfelkuchen - Apple Cake

  27. Cuisine in different countries Greek cuisine • Baklavas - Baklava Pastry • Horta Vrasta - Boiled Leafy Greens • Tyropitakia - Cheese Pie Triangles • Kotosoupa Avgolemono - Chicken & Lemon Rice Soup • Revithosoupa - Chickpea Soup

  28. Cuisine in different countries Greek cuisine • Classic Dips and Spreads - Melitzanosalata, Skorthalia, Taramosalata, Tzatziki • Pastitsio or Pasticcio - Creamy Cheesy Baked Pasta with Meat • Horiatiki Salata - Greek Salad • Moussakas - Moussaka with Eggplant

  29. Cuisine in different countries Greek cuisine • Arni me Patates - Roasted Lamb with Potatoes • Souvlaki - Skewered Kebabs • Gyro - Sliced Rotisserie-Roasted Meat • Spanakopita or Spanakotyropita -Spinach Pie with Cheese • Dolmathes or Dolmades - Stuffed Grape Leaves • Yemista me Ryzi - Meatless Stuffed Vegetables

  30. Cuisine in different countries Spanish cuisine • Pulpo a la Gallega - Galician Octopus • Cochinillo Asado - Roast Suckling Pig • Paella – Spanish rice dish • Jamon Iberico and Chorizo - Iberian Ham and Spicy Sausage • Gambas Ajillo - Garlic Prawns

  31. Cuisine in different countries Spanish cuisine • Pescado Frito - Fried Fish • Tortilla Española - Spanish Omelette • Gazpacho - Cold Tomato Soup or Liquid Salad • Queso Manchego - Spanish Sheep Cheese • Patatas Bravas - Fried Potatoes in Spicy Sauce

  32. Religion Slide 32 Food is an important part of religious observance for many faiths. The role that food plays in each religion is varied and may include: Food restrictions or fasting Meal time restrictions Festivals and celebrations

  33. Religion Slide 33 Types of major religions Major religions that may impact on food choices include: Christianity Islam Hinduism Buddhism Judaism

  34. Religion and food preparation Slide 34 • Preparing meals for customers who follow a religion or set of beliefs may require specific meals • Being aware of the main food restrictions will assist you to meet customer needs • Be guided by the customers as there are differing interpretations of how to implement food restrictions • The most commonly requested food restrictions include the following: • Halal • Kosher • Vegetarian

  35. Catering to special days Slide 35 Special days and their traditional meals In any country there are a number of special days that are celebrated. What special days are: Celebrated around the world? Specific to your country or region? What meals are traditionally served?

  36. Catering to special days Slide 36 Special days Christmas Thanksgiving Chinese New Year Mother’s Day Father’s Day Valentines Day

  37. Catering to special days Slide 37 What days of the year are special in your country or region? Public Holidays Festivals Religious Days Cultural Days

  38. Special dishes and customer requests Select dishes taking into account cultural/cuisines or special customer requests It is important that requests and preferences customers may have, be it as an individual or as a collective, are taken into consideration when selecting dishes.

  39. Understanding customers Characteristics and needs of customers The characteristics and needs of customers, include but are not limited to: • Cultural • Health, dietary • Religious • Fads • Festivals

  40. Understanding customers Meal preferences Their meal preferences including identification of: • Meals • Ingredients within these meals • Combination of ingredients • Preparation methods • Cookery methods • Presentation methods

  41. Understanding customers Dietary, cultural or religious requirements What requirements do customers have which can be based on: • Diet • Culture • Religion

  42. Understanding customers Consumer Expectations Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the following areas: • Personal preference and knowledge of the diner • Cultural or religious preferences and restrictions • Awareness of the food being eaten • Value for money

  43. Key factors influencing food choices The factors that have a significant influence on food choice are: • Nutrition • Key components of meals • Health requirements • Dietary requirements • Food Allergies • Vegetarian

  44. Nutrition Importance of nutrition The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are needed by the body to: • Provide fuel for energy • Provide materials for growth, repair and maintenance • Provide special elements needed for body processes

  45. Nutrition Types of nutrients The nutrients that the body needs are: • Carbohydrates • Protein • Lipids • Vitamins • Minerals

  46. Key components of meals Key components of menus include: • Proteins • Starches • Vegetables • Flavourings • Cooking methods • Service styles

  47. Health requirements Five core food groups A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups every day: • Grain foods • Vegetables and legumes/beans • Lean meats, poultry fish, eggs, tofu, nuts, seeds and legumes/beans • Fruit • Milk, yoghurt, cheese or alternatives

  48. Dietary requirements Slide 48 Special dietary specifications Low Lactose Lactose Intolerant Renal Gluten-Free Allergies

  49. Food allergies A food allergy is when a person’s immune system reacts to a protein in foods and produces antibodies to ‘fight the protein’. Common foods which trigger an allergic reaction are: • Seafood • Eggs • Nuts • Milk • Wheat • Soy beans

  50. Vegetarian Diets What is a vegetarian? • The term 'vegetarian' is not clear-cut and includes a wide range of attitudes and eating behaviours • The foods vegetarians eat is often dependant on the reasons or beliefs for following the diet