Download DFST CP4088 INTERVIEW 1 and more Study notes Food science in PDF only on Docsity!
DFST CP4088 INTERVIEW 1
- Manage diversity on work place: Multi Cultural aspect
- Cleaning is the process of keeping your kitchen or service area in a tidy and hygienic state. Cleaning is essential for preventing contamination and for keeping your expensive equipment in good condition. Cleaning can actually be broken down into two main components, both of which are vital in the maintenance of good cleaning habits
- Appetisers are served at the beginning of a meal and are designed to stimulate the palate and engage the customer. Appetisers can be made from a wide variety of commodities, following classic principles or reflecting modern approaches and ethnic influences. They are also very versatile and can be adapted to suit a range of requirements. Appetisers can be served as an hors d'oeuvre before a function, on plates served to the customer or as self service for customers, via a buffet. Salads can be served as an appetiser but also as an accompaniment to a main meal. They provide colour, texture and nutritional value and each cuisine across the globe has interesting salads that can be used on the menu. Most appetisers and salads are produced by the cold larder section, but hot items can be produced in other sections, therefore good communication is necessary for speedy service. Modern menus have light, colourful dishes that reflect our quality produce and climate. Appetisers and salads are high profit menu items and as they are often the first dish that a customer receives, they must entice the eye and palate. Being well organised and working cleanly and hygienically will support you in creating attractive and tasty menu items. 4. Food Safety Many Hospitality workers handle food as part of their daily job. Therefore, chefs and kitchen staff, bar staff, fast food operators, sales representatives, caterers, tour guides and many others, need to understand the importance of food safety. All stages of food production and sale require close attention to food safety matters. Ordering, receiving, storage, production, display, selling and disposal processes must all be tightly controlled. Contamination from microbiological, physical and chemical sources must be avoided and cross-contamination between raw and cooked food and between food groups must also be prevented. Legislation and best practice models have been established so that
businesses and employees can practise safe food handling. Food Standards, Food Acts, HACCP and food safety programs all contribute to ensuring food is safely delivered to the customer. Remember, food poisoning is not on the menu!
equipment required to put this dish on their menu.
The menu must also take into consideration the skills of the chefs. If the chefs do not have expertise in particular styles or types of food, then they should not be put on the menu. The menu is usually written by the Head Chef, however other team members, such as the Pastry Chef and Larder Chef may also contribute menu items. You may even get the opportunity to contribute ideas. Quite often the front of house staff may also be involved, in regards to choosing suitable wines that can be recommended to complement the dishes.
- Develop menu for special dietary requirements: Due to the aging population profile in the developed world the demands on menu provisions for people with special dietary needs for health has grown considerably. There are now many more jobs for chefs in the growing child care, aged care, retirement and hospital sectors. Working in these sectors requires a high level understanding of elements of nutrition and how to construct nutritionally appropriate and effective menus. Large scale catering operations also require accommodation of special diets. In-flight catering, Defence Forces, sports institutes, staff canteens and large catering companies must take special diets into account. These diets range from high energy diets for athletes and defence personnel to health related diets for the elderly and infants. General lifestyle choices such as trends towards organic products, vegan or low gluten diets have meant that chefs need to have a much wider understanding of different cuisines and suitable products. Due to the multicultural nature of the Australian population, the incidences of special diets based on religious or ethnic traditions have also increased and places an emphasis on sourcing correct ingredients such as halal or kosher meat. This means that chefs not only have to allow for special menus and meal plans to meet those requirements, but still have to do this within the normal context of costing menus to ensure budget parameters are met, and to monitor and evaluate the performance of the individual dishes and overall menu. Some common allergens include the following: i. Gluten ii. MSG iii. Nuts iv. Eggs v. Lactose vi. Salicylates vii. Histamine viii. Sulphites ix. Fish and shellfish. Gluten-free People diagnosed with coeliac disease have an intolerance to dietary gluten. Gluten is the protein component of wheat, rye, barley and oats, and is present in many foods made from these. When people with coeliac disease eat foods containing gluten, their immune system responds by damaging the
and flattening of the villi which can seriously deplete the surface area of the small intestine and therefore reduce absorption of nutrients. Symptoms of Coeliac disease can include:
- Diarrhea or constipation or a combination of both
- Flatulence
- Bloating
- Abdominal pain
- Fatigue ▪ culinary terms and trade names for: ▪ substitute ingredients used to produce dishes with special dietary recipes ▪ ingredients suitable for meeting basic nutritional needs ▪ ingredients that cause common allergic reactions ▪ food additives and preservatives ▪ main types and culinary characteristics of special diets that are part of contemporary Australian society: ▪ diabetic ▪ gluten free ▪ low cholesterol ▪ low fat ▪ low gluten ▪ sugar free ▪ vegan ▪ meaning of: ▪ drug–food interactions ▪ food allergy ▪ food intolerance ▪ key health and legal consequences of failing to address special requirements:
▪ allergic reactions ▪ anaphylaxis ▪ food sensitivity or intolerance reactions ▪ main types and culinary characteristics of cultural diets that are part of contemporary Australian society: ▪ halal ▪ Hindu ▪ kosher ▪ vegetarian ▪ basic principles and practices of nutrition, including: ▪ nutrients and their food sources ▪ influences on food choice ▪ food and beverage selection influences ▪ food labelling and interpretation ▪ role and implications of using food additives and preservatives ▪ health implications of food choices ▪ role of good nutrition in avoiding dietary diseases ▪ effects of various cooking methods and food storage on nutrients ▪ primary components of Dietary Guidelines for Australians, including those for older Australians, children and adolescents and their use in menu planning ▪ methods and formulas for calculating portion yields and costs from raw ingredients including: ▪ butcher’s test ▪ standard measures ▪ standard yield tests.
- Lead and manage people: For the new comer staff lead them and manage them to work confidently.
- Monitor work operations: Monitoring your work operations is an essential aspect of ensuring a high-quality, efficient and cost-effective service delivery. All operations
Hospitality is inextricably linked with many other industries and businesses. For example, farmers, growers, manufacturers and other suppliers are required to produce and supply the items used by the Hospitality industry. Customers of Hospitality businesses will also interact with other businesses such as tour companies, taxi services, event organisers and local retail shops. The Hospitality industry is predominantly a trend-based industry, which must therefore keep up to date with the preferences and expectations of its customers. A successful business is one that is able to adapt to whatever challenges are presented. Preferences and expectations are constantly changing and developing, meaning that Hospitality businesses and their employees must be flexible, passionate and well- informed. In order to maintain growth in the Tourism, Hospitality and Events (TH&E) industry, it is important to understand that the way you do your job directly influences guest enjoyment. National marketing campaigns such as "Throw another shrimp on the barbie" and "Going walkabout" are designed to attract travellers to our shores. Once they arrive, you must do your best to ensure that their visit is worthwhile. One way to do this is by being professional, polite and helpful. Tourists will return to their homes and tell their families and friends about their trip. If they were impressed and enjoyed themselves, then the stories they tell will be positive. If they were unimpressed and didn't enjoy themselves, then their families and friends may not want to visit. Every customer interaction is crucial, which means you must be professional at all times. As a new entrant into Hospitality, you will need to have a thorough knowledge of the industry, its customers, their expectations and the challenges that lie ahead. Being knowledgeable about the industry will enable you to:
- Stay current with industry events and changes
- Provide a higher level of service
- Become a valued team member
- Offer an informed and intelligent conversation with colleagues and guests
- Understand your legal and ethical responsibilities
- Enjoy your job more
- Appreciate the industry
- Implement and monitor work health and safety practices: The TH&E
industry may not seem, at first glance, to be a particularly dangerous one. However, there are definite risks associated with the industry. A TH&E Manager must ensure that the workplace
the additional ingredients. Your customers will appreciate the taste and
The following cooking times should be used as a guide: recognize your skills! In addition to the traditional stocks, soups and sauces, nowadays there is a wide range available which can provide interesting flavours and give your establishment a competitive edge. Many Asian flavours now appear on our menus and provide variations that are rich in flavor and lighter on the waistline. Equipment used for stock and sauces: i. Stock pot and fonts ii. Spatulas and wooden spoons iii. Strainers and colanders iv. Whisks v. Ladles vi. Syringes and spoons vii. Volume measures viii. Stick blenders Type of stock Time Fish 20-30 minutes Chicken 2-4 hours Veal/beef/ gam e 4-8hours Sauces can become the trademark of a restaurant and form an important component of the marketing and customer appeal. The saucier was always regarded as the key position within the partie system and often also holds the Sous Chef position. Sauces show off the skills of the chefs. A good sauce can save a less-than-perfect product such as overcooked meat, however a perfectly cooked piece of steak cannot rescue a split Béarnaise! Sauces are used in all sections of the kitchen but the main role is with main courses. Consistency is extremely important and well-defined recipes and enterprise standards are important in achieving these goals.
. WHY IS PERSONAL HYGIENE AND HEALTH IMPORTANT?
What if I'm Sick? If you are aware that you have a contagious illness (infectious disease) such as the influenza, gastroenteritis, hepatitis, chicken pox,etc., you must stay at home to avoid contaminating food and/or infecting others. This is a legal requirement. Diseases that cause vomiting and diarrhoea are often highly contagious and could be the result of food poisoning. Even if you just have a cold, you need to inform your supervisor and minimise the spread of germs when coughing or sneezing. Use paper towels or tissues and always wash your hands thoroughly afterwards. Never spit, because this can spread illness quickly. Do not return to work until at least 48 hours after your symptoms have ceased. If you are unsure, speak to your doctor and your manager for advice. You may need to obtain a doctor’s certificate or follow other organisational policy and procedure before returning to work. Note: Always verbally report any incidents of or potential food contamination to your supervisor, especially those that have resulted from a personal health issue and get confirmation as to the procedures you may need to follow. According to the Food Safety Standard 3.2.2 – Food Safety Practices and general requirements: A food handler who has a symptom that indicates the handler may be suffering from a food-borne disease, or knows he or she is suffering from a food-borne disease, or is a carrier of a food-borne disease, must, if at work – a. report that he or she is or may be suffering from the disease, or knows that he or she is carrying the disease, to his or her supervisor, as the case may be; b. not engage in any handling of food where there is a reasonable likelihood of food contamination as a result of the disease; and c. if continuing to engage in other work on the food premises – take all practicable measures to prevent food from being contaminated as a result of the disease. We know it is the responsibility of the employee to make sure they take all reasonable measures not to contaminate food or food contact surfaces in any way, and to promptly report any personal health issues or instances of food contamination. It is, however, also the responsibility of the employer to make sure their employees do not participate in food handling where there is a chance of food contamination if the employee is:
- known to be suffering from or carrying a food-borne disease
- suspected of hang symptoms of a food-borne disease Frozen food zone: -18 to -24 degree Celsius Cold food Zone: 0 to 5 degree Celsius Temperature Danger Zone: 5 to 60 degree Celsius Hot food Zone: 60 to 100 degree celsius
- Use food preparation equipment: "There are no secrets to success. It is the result of preparation, hard work, and learning from failure" - Colin Powell, former U.S. Secretary of State This quote perfectly describes success in the kitchen. A successful kitchen is well- prepared, well-organised and well-educated. This applies to every aspect of kitchen operations, whether it is the whole menu, preparation lists, equipment considerations or staff training. As an apprentice, your main contribution to the kitchen will be to help with the organisation and preparation of menu items. This requires a good foundation in knife skills and an ability to safely and hygienically use a wide variety of kitchen equipment. Learning how to do the fundamentals in the kitchen will provide you with an excellent base to further your skills and career.
Ovens Commercial ovens are the most used and versatile pieces of equipment in the 'chef's cooking arsenal. Ovens can cook large quantities of food faster than conventional ovens. Ideal for baking, roasting, broiling, drying and cooking vegetables, they are the quintessential workhorse of the modern kitchen. While gas ovens are the preferred choice of professional chefs, electric ovens and hot plates are a common alternative. Ovens are available in standalone and benchtop variations.
Last, but not least, don't skimp on quality. Consider the constant use your oven needs to endure and the impact that precision temperature regulation has on results. Something all chefs appreciate. Ranges Ranges are a popular choice in commercial kitchens, combining the versatility and convenience of a burner and oven in one standalone unit and offers greater flexibility in the kitchen layout. Ranges also offer full griddle or combination burner and griddle combinations. Burners Burners are available in both freestanding and benchtop variations and designed to withstand the rigours of commercial kitchens. Commercial burners are incredibly robust, easy to clean and maintain. Be sure to consider your current and future needs while paying attention to usability if you have small and large pans on the go at all times. Grills Whether your grilling with gas or charcoal, grills are fast, reliable and robust cooking methods designed to meet the needs of busy restaurants, roadside stops and grill houses and customer taste expectations. Available in standalone and benchtop variations. Griddles Griddles offer significant benefits in restaurants and fast-food applications as they heat up quickly and provide a consistent cooking temperature. Cast iron is an old favourite and incredibly durable as well as retaining and distributing heat across the plate better than any other surface. Depending on the cooking application, stainless steel can represent a better alternative as it's easy to clean and does not impact on the taste of certain foods. Available in both standalone and benchtop variations. Deep Fryers Commercial deep fryers provide a safe and hygienic way to fry large amounts of food with precision and consistency. Simple operation, robust and easy to clean, deep fryers are used in a variety of foodservice environments from restaurants, burger joints and cafes. Deep fryers are also available in both standalone and benchtop variations.
- Refrigerati on Freezers There are a variety of freezer solutions designed to meet the needs of your kitchen while balancing function and space-savings. There are four freezer types;
