1. You must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of your work role. These include knowledge of safe operational practices using essential functions and features of equipment used to prepare meat dishes. This activity willprovide you with an opportunity to calculate ingredient amounts according to requirements.

Access Calculating ingredients:http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm

and read the materials to answer below questions:

Confirm food production requirements from food preparation lists and standard recipes.

After reading the material, you should be able to:

• Locate information in recipes to determine what food preparation and equipment is required
• Use the mise en place technique when planning and preparing a dish
• Check the food packaging for specific preparation instructions
• Read a variety of recipes and select the right ingredients for the dish.

Food preparation requirements

It is important that you understand how to locate the information you need in a recipe to ensure you prepare and cook food properly. Before you start cooking, you should read the recipe to find out what the food preparation requirements are and plan these out carefully. Recipes will vary with the information they provide, but all recipes should include: a name and short description of the food, an image of the food, and the ingredients and method section. Some recipes may also go into more detail advising what products and equipment you should use to get the best results. It is important to read the recipe carefully and make sure you understand each step before you start. This will make you more confident and efficient in the kitchen. Some people will be familiar with recipes and may be used to following them at home, however, this could be something new toyouand you may find them difficult to follow.It is a good idea to look ata few different recipes for the same dishto see which one you feel most comfortableusing and following.

Food preparation requirements may include:

• Selecting the ingredients you need
• Measuring out the right quantities of ingredients
• Preparing the ingredients as required, by chopping them up, etc.
• Selecting the right equipment for the type of food you're making.

Mise en place

This is a French cooking term which means to 'set in place', and it is a technique used in food planning and preparation. It means that before you start cooking, all the ingredients and equipment required to make the dish should be measuredoutprepped and ready togo,ideally set out and placed in ramekins. The idea of this technique is to allow chefs to cook more efficiently, by preparing everythingbeforehand so you don't have to keep stoppingwhen you are cooking. Many professional chefs follow this technique as it is a faster and more efficient way of cooking, saving you time in the kitchen as you will be more organised. So it is important that chefs learn and adapt to using this technique every time.

How to effectively use the mise en place technique:

• Work out how much food you need to cook, depending on how many people you're cooking for
• Make sure you have all the ingredients andequipment you need by reading through the recipe first
• Carefully read the recipe, envisioning the steps, to make sure you understand how to follow it and carry out the steps
• Get all the ingredients out, measure and wash them, trim or slice anything as requiredand place it on the counter next to whereyou will be cooking
• Put the ingredients in the right order of when you will be using them to make it easier when cooking
• Make sure you have any equipment out that you will need
• Get your serving dishes out and set the table.

Modified from source:http://www.dartagnan.com/mise-en-place-cook-like-a-professional.html.

Why should you use this technique?

• It will save you valuable time in the kitchen
• It is a faster and more efficient way of cooking
• It will make you more organised and help you avoid making silly mistakes
• It will prevent you from missing out any essential ingredients
• You will be less likely to use the wrong amount of ingredients.

Preparing food

There will be different preparation requirements and techniques depending on the type of food you're making. Preparing food properly is vital to remove any bacteria, make sure it is safe to consume and ensure it cooks properly. It is important to read the recipe carefully to find out this information, and also check the food packaging which should advise how to prepare and cook the food.

Calculate ingredient amounts according to requirements

After reading the material, you should be ableto:

• Read recipes to identify amount of ingredients and portions required
• Adjust and scale recipes and ingredients to meet requirements
• Measure ingredients to the correct amount using appropriate equipment.

Scaling a recipe

A recipe may occasionally need to be modified and scaled to meet certain requirements in the kitchen. Depending on how many people you are serving, you may need to increase or decrease the amount of ingredients you use from a recipe. You may also be asked to decrease the suggested portion sizes, or amend ingredients to meet dietary requirements.

In some instances, this will be easy and you would be able to simply double or halve the ingredient amounts to get the desired serving you need. However, in other cases of non-multiple servings, this will be more complex and you would need to use a calculation to help you adjust the amounts.

How to adjust the size of a recipe:

1.Firstly, you will need to calculate your recipe conversion factor, which you will use to convert all the quantities of ingredients

2.To find the conversion factor, divide the desired number of servings by the original number of servings

3.Then you would multiply the ingredient amounts individually by this conversion factor, and convert this into a type of measurement you use

4.This may involve rounding up measurements to make it easier to work out. There are recipe calculators online that can work this out for you if you add in the information.

For example: Desired serving / original serving = conversion factor (RCF)

Modified from source:http://culinaryarts.about.com/od/measurementsconversions/a/scaling.htm.

Example of finding a recipe conversion factor

For example, imagine you had a recipe that serves 8 people and you wanted to reduce the portions to 6:

• Firstly, you would divide 8 by 6, which would give you the conversion factor of 1.3
• Next, you would multiply each ingredient by 1.3
• If you need to, you could then convert the results into another measurement to make it easier to work out.

Rounding amounts

If you end up with decimal amounts when doing these calculations, to make it easier you could round the measurement to the nearest gramme. You should check with your supervisor or manager to make sure you are allowed to do this as it will adjust the ingredients slightly.

Questions:

1.What does scaling a recipe mean?

2.How would you adjust the size of a recipe?

2.This activity willprovide you with an opportunity to use knives and other equipment safely and hygienically according to manufacturer instructions. Read the material and answer the questions.

Safely assemble and ensure cleanliness of equipment before use.

After reading the material, you should be able to:

Read manufacturer instructions and understand how to assemble equipment safely

Clean and sanitise equipment accurately before and after use

Do the four step cleaning and sanitising process: preparation, cleaning, sanitising and drying.

Assembling equipment

Make sure you read manufacturer instructions in the product manual before attempting to assemble any equipment to ensure you assemble it safely and correctly. There should also be information advising how to maintain and clean the equipment before and after use. It is important to only assemble and use equipment that you have been trained to use and feel comfortable using. If not, you should ask a supervisor or manager to help you to make sure you don't damage the equipment and cause harm to yourself or others.

Cleaning and sanitising equipment

Equipment should be cleaned and sanitised thoroughly before and after use, to remove any dirt or bacteria from it and ensure it is safe and clean to use. On the Government of Western Australia Department of Health website, it states a four step effectivecleaningand sanitising process you can follow that will 'remove any food waste, dirt, grease and food-borne diseases' from anything that comes into contact with food.

The difference between cleaning and sanitising is:

• Cleaning - this 'removes visible contamination such as food, waste, dirt and grease from a surface' using warm water and cleaning detergent
• Sanitising - this 'destroys microorganisms' using hot water and sanitising chemicals.

Modified from source:http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-food-equipment.

The cleaning and sanitising food premises and food equipment Code on the Department of Health website sets out procedures and requirements that workplaces should follow for cleanliness:

These procedures are:

1.Preparation- remove loose dirt, dust and food particles from the surface and rinse with warm water

2.Cleaning- wash the surface with hot water and cleaning detergent to remove any stubborn stains or dirt

3.Sanitising- wash with hot water and applysanitiser

4.Drying- place equipment on a drainer to air dry.

Modified from source:http://ww2.health.wa.gov.au/Articles/A_E/Cleaning-and-sanitising-food-premises-and-food-equipment.

Cleaning effectively

To make sure equipment and surfaces are clean and free from any harmful bacteria, cleaning should be done on a regular basis and to a high standard to ensure the equipment is safe for everyone in the workplace to use.

Cleaning tips:

Wipe down surfaces, utensils and equipment after each use to avoid a build-up of dirt or bacteria

• Let appliances cool down first before cleaning them
• Take care not to damage or break anything when cleaning equipment
• Make sure the cleaning agents are suitable for the type of equipment you are using
• Clean and tidy up in the kitchen as you go along; don't leave it until last
• Clean floors in the kitchen to remove any dirt.

Use knives and other equipment safely and hygienically according to manufacturer instructions

After reading the material, you should be ableto:

• Handle and use knives safely and hygienically
• Read manufacturer instructions before using any equipment
• Use equipment safely, and clean it before and after use.

Using knives safely

When handling and using knives, it is important to take care at all times to make sure you don't cause any harm to yourself or others. You should understand how to use all types of knives before attempting to use them as it can be dangerous. It is also important to be hygienic with knives by cleaning and maintaining them regularly to keep them in good condition and make sure they are safe to use.

Tips for knife safety:

• Always cut food on a stable and balanced surface
• Carry knives by the handle with the blade pointed downwards instead of forwards
• Concentrate when you are using knives and make sure you look at what you are cutting; don't look in another direction at the same time
• Don't put your fingers in the way when cutting - tuck them under your knuckles
• Hold the food firmly in place with your other hand when cutting and make sure it doesn't move or slip away
• Don't try to cut really fast if you're not experienced with using knives - speed will come with practice and safety is more important
• Make sure you wash knives after use in warm, soapy water so they are clean and safe for the next person.

Using equipment safely

Before using any equipment for the first time,it is important to read manufacturer instructions to find out how to assemble and use it correctly, and you should only use equipment you have been trained to use and feel comfortable using. If you're unsure, ask a supervisor or manager to help you.

Why is it important to read the instructions?

• To ensure you know how to use the equipment safely
• To avoid damaging or breaking the equipment
• It will help you keep the equipment in good condition so it will last longer
• Using equipment in the wrong way could affect the quality or safety of food you make
• To make sure you get the most out ofthe equipment.

Using equipment hygienically

Equipment should be cleaned regularly, before and after use, to make sure it is safe and hygienic. This is particularly important when using foods which could cause cross contamination such as raw meat.

Why is it important to be hygienic with equipment?

• To remove any bacteria from the equipment and avoid cross contamination
• To make sure you're following health and safety guidelines at your workplace
• To keep the equipment in good condition
• To keep the workplace safe and clean for everyone to use.

Cleaning agents

There are many different types of cleaning agents available that will help you get the best results when cleaning the kitchen and remove any harmful bacteria. There are surface sprays, floor cleaners and bleach, and also washing up agents and dishwasher tablets. Before using cleaning agents, you should make sure it is suitable for the type of equipment you're using to ensure you don't damage anything.

1.What are the tips for handling and using knives safely?

2.Why is it important to read the instructions before using any equipment?

3.Why is it important to be hygienic with equipment?