Presentation on theme: "PREPARE SOUPS D1.HCC.CL2.16 Trainer welcomes the class."— Presentation transcript:
1PREPARE SOUPSD1.HCC.CL2.16Trainer welcomes the class.
2Prepare soups Assessment for this Unit may include: Oral questions Written questionsWork projectsWorkplace observation of practical skillsPractical exercisesFormal report from employer/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.
3Prepare soups 1 2 3 4 This Unit comprises three elements: Prepare soups as required for dishes on enterprise menus1Store soups to enterprise requirements2Reconstitute soups for service3Trainer 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.4
4Prepare soupsElement 1: Prepare soups as required for dishes on enterprise menusIdentify soup classifications and standard recipesPrepare ingredients appropriate to soup typeProduce soups to standard enterprise recipesTrainers to discuss:Relevance of performance criteria to learning outcomes
5Prepare soups Identify soup classifications Clear Soups Consommé – French origin:ClarifiedFree of impuritiesTrainers to discuss:Western cookery is based on French cuisine.Consommé is considered a clean soup as it is only the best flavour of the base ingredient: chicken or beef
6Prepare soups Identify soup classifications Broth: Clear stock with visible portions of foodSome fat floating on surfacePuree:Smooth blend of all ingredientsShould still be liquid, have flowTrainers to discuss:Many varieties exist from all over the worldMinestrone from ItalyScotch Broth from Scotland: made of the ingredients of the people had availableBarley; aromatics from onion common vegetable like cabbage leeks and maybe a cheaper cut of meat from the Lairds meat. Lamb shank; pork hock or shank of beef; cheaper meats from the Lairds pantryStudents should research ‘What is a Laird?’ Understand some of these soups are peasants food.Soup and bread is all they would have to eat most days.
7Prepare soups Identify soup classifications Cream: Veloute with cream added to enhance flavour. For example Cream of chicken and mushroomThickened chicken veloute with sautéed mushroom and chicken pieces.Bisque:Seafood style, base flavour from shell fish:Fish flesh added; variety from daily catchTrainers to discuss:Cream of soup: basic soups that were just added a bit of richness with the addition of dairy cream; just because they had some. Took the edge off soups like tomato that could be quiet acidic. Cream makes it taste a bit smoother.Bisques: evolved from fisherman’s wives making a meal from the ‘less value’ catch of the day.A farmer with cows might have plenty of cheese and meatA fisherman has plenty of seafood that may not be sold that day in the marketUsing leftovers to produce dinnerEvolution of cuisines Bisque, synonymous with fisher folk of Northern France
8Prepare soups Identify soup classifications Cultural Soups from other countries:Laska from Malaysia:Curried coconut milkMany variations; seafood, chickenTrainers to discuss:All countries have their own variations of soups or liquid foodsThe flavour is enhanced with addition of what ever is available in local area.Modern transport and food security makes much more food available and tourism and modern communications make people interested in foods from other countries
9Prepare soups Identify soup classifications Cultural Soups from other countries:Taharoa from Maori people of New Zealand:ShellfishTrainers to discuss:
10Prepare soups Prepare ingredients appropriate to soup types Trainers to discuss:
11Prepare soups Produce soups to standard recipes Standard recipe Standard service sizeSame ingredientsSame tasteCustomer satisfactionTrainers to discuss:Benefits of standard recipe is that the product should look and taste the same every time.Variation will exist in food when made by hand.A recipe is a guide but if the recipe is accurate and is followed accurately then flavours should be similar.Customer satisfaction is paramount when selling a product.
12Prepare soups Element 2: Store soups to enterprise requirements Follow enterprise cooling procedures for soupsStore soups appropriately in correct containersLabel soups correctlyEnsure appropriate storage equipment conditions are maintainedPrepare and maintain correct thawing of frozen soupsEnsure correct storage of soups after serviceTrainers to discuss:Relate performance criteria to Element 2
13Prepare soups Cool soups to standard procedure Apply 2 hour 4 hour ruleCooling hot foods:All foods must be cooled to room temperature (21°C) within two hours and within another 4 hours must be cooled to below 5°C.Trainers to discuss:Room temperature is an ambient temperature.The temperature cannot be less than that if no artificial form of cooling is applied.Room air temperature in tropics will be higher than in South of Tasmania in winterSo when food has cooled to the lowest temperature naturally then it has to be placed into refrigeration where the temperature is lower so the food can reach a temperature where the rate of bacterial growth will be restricted.To cool faster soups should be placed into shallow containers with a wide openings so heat loss is faster than in a deep smaller container.
14Prepare soups Store soups in correct containers Washable Food quality UndamagedMust be sealableTrainers to discuss:Storage containers must be food gradeStainless steel is best as it is hard to damage and easy to clean.If using plastic the quality must be of a standard that will not taint the food.Some plastics will contaminate foods with chemicals from the plastic; these are not food gradeContainer must be sealable; meaning that they must be able to be sealed with a lid or plastic wrap so no other contaminant can enter.
15Prepare soups Label soups correctly Name of product Date of manufactureUse by dateName of person who is responsible for makingTrainers to discuss:All this information needs to be on the labelIf food is to be sold in this container then more information needs to n be appliedThis is minimal labeling information when just used in kitchen
16Prepare soups Ensure storage equipment is maintained correctly Soups are normally made in advanceCooked and cooledStorage must be at a temperature that will minimise bacterial activity – below 5°C for 3 daysEquipment must be service and maintained to ensure this is possibleTrainers to discuss:For the soups to be stored safely bacterial activity must be kept to a level so that when the soups are served the eating of the soups will not cause an adverse reaction in the consumer.To store soup for an extended period it must be chilled to a temperature where the bacterial activity is minimal for the period of storage.This will require equipment like refrigeration.This equipment need to be checked maintained to ensure efficient operation
17Prepare soups Thaw frozen soups correctly In controlled environment This will not allow bacteria to grow to a dangerous levelIn coolroomTrainers to discuss:Thawing of all foods is best carried out where minimal human control is needed. In the coolroom.
18Prepare soups Ensure correct storage of soups after service Trainers to discuss:
19Prepare soups Element 3: Reconstitute soups for service Follow correct heating of soups to enterprise standardEnsure quality of hot holding of soups is to enterprise standardsTrainers to discuss:
20Prepare soups Heat soups to enterprise standards Enterprise standard is set by the chef and the food safety planStandard control level is above 75°CHigher temperature is betterTrainers to discuss:Monitoring that standards are met are done on a regular basis is importantStandards will vary
21Prepare soups Ensure correct ‘hot holding’ procedures are followed Hold soups above 60°CEnsure correct operation of equipment used to ‘hold’ soupsService on regular basisTrainers to discuss:Holding at correct temperature to meet food safety standards for extended periods will be detrimental food qualityBe sure to place food quality