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D1.HCC.CL2.16 Slide 1. Prepare soups Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical.

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Presentation on theme: "D1.HCC.CL2.16 Slide 1. Prepare soups Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical."— Presentation transcript:

1 D1.HCC.CL2.16 Slide 1

2 Prepare soups Assessment for this Unit may include: Oral questions Written questions Work projects Workplace observation of practical skills Practical exercises Formal report from employer/supervisor Slide 2

3 Prepare soups This Unit comprises three elements: Slide 3 Prepare soups as required for dishes on enterprise menus 1 Store soups to enterprise requirements 2 Reconstitute soups for service 3 4

4 Prepare soups Slide 4 Element 1: Prepare soups as required for dishes on enterprise menus Identify soup classifications and standard recipes Prepare ingredients appropriate to soup type Produce soups to standard enterprise recipes

5 Prepare soups Identify soup classifications Clear Soups Consommé – French origin: Clarified Free of impurities Slide 5

6 Prepare soups Identify soup classifications Broth: Clear stock with visible portions of food Some fat floating on surface Puree: Smooth blend of all ingredients Should still be liquid, have flow Slide 6

7 Prepare soups Identify soup classifications Cream: Veloute with cream added to enhance flavour. For example Cream of chicken and mushroom Thickened chicken veloute with sautéed mushroom and chicken pieces. Bisque: Seafood style, base flavour from shell fish: Fish flesh added; variety from daily catch Slide 7

8 Prepare soups Identify soup classifications Cultural Soups from other countries: Laska from Malaysia: Curried coconut milk Many variations; seafood, chicken Slide 8

9 Prepare soups Identify soup classifications Cultural Soups from other countries: Taharoa from Maori people of New Zealand: Shellfish Slide 9

10 Prepare soups Prepare ingredients appropriate to soup types Slide 10

11 Prepare soups Produce soups to standard recipes Standard recipe Standard service size Same ingredients Same taste Customer satisfaction Slide 11

12 Prepare soups Slide 12 Element 2: Store soups to enterprise requirements Follow enterprise cooling procedures for soups Store soups appropriately in correct containers Label soups correctly Ensure appropriate storage equipment conditions are maintained Prepare and maintain correct thawing of frozen soups Ensure correct storage of soups after service

13 Prepare soups Slide 13 Cool soups to standard procedure Apply 2 hour 4 hour rule Cooling 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.

14 Prepare soups Store soups in correct containers Washable Food quality Undamaged Must be sealable Slide 14

15 Prepare soups Label soups correctly Name of product Date of manufacture Use by date Name of person who is responsible for making Slide 15

16 Prepare soups Ensure storage equipment is maintained correctly Soups are normally made in advance Cooked and cooled Storage must be at a temperature that will minimise bacterial activity – below 5°C for 3 days Equipment must be service and maintained to ensure this is possible Slide 16

17 Prepare soups Thaw frozen soups correctly In controlled environment This will not allow bacteria to grow to a dangerous level In coolroom Slide 17

18 Prepare soups Ensure correct storage of soups after service Slide 18

19 Prepare soups Slide 19 Element 3: Reconstitute soups for service Follow correct heating of soups to enterprise standard Ensure quality of hot holding of soups is to enterprise standards

20 Prepare soups Heat soups to enterprise standards Enterprise standard is set by the chef and the food safety plan Standard control level is above 75°C Higher temperature is better Slide 20

21 Prepare soups Ensure correct hot holding procedures are followed Hold soups above 60°C Ensure correct operation of equipment used to hold soups Service on regular basis Slide 21


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