Basic Culinary Skills Unit 7

Know about purchasing food and the associated documents Purchasing is the technical term used in catering for buying. Hospitality businesses such as restaurants, cafes and hospitals buy food or commodities from suppliers in a number of ways. Most catering businesses buy from a range of suppliers A variety of business documents is used to support the purchasing cycle.

Task 1 Explain the reasons that affect the number of customers that will come into a business. List the ways foods are purchased, giving examples. Describe the many types of supplier that can supply food to a catering business Describe the purchasing cycle and documents used to support it.

Understand the costing of dishes Calculating costs of products Understanding the costs of the products and raw materials that are used by a catering business is an essential part of the chef’s role. Ingredients are the foods that go into dishes. Chefs use a dish-costing sheet to help calculate the cost of each portion or recipe. This is used to calculate the selling price or menu price

Task 2 Using three dishes of your choice Produce costing sheets Calculate the selling price per dish and per portion. Scale the recipe to provide enough portions for 1 person, 16 people and 36 people

Recipe Scaling Sheet - Mince Pies Ingredient1 portion4 portions16 portions36 portions Plain flour25gms/1oz100gms/4oz400gms/1lb900gms/2lb 4oz Margarine12gms/ ½ oz50gms/2oz200gms/8oz450gms/1lb 2oz Caster sugar6gms/ ¼ oz25gms/1oz100gms/4oz225gms/9oz Mince meat37gms/1 ½ oz 150gms/6oz600gms/1lb 8oz 1kl 350gms/3lb 6oz Beaten egg ¼ 148

Costing Sheet IngredientQuantityCost

Be able to prepare and cook dishes using different categories of food Task 3 Make 8 dishes of your own choice, for each one produce a time plan, list of ingredients, list of equipment and a review Choose from the following categories Meat, Poultry, Fish, Pasta, Rice, Fruit Vegetables, Cheese, Eggs, Milk, Sauces, Pastry, Cakes, Biscuits

Be able to present and review dishes Task 4 Presentation of food is very important, present your food to show flair and individuality and photograph each dish. Review each of your dishes, using the following headings Planning – Timing – Working method – Appearance – Colour – Texture - Flavour It is important when cooking food for other people to eat that their views on how it looks, tastes, and eats is taken into account, produce a customer feedback sheet to be used for all of your dishes.

Unit 7 To complete this unit you will need to choose 8 dishes. For each one you must Have the recipe Prepare and cook it. Produce a time plan. Present it and photograph it Fill in a comment feedback sheet Write an evaluation

Time Plan Example Make pastry- wrap in cling film – put into the fridge Turn on oven –Gas mark 7 – Electric 220 c Peel & chop potatoes- leave to stand in cold water Prepare leeks, carrots & chilli Make mousse with cream, egg, pork & sage. Season well Clear away. Boil kettle – Blanch leeks Prepare pork. Clear away Put Pork on to poach Put potatoes on to boil season with salt Take pork out of cling film brown in frying pan Transfer to the oven for mins Put carrots on to steam, turn down potatoes Make leek & cheese sauce. Blend Check pork, sprinkle on cheese- melt for 2mins Take out pork- leave to rest Put plates to warm Drain & mash potatoes with chilli & chives Warm sauce Slice pork Serve – potatoes in the middle of the plate Arrange pork slices over the potatoes Place batons of carrots around Drizzle sauce around Clear away- wipe table Roll out pastry – line 2 tins. Cut strips for tops Make filling Spread jam into flans – pour on filling Arrange strips on top Put into the oven for mins Whip cream & mascarpone Blend raspberries for couli Clear away Check tarts if set leave to cool Decorate plates with cream & couli Arrange tarts on plate Serve. Clear away

Copy of a Time Plan TimeOrder of Work Special Points

Evaluation Sheet Review each of your dishes, using the following headings: Planning Timing Working method Appearance Colour Texture Flavour Explain what is good what is bad and how you can improve

Example of a comment feedback sheet We value your opinion. Please use the questionnaire below to make any comments about your meal. Appearance Very good Good Average Poor Very Poor Colour Texture Flavour