1. PREPARE AND STORE FOODS
D1.HCC.CL2.11
Trainer welcomes students to the class

2. Prepare and store foods
This Unit comprises seven elements:
Identify and collect food items required for preparations 1
Prepare dairy and eggs 2
Prepare dry goods 3
Prepare fruit and vegetables 4
Prepare meat, poultry and seafood 5
Assemble and use equipment 6
Store prepared foods 7
Trainer advises students this Unit comprises seven 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 detail
Students can obtain more detail from their Trainee Manual
The course presents advice and information but where their workplace requirements differ to what is presented, the workplace practices and standards must be observed.

3. Prepare and store food Assessment for this Unit may include:
Oral questions
Written questions
Work projects
Workplace observation of practical skills
Practical exercises
Formal report from employer or supervisor
Trainer 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.

4. Prepare and store foods
Element 1: Identify and collect food items required for preparation:
Identify a range of food items correctly
Collect food items as required for standard recipes
Measure and assemble food items correctly for standard recipes
Maintain food items at correct temperature during preparation
Apply correct food handling techniques
Trainer to explain:
Relate the performance criteria to element 1

5. Identify and collect food items
Identify a range of food items correctly:
Vegetables:
From above the ground:
What is a vegetable?
What is a fruit?
What is a vegetable fruit?
Below the ground:
Tubers:
Potatoes
Trainer to explain:
Students should research what is available to them as a vegetable in their area
Some food items that are used as vegetables are actually fruits
Activity
Students need to start to develop list of all food stuffs
Sample list: Students
Meat
Poultry
Seafood
Vegetables
Fruits
Dry goods
Flour
Sugars
Oils
Fats
Spices

6. Identify and collect food items
Identify a range of food items correctly:
Vegetables:
From above the ground:
What is a vegetable?
What is a fruit?
Vegetable fruit?
Beans
Tomatoes
Avocado
Trainer to explain:
Wide range of vegetables available
Classification of vegetables
Root vegetables: Root, Bulb Tuber
Green Vegetables: Leaves Stems Flowers
Fruit vegetables Legumes

7. Identify and collect food items
Identify a range of food items correctly:
Fruits:
Soft: berries, grapes, gooseberries
Hard: apples, pears
Stone fruits: apricots, peaches
Tropical: pineapple, bananas,
Citrus: lemon, limes
Miscellaneous: rhubarb, passion fruit, fig, watermelon
Trainer to explain:
Fruits come in many categories
Activity
Students need to make lists of what is available on the market
Fresh
Frozen
Canned
Dried
Freeze dried

8. Identify and collect food items
Identify a range of food items correctly
Dairy goods:
Milk
Fresh
Powdered
Canned
Activity
Students to compile list of dairy goods available in their local area
List of suppliers and address, contact details
Prices of each commodity

9. Identify and collect food items
Identify a range of food items correctly
Dairy goods:
Cheese:
Hard: parmesan
Soft: brie
Fresh: ricotta
Raw: ricotta
Cooked: cheddar
What are they? How are they made?
Activity:
Students to compile list of cheeses available in their local area
List of suppliers and address, contact details
Prices of each commodity

10. Identify and collect food items
Identify a range of food items correctly
Eggs:
Chicken
Duck
Quail
Emu
Activity:
Students to compile list of eggs available in their local area
List of suppliers and address, contact details
Prices of each commodity

11. Identify and collect food items
Collect food items as required for standard recipes:
Are all commodities available?
Are commodities available in form required?
Is there an alternative?
Is the alternative acceptable?
Trainer to explain:
It is a disaster if the cook begins to produce a dish only to find that all required commodities are not in the kitchen.
The process stops until missing items are gathered.
If not paying attention then other ingredients may overcook while the cook looks for missing items or ingredients

12. Identify and collect food items
Measure and assemble food items correctly for standard recipes:
Standard recipe
10 people
List of ingredients
Order of production
Method of production explained
Photograph
Trainer to explain:
All ingredients need to be gathered and measured
The order of production needs to be followed
When dish is completed and recipe is finalised then picture is taken to show all staff how the dish should be.
Consistency!!!!

13. Identify and collect food items
Maintain food items at correct temperature during preparation
Dry goods:
Pasta; has it been cooked?
Chill it!
Can of tomatoes at room temperature, Is it open?
No, then it is ok
Yes, then 2/4 hour rule applies
Trainer to explain:
What is the classification of the food?
What is the process step being undertaken?
Is the food high risk?

14. Identify and collect food items
Maintain food items at correct temperature during preparation
Dry goods:
Bag of flour, is it open?
Do you need more?
Yes, Leave open
No, close bag and seal container
Trainer to explain:
What is the classification of the food?
What is the process step being undertaken?
Is the food high risk?
Is there risk of attracting pests; mice; rats; flies; moths

15. Identify and collect food items
Maintain food items at correct temperature during preparation
Vegetables:
Have they been peeled and cut?
Yes, cover to protect from outside contamination
Have they been cooked?
Yes, chill
No, an leave at room temperature
Trainer to explain:
What is the classification of the food?
What is the process step being undertaken?
Is the food high risk?
Will produce spoil if not cared for properly?

16. Identify and collect food items
Maintain food items at correct temperature during preparation
High risk foods:
Yes
How much time will process step consume?
Maximum time 1 hour for re-cover, re-chill
Trainer to explain:
What is the classification of the food?
What is the process step being undertaken?
Is the food high risk?

17. Identify and collect food items
Apply correct food handling techniques:
Wash hands before handling food
Clean protective clothing
Use clean equipment
Protect food from contamination
Keep raw foods separate
Clean all equipment before changing foods
Trainer to explain:
Standard procedures
Wear clean protective clothing before entering kitchen workspace
Wash hands before handling foodstuffs
Use clean equipment

18. Prepare and store foods
Element 2: Prepare eggs and dairy
Use eggs and dairy products efficiently to minimise wastage
Maintain food items at correct temperature during preparation
Apply correct food handling techniques
Trainer to explain:
Explain relevance of performance criteria to Element 2

19. Prepare eggs and dairy
Use eggs and dairy products efficiently to minimise wastage:
Order only what is required
Measure standard sizes
Use consistent measure
Weigh all ingredients
Trainer to explain:
Good purchasing practices helps to keep cost at a minimum
Using standard recipes make for consistent product
Consistent product makes for happy customers

20. Prepare eggs and dairy
Maintain food items at correct temperature during preparation:
Eggs and butter need to be at room temperature when making cakes for better emulsification
Other times dairy products need to be kept in controlled atmosphere environment
Milk powder is good alternative to instead of fresh
Make only as needed
Trainer to explain:
All fresh dairy products need to be kept below 4ºC for preservation.
For some processes room temperature is desired but time at this temperature should be kept at a minimum
Always look for alternative processes to achieve desired outcomes

21. Prepare eggs and dairy Apply correct food handling techniques:
Wash hands before handling food
Clean protective clothing
Clean equipment
Keep dairy goods chilled environment until required
Trainer to explain:
Constant awareness of what you are doing is important when working with foods for public consumption
When handling fresh foods; constant washing of hands in clean water
Wiping hands dry using clean cloth of paper hand towels
When handling raw and cooked foods???? always wash everything well between jobs to minimise potential of causing adverse reaction

22. Prepare and store foods
Element 3: Prepare dry goods
Use dry goods efficiently to minimise wastage
Maintain food items at correct temperature during preparation
Apply correct food handling techniques
Trainer to explain:
Explain relevance of performance criteria to Element 3

23. Prepare dry goods Use dry goods efficiently to minimise wastage:
Keep dry goods in closed containers
Measure accurately
Clean up any spills
Trainer to explain:
Proper handling will minimise losses
Never open more than one package of same commodity at the same time

24. Prepare dry goods
Maintain food items at correct temperature during preparation:
Be aware of type of food being handled
Keep high risk foods at room temperature for minimum time
Be aware of potential risks
Trainer to explain:
High risk foods need to have the temperature monitored to reduce any abnormal growth of bacteria
Operators need to be aware of all possible risks and maintain the requirements of the food safety plan

25. Prepare dry goods Legumes
Legumes are known as a class of vegetable that includes beans, peas and lentils.
They are among the most versatile and nutritious foods available and are commonly used in menus around the world:
What are the benefits of legumes
What types of legumes are there?
Trainer to explain:
Discuss the questions in the slide.

26. Prepare dry goods Benefits of legumes
Legumes are a popular ingredient for a number of reasons including:
Low in fat
No cholesterol
High in folate, potassium, iron and magnesium
Contain beneficial fats and soluble and insoluble fiber
A good source of protein
A healthy substitute for meat, which has more fat and cholesterol
Trainer to explain:
Discuss these benefits

27. Prepare dry goods Type of legumes Adzuki beans Black beans
Black eyed peas
Chickpeas
Broad beans
Lentils
Lima beans
Red kidney beans
Soybeans
Trainer to explain:
Identify the items each of these legumes are used in.

28. Prepare dry goods Cereals Maize Rice Wheat Barley Oats Rye Buckwheat
Quinoa
Trainer to explain:
Identify the items each of these cereals are used in:
Maize – corn
Rice – various types
Wheat - cookies, pretzels, donuts, cereals, waffles, crackers, pizza, bread, dough, pastries, soups (as tickening agent), powdered gravy, bread crumbs for deep fried items
Barley – beer, stocks, soups, stews, fructan
Oats - oatmeal
Rye - breads
Buckwheat- pancakes
Quinoa - salads

29. Prepare dry goods Apply correct food handling techniques:
Wash hands before handling food
Clean protective clothing
Clean equipment.
Trainer to explain:
Hands must be washed in clean running water;
Soap must be applied to hand and all crevices in hand and fingers must be cleaned
After washing with soap the hands must be rinsed in clean water
The hands must then be dried thoroughly before handling any food.
Water can be cold; preferable for it to he hot up to 45C to help remove the grease removal.

30. Prepare and store foods
Element 4: Prepare fruit and vegetables
Clean fruit and vegetable items correctly
Prepare fruit and vegetable items using standard techniques
Use fruit and vegetable efficiently to minimise wastage
Maintain food items at correct temperature during preparation
Apply correct food handling techniques
Trainer to explain:
Explain relevance of performance criteria to Element 4

31. Prepare fruit and vegetables
Clean fruit and vegetable items correctly:
Remove visible dirt
Wash if necessary
Leafy vegetable need excess water removed
Clean before removing natural skin or peel
Trainer to explain:
Cooks need to make sure that food is clean before they begin to work with that food
If dirt is not removed then it will not only contaminate that food, but will contaminate the whole dish.
When washed and dried the food can be processed
Less risk of contaminating food with visible matter (dirt)

32. Prepare fruit and vegetables
Prepare fruit and vegetable items using standard techniques:
Peel
Slice
Dice
Julienne
Brunoise
Rough chop
Trainer to explain:
Cooks will need to process all ingredients to meet requirements of the dish
Are they being chopped to make a stock
Are the vegetables and fruit going to be served to customers; sizes need to be consistent

33. Prepare fruit and vegetables
Use fruit and vegetable efficiently to minimise wastage:
Off cuts
Odd sizes:
Casseroles
Fruit salads
Juices
Trainer to explain:
Any off cuts need to be utilised in other dishes or processes

34. Prepare fruit and vegetables
Maintain food items at correct temperature during preparation:
High risk foods
Minimal time in danger zone
Between 5°C and 60°C
20 minutes maximum
Return to controlled storage
Trainer to explain:
High risk foods need to be in controlled storage
The processing time needs to be kept to minimum at temperature that may cause bacteria to grow
When processing 100 chicken breasts; do not take all out of storage; take 20 and process them, then take another 20
Minimise time outside; it is not the first 10 but the last 10 that will cause you problems.

35. Prepare and store foods
Element 5: Prepare meat, poultry and seafood
Clean meat, poultry and seafood items correctly
Prepare meat, poultry and game items using standard techniques
Use meat, poultry and seafood efficiently to minimise wastage
Maintain food items at correct temperature during preparation
Apply correct food handling techniques
Trainer to explain:
Explain the relevance of performance criteria to element 5

36. Prepare meat, poultry and seafood
Clean meat, poultry and seafood items correctly:
Cut to portion size
Clean unwanted fat
Remove unwanted shell
No sinew or cartilage
Trainer to explain:
meat poultry and seafood will need to be cut to correct portion size as stated in standard recipe
Remove all outside fat that is not wanted
Sinew
Shell from seafood
Feathers and bone cartilage that may cause adverse reaction in customers when they consume food

37. Prepare meat, poultry and seafood
Prepare meat, poultry and game items using standard techniques:
Portion size
Required cut, classic and cultural
Cooking method
Trainer to explain:
Cooks need to be versatile to adapt to change but all must work to the same recipe
Recipe will determine style, cultural or classical
Recipe determines portion size; and how it will be cooked
Boil, braise, fry, grill etc

38. Prepare meat, poultry and seafood
Use meat, poultry and seafood efficiently to minimise wastage:
Purchasing size
Portion size
Off cuts
Mince
Dice
Trainer to explain:
Minimising wastage by utilising all parts of the produce purchased gives a better return to enterprise
Purchase in sizes that can be better used by the kitchen
If you are only going to use the chicken legs on the menu then why buy the whole chicken
If you do purchase the whole chicken then dishes need to be developed that will require the chicken breast
Then there are the wings - Staff meals? Bar snack item?
Bones---Chicken stock

39. Prepare meat, poultry and seafood
Maintain food items at correct temperature during preparation:
High risk foods
Minimal time in danger zone
Between 5°C and 60°C
20 minutes maximum
Return to controlled storage
Trainer to explain:
High risk foods need to be in controlled storage
The processing time needs to be kept to minimum at temperature that may cause bacteria to grow
When processing 100 chicken breasts; do not take all out of storage; take 20 and process them, then take another 20
Minimise time outside; it is not the first 10 but the last 10 that will cause you problems.

40. Prepare meat, poultry and seafood
Apply correct food handling techniques:
Clean benches after changing foods
Wash hands before and after handling foods
Clean protective clothing everyday
Clean self everyday; shower
Do not handle ready to eat foods with bare hands
Trainer to explain:
Food handlers need to follow accepted food handling principles that are determined in the enterprise Food Safety Plan
Clean body everyday
Clean clothing
Clean utensils after using everyday
Clean workbench after every food change
Handling now ready to eat food with bare hands

41. Prepare and store foods
Element 6: Assemble and use equipment
Select appropriate equipment
Use equipment correctly and safely to enterprise and manufacturer’s instructions
Dismantle and clean equipment after use
Report equipment faults to appropriate personal
Trainer to explain:
Explain relevance of performance criteria to element 6

42. Assemble and use equipment
Select appropriate equipment:
What does a deep fryer look like?
What is a mandolin?
How do you make nuts into a fine powder?
Blanch
Blend
What machine is needed for each task?
Trainer to explain:
There are many pieces of equipment that are available to be used in the kitchen.
Knowing what the equipment looks like.
Knowing what the machine does.
Knowing how the machine operates
Knowing any safety precautions that may need to be implemented before the operation of the machine can begin.
Students need to familiarise themselves regarding all safety precautions before using the machinery

43. Assemble and use equipment
Use equipment correctly and safely to enterprise and manufacturers instructions:
Correct operating is achieved if correct instruction are followed
Ensure equipment is assembled correctly
All pieces are attached
Safety precautions
Trainer to explain:
Before the equipment is to be used; make sure that the operating methods are known
If not know;; ask manager

44. Assemble and use equipment
Dismantle and clean equipment after use:
Dismantle in orderly manner
Wash each part separately
Sanitise and dry
Re-assemble in correct order
Any parts still not used
Does it work?
Trainer to explain:
Machines that get used in the kitchens are notorious for missing parts
When a machine has been used to process foodstuffs it needs to be
:dismantled
:each part cleaned individually cleaned and dried
: reassemble machine ready for use at a later date
Rule No 1::: The person who uses machine is responsible for disassembly; washing and drying all parts;; re-assembly and storage for later use
Minimising loss small parts.

45. Assemble and use equipment
Report equipment faults to appropriate personnel:
Does the equipment work the same as last time you used it?
Can you see a fault
Can you hear a faulty noise
Report to supervisor
Record defect
Trainer to explain:
Any machine that has a defect needs to be reported to supervisor to be repaired
Split electrical cord
Loose screws
Noise in motor
Broken plastic guard
Safety switch is broken

46. Prepare and store foods
Element 7: Store prepared foods
Store foods under appropriate conditions and locations to ensure freshness and quality
Select appropriate containers
Label appropriately
Ensure freshness and quality through first in, first out
Trainer to explain:
Explain the relevance of performance criteria to element 7

47. Store prepared food
Store food under appropriate conditions and locations to ensure freshness and quality
Categorise the food:
High risk:
Store in protected environment: chilled below 4°C
Wrap to protect from outside contamination
Dry good
Perishable
Trainer to explain:
Catergorise the food into levels of risk.
High risk foods will have high levels of protein and high levels of moisture
These need to be kept at a specific temperature of less than 5°C for no more than 3 days
Dry goods are foods that are dry or in sealed cans.
Perishable goods are all fresh foods
They will either need to be chilled or frozen

48. Store prepared food
Store food under appropriate conditions and locations to ensure freshness and quality
Categorise the food:
Perishable
Vegetable life longevity benefit from chilled storage
Some fruits life longevity benefit from chilled storage
Trainer to explain:
Some vegetables and fruits have the ability to last better without refrigeration
Refrigeration can cause adverse reactions within the product
Bananas in refrigeration makes the skin go black

49. Store prepared food Select appropriate containers: Washable Strong
Able to be sealed closed
Trainer to explain:
Prepared food needs to be stored in proper food grade containers
These containers need to come up to standard
Must be washable
Must be in good condition
No scratches
No cracks
Must able to be sealed
Must be able to have a label attached
Must be able to be handled easily

50. Store prepared food Label appropriately: Name of product
Date of manufacture
Use by date
Ingredients list
Name of maker
Trainer to explain:
Information on the label must be accurate
Must be legible

51. Store prepared food
Ensure freshness and quality through first in, first out:
Stock rotation
Set par stock levels
Moves old stock
Minimal stocking levels
Trainer to explain:
Stocking at par levels helps reduce unused money sitting in storeroom
Rotation through purchasing cycle