Reference no: EM133784924

Work effectively as a cook

Chapter 1: Organise and Prepare for Food Service or Production
Activity 1: Knowing Measurements

Use the selection below to complete the passage about standard recipe cards.

To know what to calculate, you have to look at your RECIPE. This contains the METHOD and INGREDIENTS needed. This also has a big yield for one dish. You need to know how to convert different measurements for easier computations. Take a look at the table below for the standard cooking units of measurements:

Activity 2: What Do You Do?

Match each listed job role with its description.

DESCRIPTION SELECTION

In charge of the whole kitchen Chef de Partie 5

Second in command of the kitchen; supervises the kitchen when the chef is absent Kitchen Porter 7

Assists the executive chefs in their tasks in the kitchen. Cook 4

Does basic food preparation in the kitchen. Besides cleaning duties, these include washing vegetables and peeling potatoes. Executive chef 1

Prepares food for other people. They do not need formal training. They are tasked to help around the kitchen based on what the kitchen needs. Sous Chef 2

In charge of a section or a station. Demi Chef 6

Does basic food preparation in the kitchen. These may include duties such as washing vegetables and peeling potatoes. Kitchenhand 3

Activity 3: Completing a Mise en Place List

Creamy Potato Au Gratin
You are tasked to prepare Creamy Potato Au Gratin for the lunch service in The Continent Hotel. Look at the recipe card below and fill up the mise en place list template afterwards.

Standard Recipe Card for Creamy Potato Au Gratin
Recipe no. 1 Portion Size 1 portion
Timeframe 1 hour and 20 minutes Yield 5 portions
Equipment/Utensils Oven, baking dish, bowl
Ingredients Quantity Unit
Cream 300 ml
Wholegrain mustard 2 tsp
Fresh thyme leaves 2 tsp
Garlic paste 2 tsp
Salt 1 tsp
Pepper 1 tsp
Potatoes (Peeled, cut into 2mm thick slices) 1.2 Kg
Cheese 50 grams

Chapter 2: Cook and Present Menu Items for Food Service or Production

Activity 1: Kitchen Tools and Equipment
There are many tools and equipment used in the kitchen. Use the hints below to find out which ones are in the boxes.

Activity 2: What Cooking Method is That?
Find the hidden words in the word puzzle with the help of the clues provided below.
Food (particularly large pieces of meat) is cooked in an oven ROAST
Food is fully immersed in extremely hot fat or oil DEEP-FRYER
Cooks the food with the help of steam. STEAMING
Usually done by simmering and then the food is served without draining the liquid STEWING
Partly cooking a product for later use by immersing it in a hot liquid BLANCHING
Food gets cooked by radiated heat directed from above or below. BAKING
Cooking in a small amount of fat in a pan SHALLOW-FRYING
Process of cooking food in rapid moving liquid. BOILING

Activity 3: Emergency! Emergency!

Select one of the emergency procedures below. In your own words, describe what you have selected:
Effective emergency response
Evacuation systems
First aid

Chapter 3: Complete End of Shift Requirements
Activity 1: How to End a Shift

Use the selection below to complete the passage on the end of shift procedures.

FILL IN THE BLANKS
There are many things that you have to do at the end of your shift. Your workplace has CLEANING PROCEDURES are in place. You will be putting away the kitchen tools and equipment you've used throughout the day. You must ensure your workstation is clean and ready to use for the next service period. Another end-of-shift task would be RESTOCKING. This is when you replenish your store with fresh stocks or supplies. When doing this task, there are a couple of things to remember. You have to do an INVENTORY CHECK to see how many food items you have in stock. You also have to rotate stocks to preserve the freshness of food products. You use a method called First In, First Out (FIFO, placing new stock at the back and bringing the older ones to the front of a storage area.

Another thing to do at the end of the shift is STORE FOOD in their appropriate storage areas. There are different storage rooms for food items. Lastly, you take part in a post shift debrief or handover. This is where you discuss what happened throughout your shift. You also talk about issues, conflicts, problems, and ways to solve them.

Activity 2: Storing Food Items
Let's review what you've learnt about end of shift requirements. Read each statement below.
Tick ‘True' if the statement is correct, and ‘False' if not.

Cool rooms are used for storing fruits and vegetables
There is no need for a separate area for chemicals.
The ideal temperature range for the dry storeroom is 10°C to 5°C
To keep frozen, maintain temperatures at 19°C or higher
After opening canned food, you can then transfer it to a cool room or a refrigerated area or unit
Non-food items such as toilet paper and table napkins can be in the same storage space of food items.

Activity 3: Proper Storage

Recall the different conditions for storing food. Each food type is stored in different storage spaces. Each of those, have varying temperatures.
Under your trainer's observation, store at least one item from each of the following food types:
Vegetables
Ready-to-eat food
Meat to be defrosted for the next shift
Meat to be frozen
Remember to check the storage temperatures and to apply food safety and hygiene practices.

Chapter 4: Deal With Conflict in the Kitchen

Activity 1: Causes of Conflict

List down the common causes of conflict

LACK OF COMMUNICATION
MISUNDERSTANDING
PEOPLE DONOT DO THER JOB
PEOPLE NOT PACKING THINGS PROPERLY
E. PEOPLE NOT CLEANING PROPERLY.

Activity 2: Different Types of Conflict

In your own words, differentiate the following:
Conflict
Problem
Issue

CONFLICT IS A DISSAGREMENT BETWEEN TWO PEOPLE.
PROBLEM-PROBLME IS SOMETHING IS RISES
ISSUE--- BASICALLY SOMETHING THAT RISED WITHIN WORKPLACE AND PREVENT FROM SOMETHING HAPPEN.

Activity 3: Conflict Resolution
You work in The Continent Hotel as a cook. You have been assigned to the food preparation workgroup. Three out of five, including you, arrive early. Since the dinner rush is near, you and your team start to prepare the ingredients. It is almost dinner service, and your other members have not shown up yet. The head chef cannot seem to contact them either.

The dinner rush starts, the demand for food is a lot, and it is difficult to prepare all the ingredients. There are a lot of orders that require food preparation. Because of the shortage of manpower, it takes a longer time to prepare and cook the food. Due to this, food service is slow, and the kitchen has received many complaints. Your head chef is starting to get frustrated at the slow pace of food preparation.
The two workgroup members arrive in the middle of the busy dinner service. Your head chef tells them to get dressed and ready for food preparation. The service continues as normal until two of your workgroup members start arguing. One is rushing the other in preparing the ingredients to be able to do theirs. You hear the other complain not to pressure them as the ingredients will be ready soon.
After the dinner service, you and your team clean the kitchen. Your head chef talks to your two workgroup members. Before the start of the post-shift debrief, you notice the two that argued earlier are talking. They make up and join you all for the post-shift debrief. After the post-shift debrief and go home. The following dinner service, everyone arrived early.

Identify the two causes of conflicts in the case study.

Identify the two products of conflict in the case study above.

How were the conflicts resolved?