SITHFAB016 PowerPoint Slides V1.0 - SITHFAB016 Provide advice on food Research information on food 1.1 Identify sources of information on food

SITHFAB016 PowerPoint Slides V1.0 - SITHFAB016 Provide...

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SITHFAB016 Provide advice on food
Research information on food 1.1 Identify sources of information on food
Sources of information Ø Chefs, cooks and other food service personnel Ø Food and beverage reference books Ø Food and cooking demonstrations Ø General and trade media, including print and electronic Ø The internet Ø Product suppliers Ø Recipes and menus Ø Trade shows and exhibitions.
Activity 1A
Research information on food 1.2 Identify sources of information on food
Developing your current knowledge of food Current knowledge includes: Ø Current food and beverage festivals Ø Current market trends Ø Organisation: o menus and specials o promotional activities o trends Ø Seasonal produce Ø Typical foods and wines of the local area.
Activity 1B
Developing your current knowledge of food 1.3 Evaluate the characteristics of organisational menu items using sensory evaluation techniques
Sensory evaluation techniques Sensory evaluation techniques may include: Ø Smell or nose appraisal Ø Taste tests Ø Visual inspection of presentation.
Smell or nose appraisal Ø You should be able to recognise whether food is suitable to eat/not rotten by smelling it Ø Also, you should be able to pick out individual ingredients from certain foods and wines by smelling them.
Taste tests Ø You should be able to recognise how food tastes and dissect the ingredients that have gone into making the dish Ø Place a small amount of the food in your mouth and let it sit on your tongue, moving it around your palate Ø For wine, you should sip it and roll it around your mouth or slurp it in with accompanying air.
Visual inspection of presentation Ø Presentation is critical – people will develop preconceptions about taste based on how food looks Ø You should be able to inspect all dishes on the menu and be able to tell if the presentation is accurate and if any items are missing from the plate Ø For wine, you should be able to assess for clarity by holding it up in a glass against the light.
Activity 1C
Advise customers on menu items 2.1 Provide accurate information on different menu options
Menu options Ø Ingredients Ø Menu items that cannot be adjusted Ø Methods of cooking Ø Variations that can be achieved to suit the customer.
Major food types Ø Appetisers Ø Cheeses Ø Dishes from several major cuisines Ø Fruits and vegetables Ø Meat, fish and seafood Ø Salads Ø Sauces and accompaniments Ø Soups Ø Special diets for health or cultural reasons.
Characteristics of major food types Ø Ingredients Ø Flavour Ø Consistency Ø Major suppliers Ø Methods of preparation, cooking and production Ø Suitability for different customers Ø Typical or suitable accompaniments and garnishes.
Activity 2A
Advise customers on menu items 2.2 Discuss methods of cooking and different culinary styles in clear and simple language
Methods of cooking Ø Grilling Ø Baking Ø Steaming Ø Boiling Ø Simmering Ø Poaching Ø Frying Ø Barbecuing.

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