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THHBKA01B: Organise and Prepare Food

This unit deals with the skills and knowledge required to organise and prepare foodstuffs for the kitchen. It focuses on general food preparation techniques. The French term mise-en-place is also used to describe the skills in this unit.

The focus is on basic preparation prior to serving food (whilst it might involve cooking components of a dish, it does not include the actual presentation) and the tasks required to make a section of the kitchen ready for service

ORGANISING AND PREPARING FOOD INCLUDES:
	demonstrating the ability to efficiently organise and prepare a general range of foods. The focus of this general range will vary according to the sector in which the kitchen operates applying principles of hygiene and safety.

Prepare equipment for use

Ensure that equipment is clean before use, is the correct type and size and is safely assembled and ready for use.

Assemble and prepare ingredients for menu items

Ingredients are identified correctly, according to standard recipes.
Ingredients are the correct quantity, type and are assembled and prepared in required form and time frame.

Prepare dairy, dry goods, fruits and vegetables

Food is prepared according to weight, amount and/or number of portions, including:

Vegetables and fruit are cleaned, peeled and/or prepared as required for menu items. The Sydney Markets - F&V for Me . website contains information about the many different fruits and vegetables available in the marketplace including a description, their availability, uses and storage.
Dairy products are correctly handled and prepared as required for menu items.
Dry goods are measured, sifted where appropriate and used as required for menu items. The Cook’s Thesaurus is also a source of information about dry goods commodities and their uses and storage.
General food preparation as required for menu items.
Some examples include sandwiches, garnishes, coatings and batters.

Prepare meat, seafood and poultry.

Food is prepared and portioned according to size and/or weight in the following ways:
Meat is trimmed, minced or sliced and prepared correctly.
Fish and seafood is cleaned and prepared and/or filleted correctly.
Poultry is trimmed and prepared correctly.

Activities

Standard Recipe Cards
Prepare equipment for use
Case studies & review questions
Knives – the chef’s knife, handling, care and storage, functions and uses
Vegetable preparation and cuts Flash version HTML version
Recipe File
Web quest