Food production level_i

PAKJSTANINSTITUTE OFTOURISM & HOTEL MANAGEMENT

CURRI.CULUM..

FOOD PRODUCTION

LEVEL-I

Prepared By:Naheed Abbas

Sr. Instructor •F&B. Department

PITHM, Karachi

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Pakistan Institute of Tourism & Hotel ManagementUNIT NUMBER 1:

INTRODUCTION TO THE CATERING AND HOSPITALITY INDUSTRY

S.No.1

2

3

4

ObjectiveIdentify relevant qualification,training and experience foremployment within the catering andhospitality industry.Brief knowledge and awareness ofthe hospitality industry.

To develop the concept of kitchenorganizationRecommended 30 hours

Out Comes

Report on the different job opportunitiesavailable and the training and qualificationrequired within the hospitality and cateringsectors.

Candidates will be able to identify staffingstructures for the different types ofcatering establishment, job roles, types ofqualification, training & experience andemployment rights and responsibilities.Structure of kitchen organization, theirresDonsibilitv and duties.

RANGE:

Staff Structures.Operational staff, supervisory staff, management.

Job Roles:Operational staff (chef de cuisine, commis chef, cook, wine waiter, waiter supervisory).Staff (ched de partie, head waiter, bar manager)Management (head cook, head chef, restaurant manager. catering manager).

Establishments:Commercial (hotels, lodges and guest houses, restaurants, cafes and fast food outlets,contract catering), Service (hospitals and residential homes, college refectory, schoolmeals and prison services), armed services, contract catering (industrial catering,college refectory, armed services, school meals and prison services).

Traii1in~ and experience:On the job,college based, training pro\(ider, e-Iearning, work p1ace':lent.

Sectors:Commercial, service

Emplovment ri~hts and responsibilities:Employer (pay minimum wage, contract working hours, provide paid holidays. provide ahealthy and safe working environment).

Employee (to work as per job description, to work in compliance with all policiesincluding food safety and health and safety of the establishment).

S.No. Objective OutComes1

The aim of this unit is to enable theThe candidates will be able to:candidate

todevelopbasiciknowledge and understanding of 1. Demonstrate awareness of health and Ithe principles of health and safety in safety practices in the catering & hospi- Ithe

workplaceandtheirtality workplace. ,implementation. 2.

Identifyhazardsandaccidentatworkplace. 3.

Follow health & safety procedures.2

Recommended 10 hours

RANGE:

Health:

A state of physical and mental wellbeing, with the absence of illness or disease.

Safety:

The absence of risks

Factors:

Occupational (chemicals, equipment, processes (smoking eg open fire grills. steaming).food eg flour, yeast) ..Environmental (high noise levels, poor lighting, temperature, facilities)Human (carelessness, inexperience, lack of training, physical/mental state (eg stressed.over-worked, personal circumstances).

Benefits:

Reduces accidents and illness, preserves and promotes good reputation, prevents legalaction, controls cost (eg. reduced absentees/sickness).

Cost:

Accidents, stress, illness, deaths, bad publicity, reduced 'performance, prosecution,fines, prohibition and closure, legal costs, compensation claims.

Responsibilities:

Employers (provide and maintain a workplace which is safe and healthy, provide andmaintain equipment which is safe, deal with chemical substances safely. provide ahealth and safety policy statement).

Employees (take care of their own health and safety at work, take care of the health andsafety of others, cooperate with their employer).

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Pakistan Institute of Tourism & Hotel ManagementFOOD SAFETY IN CATERING

S.No. Objective Out Comes1

To make the students aware &1.The candidate will be able to behaveimportance

offoodsafetyinas a responsible individual within foodcatering and hospit?lity ..indu~try .

safety procedures.with comprehensive knowledge and skill.

2.Keep himself clean & hygienic.

3. Keep the working area clean & hygienic4.

Store food safely., 5.Prepare, cook and ~erve food safely.6.

Define food poisoning.7.

Define food hygiene.8.

Know about HACCP practices.2


RANGE-1

HACCP practices and procedures:Hazard analysis at all stages of food production, identification of control points and critical controlpoints, control limits, corrective action, audit and validation/verification documentation. Exampleof safe systems are: Codex HACCP, Assured Safe Catering, Safer Food Better Business(England Wales), Safe Catering your Guide to HACCP (Northern Ireland), Cook Safe food safetyassurance system (Scotland).

Records:

Training records, pest control records, temperature records - hot and cold refrigerator/ freezertemperature.

Key elements:Guidance on the following: personal hygiene, accident and sickness procedures, pest controlcleaning and disinfection, visitors' policy.

ReportinQ procedures:Accident, sickness, problems with pests, complaints and equipment failure

Key requirements of food safety legislation:Personal hygiene practices, compliance with training policies, compliance with organizationalpolicies and procedures, compliance with food safety legislation (including due diligence defenceand penalties) ...

RANGE-2

DesiQn features:No external pockets, press studs and Velcro rather than buttons, cover all outdoor clothing,durable, easy to clean, preferably light coloured.

Bad habits and hVQiene practices:Eating sweets, chewing, spitting, nail biting, scratching, smoking, infrequent cleaning.

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Pakistan Institute of Tourism & Hotel ManagementResources/facilities and procedures:

Use,of hot and cold running water, liquid anti bacterial soap, disposable paper towels. separatesink for hand washing.

Times:

Touching face, coughing,Usneezing, nose blowing, touching raw food or waste products. handlingcleaning materials, after going to the toilet, after breaks, after smoking.

Advantages and disadvantages:Barrier for cuts, reduction of bacterial contamination, public perception, skin infection, cost, falsesense of security, I.e. gloves not changed frequently enough.

Reportable illnesses and infections: ,Diarrhoea, vomiting, colds, sore throats, congested eyes, skin infections, stomach upset,suspected food poisoning.

Carriers:

Healthy: A person who carries the bacteria without showing any symptomsConvalescent Recovering from food poisoning and continues to be a carrier.

Fit for work:Fitness for work certificate/medical clearance.

Feature:

Non food coloured plaster (blue), waterproof, metal strip.

Bacteria:

Staphylococcus Aureus

RANGE-3

Type:Detergent, sanitizers, disinfectant, sterilizers, bactericides

Energy:Kinetic, chemical, thermal

Six stages of cleaning:Pre-clean, main clean, rinse, disinfect, rinse, dryDouble sink washing up method: pre-clean. main clean using detergent, second sink to disinfectusing chemicals or water at or above 82°C

Key features:Who, what, where, why, when, how and safety measures.

Safety requirements:

COSHH, storage away from foods, storage in original containers, labeling, decanting, PPE,dilution, manufacturers instructions.

Features:

Smooth, impervious, inert, easily cleaned, non toxic, no crevasses, resistant to corrosion

Waste:

Unsound/unfit food, non-food refuse.

Importance:To prevent odours and pest attraction

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'.'

Pakistan Institute of Tourism & Hotel ManagementPests:Rodents, cockroaches, insects, stored product insects, domestic pets, and birds.

Si~ns:Droppings, smell, smear marks, pupae c_a~_es,larvae, damaged/gnawed packaging and foodspillages.

Control procedures:Environmental, design, proofing, physical, chemical

Methods:Kick plates, bristle strips, self closing door, flyscreens, building maintenance.

RANGE-4

Checks:Damage, dates, quality, quantities, pest infestation, temperature.

Stock rotation systems:FIFO (first in first out) day dots, date systems.

Food:Ambient: cool, dry and well ventilated store room.Chilled: stored below SOC,storing cooked and raw foods separatelyFrozen: 18°C to 25°C, cooked and raw foods separately

Reasons why certain foods require refrigeration:Prevent spoilage bacteria from spoiling the foodPrevent pathogenic bacteria growing on high risk foods

Method:Off floor, pest proof containers.

Cate~ories:Chemical, physical, microQiological

Prevent cross contamination:Colour coded systems, segregation of areas people, equipment, storage, linear work flow

Types:Direct, indirect, drip

Temperatures:Frozen: -1SoC to -25°C,Chilled: below BOC

Rules:Disinfect probe before use, calibration of equipment

Best practice:Thawing cabinets, room temperatures, freezers, cold rooms

Documents:Delivery monitoring from, fridge/freezer monitoring form, cooking/cooling record sheets

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Pakistan Institute of Tourism & Hotel ManagementRANGE-5

Micro-organisms:Pathogens (Salmonella, clostridium prefingens, Bacillus cereus, clostridium botulinum,Staphylococcus aureus, e-coli)_Food borne diseases (Bacillary dysentery, typhoid/paratyphoid, listeria, campylobacter enteritis)Spoilage organisms; harmless organisms; moulds; viruses; yeasts; toxins

Non-bacteria food poisoning:

Metals, poisonous plants, shellfish, fish chemicalsSpores:Protective casing around bacteria to protect it form adverse conditions

Conditions:Warmth, food, moisture, time

Examples of high risk food:High risk food is usually high in protein and eaten or consumed without further cooking orprocessing. For example cooked meats, dairy products, cooked rice, stocks, sauces, fish,shellfish

TechniQues:Cleaning procedures, good personal hygiene, pest control, storage procedures, segregation andseparation of areas, people, equipment, work space, storage

Symptoms:Nausea, diarrhea, vomiting, abdominal pain

People most at risk:Young, old, sick, pregnant women

Food allergens and intolerances:Nuts, wheat, dairy, gluten

Physical contaminants:People, equipment, pests, premises, I?r:~duct

Danger zone:Between 5°C to 63°C,

Heat treatment process:Cooking, pasteurisation, sterilization, ultra heat treatment, canning

Cooking and reheating:

Should reach a core temperature of above 7SoC for two minutes reheat once only N.B. InScotland core temperature above a2°e for two minutes reheat once only

Chilling food:

Below aOe within ninety minutes

Holding food, hot and cold for service:

Below sOe (cold) above 63°C (hot)

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Pakistan Institute of Tourism & Hotel ManagementINTRODUCTION TO PERSONAL WORK PLACE SKILLS

S.No. Objective OutComes1

To aim of this unit is to enable theThe candidates will be able to:

candidate to developknowledge

and understanding of the personal1. Demonstrate personal skills.

skillsrequiredtoworkinthe

hospitality & catering industry.2. Maintain personal hygiene and work

place hygiene.To develop theconcept of the

importance

ofpersonalappea-3. Develop time management skillsirance,managementskillsteam

work and customer care4. Work effectively in a team

5. Deal effectively with customer

:.------.-. --2 Recommended 10 hours_____ • ____ .• _____ 1

RANGE -1:Uniform:

Full length sleeve white jacket, chefs trousers, neck tie, hat, (if hair below the collar or loose ahair net), safety shoes, apron, kitchen clothes (rubbers)

Work:Food preparation and cooking, front of house

Reasons:Protection of self, others, food and hygiene, compliance with legislation, professional image

Correct care and maintenance:Laundered, irofled, clean shoes, clothing repaired as necessary

Importance· of personal hygiene and professional appearance:Care of: hair, teeth, nails, feet, jewellery, appropriate use of cosmetics

Poor hygiene and practices:Smoking, chewing, irregular or incorrect hand washing, eating and drinking within foodpreparation and cooking area, wearing uniform outside the premises

RANGE - 2:

Importance:Punctuality and attendance: dependability, flexibility, contractual expectation of employers(employability), expectation of colleagues, courtesy.

Working within set time frames: meet deadlines, meet targets

Effect:Work plans, individuals, whole team, interpersonal relationships

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Pakistan Institute of Tourism & Hotel ManagementProcedures:Notify the work place (appropriate person) using organization procedures

Reasons:To meet deadlines and targets of the individual and team, to meet customer and organizationalexpectations

RANGE - 3:Communication Skills:Speaking (clarity, pronunciation; projection qf voice, clarifying, acknowledging, confirmingunderstanding, responding appropriately), listening (active listening), writing and reading (taking afood order, reading instructions, reading customer orders), body language (posture, eye contact)

Importance:Communicating within a between teams: efficient work flow, meeting customer expectations.meeting standards, developing positive working relationships, developing a team spirit

Asking for advice and assistance: developing skills, preventing loss, preventing damage. confirmunderstanding and perform the task appropriately

What makes a good team:Individual contributions, collective contribution, good communication, support for each other. goodleadership, achieving targets.

RANGE - 4:

Importance of effective communication: .To meet customer expectations, to encourage repeat visits and sales, to deal with customerrequests (orders), to demonstrate the customer focus of the organization.

Correct methods: ..Acknowledging the customer, keeping the customer informed, following up the request, providingthe service or outcome.

Possible barriers to communication:Verbal barriers (language, culture, dialect, lack of clarity, volume, pace, hearing impairment notlistening, misinterpretation), written barriers (spelling, legibility, presentati9n, accuracy. spellingformatting), non-verbal barriers (personal appearance, experience), body language(inappropriate), other (intoxication personal problems, stress)

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Pakistan Institute of T9urism & Hotel ManagementUNIT NUMBER 3:

INTRODUCTION TO KITCHEN COMMODITIES

S.No.1

ObjectiveIt aims to introduce the candidateswith the various spices, herbs andother products used in preparingfood.

Out ComesThe candidate will be able to:

1. Understand & recognize the spicesheros and other food products used in .preparing food.

Storage uses and buying qualities

of various food products used in the \2. To know the suitable combination ofkitchen and bakery. ' various food products, its flavour andtaste.

3. To understand correct storage and!temperatures for various food products.

4. Uses and buying quality of foodroducts.

2 I Recommended 15 hours

RANGE:

1. Introduction of local herbs, spices and their uses.

2. Introduction of herbs and spices used in Continental and Chinese Cookery.

3. Identification of fruits and vegetables used in both local & other cuisines. Theirbuying & storage qualities.

4. Introduction to meat, fish an~l poultry. Their buying & storage qualities.

5. Introduction to other basic commodities used in the preparation of various dishes

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Pakistan Institute of Tourism & Hotel ManagementINTRODUCTION TO KITCHEN EQUIPMENT

S.No.

1

2

ObjectiveThe aim of this unit is to enable the

candidate to develop kno~ledgeand skills of a range of equipment &utensils used in a kitchen.

They will be able to select correctand safe use of the equipment inorder to apply thi~ skill toprofessional working practices.

Handling of knives and other cutting

equipment.Recommended 10 hours

Out ComesThe candidates will be able to:

1. Use large and small items of equipment and utensils.

2. To select appropriate equipment and

utensils for various purposes. Cleanhygienically all used equipment.

3. Correct handling of knives.Selection of knives for various fooditem.

RANGE -1:Selectin~/selection:Size, fitness for purpose, materials

Equipment and utensils:LargeOvens (conventional, fan assisted (convection), combination (steam/dry heat), microwaveHobs (induction, solid top, open range), grills, steamers, fryers .Cold holding: storage equipment, Hot holding equipment: bain marie, hotplate, gas: electric

Small (scales, measuring jugs, liquidizers, blenders, mixers, mortar and pestle, spoons. rollingpin, spatulas, spiders, slices, ladles, whisks, cutlets bat), Saucepans, saute pans. griddle panswok, bowls, trays, cooling racks, tins, moulds, sieves, strainers and colanders

Use equipment and utensils correctly and'safely:Compliance with hygiene and health and safety legislation, manual handling, work place policies,follow safe working practices.

Associated hazards:Using hygiene, health and safety (spillage of liquids, incorrect lifting techniques, scalds. burns)cleaning - hygiene (eg incomplete clearing and drying), health and safety (eg incorrect use ofchemicals and materials causing damage to equipment and risk of injury to the user, spillage ofliquids, scalding).Storing - hygiene (eg air circulation, incorrect storage of chopping boards) health and safety

Carry out routine care and stora~e:Correct wearing of personal protective equipmentSmall items of equipment and utensils: report damaged items and remove from use. greasingpans, follow special care requirements, store hygienically, safely and securely (eg. use correctracking) Large items of equipment: test electrical equipment, report damaged items. followspecial care requirements, monitor temperature of cold storage.

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Pakistan Institute of Tourism & Hotel Management

RANGE - 2:

Knives and cutting equipment:Straightedged knives - small (paring, turning, boning) large (chopping, pallete, carving knife andfork)

Serrated edged knives and saws, food processors, mincer, mandolins, graters, peelers, corers,cutters and can openers, scissors, shears, cleaver, gravity, feed slicer, ancillary tools: steel,Carborundum, wet stone

Importance of correct and safe use:Prevent injury to self and other (carrying, handling), ensure quality of finished product,improved efficiency (time, waste) .

Clean. maintain and store:Appropriate washing/drying techniques, sharpening, safe and secure storage

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Pakistan Institute of Tourism & Hotel ManagementKITCHEN TERMINOLOGY

S.No. Objective Out Comes.__J1

It aims to make the candidatesThe candidates will be able to:II.aware of the terms used in the

kitchen and their correct pronun-1. The understand the terminology used

dation.in the kitchen.

To translate English terms into local

2. Apply correct terms while preparinglanguage.

food.,Introduce French Terminology. 3. Translate English terms into Urdu.

4. Understand French Terminology &translate the same into EnQlish.2

Recommended 5 hours

RANGE:

1. Introduction to kitchen terminology.

2. Translation of English terminology to Urdu Language.

3. Correct use of kitchen terminology while preparing food.

4. Understanding of French terminology and its translation in.to Englrsh Language.

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COLD FOOD PREPARATION

S.No.1

ObjectiveThe aim of this unit is to enable the

candidate to develop the necessaryknowledge- understanding & skillsrequired in preparing and presenting cold food.

Out ComesThe candidates will be able to:

1. Develop the concept of cold food andits importance in the culinary art especiallythe presentation.

To unable the candidates to under-, 2. Prepare a range of salads sandstanding the importance of this wiches, prepare Hors D'oeuvres work insector in the industry. safe & hygienic condition.

To introduce them to the variety of

food products in the cold section ofthe kitchen ranging from simplesalads, sandwiches to complex coldbuffets.

3. Understand the types of food used incold food preparation.

4. Observe quality points when preparingcold food.

To make them aware of the tools & \5. Correctly use the tools & equipment inequipment required in the preparing the preparation of cold food.and presentation of cold food.


RANGE -1:

Meal occasions:Breakfast, lunch, afternoon tea, special receptions, dinner, snacks

Types of food:Fruit (eg melon, grapefruit, avocado, orange)Vegetables (potato, onion, fungi, cauliflower, carrots, sweet peppers, celery, cabbage)Meat (salami, beef, chicken, pate/terrine (convenience), raised pies (convenience)Fish (smoked - eg salmon, mackerel, trout), tinned (sardined, tuna), pick,led (herrings), freshlfrozen (prawns, salmon (pre-cooked), crab (pre-prepared)Salad items (lettuce, cucumber, tomato, cress, radish, peppers)Dairy (cheese, eggs)Bread (wholemeal, white, whole grain, speciality)

Quality points:Freshness, appearance, smell, temperature, cut to specification (if applicable), correctproportions/amounts of food items, prepared/mixed in line with dish specifications, even size.trimmed, minimal waste

Salads:Russian, coleslaw, mixed, rice pasta, potato,caesar

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TYl?es of sandwiches:Open, closed, afternoQn tea, speciality

Hors D'oeuvres:

A dishserved an appetizer before a main meal

RANGE - 2:

Styles of serviceSilver service, plate service, buffet service (finger, fork), take away

Equipment:Chilled display cabinet, silver salvers, shaped plates, bowls. packaging

Techniques:Saucing, dressing, garnishing, portioning, labeling

Quality points:

Colours, flavour, texture, temperature, taste, appearance, portion control, cleanliness of servingequipment, saucing (if applicable), presentation and garnish if required.

Amount of time04 hours

Hors D'oeuvres: ;lSuch as melon cocktail, potted shrimps, pate/terrine, vegetable a la grecque, egg mayonnaise

Salads:

Russian, coleslaw, mixed, rice, pasta, potato, caesar

Types of sandwiches:Open, closed, afternoon tea, speciality

Hors D'oeuvres:A dish served as an appetizer before a main meal

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PREPARATION OF DIFFERENT TYPE OF STOCK & SAUCES

The candidate will be able to

identify basic liquid and sauces 14.preparation used in the kitchen. 5.IIi'I

Explain the term stock and sauces.Prepare fish, beef and chicken stockscorrectly.

3. Prepare mother sauces and theirderivatives.Prepare various thickening agents.Learn to identify commodities used,cooking time and quality finishedproduct.

Out ComesThe candidates will be able to.

The identify methods of productionquality features of both rawingredients & finished product.cooking times. care and usage.

ObjectiveThis unit aims to enable thecandidate to develop knowledge &

skills in the preparation of stock & \1.sauces which are the basis of 2.Continental, Chinese etc Cookery.

S.No.1

Recommended hours 30

RANGE:

1. Definition of stock and sauces

2. Care in the preparation of stock

3. Thickening agents

4. Types of stocks and their uses (white, brown & fish stock)

5. Mother sauces and their derivatives

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PREPARE AND COOK FOOD BY BOILING POACHING STEAMING,

S.No.1 -

ObjectiveThis -ufiiCaims~-to maKetne-C-ccmdidates aware of various cookingmethods used in the preparation offood items.

OutComesihe-candidates -wi Irbe-able-to ~--

1. Understand the variousmethods.

cooking

To introduce the candidates to th"ecorrect selection of equipment &utensils for the various methods ofcooking and dishes.

To make the candidatesunderstand the quality points tolook for during selection of fooditems, preparation, cooking andfinishing of dishes.

Ta introduce the candidates to theimportance of temperature & timecontrol during the process ofvarious cooking methods.


2. Select appropriate equipment forpreparing and cooking food by all theabove mentioned cooking methods.

3. Cook food items according to dishspecification monitoring quality at allstages. I

4. To finish & present the product in time Iwith dish/customer requirements. i

5. Produce variety of dishes cooked with I

the above methods of cooking.-

6. To work in a safe & "hy.\1fenicmanner.

7. Recognize the use of herbs & spicessuitable for various dishes.

8. Understand the kitchen terminoloqy.

BOILING:

RANGE:

Food items:Vegetables,eggs, pasta, pulses and grains

Purpose:Tenderising,make digestible, make palatable,make safe, nutritional value.

liquids:Water,stock (fresh, convenience), milk.

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Pakistan Institute of Tourism & Hotel ManagementAssociated techniques:Soaking, blanching, skimming, refreshing, chilling, reheating, draining, holding for service, soupmaking.

Methods:Start in cold liquid, immerse in boiling liquid.

Suitable equipment:Most suitable size, type, material.

Quality points:Selection (freshness, appearance, smell, temperature)

During preparation (cut to specification (if applicable), even size, trimmed, minimal waste)

During cooking (sufficient liquid, temperature and movement of the liquid, texture of food items,taste, appearance and degree of cooking, colour, flavour, temperature control, taste)Finishing (colour, flavour, temperature, taste appearance, consistency, seasoning, portion control,cleanliness of serving equipment, presentation and garnish if required)

POACHING

RANGE:

Food items:Chicken, eggs, fish, fruit

Purpose:Tenderising, make digestible, make palatable, enhancing flavour, nutritional value

Liquids:Stock (fresh, convenience), water, milk, stock syrups

Methods:Deep poaching, shallow poaching

Suitable equipment:Most suitable size, type, material


....1


During cooking (volume of liquid, texture of food items, taste, appearance and degree of cookingcolour, flavour, temperature control, taste).

Finished dish (colour, flavour, temperature, taste, appearance, consistency, seasoning. portioncontrol, cleanliness of serving equipment, saucing (if applicable), presentation and garnish (ifrequired).

Suitable:Safety, ease of use, efficiency, avoidance of contamination.

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Pakistan Institute of Tourism & Hotel ManagementSTEAMING

RANGE:

Food items:

Chicken, vegetables~ fish, sweet and savoury puddings.

Purpose:Tenderising, make digestible, make palatable, nutritional value.

liquids:Water, stock (fresh, convenience)

Suitable:

Safety, ease of use, efficiency, avoidance of contamination


During preparation {pudding mix produced in line with dish specification, cut to specification (ifapplicable), even size, trimmed, minimal waste).

During cooking, {texture of food items taste, appearance and degree of cooking, colour, flavour,temperature control, taste.

Finished dish {colour, flavour, temperature, taste, appearance, consistency, seasoning, portioncontrol, cleanliness of serving equipment, sauce (if applicable), presentation and garnish (ifrequired),

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STEWING

RANGE:

Food items:Meat (beef, lamb), poultry (chicken, turkey), vegetable, fruit.

Purpose:Tenderising, make digestible, make palatable, develop flavours, nutritional value.

liquids:Stock (fresh, convenience), wine, beer, cider, water sauce

Methods:Sealing, browning, cook in a liquid to be thickened, cook in a sauce.

Associated techniques:Basting, straining, skimming sauces, reduction

Suitable:Safety, ease of use, efficiency, avoidance of contamination

Equipment:Traditional, most suitable size, type, materials


During preparation (cut to specification, even size, trimmed, minimal waste)

During cooking (correct initial cooking processes (sealing, browning), volume of Hguid, texture offood items, taste, appearance and degree of cooking, colour, flavour, temperatu['e control, taste)Finished dish (colour, flavour, temperature, taste appearance, consistency, seasoning, portioncontrol, cleanliness of serving equipment, presentation and garnish (if required).

BRAISING

RANGE:

Food items:Rice, vegetables, meat and chicken

Purpose:To seal meat by browning on all sides and fo·.prevent evaporation so that the food retains it ownjuices and flavour.

Associated Techniques:Roasting, stewing, related methods of cooking.

Associated Products:Sauce, gravy and other accompaniments.

Points requiring consideration:Temperature, time, type of food product, correct selection of herbs and spices.

Methods:Oven, pot cooking

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· Pakistan Institute of Tourism & Hotel ManagementUNIT NUMBER 8:

BAKING

RANGE:Food items:

Flour \;lased produCts (sweet and savoury);milk and egg based products, fruit, vegetables. preprepared products.

Purpose:Tenderising, make digestible, make palatable, texture, develop flavours, nutritional value, makesafe

Associated techniques:Greasing, marking, loading, brushing, cooling, finishing, glazing, rolling, shaping, coating

Points reQl1jrjn~ consideration:Shelf position, temperature, time degree of cooking, humidity

Methods:

Placing food into a dry heated oven, placing food into a humid heated oven

Suitable:


EQuipment:Ovens (pastry, general purpose, convection, steam injected, combination), small equipment andutensils.


During preparation (cut to specification (if applicable), correct proportions/amouo.:(s of food items.prepared/mixed in line with dish specifications, even size, trimmed, minimal waste).

During cooking (temperature control, humidity (if applicable), texture, taste, appearance anddegree of cooking, colour, flavour, taste).

Finishing (colour, flavour, texture, temperature, taste appearance, portion control, cleanliness ofserving equipment, saucing (if applicable), presentation and garnish/decoration (if required).

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ROASTING

RANGE:

Food-items: ~ ~ ~Meat',(beef, lamb), poultry (chicken, turkey) "-.----- -

Purpose:Tenderising, make digestible, palatable, enhance flavours, enhance colour, make safe,presentation.

Associated techniques:Stuffing (if required), trussing, tying, placing in roasting tray, basting, relaxing before carving

Associated products:Gravy, accompaniments

Points requiring consideration:Shelf position, temperature, time, degree of cooking, core temperature, size/weight of item.

Methods:

Oven roasted, spit roasted

Suitable:


Equipment:Ovens (general purpose, convection, combination), spit, temperature probe, small equipment andutensils.



During cooking (temperature control, texture, taste, appearance and degree of cooking, colour.flavour, taste).

Finished dish (colour, flavour, temperature, taste, appearance, consistency, seasoning, carving.portion control, cleanliness of serving equipment, saucing, presentation and garnish (if required).

GRILLING

RANGE:

Food items:

Meat (beef, lamb), poultry (chicken, turkey), vegetables, fish, ready made products.

Purpose:Tenderising, make digestible, palatable and safe, enhance flavour, and colour, nutritional value:presentation.

Associated techniques:Batting out, oiling/greasing, traying up, marinating, basting.

Associated products:Sauce, accompaniments

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Pakistan Institute of Tourism & Hotel ManagementPoints requiring consideration:Shelf position (eg. salamander), temperature, time, degree of cooking required (e9 rare, mediumand well cooked).

Methods:On bars over the heat source (true grill - charcoal, barbecue), on bars or racks under the healsource (salamander), between the heat source.

Suitable:,Safety, ease of use, efficiency, avoidance of contamination

Equipment:Grills (under-fire - eg charcoal, top heat - or salamander, infra - red, between heated bars),small equipment and utensils (tongs, slices, palette knives, skewers).



During cooking (temperature control, texture of food items, taste, appearance and degree ofcooking, colour, flavour, taste).

Finished dish (colour, flavour, temperature, taste, appearance, consistency. seasoning. portioncontrol, cleanliness of serving equipment, sauce (if required) presentation and garnish (ifrequired).

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DEEP FRYING

RANGE:Food items:

Meat (beef, lamb), poultry (chicken), vegetables, fish, fruit, flour based products (sweet andsavoury), ready made products.

Purpose:Tenderising, make digestible, palatable, safe, enhance colour, texture and presentation.

Frying mediums:Oil, fat

Associated techniques:

Coating, filling, immersion with or without a frying basket, draining and drying, holding for service

Associated products:Sauces, accompaniments

Points requiring consideration:Thoroughly dry food in advance of frying, placing the food item into hot oil, size of the item.temperature, time.

Methods:Partial processing (eg blanching), complete processing


Equipment:Most appropriate size, type (thermostatically controlled, friture, pressure fryer), small equipmentand utensils.


During preparation (cut to specification (if applicable), even size, trimmed, sealed, coatingsprepared/mixed in line with dish specifications, minimal waste)

During cooking (Sufficient oil/fat, temperature and movement of the oil/fat, texture of food items,taste, appearance and degree of cooking, colour, flavour, temperature control, taste).

Finished (colour, flavour, temperature, taste, appearance, consistency, seasoning, portion. control, cleanliness of serving equipment, presentation and garnish if required)

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special/pans (omelette.

Pakistan Institute of Tourism & Hotel ManagementSHALLOW FRYING

Food items:Meat (beef, lamb); poultry (chicken, turkey), vegetables. fish, eggs. fruit; flour based products

. (sweet and savoury). ready made products ..

Purpose:Tenderising, make digestible, palatable, safe, enhance colour, presentation and texture.

E!:Yi!!9. mediums:Oil, fat

Associated techniques:

Batting, coating, browning, turning, holding for service

Associated products:Sauces, accompaniments

Points requiring consideration:Thoroughly dry food before shallow frying, placing the food into hot oil, presentation side first.time, temperature.

Methods:Shallow fry (meuniere) saute (toss/jump), griddle, stir-fry

Suitable:Safety. ease of use. efficiency. avoidance of contamination

Equipment:Most appropriate size, type (shallow frying pan, saute pan, bratt pan,wok, blinis/pancake, tava). griddle, small equipment and utensils.

Quality points:.Selection (freshness. appearance, smell, temperature)

During preparation (cut to specification (if applicable), even size, trimmed, coatings preparedlmixed in line with dish specifications, minimal waste)

During cooking (quantity of oil/fat. temperature of the oil/fat, texture of commodities. taste.appearance and degree of cooking, colour, flavour, temperature control, 1aste).

Finished dish (colour, flavour, temperature, taste, appearance, consistency, seasoning, portion'control, cleanliness of serving equipment, presentation and garnish if required) ..

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RE-GENERATION OF PREPARED FOOD

S.No.

1Objective

The aim of this unit is to enable thecandidates to developpraetical,skills, knowledge and understandding required in the process of theregeneration of prepared foods.

Out Comes ----IThe candidates will be able to: I

1. To know the definition of regeneration

2. Identify pre-prepared food that can beregenerated.

Will be enable to identify foods

suitable for regeneration of prepa-.!3. Handle, fini.Sh and present the variousred food. food preparation.

To d~termine the method~ of rege-14: Select ap.propriate equipment & uten- !neratlon by type and function. slls for the regenerated food. :

To develop an awareness of qualitypoints in regenerated food.

2

To ensure that the tools & equipment used are suitable for the taskin hand and are able to meet dishspecification maintaining quality atall situation.Recommended 30 hours

RANGE -1:

Food Types:Dried, fresh, ready made, frozen, pre-prepared, canned.

Qu::.Hty points:Freshness, condition, quantity, in-date, appearance, texture, smell, correct temperature. liquidcontent.

Differences:Nutritional value, quality, taste, cooking methods, service requiremehts. appearance skillrequired, ready-cooked, equipment.

Purpose:Reduce costs. labour, equipment, ensure a consistent standard, meet consumer trends anddemands, lifestyle.

Possible limitations:Adaptation of food type, cooking and finishing methods, use of equipment, use in industry,

.consumer, market, cost.

Healthy eatinQ:Diet, calorific content, food allergies, heart disease, other related illnesses.

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Pakistan Institute of Tourism & Hotel ManagementNutritional value and content:Proteins, fats, carbohydrates, added sugars, vitamins, minerals, water salts, preservatives,additives, enhancers.

RANGE -2:Methods:Re-heating, re-hydrating, cooking, defrosting

Purpose:Make edible, enhance flavours, make safe, ensure a consistent standard

Food types:Dried, fresh, ready made, frozen, pre-prepared, canned


Tools and equipment:Most appropriate type, large or small equipment, specialist equipment, cooking and servingutensils.

Qualitv points:Selection (quantity, type, appearance smell, temperature freshness, condition, in-date, texture)

During regeneration (correct volume of liquid, temperature control, time, taste, consistency.appearance, correct methods/s, core temperature).

Finishing (colour, flavour, temperature, appearance, consistency, texture. seasoning. portion sizecleanliness of serving equipment, presentation and garnish, if required JAssociated· products:Sauces, accompaniments and garnishes.

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INTRODUCTION TO HEALTHIER FOODS AND SPECIAL DIETS.

S.No. ObjectiVe Out Comes1

The aim of this unit is to enable theCandidates will be able to:candidate to

develop knowledgeand understanding of the impor-

1. Demonstrate awareness of healthiertance of the nutritional content of

food.food. , 2. Identify the need for special diets.The

preservationof foodvalue

when preparing and cooking.3. To apply special methods of cooking to

preserve food value.Special

diets,theircauseand

effects for people suffering from4. To prepare menus considering special

diabetes, high blood pressure, highdiets for people suffering from various

closterole etc.disease.

Practically preparation of special

menus.2Recommended time 60 hours. .

RANGE -1:

Benefits:

Improved health and well being, increased life expectancy, reduced risk of some illnesses (e9heart attack, diabetes, cancers, stroke), increased energy, improved quality of life, reduced costto the NHS

Types:Unrefined or less refined ingredients (eg wholemeal flour, brown-rice, wholemeal breads andpastas, vegetables, fruits, low fat dairy products, lean meats, oily fish, pulses (eg. beans. peas)polyunsaturated, or monounsaturated fats (eg sunflower oil, olive oil).

Consequences:Low immune system, obesity, skin problems, lack of energy, higher risk of ill health, reducedbowel function.

Important:Increased demand for healthier food, increasing choice, increased sales, contributing togovernment initiatives (eg school meal providers)

ChanQes:Substitute healthier ingredients, add extra vegetables, reduce added fat or use low fat cookingmethods, reduce sugar, reduce salt (substitute with healthier flavourings e9 herbs)

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RANGE - 2:

Groups: .Vulnerable groups - eg pre-school children, expectant mothers, older adults, people sufferingfrom ill health (low immune system)

Those who need special diets- eg vegetarian, cultural/religious, diabetic, allergies and. intolerances

Dietary/nutritional requirements:Vulnerable groups: pre-school children (food that are nutrient dense, balanced, lower fibre);expectant mothers (high nutritional value, balanced, high in vitamins (esp folic acid) and mineralsan exception is vitamin A - must avoid liver, avoiding foods that are high risk of food poisoning egraw egg products, soft lunpastel,lrised c.heeses); older adults (foods that are nutrient dense,balanced, high in vitamin 0 and avoiding foods that are high risk of food poisoning); peoplesuffering from ill health (easy to eat and digest, high nutritional value, appealing/tempting)

Special diets: vegetarian (avoiding products that would cause an animal to be killed, veganavoiding all products of animal origin, cultural, /religious, diabetic, allergies and intolerances (egcows milk, wheat, barley, soya, nuts (in particular peanuts), crustacea (shrimp, lobster) fish, somefruits and spices)

28


PREPARATION OF SNACKS

10. Demonstrate presentation of snack platters

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RANGE:

,,",,..>

5. Describe methods of presentation

7. Explain the importance qf hygiene.

6. Develop the acompliments & garnishes for various snack items.

4. GClin knowledge & preparation techniques of local snacks.

1. Develop knowledge and skills required .in the preparation of snacks.

Out ComesThe candidate will be able to:


To maintain hygiene standards.

2. State the method' of preparation ofTo enable them to know the use 011 variety of snacks both hot & cold.various food items in the

preparation of snacks. I 3. List suitable filling for food items suchas pattice, samosa, rolls, pizza etc.

Objective - .-The aim of this unit is to enable thecandidate to develop necessaryskills and knowledge required toprepare and cook snacks forvarious occasion.

To differentiate the presentation of. snacks at different meals.

1. Introduce the concept of snacks

2. Identify snacks for various occasions

3. Selection of fruits, vegetables, chicken, beef, fish for the preparation of snacks

4. Selection of base for various kinds of snacks

5. Preparation of snacks for tea and hi-tea

6.. Preparation of snacks for pre-formal dinner

7. Preparation of snacks for food outlets

8. Preparation of snacks for parties and other occasion

9. Preparation of dips, sauces and chutneys served CiS a accompaniment forvarious snacks

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S.No.1


PREPARATION HOT & COLD BEVERAGES

S.No. Objective- --

Out Comes1

This unit aims to enable the candi-The candidate will be able to:dates to describe simple hot 8. cold beverage preparation.

1. Gain knowledge & skills of hot & coldbeverage preparation.To enable them to list the equipment necessary for their production.

2. Understand the role of still room inrelation to preparation & production ofTo enable them to suggest method

beverage.of presentation. 3. Select beverages for various occasion.To enable them to identify good storage

methodforeach4. Understand the use & selection of

commodity.equipment.

5. Learn variety of hot & cold beverages.6. Identify good storage practices.2


RANGE:

1. Develop awareness of hot & cold beverages

2. to introduce the equipment used in making of beverages. Cleaning procedures ofthe equipment

3. Preparation of variety of hot beverages

4. Preparation of variety of cold beverages

5. Preparation of variety of smoothies

6. Presentation of beverages

7. $election of beverages for various occasion and weather

8. Identify good storage practices

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Education

Food production level_i