SITHCCC008 Prepare Vegetable, Fruit, Egg and Farinaceous Dishes

Task 2:

This activity will provide you with an opportunity to confirm food production requirements from food preparation list and standard recipes including how to select type and size of equipment suitable to requirements.

Read the reading material below and answer the following questions:

Confirm food production requirements from food preparation list and standard recipes

After reading the material, you should be able to:

• Confirm deadlines
• Decide on portion sizes, based on the recipe and the number of people
• Determine special customer requests and dietary requirements.

Food production requirements

You will need to understand exact food production requirements before preparing dishes, depending on the recipes you are working with, who you are preparing food for, how many you are preparing food for, and depending on any other requests placed with orders.

Deadlines

It is important to find out when dishes need to be readyfor,so that you know when to start preparing fruit, vegetable, and farinaceous ingredients. Customers and guests will expect a timely service, so your time management skills willbe requiredregularly.

For example, if you are preparing food for a wedding reception, you will need to find out time when guests arrive. If they arrive at 3, for example, you may need to start preparation in the morning, depending on how many guests are expected and how much food is required.

Portion sizes

You will need to know how big portion sizes should be for the recipe you are preparing. This will affect how many ingredients you need and how long you require to prepare and cook them.

Portion sizes will be dependent on:

• The type of foods you are working with
• The occasion or situation
• Your organisation and its standard portionsizes
• The customers' orders.

The number of people you are cooking for

You will need to determine how many people youare cooking for, as this will also affect the quantities of ingredients required and the time needed for preparation and cooking. For example, a wedding will usually require huge quantities of ingredients, while a small business meeting may only require ingredients for five or six meals.

Customer requests

Another point that will affect food production requirements is customer requests and needs. You will regularly receive individual customer requests, which may be based on individual preferences, or specialised dietary requirement, such as allergies.

For example, you may have to offer an option which is gluten free for any coeliac customers/guests.

Studying recipes to understand requirements

The first step you should take when trying to understand food production requirements is to study recipes or food preparation lists. Recipes will often state the exact ingredients needed, the time needed to prepare and cook, and a host of other useful information.

Recipes will tell you:

• What ingredients you need
• The quantities of ingredients you need
• How to prepare ingredients
• About equipment needed
• About techniques required
• How to mix ingredients
• How long cooking willtake.

Select type and size of equipment suitable to requirements

After reading the material, you should be able to:

• Select the necessary equipment for the job
• Choose the right sized equipment, based on the number of people they are cooking for.

Select the necessary equipment

• You will need specific equipment to prepare and cook ingredients quickly, safely, and to the required standard. Many recipes will establish what equipment is required and, depending on the organisation you work for, you may have most of that equipment readily available to you.
• Try to think about what you are cooking - including all the ingredients involved - and the different stages involved in cooking it. Consider what types of equipment you will need at each of these stages.

Preparatory equipment

The following equipment can be used to prepare ingredients and produce before the cooking stage. For example, you will need to have theequipmentto cut, mince, and process foods for certain recipes.

Equipment may include:

• Blenders
• Pasta makers
• Food processors
• Knives and knife sharpeners
• Scales
• Measuring beakers and spoons
• Thermometers
• Utensils.

Cooking equipment

The following equipment may be required to cook the intended recipe. Be aware that recipes may require you to cook using specific types of equipment, and this guidance should always be followed to achieve the best outcome. For example, you may need to use an induction frying pan on an induction cooking range, if your organisation uses this equipment.

Cooking equipment may include:

• Barbeques
• Microwaves
• Ovens
• Pans
• Steamers
• Fryers
• Cooking ranges - electric, gas, and induction
• Grills and griddles.

Selecting the right sized equipment

You will need to consider whatsizeequipment you require for preparation and cooking, and this will depend largely on how many people you are cooking for, as well as average portion sizes.

You will need to make sure processors, cookers, pans, grills, griddles, and ovens are all big enough to allow you to get food done on time and to a consistently high standard. As ever, plan ahead so that you know you have theappropriatelysized equipment for the job.

kindly answer the following question below with the above information.

1.Why is it important to confirm deadlines when establishing food production requirements?

2.Give five examples of cooking equipment you use on a regular basis. Why is it important to consider the size of equipment before cooking?