Food producton level_ii

Pakistan Institute of Tourism & Hotel ManagementTIMES:

Touching face, coughing, sneezing, nose blowing, touching raw food or waster 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, ie gloves not changed frequently enough.REPORTABLE ILLNESSES AND INFECTIONS:

Diarrhoea, vomiting, clods, sore throats, congested eyes, skin infections, stomatch upset,suspected food poisoningCARRIERS:

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

FEATURES:

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

BACTERIA:

Staphylococcus Aureus

RANGE -III:TYPES:

Detergent, sanitizers, disinfectant. sterilizers, bactericidesENGERY:

Kinetic, chemical, thermalSIX STAGES OF CLEANING:

Pre-clean, main clean, rinse, disinfect, rinse, dry

Double 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 measuresSAFETY REQUIREMENTS:

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

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

Unsound/unfit food, non-food refuse

IMPORTANCE:

To prevent odours and pest attractionPESTS:

Rodents, cockroaches, insects, domestic pets, and birds

4

Pakistan Institute of Tourism & Hotel ManagemenlSIGNS:

Droppings, smell, smear marks, PUpae cases, larvae, damaged/gnawed packaging and fouespillages

CONTROL PROCEDURES:

Environmental, design, proofing, physical, chemicalMETHODS:

Kick plates, bristle strips, self closing door, flyscreens, building maintenanceRANGE -IV:CHECKS:

Damage, dates, quality, quantities, pest infestation. ternoeratureSTOCK ROTATION SYSTEMS:

FIFO (first in first out), day dots, date systemsFOOD:

Ambient: cool, dry well ventilated storeroom

Chilled: stored below 8~C, storing cooked and raw foods seoarateivFrozen 18cC to 25°C, cooked and raw foods separately' .

REASONS WHY CERTAIN FOODS REQUIRE REFRIGERATION:Prevent spoilage bacteria from spoiling the food

Prevent pathogenic bacteria growing on high risk foodsMETHODS:

Off floor, pest proof containers

CATEGORIES:

Chemical, physical, microbiological

PREVENT CROSS CONTAMINATION:

Colour coded systems, segregation of areas people equipment storage linear work flowTYPES:

Direct, indirect, drip

TEMPERATURES:

Frozen -18°C to -25°CChilled: below 18°C

RULES:

Disinfect probe before use, calibration of equipmentBEST PRACTICE:

Thawing cabinets, room temperatures, freezers, cold roomsDOCUMENTS:

Delivery monitoring from, fridge/freezer monitoring from. cooking/cooling record sheetsRANGE - V:MICRO-ORGNISMS:

Pathogens (salmonella, clostridium preflngens. bacillus cereus, Clostridium botulinum stapf,'lococcus aureus, e-coil) ..

Food borne diseases (bacillary dysentery, typhoid/paratyphoid listeria Camphylobacter enter/II'"Spoilage organisms, harmless organisms, moulds: viruses. yeasts toxins

)

Pakistan Institute of Tourism & Hotel Managemen1NON-BACTERIAL FOOD POISONING:

Metals, poisonous plants, shellfish, fish, chemicalsSPORES:

Protective casing around bacteria to protect it form adverse conditionsCONDITIONS:

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, fishshellfish

TECHNIQUES:

Clearing procedures, good personal hygiene, pest control, storage procedures, segregation antseparation of areas, people, equipment work space, storageSYMPTOMS:

Nausea, diarrhea, vomiting, abdominal painPEOPLE MOST AT RISK:

Young, old, sick, pregnant womenFOOD ALLERGENS AND INTOLERANCES:

Nuts, wheat, dairy, glutenPHYSICAL CONTAMINANTS:

People, equipment, pests, premises, productHEAT TREATMENT PROCESS:

Cooking, pasteurization, sterillisatlon, ultra heat treatment, canningCOOKING AND REHEATING:

Should reach a core temperature of above 750C for two minute reheat once onlyCHILLING FOOD:

Below 8°e within ninety minutes

HOLDING FOOD, HOT AND COLD FOR SERVICE:

Below 5°e (cold), above 63°e (hot)

DANGER ZONE:

Between 5°C to 63°C

6

Pakistan Institute of Tourism & Hotel ManagementUNIT NUMBER 2:

HEALTH AND SAFETY AWARENESS FOR CATERING,HOSPITALITY AND KITCHEN WORKPLACE SKILLS

Out Comes-----.-"-------- ..-- . _ ..._. __ .~

The Candidate will be able to

• Explain the importance of health &

safety in the catering & hospitalityindustry.

• Identify hazards in the catering &hospitality workplace.

• Control hazards in the workplace.

• Maintain a healthy and safe workplace.This unit will make the candidate aware

of legal responsibilities involved in theirown health & safety as well as of other

I peoples.1 Recommended 30 hours

2

1 I Provide candidates with the basic leve!of understanding of the health andsafety roles and responsibilities ofindividuals working in catering andhospitality and the practical implementation of these responsibilities.

S.No. I ObjectiveThe aim of this unit is to:

tRANGE-I:GROUP:

Employers, employees, people in control of work premises self-employed. designersmanufacturers and suppliers, local authorities, health and safety executive, local authoritlesicouncils (enforcement officers, environmental health officers, health and safety inspectors)LEGAL RESPONSIBILITIES:

Employers

Provide and maintain equipment and a workplace which is safe and healthy, deal with chemicalsubstances safely, provide a health and safety policy statement

Employees

Take care of their own health and safety at work, take care of the health and safety of otherscooperate with their employer.POWER:

Enter the premises at all reasonable times, investigate the premises check dismantle andremove equipment, collect a sample of food and take photos, inspect the records, ask questionsseize and destroy articles.ACTION:

Verbal or written advice, improvement notices, prohibition notices, prosecution resulting inunlimited fines or imprisonment for up to two years, or bothREGULATIONS:

Manual handling operations, personal protective equipment, fire precautions (workplace),provisions and use of work equipment control of substances hazardous to health.COMMON CAUSES:

Occupational (chemicals and harmful substances), equipment, working methods such as liftingcarrying and handling

• Environmental (lighting and ventilation, temperature, flooring (eg type, wet, damaged)

Human (carelessness, inexperience, lack of training, lack of attention)

7

Pakistan Institute of Tourism & Hotel ManagementPOTENTIAL COSTS:

Accidents, Illnesses, stress, damaged reputation, increased sick leave and staff turnover,prosecution, fines, compensation claims, legal costs

POTENTIAL BENEFITS:

Reduction in accidents and ill-health, happy and motivated workers, enhanced reputation,increased productivity, improved profitability.

RANGE -II:CAUSES:

Poor design/structure of building, poor signage, bad housekeeping standards, poor lighting orventilation, dangerous working practices, distraction and lack of attention, working too qUicklyignoring rules, not wearing the correct PPE, physical/mental state.MINIMISE THE RISK:

Improved and safe design of building, correct and clear/visible signage, good housekeepingstandard, well lit and ventilated working areas, training staff in routine work practices, strictenforcement of rules, correct use of PPE at all times, in a physical/mental state ready for work

MAIN INJURIES FROM MANUAL HANDLING:

Back/spinal injuries, muscular injuries, fractures, sprains, cuts and bruises

WAYS TO REDUCE THE RISK OF INJURY:

Assess the task (eg distance, weight, temperature), follow the correct procedure (minimize thedistance, correct number of people, correct lifting/carrying equipment), reduce the load, if possibleuse correct PPE, check the environment is safe (eg flooring, lighting and temperature), adequatetraining in correct handling techniques.

CORRECT LIFTING PROCEDURES:

Planning and preparation (plan the lift and route, assess the weight, size and temperature ofload), lift (correct posture, hold object close to body), move load (hold close, clear visibility andproceed carefully) lower load (check positioning)

MAIN WAYS EQUIPMENT CAN CAUSE INJURY:

Entanglement/entrapment, impact (eg from falling equipment), contact, ejection, faulty equipment,inappropriate use of equipment.

CONTROL MEASURES:

Training in the use of equipment, personal protective equipment (PPE), Safe working procedures,report faults.

TYPES OF HAZARDOUS SUBSTANCES:

Cleaning chemicals, cooking liquids, gases, gels and spirits.

CONTROL METHODS:

Training in the use of hazardous substances, personal protective equipment (PPE) safe workingprocedures

MAIN CAUSES OF FIRE AND EXPLOSIONS:

Electricity, electrical fault, gas leak, build up of gas, smoking, hot liquid/substances, tools orequipment with a naked flame

8

Pakistan Institute of Tourism & Hqtel~9~_~g~~~ntELEMENTS:

Fuel (remove the source of fuel), oxygen (restrict the supply of oxygen by smothering), heat(remove the heat).

DANGERS:

Electric stock, burns, fire death

MEASURES TO PREVENT ELECTRICITY DANGERS:

Testing and maintenance of electrical equipment, use of qualified electricians, check cables andflex, Liseof correct fuses, circuit breakers, do not use faulty equipment

METHODS:

Raise the alarm, switch off power, if possible, call for help (first aid, emergency services), followlegal requirements.

RANGE -III:HAZARD:

Anything having potential to cause harm

RISK:

Likelihood of hazard causing actual harm

STEPS:

Identify all hazards, identify who is at risk, evaluate risks, implement control measures, record theassessment, review.

BENEFITS:

Thorough evaluation of all significant hazards which prevent accidents and ill health, prioritiseaction which improves operational efficiency and financial savings, confidence in health andsafety measures, legal compliance.

CONTROL MEASURES:

Remove or eliminate hazard, separate or isolate worker from hazard, develop and use safesystems of work, training, instruction and supervision of workers, provide personal protection tominimize risk.

RANGE -IV:SOURCES OF INFORMATION:

,.

Acts of parliament (statutory regulations, European Union directives, health and safety executive)local authorities/councils (enforcement officers, environmental health officers, health and safetyinspectors.

FEATURES IN THE FOOD PREPARATION AREA:

Design, layout, space and workflow, structure (floors, stairs, doors and windows), services(ventilation, heating, air-conditioning, lighting), maintenance and housekeepingWELFARE FACILITIES:

Toilets, washing facilities, changing and PPE storage facilities, rest facilities, drinking waterINCIDENT REPORTING:

Reporting of verbal abuse, threats or assault which could lead to a serious hazardous situation

9

Pakistan Institute of Tourism & Hotel ManagementPROCEDURE TO BE FOLLOWED:

The incident should be recorded, investigated, risk assessed, control measures introduced,reviewed

SITUATIONS:

Accident/incident resulting in serious injury or even death, fire, explosion

EMERGENCY PROCEDURE:

Move the casualty from danger zone (if possible), seek help from competent first aider, contactemergency services, seek medical assistance urgently.

10


INTRODUCTION TO KITCHEN COMMODITIES

INTRODUCTION TO KITCHEN EQUIPMENT, KITCHEN TERMINOLOGY

S.No. I ObjectiveThe aim of this unit is:-

1. I To introduce the candidate to thevarious commodities used in the

preparation of different dishes in thekitchen.

2. I To introduce the candidates to theuses, correct selection and buyingqualities of commodities used in thekitchen.

3. I The aim of this unit to introduce thecandidates to small and largeequipment used in the kitchen. Thehandling and cleaning of the kitchenequipment.

4. I The aim of this unit is to make thestudents aware of the terminology usedin the kitchen their application.

Recommended 30 hours

RANGE:

•

•

•

Out Comes

The candidate Will be able to

Demonstrate the ability to recognize the various commoditiesused in food preparationSelect correct commodities for variOusdishes. Practice and observe correctbuying policy of various products usedin the preparation of dishesUse the small and large equipment &learn the cleaning procedures and theselection of detergent used in thehygienic cleaning of the equipment.Understanding the selection of theequipment in the preparation ofdifferent dishes.

To apply correct terms while preparingfood. Translate English terms intoUrdu. Understanding Frenchterminology & translate the same intoEnqlish

Introduction to the various commodities used in the kitchen for different dishes

MEAT;

Type, cuts, uses, quality point, buying points, storage temperature, nutritive valuePOULTRY:

Type, cuts, uses, quality point, buying points, storage temperature, nutritive.value.FISH & SHELLFISH:

Type, cuts, uses, ,quality point, buying points, storage temperature, nutritive v.alue.VEGETABLE:

Types, season, food value, storage, quality purchasing points.FRUITS:

Purchasing points types, season, food value, storage, quality purchasing pointsHERBS:

Purchasing points types, season, food value, storage, quality purchasing points.LARGE & SMALL EQUIPMENT:

Uses, storage, cleaning, procedure selection of detergents.

Use of important & relevant kitchen terminology & its translation from French to English.

Application of correct terms while preparing food.

11


COLD FOOD PREPARATION

i------------Out-Co"mes---- .

~I-T-he-c-andidaies-w-nl-be-a-bleto-----• To @derstand the principles of cold

I food preparation.I • To select good quality food Items for'

I the preparation of cold buffet• To use appropriate food commo-I dities In the preparation of variOus

items.To use correct utensil & tools In thepreparation of cold kitchen productPrepare & cook cold food items

S.No. Objective1

The aim of this unit is to enable the

candidate to develop thenece~§ary

skills and knowledge of the principleinvolvedinpreparingcoldkitchen

products .2

To enable them to select quality food

products in the preparation of variousitems in the cold kitchen.3

To make them aware of the equip-ment and tools used in the pre-parationof various cold prod uct

-------~-_.__ .,--_.Recommended 30 hours ____ ._. ______ •_____ m ._._. ____• ___ .~_

RANGE -1:

Types of cold food products.

Uses of food commodities in the preparation of various cold kitchen item

Quality points of the products prepared in the cold kitchen

Preparation principles e.g correct use of ingredients cooking and chilling principles

Storage procedures.

Equipment used in the preparation of various food items

Preparation of salads, sandwiches, canapes carving of vegetables and fruits

j)

Pakistan Institute of Tourism & Hotel Management'UNIT NUMBER 5:

PREPARATION AND COOK STOCK} SOUP & SAUCES

______ o_u._

S.No. Objective Out Comes1

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

todevelopskillsand•Prepare andc;ookstockknowledge to prepare, cook and store

·Prepare and cook soupsstock soup and sauces_

•Prepare and cook sauces

2To make the candidates understand

that stock soup and sauces are theDemonstrate the correct use of equi

basis of many dishes and therefore this knowledge & skill is essential for any

·To prepare th.e ingredientschef.

stock, soup& sauces,•

To apply quality points at lof the process

Demonstrate safe & hygiene practicEvaluate the finished productRecommended hours 40

~.. -.

pment

or making;

ach stage l

es

PREPARE AND COOK STOCK

RANGE:TYPES OF STOCK:

White (beef, chicken, fish, vegetable). brown (beef. chicken, veal, vegetable)

USES OF STOCK:

Soups, sauces, gravy, braising/stewing liquid_

QUALITY POINTS:

Preparation (freshness, size of Ingredients, colour), cooking (fat and impunty free, clear stock,taste, aroma).

PREPARATION PRINCIPLES:

Correct use of ingredients (bones, vegetables, herbs, liquid), browning, blanchingCOOKING AND CHilLING PRINCIPLES:

Cooking (simmering, skimming, straining, reduction), chilling (blast chill, ice water bath, chill tobelow 5°C within 90 minutes) . -

STORAGE PROCEDURES:

Temperatures, date, labeling, covered, position, stock rotation

EQUIPMENT:

Boards, cutting equipment, stock pot, strainers, containers, blast chiller, refngerator, freezer

13

Pakistan Institute of Tourism & Hotel Managemen1PREPARE AND COOK SOUP

RANGE:TYPES OF SOUP:

Roux (eg, veloute, cream), potage (eg. minestrone, French onion), fish/shelifish (bisque,chowder), chilled (eg. gaspacho, vichysoisse), puree (eg. lentil, potato, vegetable), broth (scotch,mutton).

QUALITY POINTS:

Preparation (freshness, proportion and ratio of ingredients for the required portions, quantity),cooking (colour, consistency, temperature, time, appearance, taste, aroma)

PREPARATION AND COOKING PRINCIPLES:

Preparation principles (cuts of vegetables/meatlfish/cheese, weighing and measunng) cookingprinciples (sweating, mixing, simmering, skimming, temperature control, straining)FINISHING METHODS AND ACCOMPANIMENT:

Finishing methods (monte au beuree, liaision, garnish, herbs, cream), accompaniments(croutons/flutes, parmesan, croutes)EQUIPMENT:

Sauce pans, spoons, knives, boards, strainers, ladles, serving equipment

PREPARE AND COOK SAUCES

RANGE:

TYPES OF SAUCES:

Roast (veal, beef, pork, bechamel derivatives, veloutes derivatives, jus lie/brown saucesderivatives), purees (fruits/vegetables), reductions (wine, stocks, cream), miscellaneous (bread,tomato)COMBINATIONS:

Eg bread-c:umbed fish/tartar sauce roast beef/horseradish, roast lamb/mint sauce battered fish/tomato sauce.

PURPOSE:

Provide a contrast/compliment taste, colour and texture Enhance nutritional value and digestionQUALITY POINTS:

Freshness, proportion of ingredients, quantity, colour, consistency, temperature, time,appearance, taste, aroma, sheen, texture, lightness.PREPARATION/COOKING PRINCIPLES:

Weighing and measuring, knife skills, sweating/frying, mixing, simmering, reducing, skimming,temperaiure control,straining, whisking.SKILLS NEEDED TO CHECK AND FINISH:

Amend consistency (reductions, liaison of egg yolks and cream, stocks, monter au beurre/oliveoil, sabayon), Adjust flavouring (meat glaze, soy sauce, Worcester sauce, tomato/mushroomketchup, sweet chilli), correct seasoning (salt/spices), adjust temperature (all relevant rangeitems),STORAGE PROCEDURES:

Temperatures, date, labeling, covered, position stock rotation

EQUIPMENT:

Saucepans spoons knives, boards. strainers. ladles, serving equipment

14


PREPARE & COOK FRUIT AND VEGETABLES

S.No. Objective1

The aim of this unit· is 10 enable theThe candidatEcandidate

todeveloptheskills, 0Prep;:knowledge and understanding of the

•Prep;:principles

involvedInpreparing&•Checcooking fruit and vegetables for various

otherdishes.

•Demc

2

Todemonstratethepreparation equip

method of cooking and storage points

and v

of various fruit & vegetable.

•Undeof ra\3

To make the candidates aware of the fruit

uses of vegetables and fruits in various

•Identi

dishes.

veget•

Groulclassi•

PresE


1__ J.QJ~.s..

i

Out Comess will be able toe fruit and vegetablee cook frUit and vegetable

the fruit and vegetable ar,dngredient are of correct typenstrate the correct use of tools &

ment in the prepara- t:on of frul:getable for various dishes

stand the storage proce-duresand cooked vegetables and

y quality points of fruit andbles.

fruit and vegetables intocation

nt & garnish fruit and vegetablesclassification

RANGE - I:FRUIT & VEGETABLE PREPARATION:

Soft (strawberry, raspberry, blackberry, currants (red and black) gooseberry) hard (apple pear;Stoned (plum, damson, peach, apricot). citrus (orange, lemon, grapefruit) tropical and other(banana, pineapple, mango, melon, pawpaw)

. VEGETABLES:

. Root (carrot, turnip, parsnip, celeriac), tuber (potato, sweet potato). bulb (onion. gar] ic. leek).leaf and brassica (lettuce, cabbage, sprout), pod and seed (pea, bean. S\-\eel corn). nuts

(almond, walnut, hazel, brazil, coconut), vegetable fruit (tomato. cucmbeL pepper). Sll'l11

and shoot/sprouting (asparagus. celery, bean sprouts). fungi (mushrooms (\\ jlct ami

cultivated), flower (cauliflower, broccoli), squash (pumpk in). \cgetcrble prole J:1 (sm~!tofu).

SEASONS:

Spring, summer, autumn, winter, all year round.

CLASSIFICATIONS:

Vegetables (roots, tubers, bulbs, leaves and brassicas, pods and seeds, frUits. steams andshoots, flungi, flower, squash, vegetable protein, micro protein), fruits (soft, hard, stoned Citrus,tropical and other).

15

Pakistan Institute of Tourism & Hotel ManagementQUALITY POINTS:

Clean, mould and blemishfr'ee, firm or crisp, correct colour, even size and shape, age andtenderness, undamaged packaging.

STORAGE PROCEDURES:

Temperature, date, labeling, covering, position, stock rotation.

PREPARATION METHODS:

Wash and sort, peel skin (raw and cooked), trim, scrape, shape, dice, slice, cut, chop, gratecrush, score, shred, deseed, core, segment, coat, stuff, layer and mix, blanch, soak, concasse,season, marinade, tie and portion.

ADDITIONS AND COATINGS:

Additions (stuffing), rice, nuts, fruit, herbs, spices, oils), coatings (milk and flour/flour, egg andbreadcrumbs, flour, egg and breadcrumbs, batters).

PRESERVATION METHODS:

Chilling, vacuum packing, blancing, freezing, drying, pickling, canning, bo!tling

TOOLS AND EQUIPMENT:

Knives, boards, trays, bowls, graters, mandolin, moulds

SAFE AND HYGIENIC PRACTICES:

Constant cleaning. organizational standards, legislation

COOK FRUIT AND VEGETABLE

RANGE - II:TOOLS AND EQUIPMENT:

Fryers, braising pots, trays, sauce pans

FRUIT

Soft (strawberry, raspberry, blackberry, currants (red and black), gooseberry), hard (apple, pear),Stoned (plumb, damson, peach, apricot), citrus (orange, lemon, grapefruit), tropical and other(banana, pineapple, mango, melon, pawpaw)VEGETABLES:

Root (carrot, turnip, parsnip, suede, celeriac), tuber (potato, sweet potato), bulb (onion, garlic,leek), leaf and brassica (lettuce, cabbage, sprout), pod and seed (pea, be~n, sweet corn, nuts),vegetable fruit (tomato, cucumber, pepper), stem and shoot/sprouting (asparagus, celery, beansprouts), fungi, (mushrooms (wild and cultivated), flower (cauliflower, broccoli), squash(pumpkin), vegetable protein (soya (tofu).COOKING METHODS:

Wet

Boiling (whole, portioned, cut), poaching (whole, portioned), steaming (whole, portioned, cut).braising (whole, trimmed, white-celery, brown onion), stewing (whole, halved. cut)

Dry

Roasting (whole, portioned, cut), grilling (sliced, halved, stuffed), shallow and deep fried(whole,portioned, cut), baking (whole, portioned, stuffed, cut),

LIQUIDS SAUCES;

Fruit(syrup,water), vegetables (bechamel derivatives,oils, vinegars, lemonjuice, tomato, jus lie)

16

Pakistan Institute of Tourism & Hotel ManagementCOOKING PRINCIPLES:

Methods of cookery, temperature control, coo,king times, holding times and temperature, visual checks iscolour of cooked vegetables, testing to see if vegetables are cooked, flavour, texture, portioning

SKILLS:

Potatoes (piping, masking, shaping)

FINISHING AND GARNISHING:

Correcting seasoning, checking the consistency of accompanying sauce, garnishing appropriately, gratinate, meeting recipe requirements

ACTIONS:

Tests to see if coked, touch, temperature, visual

HELD CORRECTLY FOR SERVICE:

Hot, cold, reheat

STORED CORRECTl V:

Temperature, date, labeling, covering, position, stock rotation


Constant cleaning, organizational standards, legislation

17

I~

PREPARE MEAT AND OFFAL

PREPARE & COOK MEAT AND OFFALS •

a make the candidate recognize theuality points of meat and offal.

-----,-- ,-------.- --1---------'- --- .--

Objectiv~_. ._L- Out Comeshe aim of this unit is to provide I The candidates will be-able to

andidates with a experience in I .• Prepare meat and offal

eparing and cooking meat and offal I .• Cook meat and offal _shes .•• To use correCt tools and equipment Iuprepare meafand offal.

•• To demonstrate portion control will'cuts of meat & offal.

•• Apply flavorings to joints of meat (,offal.

•• Identify types of meaVoffal explcFquality points of meat & offaiDemonstrate saft; 0.

practices

•• Make sauces, gravies for olshes•• UndE:':-take correct star J~~c proc<

dures of meat & offal

•• Describe methods of preservation of

meat & offal, its - advantages &

disadvantages

•• Prepare garn'ishes for meatloff,l'

__________ ~! ~:sh_e~.ecommended 30 hours-------------- -- --.

o enable them to use suitable tools

nd equipment and to demonstrate therocess of preparing, cooking androducing finished dishes using range'

commodities and ingredients !

a develop practical skills & theore-I

cal knowledge of meat & offal, Iualities, types, cuts storing and

ooking method. I

I

E - I:

stan Institute of Tourism & Hotel Managemen1MBER 7:

aUoffal, diced meaVoffal, temperature, fresh, frozen

UIPMENT;

rds, trays, bowls, moulds

action, texture, smell, colour, marbling. fat. bone, age, appei1rance of meats/offal

15 OF MEAT:

, fillet, rump, foreribs, topside, chuck), lamb (legs, shoulder, loins, rack/best end)

ATION OF MEATS AND OFFAL:

cuum packing, freezing, salting, pickling, smoking, canning

MEAT:

preserved (smoked, sailed, pickled), beef, lamb, veal

OFFAL:

y and other commonly .used offal

POINTS:

Paki

UNITNUS.No.

11

c~d2

1c

3

1c:~~c

4

1tiqc

Re

RANGTYPES OFFresh and ~TYPES OFLiver, KidneQUALITY FMeat comp.JOINTS/CUBeef (sirloilPRESERV,Chilling, vaPORTION:Cuts ofmeiTOOLS/EQKnives, boa

.

bee

Pakistan Institute of Tourism & Hotel ManagementFLAVOURINGS:

Herbs, seasonings, spices, vegetables, fruits, nuts, mixed spice pastes, pureesMarinades - wines, vinegars, oils herbs, spices/yoghurt, lemon juice: herbs, spices/soy sauce based

PASTES:

Suet, short, puff

COATINGS:

Milk and flour/batters/flour, egg and breadcrumbs - flourlflour, egg and breadcrumbs


Constant cleaning, organizational standards.

STORAGE PROCEDURES:

Temperature, date, labeling, covered, position, stock rotation

TEMPERATURE:

Fresh, frozenCOOK MEAT AND OFFAL

RANGE -II:TOOLS AND EQUIPMENT:

Pans, trays, spatulas, whisks, stainers, tongs, spoons, ladles, knives, bain Marie, stoves, grills (over andunder fired), ovens, fryer, hot plates, cold and frozen storage.

MEAT:

Beef, lamb, veal

OFFAL:

Liver, kidney and oiller commonly used offal

COOKING METHODS:

Dry - Roast (best ends of lamb, kebabs - lames livers, lambs kidneys), shallow fry (stir fried beef. veal liver(pane), deep fry (croquettes, tempuras, samosas, steak and kidney pies, pasties, pates.

Wet - Boil (fresh and salted) - Silverside of beef, stew (navarins, ragouts, blanquettes. fricassess. curries.chilli con carne), braised (beef olives, hot pots, casseroles.

COOKING PRINCIPLES:

Brown (bakes, coatings), blanch (bones and appropriate meat/offal), cook without applying colour (stews,sautes), sear to colour (stews. braised dishes, grills, roasts, sautes, stir fries), de-glaze (wines, stocks),thicken sauces (three roux, beurre manie, cornflour, purees) simmer and skim (sauces, gravies, broths,stocks, thickended gravies), basting, roasting braising, glazing (pies, pasties, braising, grilling, baking).

SKilLS NEEDED TO CHECK AND FINISH:

Remove skin/bone, amend consistency (reductions, liaison of egg yolks and cream, stocks, monter aubeurre/olive oil, sabayon) adjust flavouring (meat glaze, soy sauce, Worcester sauce, tomato/mushroomketchup, sweet chilli), correct seasoning (salt/spices), adjust temperature (all relevant range items)

SAUCES. GRAVIES, JUS;

Roast (veal, beef, bechamel derivatives, veloutes derivatives, jus lie/brown sauce deriv'atives, emulsified(butter, oils) purees (fruits/vegetables/herbs), reduction stocks, cream), miscellaneous (bread. tomato)

DRESSINGS:

Vinaigrettes, raitas, chutneys, pickles, jellies, confits, salsa, pesto, tapenada

FLAVOURED BUTTERS/OILS:

Herbs, spices

19

Pakistan Institute of Tourisrn & Hotel. Management.GARNISHES:

Doughs/pastes/bailers (Yourkshire puddings, tartlets, pastas, tortillas, poppadums, nann bread, chipaties,pancakes, potatoes (straw, chips, game, mash, turned/shaped, piped), vegetables· (French cuts, turned,shaped, mash/purees, champs salads, herbs, fruits, sprouts, pulse) bread (stuffings, croutons, croutes).grains/seeds/nuts (rice, seame, almonds), other

ASSEMBLE DISHES:

Portion meat/offal (carve, slice, de-mould), arrange meat/offal, incorporate garnishes, check overall dishbalance, sauce (drizzle, mask, flood, glaze, cordon), ensure plates/serving dishe:5 are clean and at the righttemperature, check serving temperatures - hot, warm, cold ...

SAFE AND HYGIENE PRACTICES:


20


'.,

Out ComesThe candidates will be able to

• Prepare poultry dishes

• Cook poultry dishes• Demonstrate the correct use of toois

and equipment to prepare poultry

• Prepare and cook poultrv aecor- dl'19to dish speCificities.

• Demonstrate portion control

• Apply flavoring & cutting to cuts 0:poultry ..

• Demonstrate safe & hygiene prac- itices.

• Undertake correct storage proce-:dures for pou Itry.

• Explain quali!y points of poultry• State commonly used cuts of poultry_• State correct temperature for sto- nng

poultry

• Make sauces, gravies. dressing• Apply cooking method & pnnclpllne te

pQ.~I!ry H"_I

Recommended 30 hours----------=~:=_r

To develop skills and theoretical

knowledge of poultry, qualities, types,cuts, storing and cooking method.

To enable them to use correct tools &

equipment and to demonstrate theprocess of preparing, cooking andproducing finished dishes using rangeof commodities and ingredients.

To make them recognize the quality

points of poultry and the commonlyused cuts

PREPARE & COOK POULTRY

ObjectiveThe aim of this unit is:

To provide candidates with experiences in preparing and cooking

poultry dishes.

4

2

3

S.No.

PREPARE POULTRY

RANGE -I:TYPES OF POULTRY:

Chicken, turkey, guinea fowl, duck, goose

QUALITY POINTS:

Pre-preparation (aroma, fr.e.shness, type: size, damage, colour, packagiJlg,. temperature, texture. watercontent).. - .

During preparation (cut to specification, minimal waste, trimmed, quantity)

CUTS OF POULTRY:

Whole (roast), breasts, legs (confit), saute, supremes, thighs, drumstick, escalopes, strips/dice. f1al (grill)

PRESERVATION OF POULTRY:

Chilling, vacuum packing, freezing, smoking, canning

PREPARATION SKillS:

Skimming(breast chicken/duck), trimming - bones/faUsinus, boning legs of poultry slic!nc:eminces (stir fry), dicing (pies), mincing (forcemeats), stuffing neck cavities. trussing poultry

TEMPERA TURE:

Fresh, frozen

21

Pakistan Institute of Tourism & Hotel ManagementTOOLS AND EQUIPMENT:

Knives, boards, trays, bowls, moulds

POULTRY:

Chicken, turkey, duck

FLAVOURINGS:

Herbs, seasonings, spices, v·egetables, fruits, nuts, mixed spice pastes, purees, marinades (wines, vinegars.oils, herbs, spices/yoghurt, lemon juice, herbs, spices/soy sauce based etc), pastes (short, puff).

COATINGS:

Egg and breadcrumbs - flour/flour, egg and bread crumbs. sauces



STORAGE PROCEDURES:

Temperature, date, labeling. covered, position, stock rotation

COOK POULTRY


Mostappropriate, size, type, material

POULTRY:

Chicken,turkey, duck

COOKING METHODS:

Dry- Roast (whole poultry), grill (Iatten chicken, kebabs), shallow fry (escallops, su'premes (pane) chickensaute),deep fry (southern fried. croquettes), bake (chicken and ham pies)

COOKING PRINCIPLES:

Brown (coatings), cook without applying colour (sautes stews), sear to colour (stews. braised), dishes. grills.roasted, sautes. stir fries. de-glaze stocks, thicken sauces (first and second stage roux. beurre manie.comflour, purees, simmer and skim (gravies, broths, stocks, thickened gravies), basting (roasting. braising).glazing (pies, pasties, chicken, braising,grilling).

SKILLS NEEDED TO CHECK AND FINISH:

Remove skin and bone, amend consistency (rductions, liaison of egg yolks and cream. stocks. monter aubeurree/olive oil, sabayon), adjust flavouring (poutry glaze, soy sauce, Worcester sauce, tomato ormushroom ketchup, sweet chilli), correct seasoning (saIUspices), adjust temperature (all relevant rang.eitems).

SAUCES, GRAVIES, JUS

Roast (chicken), bechamel derivatives, veloutes derivatives, jus lie/brown sahlces derivatives emulsified(butter, oils) purees (fruits/vegetables/hersbs), reductions (wine, stocks, cream), miscellaneous (bread.tomato).

DRESSINGS:

Vinaigrettes, raitas, chutneys, pickles, jellies, contits, salsa

FLAVOURED BUTTERS/OILS

Herbs, spices,

GARNISHES:

Doughs/pastes/batters (tarlets. pastas, tortillas, poppadums, nann bread. chipaties. pancakes, polenta.dumplings), potatoes (straw, chips game mash, turned/shaped, piped), vegetables (French cuts turned.shaped, mash/purees. champs salads. herbs, fruits, sprouts, pulse) Bread (stuffings, croutons. croutes ..

• grains/seeds/nuts (rice seame, almonds) other

22

Pakistan Institute of Tourism & Hotel.ManagementASSEMBLE DISHES:

Portion poultry (carve, slice, de-mould), arrange poultry, incorporate garnishes, check overall dish b<;llance.sauce ensure plates/serving dishes are clean and at the right temperature, check'serving temperatures (hot, .warm, cold),



23


PREPARE AND COOK FISH AND SHELLFISH

ok fish and shellfishdemonstrate the correct use of

S and equipmentmonstrate preparation skills of sead according to dish specificationmonstrate portion control with cu:ssh .. _.

ply flavouring to seafoodply various coating to seafoodmonstrate safe hygienic practicesdertake correct storage procedurentify types of fish & shc,IIfi';hlain quality pOints and commonlyd cuts of fish and shellfish

lain portion size/weight for cuts of/shellfish as per dish requirementpare sauces, dressing ancnishes for finished dishes ar~oluate the prepared prod uct

S.No . ObjectiveThe aim of this unit is to:

The candieshellfish:1

Provide candidates with sound expe- •Co

rience in preparing and cooking fish

•To

and shellfish dishes.toe

•De

2To make the candidate recognize the foe

quality points of fish and shellfish, withi

•De

emphasis on safe and hygienic

IofIpractices during preparation & cooking

•Apof seafood.

•Ap3

•DeFocus on the production of dishes,

•Unusing suitable tools and equipment

•IdEenabling the candidates to demonstrate •

Exthe process of preparing, cooking

dishes using a range of commodities

us'

4

and ingredients.•Ex

fislTo provide theoretical knowledge of

•Pr,

seafood qualities, types, portion

ga

sizes/weights for cut of fish, storage

ev

and cooking methods and finishing method suitable for various dishes. _n __ • ___

Recommended 30 hours -....-.-- .---.---" ---- .. - .

Out Comes.--.----- ... -.--..-." .. - ...-.-.ates will be able to prepare fish &

PREPARE FISH AND SHELLFISH

RANGE:

TOOLS/EQUIPMENT:

Knives,boards,trays, bowls.FISH:

Fresh

White - flat (eg. plaice, lemon sale, dover sale, turbot, halibut) round (eg cod. haddock) oli'yround (e9 trout, salmon. mackerel, herring). '

Preserved - any of the aboveSHELLFISH:

Fresh- Crustaceans(eg. shrimp/prawn, crab), mollusks: univalves, bivalves (eg, mussels. scallop. oyster) .cephalopods(eg. squid).

Preserve - any of the above

QUALITY POINTS

Eyes,gills,flesh, scales, skin, smell- limbs attached, tightly closed. shells. live/cookeditrozel1.snkil colo,weight.METHODS USED TO PRESERVE FISH AND SHELLFISH:

Chilling,vacuum packing, freezing, salting, picking, smoking, canning

24

Pakistan Institute of Tourism & Hotel ManagementPREPARATION SKILLS FISH:

Trim - whole, single portion and round fish - remove guts. eyes. gills, fins. scalesSkin - flat and round fish (please note it may be desirable to leave the skin on)Fillet - flat fish - remove fillets from bone, round fish - remove spine, rib and pin - bonesStuff - fi lIets

- - - -

PREPARATION SKILLS SHELLFISH:

Trim - clean, boil/steam, removemea(from claws, legs, body and shellTrim - remove head, carapase, legs and tail section, dark intestinal vein

Trim - remove skin, beak and transparent bone

Clean and perge - wash well, soak in fresh waterClean and perge - wash, remove barnacles and byssus threads, soak In fresh water

Sluff - squid

CUTS OF FISH:

Dames - large round fish (can also be sliced thicker and cut in half to make half darnes)Troncons - large fiat fishFillets - round and fiat fish (skin on/off)

Supremes - large round or flat fish (traditional and with skin)Goujons - flat or round fishPauplettes - flat or round fish

FLAVOURINGS:

Herbs, seasonings, spices, vegetables, fruits. nuts, mixed spice pastes/purees, marinades (eg wines,

vinegars, oils, herbs, spices/yoghurt, lemon juice, herbs, spices/soy sauce based, lemon/lime Juice)

PASTES:

Suet, short, puff

COATINGS:

Milk and flour/flour, egg and breadcrumbs/ballers

TEMPERATURE:

Fresh, frozen

STORAGE PROCEDURES:




COOK FISH AND SHELLFISH


Pans, trays, spatulas, whisks, strainers, tongs, spoons, ladles, knives, bain Marie, stoves, grills (over andunder fired), ovens, fryer, hot plates, cold and frozen storage

FISH:

Fresh - white: flat (eg. plaice, lemon sale, dover sale, turbot, halibut) round (eg. cod, haddock) oily: round

(eg trout, salmon, mackerel, herring) preserved - any of above

SHELLFISH:

Fresh- crustaceans (eg shrimp/prawn, crab), molluscs - univalves ego bivalves (eg mussels. scallops.

oysters), cephalopods (eg squid), preserved- any of the above

25

Pakistan Institute of Tourism & Hotel Management •COOKING METHODS:

DryRoast (whole fi~h, larger cuts)Grill (whole fish, larger cuts - shellfish)Shallow fry (whole fish, goujons, fillets, supremes - suitable shellfish)Deep fry (goujons, fillets, supremes, fry of fish - suitable shellfish)",Bake (fish pies, en papillotte, au gratin/crusts, whole fish, large cuts - s.uitable shellfish)

Wet

Boil (suitable shellfish)Poach (whole fish, fillets, paupiettes - suitable shellfish)Steam (whole fish, supremes, darnes - suitable shellfish)Stew (whole fish - suitable shellfish)Braise (whole fish, large cuts)

COOKING PRINCIPLES:

Brown (bakes, coatings), sear to colour (grills, roasts, shallow fries, stir-fries), reduce (wines, stocks),thicken sauces (white, fawn roux, cornflour, beurre, manie, purees), simmer and skim sauces, broths,stocks), basting (roasting), glazing (fish pies, sauces (according to desription», testing (touch temperature)

SAUCES, COULlS:

Bechamel derivatives, veloutes (derivatives), jus-lie derivatives, emulsiflE;d (butter. Oils), purees(fruits/vegetables/herbs), reductions (stocks, cream) .

DRESSINGS:

Vinaigrettes. raitas, chutneys, pickles, jellies, confits, salsa, pesta, tapenade

FLAVOURED BUTTERS/OIL

Herbs, spices

GARNISHES:

Doughs/pastes/batters (pastas, pancakes, polenta, gnocchis, dumplings) potatoes (mash, turned/shaped,piped), vegetables (French cuts, turned, shaped, mash/purees, champs salads, herbs, fruits, sproutingpulses, pulse), grains/seeds/nuts (rice, sesame, almonds), other

SKILLS NEEDED TO CHECK AND FINISH:

Remove skin/bone/shells, amend consistency (reductions, liaison of egg yolks and cream, stocks, manter aubeurre/olive oil. sabayon), adjust flavouring (fish glaze, soy sauce, Worcester sauce, tomato/mushroomketchup, fish, sweet chilli), correct seasoning (saIUspices), adjust temperature (all relevant range items)

ASSEMBLE DISHES:

Portion fish/shellfish (slice, de-mould), arrange fish/shellfish, incorporate garnishes check overall dishbalance, sauce (drizzle, mask, flood, glaze, cordon), ensure plates/serving dishes are clean and at the righttemperature, check serving temperatures (hot, warm, cold)

SAFE AND HYG'IENIC PRACTICES:

Constant cleaning, organizational standards, legislation,

26


PREPARE AND COOK RICE, PASTA, GRAINS AND EGG DISHES

------- -1:J

2 I To develop correct use of tools &equipment in the preparation of theabove mentioned dishes.

3 I To demonstrate control of the cookingprocess to obtain required qualityaccording to dish specification.

1 I Enable the candidates to develop thenecessary skills, knowledge andunderstanding of the principles involved in preparing and cooking of therice, pasta, grain and egg dishes at aprofessional level

S.No~ --- - ObjectiveThe aim of this unit is to

OutComesThe candidates will be able to

• Prepare & cook rice

• Prepare & cook pasta

• Prepare & cook grains

• Prepare & cook egg

• Use the correct type and amount ofrice, pasta, grains and egg for the dishspecification

• Demonstrate correct use of tools and

equipment to prepare dishes according to specification

• Produce required quality of dishes of

the above mentioned ingredients.• Assemble the.dish & finish in time with

customer requirement

• Demonstrate safe & hygienic practices

Demonstrate safe and hygienic prac-I • T? use appropriate cooking methodstices with sUitable sauces

~ I · State the .c.orr.ect st.or.a.ge.. procedures

_________________ .. of the above mentioned dish

___ Recommended 30 hours I :~~ -~-_=

PREPARE AND COOK RICE

RANGE I:RICE:

Long grain, short, risotto, brown

COOKING METHODS:

Boil/steam (eg basmati), braise (long grain eg pilaw), stew (eg risotto), fry (eg egg fried), Microwave(reheated rice).


Pick, wash, soak, coat, addition of correct amount of liquid (water, stock, cream) addition of flavouring(herbs. seasoning. spices).


Pans (eg sauce, braising). strainer. steamer

ADJUSTMENTS:

Liquid, temperature, flavourings

SKillS:

Amend consistency. fork through butter/parmesan/cream. flavour. correct seasoning. check temperature

HOLDING AND STORING PROCEDURES:

Holding (hot, cold, reheat)

Storage (temperature, date. labeling, covering, position, stock rotation)

27

Pakistan Institute of Tourism & Hotel Management'ASSEMBLE:

Portion rice, demould, ensure plates and serving dishes are clean and at the right temperature, checkserving temperature - hot, warm, cold


Constant cleaning, organizational standard~, legislation

PREPARE AND COOK PASTA

RANGE II:PASTA:

Fresh pasta (basic noodle paste), dried pasta (spaghetti, macaroni, lasagna. shaped) stllffr:d (laVI(')'tortellini, cannelloni)

SAUCES AND ADDITIONS:

Bachamel derivatives, voloutes derivatives, Jus-lie/brown sauce derivatives, pUlees (fruIIsiveg'~liJt..k:~ [';':1:;reductions (stocks, cream), saucing (meat, tomato, cheese, pesto, puret':o uils. galnlshln~. SedSG:l.r.;j


Rolling pin, pasta rolling machine, cutters, knives. strainers, pans spoons. graters stove gnll oven

PREPARATION AND COOKING METHODS:_ .

Mixing, rolling, cutting, (eg. vegetables, meats, fish, shellfish, dairy, nuts), drying combining ingredientsstraining, refreshing, chilling, boiling, baking gratinating, holding

ADJUSTMENTS:


SKILLS:

Check (texture, flavour, seasoning, temperature and presentation)


Holding - hot (lasagna, cannelloni) cold, reheatedStorage - temperature, date, labelling, covering, position, stock rotation

ASSEMBLE:

Portion, arrange, incorporate garnishes, balance, sauce (flood. glaze, cordon). ensure plates or servinljdishes are clean and at right temperature, core temperature.



PREPARE AND COOK GRAINS

RANGE III:GRAIN:

Corn/maize (corn meal), wheat (semolina, cous cous, buckwheat, cracked wheat. burghul (tabbouleh), oals,millet, rye.

PRODUCTS:

Gnocchi, blini, tortia

SAUCES AND ADDITIONS:

Bachamel derivative, veloutes derivatives, jus-lie/brown sauce derivatives. purep.s (frtlils/vegelrl!ilf,s1l1erbsreductions (stocks, cream), saucing (meat, tomato, cheese, oils, peanut) garnishing. seasorrlllgTOOLS AND EQUIPMENT:

Cutters, knives, strainers, pans, spoons, graters, stove. grill oven

28

Pakistan Institute of Tourism & Hotel Managemen1PREPARATION AND COOKING METHODS:

Mixing, soaking, combining ingredients, chilling, saucing, garnishing, seasoning, boiling, baking fry, gnll.combination, holding .

ADJUSTMENT:


SKILLS:

Check (texture and consistency, flavour, seasoning, temperature and presentation)


Holding (hot, cold, reheated), storage (temperature, date, labeling, covering, position, stock rotation)

ASSEMBLE:

Portion, arrange, incorporate garnishes, balance, sauce (flood, glaze, cordon), .ensure serving dishes areclean and at right temperature, core temperature .


Constant cleaning, organizational standards. legislation

PREPARE AND COOK EGGS

RANGE IV:eGGs:

Hen, quail, other, free range, barn yard, battery

EGG DISHES:

Scrambled, boiled, poached, fried, omelette

PREPARATION AND COOKING METHODS:

Mixing, whisking, combining ingredients, saucing, garnishing, seasoning, storing, boiling, poach, fry, deep fry(scotch eggs), scramble, bake, griddle, holding, omelette, sweet dishes.

TOOLS AND EQUIPMENT

Pans. spoons. spatulas, whisk, strainers, fish slice, perforated spoon, stove, grill Qven, griddle, deep fryerSAUCES AND ADDITIONS:

Saucing (curry. 1omato, cheese, puree, oils, garnishing, seasoningADJUSTMENTS:

Temperature. degree of cooking. liquids. flavourings

SKILLS:

Check - texture and consistency. flavour, seasoning. temperature and presentation

HOLDING. SERVING AND STORING PROCEDURES:

Holding (hot, cold, reheated), serving (temperature), storage (temperature, date, labeling, covering, position,stock rotation)

ASSEMBLE:

Portion, arrange, incorporate garnishes, balance, sauce ensure serving dishes are clean and at righttemperature



29

I~


PREPARE AND COOK DESSERT AND PUDDING

S.No.

2

3

4

ObjectiveThe aim of this unit is t9

Enable the candidates to develop skiTisand knowledge to implement theprinciples of preparing cooking andpresenting desserts and pudding.

Make them aware of the use of suitablematerials, ingredients and equipment inthis section of the kitchen.

Enable the candidates to produce arange of hot, desserts and puddingsensuril1g that the quality is maintained

Introduce finishing techniques whichwill include decoration of the dishes aswell as suitable sauces to accompanythem


Out Comes-, The candidates will be able to.

, • Prepare hot & cold dessert & pudding• Demonstrate how to cook and finish

hot and cold desserts ~'lndpudding.• Demonstrate the correct use of,

equipment to prepare the abovementioned dishes

• Demonstrate safe and hygienic practices

• Identify different types of hot and colddesserts and pudding'

• Explain quality points of main ingre-dients I

• Describe the commonly used prepa- I

ration method I• Demonstrate the finishing and presen-

tation methods '

• State how to adjust the quantity ofingredients to give correct portionyield from hot. and cold desserts and.pudding

• Identify sauces that may be servedwith the above mentioned dishes

• Identify correct storage procedures• Evaluate the finished product

PREPARE HOT AND COLD DESSERTS & PUDDING

RANGE-I:HOT DESSERTS AND PUDDINGS:

Spongebased, fruit based, batter based, egg based, milk pudding, souffle (hot)COLD DESSERTS:

Icecream,mousse, egg based desserts, fruit based. meringue based

qUALITY POINTS:

Texture,temperature,colour, consistency, freshnessPREPARATION METHODS:

Weighing/measuring,creaming, piping, lining (moulds) addition of colour/flavour, folding, moulding, mixing.aeration,slicing, portioning,chilling. combining, pureeingSTORAGE PROCEDURES:

Temperature(Fresh 1-4 C, Frozen min - 18C), date, labeling, covered, position. stock rotation

EQUIPMENT:

Icecreammachine. moulds,small kitchen equipment

30

Pakistan Institute of Tourism & Hotel ManagementCOOK AND FINISH HOT & COLD DESSERT AND PUDDING

RANGE-II:EQUIPMENT

Ovens, salamander, deep fat fryer, crepe pans, steamer, small kitchen equipment, refrigerator, freezer

TYPES:

Sponge based, fruit based, batter based, egg based, milk puddings, ice cream, mousse, egg baseddesserts, fruit based. meringue based

COOKING PRINCIPLES:

Boiling/poaching, stewing, baking, steaming, combination cooking, frying, au bain - marie

SAUCES:

Cream anglaise, fruitcoulis, cooked fruit sauces, chocolate. flavoured syrups-·

FINISHING AND DECORATION TECHNIQUES:

Colour, balance. appearance, piping, filling. saucing, glazing, dusting, portioning. additions (eg. chocolate,fruit, tuille, sugar)

QJlALITY POINTS:

Cooking (appearance, taste, texture, consistency, aroma, portion control, temperature control), Finishing(appearance. taste, texture, portion control, decoration).

HOLDING AND STORAGE PROCEDURES:

Temperatures. date. labeling, covered, position, stock rotation

31

Pakistan' Institute of Tourism & Hotel ManagementUNIT NUMBER 12:

PREPARE AND COOK BAKERY PRODUCTS

"+- - --- •• --- OJlcake and i

. IIi

Out ComesThe candidates will be able to

• Prepare paste, biscuits,sponge products

• Cook and finish paste, biscuits, cake• Prepare ferrJ}ented dough products• Cook and' finish fermented dough

productsI

• Identify different types and uses of :paste. biSCUits, cake sponge anr!fermented dough products and also:explain their quality points ;

• Demonstrate use of tools, equipment:and ingredients in the preparation of 'above mentioned oroducts

• To undertake correct storage procedures

• To demonstrate hygienic & safepractice in the preparation of theabove products

• To evaluate t~e finished products

ObjectiveThe aim of this unit is to:

Enable the candidates to develop skillsand knowledge and understand theprinciples of pastry and bakery,

To demonstrate hygienic & safeworking practices in the pastry sectionof the kitchen.

To make them aware of the tools,equipment and ingredients used in thepreparation of above mentioned bakeryproducts.

To undertake correct storage proceduresRecommended 30 hours

To make them aware of increasing theportion yield of dishes so that they mayapply this principle in producingproducts commercially.

3

2

4

5

S.No.

RANGE-I:PASTE:

Shortsavoury. sweet paste, choux, puff paste (convenience)USES:

Pies,f1ans,tartlets, pudding, eclairs, volauvents, mille feuille, samosa

BISCUIT. CAKE AND SPONGE:

Languesde chat, shortbread, scones, genoise, swiss roll, fruit cake, biscuits a la cuillere

TOOLS AND EQUIPMENTS:

Smallequipment, moulds, cutters

QUALITY POINTS:

Texture,temperature, colour, consistency,freshness


Weighing/measuring,defrosting, lining (moulds. pastry), aeration, folding in, rubbing in, mixing, boiling,creaming,piping, filling, rolling, resting, portioning

STORAGE PROCEDURES:

Temperaturefresh (3°C - 4°C), frozen (-18°C), date, labeling,covered. position, stock rotation°

32

COOKING PRINCIPLES:

Time, holding, baking blind, baking, boiling, temperature control, use of steam, te~ting

PASTES:

Short savoury. short sweel. choux. puff paste

BISCUITS, CAKES, SPONGES:

Langues de chat, shortbread, scones, genoise, swiss roll, fruit cake, biscuits aala cuillere

FILLINGS:

Creme patissier, frangipane, fresh fruit, cream, butter cream, preserves/jams

FINISHING AND DECORATING TECHNIQUES:

Balance, glazing, dusting, portioning, icing, 'piping, filling, (roulade), smoothing

QUALITY POINTS:

Appearance, taste, texture, colour, consistency, aroma, dish requirements, portion control, temperature

STORAGE PROCEDURES:

Temperatures Fresh (3 - 4G), frozen (- BG), date, labeling, covered, position, stock rotation

RANGE-III:MAIN INGREDIENTS:

Flour (strong, white, wholemeal, whole grain). fast, yeast (fresh and dry). sugar liquid (water. milk)

DOUGH:

White bread dough, wholemeal bread dough, bun dough, speciality dough (naan, pitta, pizza. flavoured).soda dough

QUALITY POINTS:

Texture, temperature, colour, consistency, freshness


Weighing/measuring, fermenting mixing, kneading, proving, portioning, addition of other ingredients,moulding

STORAGE PROCEDURE:


RANGE-4:DOUGH:

White bread dough, wholemeal bread dough, bun dough, speciality (naan, pitta, pizza, flavoured), sodabread

COOKING PRINCIPLES:

Time, steam injection, baking, deep frying, temperature control, testing, holding to serve warm

QUALITY POINTS:. ,Appearance, taste, texture, consistency, aroma, dish requirements, portion control, temperatureFINISHING:

Colour, dish specification requirements, balance, appearance, glazing, dusting, decorating, filing, portioningSTORAGE PROCEDURES:

Temperatures, date, labeling, covered, position, stock rotation

33


HEATHIER FOOD AND SPECIAL DIETS

Enable the candidates to develop skillsand knowledge and understanding ofthe importance of good health and theprinciples of balanced diet.

--~--- - -. --

Ob'ective Out ComesThe aim of this unit is to: The candidates will be able to:

• Demonstrate knowledge of balanceddiets & its principles

• Explain the importance of good health

• Describe good practice which will Ipreserve nutritional value of food I

during preparation cooking & serv,ice I• List types of special diets•• Explain main features of special diets• Produce menu items sUitable for

special diets

2

1

S.No.

To make them aware of the best

practice in the preparation, cooking andserving of dishes to ensure that the

I I nutrltionai value of the food product IS

~ not lost or harmed I

3 . Enable the candidates to plan special '

---J ~:~~~me~~ed36-~0~!~~---~==.:::::=::::::-DEMONSTRATE KNOWLEDGE OF BALANCE DIETS

RANGE-I:SOURCES:

Department of Health, Ministry of Agriculture Food and Fisheries, Food Standards Agency

IMPORTANCE:

To individuals and society

PRINCIPLES:

Nutritionally balanced, range of food groups, appropriate portion sizes, regular meals, meeting personalneeds (eg age, occupation, metabolism). recommended daily allowance (eg sa!J,sugar)L1FESTAGES:

Children, expectant ~nothers, elderly people, people suffering from ill health (low immune system),occupational groups (eg office. manual)

GOOD PRAC7ICE:

Preparation (eg trimming fat), use of healthier cooking methods (eg use of alternatives to fats and oils. orcooking methods that do not require the use of fats and oils, steaming instead of boiling to preservevitamins. grilling instead of frying), service (eg minimal holding times)

SOURCES WHERE THE NUTRITIONAL VALUES:

Nutrition value tables, food packets, internet, promotional leaflets

PLAN SPECIAL DIET

RANGE-II:SPECIAL DIETS:

Vegetarian, vegan, religious/cultural (eg. Kosher, Halal meaUpoultry), medicalfy' related (eg. salt free, fatfree, sugar free, high fibre), allergies/intolerance (eg allergic to cows milk, wheat, barley, soya, nuts in'particular peanuts, crustacean (ie. shrimp, lobster), fish, some fruits and spices, lactose intoleranc)

34

Pakistan Institute of Tourism & Hotel ManagementPRACTICES:

Interpret information on food labels (eg. ingredients, allergy advice, nutritional value. recommended dailyallowance, guideline daily amounts, additives and preservatives), adjusting menus and recipes, substitutionof ingredients, separation of food items separation of equipment, clear labeling Of. food, communication withcustomers (eg clear indication on the menus or much better to indicate alongside the dishes. verbal,communication with customers by confirming whilst the dish is being ordered. allergy advice on the foodlabels)

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KITCHEN OPERATIONS, COST & MENU PLANNING

S.No.

1

2

ObjectiveThe aim of this unit is to:

Provide the candidates the basic know

ledge about kitchen organization andthe principles of menu planning.

Increase awareness about the costingof dishes and the elements of cost to

be considered when calculating sellingprices.

Out ComesThe candidates will be- able to: .

• Describe the kitchen organization• Plan and prepare menus for catering

operations• Demonstrate awareness of basic

costs associated with catering Industry•• Apply basic calculations used In cate-

ring operations

• Describe the-'kitchen organization

,I

3 I Develop the practical application ofcalculating gross and net profits &

setting selling prices for menus anddish items.Recommended 30 hours

RANGE-I:IMPORTANCE OF KITCHEN LAYOUT:

To comply with leg(5'lation (health and safety. food safety). efficiency (time and motion)FOOD PRODUCTION SYSTEMS;

Fast food production system, a la' carte menu partie system, self service counter system

IMPORTANCE OF CORRECT WORK FLOW;

To establish commun{cation between departments. to improve efficiency. better quality of finished productreduce risk of accident. to promote good health and safety and food safety practice. to provide a betterservice to the customer

CATERING OPERATIONS:

Hotels, restaurants. hospitals, industrial catering, school'meals

STAFFING HIERARCHY:

Head chef, sous chef, chef de partie. commis chef

RESPONSIBILITIES OF SPECIFIC JOB ROLES:

Chef de partie & commis chef (responsible for set tasks in accordance with standard operating procedures).Sous chef (supervision of staff and tasks, supervision of food safety and health and safety practices, qualitycontrol, deputizing in the absence of the head chef), Head chef (management of staff, implementation offood safety and health and safety legislation and practices menu planning. costing ordering stock staff rota.staff tra ining.

REASONS FOR GOOD WORKING RELATIONSHIPS:

To improve efficiency of the operation, to contribute to high morale of staff, to develop good communication,to improve productivity of staff, to aim for a consistently high quality of food products, to provide a betterservice to the customer.

FUTURE TRENDS:

Technological changes. social changes. speed of service. food technology developments

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ast, lunch, afternoon tea, dinner

d'hote, a la carte, hors d'oeuvres, potage, entree, releve, farinaceous

in gross profit percentage, achieve the sent net profit required

RING OPERATIONS:

, restaurants, hospitals, industrial catering, school meals

ORS TO BE CONSIDERED:

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ENTS OF COST:

labour, overheads (gas:ele~tricity, rates. servicing, advertising)RING OPERATIONS:

• restaurants, hospitals, Industrial catering, school meals

ORS TO BE CONSIDERED:

of customers, price being charged, availability of food commodities. equipment available,staffbility, space available. type of organization, season

NICAL TERMINOLOGY:

ast, lunch, afternoon tea, dinner

RING OPERATIONS:

rs and soups, meat and poultry dishes, egg and fish dishes, pasta and vegetable dishes, desserts andry dishes

S OF MENUS:

RTANCE OF FOOD COST:

anal, subtraction, multiplication. division

costs (purchasing, storage. preparation, cooking and service). labour costs (direct and Indirect)ead costs (services, maintenance, repairs and sundry expenses)

S OF DISHES:

NGE-III:

RTANCE OF THE MENU:

of communication between the customer and a. caterer. planning tool' (a blueprint for a cateringzation), legal requirement to inform customers about pricing and various inclusions such as VAT'e charge

OCCASIONS:

NGE-IV:

, restaurants, hospitals, industrial catering, school meals

OR.S WHICH MUST BE MONITORED:

ng and purchasing food commodities, quality of food commodities, control of food commodities,te weighing and measuring, preparation and cooking losses, wastage control

C NUMERACY SKILLS:

akistan Institute of Tourism & Hotel ManagementNGE-II:

-

.J tRA

IMPOFMean'organservicMEALBreakf;~Hotels,FACT(TypeavailaTECHTableRAIMPOFMaintaCATEIHotelsFACT(SourlacculBASIAdditRAELEMFood.CATEHotelsFACTlFoodoverhTYPEStartesaVOLTYPEBreak

,

Pakistan Institute of Tourism & HQ~elManagementUNIT NUMBER 15:

ENGLISH LANGUAGE AND COMMUNICATION SKILLS

using lhh-::_ofskills

Develop hotel English and various terminology used in the kitchen & service.

Develop effective communication skills.

Develop the skills of handling complains.

. Enhance the skills of letter & applica-

I tion drafting & business corresponddence.

3

5

4

6

2

i Develop thetelephone.

I Recommended 30 hours_____ 0· • __ •

is,NO. ! The aim (Jt:~iSOU~i7[t:~e ------~~andidates-,3~~-ega~ti;-------·-~-I I • Write correct English and enhance

Develop written and spoken English speaking powerlanguage of the candidates .• Draft letters and applications as well

as business correspondence

• Develop hotel English and terminologycommonly used in the kitchen &service area.

• Handle complains of the guest• Describe the various means of com

munications.

• Select appropriate methods of communications.

• Explain the problems and barrier incommunicating.

• Describe the principles of good com- Imunications

RANGE:

Relateall cuslomer contact in English Language letter writing in English Language. English conversationsession.Drafting of applications for various porpose. Drafting of business correspondence. Use of variousterminologyin the kitchenand service areas.

Correctprocedures for dealing with problems.and complaints more effectively. Methods of communication(oral,written, non-verbal, visual). Barriers to communication, answer, made and transfer telephone callsHoldcalls& take message. Take room service orders on telephone from the guest.

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BASIC COMPUTER SKILLS

l-_.~

!

i

OutComesThe candidates will be able to:

• Operate computer (Basic)• Use computer for various purposes• Use internet

• Practice moodle system of education

the basicskills and

S.No. L Objective

i The aim of this unit is to:Provide Ihe candidatesknowledge of computerhandling.

Develop the abilities of the use of internet

Make them use the moodle system. !

r----TRecomme!2ded20 hours - ------------1=-------

RANGE:

___ .J

Basicoperation and handling a computer. Typing skills on computer. Uses of computer for variouspurposesin the kitchen. Searching on internet, discipline related subjects. Practice moodle system ofeducationin food production.

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Food producton level_ii

Education

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