PREPARE AND STORE FOODS

D1.HCC.CL2.11

Slide 1
Prepare and store foods
This Unit comprises seven elements:

1 Identify and collect food items required for preparations

2 Prepare dairy and eggs

3 Prepare dry goods

4 Prepare fruit and vegetables

5 Prepare meat, poultry and seafood

6 Assemble and use equipment

7 Store prepared foods

Slide 2
Prepare and store food
Assessment for this Unit may include:
 Oral questions
 Written questions
 Work projects
 Workplace observation of practical skills
 Practical exercises
 Formal report from employer or supervisor.

Slide 3
Prepare and store foods
Element 1: Identify and collect food items required for
preparation:
 Identify a range of food items correctly
 Collect food items as required for standard recipes
 Measure and assemble food items
correctly for standard recipes
 Maintain food items at correct
temperature during preparation
 Apply correct food handling
techniques.

Slide 4
Identify and collect food items
Identify a range of food items correctly:
 Vegetables:

• From above the ground:

 What is a vegetable?

 What is a fruit?

 What is a vegetable fruit?

• Below the ground:

 Tubers:

o Potatoes.

Slide 5
Identify and collect food items
Identify a range of food items correctly:
 Vegetables:
• From above the ground:
 What is a vegetable?
 What is a fruit?
 Vegetable fruit?
o Beans
o Tomatoes
o Avocado.

Slide 6
Identify and collect food items
Identify a range of food items correctly:
 Fruits:
 Soft: berries, grapes, gooseberries

 Hard: apples, pears

 Stone fruits: apricots, peaches

 Tropical: pineapple, bananas,

 Citrus: lemon, limes

 Miscellaneous: rhubarb, passion fruit, fig, watermelon.

Slide 7
Identify and collect food items
Identify a range of food items correctly

Dairy goods:
 Milk
 Fresh

 Powdered

 Canned.

Slide 8
Identify and collect food items
Identify a range of food items correctly

Dairy goods:
 Cheese:
 Hard: parmesan

 Soft: brie

 Fresh: ricotta

 Raw: ricotta

 Cooked: cheddar.

What are they? How are they made?

Slide 9
Identify and collect food items

Identify a range of food items correctly

Eggs:
 Chicken
 Duck
 Quail
 Emu.

Slide 10
Identify and collect food items
Collect food items as required for standard recipes:

 Are all commodities available?

 Are commodities available in form required?

 Is there an alternative?

 Is the alternative acceptable?

Slide 11
Identify and collect food items
Measure and assemble food items correctly for
standard recipes:
 Standard recipe
 10 people
 List of ingredients
 Order of production
 Method of production explained
 Photograph.

Slide 12
Identify and collect food items
Maintain food items at correct temperature during
preparation

Dry goods:
 Pasta; has it been cooked?

• Chill it!
 Can of tomatoes at room temperature,
Is it open?

• No, then it is ok
• Yes, then 2/4 hour rule applies.

Slide 13
Identify and collect food items
Maintain food items at correct temperature during
preparation

Dry goods:
 Bag of flour, is it open?
 Do you need more?

• Yes, Leave open

• No, close bag and seal container.

Slide 14
Identify and collect food items
Maintain food items at correct temperature during
preparation

Vegetables:
 Have they been peeled and cut?

• Yes, cover to protect from outside

contamination
 Have they been cooked?

• Yes, chill
• No, an leave at room temperature.

Slide 15
Identify and collect food items
Maintain food items at correct temperature during
preparation

High risk foods:

 Yes
 How much time will process step
consume?

• Maximum time 1 hour for re-cover,

re-chill.

Slide 16
Identify and collect food items
Apply correct food handling techniques:
 Wash hands before handling food
 Clean protective clothing
 Use clean equipment
 Protect food from contamination
 Keep raw foods separate
 Clean all equipment before
changing foods.

Slide 17
Prepare and store foods
Element 2: Prepare eggs and dairy
 Use eggs and dairy products efficiently to minimise
wastage
 Maintain food items at correct
temperature during preparation
 Apply correct food handling
techniques.

Slide 18
Prepare eggs and dairy
Use eggs and dairy products efficiently to minimise
wastage:
 Order only what is required
 Measure standard sizes
 Use consistent measure
 Weigh all ingredients.

Slide 19
Prepare eggs and dairy
Maintain food items at correct temperature during
preparation:
 Eggs and butter need to be at room temperature when
making cakes for better emulsification
 Other times dairy products need to be kept
in controlled atmosphere environment
 Milk powder is good alternative to
instead of fresh
 Make only as needed.

Slide 20
Prepare eggs and dairy
Apply correct food handling techniques:
 Wash hands before handling food
 Clean protective clothing
 Clean equipment
 Keep dairy goods chilled environment
until required.

Slide 21
Prepare and store foods
Element 3: Prepare dry goods
 Use dry goods efficiently to minimise wastage
 Maintain food items at correct temperature during
preparation
 Apply correct food handling techniques.

Slide 22
Prepare dry goods
Use dry goods efficiently to minimise wastage:
 Keep dry goods in closed containers
 Measure accurately
 Clean up any spills.

Slide 23
Prepare dry goods

Maintain food items at correct temperature during

preparation:
 Be aware of type of food being handled
 Keep high risk foods at room temperature
for minimum time
 Be aware of potential risks.

Slide 24
Prepare dry goods
Apply correct food handling techniques:
 Wash hands before handling food
 Clean protective clothing
 Clean equipment.

Slide 25
Prepare and store foods
Element 4: Prepare fruit and vegetables
 Clean fruit and vegetable items correctly
 Prepare fruit and vegetable items
using standard techniques
 Use fruit and vegetable efficiently to
minimise wastage
 Maintain food items at correct
temperature during preparation
 Apply correct food handling techniques.

Slide 26
Prepare fruit and vegetables
Clean fruit and vegetable items correctly:
 Remove visible dirt
 Wash if necessary
 Leafy vegetable need excess
water removed
 Clean before removing natural
skin or peel.

Slide 27
Prepare fruit and vegetables

Prepare fruit and vegetable items using standard

techniques:
 Peel
 Slice
 Dice
 Julienne
 Brunoise
 Rough chop.

Slide 28
Prepare fruit and vegetables
Use fruit and vegetable efficiently to minimise
wastage:
 Off cuts
 Odd sizes:
 Casseroles

 Fruit salads

 Juices.

Slide 29
Prepare fruit and vegetables

Maintain food items at correct temperature during

preparation:
 High risk foods
 Minimal time in danger zone
 Between 5°C and 60°C
 20 minutes maximum
 Return to controlled storage.

Slide 30
Prepare and store foods
Element 5: Prepare meat, poultry and seafood
 Clean meat, poultry and seafood items correctly
 Prepare meat, poultry and game items using standard
techniques
 Use meat, poultry and seafood efficiently to minimise
wastage
 Maintain food items at correct temperature
during preparation
 Apply correct food handling techniques.

Slide 31
Prepare meat, poultry and seafood

Clean meat, poultry and seafood items correctly:

 Cut to portion size
 Clean unwanted fat
 Remove unwanted shell
 No sinew or cartilage.

Slide 32
Prepare meat, poultry and seafood

Prepare meat, poultry and game items using standard

techniques:
 Portion size
 Required cut, classic and cultural
 Cooking method.

Slide 33
Prepare meat, poultry and seafood
Use meat, poultry and seafood efficiently to minimise
wastage:
 Purchasing size
 Portion size
 Off cuts
 Mince
 Dice.

Slide 34
Prepare meat, poultry and seafood
Maintain food items at correct temperature during
preparation:
 High risk foods
 Minimal time in danger zone
 Between 5°C and 60°C
 20 minutes maximum
 Return to controlled storage.

Slide 35
Prepare meat, poultry and seafood
Apply correct food handling techniques:
 Clean benches after changing foods
 Wash hands before and after handling foods
 Clean protective clothing everyday
 Clean self everyday; shower
 Do not handle ready to eat foods
with bare hands.

Slide 36
Prepare and store foods
Element 6: Assemble and use equipment
 Select appropriate equipment
 Use equipment correctly and safely to enterprise and
manufacturer’s instructions
 Dismantle and clean equipment
after use
 Report equipment faults to
appropriate personal.

Slide 37
Assemble and use equipment
Select appropriate equipment:
 What does a deep fryer look like?
 What is a mandolin?
 How do you make nuts into a fine powder?

• Blanch
• Blend
 What machine is needed
for each task?

Slide 38
Assemble and use equipment
Use equipment correctly and safely to enterprise and
manufacturers instructions:
 Correct operating is achieved if correct instruction are
followed
 Ensure equipment is assembled correctly
 All pieces are attached
 Safety precautions.

Slide 39
Assemble and use equipment
Dismantle and clean equipment after use:
 Dismantle in orderly manner
 Wash each part separately
 Sanitise and dry
 Re-assemble in correct order
 Any parts still not used
 Does it work?

Slide 40
Assemble and use equipment
Report equipment faults to appropriate personnel:
 Does the equipment work the same as last time you
used it?
 Can you see a fault
 Can you hear a faulty noise
 Report to supervisor
 Record defect.

Slide 41
Prepare and store foods
Element 7: Store prepared foods
 Store foods under appropriate conditions
and locations to ensure freshness
and quality
 Select appropriate containers
 Label appropriately
 Ensure freshness and quality through
first in, first out.

Slide 42
Store prepared food
Store food under appropriate conditions and locations
to ensure freshness and quality

Categorise the food:

 High risk:
 Store in protected environment:
chilled below 4°C
 Wrap to protect from outside
contamination
 Dry good
 Perishable.

Slide 43
Store prepared food
Store food under appropriate conditions and locations
to ensure freshness and quality

Categorise the food:

 Perishable
 Vegetable life longevity benefit
from chilled storage
 Some fruits life longevity benefit
from chilled storage.

Slide 44
Store prepared food

Select appropriate containers:

 Washable
 Strong
 Able to be sealed closed.

Slide 45
Store prepared food
Label appropriately:
 Name of product
 Date of manufacture
 Use by date
 Ingredients list
 Name of maker.

Slide 46
Store prepared food
Ensure freshness and quality through first in, first out:
 Stock rotation
 Set par stock levels
 Moves old stock
 Minimal stocking levels.

Slide 47