Prepare Starch Dishes

COMPETENCY BASED LEARNING MATERIALS

Sector

:

Qualification Title:

Unit of Competency:

Module Title:

Tourism

COOKERY NC II

Prepare Starch Dishes

Preparing Starches dishes

AMERICAN HOSPITALITY ACADEMY PHILIPPINES 3/F 131 FINMAN BUILDING, TORDESILLAS STREET, SALCEDO VILLAGE MAKATI CITY

Plan Training Session

Prepared by:

WILFREDO A. PENAFIEL II

Sample Data Gathering Instrument for Trainee’s Characteristics Please answer the following instrument according to the characteristics described below. Underline the answer of your choice that best describes you as a learner. Blank spaces are provided for some data that need your response. Characteristics of learners Language, literacy and numeracy (LL&N)

Cultural and language background

Average grade in:

Average grade in:

English

Math

a. 95 and above

a. 95 and above

b. 90 to 94

b. 90 to 94

c. 85 to 89

c. 85 to 89

d. 80 to 84

d. 80 to 84

a. 75 to 79

e. 75 to 79

Ethnicity/culture: a. Ifugao b. Igorot c. Ibanag d. Gaddang e. Muslim f. Ibaloy g. Others( please specify Tag-alog

Education & general knowledge

Highest Educational Attainment: a. High School Level b. High School Graduate c. College Level d. College Graduate e. with units in Master’s degree f. Masteral Graduate g. With units in Doctoral Level h. Doctoral Graduate

Sex

a. Male

Characteristics of learners b. Female Age Physical ability

Previous experience with the topic

Your age: 18 1. Disabilities(if any)_____________________ 2. Existing Health Conditions (Existing illness if any) a. None b. Asthma c. Heart disease d. Anemia e. Hypertension f. Diabetes g. Others(please specify) NONE Cookery Certificates a. Fish Mongery b. Bread Baking c. Kitchen Assistant d. Butchery Number of years as a competency trainer ______

Previous learning experience

List down trainings related to Cookery NONE

Training Level completed

National Certificates acquired and NC level NONE

Special courses

Other courses related to Cookery a. Units in education b. Master’s degree units in education c. Others(please specify) NONE

Learning styles

a. Visual - The visual learner takes mental pictures of information given, so in order for this kind of learner to retain information, oral or written, presentations of new information must contain diagrams and drawings, preferably in color. The visual learner can't concentrate with a lot of activity around him and will focus better and learn faster in a quiet study environment. b. Kinesthetic - described as the students in the classroom, who have problems sitting still and who often bounce their legs while

Characteristics of learners tapping their fingers on the desks. They are often referred to as hyperactive students with concentration issues. c. Auditory- a learner who has the ability to remember speeches and lectures in detail but has a hard time with written text. Having to read long texts is pointless and will not be retained by the auditory learner unless it is read aloud. d. Activist - Learns by having a go e. Reflector - Learns most from activities where they can watch, listen and then review what has happened. f. Theorist - Learns most when ideas are linked to existing theories and concepts. g. Pragmatist - Learns most from learning activities that are directly relevant to their

situation. Other needs

a. b. c. d.

Financially challenged Working student Solo parent Others(please specify) NONE

FORM 1.1 SELF-ASSESSMENT CHECK (ALL UNITS) INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary data or information which is essential in planning training sessions. Please check the appropriate box of your answer to the questions below. CORE COMPETENCIES CAN I…?

YES NO

CLEAN AND MAINTAIN KITCHEN PREMISES 1.

1.1 Clean, sanitize and store equipment

√

1.2 Clean and sanitize premises

√

1.3 Dispose of waste

√

PREPARE STOCKS, SAUCES AND SOUPS 2.

2.1 Prepare stocks, glazes and essences required for menu items

√

2.2 Prepare soups required for

√

menu items 2.3 Prepare sauces required for

√

menu items 2.4 Store and reconstitute stocks, sauces and soups 3.

4.

PREPARE APPETIZERS 3.1 Perform Mise’ en place

√

3.2 Prepare a range of appetizers

√

3.3 Present a range of appetizers

√

3.4 Store appetizers

√

PREPARE SALADS AND DRESSINGS 4.1 Perform Mise’ en place

5.

√

√

4.2 Prepare a variety salads and dressings

√

4.3 Present a variety of salads and dressings

√

4.4 Store salads and dressings

√

PREPARE SANDWICHES 5.1 Perform Mise’ en place

√

CORE COMPETENCIES CAN I…?

6.

7.

8.

9.

YES NO

5.2 Prepare a variety of sandwiches

√

5.3 Present a variety of sandwiches

√

5.4 Store sandwiches

√

PREPARE MEAT 6.1 Perform Mise en place

√

6.2 Cook meat cuts for service

√

6.3 Present meat cuts for service

√

6.4 Store meat

√

PREPARE VEGETABLES DISHES 7.1 Perform Mise en place

√

7.2 Prepare vegetable dishes

√

7.3 Present vegetable dishes

√

7.4 Store vegetables dishes

√

PREPARE EGG DISHES 8.1 Perform Mise en place

√

8.2 Prepare and cook egg dishes

√

8.3 Present egg dishes

√

8.4 Store egg dishes

√

PREPARE STARCH DISHES 9.1 Perform Mise en place

√

9.2 Prepare starch dishes

√

9.3 Present Starch dishes

√

9.4 Store Starch dishes 10.

11.

PREPARE POULTRY AND GAME DISHES 10.1 Perform Mise en place

√

10.2 Cook poultry and game dishes

√

10.3 Plate/present poultry and game dishes

√

10.4 Store poultry and game

√

PREPARE SEAFOOD DISHES 11.1 Perform Mise en place

√

11.2 Handle fish and seafood

√

CORE COMPETENCIES CAN I…?

12.

13.

YES NO

11.3 Cook fish and shellfish

√

11.4 Plate/Present fish and seafood

√

11.5 Store fish and seafood

√

PREPARE DESSERTS 12.1 Perform mise en place

√

12.2 Prepare desserts and sweet sauces

√

12.3 Plate/Present desserts

√

12.4 Store desserts

√

PACKAGE PREPARED FOOD 13.1 Select packaging materials

√

13.2 Package food

√

Note: In making the Self-Check for your Qualification, all required competencies should be specified. It is therefore required of a Trainer to be well- versed of the CBC or TR of the program qualification he is teaching.

Evidences/Proof of Current Competencies Form 1.2: Evidence of Current Competencies acquired related to Job/Occupation Current competencies 4.1 Perform Mise’ en place

Proof/Evidence Video Tapes

Means of validating Watched and analyze the video performing Mis en place Oral Questioning about the demonstration

Diagnostic assessment Demonstrated how to perform mise’en place in preparing a salads & dressing 5.1 Perform Mise’ en place

Video Tapes

Watched and analyze the video performing Mis en place in preparing sandwiches Oral Questioning

7.1 Perform Mise en place

Certificate in training

Third Party Report from the previous employer Demonstrated the performance of task Oral Questioning about the demonstration

7.2 Prepare vegetable dishes

Video Tapes

Watched and analyze the video Preparing Vegetable dishes Oral Questioning

Identifying Training Gaps From the accomplished Self-Assessment Check (Form 1.1) and the evidences of current competencies (Form 1.2), the Trainer will be able to identify what the training needs of the prospective trainee are. Form

1.3

Summary of Current Competencies (Sample)

Required Units of Competency/Learning Outcomes based on CBC

Competencies

Current Competencies

Versus

Required

Training Gaps/Requirements

1. CLEAN AND MAINTAIN KITCHEN PREMISES Clean, sanitize and store equipment

Clean, sanitize and store equipment

Clean and sanitize premises

Clean and sanitize premises

Dispose of waste

Dispose of waste

2. PREPARE STOCKS, SAUCES AND SOUPS Prepare stocks, glazes and essences required for menu items

Prepare stocks, glazes and essences required for menu items

Prepare soups required for menu items

Prepare soups required for menu items

Prepare sauces required for

Prepare sauces required for menu items

menu items Store and reconstitute stocks, sauces and soups

Store and reconstitute stocks, sauces and soups

3. PREPARE APPETIZERS Perform Mise’ en place

Perform Mise’ en place

Prepare a range of appetizers

Prepare a range of appetizers

Present a range of appetizers

Present a range of appetizers

Store appetizers

Store appetizers

4. PREPARE SALADS AND DRESSINGS Perform Mise en place

Perform Mise en place

Prepare a variety salads and dressings

Prepare a variety salads and dressings

Present a variety of salads and dressings

Present a variety of salads and dressings

Store salads and dressings

Store salads and dressings

5. PREPARE SANDWICHES Perform Mise en place


Prepare a variety of sandwiches

Prepare a variety of sandwiches

Present a variety of sandwiches

Present a variety of sandwiches

Store sandwiches

Store sandwiches

6. PREPARE MEAT DISHES Perform Mise en place


Cook meat cuts for service

Cook meat cuts for service

Present meat cuts for service

Present meat cuts for service

Store meat

Store meat

7. PREPARE VEGETABLES DISHES Perform Mise en place


Prepare vegetable dishes

Prepare vegetable dishes

Present vegetable dishes

Present vegetable dishes

Store vegetables dishes

Store vegetables dishes

8. PREPARE EGG DISHES Perform Mise en place


Prepare and cook egg dishes

Prepare and cook egg dishes

Present egg dishes

Present egg dishes

Store egg dishes

Store egg dishes

9. PREPARE STARCH DISHES

10.



Prepare starch dishes


Present Starch dishes

Present Starch dishes

Store Starch dishes

Store Starch dishes

PREPARE POULTRY AND GAME DISHES Perform Mise en place


Cook poultry and game dishes

Cook poultry and game dishes

Plate/present poultry and game dishes

Plate/present poultry and game dishes

Store poultry and game

Store poultry and game

11. PREPARE SEAFOOD DISHES Perform Mise en place


Handle fish and seafood

Handle fish and seafood

Cook fish and shellfish

Cook fish and shellfish

Plate/Present fish and seafood

Plate/Present fish and seafood

Store fish and seafood

Store fish and seafood

12. PREPARE DESSERTS Perform Mise en place


Prepare desserts and sweet sauces

Prepare desserts and sweet sauces

Plate/Present desserts

Plate/Present desserts

Store desserts

Store desserts

13. PACKAGE PREPARED FOOD Select packaging materials

Select packaging materials

Package food dressings

Package food

Using Form No.1.4, convert the Training Gaps into a Training Needs/ Requirements. Refer to the CBC in identifying the Module Title or Unit of Competency of the training needs identified Form No. 1.4: Training Needs Training Needs (Learning Outcomes) Clean, sanitize and store equipment Clean and sanitize premises

Module Title/Module of Instruction 1. CLEAN AND MAINTAIN KITCHEN PREMISES

Dispose of waste Prepare stocks, glazes and essences required for menu items

2. PREPARE STOCKS, SAUCES AND SOUPS

Prepare soups required for menu items Prepare sauces required for menu items Store and reconstitute stocks, sauces and soups Perform Mise’ en place

3. PREPARE APPETIZERS

Prepare a range of appetizers Present a range of appetizers Store appetizers Prepare a variety salads and dressings Present a variety of salads and dressings

7. PREPARE SALADS AND DRESSINGS

Store salads and dressings Prepare a variety of sandwiches

10. PREPARE SANDWICHES

Present a variety of sandwiches Store sandwiches Perform Mise en place Cook meat cuts for service Present meat cuts for service Store meat

13. PREPARE MEAT DISHES

Present vegetables dishes Store vegetables dishes Perform Mise en place

17. PREPARE VEGETABLES DISHES 19. PREPARE EGG DISHES

Prepare and cook egg dishes Present egg dishes Store egg dishes Perform Mise en place Prepare Starch Dishes

23. PREPARE STARCH DISHES

Present Starch dishes Store Starch dishes Perform Mise en place Cook poultry and game dishes

27. PREPARE POULTRY AND GAME DISHES

Plate/present poultry and game dishes Store poultry and game Perform Mise en place Handle fish and seafood

31. PREPARE SEAFOOD DISHES

Cook fish and shellfish Plate/Present fish and seafood Store fish and seafood Perform Mise en place

36. PREPARE DESSERTS

Prepare desserts and sweet sauces Plate/Present desserts Store desserts Select packaging materials Package food

40. PACKAGE PREPARED FOOD

SESSION PLAN Sector

:

Qualification Title

:

Cookery NC II

Unit of Competency

:

Prepare Starch dishes

Module Title

:

Preparing Starch dishes

TOURISM (HOTEL AND RESTAURANT)

Learning Outcomes: LO1. Perform Mise en place LO2. Prepare starch dishes LO3. Present Starch dishes LO4. Store Starch dishes A. INTRODUCTION This Module deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as pasta and noodles B. LEARNING ACTIVITIES LO 1:


Learning Content Tools, equipments and utensils needed in cooking starch

Methods Self-paced/Modular

Presentation Read Information Sheet 9.1-1 Tools, equipments and utensils needed in cooking starch

Practice

Feedback

Resources

Answer Self- Compare to CBLM Check 9.1-1 answer Key Tools, equipme 9.1-1 nts and utensils needed in cooking starch

Time 1/2hr

Lecture

Viewing of video on Tools, equipments and utensils needed in cooking starch

Variety /type of starch dishes

Self-paced/Modular

Listen to the lecture on additional information about the content Watch video on Tools, equipments and utensils needed in cooking starch  Read

Informatio n Sheet 9.1-2 Variety /type of starch dishes

Lecture

Viewing of video on Variety /type of starch dishes

Listen to the lecture on additional information about the content Watch video on Variety /type of starch dishes

Video Tapes

Answer Self- Compare tp CBLM Check 9.1-2 answer Key Variety /type of 9.1-2 starch dishes

Video Tapes

1/2 hr

Methods of cooking starch

Self-paced/Modular

Informatio n Sheet 9.1-3 Methods of cooking starch

Demonstration

Nutritional value/component s of starch

 Read

Self-paced/Modular

Lecture

Answer Self- Compare tp CBLM Check 9.1-3 answer Key Methods of 9.1-3 cooking starch

Video tapes Tools, equipments and utensils, supplies and materials

Watch the video on How to cook starch

Perform Task Evaluate the performance Sheet 9.1-3 using performance Criteria checklist 9.13

Read Information Sheet 9.1-4 Nutritional value/compon ents of starch

Answer Self- Compare tp CBLM Check 9.1-4 answer Key Nutritiona l 9.1-4 value/co mponent s of starch

Listen to the lecture on additional information about the content

2hrs

1/2 hr

Viewing of video on Nutritional value/components of starch

Safe work practices

Watch video on Nutritional value/compon ents of starch

Self-paced/Modular

Read Information Sheet 9.1-5 Safe work practices

Lecture


Video Tapes

Answer Self- Compare tp Check 9.1-5 answer Key 9.1-5

CBLM

1/2 hr


CBLM

1/2 hr

Viewing of video on Safe Watch video on Safe work practices work practices Principles and practices of hygiene related to use of raw ingredients

Self-paced/Modular

Read Information Sheet 9.1-6 Principles and practices of hygiene related to use of raw ingredients

Lecture


Watch video on and Viewing of video on principles of principles and practices of practices hygiene related to use of hygiene related to use of raw raw ingredients ingredients

Logical and time efficient work flow

Self-paced/Modular

Lecture/Discussion

Read Information Sheet 9.1-7 Logical and time efficient work flow Participate actively in discussions on Logical and time efficient work flow

Video Tapes


CBLM

1/2hr

Cutting and presentation techniques of vegetables and fruits

Self-paced/Modular

Demonstration

Read Information Sheet 9.1-8 Cutting and presentation techniques of vegetables and fruits


Watch the video how to Perform Cutting and presentation techniques of vegetables and fruits techniques of vegetable and fruits


CBLM 2hrs Video tapes, Tools, equipments and utensils, supplies and materials

Organizational skills and teamwork

Self-paced/Modular

Viewing of video

Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes

Self-paced/Modular

Lecture/Discussions

Read Information Sheet 9.1-9 Organizational skills and teamwork


CBLM


CBLM

1/2h r

Video Tapes

Watch video on Organizational skills and teamwork Read Information Sheet 9.1-10 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes Participate actively in discussions on lecture on Waste minimization techniques

1/2 hr

and environmental considerations in specific relation to vegetables, eggs and starch dishes

LO 2: PREPARE STARCH DISHES Cooking methods of pasta

Matching sauces to pasta

Self-paced/Modular

Read Information Sheet 9.2-1 Cooking methods of pasta

Demonstration

Watch the video Evaluate the about cooking Perform Task performance Sheet 9.2-1 methods of pasta using performance Criteria checklist 9.21

Self-paced/Modular

Read Information Sheet 9.2-2 Matching sauces to pasta



CBLM Video Tapes

2hrs

Tongs, Pots, Pans ,Strainer, Wooden Spoon,

CBLM Video tapes

1hr

Lecture

Food safety practices in cooking pasta

Logical and timeefficient work flow


Self-paced/Modular

Read Information Sheet 9.2-3 Food safety practices in cooking pasta

Lecture


Self-paced/Modular

Read Information Sheet 9.2-3 Logical and time efficient work flow

Lecture/Discussion

Participate actively in discussions on Logical and time


CBLM

1/2 hr


CBLM

1/2 hr

efficient work flow

LO3. PRESENT STARCH DISHES Present starch dishes attractively

Self-paced/Modular

Lecture/Discussions

Demonstration

Read Information Sheet 9.3-1 Present starch dishes attractively


CBLM Video tapes


Plate, Fork, Tongs , Pasta ,Sauce ,Garnish

Participate actively in discussions on lecture on how to Present starch dishes attractively

Watch the video on how to Present starch dishes attractively

1hr

Creative presentation techniques

Self-paced/Modular

Lecture

Demonstration

Factors to consider in plating starch dishes

Self-paced/Modular

Read Information Sheet 9.3-2 Creative presentation techniques

Answer Self- Compare to Check 9.3-2 answer Key 9.3-2

CBLM Video Tapes

Watch the video on Creative presentation techniques


Plate , Tongs ,Fork ,Pasta ,sauce ,garnishes

Read Information Sheet 9.3-3 Factors to consider in plating starch dishes


1/2 hr

Listen to lecture on Creative presentation techniques

CBLM

1/2 hr

Hygienic food handling practices

Lecture

Listen to lecture on Factors to consider in plating starch dishes

Self-paced/Modular

Read Information Sheet 9.3-4 Hygienic food handling practices

Lecture/Group discussion

Safe work practices on presenting and plating vegetable

Self-paced/Modular


CBLM Video tapes

1/2 hr


CBLM Video tapes

1/2 hr

Participate in group and discussions on Hygienic food handling practices

Read Information Sheet 9.3-5 Safe work practices on presenting

and plating vegetable Lecture/Group discussion

Demonstration


Self-paced/Modular

Viewing of video

Participate in group and discussions on Safe work practices on presenting Vegetables Watch the video on Safe work practices on presenting vegetable Read Information Sheet 9.3-6 Organizational skills and teamwork Watch video on Organizational skills and teamwork

Perform Task Evaluate the Sheet 9.3-5 performance using performance Criteria checklist 9.35

Plate ,Gloves ,knife ,Vegetable s


CBLM Video Tapes

1/2hr

Waste minimization techniques

Self-paced/Modular

Lecture/Discussions

LO4. STORE STARCH DISHES

Read Information Sheet 9.3-7 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes Participate actively in discussions on lecture on Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes


CBLM

1/2 hr

Self-paced/Modular Observed hygienic handling and storing starchy products


Principles and practices of storing, starchy products

Self-paced/Modular

Read Information Sheet 9.4-1 Observed hygienic handling and storing starchy products View Film About Mise en place


CBLM

1/2hr


CBLM

1/2hr

Participate in group and discussions on Observed hygienic handling and storing starchy products Read Information Sheet 9.4-2 Principles and practices of storing, starchy products View Film About Mise en place Participate in

Culinary terms related to handling and storage of starchy products


group and discussions on Principles and practices of storing, starchy products

Self-paced/Modular

Read Information Sheet 9.4-3 Culinary terms related to handling and storage of starchy products


Safe work practices

Self-paced/Modular


1/2hr

Participate in group and discussions on Culinary terms related to handling and storage of starchy products Read Information Sheet 9.4-4 Safe work


CBLM

1/2hr

practices Lecture


Viewing of video on Safe Watch video on Safe work practices work practices Logical and time efficient work flow

Self-paced/Modular

Lecture/Discussion


Self-paced/Modular

Read Information Sheet 9.4-5 Logical and time efficient work flow


CBLM


CBLM

1/2hr

Participate actively in discussions on Logical and time efficient work flow

Read Information Sheet 9.4-6 Organizational skills and teamwork

Video Tapes

1/2hr

Principles and practices of hygienic handling and storage of meat

Viewing of video

Watch video on Organizational skills and teamwork

Self-paced/Modular

Read Information Sheet 9.4-7 Principles and practices of hygienic handling and storage of meat


Costing, yield testing, portion control of meat

Self-paced/Modular


CBLM

1/2hr


CBLM

1hr

Participate in group and discussions on Principles and practices of hygienic handling and storage of meat Read Information Sheet 9.4-8 Costing, yield testing, portion control of meat


Waste minimization techniques and environmentfriendly disposal

Self-paced/Modular

Lecture/Discussions

Participate in group and discussions on Costing, yield testing, portion control of meat

Read Information Sheet 9.4-9 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes Participate actively in discussions on lecture on Waste minimization techniques and environmental considerations


CBLM

1/2hr

in specific relation to vegetables, eggs and starch dishes

C. ASSESSMENT PLAN 1. Testing condition: Equipment:

PPE:

 Slicers  Pans  Utensils  Tilting fry pan  Steamers  Baine marie  Mandoline Tools

Chef’s jacket, apron, skull cap, clogs

-

pots and pans bowls and Plastic wrap Aluminum foil measuring cups weighing scales cleaning materials and linen tea towels serviettes table cloth

2. Venue of the assessment: Institutional/Assessment area/ Practical work area 3. Type of assessment: Written test, demonstration, oral questioning 4. Type of evidence:

 Direct observation: result of performance of task, sample of finished product  Written : answer sheet  Oral questioning: rating sheet

5.Performance Test

 

Creative presentation techniques Safe work practices on presenting and plating vegetable

6.Written Test:  Tools, equipments and utensils needed in cooking starch  Variety /type of starch dishes  Nutritional value/components of starch  Safe work practices  Principles and practices of hygiene related to use of raw ingredients  Logical and time efficient work flow  Organizational skills and teamwork  Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes  Matching sauces to pasta  Food safety practices in cooking pasta  Logical and time-efficient work flow  Factors to consider in plating starch dishes  Hygienic food handling practices  Organizational skills and teamwork  Waste minimization techniques  Observed hygienic handling and storing starchy products  Principles and practices of storing, starchy products  Culinary terms related to handling and storage of starchy products  Safe work practices  Logical and time efficient work flow  Organizational skills and teamwork  Principles and practices of hygienic handling and storage of meat  Costing, yield testing, portion control of meat  Waste minimization techniques and environment-friendly disposal D. TEACHER’S SELF-REFLECTION OF THE SESSION The CBLM is very effective according to the feedback of majority of the students. Some students are relatively slower than the others. The teacher is needs to provide more guidance. Giving of extra assignment for slower students can be done.

PARTS OF A COMPETENCY-BASED LEARNING MATERIAL References/Further Reading Performance Criteria Checklist Operation/Task/Job Sheet Self Check Answer Key Self Check Information Sheet Learning Experiences Learning Outcome Summary

Module Content Module Content Module List of Competencies Content Module Content

Module Content Front Page In our efforts to standardize CBLM, the above parts are recommended for use in Competency Based Training (CBT) in Technical Education and Skills Development Authority (TESDA) Technology Institutions. The next sections will show you the components and features of each part.

COMPETENCY BASED LEARNING MATERIALS

Sector

:

Qualification Title:

Unit of Competency:

Module Title:

Tourism

COOKERY NC II


Preparing Starches dishes

AMERICAN HOSPITALITY ACADEMY PHILIPPINES 3/F 131 FINMAN BUILDING, TORDESILLAS STREET, SALCEDO VILLAGE MAKATI CITY

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL Welcome! The unit of competency, “Prepare Starch Dishes” is one of the competencies of COOKING NC II , a course which comprises the knowledge, skills and attitudes required for a TVET trainer to possess. The module, “Prepare Starch Dishes”, contains training materials and activities related to Perform Mise en place (1G), Prepare starch dishes (2G), Present starch dishes (3G), Store starch dishes (4G) for you to complete. In this module, you are required to go through a series order to complete each learning outcome. In each Information Sheets, Self-Checks, Operation Sheets Follow and perform the activities on your own. If you hesitate to ask for assistance from your facilitator.

of learning activities in learning outcome are and Task/Job Sheets. have questions, do not

Remember to: • Work through all the information and complete the activities in each section. • Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module. • Most probably, your trainer will also be your supervisor or manager. He is there to support you and show you the correct way to do things. • You will be given plenty of opportunities to ask questions and practice on the job. Make sure you practice your new skills during regular work shifts. This way, you will improve your speed, memory and your confidence. • Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each section to test your own progress. Use the Performance Criteria Checklist or Procedural Checklist located after the sheet to check your own performance.

• When you feel confident that you have had sufficient practice, ask your Trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart. You need to complete this module before you can perform the next module. Prepare poultry and game dishes

COOKERY NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No.

Unit of Competency

Module Title

1.

Clean and maintain kitchen premises

Cleaning and maintaining kitchen premises

2.

Prepare stocks, sauces and soups

Preparing stocks, sauces and soups

3.

Prepare appetizers

Preparing appetizers

4.

Prepare salads and dressing

Preparing salads and dressing

5.

Prepare sandwiches

Preparing sandwiches

6.

Prepare meat dishes

Preparing meat dishes

7.

Prepare vegetables

Preparing vegetables

Code TRS512328

TRS512331

TRS512381 TRS512382

TRS512330 TRS512383 TRS512384

8. 9.

dishes

dishes

Prepare egg dishes

Preparing egg dishes


Preparing starch dishes

Prepare poultry and 10. game dishes

Preparing poultry and game dishes

11. Prepare seafood dishes

Preparing seafood dishes

12. Prepare desserts

Preparing desserts

13.

Package prepared food

Packaging prepared food

TRS512385 TRS512386

TRS512333

TRS512334 TRS512335 TRS512340

MODULE CONTENT UNIT OF COMPETENCY MODULE TITLE

Prepare Starch Dishes Preparing Starch Dishes

MODULE DESCRIPTOR: This module deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as pasta and noodles.

NOMINAL DURATION: 24 Hours

LEARNING OUTCOMES: At the end of this module you MUST be able to: 1. Perform Mise en place 2. Prepare starch dishes 3. Present starch dishes 4. Store starch dishes

ASSESSMENT CRITERIA: 1. Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks 2. Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise requirements 3. Ingredients are assembled according to correct quantity, type and quality required 4. Ingredients are prepared based on the required form and time frame 5. Frozen ingredients are thawed following enterprise procedures. 6. Where necessary, raw ingredients are washed with clean potable water. 7. Variety of starch products are selected and prepared according to enterprise recipes 8. Optimum quality is ensured using appropriate cooking methods 9. Sauces and accompaniments appropriate to starch products are selected 10. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 11. Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements 12. Suitable plate are selected according to enterprise standards 13. Starch dishes are presented hygienically and attractively using suitable garnishes and

14. side dishes 15. Factors in plating dishes are observed in presenting poultry and game dishes 16. Starch are stored at the correct temperature 17. Optimum freshness and quality is maintained in accordance with enterprise storing techniques and procedures 18. Quality trimmings and other leftovers are utilized where and when appropriate 19. Starch is stored in accordance with FIFO operating procedures and storage of starch requirements

LEARNING OUTCOME NO. 2 (PREPARE STARCH DISHES) Contents: 1. 2. 3. 4.

Cooking methods of pasta Matching sauces to pasta Food safety practices in cooking pasta Logical and time-efficient work flow (Refer to session 9.1-7(LO1)

Assessment Criteria 1. Variety of starch products are selected and prepared according to enterprise recipes 2. Optimum quality is ensured using appropriate cooking methods 3. Sauces and accompaniments appropriate to starch products are selected 4. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes 5. Workplace safety and hygienic procedures are followed according to enterprise and legislated requirements

Conditions The students/trainees must be provided with the following: EQUIPMENT

    

   

LCD Projector (optional for lecture) Overhead Projector (Optional for lecture) Television and multimedia player Whiteboard with marker and eraser Applicable equipment as prescribed by Training regulations Electric, gas or induction ranges Ovens, including combi ovens Microwaves Grills and griddles

LEARNING MATERIALS

SUPPLIES & MATERIALS

Forms of pasta

 Manuals   Books  Video (CD) Long  Short  Designer  Dried

 Flat

EQUIPMENT

           

Deep fryers Salamanders Food processors Blenders Mixers Slicers Pans Utensils Tilting fry pan Steamers Baine marie Mandoline

LEARNING MATERIALS

SUPPLIES & MATERIALS

 Long  Noodles -wheat noodles -egg noodles -rice noodles -cellophane

TOOLS pots and pans bowls and Plastic wrap Aluminum foil measuring cups weighing scales cleaning materials and linen tea towels serviettes table cloth aprons uniforms hair restraints toque, caps, hairnets -

Methodologies Lecture Group discussion simulation demonstration Film viewing Assessment Method:     

1. 2. 3. 4.

Direct observation Written test Return demonstration Review of portfolios of evidence and third party workplace reports of on-the-job performance by the candidate

Learning Experiences Learning Outcome 2

Prepare Starch Dishes Learning Activities Read Information Sheet 9.2-1 on Cooking methods of pasta

Answer Self-Check 9.2-1

Special Instructions In this Learning Outcome you shall learn how to present starch dishes by knowing the Cooking methods of pasta.

Compare answers with the answer key. You are required to get all answers correct. If not, read the information sheets again to answer all questions correctly. Listen to the discussion on other matters

regarding

Preparing

Starch Dishes Watch the video about cooking methods of pasta Perform Task Sheet 9.2-1

Evaluate your own work using the Performance Criteria Checklist

You may ask your trainer to observe and evaluate your performance using the Performance criteria Checklist 9.2-1 Read Information Sheet 9.2-2 on Matching sauces to pasta


Compare answers with the answer key. You are required to get all answers correct. If not, read the

information sheets again to answer all questions correctly. Listen to the discussion on other matters regarding Preparing Starch Dishes

Watch the video on Matching sauces to pasta Perform Task Sheet 9.2-2

Evaluate your own work using the Performance Criteria Checklist

You may ask your trainer to observe and evaluate your performance using the Performance criteria Checklist 9.2-2 Read Information Sheet 9.2-3 on Food safety practices in cooking pasta


Compare answers with the answer key. You are required to get all answers correct. If not, read the information sheets again to answer all questions correctly. Listen to the discussion on other matters regarding Preparing Starch Dishes

Information Sheet 9.2-1 Cooking Method of Pasta Learning Objectives: After reading this information sheet, you should be able to 1. Identify the Cooking Method of Pasta 2. Ensure optimum quality using appropriate cooking methods. 3. Cooked Pasta using Boiling Method. I. Cooking Methods of Pasta A. To boil means to cook in a liquid that is bubbling rapidly and greatly agitated. Water boils at 212°F (100°C) at sea level. No matter how high the burner is turned, the temperature of the liquid will go no higher. Boiling is generally reserved for vegetables and starches. (Gislen, p. 70). B. To blanch means to cook an item partially and briefly, usually in water but sometimes by other. There are two ways of blanching in water: • Place the item in cold water, bring to a boil, and simmer briefly. Cool the item by plunging it into cold water. • Place the item in rapidly boiling water and return the water to the boil. Remove the item and cool in cold water. (Gislen, p. 71). C. To sauté means to cook quickly in a small amount of fat. (Gislen, p. 71).

Pasta Method can be used. It is so called because, like pasta, the item is cooked in a large quantity of water and drained. This method is good for producing separate, unsticky grains. However, some nutrients are lost in the cooking water, so chefs disagree about the value of the method. 1. Drop the washed, drained grain into a large pot of boiling salted water. 2. When just tender, pour into a strainer and drain well. 3. Place in a hotel pan. Cover and steam dry in oven 5 to 10 minutes, or leave uncovered and place in a steamer to steam dry. (Gislen, p. 643). Alternative Method: Steam Table Service

Pasta gradually becomes soft and mushy when kept hot for service, but it will hold reasonably well for 30 minutes. It will not be as good as if freshly cooked, however. This method should not be used unless cooking pasta to order is not possible in a particular food-service operation. 1. Follow steps 1 to 3 above. 2. Drain the pasta while still slightly undercooked. Rinse briefly in cool water, enough to stop the cooking and rinse off starch but not enough to cool the pasta. Pasta should still be quite warm. 3. Transfer the pasta to a steam table pan and toss with oil to prevent sticking. 4. Hold for up to 30 minutes. (Gislen, p. 661).

Cooking Pasta DONENESS Pasta should be cooked al dente, or “to the tooth.” This means cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. Much of the pleasure of eating pasta is its texture (that’s why there are so many shapes), and this is lost if it is overcooked. Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. As soon as the pasta is al dente, the cooking must be stopped at once. Half a minute extra is enough to overcook it. Cooking times differ for every shape and size of pasta. Timing also depends on the kind of flour used and the moisture content. Times indicated on packages are often too long. Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 11⁄2 minutes to cook after the water returns to a boil. The following procedures can be used for quantity cookery. (Gislen, p. 661).

Self- Check 9.2-1 Fill in the blanks: Complete the statement by writing the correct answer in the space provided. _________1. To cook in a liquid that is bubbling rapidly and greatly agitated. _________2. Firm, not soft or mushy, to the bite. Said of vegetables and pasta. _________3. Water Boils temperature in cooking Pasta. _________4. To cook an item partially and briefly, usually in water but sometimes by other method. _________5. . It is so called because, like pasta, the item is cooked in a large quantity of water and drained.

ANSWER KEY 9.2-1 1. Boil 2. Al dente

3. 212°F (100°C) 4. Blanch 5. Pasta method

TASK SHEET 9.2-1 Title: Cooking Method of Pasta Performance Objective: Given Cooking Method of Pasta, you should be able to Cook Pasta and ensure optimum quality using appropriate cooking methods.

Supplies/Materials : Spaghetti Pasta, Oil, Water,Salt Equipment

:

Stove, Pot, Strainer

Steps/Procedure for Safety Precautions: 1. Wear proper PPE such as chef’s jacket, skull cap, hairnet and clogs. 2. Observe proper safety instructions in the kitchen. 3. Prepare all necessary tools and materials. Steps/Procedure for Cooking Pasta 1. Use at least 4 quarts boiling salted water per pound of pasta (4 L per 500 g). Use about 11⁄2 tablespoons (25 g) salt per 4 quarts (4 L) water. 2. Boil Water and drop the pasta. 3. Continue to boil, stirring a few times. 4. As soon as the pasta is al dente, drain it immediately in a colander and rinse with cold running water until completely cooled. 5. Toss the pasta with a small amount of oil to keep it from sticking. 6. Serve Pasta, place the desired number of portions in a china cap and immerse in simmering water to reheat. Drain, plate, and add sauce. 7. Clean As you go.

Assessment Method: 1. Observation 2. Demonstration 3. Oral questioning

Performance Criteria Checklist 9.2-1 CRITERIA

Did you…. 1. Wear proper PPE such as chef’s jacket, skull cap, hairnet and clogs? 2. Observe proper safety instructions in the kitchen? 3. Prepare all necessary tools and materials? 4. Use at least 4 quarts boiling salted water per pound of pasta (4 L per 500 g). Use about 11⁄2 tablespoons (25 g) salt per 4 quarts (4 L) water? 5. Boil Water and drop the pasta? 6. Continue to boil, stirring a few times? 7. As soon as the pasta is al dente, drain it immediately in a colander and rinse with cold running water until completely cooled? 8. Toss the pasta with a small amount of oil to keep it from sticking? 9. Serve Pasta, place the desired number of portions in a china cap and immerse in simmering water to reheat. Drain, plate, and add sauce? 10.

Clean the area?

YES

NO

Information Sheet 9.2-2 Matching sauces to pasta

Learning Objectives: After reading this INFORMATION SHEET, YOU MUST be able to select sauces and accompaniments appropriate to starch products. Matching sauces to pasta Pasta is made in hundreds of shapes and sizes. Each shape is appropriate for different preparations because of the way different kinds of sauce cling to them or the way their textures complement the texture of the topping. The illustration shows some of the most popular kinds. Table 19.2 describes the most common shapes and gives suggestions for what sauces is best for different kinds of pasta. Remember that fresh egg pasta and factory-made spaghetti and macaroni are different products. It makes no sense to say that one type is better than the other. Italian cooks use fresh and dried pasta in different ways, with different recipes for each type. Factory pasta has a chewy, robust texture, good with robust sauces, while fresh egg pasta is tender and more delicate. Fresh egg pasta absorbs sauces more deeply than factory macaroni products. In general, factory-made pasta is ideal for olive oil–based sauces, and fresh homemade pasta is better with butter or cream-based sauces. Consider the texture of the sauce and the shape of the pasta for a match made in heaven. (Gislen, p. 658).

Long or short, smooth or ridged, thick or thin, with or without curves and crevices, different shapes of pasta capture and absorb sauce differently (see Which pasta, which sauce?). Matched correctly—rigatoni with a hearty sausage sauce—and you have a hit, a pleasing interplay between the texture of the pasta and the components of the sauce. In this case, the pieces of sausage are captured in the hollow of the pasta. Matched less well—the same meat sauce paired with capellini (angel hair pasta)—and you get the vague sense that something is wrong. I say vague, because this kind of mistake is not always apparent; the food may look good and smell good, but it just doesn't come together well. In the case of the capellini, the delicate noodles can't support the meat sauce, which gets left behind in the bowl as the pasta gets eaten.

Perfect pasta pairings—linguine and clam sauce, cavatelli and broccoli, ziti and meat sauce—have been a part of the Italian culinary repertoire for centuries. The possible combinations of pasta and sauce—there are hundreds of shapes of dried pasta alone—are limitless and may even be a little intimidating when you start to think about it. But by following the suggestions listed alongside the pasta shapes above, your dish will be off to a sound start. You can be less particular when matching fresh pasta with sauces. The nuances of shapes and texture are less pronounced in fresh pasta than in dried, and fresh pasta carries and absorbs any sauce more readily than does dried. Fresh pasta generally follows the same rules as dried: the flatter and longer shapes combine well with olive oil and cream sauces, while sturdier shapes, such as orecchiette, work well with chunkier and more assertively flavored sauces. Tomato and simple cream and butter sauces are universal and will go well with basically all pasta

Table 19.2

(Gislen, p. 658).

Shaped pastas pair well with all kinds of sauces, but especially those with texture. Pieces of meat, vegetable, or bean are captured in the crevices of the pasta and nestle in the twists. The shapes also add some whimsy to the plat

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Short, tubular pastas go well with sauces that are thick or chunky. Keep the size of the ingredients in mind: tiny macaroni won't hold a chickpea, while rigatoni may feel too large for a simple tomato sauce, where penne would work better. Ridged pastas provide even more texture for sauces to cling to

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Long, thin dried pasta, such as capellini, spaghetti, or linguine, marry best with olive-oil-based sauces. These long expanses of pasta need lots of lubrication. Oil coats the pasta completely without drowning it. Thicker strands, like fettuccine and tagliatelle, can stand up to cream sauces and ragùs. When cutting vegetables or herbs for long pasta, cut them stringlike rather than in cubes to help them blend better

Self- Check 9.2-2 Matching type: Match the corresponding answer by writing the letter on the space provided. _________1. What should we consider when choosing a sauce for pasta? _________2. What pasta absorbs sauces more deeply? _________3. What types of pasta go well with sauces that are thick or chunky? _________4. What type of pasta pair well with all kinds of sauces, but especially those with texture? _________5. What type of pasta is best with olive-oil-based sauces?

a) b) c) d) e)

Short, tubular pastas Shaped pastas Long, thin dried pasta Texture Fresh pasta

ANSWER KEY 9.2-2 1.d 2.e 3.a 4.b 5.c

Information Sheet 9.2-3

Food safety practices in cooking pasta

Learning Objective: After reading this INFORMATION SHEET, YOU MUST be able to follow workplace safety and hygienic procedures according to enterprise and legal requirements. Food safety practices in cooking pasta Most people are surprised that cooked pasta and rice is a food poisoning risk. In fact if you are entertaining and your fridge is full it is often the cooked rice or pasta that is left out.

Dried rice and pasta will last a considerable time so follow the best before date on the packaging. Once it is cooked and begins to cool then toxins formed by Bacillus cereus can form heat resistant spores and a heat resistant toxin. If cooked food is allowed to cool slowly the spores can germinate and reheating or lightly cooking the food will not destroy this toxin. The bacteria can grow and produce toxin at refrigeration temperatures, it does so much more slowly than at room temperature. Precooked food should not be stored in the refrigerator for more than two to three days. Contamination Prevention Cleanliness: A clean working environment is essential in the prevention of contamination in working with pasta and other foods. Be sure to wash hands thoroughly before handling the pasta dough. The work area, cutting boards, and utensils must be clean. Do not use the same cutting board for cutting pasta as was used for raw meat or poultry unless it has been properly washed and dried before using. When you are finished making the pasta, be sure to clean the work area and all utensils thoroughly. The eggs in the dough are a potential risk factor for salmonella. Cleaning the area with hot soapy water will help eliminate traces of the bacteria. If you have used any type of pasta machine, be sure that you clean it thoroughly when you are done. Remove all traces of dough. So not use water to clean a hand-cranked machine because the water will cause the machine to rust and become unusable. See the manufacturer's user manual for the best way to clean whatever type of machine you use. Handling: As with any dough that contains raw eggs, fresh egg pasta dough should never be tasted when it is raw. It is also important that the eggs used in the dough have been handled and stored properly. Use the freshest eggs possible. Eggs should be stored in the refrigerator in the carton they were packed in. Eggs should be stored in the coldest part of the refrigerator where the temperature remains constant. Eggs keep best when they are stored at temperatures of no higher than 40°F. The ideal temperature range is 33°F to 38°F. Although salmonella bacteria is not destroyed in temperatures below 40°F, any of the bacteria that may be present will not grow.

Cooking Safety Handle all equipment and utensils with care to prevent injuries from happening. Be extra careful when coming into contact with the blades and

dies on the pasta machines. When you are cutting homemade pasta by hand, be cautious when using sharp knives. If holding the pasta in place with one hand while cutting with the other, be sure that the fingers on the hand holding the pasta are turned in towards the palm of the hand rather than pointing towards the blade of the knife. When boiling the pasta, use standard safety precautions. Keep pot handles out of the way so that they don't accidentally get bumped, causing boiling water to be spilled. Use potholders to protect your hands when handling pots that do not have heatproof handles. When checking pasta for doneness, be sure to cool the pasta before tasting. Be extremely careful when pouring boiling water and pasta into the colander for draining. It is best to cook no more than one and a half pounds of pasta at one time because that much pasta and the boiling water it takes to cook it makes it too difficult and unsafe to handle.

Proper Storage Uncooked dried pasta is stored differently than uncooked fresh or homemade pasta. Cooked pasta, whether it is dried or fresh, is stored in the same manner. Uncooked and cooked pasta have several options for storing. The storage options for each are shown below. Uncooked Pasta Dried Pasta: Dried pasta does not need to be refrigerated. It can be stored on the shelf in an airtight container in a dry area that is not exposed to extreme temperatures. Dried pasta can be stored indefinitely and still be safe to eat but the USDA recommends storing dried pasta for no more than two years to obtain the best quality. Some manufacturers will stamp their packages with a "best if used by" date, which indicates that the flavor, color and nutritional value may be affected if used beyond that date. Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be used within that time, it can be frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade pasta can also be allowed to dry thoroughly and then placed in a plastic bag or airtight container. The length of time it will take to dry will vary depending on the type of pasta and its size, shape and thickness. If dried completely, the pasta can then be stored in a cool dry place for a couple of months. If you are going to be using the pasta the same day as it is made, you can allow the pasta to dry on a clean towel for a couple of hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as ravioli,

should be cooked within half an hour, otherwise the pasta will begin to discolor and become damp. If it is not going to be cooked immediately it should be place on a lightly floured towel that is placed on a baking sheet, sprinkled lightly with flour, and then placed in the freezer. Once they are frozen they can be stored in a freezer proof bag or wrap and then stored in the freezer for 8 or 9 months. Frozen pasta does not have to be thawed before it is cooked. Just throw the frozen pasta into boiling water and let it cook. It will need to cook a little long than unfrozen pasta. Cooked Pasta Cooked pasta can be stored unsauced in an airtight container and refrigerated for 4 or 5 days. The sauce should be refrigerated separate from the pasta and can be stored for 6 or 7 days. This prevents the pasta from soaking up too much flavor and oil from the sauce, which causes the taste of the pasta to be drowned out. If the pasta is stored together with the sauce, it should be eaten within 1 or 2 days to limit the amount of sauce that is absorbed. If cooked pasta is not going to be used within the suggested time period, it should be frozen and then it can be stored for approximately 3 months. Frozen cooked pasta should be thawed in the refrigerator and not on the kitchen counter. To store, cook the pasta as you normally would and then rinse with cold water and allow it to drain well.



Add a small amount of olive oil or butter to help prevent the pasta from clumping together while it is stored. Use only enough oil or butter to lightly coat the pasta.



To refrigerate, place the pasta in an airtight plastic bag or an airtight container and place in the refrigerator. To freeze, place in an airtight plastic freezer bag and press out as much excess air as possible and place in the freezer.



If storing sauced pasta, eat within 1 to 2 days to prevent the pasta from absorbing to much sauce.

When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed container so that it does not absorb any odors. Cooked lasagne and baked pasta dishes can be refrigerated or frozen in the same manner as plain cooked pasta. The lasagne and casseroles should be first cut into individual servings before placing them in a sealed bag or container. This will make it easier when reheating.

If you have an entire lasagna or pasta dish to refrigerate or freeze, it can be left in the baking dish and tightly covered before storing.

The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or they can be placed in a freezer and kept for approximately 3 months. If frozen, the pasta dish should be thawed in the refrigerator and not on the kitchen counter.

Self- Check 9.2-3

Identification: Write the correct answer before the number. _________1. Once formed__________.

it

is

cooked

and

begins

to

cool

then

toxins

_________2. How many days the sauce should be refrigerated separate from the pasta and can be stored? _________3. The bacteria can grow and produce toxin during____________. _________4. A clean working environment is essential in the prevention of contamination in working with pasta and other foods. _________5. How many days cooked pasta can be stored unsauced in an airtight container and refrigerated?

ANSWER KEY 9.2-3 1.Bacillus cereus 2.6 or 7 days 3.Refrigeration 4.Cleanliness 5.4 or 5 days

Unit of competency:


Ways in which evidence will be collected: [tick the column]

The evidence must show that the trainee… 



  

cleans, sanitizes and prepares tools,  utensils and equipment based on the required tasks* Identifies ingredients correctly, according to standard recipes, recipe cards or enterprise requirements* Assembles ingredients according to correct quantity, type and quality required Prepares ingredients based on the  required form and time frame Thaws frozen ingredients following  enterprise procedures*

Written

COOKERY NC II

Oral questioning

Qualification

Demonstration & Questioning

Evidence Plan













 



Washes raw ingredient with clean potable  water.



Selects and prepares variety of Starch Products according to enterprise recipes.* Ensures optimum quality using appropriate cooking methods. Selects sauces and accompaniments that appropriate to starch products.* Tastes and seasons cooked dishes in accordance with the required taste of the dishes

  



 

 

Follows workplace safety and hygienic procedures according to enterprise and legal requirements* Selects suitable plate according to enterprise standards.* Presents starch dishes hygienically and attractively using suitable garnishes and side dishes.* Presents starch dishes are observe in factors in plating.* Stores Starch at the correct temperature.*



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









  



Maintains optimum freshness and quality in accordance with enterprise storing  techniques and procedures.*



Utilizes quality trimmings and other  leftovers where and when appropriate.



Stores starch in accordance with FIFO operating procedures and storage of starch requirements.*

NOTE: *Critical aspects of competency







HOUSEKEEPING MAINTENANCE SCHEDULE Qualification

Cookery NC II

Area/Section

Practical Work Area

In-Charge

Maintenance head

ACTIVITIES

1. Clean and check stovetop/oven from dirt and oil; dry and properly laidout/ secured/stable 2. Clean and check work station from dirt and oil; dry and properly laidout/ secured/stable 6. Clean and check inside and outside of cooler/refrigerator from dirt. 4. Clean and pantry shelf containing ingredients and plates 11.Clean and check floor, walls, windows, ceilings

Station/Bldg

Schedule for the 2nd Semester, 2013

Responsible Person

Daily

Utility



trainee

Utility



trainee

Utility



trainee

Utility



trainee Utility



trainee

• graffiti/dust/rus t • cobwebs and outdated/unnece ssary objects/items • obstructions • any used materials/wastes (spilled liquid

5.

• open cracks No account will be paid unless your invoice I (floor) is accompanied by the original of this Purchase Order. Goods are subject to our inspection Clean and check Utility on arrival, notwithstanding prior payment obtain cash discount. kitchen to ventilation If prices are not showntrainee on the and illumination by the same original Purchase Order, must be inserted by you on the dusting attached duplicate and returned to lamps/bulbs, us immediately. Goods rejected replacing non- on account of inferior quality, workmanship, or functional lamps hidden defect will be returned to



Every other Day

Weekly

Every 15th Day

Month ly

Remarks

unless

instructed

to

do

so.

If

defective goodsGUIDE have been paid for SELF-ASSESSMENT in cash, purchase price shall be refunded to us immediately upon their return.

Qualification:

COOKERY NC II

Unit Competency: Instruction:

Can I?     


-

Read the questions in the left hand column of the chart

-

Place a check mark in the appropriate box opposite each question to indicate your answers. Yes No

clean, sanitize and prepare tools, utensils and equipment based on the required tasks Identify ingredients correctly, according to standard recipes, recipe cards or enterprise requirements Assemble ingredients according to correct quantity, type and quality required Prepare ingredients based on the required form and time frame Thaw frozen ingredients following enterprise procedures



Wash raw ingredient with clean potable water.



Select and prepare variety of Starch Products according to enterprise recipes. Ensure optimum quality using appropriate cooking methods. Select sauces and accompaniments that appropriate to starch products. Taste and season cooked dishes in accordance with the required taste of the dishes

    

Follow workplace safety and hygienic procedures according to enterprise and legal requirements Select suitable plate according to enterprise standards.



Present starch dishes hygienically and attractively using suitable garnishes and side dishes. Present starch dishes is observe in factors in plating.



Store Starch at the correct temperature.



Maintain optimum freshness and quality in accordance with enterprise storing techniques and procedures.



Utilize quality trimmings and other leftovers where and when appropriate.



Store starch in accordance with FIFO operating procedures and storage of starch requirements.



Candidate” Name and Date: Note: In making theSignature Self-Check for your Qualification, all required competencies should be specified. It is therefore required of a Trainer to be well- versed of the CBC or TR of the program qualification he is teaching.

Prepare Starch Dishes

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