SITHCCC028

Prepare appetisers
and salads
Presentation
 Introduction
In the food industry, appetisers and
salads are typically offered on
restaurant menus and in catering
services. They are often served before
the main course to stimulate the
appetite and offer a lighter option for
customers who may not want a heavy
meal. In addition to being served in
restaurants, appetisers and salads are
also commonly found at events such as
weddings, corporate functions, and
parties.
CHAPTER 1: SELECT INGREDIENTS
Steps for • Prepare your recipe and plan.
• Gather all the necessary ingredients,
setting up utensils, and equipment.

mise en place • Wash, cut, dice, chop, and measure all your
ingredients one by one.

requirements • Place them in suitable dishes, bowls, and

containers for easy access.

for appetisers • Arrange your ingredients around your

cooking station for easier access.
and salads
1.1 Confirm food
production requirements
from standard recipes
Standardised recipes are a crucial
element in preparing appetisers
and salads. Standardised recipes
clearly outline the precise and
measurable amount of ingredients
and the methods to produce high-
quality appetisers and salads.
Furthermore, these recipes will
specifically state the procedures,
equipment, quantity, and quality of
ingredients needed.
 • Name of the appetisers and salads
• Ingredients that are listed for use.
• Method
Information • Date costed portion size: quantity
served, portion size yield for the recipe
included in a (portion yield refers to the number of
standard recipe servings that the recipe provides)
• Portion yield includes the number of
card: serves the recipe provides.
• Quantity of ingredients, including
measurements.
 • Deadlines
• Portion control
Food production • Quantities to be produced
requirements: • Special customer requests
• Special dietary requirements.
 1.2 Calculate ingredient
amounts according to
requirements.
When creating recipes, recipe
developers have likely tried several
variations; this is their ideal result, so it's
best to follow it. Not following the
recommended quantities can negatively
impact your final product.
Before production, ingredients and
supplies are calculated using recipe
cards. The availability of the ingredients
for the quantity being produced is
ensured by this computation of the
ingredients.
Different types of
ingredients that can
be used:
• Condiments
• Dressing ingredients
• Eggs
• Farinaceous products
• Fruits
• Herbs and spices
• Poultry
• Meats
 The following terms can be included in a
recipe:
Terms that can be • Yield: the total amount produced by the
included in a recipe, e.g., 500 ml
• Portions: the number of individual serves,
recipe: e.g., two portions
1.3 Identify and select An ingredient is an
element that forms a
appetiser and salad part of an appetiser and
ingredients from stores salads and is added to
recipes to help achieve a
according to recipe, taste and texture.
quality, freshness, and Ingredients are also
added for specific
stock rotation functional and technical
requirements purposes.
 • Fresh ingredients should always
be purchased in season.
• Ensure that fruit and vegetables
Steps for identifying are free of insects, blemishes,
and excess dirt.
and selecting • Purchase items regularly rather
appetiser and salad than in excess.
• If the ingredients are unavailable
ingredients from for an appetiser or salad, take it
stores according to off the menu.
• There should be specifications
recipe surrounding the purchasing of
products so that the production
of appetisers or salads is
standardised, and the quality is
consistent.
Methods to determine
how fresh a vegetable is:
• Sight: Pick the colours that are
the most vibrant and lively out of
the assortment. The colour ought
to be uniform, with no dark
areas.
• Sniff: Fresh vegetables will
typically smell fresh.
• Touch: Examine the vegetables'
firmness and texture to
determine their freshness.
Selecting meat& Look for high tenderness, juiciness,
and flavour when selecting meat.
poultry according to The skin shouldn't be torn, and the
meat should be fully fleshed. There
quality and freshness are no blood splatters, and the
requirements surface is neither too wet nor too
dry. Avoid meat that smells bad, is
already soft, or does not bounce
back when you press it.
1.4 Check perishable supplies for spoilage or
contamination prior to preparation

Perishable items are classified as items with finite

or limited shelf life. These include items such as
meat, dairy products, fruits, and vegetables.
Perishable products should be kept fresh until they
reach the customer.
Perishable items will deteriorate fast when not
stored properly. Most of the time, these items
require refrigerated storage.
Dairy products and eggs

• Fresh milk lasts ten days if stored in the refrigerator at a temperature

between 3 to 4°C.
• Items such as butter, cream, eggs, yoghurts, and cheese should be stored
between 3 to 4°C.
• Ice cream must be frozen at -18°C or below.
• All dairy products must be stored, as they risk absorbing flavours from
strong-smelling foods around them.
 Dairy products: The most typical indications that
these goods have gone bad are curdling, a strong
odour, or black or green mould.
Common
Fruits and vegetables: Mould, soft or mushy
signs of texture, and foul odours indicate that these foods
spoilage in are spoiled.

perishable Seafood and meats: Spoilt seafood frequently has

colour changes, slime build-up, and an unpleasant
supplies odour.
include: Low-risk foods: Low-risk items, including baked
goods and canned goods, can spoil. Green or white
moulds are indicators that baked items are
spoiled. Items in cans can smell strongly, seem
hazy, or have a mushy or jelly-like texture.
CHAPTER 2: SELECT, PREPARE AND USE EQUIPMENT
 Contents of date codes include:
• Packaging date
• Best-before
• Use-by dates
Contents of • Expired date
date codes and Contents on rotation labels:
rotation labels • The food/name drink's
• Ingredients and allergens list (if
for stock: applicable)
• Date has been prepared or opened.
• Use before the end date.
• Volume or weight (if applicable)
2.1 Select type and size of
equipment suitable to
requirements

The equipment's cleanliness is

essential and part of good work
practices; therefore, an effective
routine ensures that equipment is
disassembled and cleaned
thoroughly immediately after use.
Doing so will ensure that it is always
ready to be used.
Types of equipment
used to prepare
appetiser and salads
Cutting, chopping, and
slicing implements:
• Chef's knife
• Paring knife
• Vegetable peeler
• Herb scissors
• Kitchen shears
• Grater
• Strainers
Factors to be
considered • Energy efficiency
• Quality
while selecting • Size
the type and • Ease of use and upkeep
size of
equipment
2.2 Safely assemble and
ensure cleanliness of
equipment before use.

Your restaurant's success depends on the

equipment you choose. Your workflow,
the quality of your services, and safety
compliance may be impacted. Safe
handling techniques must be applied to all
utensils and equipment in a commercial
kitchen. For example, handling knives
should be a daily occurrence in hospitality
businesses. Thus, it is imperative to follow
adequate knife-handling techniques.
 Purpose of safely assembling equipment
before use
There are a lot of potential dangers around that could cause an
accident and harm. Using electrical appliances, sharp knives that
can lie about, being near an open flame from the burner or oven,
and even bacteria in your kitchen.

Maintaining cleanliness or order in the kitchen is greatly aided by

kitchen equipment. This gear could aid the chef in finely chopping,
slicing, and mincing uncooked ingredients.
Detergents
Detergents refer to solvents,
cleaning agents or other
substances used to wash
surfaces, table wares and
equipment. Examples of
detergents include soap,
cleaners, acids, soap
powders, volatile solvents
and abrasives.
Solvent
Cleaners
Solvent cleaners,
sometimes called
degreasers, are generally
used on grease burned on
surfaces. Ovens and grills
are examples of
equipment that require
degreasing frequently.
 2.3 Use equipment safely
and hygienically according to
manufacturer instructions

The manufacturer's specifications include

standards for product quality,
appearance, and delivery and the
conditions in which it will be grown or
produced, packed, stored, and
transported. It also includes
comprehensive descriptions of its size,
weight, colour, and nutrient content, as
well as information about the inspection
procedure and special packing standards.
 • Set up equipment and blades per the
manufacturer's instructions.

Measures to • Ensure that there are no frayed cords, cracks,

or damaged components.
use equipment • Place the cover securely before turning the
appliance on.
safely • Never use the appliance near the edge of a
according to bench, as it may fall.
• Do not use it near water or a sink.
manufacturer • Avoid contact with anything that can move,
instructions including fingers, hands, knives and other
utensils.
• Do not feed the food processor by hand.
(Refer to the next slide)
 • Make use of gloves, and towels when
handling hot tools and equipment
• Never use wet clothes or rubber/latex
Measures to gloves when handling hot tools and
equipment, as they may cause injuries.
use equipment • When adding ingredients, consider using
safely according tongs to prevent injuries from splashes or
steam.
to • When dealing with large amounts of hot
liquid, leave it on the stovetop and only
manufacturer remove it when it has cooled.
instructions • Remove liquids from the pot using a
spoon.
• Always turn hot equipment off when it is
not being used.
 • Operate only that equipment you fully
understand how to use and for what purpose.
Testing and labelling should be done on all
Measures to electrical equipment. It is important to ensure
ensure that you that all the guards are functioning well.
• Knives and other small items should all be well-
are using the kept and properly sharpened. Operating a sharp
knife requires less force, reducing the possibility
equipment of slipping and hurting yourself.
safely and • It's also strongly encouraged to avoid additional
external dangers like heavy cosmetics, potent
hygienically aftershaves or scents, nail polish, etc.
• All kitchen staff must wear head coverings and
clean, protective attire.
Safe operational practices using essential functions and features of
equipment used to produce appetisers and salads

• Never wear loose clothing or jewellery, and never turn on the

unit until all guards are in place.
• Keep the power cord of the equipment away from stove
burners or other heat sources.
• Before cleaning, always unplug the unit.
• Do not leave your appliance unattended, and unplug it from
the electrical outlet immediately if you notice any problems.
 • A deep fryer is a restaurant appliance
that fries food by immersing it in hot
cooking oil.
Features of • Deep fryers allow you to cook foods in
deep fryer deep oils or fats that have been
heated to high temperatures.
CHAPTER 3: PORTION AND PREPARE INGREDIENTS
 Feta cheese: Cubed feta cheese can be
skewered with vegetables like cherry
Culinary tomatoes and basil to make flavourful and
visually appealing appetisers.
terms and Garlic:Garlic can be minced, chopped, or
trade pressed to add flavour to sauces, dips, and
spreads.
names for
appetisers Olive oil:To add flavour and moisture to
platters of meats, cheeses, vegetables, and
bread, drizzle with olive oil.
 Fresh fruits: Fresh fruit, such as berries,
melons, citrous fruits, stone fruits, and
Culinary tropical fruits, is the main ingredient of a
fruit salad.
terms and Fresh vegetables: Tossed salads often
include fresh vegetables such as tomatoes,
trade cucumbers, bell peppers, carrots, and red
names for onions for colour and crunch.
Nuts and seeds:For crunch and flavour, add
salads nuts and seeds like almonds, walnuts, or
sunflower seeds to the salad.
3.1 Sort and assemble
ingredients according to
food production
sequencing.

Sort and assemble ingredients

according to the:
• Recipe and food production
sequencing.
• The ordered steps given in the
recipe.
• Supervisor's instructions.
• Which mise en place tasks you're
most competent at completing.
Checklist to prepare
station in the kitchen for
service
• Before you begin cooking, ensure you
have available kitchen gear and supplies.
• Prepare for your peak by the planning
time as much as possible.
• Read your recipes
• Ensure that your counter is clean
• Consider ready-made ingredients
 • The production team require a sequence of
actions as it specifies the times and amounts at
which each food item must be produced. The
Importance of culinary team knows the quantities needed for
each day's operations with the production
sorting and sequencing. Additionally, production planning
ensures sufficient staffing, that food is on-site,
assembling that early preparation processes are
ingredients accomplished, that foods are correctly thawed,
and many other tasks.
according to food
• To ensure that all recipe stages are covered, you
production can group ingredients or arrange them in order.
sequencing The preparation of challenging recipes becomes
more enjoyable when you aren't performing a
juggling act while attempting to finish numerous
jobs at once.
 For recipes to be accurate, measuring is
a crucial skill. The act of measuring
3.2 Weigh and involves weighing a mass of food (which
measure may be wet or dry). When measuring
ingredients, accuracy is crucial. Most
ingredients and recipes include liquid and dry measure
equivalents that help convert volume
create portions measurements to weight and spoon
measurements to cups.
according to Although taste testing is crucial to
recipe adjust the flavour of food, weighing and
measuring are important components
of food preparation.
For measuring dry
ingredients, you may use
• Measuring spoons
• Measuring cups
Methods for weighing
ingredients with kitchen scales
• Rather than measuring by volume,
use kitchen scales to weigh dry,
liquid, or chopped ingredients.
Due to the ingredients' settling or
compression, using kitchen scales
is the method that provides the
most accurate results.
• After every use, thoroughly wash
the spoons and cups.
3.3 Clean and cut salad
ingredients using basic
culinary cuts according
to quality standards
Learning to use your chef's
knife is one of the most
crucial phases in your
culinary journey. Proper knife
handling techniques are
crucial since they make food
preparation and cooking
simpler and safer and boost
your confidence.
 Food Standards Australia New Zealand:

Creates and oversees the Food Standards

Quality Code, which governs food standards.

standards Regulates the warnings and advisory labels

on both packaged and unpackaged food.

Coordinates food recalls.

 Techniques to cut salad ingredients

• Cross chop: This chop is ideal for making quick, precise cuts. This
method is applied to herbs and tiny vegetables. Simply place your non-
dominant palm on the blade's spine and grasp the knife's handle in your
dominant hand to perform a cross chop.
• The chop: The chop is used to neatly cut herbs and vegetables. You'll
need a sharp knife to chop properly without slicing your food.
• Slicing/Pull cut: When you wish to make fine slides on fragile materials,
such as herbs, slicing is typically utilised. Basil should be stacked on top
of one another and tightly rolled into a bundle if you wish to slice it.
 To use knives confidently and safely, the
Guidelines following guidelines must be used:
• Place a damp cloth beneath the chopping
for cutting board to prevent it from slipping.
• Ensure that the knife is held correctly to
salad prevent injury.
• Wear protective gloves whilst using the knife.
ingredients • Hold food steadily.

may • Always keep fingers curled below the knife

blade.

include: • Use hands to control the thickness of cuts.

Steps for cleaning salad
ingredients
• Most vegetables' rough skin or outer leaves are
removed by peeling or trimming before cooking.
• Keep vegetables in the refrigerator's crisper
drawer.
• Instead of peeling veggies, try washing or
scrubbing them.
• Instead of boiling vegetables, steam, roast, or
grill them.
• Save the nutrient-rich water from boiling your
vegetables to use as soup stock.
3.4 Minimise waste to
maximise profitability of
food items prepared

Food waste in kitchens is an important

issue for both the environment and the
economy worldwide, so hospitality
businesses must do their share to
combat it.
Methane emissions from food waste in
landfills directly affect climate change.
Methane is a glasshouse gas. Allowing
edible food to spoil damages the ozone
layer and wastes the water and energy
used to manufacture it.
Strategies to minimise waste to maximise the
profitability of food items prepared
• Conduct your audit: To ensure the accuracy of your findings, create a
procedure for weighing garbage containers and recording your
findings.
• Use the FIFO system: By arranging inventory such that the oldest stock
is used first, the FIFO (first-in, first-out) method helps you limit the
quantity of food deterioration in your kitchen.
• Control your temperature: The key to preventing the formation of
hazardous germs and, as a result, food spoiling is maintaining proper
temperature regulation when storing food.
• Avoid overbuying stocks: Check with your team to see if there are ways
to order more effectively so that you don't buy more than you
require.(refer to the next slide)
Strategies to minimise waste to maximise the
profitability of food items prepared
• Reduce portion sizes: Although huge portions can give customers the
impression that they are receiving more food for their money, a lot of
this extra food ends up on plates and is thrown away.
• Improve cross-utilisation of ingredients: Using specific components in
various menu items will help you stretch their use and cut down on
food waste in your kitchen.
• Re-use food scraps and excess produced during meal preparation:
Consider other uses for the food scraps and excess.
• Contribute leftovers to a charity: Rather than letting food waste
accumulate in the trash, donate leftovers to a charity that delivers
edible food to those in need.
CHAPTER 4: PREPARE APPETISERS AND SALADS.
 • Antipasto: Antipasto first gained
popularity in Italy in the 16th century
and has since spread throughout the
world, becoming a staple of Italian
Historical and cuisine and a beloved appetiser for
people of all cultures.
cultural origins of • Canapes: Canapés are a type of
appetiser that first appeared in
appetisers France in the nineteenth century.
They are small, bite-sized pieces of
bread or crackers that have been
topped with various ingredients such
as cheese, meats, or spreads.
 Fresh fruit salad: Fresh fruit salad has its origins in
ancient civilisations, where fruits were combined
with honey, spices, and sometimes dairy products
to create sweet, refreshing dishes. Fruit salads
Historical were popular in ancient Greece and Rome as
desserts or between-meal snacks, especially
and cultural during the hot summer months.

origins of Tossed salad: Tossed salads became popular in

the Western world during the nineteenth and
salad twentieth centuries. With the invention of
refrigeration, it became possible to keep greens
and other ingredients fresh for longer periods of
time, making salads a more accessible and
convenient dish.
 4.1 Select and use
relevant cookery
methods for salads and
appetisers

Learning cooking methods can

enable you to make great,
inexpensive salads and appetisers
using the ingredients you already
have. To become a great chef or
cook, one must master the many
cooking processes. To produce
consistent, flavourful outcomes in
your cooking, you can use various
products and kitchen tools with a
solid understanding of cooking
processes.
Cookery methods for appetisers and salads

• Baking: Baking is a great way to give ingredients a crispy, caramelised texture,

making it a popular choice for appetisers and salads.
• Boiling:Boiling is the process of completely immersing a product in a rapidly
bubbling, highly agitated liquid.
• Frying:Frying is a cooking method that involves cooking food in a bath of hot
oil or fat.
• Grilling:Grilling is a type of cooking that involves applying dry heat to the
surface of food, typically from above, below, or the side.
• Steaming: Steaming is a cooking method that requires moist heat. Boiling
water vaporises into steam, generating heat. The steam generates heat and
cooks the food.
4.2 Prepare sauces
and dressings
according to recipe
Preparing sauces and dressings
according to the recipe is an
important aspect of making salads
and appetisers because they can
add a lot of flavour and moisture to
the dish. Salad dressings are often
used to add acidity, creaminess,
and sweetness to salads, while
appetiser sauces can add richness,
spiciness, or tanginess to the dish.
Steps for preparing sauces and
dressings according to the recipe
• Gather the ingredients
• Measure and mix the ingredients
• Taste and adjust the seasoning
• Chill and store
Strategies for preparing sauces and dressings

• Always follow the recipe and use the exact amounts of each ingredient
to ensure the correct flavour and texture.
• Use fresh ingredients, such as herbs and citrus, for the best flavour.
• Allow the sauce or dressing to chill in the refrigerator for at least 30
minutes before using it to allow the flavours to meld together.
• Consider making extra sauce or dressing and storing it in the
refrigerator for future use.
4.3 Follow standard recipes and
make food quality adjustments
within scope of responsibility

Standardised recipes simplify other

aspects of a food service operation,
such as planning, purchasing,
forecasting, recipe costing, and
pricing. For example, the costing and
pricing are made easier as the
ingredients and amounts will be the
same every time a recipe is used.
 Benefits of following standardised recipes
A standard recipe provides several benefits for the individual staff member and the
business:
Quantities: Using a standard recipe makes it easier to calculate the required
ingredients, particularly when increasing or decreasing the number of portions.
Ordering: It can assist with ordering stock.

Accuracy: It supports accurately costing the menu items and determining the food
costs and the final selling price.
Consistency: It supports consistency in taste, portion size and appearance
Strategies to • Make freshness a priority
make food • Eliminate artificial ingredients
quality • Use and promote branded ingredients
adjustments • Work on quality control
within the • Work on your preparation
• Offer upscale ingredients
scope of • Focus on good-for-you ingredients
responsibility
CHAPTER 5: PRESENT AND STORE APPETISERS AND SALADS
 • Freshness: Appetisers and salads
should be made with fresh, high-
quality ingredients that show no
signs of spoilage.
Quality indicators • Flavour: The flavours should be well-
balanced, with a blending of
for appetisers and ingredients and seasonings that is
harmonious.
salads • Appearance: The salad or appetiser
should be visually appealing.
• Texture: The texture should be
pleasing and varied, with ingredients
that are crunchy, soft, and juicy.
 5.1 Present prepared food items on
appropriate service-ware
There are several important concepts to keep
in mind as your present dishes on service
ware:
• Use contrasting hues: The more attention
you give to how each meal is presented, the
more visual interest you can create in
people.
• The presentation should be done keeping up
with the ambience of the restaurant.
• The colour of the plate is important since it
acts as a canvas for your meal.
• Each dish should include no more than six
components to avoid appearing cluttered.
 Elements for presenting prepared food items
• Choose the right service ware: Choose the right service ware to present the
dish; the service ware will depend on how, where and when the dish is being
served.
• Portion correctly: Check the organisational specifications and portion the
ingredients appropriately.
• Check service ware for cracks and chips: Checking service ware for cracks and
chips is crucial as cracks and chips can harbour potentially harmful bacteria
and run the risk of service ware falling into the dish.
• Check the temperature: The temperature of the dish determines whether it is
in the danger zone for potentially harmful bacteria to multiply. Hot dishes
should never fall below 63 °C, and cold dishes should not rise above four °C.
Plating methods • Balance the dish: To avoid
overwhelming diners, play with
for practicality of colours, shapes, and textures. The
presentation should never
service and overpower the flavour and function.
customer • Get the right portion size: Make sure
there are enough ingredients and
consumption: that the plate complements the
dish.
• Highlight the key ingredient: Make
sure the main ingredient stand out,
but don't forget about the
garnishes, sauces, and even the
plate itself.
5.2 Add dips, sauces,
and garnishes according
to standard recipes

Garnishes are food items placed

around or on top of the main
dish for decoration. Garnishes
enhance the flavour of the food
by providing a sense of balance
and contrast. Once the core item
has been established, begin
selecting garnishes with
complementary flavours,
colours, and textures.
Adding dressings according to recipe/ for tossed
salads

• Honey mustard dressing: Honey, mustard, and vinegar combine

to make a sweet and tangy dressing.
• Ranch dressing: A creamy dressing is made with mayonnaise,
buttermilk, herbs, and spices.
• Lemon Vinaigrette: A light and refreshing dressing is made
with lemon juice, olive oil, and seasonings.
 • Salsa: Tomatoes, onions, and chilli
peppers are combined to create a
fresh and spicy sauce.
Adding sauces • Peanut sauce: A nutty and rich sauce
according to recipe/ made with peanuts, coconut milk,
and spices
for tossed salads
Adding Nuts: Toasted nuts like almonds, walnuts,
and pecans can add crunch and flavour to
garnishes salads.

according Cheese: Grated cheese, such as feta, can

to recipe/ give a salad a salty, tangy flavour.

for tossed Seeds: Salads can benefit from the addition

of crunch and flavour from sunflower seeds,

salads pumpkin seeds, and sesame seeds.

 • Orange-ginger dressing: Orange juice,
Adding ginger, and honey combine to make a
zesty dressing.
dressings • Balsamic vinaigrette: A tangy dressing
is made with balsamic vinegar, olive
according to oil, and herbs.
recipe/ for fruit • Raspberry vinaigrette: A sweet and
tangy raspberry, vinegar, and olive oil
salads dressing.
 • Yogurt sauce: A creamy sauce made
from yogurt, honey, and lemon juice.
Adding sauces • Citrus sauce: This tangy sauce is made
with citrous juice, sugar, and zest.
according to • Caramel sauce: A sweet sauce made
recipe/ for fruit from sugar, cream, and butter.
• Chocolate sauce: A rich and indulgent
salads sauce made from chocolate and
cream.
 Fresh berries: Strawberries, blueberries, and
raspberries can add a splash of colour and
Adding natural sweetness to a fruit salad.

garnishes Nuts: Nuts, such as almonds, walnuts, and

pecans, can add crunch and a nutty flavour to a
according to fruit salad.

recipe/ for Dried fruits: Dried fruits, such as raisins,

fruit salads cranberries, and apricots, can give a fruit salad
a chewy texture and natural sweetness.

Fresh herbs: Fresh herbs, such as mint and

basil, can add a fresh and bright flavour to a
fruit salad.
5.3 Visually evaluate
the dish and adjust the
presentation

The dish's visual appeal is

equally as significant as the
taste experience. Consumers
link taste with food that has
a visual appearance. If your
dish does not appear
appealing, your guests will
most likely comment that it
does not taste well, even if it
is one of the best dishes you
will ever find.
Stages that are • Look (sight): Our eyes are the first to notice
a dish. The dish must be harmonic and
involved in balanced, with eye-catching colours, shapes,
presentation, or innovation.
visually • Smell (olfaction): The aromas and flavours of
evaluating a dish the food should arouse our sense of smell.
• Touch (the texture) The texture of a dish in
the mouth reveals and enhances its flavour.
A diversity of textures will allow the meal to
be enjoyed in a variety of ways (soft, hard,
moist, crunchy, crisp), as well as its
consistency (fatty, dry, moist) and
temperature (hot, cold, warm, iced or
boiling).
Steps to adjust
presentation
• Choose the perfect plate
• Placing your ingredients
• Pay attention to the details
• Design and create with
sauces
5.4 Store dishes in appropriate
environmental conditions
Food storage is an essential element of food safety,
and it is the responsibility of the owners and
management to ensure that all staff are
adequately trained and well-versed in all areas of
food storage, including:
• Where various types of food should be stored,
including dairy and vegetables.
• The temperature that each food item needs to
be kept at in fridges and freezers of the kitchen.
• How to maintain the cleanliness of food storage
by keeping these areas clean and free from
bacteria and other biological hazards.
 • Store the dishes in an airtight
container.
• Wrap the container in plastic wrap.
• Freeze the dishes.
Strategies to • Use a sealable plastic food-safe bag.
store dishes • Deconstruct dishes and store
ingredients separately.
 Ensure food safety:
• Temperature control: Keep refrigerated items at
five °C or lower and non-refrigerated at or below
(29°C).
• Cross-contamination prevention: Protecting
products from raw meat and other potentially
contaminated sources.
Environmental • Time control: To prevent bacterial growth,
refrigerate leftovers within two hours
conditions for Optimise shelf life:
storing appetiser • Humidity control: Maintaining a low relative
and salad products humidity in the storage area to prevent spoilage
and keep products fresh.
• Light protection: Store products in a dark place
to avoid light exposure, which can cause
discolouration and flavour loss.
5.5 Clean work area and dispose of
or store surplus and reusable by-
products according to
organisational procedures,
environmental considerations, and
cost-reduction initiatives

Food safety depends on keeping

your kitchen clean, including the
countertops and cutting boards,
where bacteria can develop and
spread. For food safety, regular
kitchen cleaning is crucial. It can
also assist in preventing food
waste, lowering your menu's
overall cost.
 Organisational procedures to clean work area

• Remove all the supplies and ingredients from the table.

• Reposition the equipment and, if necessary, place the ingredients back in the
refrigerator.
• Remove any peels and debris from the table.
• Use water and a moist cloth to clean the table.
• Distribute the sanitiser evenly over the surface. A multipurpose cleaner/sanitiser
works effectively even though there are normally multiple sanitisers for different
jobs.
• To get rid of the extra chemical, rinse with a moist cloth. The workspace is now
prepared for the subsequent task.
Cost reduction initiatives include:
Watch out for overproduction: Many restaurants adapt batch preparation to save time
and money. Once you start tracking food waste in your company, you might discover
that switching from batch to cook-to-order cooking will result in long-term financial
savings.

Predict food in advance: By putting a system in place to precisely predict food orders,
whether manually or with the help of digital technology (for instance, predictive
ordering technology), you can get more precise data, a better understanding of food
order patterns, and more control over your kitchen, all of which ultimately reduce
waste.
Engage the staff: Food handlers are important tools for minimising food waste. Instead
of management, some of the most creative solutions for minimising food waste come
from the kitchen and front-of-house personnel.
Any questions?
Thanks.