Untitled Flashcards Set

1.A.1 Safety Training

● Safety training is essential in food service to prevent accidents and ensure a safe working environment.

● Topics include proper knife handling, fire prevention, emergency procedures, and personal protective equipment (PPE).

1.A.2 OSHA (Occupational Safety and Health Administration)

● OSHA sets and enforces workplace safety standards.

● Employers must provide a safe work environment, training, and safety protocols.

● Employees have the right to report unsafe conditions without retaliation.

1.A.3 Right-to-Know Requirements

● Employers must inform employees of workplace hazards.

● Material Safety Data Sheets (MSDS) provide information on chemicals used in the workplace.

1.A.4 Types of Fires

● Class A: Ordinary combustibles (wood, paper, cloth)

● Class B: Flammable liquids (grease, oil, gasoline)

● Class C: Electrical fires

● Class D: Combustible metals

● Class K: Cooking oil and grease fires

1.A.5 Fire Triangle

● Three elements needed for a fire: 1. Heat 2. Fuel 3. Oxygen

● Removing any of these elements can extinguish a fire.

1.A.6 Treatment of Burns

● First-degree burns: Run under cool water and apply aloe.

● Second-degree burns: Cover with a clean, dry cloth; seek medical attention if severe.

● Third-degree burns: Seek immediate medical assistance.

1.A.7 Types of Hazards

● Biological: Bacteria, viruses, parasites

● Physical: Glass, metal shavings, bone fragments

● Chemical: Cleaning agents, pesticides

● Natural: Allergens, food toxins

1.A.8 Lifting Procedures

● Bend at the knees, not the waist.

● Keep the object close to your body.

● Lift with your legs, not your back.

1.A.9 Four-Step PASS Technique for Fire Extinguishers

1. Pull the pin.

2. Aim at the base of the fire.

3. Squeeze the handle.

4. Sweep side to side.

1.A.10 Preventing and Treating Cuts in the Kitchen

● Use sharp knives for better control.

● Cut away from your body and use a cutting board.

● Treat minor cuts with cleaning and bandaging; seek medical help for deep cuts.

Competency 1B: Food and Beverage Safety and Sanitation

1.B.1 Types of Contaminants

● Biological: Bacteria, viruses, mold, parasites

● Chemical: Cleaning products, food additives

● Physical: Hair, glass, metal, plastic

1.B.2 Types of Contamination and Foodborne Illnesses

● Botulinum toxin: Found in improperly canned foods.

● E. coli: Found in undercooked beef and contaminated produce.

● Listeriosis: Found in deli meats and unpasteurized dairy.

● Toxoplasmosis: Found in undercooked meat and contaminated water.

● Perfringens poisoning: Found in food left at unsafe temperatures.

● Salmonella: Found in raw poultry, eggs, and unpasteurized dairy.

● Staphylococcal poisoning: Caused by improper handwashing and food handling.

1.B.3 Foodborne Illness Prevention

● Wash hands for at least 20 seconds.

● Cook food to safe temperatures.

● Store food properly and avoid cross-contamination.

1.B.4 Proper Use of Insecticides

● Store away from food and food prep areas.

● Only licensed professionals should apply insecticides.

1.B.5 Safe Food Handling Practices

● Cross-contamination: Keep raw and cooked foods separate.

● Proper thawing: Refrigerate, use cold running water, or microwave.

● Handwashing: Before and after handling food.

1.B.6 HACCP (Hazard Analysis Critical Control Point)

● A food safety system that identifies and controls hazards in food production.

● Steps include: 1. Conduct a hazard analysis.

2. Identify critical control points.

3. Establish limits and monitoring procedures.

4. Take corrective actions.

5. Keep records.

1.B.7 Proper Chef Attire for Safety and Sanitation

● Wear a clean uniform and apron.

● Use slip-resistant shoes.

● Keep hair covered with a hat or hairnet.

1.B.8 Safe Food Temperatures

● Cold foods: 41°F or below

● Hot foods: 135°F or above

● Poultry: 165°F

● Ground beef: 155°F

● Seafood & steak: 145°F

1.B.9 Fish Toxins

● Scombroid poisoning: Caused by improperly stored fish (tuna, mackerel, mahi-mahi).

● Ciguatera poisoning: Found in reef fish (barracuda, grouper, snapper).

Competency 1C: Understand Sustainability Processes

1.C.1 Environmental Protection Laws

● Clean Water Act: Regulates water pollution.

● Resource Conservation and Recovery Act (RCRA): Governs hazardous waste disposal.

1.C.2 Energy Star System

● Energy-efficient certification for appliances.

● Reduces energy use and environmental impact.

1.C.3 Energy-Saving Tips for Appliances

● Use Energy Star-certified equipment.

● Turn off appliances when not in use.

● Use LED lighting.

● Keep refrigerators and freezers properly sealed.

Pre-PAC Management, Leadership, and Teamwork Review

Competency 2A: Analyze Basic Management Skills Necessary for Success

2.A.1 Leadership Qualities

● Effective Leaders in culinary management must: ○ Communicate clearly

○ Lead by example

○ Make decisive and informed choices

○ Motivate and support their team

○ Adapt to challenges quickly

2.A.2 Culinary Professional Organizations

● American Culinary Federation (ACF) – Promotes professional standards and certifications.

● National Restaurant Association (NRA) – Provides industry education and advocacy.

● James Beard Foundation – Recognizes excellence in culinary arts.

2.A.3 Conflict Resolution

● Steps to Resolve Conflict:

○ Identify the problem.

○ Listen to both sides.

○ Find a compromise.

○ Implement and follow up.

● Techniques:

○ Stay calm and professional.

○ Encourage open communication.

○ Mediate when necessary.

2.A.4 Problem-Solving

● Key Steps: 1. Define the problem.

2. Gather relevant information.

3. Consider possible solutions.

4. Implement the best solution.

5. Evaluate the outcome.

2.A.5 Delegating

● Assigning tasks efficiently ensures kitchen efficiency.

● Consider employees' strengths and workload when delegating.

2.A.6 Managing Teams

● Encourage teamwork and accountability.

● Foster clear communication and shared goals.

● Recognize and reward achievements.

2.A.7 Motivating Others

● Techniques: ○ Provide positive feedback.

○ Offer career growth opportunities.

○ Recognize and reward achievements.

○ Encourage a supportive work environment.

Domain 2: Management, Leadership, and Teamwork

Competency 2B: Apply Effective Communication Skills

2.B.1 Active Listening Techniques

● Maintain eye contact.

● Avoid interruptions.

● Repeat and clarify information.

● Show understanding through verbal and non-verbal cues.

2.B.2 Record Keeping

● Importance: ○ Tracks financial transactions.

○ Maintains food safety logs.

○ Documents employee performance.

● Common Records: ○ Inventory logs

○ Purchase orders

○ Scheduling documents

○ Food temperature records

2.B.3 Verbal and Non-Verbal Communication

● Verbal: Tone, clarity, professionalism.

● Non-Verbal: Body language, facial expressions, gestures.

● Effective Communication: ○ Use clear, respectful language.

○ Adjust tone based on the situation.

○ Ensure body language supports verbal communication.

Competency 2C: Evaluate Procedures of Purchasing, Receiving, Issuing, Storing, and Inventory

Management

2.C.1 Purchasing

● Key Considerations: ○ Quality

○ Cost-effectiveness

○ Supplier reliability

○ Order consistency

2.C.2 Receiving

● Inspect deliveries for quantity, quality, and correct temperatures.

● Reject any unsafe or expired products.

● Document received items.

2.C.3 Use of Stored Food

● FIFO (First In, First Out) method ensures older food is used first.

● Proper labeling and storage reduce food waste.

2.C.4 Types of Inventory

● Perpetual Inventory: Tracks items as they are used.

● Physical Inventory: Regular manual counting of items.

2.C.5 Par Stock

● The minimum inventory level required to meet demand without overstocking.

● Helps maintain cost control and prevent shortages.

2.C.6 Re-Ordering

● Factors to Consider: ○ Demand forecasting

○ Shelf life of ingredients

○ Supplier lead times

○ Budget constraints

Competency 2D: Determine Effective Methods of Controlling Costs of Labor, Production, and Food

Service Facilities

2.D.1 Labor Costs and Factors Influencing Labor Costs

● Factors affecting labor costs: ○ Employee wages and benefits

○ Scheduling efficiency

○ Overtime and turnover rates

● Ways to Reduce Labor Costs: ○ Properly training employees

○ Scheduling based on peak hours

○ Cross-training staff

2.D.2 Types of Work Schedules in Foodservice Operations

● Fixed Schedule: Set work hours each week.

● Rotating Schedule: Employees work different shifts.

● Split Shift: Employee works two separate shifts in one day.

● On-Call Schedule: Employee works as needed.

2.D.3 Uniform System of Accounts for Restaurants

● A standardized accounting system used to track income and expenses.

● Helps monitor financial performance and budgeting.

2.D.4 Types of Insurance for Foodservice Facilities

● General Liability Insurance: Covers customer injuries and accidents.

● Workers’ Compensation Insurance: Protects employees injured on the job.

● Property Insurance: Covers restaurant buildings and equipment.

● Product Liability Insurance: Covers foodborne illness claims.

2.D.5 Calculating Cost Per Serving

● Formula: ○ Cost per Serving = Total Cost of Ingredients ÷ Number of Servings

● Helps determine menu pricing and food cost control.

Domain 3: Ethics and Legal Responsibility

Competency 3C: Analyze Risk Management and Legal Liability

3.C.1 Laws Affecting the Foodservice Industry

● OSHA (Occupational Safety and Health Administration): Enforces workplace safety regulations.

● FDA (Food and Drug Administration): Regulates food safety, labeling, and inspections.

● USDA (United States Department of Agriculture): Oversees meat, poultry, and egg products.

3.C.2 Governmental Regulations

● Federal and state regulations ensure food safety, labor rights, and workplace safety.

● Restaurants must follow health codes, wage laws, and tax requirements.

3.C.3 Zoning Boards and Procedures

● Zoning laws regulate where food businesses can operate.

● Before opening a restaurant, business owners must apply for zoning approval.

3.C.4 Licenses and Inspections

● Common restaurant licenses: ○ Business License: Allows operation within a city or county.

○ Food Service Permit: Ensures compliance with local health codes.

○ Liquor License: Required for serving alcohol.

○ Music/Entertainment License: Needed for live performances or recorded music.

● Health Inspections: ○ Conducted by local health departments.

○ Inspect food storage, cleanliness, and employee hygiene.

3.C.5 Minimum Wage

● The Fair Labor Standards Act (FLSA) establishes minimum wage laws.

● Federal minimum wage: $7.25 per hour (as of 2024; varies by state).

● Tipped employees: Employers must ensure they earn at least minimum wage with tips included.

Domain 4: Employability and Career Development

Competency 4A: Understand Career Opportunities in Hospitality, Tourism, and Recreation

4.A.1 Job Shadowing and Internships

● Job Shadowing: Observing a professional in the workplace to learn about their role.

● Internships: Short-term work experiences providing hands-on training and industry exposure.

● Benefits: ○ Gain industry knowledge

○ Develop professional connections

○ Improve job readiness

4.A.2 Career Planning

● Career Plan: A structured outline for achieving professional goals.

● Career Ladder: A progression of job positions leading to higher responsibilities and pay.

● Steps in Career Planning: 1. Self-assessment of skills and interests.

2. Researching career options.

3. Setting career goals.

4. Gaining necessary education and experience.

4.A.3 Types of Foodservice Positions

● Back-of-House (BOH): Chefs, line cooks, prep cooks, dishwashers.

● Front-of-House (FOH): Servers, hosts, bartenders, cashiers.

● Management Positions: General managers, executive chefs, food and beverage directors.

4.A.4 Evaluating Job Offers

● Consider salary, benefits, location, work environment, and advancement opportunities.

● Compare job duties with personal career goals.

4.A.5 Benefits of Membership in Professional and Trade Associations

● Examples: ○ American Culinary Federation (ACF)

○ National Restaurant Association (NRA)

○ Hospitality Sales and Marketing Association International (HSMAI)

● Advantages: ○ Networking opportunities

○ Continuing education

○ Industry certifications

Competency 4B: Demonstrate Roles and Duties in Food Production and Service Careers

4.B.1 Role of Chef

● Executive Chef: Oversees kitchen operations, menu planning, and staff management.

● Sous Chef: Second-in-command, assists the executive chef.

● Line Cook: Prepares assigned station dishes.

● Pastry Chef: Specializes in baked goods and desserts.

4.B.2 Role of General Manager

● Manages overall restaurant operations.

● Ensures customer satisfaction and business profitability.

● Oversees hiring, scheduling, and financial performance.

4.B.3 Role of Banquet Chef

● Plans and prepares food for catered events.

● Works with event planners to execute large-scale meals.

● Manages kitchen staff for banquet service.

4.B.4 Other Food Preparation and Service Careers

● Bartender: Prepares and serves beverages.

● Server: Provides customer service and takes orders.

● Catering Manager: Plans and coordinates off-site events.

● Food Stylist: Prepares food for photography and advertising.

Competency 4C: Evaluate Effective Work Behaviors and Personal Qualities

4.C.1 Accepting Authority

● Following workplace rules and respecting management decisions.

● Taking constructive criticism professionally.

● Demonstrating reliability and accountability.

4.C.2 Cover Letter and Résumé Development

● Cover Letter: ○ Introduces the applicant and highlights relevant skills.

○ Tailored to the specific job and employer.

● Résumé: ○ Lists work experience, education, and certifications.

○ Should be clear, professional, and concise.

4.C.3 Interviewing Skills

● Preparation Tips: ○ Research the company and role.

○ Dress professionally.

○ Practice answering common interview questions.

● During the Interview: ○ Maintain good eye contact.

○ Answer questions clearly and confidently.

○ Ask thoughtful questions about the job.

4.C.4 Portfolio Development

● Includes: ○ Résumé and cover letter

○ Work samples (menus, recipes, photos of plated dishes)

○ Certifications and letters of recommendation

● Purpose: Showcases skills, experience, and accomplishments.

Competency 4D: Understand Strategies to Manage Multiple Roles and Responsibilities

4.D.1 Managing Stress

● Techniques: ○ Prioritize tasks.

○ Take breaks when needed.

○ Use deep breathing or meditation.

○ Maintain a healthy work-life balance.

4.D.2 Managing Time

● Time Management Strategies:

○ Create daily schedules.

○ Set realistic deadlines.

○ Avoid multitasking and focus on one task at a time.

4.D.3 Proper Nutrition Basics

● Key Nutrients for Energy & Performance: ○ Protein: Supports muscle repair (meat, beans, eggs).

○ Carbohydrates: Provide energy (whole grains, fruits, vegetables).

○ Fats: Help absorb vitamins (nuts, oils, dairy).

● Healthy Eating Habits: ○ Drink plenty of water.

○ Avoid excessive sugar and processed foods.

○ Eat balanced meals throughout the day.

4.D.4 Family and Medical Leave Act (FMLA)

● Protects employees who need time off for serious medical or family reasons.

● Provides up to 12 weeks of unpaid, job-protected leave per year.

● Applies to companies with 50 or more employees.

Domain 5: Technical Skills - Customer Service (FOH)

Competency 5A: Demonstrate Effective Customer Service Skills Necessary for Success

5.A.1 Front-of-House Positions and Tasks

● Host/Hostess: Greets guests, manages reservations, and seats customers.

● Server: Takes orders, delivers food and drinks, and provides customer service.

● Bartender: Prepares and serves alcoholic and non-alcoholic beverages.

● Busser: Clears and resets tables, assists servers.

● Cashier: Processes payments and handles customer transactions.

5.A.2 Traits of a Successful Culinarian

● Professionalism: Maintaining a positive attitude and presenting a well-groomed appearance.

● Adaptability: Adjusting to fast-paced environments and customer needs.

● Communication Skills: Engaging effectively with customers and team members.

● Attention to Detail: Ensuring accuracy in orders and presentation.

● Multitasking Ability: Managing multiple tasks efficiently in a busy setting.

5.A.3 Professionalism

● Appearance: Clean uniform, well-groomed, proper hygiene.

● Attitude: Respectful, courteous, and willing to assist customers.

● Dependability: Arriving on time, following restaurant policies, and completing assigned tasks.

● Ethical Behavior: Honesty in transactions, treating customers and colleagues fairly.

5.A.4 Customer Feedback

● Obtaining Feedback: ○ Surveys

○ Comment cards

○ Online reviews

○ Direct verbal feedback

● Purpose of Feedback: ○ Identifies areas of improvement.

○ Enhances customer satisfaction.

○ Helps maintain a positive reputation.

● Using Feedback Effectively: ○ Address complaints professionally.

○ Implement changes to improve service.

○ Recognize and reward good performance.

Competency 5B: Differentiate Between the Different Types and Styles of Food Service

5.B.1 Types of Restaurants

● Fine Dining: High-end service, gourmet meals, formal setting.

● Casual Dining: Relaxed atmosphere, table service, moderate prices.

● Fast Casual: Higher-quality ingredients with limited table service.

● Fast Food: Quick service, limited menu, counter ordering.

● Buffet: Customers serve themselves from a variety of dishes.

5.B.2 Types of Service

● Table Service: Customers are seated and served by a waiter.

● Counter Service: Orders are placed at a counter and picked up by the customer.

● Banquet Service: Large-scale catering for events, pre-plated meals.

● Family Style: Large dishes shared among guests at the table.

● Room Service: Meals delivered to hotel rooms.

5.B.3 Independent vs. Chain Restaurants

● Independent Restaurant: ○ Privately owned and operated.

○ Unique menu and atmosphere.

○ More creative control over business decisions.

● Chain Restaurant: ○ Part of a larger company with multiple locations.

○ Consistent menu and branding.

○ Standardized training and operations.

5.B.4 Franchises

● Definition: A restaurant owned by an individual but operated under a larger brand’s guidelines.

● Pros: ○ Brand recognition.

○ Established business model.

○ Marketing and operational support.

● Cons: ○ High startup costs.

○ Limited creative control.

○ Ongoing fees to franchisor.

Competency 5C: Summarize Types of Technology Utilized in Food Service Operations

5.C.1 Point-of-Sale (POS) Systems

● Definition: Digital system used to manage sales transactions.

● Functions: ○ Processes payments (cash, credit, mobile payments).

○ Tracks sales and inventory.

○ Manages customer orders.

○ Provides sales reports and analytics.

● Benefits: ○ Reduces human error.

○ Improves efficiency in order-taking and billing.

○ Helps track inventory and customer preferences.

5.C.2 Computer Use and Applications in Restaurants

● Online Ordering Systems: Allow customers to place orders via apps or websites.

● Inventory Management Software: Tracks stock levels and alerts when items need reordering.

● Reservation Systems: Enables customers to book tables online.

● Digital Menus & Kiosks: Self-service ordering for fast-food and casual restaurants.

● Employee Scheduling Software: Helps managers create shifts and track employee hours.

Domain 6: Technical Skills (BOH)

Competency 6A: Apply Menu Planning Principles and Techniques Based on Standardized Recipes

6.A.1 Types of Menus

● Static Menu: Offers the same items daily (e.g., fast food, diners).

● Cycle Menu: Rotates different menu options over a set period.

● Market Menu: Changes based on seasonal availability.

● Table d’Hôte: Multi-course meal with a fixed price.

● À La Carte: Each item is priced separately.

6.A.2 Calculating Menu Price Using Mark-Up Method

● Formula: ○ Menu Price = Food Cost × Mark-Up Factor

○ Example: If food cost = $5 and mark-up factor = 3, menu price = $15.

6.A.3 Calculating Menu Item Costs

● Determine cost per portion by dividing total ingredient cost by yield.

● Factor in labor costs, overhead, and desired profit margin.

6.A.4 Calculating Menu Price

● Consider food cost percentage (ideal is 28-35%).

● Adjust pricing based on competitor analysis and customer demand.

Competency 6B: Apply Nutrition Principles During Menu Development and Food Preparation

6.B.1 Nutrients

● Macronutrients: Proteins, carbohydrates, and fats.

● Micronutrients: Vitamins and minerals.

● Water: Essential for hydration and bodily functions.

6.B.2 Use of Dietary Reference Intakes (DRI)

● Recommended daily nutrient intake based on age, gender, and activity level.

● Helps in creating balanced meals.

6.B.3 Current Government Nutrition Guidelines (MyPlate)

● MyPlate Components: ○ Fruits and Vegetables: Half of the plate.

○ Grains: At least half should be whole grains.

○ Protein: Lean sources (chicken, fish, beans).

○ Dairy: Low-fat or fat-free options.

6.B.4 Percent Daily Value on Nutrition Facts Panel

● Shows nutrient contribution of a food item based on a 2,000-calorie diet.

● 5% or less = low; 20% or more = high in that nutrient.

6.B.5 Healthy Food Choices

● Reduce added sugars, sodium, and saturated fats.

● Choose whole, unprocessed foods when possible.

● Practice portion control.

Competency 6C: Apply Appropriate Weighing and Measurement Skills and Tools

6.C.1 Measuring Techniques

● Dry ingredients: Use dry measuring cups, level with a straight edge.

● Liquids: Use liquid measuring cups, check at eye level.

● Butter/Fats: Use a scale or stick measurements.

6.C.2 Common Measures

● 1 tablespoon = 3 teaspoons

● 1 cup = 8 ounces

● 1 pound = 16 ounces

6.C.3 Formulas for Calculating Conversion Factors

● Formula: ○ New Yield ÷ Original Yield = Conversion Factor

○ Multiply ingredient amounts by the conversion factor.

Competency 6D: Execute a Recipe Using Correct Conversions and Menu Terminology

6.D.1 Reading and Following a Recipe

● Identify ingredients, measurements, and cooking methods.

● Follow step-by-step instructions carefully.

6.D.2 Mixing Techniques

● Folding: Gently combining ingredients.

● Whipping: Incorporating air into a mixture.

● Creaming: Beating fat and sugar to create a smooth texture.

6.D.3 Equivalent Measures

● 1 quart = 4 cups

● 1 gallon = 16 cups

6.D.4 Substitutions

● Buttermilk: 1 cup milk + 1 tablespoon lemon juice/vinegar.

● Egg replacement: 1 tablespoon flaxseed + 3 tablespoons water.

6.D.5 Standardized Recipes

● Ensures consistency in portion size, taste, and cost control.

● Includes ingredients, procedures, yield, and prep time.

Competency 6E: Understand the Selection, Use, Storage, and Maintenance of Tools and Equipment

6.E.1 Types of Cooking Tools and Equipment

● Hand Tools: Whisks, spatulas, peelers.

● Small Equipment: Blenders, food processors.

● Large Equipment: Ovens, grills, deep fryers.

6.E.2 Proper Use of Cooking Tools and Equipment

● Always follow manufacturer instructions.

● Use heat-resistant tools when working with hot surfaces.

6.E.3 Knives and Knife Safety

● Types of Knives: ○ Chef’s knife: Versatile, used for chopping.

○ Paring knife: Small, used for peeling.

○ Serrated knife: Best for bread and tomatoes.

● Safety Tips: ○ Keep knives sharp to prevent accidents.

○ Cut away from the body.

○ Store knives in a knife block or sheath.

Competency 6F: Understand Food Cost Analysis and Controls

6.F.1 Invoices

● Documents listing items purchased, quantity, and cost.

● Used for inventory tracking and cost control.

6.F.2 Costing Recipes

● Formula: ○ Total Cost of Ingredients ÷ Number of Portions = Cost per Portion

● Helps determine menu pricing and profit margins.

6.F.3 Controlling Labor Costs

● Key Strategies: ○ Efficient employee scheduling.

○ Cross-training staff.

○ Reducing overtime hours.

6.F.4 Food Cost Percentage

● Formula: ○ (Food Cost ÷ Menu Price) × 100 = Food Cost Percentage

● Ideal percentage is 28-35%.

6.F.5 Controlling Food Costs

● Inventory Management: ○ Use FIFO (First In, First Out).

○ Monitor waste and portion control.

6.F.6 Determining Menu Price

● Consider food cost, labor, overhead, and competition.

● Adjust prices based on market demand and customer preferences.

Domain 7: Preparation Techniques (BOH)

Competency 7A: Summarize Food Preparation Methods and Techniques

7.A.1 Proper Cooking Techniques

● Searing: Cooking food at high temperatures to develop flavor and texture.

● Blanching: Quickly boiling food and then shocking it in ice water.

● Braising: Slow-cooking food in liquid after searing.

● Steaming: Cooking food using water vapor.

● Sous Vide: Cooking vacuum-sealed food in a water bath at a precise temperature.

7.A.2 Types of Cooking Methods

● Dry-Heat Cooking: ○ Baking

○ Roasting

○ Broiling

○ Grilling

○ Sautéing

● Moist-Heat Cooking: ○ Boiling

○ Poaching

○ Steaming

○ Simmering

● Combination Cooking: ○ Braising

○ Stewing

7.A.3 Knife Skills

● Basic Knife Cuts: ○ Julienne: Thin, matchstick-sized strips.

○ Brunoise: Small dice from julienne strips.

○ Chiffonade: Finely slicing leafy greens.

○ Dice: Uniform cube shapes.

● Knife Safety Tips: ○ Use a sharp knife to prevent slipping.

○ Keep fingers in a claw position to avoid cuts.

○ Always use a cutting board.

7.A.4 Sauces

● Mother Sauces:

○ Béchamel (white sauce)

○ Velouté (light stock-based sauce)

○ Espagnole (brown sauce)

○ Tomato Sauce

○ Hollandaise (egg-based sauce)

● Derivatives: ○ Alfredo (from Béchamel)

○ Mornay (cheese added to Béchamel)

○ Bordelaise (from Espagnole)

○ Marinara (from Tomato Sauce)

7.A.5 Mise en Place

● Definition: French term meaning “everything in its place.”

● Importance: ○ Organizes ingredients before cooking.

○ Reduces prep time and increases efficiency.

○ Ensures consistency and accuracy in recipes.

Competency 7B: Create Professional Plating Utilizing Garnishing and Food Presentation Techniques

7.B.1 Principles for Food Arrangement and Plating

● Balance: Distribute elements evenly on the plate.

● Color Contrast: Use a variety of colors for visual appeal.

● Height and Layers: Stack food or use vertical elements for dimension.

● Portion Control: Serve appropriate amounts of each component.

7.B.2 Plate Presentation

● Classic Plating Styles: ○ Clock Method: Protein at 6 o’clock, starch at 2 o’clock, vegetables at 10 o’clock.

○ Freeform: Asymmetrical and artistic arrangement.

○ Layering: Stacking elements to add dimension.

● White Space: Leave space around food to highlight the presentation.

7.B.3 Buffet Arrangement

● Flow: Arrange food from cold to hot dishes for easy access.

● Height Variation: Use risers to create visual interest.

● Garnishing Stations: Provide herbs, sauces, and decorations to enhance presentation.

● Labeling: Clearly mark dishes, especially allergens.