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内容提示: Hospitality: General Operations Meal Production and Design Intermediate 2 5621 Summer 1999 Hospitality: General Operations Meal Production and Design Support Materials HIGHER STILL Hospitality – General Operations: Meal Production and Design (Int 2) 1CONTENTS Section 1 Full Unit Descriptor Section 2 Introduction to Unit Support Notes Purpose Recommended entry Supporting candidates Support Notes Duration of unit Content/context The learning environment Opportunity for ...

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Hospitality: General Operations Meal Production and Design Intermediate 2 5621 Summer 1999 Hospitality: General Operations Meal Production and Design Support Materials HIGHER STILL Hospitality – General Operations: Meal Production and Design (Int 2) 1CONTENTS Section 1 Full Unit Descriptor Section 2 Introduction to Unit Support Notes Purpose Recommended entry Supporting candidates Support Notes Duration of unit Content/context The learning environment Opportunity for integration of units Guidance on learning/teaching approach Guidance on approaches to assessment Detailed teaching information Lesson 1 Suggested lesson plan/scheme of work Section 3 Candidate Materials Teaching materials Candidate tasks/activities Unit checklist Hospitality – General Operations: Meal Production and Design (Int 2) 2 Hospitality – General Operations: Meal Production and Design (Int 2) 3 SECTION 1 Hospitality – General Operations: Meal Production and Design (Int 2) 4 Hospitality – General Operations: Meal Production and Design (Int 2) 5SCOTTISH QUALIFICATIONS AUTHORITY National Unit Specification: general information UNIT Meal Production and Design (Intermediate 2) NUMBER D281 11 COURSE Hospitality - General operations (Intermediate 2) SUMMARY On successful completion of this unit, the candidate will demonstrate an understanding and practical application of the rules to be considered for the creation of menus and the hygienic production of food. OUTCOMES 1 Prepare menus which are suitable for a range of occasions. 2 Prepare a range of menu dishes/items. 3 Use safe and hygienic working procedures. RECOMMENDED ENTRY While entry is at the discretion of the centre, candidates will find it advantageous to have attained x of the following:  a course or units in Hospitality or Home Economics at Intermediate 1  Standard Grade Home Economics at General level  other appropriate Hospitality units, or  equivalent industrial experience _________________________________________________________________________ Administrative Information Superclass: NE Publication date: May 1999 Source: Scottish Qualifications Authority Version: 02 © Scottish Qualifications Authority 1999 Hospitality – General Operations: Meal Production and Design (Int 2) 6 National Unit Specification: general information (cont.) UNIT Meal Production and Design (Intermediate 2) CREDIT VALUE 1 credit at Intermediate 2. CORE SKILLS Information on the automatic certification of any core skills in this unit is published in Automatic Certification of Core Skills in National Qualifications (SQA, 1999). Hospitality – General Operations: Meal Production and Design (Int 2) 7National Unit Specification: statement of standards UNIT Meal Production and Design (Intermediate 2) Acceptable performance in this unit will be the satisfactory achievement of the standards set out in this part of unit specification. All sections of the statement of standards are mandatory and cannot be altered without reference to the Scottish Qualifications Authority. OUTCOME 1 Prepare menus which are suitable for a range of occasions. Performance criteria (a) The menu items chosen are suitable to the requirements of the customer. (b) The menu items chosen are appropriate to the occasion. (c) Each menu is correctly balanced. (d) The sequence of courses is correct. Note on range for the outcome Balance: colour; nutritive value; choice of foodstuffs; textures; methods of cookery. Evidence requirements Evidence demonstrating ability to create a limited choice breakfast, lunch and dinner menu. The menu balance will be measured against the criteria listed in the note on the range of the outcome. This should include: For breakfast, 6 items, for lunch 2 courses, for dinner 3 courses. Tea and coffee are additional. OUTCOME 2 Prepare a range of menu dishes/items Performance criteria (a) Recipe information and oral instructions are interpreted correctly. (b) Ingredients are prepared using the appropriate equipment. (c) Food is presented at the correct temperature and to a commercially acceptable standard. Evidence requirements Evidence should be provided that the candidate can prepare a range of the menu dishes/items suitable for food service. These should include:  starters; main courses; sweets; snacks; sandwiches and call order items Hospitality – General Operations: Meal Production and Design (Int 2) 8National Unit Specification: statement of standards (cont) UNIT Meal Production and Design (Intermediate 2) OUTCOME 3 Use safe and hygienic working procedures. Performance criteria (a) Safe working practices are followed. (b) Standards of personal presentation are appropriately maintained. (c) Work is carried out in a clean and tidy fashion. (d) Food is handled hygienically. (e) Equipment is used safely. Note on range for the outcome Responsibilities and requirements within the current Food Hygiene Regulations. All equipment which is used in the meals for Outcome 2. Evidence requirements Evidence should be recorded on a checklist of the candidate’s ability to use safe and hygienic working practices. Hospitality – General Operations: Meal Production and Design (Int 2) 9 SECTION 2 Hospitality – General Operations: Meal Production and Design (Int 2) 10 Hospitality – General Operations: Meal Production and Design (Int 2) 11National Unit Specification: support notes UNIT Meal Production and Design (Intermediate 2) This part of the unit specification is offered as guidance. The support notes are not mandatory. Duration of Unit While the time allocated to this unit is at the discretion of the centre, the notional design length is 40 hours. GUIDANCE ON CONTENT AND CONTEXT FOR THIS UNIT This introduces candidates to the planning and preparation of a variety of menu items. The following should be emphasised throughout the delivery of the unit:  Creating well balanced and suitable menus  Working safely and hygienically. Menu planning and the requirements of customers will require to be covered in detail. Balance in terms of nutritive value, choice of foodstuffs, colours, textures, methods of cookery, seasonal availability, costs of foods will be explored and understood. A wide range of menu types should be available for candidates to use as reference material. Modern trends of menu planning should feature prominently throughout this unit and candidates should be encouraged to collect menus, recipes and food booklets for use in planning exercises. Candidates will prepare and present foods suitable for food service. Emphasis should be placed on correct working methods throughout the practical sessions, with care in presentation of all foods to ensure that they are of a commercially acceptable standard. The Learning Environment While the learning environment will ultimately be at the discretion of the centre offering the unit, a practical environment is essential. The ideal situation would be a combination of classroom and practical areas appropriate for the production of food. Opportunities for Integration of Units Integration of units is at the discretion of the centre. However, in this instance, it may be advantageous to deliver this unit in an independent manner. Candidates should be advised if units are to be integrated. Care must be taken to ensure that this does not discriminate against any candidate wishing to study only one unit. Hospitality – General Operations: Meal Production and Design (Int 2) 12Guidance on learning and teaching approaches for this unit Learning and teaching approaches should allow outcomes to be achieved in a candidate-centred, participative and practical manner. Practical activities should be teacher/lecturer-led in that all equipment, techniques and processes should be explained, demonstrated and thoroughly understood before the commencement of practical activities. Demonstrations should be clear and logically sequenced to ensure that candidates understand each process before proceeding to the next. Practical activities should be carried out either on an individual basis or, where appropriate, by working as part of a team. Carefully structured worksheets related to each process, describing and evaluating the techniques involved, should be completed before each practical exercise. Relevant aspects of theory should be dealt with before, or during, practical exercises as appropriate. Assessment at this point should be formative, and candidates should be encouraged to assess their own work, wherever possible. Demonstrations to reinforce the key techniques and processes should take place on a regular basis. Guidance on approaches to assessment for this unit Throughout the unit, the tutor should record evidence of attainment, based on an appropriate marking schedule, on an observation checklist. The candidate should keep his or her own record using a log. Outcome 1 A range of menus generated by the candidate to meet identified needs and circumstances is produced. Written or oral responses to questions in which the candidate is required to:  explain the extent to which balance has been achieved in a set of menus  propose appropriate types of food for inclusion on meal occasions. Outcome 2 An observation checklist in which candidate attainment in preparing appropriate dishes is recorded. Hospitality – General Operations: Meal Production and Design (Int 2) 13SPECIAL NEEDS This unit specification is intended to ensure that there are no artificial barriers to learning or assessment. Special needs of individual candidates should be taken into account when planning learning experiences, selecting assessment instruments or considering alternative outcomes for units. For information on these, please refer to the SQA document Guidance on Special Assessment and Certification Arrangements for Candidates with Special Needs/Candidates whose First Language is not English (SQA, 1998). Hospitality – General Operations: Meal Production and Design (Int 2) 14SUGGESTED EXAMPLE OF A MEAL PRODUCTION AND DESIGN LESSON Detailed Teaching Information/Content Lesson 1 Meal Production and Design 1. Led discussion on the content of the unit to cover: a) knowledge to be gained b) cooking activities c) creation of menus d) safe and hygienic work practice e) achievement requirements for the unit The above information is contained in the unit descriptor and in the support notes. 2. Candidate centred exercise to comment on the Lesson 1 breakfast menu. 3. Discussion on types of customer and eating times. 4. Candidates are advised to obtain copies of menus from various local establishments. Hospitality – General Operations: Meal Production and Design (Int 2) 15LESSON PLAN/SCHEME OF WORK (BASED ON 2 HOUR LESSONS) Lesson 1 Introduction to the unit and methods of assessment. General discussion concerning various customers and recognised times for different types of meal. Requisition of menus and recipes by candidates. Lesson 2 Information on different types of menu and the considerations in their compilation. Self assessment questions. Reminder that candidates should be attempting to obtain recipes from different sources and menus from different establishments. Lesson 3 Discussion on the various menus which have been obtained. Efforts should be made to ensure that menus are from a broad spectrum of establishments e.g. hospital (patients), factory canteen, hotels (various), takeaways etc. Candidate worksheets. Lesson 4 General debate on the sequence of courses followed by information specific to the provision of breakfast. Self assessment questions. Group exercise. Lesson 5 Candidate centred learning covering the presentation of attractive, edible food. The SAQs assess the knowledge gained. This is expanded on by providing in-depth responses when talking through the expected answers. Lesson 6 Information relating to safe and hygienic working practices. Satisfactory completion of the SAQs is desired over Lessons 6 and 7. A plan of work to account for the production of breakfast dishes to be cooked and presented as part of Lesson 7 should be completed with teacher/lecturer guidance. Lecturer/teacher demonstration of the correct use of the equipment to be used in creating the dishes. Hospitality – General Operations: Meal Production and Design (Int 2) 16Lesson 7 Candidates cook and/or present the following breakfast dishes individually: Orange juice Porridge with cream or milk Scrambled egg on toast Produce a plan of work for breakfast dishes for Lesson 8 - teacher/lecturer guidance. Complete the safe and hygienic working practices SAQs. Complete the dish evaluation sheet. Lesson 8 Candidates cook and/or present a selection of breakfast dishes from the following: Yoghurt; poached apple; prunes; grapefruit - half or segments; cereal Poached egg; fried egg; boiled egg Sausage; bacon; black pudding; fruit pudding; mushrooms; tomato; beans; sauté potato Fried bread; pancake; potato scone Rolls; croissants Complete the dish evaluation sheet. Information concerning menu balance. Self assessment questions. Lesson 9 Complete Outcome 1 assessment (Sheet 1 of 3). Theory to cover the production of snacks, sandwiches and call order type foods. Self assessment questions. Discuss the food to be prepared for Weeks 10 and 11 practical lesson and complete ‘Plans of Work’. Lesson 10 and Lesson 11 Production of a selection of sandwiches, snacks and call order items from the following: Sandwiches, toasted sandwiches, open sandwiches, filled roll, pizza, toasted scone, burger, chicken curry, kebab, pancakes Complete one dish evaluation sheet for each week. Hospitality – General Operations: Meal Production and Design (Int 2) 17Lesson 12 Information concerning the use of recipes and the weighing and measuring of food accompanied by SAQs. Discuss recipes gathered. Discussion and information (use menus collected) on lunchtime foods. Lesson 13 Complete Outcome 1 assessment (Sheet 2 of 3). Discuss the food to be prepared for Week 14 and 15 practical lesson and complete ‘Plans of Work’ - make use of recipes collected. Lesson 14 and Lesson 15 Production of a selection of appropriate lunchtime dishes to include in total over the two weeks, a starter, a main course and a sweet. Complete one dish evaluation sheet for each week. Lesson 16 Debate regarding the dinner menus obtained. Small group exercise to compile a four course, three choices per course dinner menu excluding tea/coffee. Discuss the group menus, discuss the food to be prepared for Week 17 and 18 practical lesson and complete ‘Plans of Work’ - make use of recipes collected. Lesson 17 and Lesson 18 Production of a selection of appropriate dinner dishes to include in total over the two weeks a starter, a main course and a sweet. Complete one dish evaluation sheet for each week. Complete Outcome 1 assessment (Sheet 3 of 3). Lesson 19 and Lesson 20 Remediation; revision; work completion. Hospitality – General Operations: Meal Production and Design (Int 2) 18 Hospitality – General Operations: Meal Production and Design (Int 2) 19 SECTION 3 Hospitality – General Operations: Meal Production and Design (Int 2) 20 Hospitality – General Operations: Meal Production and Design (Int 2) 21CANDIDATE MATERIALS This section of the support pack contains: 1. Detailed teaching/learning material 2. Candidate worksheets; self assessment questions (SAQ); group exercises; dish evaluation etc 3. Exemplar ‘Plan of Work’ sheets 4. Content for Lessons 1-20 inclusive NOTE Recipe sheets are not included as part of the support material - there are no restrictions on the dishes which are produced for the various meals providing the dishes are appropriate for the particular meal. Hospitality – General Operations: Meal Production and Design (Int 2) 22LESSON 1 Breakfast Menu Prawn cocktail Orange juce Grapefruit segments *** Scrambled egg on toast Grilled sirloin stake Poached haddock Kedgeree *** Porrage Cereals *** Toast and preserves *** Pot of tea Served between 7.00 - 8.00 a.m. All inclusive cost £2.00 1. Is this the choice of food you would expect for breakfast? 2. Have customers been given a choice of beverage? 3. Are the courses written in the correct order? 4. Which foods, not on the menu, would you have expected to be offered? 5. Is the spelling of the menu dishes correct? 6. How many courses are there on the menu? 7. Is the cost of the breakfast value for money - would the restaurant make a profit? 8. Does the breakfast service time suit hotel guests? Hospitality – General Operations: Meal Production and Design (Int 2) 23LESSON 2 Types of Menu A menu is a list of the foods which have been prepared and/or cooked for a particular meal. The types of menu vary: Table d’hôte Is a complete meal at a set price e.g. starter, main course, sweet. In many instances a limited choice of courses is offered. À la carte The customer is free to choose any food from a wide range on offer. Those items are individually priced. Special Party Menus These are created for special occasions e.g. wedding, birthdays etc. Menus can be displayed in many forms and should complement the type of establishment, e.g. it would not be good practice to write the menu on the window of a luxury hotel but it would be acceptable if it were displayed on the seafront bistro window. Menus are written in many styles - handwritten; typed etc; on place mats; serviettes; card; boards etc. A table d’hôte meal is a starter, main course and a sweet at a set price. An à la carte menu is a choice of foods which are individually priced. Special Party Menus are created for special occasions. Hospitality – General Operations: Meal Production and Design (Int 2) 24LESSON 2 (CONT) Menu Writing The production of a good menu requires knowledge and thought. When writing menus the following considerations have to be taken into account: Time of Year In summer people prefer salad type foods in preference to soups and stodgy foods which are more popular in winter. Staff Staff must have the ability and time to produce the food being offered for sale. Equipment Consideration must be given to the preparation and service equipment at your disposal. Type of Customer Food tastes vary from one individual to another – the teenager who likes chips with every meal eats differently from our oriental friends who seem to prefer rice and they in turn have a different food preference to elderly people who appreciate smaller portions of more easily chewed and easier to digest food. A good caterer should create a menu which satisfies the requirements of their customers. Price The menu should be priced according to the type of service being provided and the client’s ability to pay. Supplies Food selected for a menu should be easily obtainable. Anyone writing a menu has to consider:  the time of year  ability of staff  available equipment  type of client  price to be charged  availability of supplies Hospitality – General Operations: Meal Production and Design (Int 2) 25LESSON 2 (CONT) SAQ (Types of Menu/Menu Writing) 1. List 3 types of menu: a) ______________________________________________________________ b) ______________________________________________________________ c) ______________________________________________________________ 2. What is a menu? ___________________________________________________ __________________________________________________________________ 3. Name 4 methods of displaying a menu: a) ______________________________________________________________ b) ______________________________________________________________ c) ______________________________________________________________ d) ______________________________________________________________ 4. List 4 considerations before writing a menu: a) ______________________________________________________________ b) ______________________________________________________________ c) ______________________________________________________________ d) ______________________________________________________________ 5. Which menu offers foods which are individually priced? __________________________________________________________________ 6. Why should the spelling and pricing on a menu be correct? a) Spelling: _______________________________________________________ b) Pricing: ________________________________________________________ Hospitality – General Operations: Meal Production and Design (Int 2) 26LESSON 2 (CONT) Types of Meal Food is eaten at different times throughout the day. The recognised eating and drinking times include the following: Breakfast Takes its name from breaking your fast or recommencement of eating following a period of abstention while sleeping. Breakfast being the first meal of the day is normally eaten before 10.00 a.m. Morning Coffee Is a mid-morning snack consisting of a beverage - not necessarily coffee - and plain biscuits. Lunch Is the midday meal and generally comprises of starter, main course and sweet. The foods served are mainly of the table d’hôte variety i.e. cheaper quality foods which require longer cooking periods. Afternoon Tea Guests are provided with a mid-afternoon drink, sandwiches, teabread and cakes. High Tea Is a quality prepared, plated main course - hot or cold - served between 2.00 p.m. and 6.00 p.m. Dinner Is normally served between 6.00 p.m. and 10.00 p.m. The food served - generally à la carte i.e. cooked to order - is more expensive and better quality items than would be offered for lunch. This meal allows a leisurely eating approach to the presented foods which are more intricate and garnished to a higher standard than most other meals. Supper Is the last meal/snack of the day and is eaten before retiring to bed. Buffets Hot and cold buffets - where the food to be consumed is displayed ready to eat - are provided at various times throughout the day, e.g. in place of lunch or as a wedding meal. Buffets can be of the sit down variety where the guests choose food from the display and take it back to their table, or finger buffets where the guests eat finger sized items while remaining standing. Hospitality – General Operations: Meal Production and Design (Int 2) 27LESSON 2 (CONT) SAQ (Types of Meal) 1. Describe a Finger Buffet _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ 2. How does Breakfast derive its name? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ 3. What type of foods are normally served on a Dinner menu? _________________________________________________________________ _________________________________________________________________ 4. Which meal/snack is the last of the day? _________________________________________________________________ _________________________________________________________________ 5. What types of foods are presented on a table d’hôte menu? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ 6. At which meal would you serve a beverage, sandwiches, teabread and cakes? _________________________________________________________________ _________________________________________________________________ _________________________________________________________________ Hospitality – General Operations: Meal Production and Design (Int 2) 28LESSON 3 Led discussion on the different menus obtained/made available. This should include: 1. Type of establishment/customer 2. Service provided - served meal, counter service, take away etc 3. Style of menu - printed, types, handwritten etc 4. Language used - French/English, child’s menu etc 5. Charges made - cost, à la carte, table d’hôte 6. Meal - breakfast, lunch, dinner etc Following the general discussion the menus should be circulated and candidates should complete a minimum of 4 worksheets. Hospitality – General Operations: Meal Production and Design (Int 2) 29LESSON 3 (CONT) WORKSHEET _______ OF 4 CANDIDATE ________________________________________________________ Name of establishment __________________________________________________ Type of customer ______________________________________________________ Meal being offered ___________________________________________________ Style of menu ___________________________________________________ Method for charges ___________________________________________________ Comment on the choice of food on the menu ________________________________ _____________________________________________________________________ _____________________________________________________________________ _____________________________________________________________________ Does the menu have any obvious spelling mistakes - if so, what? ________________ _____________________________________________________________________ Is this an expensive place to eat? __________________________________________ Would you want to eat here? _____________________________________________ Give a reason for this decision: ___________________________________________ _____________________________________________________________________ _____________________________________________________________________ From where does the establishment draw its clients? __________________________ _____________________________________________________________________ Hospitality – General Operations: Meal Production and Design (Int 2) 30LESSON 4 Sequence of Courses Generally, circumstances, availability, tradition and the occasion dictates the food eaten at various times throughout the day. However, certain foods are accepted as being most suited for a particular occasion e.g. it does not make sense to begin preparing a stew which takes 90 minutes to cook if it is required for breakfast nor is it recommended to have regular heavy meals last thing at night. Certain foods are recognised as being more suitable than others for a particular meal. Meals consisting of several courses normally begin with light, appetising foods which stimulate the digestive juices prior to the richer main course. The meal then returns to lighter foods to finish the eating enjoyment. Generally portion sizes are smaller in a meal of many courses. Starters are to encourage the flow of digestive juices. The main course should be satisfying. Courses following the main course should be lighter in texture. The fewer the number of courses the larger the portion. Breakfast, lunch and dinner menus can comprise of many courses. A Breakfast Sequence may consist of several courses which could include the following foods. This would be known as an English Style Breakfast. All hot breakfast food can be cooked very quickly. Hospitality – General Operations: Meal Production and Design (Int 2) 31The following is:  a list of suitable types of breakfast food  the correct sequence for presentation  an English breakfast of 5 courses. English Style Breakfast Starter Fruit Juice or Poached Fruit 2 nd course Cereal or Porridge 3 rd course (main item) An Egg dish or a Fish dish – poached, grilled or fried – or a Meat dish – normally fried or grilled, served with fried potato and vegetable or a combination of any of the above items 4 th course Rolls and/or Toast and Preserves 5 th course Beverage A typical English breakfast could consist of the following items of food:  Fruit Juice  Cereal  Mixed Grill  Toast and preserves  Beverage Continental Breakfast A continental breakfast does not include freshly cooked hot food but is more liable to be a choice from the following: Poached fruit; fruit juice; muesli; cereal; various rolls and breads; cheese; cold meats; pate; preserves; tea; coffee; fresh fruit. Hospitality – General Operations: Meal Production and Design (Int 2) 32LESSON 4 (CONT) SAQ (Sequence of Courses: Breakfast) 1. How does breakfast derive its name? _______________________________________________________________ _______________________________________________________________ 2. Name 2 local establishments where breakfast can be bought by the general public. a) _______________________________________________________________ b) _______________________________________________________________ 3. Which type of hot cooked foods are served at breakfast? __________________________________________________________________ __________________________________________________________________ 4. List the continental breakfast items which you would choose for your meal. __________________________________________________________________ __________________________________________________________________ 5. State how fish served at breakfast could be cooked ________________________ __________________________________________________________________ 6. What influences the portion size in any meal? ____________________________ __________________________________________________________________ 7. What do you normally eat for breakfast? ________________________________ __________________________________________________________________ Hospitality – General Operations: Meal Production and Design (Int 2) 33LESSON 4 (CONT) Menu Writing The menu is an advert promoting the choice of food which an establishment is offering for sale. Accordingly it is studied in detail by customers who patronise the restaurant. Therefore it is important that:  it is written in a language which can be understood by the particular customer – never a mixture of French and English  it is correctly and clearly priced  the spelling is correct  the dishes are accurately described  the writing/typing is easily read. A good menu details the culinary delights to be anticipated and stimulates the digestive juices thus helping to create the meal experience. The menu is a contributory factor to the sale of food. It should be clearly written and easily understood. Hospitality – General Operations: Meal Production and Design (Int 2) 34LESSON 4 (CONT) GROUP EXERCISE 4–5 PEOPLE Create a breakfast menu of 4 courses, excluding tea or coffee which:  will sell at £3.50 in a high street/supermarket café  will be on sale between 7.00 a.m. and 11.00 a.m.  offers a minimum of 2 choices per course  clearly states what the customer can expect to be served 1 st course 2 nd course 3 rd course 4 th course Hospitality – General Operations: Meal Production and Design (Int 2) 35LESSON 5 Presentation of Attractive, Edible Food When food is presented to a customer it must look good, smell good and taste good. In order to fulfil those requirements caterers are obliged to make every effort in the preparation and presentation of hot and cold food so that it stimulates the digestive juices; quells the hunger and provides an enjoyable experience. A bad eating experience could result in a diner taking their custom to another restaurant. Caterers should provide an eating experience which meets the expectations of the customer. Food Temperature The temperature at which food is served is a very high priority in the customers’ expectations. Hot food like soups and stews must be piping hot when they are presented to the customer - warm soups and stews would be completely unacceptable. If the food is intended to be hot then it should be as hot as possible and it must be served on a hot plate. Similarly cold salad type items and sweets must be kept in chilled conditions until they are to be served. Such storage is also required to limit the possible growth of bacteria in the food. Serve cold sweets and salad type items in a chilled condition on a cold plate. Hot foods must be served as hot as possible on hot plates. Enjoyment of a meal is greatly increased if the food is correctly seasoned. Hospitality – General Operations: Meal Production and Design (Int 2) 36Seasoning Although there are many types of seasonings...

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