CHAPTER 7 Mark Fergus What’s on the ? FOCUS AREA: SERVICE AND CATERING Throughout history, there have always been occasions when non-family members FOCUS prepared for the family. Wealthy ancient Greeks and Romans employed chefs AREA to prepare elaborate feasts. Travellers have always needed food and accommodation. Large cultural celebrations such as weddings have traditionally depended on the assistance of outside caterers. CHAPTER OUTCOMES

In this chapter you will learn about: • identify and demonstrate safe • different food service and catering work practices ventures and their value to society • compare and develop and • employment opportunities in the recipes for different catering food/hospitality industry events • employer, employee and consumer • identify elements of a recipe rights and responsibilities • design, plan and prepare food for • menu planning functions • recipe development • set tables • purchasing systems • create a proposal for a small food • food service and catering business. • operating a small food business. In this chapter you will learn to: RECIPES • examine the operations and • Bruschetta, p. 244 contribution of different food • Sweet potato soup, p. 245 service ventures • Salt and pepper squid, p. 246 FOOD WORDS • conduct web searches • Steak Diane, p. 247 • outline employer, employee and duty of care legal • Mini baked , p. 248 obligation imposed on consumer responsibilities • Thai chicken cakes, p. 249 an individual requiring adherence to a standard of reasonable care while performing any acts that could foreseeably harm FOOD The word ‘’ Today, instead of using the term others FACTS derives from the ‘restaurant’, food entrepreneurs employee a person French verb restaurer, employ terms like ‘grill’, ‘bar’, ‘diner’, working for another person meaning ‘to restore’. It was first ‘shack’, ‘stand’ and ‘cafe’. or business for pay used in France in the 16th century to employer a person or Famous French Fernand Point describe soups sold by street vendors business that employs one said, ‘If the menu is not appealing, or more people, especially that were advertised to restore your the people will lose their appetites for wages or salary health. and their desire to part with their enterprise a company The word ‘bistro’ comes from the money’. organised for commercial Russian word bystro, meaning ‘quickly’. purposes Smorgasbord is the Swedish term for small appetiser Casual workers make up just over half ‘’. or sweet item that you can of workers in the food service industry. For safety reasons, dining venues have pick up and eat using your There are many more male chefs than a set number of seats they can offer in fingers female chefs, yet in the home, more both their indoor and media forms of communication – radio, females than males. areas. This is determined by the local television, newspapers, council. Workers can choose whether to join magazines, social media, a union or not; however, unions play If cooked rice is left in the danger world wide web – that a valuable role in protecting the zone of 5–60°C for a few hours, it reach large numbers of people rights of workers and improving their can give you food poisoning because portion size specific size, conditions. the bacteria Bacillus cereus in shape and weight of food to rice multiplies rapidly in warm The NSW Food Authority website be served conditions. lists names of businesses that have stock control determination breached the Food Act. of the supply of goods kept by a business

217 218 FOOD TECH FOCUS 9780170383417

7.1 Food service and catering ventures While catering itself is all about the of food, food service involves the serving of food to Economic and social value customers, patients, students and clients. Economic contribution Food ventures contribute to the economy as they Profit and non-profit ventures pay government taxes that allow many community Most food service and catering ventures operate to projects and services to be funded, such as education, make a profit (monetary gain). Some ventures are welfare, highways and defence. Food ventures non-profit operations that support communities or purchase food and supplies from other businesses, provide an essential service. such as butchers, bakers and coffee merchants. They therefore assist other businesses to make money and Table 7.1 Profit-making and non-profit-making ventures employ staff.

TYPICAL PROFIT-MAKING TYPICAL NON-PROFIT- Preparing and serving food requires staff. Workers VENTURES MAKING VENTURES use wages to purchase goods and services and this Canteens for: assists to promote economic growth. Workers also pay Cafes • schools, colleges and taxes to the government. Even customers pay taxes Bistros universities Hotels and motels – room • sport through the Good and Services Tax (GST) applied to service, bar service and • work. food that is prepared. restaurants Function centres Fundraising food stalls and take-away Caterers in: Social contribution stores • hospitals Australians are relying more on food service Food stalls • nursing homes providers. Working parents find that it often saves Mobile food vans and food • prisons time and energy to eat out, buy take-away or trucks • defence service Caterers for: • boarding schools organise a function outside the home. Australian • public events • childcare centres households are also, on average, much smaller than in • private functions • charities the past, and preparing meals for one or two people • transport, such as • relief and emergency is considered more difficult than purchasing a airlines services. • film and television already prepared. • canteens and Non-profit food service organisations provide . essential social contributions. For example,

Where taxpayers’ money is spent (2014–15)

All other functions $43.2 billion* Social security and welfare $145.8 billion General public services $23.2 billion

Defence $24.2 billion

Education $29.6 billion

Health $66.9 billion

Other purposes $82.0 billion*

*Other functions and purposes could include community services and culture, infrastructure, transport and energy, industry and workforce costs.

Figure 7.1 Where Australian taxpayers’ money is spent 9780170383417 CHAPTER 7 – What’s on the menu? 219

charities often feed people who are sick, frail and income to help provide facilities, equipment and CHAPTER 7 homeless, and others provide emergency services services for their members, as well as for other during disasters. groups in society. Some community organisations Many sporting and service clubs operate or and charities hold food stalls to raise money to lease ventures such as bistros and canteens to earn fund local community projects. Alamy Stock Photo/MBI Alamy Stock Figure 7.2 Many families often enjoy sharing meals together at restaurants as occasional alternatives to at home.

FOOD IN FOCUS

In a relaxed and friendly atmosphere, KARIMBLA COMMUNITY clients can enjoy a nutritious and affordable meal for $10.00, consisting of a warm bread RESTAURANT roll and butter, a choice of two main meals The Karimbla Restaurant offers a variety of followed by a choice of two with an services to the South East Sydney Regions’ after- mint, served with , coffee, hot frail aged, younger people with a disability chocolate or apple juice. Menus change twice and their carers. Some clients only need the a week to offer plenty of variety. service for a short time as they have just The restaurant also offers internet & left hospital and/or are recovering from an computer classes to clients. Internet access is illness. Others are more regular, particularly available for clients who would like to organise those who live on their own and find it is internet grocery shopping. Frozen meals are easier, more enjoyable and more affordable available to order to enable clients to have to eat at the restaurant than having to cook healthy, easily-prepared meals at home. for themselves. Like with most restaurants, Source: Adapted from the Karimbla Community bookings are encouraged. Restaurant website

ACTIVITIES 3 Besides a sit-down meal, what else does the 1 Who are the restaurant’s clients? restaurant offer? 2 What do the customers get for their money? 4 Plan a menu for the restaurant. Give reasons for your food selection. 220 FOOD TECH FOCUS 9780170383417

UNIT REVIEW

LOOKING BACK 7 Plan a dinner menu that could be prepared by 1 Distinguish between the terms ‘catering’ and an airline catering company for a flight from ‘food service’. Sydney to Auckland. Make sure to include a 2 Give three examples of profit-making food and . service and catering ventures. 8 Brainstorm at least seven ways the Australian 3 What does the acronym GST stand for? government uses money gained from taxes. 4 Identify three groups in society who may benefit TAKING IT FURTHER from the services of non-profit food service and 9 Set up your own catering company and produce a catering ventures. social media page, leaflet or brochure providing FOR YOU TO DO prospective customers the following information: 5 Write a paragraph about your favourite food • company name and contact details service and catering establishment. Give • food services you provide, such as function reasons why you like the establishment. and corporate catering 6 If you were in charge of catering for a • examples of you offer, such as school or sporting canteen, list 10 healthy platters and finger foods foods and drink items you would have on your • appropriate images. menu.

7.2 Employment opportunities in the industry Food service and catering is a large, expanding and Table 7.2 Personal requirements for working in food diverse industry that offers full-time, part-time and service and catering

casual work opportunities. REQUIREMENTS BENEFITS AND Full-time employees work between 35 and OPPORTUNITIES 40 hours a week, while part-time employees Communication Select from a variety of skills careers work between 12 and 35 hours a week. Both are Good manners Work in a variety of venues permanent positions that entitle staff to leave such as Smart presentation Work full-time or part-time sick days, family leave and holidays. Casual employees Team work Learn about different cultures work when required. Most casuals receive no or Food skills Travel limited leave entitlements, but do earn a higher rate Dedication Start at the bottom and work of pay. up to management level Organisational Learn skills in food skills preparation Initiative Back-of-house and Enthusiasm front-of-house careers Fitness In the hospitality industry, ‘back of house’ refers to where meals are prepared, meaning the . Table 7.3 Careers in hospitality: back of house and front of house Those working ‘front of house’ are responsible for serving and greeting guests. BACK OF HOUSE FRONT OF HOUSE Kitchen hand Food and beverage attendant Catering assistant Bar staff Counter hand Barista hand Customer service assistant Cook Supervisor Chef Host 9780170383417 CHAPTER 7 – What’s on the menu? 221

Table 7.4 Career pathways in hospitality: front of house CHAPTER 7 Management CAREER PATHWAY OF FRONT–OF–HOUSE Managers make decisions regarding the operations Owner, operator, manager: Manages the whole of an establishment. The food service and operation – hiring staff, marketing and ensuring profitability catering industry provides a good opportunity for Head waiter (maître d’): Organises service staff, employees to progress into management positions. allocates tables for bookings, greets guests and It is not uncommon for chefs to open and manage compiles staff rosters their own food businesses after just a few years Food and beverage attendant: Takes orders, serves working in the industry, or for team leaders food and/or to guests in some establishments to become managers. Trainee attendant/runner: Assists food and beverage There are also tertiary courses where you can attendant by removing plates, setting tables and collecting glasses attain degrees in management skills specific to hospitality.

Table 7.5 Career pathways in hospitality: back of house CAREER PATHWAY OF BACK–OF–HOUSE Delivery Owner, operator, manager: Manages the whole Consumers like the convenience of prepared operation – hiring staff, marketing and ensuring foods – from pizzas to diet foods – delivered to profitability them, both at home and at their workplaces. For Executive/head chef (chef de ): Manages the instance, many companies use a nationwide phone whole operation of the kitchen such as ordering, stock control, planning menus and training kitchen staff number or app for customers to place orders. Sous chef: Second in command, manages day-to-day The order is sent to a local store that prepares the activities of the kitchen food, places it in appropriate storage containers Chef de partie: Specialist cook in area such as sauces, and then delivers it to the customer. Most food soups, fish, pastries, or grills and roasts service establishments rely on suppliers to deliver Commis chef: Has completed apprenticeship and ingredients and foods, which results in many works in any area of the kitchen preparing, cooking or employment opportunities in this field. finishing food Apprentice: Chef who works under the direction of a chef. Apprenticeships last four years Kitchen hand: Carries out cleaning duties and helps with simple food preparation amanaimages/Milton Brown amanaimages/Milton istock.com/mediaphotos Figure 7.3 Cooks have usually undergone some Figure 7.4 A barista is a beverage attendant who professional cooking training, but you cannot be specialises in making coffee. classed as a chef unless you have completed an apprenticeship. 222 FOOD TECH FOCUS 9780170383417

FOOD IN FOCUS equal opportunity employer and is committed to providing a safe and supportive work THE TRIPPAS WHITE GROUP environment for all staff. Jobs advertised on The Trippas White Group is a very large their website have included bartenders, wait catering company operating restaurants, cafes staff, casual baristas, chefs, chefs de parte, and catering facilities across Australia. Their catering assistants and casual kitchen hands, venues include Sydney Opera House Western among others. Foyers, 360 Bar and Dining at Sydney Tower, Botanic Gardens Restaurant and Centennial ACTIVITIES Parklands Dining. Additionally, the company 1 Name two dining venues operated by the provides corporate catering services that the Trippas White Group. include: 2 Give three examples of corporate catering • first and business class lounge airport catering the Trippas White Group provided. • school boarding and staff catering 3 What is the company committed to in relation to its workers? • boardroom catering 4 using the notes in the textbook, answer the • office catering following questions. • event catering a What is the difference between part-time • cafe, kiosk and restaurant management. and casual employment? The company employs more than 500 b What is a chef de parte? full-time, part-time and casual employees c What is the difference between a chef and nationally. The company also claims to be an a cook?

UNIT REVIEW

LOOKING BACK d outline the roles of three staff members 1 List four back-of-house employment required to operate your cafe. opportunities in the food service and catering e Justify four qualities you would expect from industry. staff. 2 List four front-of-house employment f Write an advertisement for a staff position opportunities in the food service and catering available at your cafe. industry. TAKING IT FURTHER 3 outline the role of management in an 5 Plan and prepare a function for your teachers, establishment. parents or community members such as FOR YOU TO DO morning tea or a dinner. Your event could also 4 You are planning to operate your own cafe. help to raise money for a charity. Assign front- a Choose a location and give reasons why you and back-of-house positions to different class have selected this location. members; for example, kitchen hand, food and b List five dishes on your menu board. beverage attendant, head chef and manager. c List five beverages on your menu board. 6 Visit a restaurant or cafe and interview the staff about their role in the operation of the venture. 7 6 5 4 3 2 1 travels, whichprovide hertheopportunityto learn more aboutfood traditions worldwide. David, Fergus Henderson, Rene Redzepi andAlex Atala.’ Sheisalsoinspired byher Stephanie Alexander, NeilPerry, Stefano andFranca Manfredi, MaggieBeer, Elizabeth and influenced bysomegreat cooks andfood writers: ‘From mymotherto Alice Waters, sticky rice parcels ofmacadamia andwarrigal greens. Kylie says shehasbeeninspired Market inSydney, Kylie sellsdumplingsandporkbuns, withsaltbush,and precious food isthebest way for meto helpthem.’ work andsociallife to reflect myBuddhism.Offering mycustomers healthy, life-giving, biodynamic food andFairtrade tea, coffee andchocolate. Kwong explains, ‘Iwanted my cuisine.’ incorporated theseingredients into myfood to create adistinctly Australian Chinese bountiful array ofAsianfruit,vegetables andherbs. According to Kylie, ‘Ihave of theworld’s finest produce, includingseafood from pristine waters anda has beenshapedbylivinginAustralia, where we have access to some Sydney’s SurryHills. called Billy Kwong. Itwas Kylie’s first restaurant anditwas located in Bill Granger. In1999,Kylie andBillopenedarestaurant together bar andrestaurant. Later shebecame headchefatBill’s, owned by Rockpool andlater asheadchefatWokpool, amodernAsiannoodle steamboat parties. noodle factory andenjoyed family gatheringsinvolving and from hermother’s side.Sheloved hangingaround heruncles’ a third-generation ChineseAustralian shelearned Cantonese cooking Kylie Kwong isachef, author, television presenter andrestaurateur. As ACTIVITIES CHEF KYLIE KWONG namefive people whohave influenced Kylie. How hastravelling inspired Kylie? Give anexample onhow Kylie hasincorporated Indigenousfood into hercuisine. How doesKylie commit to sustainability? Kylie specialisesinwhatcuisine? At whatrestaurant was Kylie first inthepositionofheadchef? Where didKylie undertake herapprenticeship? Kylie hasalsofusedIndigenousfood into hercooking. AtCarriageworks Farmers She hasalsomadeacommitment to sustainability byonly usingorganic and In additionto herChineseheritage, Kylie says hercooking style Kylie undertook muchofherapprenticeship atNeilPerry’s Source: Adapted from information from theKylie Kwong website. Photo: Newspix/John Fotiadis

223 PRACTITIONER FOCUS 224 FOOD TECH FOCUS 9780170383417

7.3 Employer and employee rights and responsibilities

Employers and employees have specific rights and responsibilities to follow in order to ensure safety and fairness at work.

Work health and safety The food service and catering industry is fast- paced and involves heat, water, tools and machinery. Common injuries include: • slips and falls • sprains and strains • scalds and burns • cuts and abrasions. To prevent injury, it is important that food service and catering staff: • use safety signage • wear protective clothing and shoes • have easy access to first aid and emergency contact numbers • are trained in safety • keep work areas clean and clear • store chemicals appropriately • lift objects correctly.

Table 7.6 Employer duty of care and employee rights and responsibilities

EMPLOYER DUTY OF CARE EMPLOYEE RIGHTS AND RESPONSIBILITIES Ensure a safe work Look after your own environment personal health and safety Shutterstock.com/Di Studio Shutterstock.com/Di Ensure safe systems at Help other employees’ health Figure 7.5 Chefs wear protective clothing and shoes. work and safety, where possible Provide WHS information Complete all WHS training and training to staff The Work Health and Safety Act 2011 (NSW) Ensure and supervise Follow safety policies and aims to protect the health, safety and welfare of the safe use of procedures, including people at work. It covers employees, employers and equipment and products personal protective clothing self-employed people. Failure to provide safety for Provide emergency Follow emergency procedures procedure training (e.g. fire evacuation) workers can result in heavy fines, business closure or imprisonment of offenders. The government Keep records of Report unsafe or unhealthy incidents and safety conditions and report organisation WorkCover can inspect premises at any checks injuries time to check on health and safety issues. It must Monitor employees’ Follow laws about alcohol close and inspect all workplaces where a death has health and wellbeing and drugs occurred as a result of an accident. 9780170383417 CHAPTER 7 – What’s on the menu? 225

Enterprise agreements CHAPTER 7 Under enterprise agreements, employees or their unions can negotiate with employers to gain conditions better than the award. Once an agreement has been reached, the improved working conditions are then written down and cannot be breached.

Anti-discrimination legislation Under anti-discrimination legislation, employees and Shutterstock.com/goir Tanongrattana Shutterstock.com/Amnarj customers cannot be discriminated against on the Figure 7.6 Signs help with safety. basis of: • age • gender Industrial legislation • religion Industry awards • race Awards are the minimum working conditions of • disabilities employees in a particular industry or occupation. • sexual preference They are negotiated between unions and employers • marital or parental status. and are permanent until new improved awards are agreed to. Employers who provide less than award Equal employment opportunity principles conditions can be prosecuted. Equal employment opportunity (EEO) means that Awards usually deal with: all people, regardless of gender, race, age, marital • minimum wage rates or parental status, sexual preference, disability or • leave entitlements such as holiday and sick leave religious belief, have the right to be given fair • hours of work consideration for a job, or other job-related benefits • penalty rates, overtime and casual rates such as staff training and development, if they have • allowances, such as for travel or uniform. the qualifications, skills and experience for the employment opportunity.

UNIT REVIEW

LOOKING BACK 6 What personal protection items are worn in 1 name the legislation that ensures workers have commercial and why are the items a right to safety. necessary for safety? 2 name four injuries common to the food service TAKING IT FURTHER and catering industry. 7 Investigate current award wages and conditions 3 What are three areas covered by industry awards? of different careers in hospitality, using the 4 Employees and customers cannot be internet to access government and union discriminated against on the basis of several websites. Use keywords in your search such as personal aspects of their lives. List five of these. Australia, awards or chefs. FOR YOU TO DO 8 Examine the first aid kit for your food technology 5 Produce a safety sign that can be displayed in classroom and state how the items can be used your school kitchen. in relation to first aid. 226 FOOD TECH FOCUS 9780170383417

7.4 Consumer rights and responsibilities When you purchase goods or use a service you • fair trading is promoted; for example, a food become a consumer. Consumers have a right to: cannot be advertised with false and misleading • safety information. • choice Environmental health officers enforce legislation • be heard by inspecting food premises. They can enter at any • satisfaction of basic needs such as food and shelter time and have the power to take samples, issue • redress (refund, repair or exchange on faulty goods) warnings, and fine or close food premises if hygiene • consumer education standards are not met. • a healthy environment. Under this legislation, food for sale must be Consumers also have a responsibility to: prepared in a commercial kitchen where materials • use products wisely and equipment meet set standards. Most food • choose carefully ventures need council approval and inspection before • make use of available information they can operate. Food businesses also need to have • seek redress with faulty goods or express a supervisor in charge of food safety in order to dissatisfaction with poor service. implement practices that prevent food poisoning. Under the law, establishments serving alcohol require a licensee and staff trained in Responsible Safety and hygiene Service of Alcohol (RSA). Public liability insurance is In NSW, the Food Act 2003 and Food Regulation 2010 also compulsory in case customers are injured or fall are the primary laws protecting the right of consumers sick as a result of an establishment’s operations. to clean and safe food. According to these instruments: Under the Smoke-Free Environment Act 2000 • food has to be fit for human consumption (NSW), smoking is banned both indoors and • foods must meet certain standards; for example, meat outdoors at commercial dining areas such as pies must contain a certain percentage of meat restaurants and cafes. Smoking is also not permitted • consumers must not be deceived; for example, near a food stall. The law protects the rights of non- beef meat pies must contain beef smokers as passive smoking is a health risk. iStock.com/TkKurikawa Figure 7.7 Smoking is prohibited both inside and outside dining areas. 9780170383417 CHAPTER 7 – What’s on the menu? 227 CHAPTER 7 iStock.com/shalamov Figure 7.8 Staff need to be trained in responsible service of alcohol (RSA) before they can serve alcohol.

FOOD IN FOCUS borne illness in Australia, particularly with the popularity of raw egg-based dishes like aioli. FOOD POISONING ON THE There have also been outbreaks of salmonella RISE in fresh produce such as rockmelons and cucumbers as health-conscious consumers The number of Australians struck down by food favour salads, raw vegetables and minimally poisoning has leapt almost 80 per cent in a processed foods with lower salt and fat contents. decade and the number of outbreaks linked to ‘The majority of dishes are safe and don’t have restaurants has more than doubled, according salmonella on the surface, but once you start to the latest government statistics. The figures handling them – and handling them in a way capture only a fraction of infections since most that doesn’t cook them – you’re allowing more victims don’t go to a doctor, experts say. opportunities for salmonella to spread.’ Food People cook less and eat out more, say public Safety Information Council CEO Juliana Madden health experts. ‘Traditionally, food is prepared says following one simple habit would go a long and eaten immediately, but now food might be way. ‘Honestly, a lot of the problem would be prepared and left longer before eating. Also, fixed if we just washed our hands’. the exposure is greater; if someone accidently An ageing population is also ‘a huge contaminated food in their home and fed it to challenge’, says food industry consultant Patricia their family, the organism is only being exposed Desmarchelier. Older people are particularly to five people rather than 500’, says CSIRO food susceptible to illness and reduced mobility could microbiologist Cathy Moir. mean that elderly people shopped less often, The dramatic increase of salmonella stored food for longer and ate more pre-prepared poisoning is largely attributed to a shift food, which could put them at risk. in preference towards chicken, with Source: Adapted from ‘Food poisoning on the rise’ Inga Ting, contamination by raw or undercooked chicken Goodfood.com, 4 March 2014. This work has been licensed a major cause. However, raw or minimally by Copyright Agency Limited (CAL). Except as permitted by cooked eggs are the largest cause of food- the Copyright Act, you must not re-use this work without the permission of the copyright owner or CAL

ACTIVITIES 1 Read the text and produce a mind map of the 2 What advice would you give an elderly person causes for the rise in food poisoning. who lives on their own to avoid food poisoning? 228 FOOD TECH FOCUS 9780170383417

still inform the consumer of the main ingredients, Value for money cooking method and portion size of the dishes Consumers know that it costs more to purchase a available. Some providers use photographs and meal than to make it at home, but they still have displays to inform customers, while others describe a right to receive value for money. Consumers their menu items verbally; for example, ‘Chicken expect fresh, high-quality, nutritious ingredients Montrose (grilled chicken breast served with a fresh and adequate, consistent portion sizes. They also tomato and basil sauce)’. expect friendly and efficient service. At restaurants, A consumer has the right to ask if a has consumers often tip staff if the food is appealing and ingredients such as peanuts to which they may be the service is exceptional. allergic. Many food service providers now label By law, food service providers must provide menus vegetarian and gluten-free options on their menus to where items are correctly priced and adequately cater to a wider clientele. described. Consumers also have the right to complain The food service and catering industry is very and be compensated if the food or service is poor. competitive. Common marketing practices employed to entice customers include media advertising, Food labelling and marketing sponsorships, competitions, food deals, memberships Food service providers are not required to label and giveaways. their products like packaged foods, but they must

UNIT REVIEW

LOOKING BACK 6 A restaurant reviewer has given a restaurant 1 List four rights of consumers. one star out of 10 for value for money. List 2 name two pieces of legislation that the food factors that may contribute to poor value for service and catering industry must abide by money in food service. when preparing food. 7 Write informative but short descriptions for 3 Describe the role of an environmental health each of the following menu items: officer. • a seafood family feast 4 What marketing practices do food service • a chocolate lover’s dream providers use to entice customers to purchase • healthy tropical chicken. from them? TAKING IT FURTHER FOR YOU TO DO 8 Produce a short video or other form of visual 5 Search for images of poor kitchen hygiene and presentation on how to maintain food safety for make a list of any rules that have not been the food industry. followed in one of the images you have found. 9780170383417 CHAPTER 7 – What’s on the menu? 229 CHAPTER 7 7.5 Menu planning considerations A menu is a list of dishes available to customers, which Typical courses in a menu are as follows. are ordered and usually presented in courses. Many • Appetiser: Tasty food that is not too filling and factors need to be considered when planning menus. stimulates the desire for more food • Entrée (or first ): Usually a fish, soup, or salad in small portions Scale of function • : Usually meat, fish or poultry with Functions can involve a small or large number of vegetable accompaniment guests. With smaller functions it is easier to provide • Dessert: Sweet dishes, fruit or cheese. WS more courses and options than it is when dealing 7.5 Menu planning with larger numbers. considerations

Table 7.7 Types of menus

TYPES OF MENUS CHARACTERISTICS à la carte • Lists all the dishes available, arranged in courses and each priced separately • Provides an extensive choice of menu items • Allows the customer to choose the number and type of dishes • There food is cooked to order so there is a waiting time • Can be expensive because skill is required to prepare each dish individually Table d’hôte • A restricted menu • Offers a small number of courses – usually two or three • Offers limited choice within each course • Set price • Faster service • Controls catering costs Function menu • For special occasions such as weddings and High Teas • Usually a fixed menu with little or no choice • Customer usually selects a menu package • Priced per head • Choice of sit-down meal, buffet or finger food service Du jour menu • Changes daily • Presented on a blackboard or verbally to the customer • A useful way to accommodate seasonal produce, test new recipes or use excess ingredients Cyclic • A series of fixed meals (usually , and dinner) that rotates over a period of time, such as a week, fortnight or month • Provides only a few choices to pick from for each meal • Usually well-balanced nutritionally • Commonly used by schools, hospitals, nursing homes, camps and airline catering Degustation • Sampling many courses of small portions of food that show off the chef’s specialities

Facilities, staff, time and money An establishment plans menus according to the Some caterers, such as those in nursing homes, facilities, staff, time and money they have available. need to feed a large number of people at one time. For example, an à la carte menu requires chefs with They usually have limited funding and facilities, and skill. It also requires a lot of equipment to prepare the many dishes on their menus contain inexpensive varied dishes and is costly because many ingredients ingredients and methods of cooking such as baking, are required. Offering a table d’hôte menu limits which allows a lot of food to be cooked at once. choice and may help an establishment to save time and money. 230 FOOD TECH FOCUS 9780170383417

Arnold’s Riverside Restaurant à la carte menu

Starters

Garlic and herb damper $3.70 Soup of the day served with Turkish bread $5.00 Wedges served with sweet chilli sauce and sour cream $5.00

Entrées

Garlic prawns served on a jasmine rice timbale $11.90 Caesar salad – cos lettuce, egg and croutons served with chef’s own $8.90 Parmesan and anchovy dressing South Australian oysters (½ dozen) $11.50 Chicken skewers – two skewers served on cos lettuce with a creamy sweet chilli sauce $8.90 Penne pasta Dijon – chicken tossed in cream, sundried tomatoes and Dijon mustard and served with penne pasta $9.20

Main courses

Chargrilled prime eye fillet – 350 grams, with your choice of sauce and cooked to your liking $21.00 Chicken filo – chicken breast fillet pocketed with sundried tomatoes and ham, wrapped in filo pastry and baked $21.00 Fettucini puttanesca – olives, chilli and anchovies, tossed in tomato concasse and served with Parmesan cheese $16.00 Honey and soy duck – pan-fried with crispy skin with honey and soy jus, served on bok choy $18.90 Fisherman’s catch – grilled barramundi, prawns, oysters, scallops and calamari, with lemon and mango mayonnaise $21.00 Herb-crusted lamb racks – local lamb, oven-baked and served with couscous and a basil pesto sauce $19.90 All main meals served with your choice of seasonal vegetables or a fresh garden salad

Desserts

Chocolate bavarois served with raspberry coulis and fresh chantilly cream $6.90 Banana crêpes served with banana and mango parfait $6.90 Bailey’s – homemade cheesecake served with Tia Maria sauce $7.20

Figure 7.9 An à la carte menu 9780170383417 CHAPTER 7 – What’s on the menu? 231 CHAPTER 7

Lillypilly’s Country Cottage Function menu $60.50 per person

Jordan’s table d’hôte menu Pre-dinner starter

$45 three courses Homemade dips served with crudités $39 two courses and a selection of crackers

Entrée

Entrée topped with roasted Mediterranean-style vegetables and rustic salsa Appetisers

Main courses Chicken Caesar – chicken, , croutons, cos lettuce and anchovy dressing Rib fillet of beef served with a mushroom and Deep-fried salted calamari green peppercorn glaze served with a marinated green paw-paw and mint salad Dessert Vegetarian nori roll plate – vinegared rice, pickled Chocolate, date and almond torte served with chocolate and fresh vegetables, wasabi and soy sauce and double cream Tea and coffee

Figure 7.11 A set function menu

Main courses

Chargrilled Atlantic salmon served with baby spinach, roasted red onion and tzatziki Specials of the day Free range chicken breast served with grilled sweet potato, chive and coriander salad Penne pasta – tomato, pesto, eggplant and kalamata olives Entrée

Herbed eggplant, cheese and tomato stacks $7.00 Creamy gnocchi with prosciutto $8.00

Dessert Mains

Fresh seasonal fruit plate Seared fish cutlets with creamy Chocolate pudding served with pesto $13.00 double cream Chargrilled Mexican chicken $16.00 Ice-cream terrine

All mains served with bread rolls, chips, salad DessertS Coffee or tea also provided Coconut and almond pudding $7.50 Zabaglione $6.00

Figure 7.10 A table d’hôte menu Figure 7.12 A du jour menu 232 FOOD TECH FOCUS 9780170383417

Meal Monday Tuesday Wednesday Thursday Friday

• Fried eggs • Scrambled eggs • Omelette • Frittata • Fried eggs • Grilled • Bacon and • Breakfast • Bacon and • Bacon and tomatoes burrito sausages sausages • Banana • Cinnamon • Miso and rice • Hash browns • Sautéed pancakes waffles • Fresh fruit • Fresh fruit mushrooms Breakfast • Fresh fruit • Fresh fruit platter • Fresh fruit platter platter • Cereals/milk • Cereals/milk platter • Cereals/milk • Cereals/milk /yoghurt /yoghurt • Cereals/milk /yoghurt /yoghurt • Fresh juices • Fresh juices /yoghurt • Fresh juices • Fresh juices • Fresh juices

• Lemon • Vegetarian • Greek spiced • Herb-tossed • Fragrant rice couscous jambalaya rice pilaf noodles • Lamb rogan • Moroccan • Cajun chicken • Moussaka • Beef stroganoff josh lamb and dumplings • Chicken kebabs • Portuguese • Tandoori • Harissa • Blackened • Spanokopita chicken chicken chicken snapper and • BBQ marinated • Eggplant • Pumpkin curry • Steamed tofu calamari marsala • Roast pork with vegetables • Beef and • Roast lamb with • Tomato and apple • gumbo rosemary • Pappadums with • Steamed • Greek salad quiche • Banana and Lunch: Main Yorkshire seasonal • Green salad • Steamed coconut pudding vegetables vegetables salad • Fresh • Oven-roasted • Fresh garden • Fresh green garden chicken salad salad salad • Windsor court • Potato salad Tabouli salad • Tossed green salad

• Chocolate • Pecan pie with • Chocolate • Sticky date • Crème brûlée pudding cream mousse pudding • Praline • Ice-cream • Ice-cream • Ice-cream • Ice-cream and icecream Lunch: Dessert • Fruit salad • Fruit salad • Fruit salad and caramel • Fruit salad toppings sauce • Fruit salad

• Vietnamese • Hot dogs • • Assorted wraps • Sushi spring rolls • Vege dogs • Potato wedges • Hot chicken • Sausage rolls • Meat and • Fresh fruit • Fresh fruit kebabs • Fresh fruit Afternoon tea cheese • Fresh fruit platters • Fresh fruit

Figure 7.13 A cyclic menu used for film catering to feed cast and crew. Buffet service is provided for crew to select meals from. When filming at night, dinner options are available from a menu. 9780170383417 CHAPTER 7 – What’s on the menu? 233 CHAPTER 7 Dreamstime.com/Vadim Zakirov Dreamstime.com/Vadim Figure 7.14 A degustation menu involves many small portions of foods to taste.

Today, strict nutritional guidelines exist for childcare Year, time and occasion and school catering services. Menus are often planned with consideration to the time of year. In winter, more soups and warm desserts are on a menu, while more salads and cold desserts are available in summer. In spring, lots of fresh vegetables are offered. UNIT REVIEW Depending on the time of day, many establishments LOOKING BACK will offer a breakfast, lunch or dinner menu. Breakfast 1 List three courses on a menu. menus and lunch menus are often lighter, quicker to 2 Explain the difference between an à la carte prepare and include fewer options than dinner menus. and a table d‘hôte menu. 3 List the factors you need to consider when Different occasions also influence menus. For planning menus for different customers. example, a wedding commonly uses function menus. are often used to feed a large number of FOR YOU TO DO people for occasions such as school fundraisers. 4 Plan a blackboard menu of four breakfast options for cafe. 5 Plan a three-day menu (breakfast, lunch and dinner) for Year 9 and 10 students at school Types of customers camp. The food will be prepared and served in The health, occupation, gender, age, preferences and a hall. Make sure you do not include nut number of people a food service provider has to products. cater for affect menu planning. For example, hospital TAKING IT FURTHER caterers must account for the health, gender and age 6 You are catering for a school formal. Prepare of patients in order to provide a nutritious meal. They a professional-looking three-course function consult with dietitians to plan suitable meals. Men, menu for the occasion. Set a price for the menu. for instance, often have a higher energy requirement 7 Find an example on the internet of the than women, and those recovering from heart disease following menus: • à la carte may require low-fat meals. To cater for personal • table d’hôte preferences, they often include several options as part • buffet function menu. of their menus, such as vegetarian or gluten-free items. 234 FOOD TECH FOCUS 9780170383417

7.6 Recipe development appropriate than frying when developing Many food service and catering establishments low-fat recipes. Dishes that can be made develop new recipes or modify existing recipes to WS in advance, such as chilled desserts, save add interest to their menus or to suit the needs of 7.6 Operations time when preparing food for functions. of a small business diners. For example, a restaurant chef may modify venture a basic recipe for apple and turn it into a deconstructed apple crumble, while a hospital cook Portion size may produce a low-fat, low-sugar version of this dish A standard recipe indicates a number of servings, or to offer patients with heart disease. the number of people it should feed. It also assists Once they are proved reliable, recipes in the food with ordering. For example, if a recipe serves 10, and service and catering industry become known as 100 portions are required, then the quantity of each standard recipes. These recipes make it easier to cater ingredient is multiplied by 10. for both large and small functions. Cost per portion Ingredients The cost per portion is useful in assisting to set menu Ingredients in a recipe must always be of high quality, prices. It is also useful when selecting recipes to suit and preferably fresh, but in large-scale production a budget. some prepared ingredients may be more viable; for example, frozen vegetables. When modifying ingredients to provide healthier options, many low- Measuring fat, low-sugar and high-fibre ingredient alternatives No matter how small or large the quantity of are available. ingredients that are required in a recipe, they must be measured accurately. Too much or too little could spoil the appearance or flavour of a Method of preparation dish. The method in a recipe provides instructions on preparing the ingredients. When serving a large number of people at Recipe writing one time, baking and are more suitable When a recipe has been developed, it is important methods than frying or grilling, as they require less that it is written as procedural text so that others can constant attention. These methods are also more follow it and produce a quality product.

DESIGN A CANAPÉ Finely chopped herbs such as dill, parsley or chives PURPOSE Piping bag To engage in developing and creating canapés. Canapés are popular finger foods that are easy STEPS HANDS-ON to prepare. 1 Whip cream cheese. 2 Pipe onto mini . MATERIALS 3 Decorate the toast with a topping of your Cream cheese choice so that the canapés look colourful Mini toast and appealing. You can with herbs if Choice of ingredients cut to size, such as stuffed necessary. olives, gherkins, smoked salmon, cold meats or 4 Take a photo of your design. caviar 9780170383417 CHAPTER 7 – What’s on the menu? 235 CHAPTER 7 Tuna quiche Name

Preparation time: 10 minutes Cooking time: 40 minutes List of ingredients Cost per serve: $1.90 Cost per portion to be used

Serves 10 Serves 25 Serves 50 Ingredient

10 25 50 eggs

940 mL 2.3 litres 4.7 litres reduced-fat milk

2½ cups 625 grams 1.25 kilograms reduced-fat cheese, grated

2 6 12 onion, chopped

460 grams 1.15 kilograms 2.3 kilograms tuna, drained and fl aked

1¼ cups 400 grams 800 grams wholemeal plain fl our

Quantities required 2½ teaspoons 1½ tablespoons 3 tablespoons baking powder

Method 1 Beat eggs and milk together. 2 In a separate bowl, mix together the cheese, onion, tuna, fl our and baking powder. Method of 3 Add the egg and milk mixture to the fl our mixture. preparation 4 Pour into a lightly greased dish. 5 Bake in 200°C oven for 35–40 minutes.

Figure 7.15 The elements of a recipe

PRODUCE YOUR VERSION STEPS OF 1 Find a basic recipe that uses Australian standard measurements. PURPOSE 2 Practise this recipe. In this activity you will find and practise a scone 3 Come up with a variation for your scone, such HANDS-ON recipe then change it to make it your own as other ingredients or changes in shape. recipe, such as pizza scrolls. 4 Write up your idea as a recipe. 5 Trial the recipe. MATERIALS 6 Evaluate the recipe. or recipe websites 7 Rewrite the recipe with any changes you made. Ingredients for scones Other ingredients you want to use 236 FOOD TECH FOCUS 9780170383417

Lemon and passionfruit butter Goal or aim

Ingredients 2 egg yolks 1 teaspoon lemon rind, grated 2 dessertspoons fresh lime juice 125 grams softened butter 1 tablespoon passionfruit pulp Materials/resources Equipment double saucepan whisk paring knife chopping board wooden spoon

Method 1 Place egg yolks, lemon rind and juice Steps in order in the top of a double saucepan. Italicised text indicates verbs or adverbs, which usually 2 Stir with a wooden spoon over begin sentences simmering water for 1 minute. containing instructions. 3 Cut softened butter into small pieces. Bold text indicates 4 Whisk into mixture gradually. words that qualify given information – about 5 Continue whisking until sauce thickens . how, where, when and for how long. 6 Remove from heat immediately. 7 Stir in passionfruit pulp and cool to room temperature before serving. Delicious served on toast. Optional serving suggestion

Figure 7.16 Procedure text is used for writing recipes. 9780170383417 CHAPTER 7 – What’s on the menu? 237

UNIT REVIEW CHAPTER 7

LOOKING BACK using your knowledge of food and nutrition, 1 Identify the five elements of a standard recipe. suggest how a caterer at a sports and recreation 2 Explain the importance of cost per portion in a camp could modify the below ingredients list so standard recipe. that the recipe: 3 Explain the importance of measuring in recipe. • feeds 100 athletes • is low in cost FOR YOU TO DO • is highly nutritious. 4 Here are the ingredients for 20 serves of fruit muffins: TAKING IT FURTHER • 2 cups flour 5 Watch a cooking show. Report to the class the • 1 teaspoon baking powder following information: • ⅓ cup caster sugar • the name of the chef or presenter • 1 teaspoon nutmeg • the name of the dish they prepared • 2 tablespoons oil • a description of how the dish was prepared • 1 cup creamy yoghurt and what the chef did to make the dish • 1 egg interesting and appealing. • 1 cup fruit, such as fresh blueberries 6 In groups, produce your own five-minute or strawberries. cooking segment of an interesting recipe you have developed or modified.

7.7 Purchasing systems not so much stock that there is waste or a problem Ordering with storage. In the food service and catering industry, food is usually Some stock is checked daily while other stock is ordered in bulk quantities, often from food wholesalers. checked weekly or monthly. For example, cafes check Some establishments have contracts with suppliers milk supplies daily and coffee supplies weekly. Supplies to ensure that they receive consistent and exclusive of items such as straws may also be checked monthly. products. Some caterers and chefs do their own shopping There are different systems used in stock control. and will attend fresh food markets, selecting the best Some establishments use computer programs and quality produce for their establishments. A business will others use a card system, while some simply list foods telephone, email or use the internet to place orders. that are low in stock on a board or piece of paper.

Receiving Issuing When receiving supplies of food, staff members are In most food establishments, food is collected from the responsible for checking that: dry, cool or frozen storage area as required. In larger • orders are correct establishments, food required may be requested using a • food and packaging are undamaged requisition sheet and then issued by a stock controller. • ingredients are fresh. The first-in, first-out (FIFO) system is employed If the stock meets the standards, it is quickly stored when issuing food. When new stock arrives, the in its correct location to prevent risks to hygiene and fresher ingredients go to the back while the older safety. Incorrect or poor quality stock is not accepted. stock moves to the front so that it is used first. This helps to prevent food wastage. Controlling Stock control is very important as it ensures that there is sufficient good-quality stock when required, but 238 FOOD TECH FOCUS 9780170383417

Last in (newest)

First out (oldest) Figure 7.18 Labelling with dates helps to use up Figure 7.17 A FIFO food rotation system older stock first.

UNIT REVIEW

LOOKING BACK b For each food in part a, describe how you 1 What is checked when a food is received? would judge the freshness of food delivered. 2 Why is it important to quickly store food after it c What drinks may a take-away order from a has been delivered? supplier? 3 What procedures are involved in FIFO? TAKING IT FURTHER FOR YOU TO DO 5 Visit your school canteen and interview the 4 Consider a take-away shop located near a busy manager about their food purchasing system. workplace. 6 Find wholesale food suppliers in your area and a Estimate how often (daily, weekly or monthly) produce a database to store the information you think they would need to order: about three of these suppliers. • bread 7 Practise ordering food supplies over the internet • frozen chips from one of the supermarket websites. • fresh tomatoes.

7.8 Food service and catering considerations

When serving food, a number of factors need to be • control the portion so that everyone gets the same taken into consideration. amount but neither overload nor have too little on the plate • arrange foods so that they look colourful Plating food • use garnishes and decorations to add interest to Depending on the occasion and the establishment dishes but ensure that they complement the food there are different ways of plating food, but no matter • use clean and unchipped plates and wipe away what form of plate service is used, good presentation any spills with a clean cloth of food is essential as first impressions count. So • place the best side of the food facing up. when plating foods, remember to: 9780170383417 CHAPTER 7 – What’s on the menu? 239

plate; if horizontal, the dessertspoon handle faces CHAPTER 7 Style of meal right and the dessert fork is placed below the Styles of meals can range from casual to formal. Take- dessertspoon with its handle facing left away food is served packaged and taken away, or • clear all plates, condiments and unused cutlery eaten at the venue on uncovered tables with plastic prior to serving desserts cutlery. For many casual meals, such as those served • place glasses at the top of the dinner knife; in in bistros, plates and cutlery are provided, and again formal settings there are different glasses for tables are commonly uncovered. different drinks A popular style of meal is the buffet, where diners • place serviettes in the centre of the plate, to the select foods from a variety of prepared dishes on left of the forks, above the plate, on the bread- display either on a table or from behind a counter. and-butter plate or in the wine glass Providing finger foods for a guest to select at a • use attractive and appropriate table decorations function is also considered self-service. With more that do not interfere with service or formal meals, the food and beverage attendant will communication between guests. be more involved in serving the guests and the will be more structured. Customer requirements Families, couples, groups, business people, young Number of courses children and seniors all require different styles of food Buffet and self-service work well when there are service. For example, families with young children only a few courses to be served. As courses increase often prefer low-cost dining with prompt service and in number, it may be easier to provide plate service a children’s menu. using traditional formal table setting. When setting a table for formal service: • allow 60 cm from the centre of one place setting Cost to the centre of the next Service where dining facilities are provided, as well • use clean, crisp with dry, shiny, clean as waiting staff to serve food, is more costly than and undamaged glassware, cutlery and crockery self-service, buffet or take-away service. Usually, the • working from the outside in, arrange cutlery 2 cm more a customer pays, the more an elaborate and from the table edge in the order of courses with attentive service can be expected. the knife blades facing the plate (in à la carte service, only the main course knife and fork are set; the rest are laid out after orders have been Time available When a meal needs to be eaten quickly, take-away placed) service or self-service works well. When more time • dessert cutlery may be presented with the dessert is available, a more formal table service may be or laid on the table before the meal, either next appropriate. to the other cutlery or horizontally above the

Table 7.8 Styles of plating food

SERVICE DESCRIPTION Plate service All the food is put on a plate before being served. Part plate service The main item is put on the plate while the vegetables are served in a separate container from which customers help themselves. Semi- The main item is put on a plate while vegetables are placed onto the plate at the table by a food attendant. Silver service An empty plate is presented to the customer and the food attendant serves all the food using a fork and spoon. Guéridon service The food attendant prepares all or part of a dish at a small table or trolley beside the customer’s table. 240 FOOD TECH FOCUS 9780170383417

Butter spreader or knife

Bread and butter plate

Water goblet Napkin Red wine White wine

Salad fork Dinner fork Soup spoon Dessert fork Teaspoon Soup bowl Dinner knife Service or dinner plate Figure 7.19 A formal place setting guide

FOOD IN FOCUS

BOURKE STREET BAKERY Paul Allam and David McGuinness were bakers and chefs who shared a love of good food and an appreciation of all things hand-made. In 2004, they opened the Bourke Street Bakery in edgy Surry Hills as a little corner store bakery cafe where all their produce was freshly made on the premises. While undertaking the fit-out of the bakery, the pair would hand out samples of test-bakes. By the time the store opened, the neighbours were hooked. Soon, customers would queue for their rustic sourdoughs, hazelnut and raisin loaves, pork and fennel sausage rolls, chicken pies, pain au chocolat, flourless chocolate cake and their renowned ginger brûlée tarts. Over the years, Bourke Street Bakery has grown to over 100 staff and expanded its locations throughout Sydney. They have also expanded their business with some venues Del Grande Photos/Marco Fairfax offering restaurant service, while some others ACTIVITIES offer sourdough bread-making classes and 1 In two words, describe what type of food catering menus for both adults and children. establishment Bourke Street Bakery was The business has increased so much that when its first store was opened. now their pastries are made off-site at their 2 How did they promote their first store before Marrickville premise. it was opened for business? As a separate entity to Bourke Street Bakery, 3 List four items you would find at Bourke the owners established the Bread and Butter Street Bakery. Project, Australia’s first social enterprise 4 How has the Bourke Street Bakery expanded bakery, where they teach refugees the art of their business? baking in order to help them find jobs. 5 Complete a mind map on how Bourke Street Bakery contributes to the community. 9780170383417 CHAPTER 7 – What’s on the menu? 241

UNIT REVIEW CHAPTER 7

LOOKING BACK • costs per head 1 Compare two styles of plating food for service. • reception time 2 List five tips for plating food attractively. • decorations. 3 Identify four different types of customers 5 Practise setting tables for the following function common to the food service and catering menu (or sketch the table setting): industry. • spring vegetable soup • rack of lamb served with puréed kumara FOR YOU TO DO • lemon ricotta tart. 4 You are a wedding planner. Make some suggestions to a couple with 100 guests on: TAKING IT FURTHER • styles of meal service 6 Prepare a dish suitable for a Valentine’s • number of courses Day dinner in class and then set the table appropriately for the occasion.

7.9

Additional content: operations of a small business venture A small business usually has fewer than one hundred A proposal usually includes: employees. Many restaurants, cafes, take-away outlets • a description of the business – where, what and and function caterers are run as small businesses. why Most owners of small businesses claim that • a market analysis – the opposition and the working in their own business is enjoyable and opportunities, strengths and weakness of the rewarding but it is also time-consuming and hard business work. To ensure success, small food ventures are • a marketing plan – how the business will be encouraged to write proposals prior to establishing promoted new businesses. • a financial plan – where finances will be obtained and how income is expected.

Table 7.9 Factors to consider when establishing and operating a small business

ECONOMIC LEGAL ENVIRONMENTAL COMMERCIAL • Equipment and decor • Businesses registration • Environmentally friendly • Producing goods and • Menus • Council approval packaging services that consumers • Advertising • Legislation – health and • Recycling glass, paper, want • Rent hygiene, occupational water and grease • Setting prices to • Utilities such as water health and safety, fair • Energy-saving cover costs and that and gas trading, industrial techniques consumers are willing • Labour costs to pay • Food • Appropriate location and • Insurances operating times • Cleaning • Taxes such as GST • Loans 242 FOOD TECH FOCUS 9780170383417

FOOD IN FOCUS Sydney’s Eat Art Truck has a theme. Favourite menu items include pulled FOOD TRUCKS pork in a bun with barbecue sauce; shichimi Rafael Rashid operates two food trucks that wings (Japanese pepper seasoned barbecue operate every day at various Melbourne chicken wings); and beef ssam, a Korean- locations as well as at music festivals. Beatbox style lettuce wrap with twice-cooked beef. The Kitchen serves up burgers and fries while Taco flashy van is covered with canvas, painted by a Truck sells the Mexican favourite. different street artist each month. While it might seem like a low-stress, low- Operator Stuart McGill agrees that the maintenance business, that’s not necessarily costs of operating a aren’t to be the case, says Rashid. ‘The hardest part of the dismissed. ‘We use a prep kitchen, and then job is debunking the myth that is we’ve got wage costs for myself and two other low quality, and perfecting the right balance of chefs. The labour cost is definitely our biggest freshness and speed. You have to have the right expense. We have a 15 kVA generator we have menu, with simple and great food.’ to fill with premium petrol and that takes a Rashid says, ‘There’s much more to tank every three hours. Running costs aren’t operating a food truck than just driving from minimal.’ venue to venue, dishing out simple but tasty The Eat Art truck has a basic kitchen that meals. There are serious costs involved too; comprises two combi ovens, a chargrill, a deep for instance, you have to pay high rent at some fryer and a touchscreen point-of-sale system. music festivals. We rent a warehouse to store ‘It’s essentially like a commercial kitchen, just supplies; it has a kitchen where we prep food, on the back of a truck,’ McGill says. ‘We had to which allows us to get out a lot more often than abide by the same standards and build it to the if we just had the truck.’ criteria that any other restaurant would have to abide by. So we had to think about exhaust fans and things like that. We obviously have to have hot running water and we have to deal with waste water, all those sorts of things that you wouldn’t automatically think of, but a crucial part to you operating in a normal manner.’ Source: ‘The Business of Street Food’, by Danielle Bowling, Hospitality Magazine, 23 August 2012. The Intermedia Group Fairfax Photos Fairfax

ACTIVITIES 2 using the article, make a list of costs involved 1 List four foods that are sold from food trucks, in operating a food truck. as described in the article. 3 Predict other costs that may be involved in operating a food truck.

UNIT REVIEW

LOOKING BACK • the type of business you would like to start 1 Define the term ‘small business’. • where your business will be located and why 2 Give three examples of small businesses that • the foods that will be sold operate in the food service and catering industry. • what equipment your business will need and 3 List five economic costs in operating a business. why 4 List two legal issues that need to be considered • what staff will be required and why when starting a business. • how you will promote your business. FOR YOU TO DO TAKING IT FURTHER 5 Make a proposal for a small food business that 6 Visit a small food business in your community you would like to operate. Include the following and report on the business; for example, products information in your proposal: sold, opening hours, location and staff duties. 9780170383417 CHAPTER 7 – What’s on the menu? 243

v Chapter review CHAPTER 7 LOOKING BACK TAKING IT FURTHER 1 List three profit-making food service 14 Plan and prepare a Mother’s Day menu ventures. suitable to serve on a tray. Justify your food 2 Describe the role of two back-of-house selections. career opportunities in the food service 15 a Look up employment opportunities in the industry. food industry on the internet. 3 Describe the role of two front-of-house b Find a front-of-house and a back-of-house career opportunities in the food service opportunity. industry. c Identify the qualities and qualifications 4 Describe the role of a manager in the food required for the job. service industry. 5 List three requirements for working in the food service and catering industry. 6 Outline two responsibilities of employees. 7 What is an award? 8 Outline four consumer rights. 9 What does the acronym FIFO stand for? 10 Identify four parts of a recipe.

FOR YOU TO DO 11 a Find examples of an à la carte menu and a table d’hôte menu, and compare them. b Discuss the advantages and disadvantages of both menus. 12 Explain how a menu may be different for a sit-down function than for a function where the guests stand. 13 Make a list of different ways to modify a basic muffin recipe. Mark Fergus RECIPES 244 This appetiserispopularatmanydiningestablishments. Bruschetta 2 slices ofItalian orViennabread Preparation time10minutes Cookingtime5minutes Serves 2 1 tablespoon olive oil A few basilleaves ¼ Spanishonion INGREDIENTS 1 tomato 4 3 2 1 7 6 5 4 3 2 1 QUESTIONS METHOD foods? What are someotherpopularappetisers andcocktail (finger) What otherbreads could beusedfor bruschetta? Why should thetomato bewashed? From where doesbruschetta originate? Divide onto thetoast just before serving. Combine thetomato, onion,oilandbasil. Chop thebasil. Dice theonion. Deseed thetomato. Square offandthen dice. Wash, dryandcutthetomato inhalf. Toast thebread. 9780170383417

RECIPES 245 menu? on the on s ’ CHAPTER 7 – What – 7 CHAPTER Heat the oil in a large saucepan over medium-high heat. over saucepan Heat the oil in a large and garlic. the onion Sauté or until aromatic. 1 minute for stirring Add the curry powder, the Bring to combine. Stir to and stock. potato Add the sweet boil. 15 minutes for covered, partially Simmer, low. heat to Reduce heat. from Remove is tender. potato or until the sweet the soup in puree or hand blender, processor Using a food until smooth. batches heat. Stir in the low over saucepan to the soup Return if soup stock more boil). Add to (do not allow cream coconut thick. Season. is too Serve. What is the difference between simmering and boiling? between What is the difference season? What does it mean to garnish the dish? you could How some other types of soups? What are be? cream ¼ cup coconut would many millilitres How METHOD METHOD QUESTIONS QUESTIONS 1 2 3 4 5 6 7 8 1 2 3 4 5 cm cubes

Hint:

Eyedroppers INGREDIENTS INGREDIENTS

skewer. are useful when

⅓ onion, chopped a toothpick or making a pattern on soup; the dropsbe feathered can with 1 teaspoon olive oil olive 1 teaspoon ¼ cup coconut cream cream ¼ cup coconut 400 mL chicken stock stock 400 mL chicken 1 teaspoon curry powder powder curry 1 teaspoon

¼ teaspoon crushed garlic crushed ¼ teaspoon

(kumara), peeled, cut into 2 cut into peeled, (kumara), Serves 2 Serves Cooking time 15 minutes time 10 minutes Preparation 300 grams orange sweet potatoes potatoes sweet orange 300 grams

When garnished, soup makes an appealing winter entrée. entrée. an appealing winter When garnished, soup makes Sweet potato soup potato Sweet 9780170383417 9780170383417 Mark Fergus Mark Fergus RECIPES 246 Calamari hasbecome astaple onmanydiningmenus. Salt andpeppersquid semolina flour (or½cuprice flour) ¼ cupcornflour and¼cupoffine 1 teaspoon ground white pepper Vegetable oil,for shallow frying Preparation time10minutes Cookingtime15minutes Serves 2 ½ teaspoon Chinesefive-spice 2 cleaned squidhoods–fresh ¼ teaspoon chillipowder 1 teaspoon salt INGREDIENTS or frozen

4 3 2 1 8 7 6 5 4 3 2 1 QUESTIONS METHOD What typesofoilare suitable for frying? Why should you not overcrowd thepanwithfood? How can you tell whentheoilisready to addfood? How muchoilisusedwhenshallow frying? Serve withlemon, tartare sauce oraioli. Drain onabsorbentpaper. Cook, turning,for 2minutes oruntillightgolden. Heat theoilinafrypanover medium-highheat. Lightly toss thesquidinflour mixture, shakingoffexcess. Pat drywithapapertowel. Cut thesquidinto 5mmwidestrips orcutinto rings. shallow dish. Combine theflours, pepper, salt,five-spice andchilliina 9780170383417

RECIPES 247 menu? on the on s ’ CHAPTER 7 – What – 7 CHAPTER Coat the steaks in flour. Coat the steaks medium heat. and oil in a frypan over Heat the butter and on each side until golden 2–3 minutes Cook the meat for pan. from remove 30 seconds. for the frypan and cook Add the garlic to and cream. sauce in the mustard, Add the meat and then stir until a thick sauce 2–3 minutes Simmer on medium heat for the meat. covers Stir in the parsley. vegetables. with cooked Serve What is the role of the butter in this recipe? of the butter What is the role in this recipe? of the flour What is the role from? originate mustard does Dijon Where sauce? in Worcestershire ingredients two What are METHOD METHOD QUESTIONS 1 2 3 4 5 6 7 8 1 2 3 4 leaf parsley parsley leaf ¼ cup cream ¼ cup cream INGREDIENTS INGREDIENTS 1 tablespoon oil 1 tablespoon 15 grams butter butter 15 grams 2 tablespoons olive oil olive 2 tablespoons

2 slices of minute steak steak of minute 2 slices 1 teaspoon Dijon mustard mustard Dijon 1 teaspoon ½ teaspoon minced garlic minced ½ teaspoon

½ cup corn flour or plain flour flour ½ cup corn Serves 2 Serves Cooking time 15 minutes 10 minutes time Preparation 1 tablespoon finely chopped flat- finely 1 tablespoon 1 teaspoon Worcestershire sauce sauce Worcestershire 1 teaspoon

Steak Diane Steak slices. with chicken replaced be easily the 1970s can in this popular dish from The steak 9780170383417 9780170383417 Mark Fergus Mark Fergus RECIPES 248 Desserts are often prepared well inadvance ofthemainmeal.Have fundecorating thisdessert. Mini baked cheesecakes Preparation time15minutes Cookingtime25minutes Chillingtime3hours Makes 2 ¼ teaspoon vanilla extract 2 Arnott’s Granita biscuits 125 grams cream cheese 1 teaspoon lemon juice 2 papermuffincases ¼ cupcaster sugar INGREDIENTS 1 egg 3 2 1 8 7 6 5 4 3 2 1 QUESTIONS METHOD had to cater for 30people? How manytimeswould you needto multiply thisrecipe ifyou What berriescould beusedto decorate thecheesecakes? Predict theequipmentrequired for thisrecipe. shavings. canned peaches,passion fruit,berrycoulis orchocolate Ensuring biscuitisthebase,decorate thecheesecakes with cases. Refrigerate thecheesecakes untilchilled. Remove paper Bake for 15–20minutes oruntilfirm. Top thefillingwithbiscuits. each ¾full. Pour thecream cheesemixture into themuffincups,filling Mix intheegg. vanilla untilfluffy. Beat together thecream cheese,sugar, lemon juice and Preheat oven to 180°C.Lineamuffintinwith papercases. 9780170383417

RECIPES 249 menu? on the on s ’ CHAPTER 7 – What – 7 CHAPTER Place the mince, egg, breadcrumbs, fish sauce, curry paste, curry paste, fish sauce, egg, breadcrumbs, the mince, Place hands to and use your in a bowl chili and shallots coriander, combine. 12 small patties, shape into of mixture, Using a tablespoonful baking tray a large to Transfer slightly. flatten to pressing minutes. 10 and chill for medium-high heat. Cook the patties Heat oil in a frypan over through. each side or until cooked 2 minutes for on absorbent paper. Drain chilli dipping sauce. and sweet with some toothpicks Serve How do you make fresh breadcrumbs? fresh make do you How in fish sauce? What is the main ingredient at a be served could that finger foods other suitable What are function? large METHOD METHOD QUESTIONS QUESTIONS 1 2 3 4 5 1 2 3 coriander coriander INGREDIENTS fresh breadcrumbs breadcrumbs fresh

1 teaspoon fish sauce sauce fish 1 teaspoon 1 shallot, finely chopped finely 1 shallot, 250 grams chicken mince mince chicken 250 grams

1 teaspoon red curry paste curry paste red 1 teaspoon ⅛ teaspoon of chilli powder of ⅛ teaspoon 1 tablespoon finely chopped finely 1 tablespoon ¼ cup vegetable oil for frying oil for ¼ cup vegetable sweet chilli sauce for serving for chilli sauce sweet Serves 2 Serves Cooking time 10 minutes 25 minutes time Preparation 1 tablespoon of beaten egg ⅓ cup of beaten 1 tablespoon

Thai chicken cakes Thai chicken a function. for as finger food serve to great These are 9780170383417 9780170383417 Mark Fergus