Design Meals to Meet Specific Market Requirements

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Design meals to meet specific market

requirements D1.HCA.CL3.04

Trainee Manual

Design meals to meet specific market requirements

D1.HCA.CL3.04

Trainee Manual

Project Base

William Angliss Institute of TAFE 555 La Trobe Street Melbourne 3000 Victoria Telephone: (03) 9606 2111 Facsimile: (03) 9670 1330

Acknowledgements

Project Director: Wayne Crosbie Chief Writer: Alan Hickman Subject Writer: Nick Hyland Project Manager/Editor: Alan Maguire DTP/Production: Daniel Chee, Mai Vu, Jirayu Thangcharoensamut, Kaly Quach

The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on ASEAN appears online at the ASEAN Website: www.asean.org. All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”. This publication is supported by the Australian Government’s aid program through the ASEAN- Australia Development Cooperation Program Phase II (AADCP II). Copyright: Association of Southeast Asian Nations (ASEAN) 2013. All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. The ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from stock photography suppliers Shutterstock and iStockphoto and other third party copyright owners and as such are non-transferable and non-exclusive. Clip arts, font images and illustrations used are from the Microsoft Office Clip Art and Media Library. Some images have been provided by and are the property of William Angliss Institute. Additional images have been sourced from Flickr and SKC and are used under Creative Commons licence: http://creativecommons.org/licenses/by/2.0/deed.en File name: TM_Design_meals_to_meet_spec_market_req_FN_020214

Table of contents

Unit descriptor...... 1

Assessment matrix ...... 3

Glossary ...... 5

Element 1: Identify markets ...... 7

Element 2: Create meals for specific markets ...... 37

Presentation of written work ...... 97

Recommended reading ...... 99

Trainee evaluation sheet ...... 101

Trainee Self-Assessment Checklist ...... 103

Unit descriptor

Design meals to meet specific market requirements This unit deals with the skills and knowledge required to Design meals to meet specific market requirements in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCA.CL3.04 Nominal Hours: 35 hours

Element 1: Identify markets

Performance Criteria 1.1 Identify characteristics of different markets 1.2 Identify community markets 1.3 Identify different market trends

Element 2: Create meals for specific markets

Performance Criteria 2.1 Create meals to meet market needs 2.2 Create meals to meet customers’ satisfaction 2.3 Create meals within a budget 2.4 Organise requirements/preferences 2.5 Identify resources required for meals

Unit descriptor

Assessment matrix

Showing mapping of Performance Criteria against Work Projects, Written Questions and Oral Questions The Assessment Matrix indicates three of the most common assessment activities your Assessor may use to assess your understanding of the content of this manual and your performance – Work Projects, Written Questions and Oral Questions. It also indicates where you can find the subject content related to these assessment activities in the Trainee Manual (i.e. under which element or performance criteria). As explained in the Introduction, however, the assessors are free to choose which assessment activities are most suitable to best capture evidence of competency as they deem appropriate for individual students.

Work Written Oral Projects Questions Questions

Element 1: Identify markets

1.1 Identify characteristics of different markets 1.1 1,2,3,4 1,2

1.2 Identify community markets 1.2 5,6,7 3,4

1.3 Identify different market trends 1.3 8,9 5,6

Element 2: Create meals for specific markets

2.1 Create meals to meet market needs 2.1 10,11,12,13 7,8,9

2.2 Create meals to meet customers’ satisfaction 2.2 14 10

2.3 Create meals within a budget 2.3 15,16 11,12,13

2.4 Organise requirements/preferences 2.4 17,18 14

2.5 Identify resources required for meals 2.5 19,20 15,16

Assessment matrix

Glossary

Term Explanation

A French term which is translated as "according to the A la carte menu". A menu of items which are all individually priced

An abnormal reaction of the body to a previously encountered allergen introduced by inhalation, ingestion, Allergy injection, or skin contact, often manifested by itchy eyes, runny nose, wheezing, skin rash, or diarrhea.

Essential nutrient that is the body's main source of Carbohydrate energy. A sugar or starch

Foods from grains such as wheat, rice, corn (maize), Cereals barley, oats, rye and the flours made from these grains when they are crushed (milled)

Items of food or beverage. Products used in food Commodities production

An ingredient that has had all or part of the preparation Convenience Food done

Cuisine A style or quality of cooking; cookery:

Culinary Of, pertaining to, or used in cooking or the kitchen.

Dairy Products containing or made from milk

Is the sum of food consumed by a person. Usually Diet calculated on a daily basis

A nutrient that supplies energy, promotes growth and is Fat the carrier of certain vitamins

Denoting or relating to meat prepared as prescribed by Halal Muslim law

The basic, underlying framework or features of a system Infrastructure or organization.

A measure of the energy used by the body, and of the Kilojoule energy supplied by food to the body

Relating to food, or premises in which food is sold, Kosher cooked, or eaten which satisfy the requirements of Jewish law

A French term which is translated as "putting in place". Mise-en-place Referring to preparation prior to service

Glossary

Term Explanation

Nutrient The substances found in food that nourish the body

The process by which organisms take in and utilize food Nutrition material.

Perishable Refers to food which will deteriorate or rot

Portion The amount of food or beverage served

A macro nutrient made up of amino acids. Good sources Protein include meats, poultry, seafood and eggs

A French term which is translated as "table of the host". Table D'hote A set price menu

The select group of customers, with similar Target markets characteristics, in which an establishment focuses its efforts towards

Element 1: Identify markets

1.1 Identify characteristics of different markets

Introduction

The hospitality and tourism industries interact with a diversity of customers. This manual focuses on the skills and knowledge required by cooks and chefs to design, prepare, cook and serve meals to meet the specific market requirements and needs of these customers in commercial food production environments. Whilst it is essential for the health of these customers that you meet any dietary requirements they may have, it is important that kitchen staff are also aware of the value in providing for customers that have specific requirements with appealing and appetising meals. Before we look at the different characteristics of markets that have different menu needs, it is essential that we look at some basic requirements to consider when designing menus and meals that may be included in these menus.

Understanding target markets

Before attempting to design menus and meals within these menus, it is important to understand the different markets in which we are catering for including: Characteristics and needs of these markets The characteristics and needs of these markets, including but not limited to:  Cultural  Health, dietary  Religious  Fads  Festivals. Meal preferences The first priority of providing food has to be to satisfy hunger. Food has, however, always been linked to other factors such as socio-economic, emotional and psychological needs. In other words, it is also important to know how and why a customer may be motivated to select or enjoy particular cuisines or dishes.

Element 1: Identify markets

Their meal preferences including identification of:  Meals  Ingredients within these meals  Combination of ingredients  Preparation methods  Cookery methods  Presentation methods Dietary, cultural or religious requirements Any dietary, cultural or religious requirements that must be met Consumer Expectations Expectations of consumers are difficult to pinpoint, but are nevertheless motivated by the following areas:  Personal preference and knowledge of the diner  Cultural or religious preferences and restrictions  Awareness of the food being eaten  Value for money. Ultimately kitchen staff must make the decision:  As to the market that they wish to enter  To ensure the menu reflect that specific markets and the values expected within.

Key factors influencing food choices

The factors that have a significant influence on food choice are:  Nutrition  Key components of meals  Health requirements  Culture  Religion  Dietary requirements  Food Allergies  Vegetarian. This manual will explore these factors in more detail.

Element 1: Identify markets

Nutrition All meals must be designed with nutrition in mind. This is important regardless of any cultural, religious or health beliefs. Nutrients needed for health The food we eat contains nutrients. A nutrient is a source of nourishment found in food and they are needed by the body to:  Provide fuel for energy  Provide materials for growth, repair and maintenance  Provide special elements needed for body processes. The nutrients that the body needs are:  Carbohydrates  Protein  Lipids  Vitamins  Minerals. Carbohydrates Carbohydrates are the human body's main source of energy, so it is important that the diet includes enough to provide energy for basic functions such as breathing as well as the physical activity of the day. Carbohydrates are classified as either: Simple carbohydrates These are foods high in sugars:  E.g. Sugars found in cane (sucrose), fruit (fructose), milk (lactose), honey. Complex carbohydrates These are the starches found in plant foods:  E.g. Potatoes, rice, bread, pasta, noodles. Protein Protein is needed to produce, repair and maintain all the cells throughout the body e.g. our hair, fingernails, muscles, blood etc. Many foods contain a good source of protein: Animal proteins  E.g. Meats, poultry, seafood, game, eggs, dairy.

Element 1: Identify markets

Plant protein Some plant foods also contain good sources of protein such as soy products like tofu or bean curd. Many plant foods contain protein which can be useful if combined together:  E.g. Grains, nuts, seeds and legumes. Lipids Lipid is the combined term used to describe foods that are a fat or oil. Lipids are used in the body in the structure of cells, to provide insulation, to assist in the transport of fat soluble vitamins and can be used as a source of energy. Lipids can be classified as: Fats  Fats are usually solid at room temperature  Usually from animals: . E.g. Butter, chicken fat, lard . Plant based coconut and palm fats are exceptions  Usually classified as Saturated. Oils  Oils are liquid at room temperature  From plants: . E.g. seeds, fruit  Usually classified as Unsaturated: . Monounsaturated . Polyunsaturated. Vitamins Vitamins are micronutrients, meaning they are only needed in very small amounts. Eating a balanced diet as outlined in dietary guidelines will provide most customers with sufficient quantities of these vitamins. Vitamins are divided into two groups based on their solubility:  Water soluble: . Vitamins C and the B complex vitamins  Fat soluble: . Vitamins A, D, E, K.

Element 1: Identify markets

Minerals Minerals like vitamins are also micronutrients and only needed in very small amounts. Again eating a balanced diet as outlined in dietary guidelines will provide sufficient quantities of the 17 minerals that the body needs for health. Each of the minerals plays an important role in the body’s daily processes. There are 4 minerals that are often discussed when considering health, they are:  Iron: . Required for the production of red blood cells . Assist in the transport of oxygen  Calcium: . Essential for strengthening bones and teeth . Play a role in muscle functioning and blood clotting  Sodium: . Essential in balancing fluid in the body  Zinc: . Needed for growth. There are also two additional requirements needed by the human body for its daily processes, these are:

Fibre Water

 Fibre is the indigestible part of plants  Transports water soluble nutrients  Fibre assists in keeping the digestive  Regulates the body's temperature system healthy  Flushes out waste

Key components of meals

Key components of menus include:  Proteins  Starches  Vegetables  Flavourings  Cooking methods  Service styles. On later pages a summary of how different cultures prefer key components of a meal will be identified.

Element 1: Identify markets

Health requirements

One of the most important characteristics of all markets is the importance creating meals that are consist with what a healthy balanced diet consists of. Governments assist consumers and cooks alike to plan healthy diets by producing guides called dietary guidelines. These identify basic nutritional needs by grouping foods and outlining the proportions of foods needed daily from each group to maintain health. Five core food groups A healthy diet can be achieved by eating a variety of nutritious foods from the five food groups every day. The five core food groups are:  Grain foods  Vegetables and legumes/beans  Lean meats, poultry fish, eggs , tofu, nuts and seeds and legumes/beans  Fruit  Milk, yoghurt, cheese or alternatives. The aim of dietary guidelines is to use the best available scientific evidence to provide information on types and amounts of foods, food groups and dietary patterns. The Guidelines are designed to be a guide for health professionals, policy makers, educators, food manufacturers, food retailers and researchers. The aim is to:  Promote health and wellbeing  Reduce the risk of diet-related conditions  Reduce the risk of chronic disease. These guidelines are structured for healthy people as well as those with common diet- related risk factors such as being overweight. Most guidelines suggest that we eat:

More Less

 Variety of nutritious foods including:  Added fat - especially saturated fat Whole plant foods such as grains and  Added sugar vegetables  Added salt  Water  Alcohol

Element 1: Identify markets

Culture

The types of customers catered for by the hospitality industry are diverse. Often the expectations customers have about foods, meals and even the style of food service is related to the cultural groups of which they belong. Cultural influences such as nationality, ancestral background and religion affect the foods that are chosen and the manner in which food is eaten. It is important that cooks have knowledge of how to design meals to meet the needs of specific cultural groups or the diets which may be based on religion or other beliefs. World Cuisines Food plays a major role in many cultures. Cuisines are as varied as there are countries and communities within those countries. The foods that are preferred, the types of meals that are prepared and even the style in which food is generally served is influenced by factors such as the history, climate and the geography of the area. Looking at a cuisine of a country such as Vietnam you can see this influence:  French baguettes are readily found on the streets: . An aspect of the French occupation of Vietnam  Fish is a major protein food eaten in Vietnam: . Vietnam has many thousands of kilometres of coastline and waterways  Rice is a staple food in Vietnamese cuisine and is eaten at most meals: . Much of Vietnam has a significant rainfall, which is ideal for growing rice. What is eaten in one culture or sub culture may not be considered food in another. The way food is prepared can also affect how it may be viewed. Eating raw fish like Sashimi or food cooked in the ground like a Maori Hungi or cheese coated in wood ash are enjoyed by some and would be considered unacceptable to others. Food preferences may also be influenced by religious beliefs and practises, economic capacity and even political factors. Many dishes have developed simply from the access people have to food; the dishes that are based on easy to grow local foods in rural communities. Identifying the main ingredients, cooking methods and service styles of a cuisine will help you to be able to prepare meals which will be appealing to customers from specific cultural groups. A good start is to be aware of the key components of meals from general areas of the world.

Element 1: Identify markets

Key components of meals – different cuisines

Middle Eastern Mediterranean Asian cuisines European cuisines cuisines cuisines

Proteins Proteins Proteins Proteins  Chicken  Lamb  Chicken  Chicken  Pork  Legumes  Pork  Pork  Eggs

Starches Starches Starches Starches  Rice  Wheat  Wheat  Wheat  Noodles  Bread  Oats  Rice  Rye

Vegetables Vegetables Vegetables Vegetables  Leafy greens  Fruit vegetables  Fruit vegetables  Root vegetables

Flavourings Flavourings Flavourings Flavourings  Soy sauce  Herbs  Herbs  Animal fats  Garlic

Cooking methods Cooking methods Cooking methods Cooking methods  Stir fry  Grill  Braise  Braise  Braise

Serving styles Serving styles Serving styles Serving styles  Shared meals  Shared meals  Shared meals  Individual meals

This is of course is very general and you will probably need to explore the specifics of the most relevant cuisines that apply to your work situation.

Example of components for Japanese cuisine For example, a specific Asian cuisine you may need to prepare meals for such as Japanese cuisine would likely often comprise of the following components: Protein  Seafood  Tofu. Starch  Rice  Vegetables  Radish  Mushrooms  Seaweed.

Element 1: Identify markets

Flavourings  Soy sauce  Miso.

Cooking methods  Braising  Raw. A well known Japanese dish is Sushi. Sushi is usually made of rice, topped with fresh raw seafood and served with soy sauce. Some sushi are also wrapped in nori which is toasted seaweed. You can then investigate cuisines in even more depth by exploring the regional differences. There are many regions of China where significant differences in the Chinese cuisine can be identified, some feature spicy dishes and other focus on rich braised dishes. Examples of Chinese cuisine A few examples of regional Chinese cuisines you may wish to explore in more detail include:  Cantonese cuisine  Hunan cuisine  Szechuan cuisine. Check out these sites on cuisines of the world:  http://en.wikipedia.org/wiki/Outline_of_cuisines  http://www.bbc.co.uk/food/cuisines  http://www.sbs.com.au/food/  http://www.betterhealth.vic.gov.au/bhcarticles.nsf/pages/Vegetarian_eating.

Element 1: Identify markets

Religion

Food is an important part of religious observance for many faiths. The role that food plays in each religion is varied and may include:  Food restrictions  Fasting  Meal time restrictions  Festivals and celebrations. There are numerous religions studied and practiced around the world however five are considered the major religions of the world, this is not based on numbers of followers. You will need to be aware of the significant religions in your own region so that you are able to prepare suitable foods for your customers. The major five religions which tend to have the most significant impact on food requests in the hospitality industry are:  Christianity  Islam  Hinduism  Buddhism  Judaism. Christianity Christianity is the world's biggest religion, with about 2.1 billion followers worldwide. It is based on the teachings of Jesus Christ. Those who follow Christianity are called Christians. Islam Islam is a faith regarded as revealed through the Prophet of Allah, Muhammad. Those who follow Islam are called Muslims. Muslims believe that there is only one God and the Arabic word for God is Allah. Hinduism Hinduism is the religion of the majority of people in India and Nepal. It also exists among significant populations outside of the sub continent and has over 900 million adherents worldwide. Hinduism has no single founder, no single scripture, and no commonly agreed set of teachings. Followers of Hinduism are called Hindus. Buddhism Buddhism is a tradition that focuses on personal spiritual development. Buddhists strive for a deep insight into the true nature of life and do not worship gods or deities. A follower of Buddhism is referred to as a Buddhist. Judaism Judaism is one of the oldest monotheistic (one god) religions and was founded over 3500 years ago in the Middle East. Followers of Judaism are called Jews. Jews believe that God appointed the Jews to be his chosen people in order to set an example of holiness and ethical behaviour to the world.

Element 1: Identify markets

Most religions have divisions or branches which impact on the understanding and practices, some followers will have a more orthodox (strict) view while others will be more liberal (less strict). An example of how this might apply to food choices would be the interpretation of not killing animals for human consumption. This might be practiced by following a vegetarian diet or by not personally killing animals for food. Visit the following website to learn more about these religions:  http://www.bbc.co.uk/religion/religions/. Religion and Food Preferences When preparing meals for customers who follow one of the religions listed or any other set of beliefs specific meals may need to be offered. If you are aware of the main food preferences which apply this will assist you to meet their needs. Guidance from customers is often necessary as there are differing interpretations of how to implement food preferences The most commonly requested food restrictions include the following:

Islam Hinduism Buddhism Judaism

Halal products: Vegetarian choices Vegetarian choice: Kosher products:  Beef, lamb poultry  Vegan  Beef, lamb poultry and fish (with and fish (with scales and fins) scales and fins)  Gelatines used in products

No pork No beef Meat and dairy should not be mixed

No birds of prey No alcohol No pork

No alcohol, tea and No shellfish coffee

No birds of prey

Overall Christianity has few food restrictions although there are some branches of Christianity that have more restrictions on foods.

For example many Seventh Day Adventists are vegetarian, some vegan. However as Christianity is the one of the world's largest religion, there are many festivals which are widely celebrated and these will impact on the hospitality industry.

The most well known of these is the festivities at Christmas. Many hospitality venues offer special menus at Christmas time.

Check out this site for more information on food restrictions:  http://www.deni.gov.uk/guidance_on_foods_for_religious_faiths_poster.pdf  http://www.butlersguild.com/index.php?subject=103.

Element 1: Identify markets

Dietary Requirements

Another major characteristic of different markets is dietary requirements that each may have. Following is a list of different diets and meal items that may or may not be served. Special dietary specifications

Diet Details

Low Lactose Only very low levels of dairy products are suitable. Soy products are generally acceptable. No cream, yoghurt or milk-based sauces or dishes should be served. Lactose Intolerant No lactose is acceptable in any form.

Renal Diet This generally involves very low levels of sodium and potassium, subject to the individual’s requirements. Low sodium means low salt. Foods high in potassium, such as green leafy vegetables, must be avoided.

Gluten-Free Diets Gluten is the protein found in cereal grain. No food should be served containing flour. Soya flour is generally acceptable. Allergies Persons may have allergies to specific products or groups of products. No level of the allergen is acceptable.

Food Allergies

What is a food allergy? A true food allergy occurs when a persons' immune system overreacts to a specific part of a food, usually a protein and produces antibodies to fight the allergen. The immune system is reacting to a harmless food as if it is toxic. Common Food Allergens The most common foods with proteins that can trigger an allergic reaction are:  Eggs  Seafood: . Fish . Shellfish  Nuts  especially peanuts  Milk  Wheat  Soy.

Element 1: Identify markets

Reactions to Food Allergens The reactions that can affect the body vary from person to person and can be minor to life threatening. These reactions include:

Skin Gastrointestinal Respiratory Cardiovascular

Hives Stomach cramps Runny nose Light headedness

Eczema Nausea Watery eyes Faintness

Redness and swelling Vomiting Sneezing around the mouth

Itchiness Diarrhoea Anaphylaxis*

*Anaphylaxis is a sudden, potentially life threatening condition, which can cause a person's airways to swell, and blood pressure to drop. This results in a person having trouble breathing and they could lose consciousness. A person can die within minutes of having a reaction. Nuts particularly peanuts are one of the allergens that is most likely to cause this reaction. Food allergy is an immune response, while food intolerance is a chemical reaction.

Vegetarian Diets

The term 'vegetarian' is not clear-cut. It includes people with a wide range of attitudes and eating behaviours with respect to foods of animal origin. The food vegetarians may choose to eat is often dependant on the reasons or beliefs for following a vegetarian diet. People may choose to follow a vegetarian diet for the following reasons: Religious beliefs  Many Hindus and Buddhists follow a vegetarian diet  Preparing foods for Muslim and Jewish customers can be easier by offering a vegetarian dish rather than having to source Halal or Kosher meats. Cultural beliefs  What is considered food in an area  It can be difficult to separate cultural behaviours from the dominant religion of an area. Health related A well balanced vegetarian diet can reduce the risk of chronic disease such as:  Obesity  Coronary artery disease.

Element 1: Identify markets

Cruelty to animals  Large scale animal food production has in some situations led to cruel animal husbandry (farming) practices  Some people believe that large scale slaughter of animals is brutal. Economics  Food from plants is generally cheaper than animal products. Political  Food access can be political. Environmental  Livestock production produces immense greenhouse gas emissions worldwide  Aesthetic  Some people simply do not like the look or even smell of animal flesh. In general the term applies to people who do not eat the meat of animals and may not eat eggs or dairy foods. Vegetarians all base their diets on foods of plant origin, but there are different levels of vegetarianism according to what types of animal products are eaten.

Lacto- ovo Other vegetarian Lacto Vegetarian Vegan vegetarian diets

Vegetarian who eats: Vegetarian who eats: Vegetarian who eats: Terms used to describe diets with a  Plant foods  Plant foods  Plant foods only vegetarian  Dairy foods  Dairy foods component:  Eggs  Semi/Demi vegetarian Excludes: Excludes: Excludes:  Part vegetarian  Meat From All  Meat from all  All animal  Pescetarian Animals animals products  Includes fish  Eggs  Meat from all animals  Pollotarian  Eggs  Includes chicken  Dairy products  Honey

Well-planned vegetarian diets have many health benefits and can provide all the essential vitamins and minerals necessary for a long and healthy life. Not eating any animal products means that all protein will need to be sourced from plants. Understanding how to ensure plant based proteins meet the nutritional requirements for customers who follow a vegan diet is very useful.

Element 1: Identify markets

1.2 Identify community markets

Introduction

In the previous section we have explored some of the major factors that will influence the meals required by different market segments. That said, within each of these segments customers of various ages. Each age group will have food preferences that should be considered when designing menus and specific meals within these menus.

Types of community markets

Community markets may be related to:  Infants  Children  Older people  Socio-economic groups. Each of these groups will have their own preferences which will be explored in more detail in this section.

Infants

Children will have different dietary requirements as they develop from babies into children. It is important for hotels to understand not only these requirements but also recommended types of food that are appropriate for different stages of development. Babies – 0 to 4 months Normally babies this age with either have:  Breast milk  Formula milk. Babies – 4 to 6 months When appropriate, babies will start solid feedings with iron-fortified baby rice cereal mixed with breast milk or formula to a thin consistency. Babies – 6 to 8 months Suitable food includes:  Variety of different baby cereals  Strained fruits and vegetables  Plain vegetables such as green peas, potatoes, carrots, sweet potatoes, squash, beans, beets  Plain fruits such as bananas, applesauce, apricots, pears, peaches, and melon

Element 1: Identify markets

 Finger foods may be offered in small amounts, but avoid foods such as apple chunks or slices, grapes, hot dogs, sausages, peanut butter, popcorn, nuts, seeds, round candies, and hard chunks of uncooked vegetables that may cause choking  Soft cooked vegetables, washed and peeled fruits, graham crackers, melba toast, noodles are good finger foods  Salty or sugary foods are not recommended  Teething foods, such as toast strips, unsalted crackers, bagels, and teething biscuits. Babies – 8 to 12 months Anything that isn't high in salt, sugar or preservatives. Reduce food items that contain common allergens including dairy, soy, wheat, shellfish, tree nuts, peanuts, sesame seeds, eggs, sulphites products.

Strained or finely chopped meats are appropriate. Infants – 1 to 2 year olds Include menu items containing a variety of meats, fruits and vegetables, breads and grains, and the dairy group, especially whole milk.

Children

This generally includes children who are 3 years and above. Naturally providing meals with a well balanced and nutritious focus is best, however it is expected that children will also be looking for ‘unhealthy’ food which is allowed by some parents as a form of ‘treat’ for a ‘special occassion’ such as a visit to a hotel or restaurant. Suitable Foods In summary, children should eat foods from the five basic food groups: grains, dairy, vegetables, fruit and meat or protein. Suitable foods for all aged children include:  Whole milk, yoghurt  Fruit – cut up or cooked  Vegetables – cut up or cooked  Rice, pasta, bread, polenta  Low to no sugar cereal  Beans – baked beans, lentils  Chicken, fish (no bones) and meat (minced or cut very small)  Limited fruit juice  Limited sugar or salt.

Element 1: Identify markets

Menu suggestions Healthy breakfast suggestions  Glass of milk  Yoghurt  Sliced fruit and honey  Toast with melted cheese  Whole-grain cereal with skim milk and strawberries  Oatmeal, brown sugar and berries  Wheat pancakes with syrup or fruit preserves  An omelettes with vegetables and low-fat cheese. Healthy lunch suggestions  Peanut butter sandwich on whole-wheat bread  Apples, berries, melon or a peeled orange  Carrot sticks, cherry tomatoes or steamed peas  Vegetable soup  Glass of milk. Healthy dinner suggestions  Fish, chicken breast, turkey or meat  At least one serving of vegetables  Whole-grains including pasta and rice. Popular options As mentioned, quite often parents will let children eat food that they love but are often not healthy, when at restaurants and hotels. Popular items that are commonly found on menus include, but certainly not limited to:  Pasta  Fish fingers  Chicken strips  Pizza  Toasted sandwiches  French fries  Cheese burgers  Macaroni and cheese.

Element 1: Identify markets

Older people

For the purpose of this manual the following recommendations are based upon the needs of older people aged 75 and over. A healthy diet is important for elderly people to help maintain mental clarity, build up immunity, increase energy levels and better manage problems associated with chronic illness.

Bread, cereals and potatoes Suitable items include:  All breads including wholemeal and granary bread, chapattis and bagels  Potatoes, plantain, yam , sweet potato, squash and cassava  Breakfast cereals  Rice, couscous, bulgar wheat, maize, cornmeal  Noodles, pasta  Beans and pulses can be eaten as part of this group  Other grains e.g. oats, millet, barley etc. Fruit and vegetables Suitable items include:  All types of fresh, frozen, tinned and dried fruit  All types of fresh, frozen and tinned vegetables  100% Fruit and vegetable juices  Smoothies  Beans and pulses. Milk and dairy products Suitable items include:  All types of milk, including dried milk, goat’s and sheep’s milk.  Cheeses – e.g. Cheddar, cottage cheese, cheese spreads, Edam, goat’s cheese, stilton.  Yoghurt (fruit or plain, whole milk or low-fat), or fromage frais.  Milk-based sauces, custard and milk puddings.

Element 1: Identify markets

Meat, fish and meat alternatives Suitable items include:  Meat, poultry, offal, fish, eggs, nuts, beans, pulses and meat alternatives  Meat includes all cuts of beef, lamb and pork and meat and meat products such as ham, corned beef and sausages  Fish includes fresh, frozen and tinned fish, such as tuna, sardines, pilchards and mackerel, and fish products such as fish cakes and fish fingers  Oily fish, such as salmon, sardines and fresh tuna.  Beans and pulses – e.g. baked beans, butter beans, kidney beans and lentils  Other textured protein products suitable for vegetarians, such as tofu, and textured protein products such as soya and quorn(R). Foods containing fat and foods and drinks containing sugar Use foods containing fat sparingly. Look out for lower fat alternatives or eat these foods in smaller amounts. Where possible replace saturated fat with unsaturated fat. Foods containing fat This includes butter, margarine, other spreading fats and low-fat spreads, cooking oils, oil-based salad dressings, mayonnaise, cream, chocolate, crisps, biscuits, pastries, cakes, puddings, ice cream, rich sauces, and gravies. Foods containing sugar This includes soft drinks, sweets, jams and sugar, as well as foods such as cakes, puddings, biscuits, pastries and ice cream. Menu suggestions Breakfast suggestions  Fresh fruit  Cereal / porridge  Boiled eggs  Toast with honey  Tea and Coffee. Lunch suggestions  Tuna pasta bake  Spaghetti bolognaise  Poached salmon  Beef grilled steak  Cottage pie  Grilled chicken  Steamed or boiled vegetables  Fresh or tinned fruit

Element 1: Identify markets

 Custard. Dinner suggestions  Soup  Sandwiches  Jacket potato, cheese and coleslaw  Salads  Fruit  Ice cream, yoghurt.

Socio-economic groups

When designing menus it is important to provide a range of menu items that cater to different economic situations. In summary it is suggested that there are different menu items at different pricing points. Whilst many restaurants and hotels will tailor these product to a specific market with their own economic characteristics and pricing points, by offering a range of suggestions, it encourages more people to purchase meals to suit their needs. 1.3 Identify different market trends

Introduction

The importance of understanding trends is vital to ensure that any menu and the meals within it that you consider introducing has a unique place in the market and is in fact needed and seen as value to the end user. It is no point introducing a menu items if the end consumer does not want it.

Influences on market trends

Market trends may be influenced by:  Media influence  Contemporary dishes  Seasonal items and availability  Cultural and ethnic influences  Social influences. Whilst is it hard to identify the trends that affect each and every market segment, it is essential that kitchen staff understand food trends not only specific to their region, but also around the world. Given that customers coming to a hospitality establishment from all corners of the world, it is wise to have a ‘global understanding’ so appropriate meals can be designed and provided.

Element 1: Identify markets

Understanding trends

Trend Analysis is the practice of collecting information and attempting to spot a pattern, or trend, in the information. Each organisation will have their own way to collect and analyse information to determine which products and services are not only popular and in demand now, but will also be in the forseeable future. Any hospitality manager must not only understand current trends but also try to predict future trends that may impact on the existing market or potential markets in the future. Every organisation will have its own ideas as to what is the ‘next big thing’ customers want. Regardless of what trends may indicate, you must be able to produce a product or service that is seen as modern, fresh, innovative but more importantly, of ‘value’. It is important to remember customers will decide what they want to spend money on. The business itself may have ideas what they consider to be in trend. One good way to see if a product or service is ‘trendy’ is to see its popularity in other hotels or hospitality organisations. If a number of hotels are doing it and it is working, then obviously it is popular at this time.

Global Food and Beverage Trends

Whilst it is essential to understand general menu planning for a commercial operation, it is also vital that those who are creating menus also have a grasp of the current food and beverage trends from around the world. On the following pages are examples of food and beverage trends that have been identified in various parts of the world. Whilst the main focus will be on food trends, it is still important that food oriented staff understand beverage trends, given that in many cases food and beverage will be served together and must complement each other. Trends that can be identified include:  New products – a supplier may have tested a brand new line and now released that product along with a range of options for its use, or there may be a reorientation to an existing and established product that sees it regarded in a new light, and able to be used in ways never before considered  Modified products – a standard and traditional product may have been ‘tweaked’ in some way by the manufacturer/supplier in an attempt to maintain market share and prevent it from becoming dated  Seasonal products – as products move in and out of season, this has implications, especially for premises that build their reputation on using fresh ingredients  Flood, fire and other natural events – there is a need to be aware of how a whole range of disasters impact on the supply chain of raw materials. This can be an

Element 1: Identify markets

outbreak of disease, natural weather disasters or any other problems, including drought, labour shortages and transportation problems  Imported lines – as we become more and more part of the global village, the opportunity to use products previously unavailable grows on an almost daily basis, and examples abound of items in common use today that were unobtainable even two or three years ago  Pre-prepared items – convenience foods are improving and gaining growing acceptance. Many premises that shunned them are today prepared to either use them, or at least consider them due to the increases in quality and the definite cost savings they represent.

Specific global food and beverage trends

Following is a list of specific food and beverage trends over the last year for a number of regions around the world. Whilst some of these trends will not be able to be replicated into your establishment, it is always a good idea to keep abreast of the trends. Even if one idea can be incorporated into your operations, it is advantageous. F&B Trends – Global Source: http://lowfatcooking.about.com Here are the top 10 trends: 1. Quick Fix: People want to eat at home: 77% of all dinners were eaten there, but people want less hassle in the kitchen. Easy to prepare and ready to eat are key ingredients for most of us. We should expect to see more ultra-quick foods, bagged salads and side dishes. 2. Drive-and Go: More of us are ordering take-out from full-service restaurants. Take- out sales from these restaurants account for almost 10% of sales. More than half of Americans eat this way during the week. 3. Inherently Healthy: Consumers are increasingly choosing naturally healthy foods such as fruit, vegetables, salads, nuts and yogurt. 4. Fancy: People are choosing premium, gourmet foods. Fish, in particular, is undergoing something of a gourmet makeover. 5. Farm-Friendly: Organic and natural are hot, so is fair trade. Expect cocoa to follow on the heels of coffee and tea. 6. Layering of Flavours: Flavoured oils and vinegars, pairings of fruity and tangy flavours, Asian, Central American and Latin American flavours are in vogue. 7. Grazing: Healthier snacks in vending machines, single-serving snacks, nutrition bars, diet bars, energy drinks and mineral waters are in. 8. Low, No, and Less: Demand for low calorie and light products will continue to grow. Watch for allergen-free claims on food labels.

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9. Doctoring Through Diet: Nearly two-thirds of shoppers tried to manage or treat a condition through diet. 72% of this effort addressed heart health. Next to low fat, whole grains were the most influential food label claim, influencing 62% of shoppers. Dairy products with cholesterol-lowering sterols, antioxidant-rich chocolate are making an appearance. Expect more functional foods to appear. 10. Global Gangbusters: Health and convenience loom just as large. F&B Trends – America Source: www://restaurant-hospitality.com Trends:  The Pie’s the Limit: Move over cupcake, make way for pie, as pies in all sizes move from the state fair to seriously craveable fare. Decadence is endless with everything from savory, sweet, individual deep-fried pies, bite-sized minis and even pies blended into shakes.  New Mom & Pop Shops: Realizing the time is now, and if you‘re going to do it, you might as well do it your way, partners are opening self-financed and self-built restaurants. These are small places with fewer than 40 seats, designed by friends or family.  You’re the One: Single-purpose restaurants are serving variations on one thing. Don‘t be surprised to see the Peanut Butter Palace, French Dippity Dog or even the Big Biscuit, serving biscuit sandwiches and eggs Benedict, opening soon.  Shrink Wrapped: Traditional meals are going way of the fun-size snack. Smaller portions are perfect for smaller wallets and eating on the run. Look closely for mini pizzas and bagels, two-bite hot dogs, mini tacos or burritos, cake truffles, even pot roasts and pot pies, all downsized. Small is big.  Marketing 101 Night & Day: Restaurants and high-end quick-service operators are joining with farmers, artisans and specialty purveyors, reinventing the food hall. Restaurants are also expanding by opening quick-service windows—opening a window of opportunities.  Desert Menu: Restaurants are abandoning descriptive market jargon (like cooking method, sides or adjectives), instead highlighting only the key ingredients. You may not know exactly what you will be getting, but trust us, it‘ll be good.  Talk Dirty to Me: In search of simplicity and pure flavours, chefs are abandoning sauce. Instead, they are using powders, crumbles, dustings and dirt crafted from cookie crumbs, dried mushroom powder, dehydrated beets, etc.  Fire it Up: Extending way beyond wood-fired pizza, restaurants all over are roasting vegetables directly in embers and slow-roasting whole animals or large cuts of meat over wood-burning fires.

Element 1: Identify markets

 Haute Dogs: Hot dogs are the new burger as chefs reimagine them with boutique- style sauces and gourmet toppings. Hot dogs will escape from specialty stands and venture into restaurants as chefs dress them up. This wiener is a winner.  Ahhhh Veg Out: Even meat-minded chefs are vegging out as flexitarianism goes mainstream. Meatless Mondays and vegetable-based tasting menus are gaining traction as guests realize it‘s not all about the meat on the plate.  It’s Fry Time to Eat Your Veggies: It‘s the revenge of the dreaded vegetable as we discover that veggies everyone loves to hate can taste really good—fried. New favorites include fried cauliflower, Brussels sprouts chips and kale chips.  Chefs Are Going Soft: Soft serve plays hardball as chefs and restaurants dress it up in designer duds. Look for savory soft serve, soft frozen fruit, high-end interpretations and cocktail-driven creations.  Press Junk-It: Munchies are moving to the forefront as chefs reinvent junk food in gourmet ways. We‘re waiting to see what talented chefs come up with as they reinterpret favourite junk treats.  Pop Goes the World: And chefs follow suit with spiked, salty, sweet and savory popsicles in exotic and alcoholic flavours. Pop rocks!  Cultural Integration: Yogurt moves from snack to staple as it takes leading roles in sauces, dips, spreads and desserts. Expect to see it in new forms, including sun- dried, freeze-dried, smoked and pressed, as well as cultural variations like skyr (from Iceland) and labne (from Lebanon).  Swede Inspiration: Thanks to Noma and Nordic innovation, northern ingredients and culinary trends are headed south.  Our Daily Bread: chefs are reconsidering the bread basket and serving special house-made breads with intention and attention, including special plates and butter service.  Going Belly Up: Goat and lamb belly gain on the ever-popular pork as prices rise and chefs and guests look for the next favourite ingredient. There‘s no such thing as a belly flop. Hot ingredients for next year include Pimento cheese, necks (lamb, beef, goat, pork), whey, kumquats, smoked oils, butter, cumin, hay, popcorn, hummus, pretzels and honey.

Element 1: Identify markets

F&B Trends - Australia Sources: www.thinkingaustralia.com, www.watoday.com 1. More people taking to street food with more dining and food trucks and street vendors. 2. The push for greater simplicity will also be seen in menu offerings. 3. More focus on frozen foods and meal times will keep evolving in line with our 24-hour lifestyles. 4. Expect to see more fast food, solo dining and breakfast on the move. 5. Health will continue to frame people‘s eating choices 6. Alcohol consumption will become even more niche-focused with the rise in low and no alcohol beers and wines, micro beers and spirits and cocktails. 7. Healthy seafood will replace beef and lamb. 8. Entertaining friends at home will continue to rise. 9. Expect shoppers and food sellers to become more eco-conscious, so there will be a big focus on packaging and recycling. 10. More people eating organic chocolate as a low fat alternative. 11. More focus on gluten free foods. 12. More use of citrus as a cleanser. 13. Bad habits will continue such as the consumption of nostalgic comfort food that takes you back to your childhood. 14. Social networking will play a bigger role. Not just Facebook and Twitter but also the phenomenal growth in food blogs. 15. There is also the phenomenal growth in apps for iPhone users. 16. Rise of the so-called ‘flexitarian’ or social carnivore who will only eat meat when they‘re out dining with friends. 17. Small plates, shared plates, mini-burgers and mini-desserts will become even more popular as people focus more on their health and waistlines 18. More nutrition advice 19. People will continue to demand local produce although we can expect the definition of local to expand. People want to know where their food is coming from, particularly meat. 20. More chic packaging and iconic budget brands.

Element 1: Identify markets

F&B Trends – South Africa Source: www.whalecottage.com 1. More ordering of “retro cocktails and high-end spirits” and craft beers, away from mass-produced alternatives, at fine- dining restaurants, as restaurant patrons want to celebrate their increasing confidence in the year. Prediction is a greater focus on non-alcoholic cocktails in general, and cocktails for designated drivers in particular. 2. Restaurants are becoming mobile, moving location, without a fixed abode. 3. Technology in restaurants, to gain a competitive edge, including iPads with menus and winelists, and hand-held devices for payment at the table, will grow. 4. Greater use of social media marketing, location-based advertising and online reputation management. 5. The trend of ‘tired of being poor‘ could see restaurant patrons spoiling themselves with indulgences on higher-priced menu items. 6. Customers are demanding even greater value for money, and restaurants will have permanent value offers on their menus. 7. Restaurant chains will reinvent themselves with new branding and looks, as customers look for new and exciting places to celebrate the new found financial freedom 8. Customers will be enticed back to restaurants with old favourites, new experiences and plenty of love 9. Supermarkets are increasingly competing against restaurants, offering their customers family value-for-money eat-in ideas and products. Locally, supermarkets are taking customers out of restaurants and into the aisle. ‘Warmth and hospitality’ cannot be bought in a supermarket, and are points of difference for restaurants. 10. Restaurant menus will see a balance of healthy (starters) and indulgent (desserts) items.

Element 1: Identify markets

F&B Trends – Asia Source: www.asiatatlerdining.com 1. Savoury and sweet pies as the one that will dominate in restaurants next year 2. Mini-sized: "Small: mini portions, mini desserts 3. Bellies of goat and lamb will replace the overpriced pork belly 4. Popsicles with unique flavours such as sugar-snap pea 5. High-end junk food including munchies we grew up on are going to show up with interpretations done by chefs in the most unique ways. 6. Quality Homemade pastas 7. Premium international beef 8. Serious bar food created with care and thought. Ingredients is of course the key, but flavour and texture is the most important when it comes to bar food 9. Sustainable seafood and reducing our carbon footprint. Whilst people are in search of rare and precious ingredients, alarm bells have rung for the limitation of today‘s food stock. 10. Texture and the return to real wholesome food, based on nostalgic pleasure. Food with real texture using exceptionally noble ingredients and prepared with precision is back 11. Wine-friendly cuisine 12. For those with a sweet tooth, the use of herbs and vegetables in the pastry kitchen. 13. Cupcakes and macaroons are here to stay. Thanks to their versatility, you can keep on changing them, making new flavours and shapes 14. Chefs will continue on the quest for good products, products which are altogether healthy and tasty and come from production that respects the environment.

Element 1: Identify markets

F&B Trends – India Source: Indian Restaurant Association 1. Healthful and flavourful foods 2. Use of fresh and authentic ingredients 3. New fusion ‘East meets West‘ concepts 4. More vegetarian options 5. Adding more and new spices 6. More quick service Asian (Korean, Indonesian, Japanese, Chinese) restaurants 7. Ethnic and regional cuisine 8. Restaurants with entertainment 9. Menu diversification – more choices 10. Multi-cultural menus 11. Back to basics 12. Chefs go casual, cheap goes ‘chic‘ 13. Use of raw foods 14. Fast convenience foods

Element 1: Identify markets

Work Projects It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must submit documentation, suitable evidence or other relevant proof of completion of the project to your Trainer by the agreed date.

1.1. To fulfil the requirements of this Work Project you are asked to research and identify characteristics of different markets including:  Identifying three key markets of a restaurant  Identifying the key factors that influences their food choices  Identifying how culture and religion influences of your country affects how meals are designed  Identifying key food allergies.

1.2. To fulfil the requirements of this Work Project you are asked to research and identify:  Different community markets  Meals that can served to each of these markets.

1.3. To fulfil the requirements of this Work Project you are asked to research and identify food trends in your country.

Element 1: Identify markets

Summary

Identify markets

Identify characteristics of different markets  Understanding target markets  Key factors influencing food choices  Nutrition  Key components of meals  Culture  Religion  Dietary Requirements  Food Allergies  Vegetarian Diets. Identify community markets  Types of community markets  Infants  Children  Older people  Socio-economic groups. Identify different market trends  Influences on market trends  Understanding trends  Global Food and Beverage Trends  Specific global food and beverage trends.

Element 2: Create meals for specific markets

2.1 Create meals to meet market needs

Introduction

In the last section we have explored the major influences that will need to be considered when creating a menu and the specific meals within these menus. In this section we will explore the factors associated with creating different meals to meet market needs.

Elements of a meal

In the last section we identified the components of a meal. As a refresher it is important to remind ourselves what is normally included in a meal item. Elements are all the components that make a dish or menu item complete. Start with the main part of the dish:  Piece of meat, poultry or fish; it may be in a single piece that has been grilled or as a curry/casserole  Vegetables: this may be broken down to each vegetable type and the amount of each piece  Sauce and the amount of that sauce; served on side or over meat or vegetables  Garnish: determined by colour. size and how it is to be presented  Salad served with the dish: on same plate or at the side  Condiment: similar to sauce but not necessarily made in house; mustards and chutneys  Farinaceous component to a dish; potatoes, rice, lentils.

Element 2: Create meals for specific markets

Considerations when planning menus and meals

Issues involved in the planning of menus and decisions about what will be included on the menu include: Needs of different markets Naturally the main consideration is to provide a meal that the customer actually wants. Sourcing ingredients A food outlet can only serve meals if the items themselves are:  Available in a consistent basis  Are of a desired quality  Can be sourced, purchased and transported in its desired state  Are cost-effective. Developing suitable recipes and taste testing of recipes to ensure that patrons approve of them and will buy them: remember, it’s not what you (or the owner) likes that counts – it’s what the customer likes and is prepared to pay for! Identification of suitable serve sizes We don’t want to offer too much because bigger serves means higher prices but on the other hand we don’t want to be accused of providing serves that are too small. Considering presentation of the dishes This includes making decisions about garnishes, plates, position of items on the plate, colours, textures of the different foods that will be used. Obtaining any new equipment This includes any equipment that may be needed to prepare/cook the dish and getting staff up-to-speed with using that equipment. Training staff We need to ensure that kitchen staff can produce the new items and that service staff know all about them and can effectively recommend and sell them. Deciding on the type of menu to be used The development of a new menu sometimes provides the opportunity to alter the style, format, nature etc of the menu. .

Element 2: Create meals for specific markets

Menu styles

Meals may be presented in many styles. The style that is most appropriate will depend on meeting the customer's needs and what is being presented. Menu styles are varied and include:  A la carte  Set (Table D'hôte)  Cocktail or finger foods  Buffet  Function.

Need for culinary and nutritional balance

Meals prepared by cooks in commercial kitchens should be designed to take into consideration both culinary and nutritional balance. Culinary balance includes making sure the meals have a range of: Ingredients Using a variety of ingredients in a meal will help to make it:  Interesting  Nutritionally balanced. Texture The type of cooking method used affects the texture of foods.  Deep fried food is crispy  Poached food is soft and moist. Sauces  Sauces give foods moisture. Colour Using a variety of ingredients will help to provide colours which can improve the presentation of meals Presentation The skill of plating is to arrange and or decorate meals to enhance the aesthetic appeal. Foods can be presented in many formats:  Classical  Stacks  Scattered.

Element 2: Create meals for specific markets

Including food from major food groups

Nutritional balance means that meals include foods from each of the groups which provide essential nutrients. The core groups are:

Dairy foods and Vegetables and Protein rich Grain foods dairy Fruit Legumes foods alternatives

Wheat Products Fresh Vegetables Meat (lean) Milk (reduced fat) Fresh  Breads  Cooked  Beef and  Fresh  Cooked  Pasta  Raw (Salad) veal  Canned  Raw (Salad)  Cous cous  Pork  Powdered  Noodles  Lamb  Cracked  Goat wheat  Game (Bulgar)

Rice Products Canned (No Poultry (lean) Yoghurt Canned (No added salt) added sugar)  White, brown  Chicken  Plain  Noodles  Duck  Flavoured

Corn products Frozen Seafood Cheese Dried  Polenta  Fish  Shellfish

Oats Dried Soy products Alternatives Juice  Porridge  Dried peas  Tofu  Calcium  Muesli Chickpea  Bean curd enriched soy  Dried beans  Tempeh  Lentils

Other grains Other protein rich foods  Barley  Millet  Nuts and seeds  Quinoa  Legumes/ pulses

And small amounts of:  Fats - Preferably unsaturated  Oils  Sugar rich foods  Salty foods  Alcohol.

Element 2: Create meals for specific markets

Methods of cookery

There are 10 methods of cookery commonly used in commercial kitchens. Here are some suggestions of the suitable foods that you can cook with these methods:

Methods of Cookery Suitable Foods for Method of Cookery

Boiling  Soup  Pasta  Whole eggs  Root Vegetables

Poaching  Fish  Tender poultry cuts  Eggs  Fruits

Steaming  Fish and shellfish  Chicken  Puddings  Most vegetables

Grilling  Small cuts of meat  Small goods  Vegetables

Stewing  Tough meat cuts  Poultry  Fruit

Braising  Tough meat cuts  Poultry  Game  Fiberous vegetables  Pulses

Baking  Cakes  Puddings  Custards  Vegetables

Roasting  Large cuts of meat  Vegetables

Shallow frying  Small cuts of lean meat  Offal  Vegetables  Noodles  Eggs

Deep frying  Small cuts of meat  Battered, crumbed and pastry wrapped items

Element 2: Create meals for specific markets

Methods of Cookery Suitable Foods for Method of Cookery

 Potatoes

Selecting appropriate ingredients

There are many elements to producing, presenting and serving food in the hospitality and tourism industry. Selecting appropriate ingredients for meals will help to assist in producing optimum quality products and hopefully meet the needs of your customers. Seasonal availability Locally available seasonal products are often the most cost effective ingredients to use when meals or menus are being designed. Some parts of the world experience quite distinct seasons and others have a similar weather pattern all year round. Plants and animals require specific conditions to thrive and so foods are available in abundance when these conditions are ideal. the climate is most likely to impact on the types of foods that are available from your suppliers. You may choose to feature specific foods as they come into season. Some of the advantages are:  Foods are at their best quality when in season  Foods in season are available in abundance and easy to access  Foods are usually cheapest when they are in season  Selecting fresh seasonal foods can assist with meeting the dietary needs of customers  Seasonal food can be appealing to discerning customers who dine out regularly or are well informed about the foods they choose. Another advantage of selecting seasonal foods is that you can create annual variety without always having to make major changes to the menu. A seasonal fruit salad could be served with different ingredients as they come into season. Here are some examples:  Tropical fruit salad of pineapple, mango and papaya with a vanilla ice-cream and passionfruit coulis  Summer stone fruit salad of peaches, nectarines and apricots with a champagne sorbet  Autumn poached salad of prunes and dried apricots with a caramel yoghurt  Winter citrus fruit salad of oranges, mandarins and tangelos with cardamom scented custard.

Element 2: Create meals for specific markets

Ingredients and their climates Alternatively the use of seasonal foods which grow in another climate may offer your customers more exotic options. Here are some examples of foods from different climates:

Cold climate Warm climates Tropical climate Other climates

Root vegetables Vegetables Vegetables Dry climates  Carrots  Zucchini  Okra  Wheat  Parsnips  Capsicum  Snake beans  Salsify  Turnips  Chilli  Beets  Sweetcorn  Pumpkin

Brassica's Leafy greens Herbs and spices Wet, cold and dark  Cabbage  Spinach  Panadan  Fungi  Cauliflower  Lettuce  Turmeric  Mushrooms  Broccoli  Rocket (argula)  Curry leaf   Bok Choy  Silverbeet  Thai coriander  Kohlrabi

Fruits Fruits Tropical Fruits Dried fruits  Apples  Oranges  Bananas  Dates  Pears  Lemons  Papaya  Prunes  Quinces  Apricots  Mango  Sultanas  Peaches  Lychee  Raisins  Guava

When researching seasonal foods make sure that the information you are accessing is for the area in which you reside.

The seasons for the Northern and Southern hemispheres are in reverse. It is also important to be aware that many sources list foods that are available, this can mean from anywhere, rather than what is available in season locally.

Take a look at these websites for what foods are in season:  http://seasonalfoodguide.com/  http://www.bbcgoodfood.com/content/local/seasonal/ta ble/.

Element 2: Create meals for specific markets

Quality and quantity of ingredients There is an ever increasing range of ingredients for you to choose from. Globalisation means that more and more ingredients are being grown and produced around the world, or shipped long distances. Food manufacturers are constantly producing new food products. Regardless of the ingredients that are selected it is vital the quality of ingredients used are suitable to meet the customers’ expectations. Raw foods Raw foods provide the most versatility in the commercial kitchen especially when you need to prepare meals for a diverse range of customers' dietary and cultural preferences and requirements.

Advantages of using raw products Disadvantages of using raw products

Versatility to create dishes which meet Raw ingredients can be time consuming to customers specific needs prepare from scratch

Allow cooks to display creativity in producing Require more skill to prepare dishes

Raw ingredients are usually cheaper than pre- Perishable products are more volatile during prepared or convenience products transport, receiving and storage

Convenience Foods The definition of a convenience food is one that has had all or part of the preparation done. This definition could be applied to products that are used everyday such as sugar and flour as preparation has occurred to allow you to easily use them in food production. Imagine having to grind your own flour from whole wheat! Honey, chocolate, butter, soy sauce and vinegar are all pre-prepared and very convenient for cooks however in modern times these are all viewed as base ingredients rather than convenience products. Convenience foods take many forms, they may, for example be:  Simple ingredients that have been frozen to extend their shelf life and you can have on hand as needed  Foods which have been canned, pickled or salted, again extending the shelf life  Canned foods - the canning process usually partially cooks the ingredients therefore reducing preparation time  Prepared ingredients such as stock that form part of a recipe  Ready to eat foods that only require plating or heating.

Element 2: Create meals for specific markets

These products can be very useful in the commercial kitchen as they can save cooks time. They may also be valuable in adding dimensions to the menu items that the cook does not have time, equipment or perhaps the skills to prepare. Which of these products do you have the skills to prepare in the kitchen with the equipment you have currently?

Smoked salmon Phillo pastry Sausages Soy sauce

Pickled dill cucumbers Salami Mustard Nori sheets

Dried raisins Rice paper Spaghetti Jam

All these products can be made by the commercial cook however they may require specialist equipment, skills or be very time consuming for small batches.

Selecting prepared products is a common practice when providing Kosher meals or allergen free meals due the stringent production requirements that can apply. You may simply be required to heat and serve such items.

Kosher meals are usually sealed and the customer is served the heated sealed meal. Of course products which have been partially or substantially prepared will be more expensive. Cultural varieties and ingredients A similar dish may have cultural variations and selecting the most suitable ingredients will require knowledge of these differences. What flavourings would be best used in the fried or braised rice dish from these cuisines?

Dish Flavouring

Chinese Fried Rice

Indonesian Nasi

Goreng

Creole Jambalaya

Spanish Paella

French Pilaff

Italian Risotto

Thai Khao Phat

Element 2: Create meals for specific markets

Storage of ingredients

The selection of ingredients will be determined by the storage facilities that you have available. The main storage areas are the dry store, refrigeration and freezer. On receipt, foods need to be checked to ensure they comply with food safety standards and are the commodities you ordered. They then need to be stored quickly to maintain the correct storage conditions including temperatures. This reduces the chances of spoilage that affects both quality and safety. Foods placed into storage need to be handled correctly to ensure both food safety and personal safety. Key considerations are:  The conditions of the storage area needs to be in accordance with the food safety regulations that apply in your region: . Cleanliness, ventilation, lighting, appropriate shelving  Storage is in conveniently allocated facilities  Stored in accordance to safe movement for handlers: . Heavy items on low shelves, cross-stacked to prevent falling  Using stock rotation processes to limit spoilage and wastage  Segregation of products which may affect the quality or integrity of other products: . Products with strong odours can permeate mild products . Products for specific dietary or cultural needs may need to be segregated from mainstream products

Element 2: Create meals for specific markets

Cuisines When designing meals to meet the needs of customers from specific cultures it is practical to use ingredients and cooking preparation methods that the customers are familiar with. Each cuisine has its own characteristics and being able to identify these will assist you in choosing appropriate meals. A few examples are listed:

German Cuisine Lebanese Cuisine Mexican Cuisine

Overview Warm, rich and Fresh, generous and Vibrant, colourful and comforting abundant spicy

Key Ingredients  Pork  Lamb  Chicken  Sausages  Flat bread  Tortillas (corn  Cabbage  Nuts pancakes)  Potatoes  Spices  Chillies  Mustard  Yoghurt  Beans (frijoles)  Parsley  Coriander  Lemon  Tomatillos  Lime

Common cooking  Frying  Grilling  Stewing methods  Roasting  Grilling

Traditional dishes  Sauerbraten  Kibbeh (Deep  Mole Poblano (German pot fried or fresh lamb (complex chilli roast) with patties) sauce served with sauerkraut  Tabouleh (Salad poultry) (pickled cabbage) of parsley, mint,  Taco (folded filled  Wurst (sausages) cracked wheat, corn tortilla)  Stollen tomatoes and lemon)

Not all cuisines are specific to a country.

Some cuisines develop when peoples from countries combine such as the combinations found in Nonya, Creole and Cajun cuisines. Sometimes the same dishes can be found in the cuisine of two countries such as Greek or Turkish baklava, although they will still have variations such as whether honey or syrup is used and which nuts, walnuts or pistachios.

And a number of countries seem to have many cuisines, like Italy, where the dishes vary from region to region.

Being able to identify a range of dishes from different cuisines will broaden your ability to offer customers meals that are suitable for their varying requests.

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Cuisine in different countries

When designing meals for different cultures, it is important to explore some popular and common dishes from a variety of countries. It is important to note that the list provided is only a snapshot of what a specific country has to offer. All countries normally have endless types of dishes, with local regions having their own unique cuisines and delicious food dishes. Chinese cuisine Popular dishes include:  Kung Pao Chicken  Spring Rolls/Egg Rolls  Szechuan Hotpot  Szechuan Chicken  Mushu Pork  Fried Rice  Beef with Broccoli  Fried Dumplings  Chinese Dumpling - Jiaozi  Hot and Sour Soup  Dim Sum  Beef Fried Noodles  Hunan fried tofu  Chow Mein  Wontons  Peking Duck. Indian cuisine Popular dishes include:  Biryani  Butter Chicken  Vindaloo & Rogan Josh  Tandoori Chicken  Idli-Dosa-Vada with Sambar  Palak paneer  Chole-Bhature  Dal makhani  Malai Kofta  Naan

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 Samosa and Pakodas  Pav Bhaji  Panipuri -Chaats  Kebabs  Aloo gobi  Lassi – Shakes  Pickles. Thai cuisine Popular dishes include:  Tom Yam Goong - Spicy Shrimp Soup  Pad Thai - Fried Noodle  Kang Keaw Wan Gai - Green Chicken Curry  Gaeng Daeng - Red Curry  Tom Kha Kai - Chicken in Coconut Milk Soup  Tom Yam Gai - Spicy Chicken Soup  Moo Sa-Te - Grilled Pork Sticks with Turmeric  Som Tam - Spicy Papaya Salad  Yam Nua - Spicy Beef Salad  Panaeng - Meat in Spicy Coconut Cream  Por Pia Tord - Fried Spring Roll  Gai Pad Met Mamuang - Stir-Fried Chicken with Cashew Nuts  Khao Pad - Fried Rice  Pak Boong - Morning Glory. Vietnamese cuisine Popular dishes include:  Pho - beef noodle soup  Bún bò hue - spicy beef and pork noodle soup  Com tam – pork dish  Canh chua - Sour soup  Banh hoi - Thin noodle dish with meat  Bo la lot – rolled spiced beef dish  Banh Mi Thit - Vietnamese baguette  Vietnamese salad rolls  Banh Cuon - Rice flour rolls  Banh bao - A Steamed bun dumpling

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 Banh chung - Sticky rice dish  Bun Mang Vit - Bamboo shoots and duck noodle soup  Bun cha - grilled pork and vermicelli noodles dish. Japanese cuisine Popular dishes include:  Sashimi - thin slices of raw fish  Sushi - raw fish, served on vinegared rice  Sushi roll - filling is rolled in rice with a covering of nori.  Tempura - seafood or vegetables dipped in batter and deep- fried  Kare Raisu - curry Rice  Soba, udon and ramen noodles  Teppanyaki - Meat, seafood and vegetables prepared in front of guests  Donburi - bowl of rice covered with one of a variety of toppings  Sukiyaki - savoury stew of vegetables and beef  Shabushabu – thin slices of beef dipped in a pot of boiling water and stock  Okonomiyaki - savory Japanese pancake  Yakitori - broiled chicken  Yakiniku - grilled meat. French cuisine Popular dishes include:  Soupe à l'oignon - French soup made of onions and beef stock  Cheeses – Brie, Camembert, Roquefort  Baguette - A long skinny loaf of French bread  Boeuf bourguignon - traditional French stew  Coq au Vin - A famous food that is simply chicken  Flamiche - pie crust filled with cheese and vegetables  Salade nicoise  Duck confit  Foie Gras - This is the very fatty liver of a goose or duck  Escargots – snails  Truffes – Expensive black mushrooms  Ratatouille

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 Crepes – thin pancakes  Desserts – flans, ganache, tarts, pastries, crossaints. Italian cuisine Popular dishes include:  Pizza – cooked dough base with various toppings  Chicken parmigiana  Gelato – Italian ice-cream  Tiramisu – dessert made of biscuits soaked in coffee with layers of whipped mascarpone and egg yolks  Risotto – short grain rice dish  Mortadella – heat cured sausage  Spumoni - molded Italian ice cream dessert  Cheeses – Mozzarella, Parmigiano-Reggiano  Pasta – Cannoli, spaghetti, penne, Fettuccine, Linguine  Lasagna  Saltimbocca. German cuisine Popular dishes include:  Bratwurst -sausage made of mixed meats  Frankfurter - smoked sausage made from pure pork  Sauerkraut - Fermented shredded cabbage  Spätzle - hand-made noodles  Knödel - German dumplings  Kartoffelsalat - Potato salad  Schweinshaxe - Pork hock  Eisbein - Ham hock usually served with Sauerkraut  Weihnachtsgans - roasted goose  Wiener schnitzel  Strudel  Stollen - A bread-like cake  Apfelkuchen - Apple Cake.

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Greek cuisine Popular dishes include:  Baklavas - Baklava Pastry  Horta Vrasta - Boiled Leafy Greens  Tyropitakia - Cheese Pie Triangles  Kotosoupa Avgolemono - Chicken & Lemon Rice Soup  Revithosoupa - Chickpea Soup  Classic Dips & Spreads - Melitzanosalata, Skorthalia, Taramosalata, Tzatziki  Pastitsio or Pasticcio - Creamy Cheesy Baked Pasta with Meat  Horiatiki Salata - Greek Salad  Moussakas - Moussaka with Eggplant  Arni me Patates - Roasted Lamb with Potatoes  Souvlaki - Skewered Kebabs  Gyro - Sliced Rotisserie-Roasted Meat  Spanakopita or Spanakotyropita - Spinach Pie with Cheese  Dolmathes or Dolmades - Stuffed Grape Leaves  Yemista me Ryzi - Meatless Stuffed Vegetables. Spanish cuisine Popular dishes include:  Pulpo a la Gallega - Galician Octopus  Cochinillo Asado - Roast Suckling Pig  Paella – Spanish rice dish  Jamon Iberico and Chorizo - Iberian Ham and Spicy Sausage  Gambas Ajillo - Garlic Prawns  Pescado Frito - Fried Fish  Tortilla Española - Spanish Omelet  Gazpacho - Cold Tomato Soup or Liquid Salad  Queso Manchego - Spanish Sheep Cheese  Patatas Bravas - Fried Potatoes in Spicy Sauce.

More information can be found at these sites:  http://en.wikipedia.org/wiki/National_dish  http://www.epicurious.com/articlesguides/blogs/80dishes  http://www.nationaldish.org/.

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Religion

Designing meals for customers who follow a specific religion requires a sound understanding of the role of food. Many religions place restrictions on the consumption of certain foods or consuming foods at certain times of the day. It is best to be guided by the instructions you receive from the customer or supervisor as there are many interpretations of these practices. However it is useful to be aware of how you might design meals around the key considerations for the five major religions. Christianity Designing meals for Christian customers does not often require many special considerations as there are relatively few food restrictions. More orthodox Christians may:  Abstain from eating meat on Fridays and in particularly Good Friday, which is a part of the Easter traditions. This is considered a sacrifice to remember the crucifixion of Jesus: . As Christianity is the largest religion in the world most hospitality venues will ensure that they have a fish or vegetarian option on the menu on Fridays to accommodate these beliefs  Fasting during the period of Lent may also apply: . Lent is the 40 days which leads up to Easter . This involves restricting foods such as meat, dairy and wine as a sacrifice. There are also some branches of Christianity such as Seventh Day Adventists who have more restrictive food choices as most follow a vegetarian diet. The best practise is to check with your customers to confirm what their specific requirements are rather than just making presumptions. Christmas There are a number of important days on the Christian calendar and many of these are celebrated by followers with festive foods. With so many Christians around the world Christmas celebrations occur in most countries however the food differs from region to region. Some examples of traditional Christmas meals include:

Country Christmas Celebration Foods

 Roast poultry with stuffing England  Christmas pudding

United States  Roast turkey with cranberry sauce

 Roast goose stuffed with chestnuts France  Buche de noel (Yule log - rolled sponge filled with butter cream)  Antipasti  Pasta Italy  Roasted meat  Panettone  Tapas Spain  Seafood  Cured ham or roasted pig Philippines  Flan

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Islam Designing meals for Muslim customers may require advance planning. The main restrictions apply to animal products so meals which are suitable for vegetarians can usually be offered, particularly vegan meals. If you are going to offer meat dishes then you need to:  Avoid pork: . Avoid pork products - pork fat is used extensively in processed foods  Avoid gelatine . Gelatine is made from a mixture of animal products which may contain beef or pork . Gelatine is routinely added to pouring or thickened cream  Use Halal products . Halal meals to fulfil all requirements of Islamic law . In relation to meat, this means to be slaughtered according to these laws. As Islam developed in the Arab world many followers will be accustomed to Middle Eastern style dishes so using ingredients and cooking preparations that are in accordance with these cuisines may be helpful. Food also plays a role in the observance of Ramadan. Ramadan is the ninth month of the Muslim year and during the 30 or so days Muslims fast between sunrise and sunset. At the end of Ramadan is the festival Eid al-Fitr. Eid al-Fitr is celebrated with festive foods. Hinduism The most important elements of designing meals for customers who follow Hinduism is to:  Avoid using beef or beef products (including gelatine)  Avoid alcohol  Include vegetarian choices. Buddhism Designing meals for customers who follow Buddhism will often involve including vegetarian choices. As many followers of Buddhism are from South East Asia choosing dishes from this region may be helpful. Judaism Preparing meals for customers who are Jewish can be very complicated and orthodox. Jews will often require their meals to be prepared in specific Jewish kitchens under the supervision of a Rabbi. Kashrut is the body of Jewish law dealing with what foods can and cannot eat and how those foods must be prepared and eaten, it means fit, proper or correct. The more commonly used word is "kosher," which describes food that meets these standards.

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The basic rules that apply to Kosher foods are:  Animals that have cloven hooves and chew their own cud are considered kosher: . Ox, beef, sheep, goat, deer . Pigs, hare and camels are not permitted  Kosher law allows poultry and fish (with fins and scales) to be eaten, but shellfish are not allowed  Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law: . The sciatic nerve and its adjoining blood vessels may not be eaten . Removing this nerve is time consuming so many slaughterers simply sell the hind quarters to non-kosher butchers . All blood must be drained from meat and poultry or removed by boiling, salting or soaking before it can be eaten  Fruits and vegetables are permitted, but must be inspected for bugs (which cannot be eaten)  Meat (the flesh of birds and mammals) cannot be eaten with dairy: . Fish, eggs, fruits, vegetables and grains can be eaten with either meat or dairy . According to some views, fish may not be eaten with meat  Utensils (including pots and pans and other cooking surfaces) that have come into contact with meat may not be used with dairy, and vice versa  Utensils that have come into contact with non-kosher food may not be used with kosher food  Grape products such as wine made by non-Jews may not be eaten. More detailed information can be found at this site:  http://www.jewfaq.org/kashrut.htm.

Vegetarian

If you are designing vegetarian meals you need to know firstly what type of vegetarian diet is required. Besides using plant based ingredients if the diet is Lacto-ovo vegetarian you can also use dairy foods and eggs and if the diet is Lacto vegetarian you can use dairy foods. The most important consideration is to make sure you include protein foods, not only for nutritional needs but also because protein foods contribute to making you feel full or satisfied. Protein foods also often provide the umami or savoury flavour in foods. And as vegetarian meals can also help to meet the needs of customers on special diets for health, religious or cultural reasons including having these options can be practical.

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There are some ingredients that are useful to have in your kitchen if you need to regularly prepare vegetarian meals.  Tofu: . One of the few plant based proteins that is complete (contains all 9 essential amino acids)  Vegetable stock  Fresh vegetable based sauces: . Tomato based sauce . Other pureed vegetables such as onions and cauliflower also make great sauce bases  Dairy replacement: . Soy milk . Coconut cream or milk . Rice milk  A variety of legumes: . Sometimes legumes such as cannelloni beans or chickpeas are avoided because they need to be soaked for 24 hours then boiled, canned products can be convenient . Lentils cook quickly and do not need soaking before use  Good selection of herbs and spices for flavouring dishes- as the main sources of protein grains and legumes can be quite bland  Sorbet - A great alternative for ice cream and creams as an accompaniment for desserts. Foods that need to be avoided are:  Sauces and dressings which contain fish such as anchovies: . Caesar salad dressing . Worcheshire sauce . Oyster sauce  Foods containing gelatine (a gelling agent): . Made from the collagen (protein) of animals by products . Used as a gelling agent in confectionary e.g. marshmallows and jubes . Used as a thickener in cream and sauces . Used as a stabiliser in cream cheese and yoghurt  Prepared canned foods  Canned vegetable soups often contain meat stocks.

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Preparing food to cater to food allergies

Preparing meals for customers with food allergies requires cooks to be aware of the hidden usages of potential allergens in the foods they are preparing. This is extremely important as reactions to even small amounts of the food containing an allergens can be life threatening. Customers with food allergies need to eliminate the foods from the diet which cause an allergic reaction. Although sometimes the body can tolerate small doses, as food allergens can be potentially life threatening. You need to be guided by the customer’s instructions. You need to understand what is in the products that you are using. The food labelling laws in many countries now require common allergens to be listed. Learning to read food labels is important to ensure that allergens are avoided. Many dishes include ingredients which are common allergens, and these ingredients may not always be known or obvious to the customer. Some examples of the hidden usages of foods in commercial kitchens include:

Eggs Seafood Nuts Soy

Thickening and Egg wash to glaze Fish sauces used to in Soy flour used as a enrichening sauces pastries dipping sauces coating like curry and satay

Binding meats such as Fish sauces used to Nut meal in dense Soy flour in processed hamburgers, flavour Asian dishes flourless cakes foods meatballs and patties

Chopped peanuts are Egg white is used to Anchovies used in often used as a Soy lecithin used as clarify soups and sauces e.g. Caesar garnish in Asian an emulsifying agent sauces dressing cookery.

An awareness of cross contamination that can occur during preparation processes is vital. Thoroughly cleaning utensils and equipment is a must. Remember that for customers with a severe allergic reaction may only need a tiny amount of the food.

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Food production

Producing food in the commercial environment is multidimensional. Service is about coordinating all these elements:  Organising and preparing all food items ready for service (mise-en-place): . Some of the many required elements of mise-en-place include: – Cleaning and preparing vegetables – Preparing and portioning meat, poultry, seafood, game and offal – Preparing stocks, sauces and dressings – Preparing and cooking farinaceous products – Preparing garnishes – Cooking soups – Cooking large or slow cooked items such as roasts, braises and casseroles – Preparing or cooking pastries, cakes and desserts  Having the service equipment clean, heated and stacked ready for service  Heating or cooking the components of the dishes correctly  Plating the dishes consistently and attractively. The aim is always to meet the expectations of customers.

Presentation styles

You need to co-ordinate the presentation style you use with the type of establishment or food you are serving. Presentation styles need to be decided in advance of service and can form part of the designing of dishes. When standard recipes are created a photograph or diagram of the presentation can be included, this assists with consistency. It can also be a useful training tool for new kitchen staff so they can easily see how each dish is to be plated. Choosing the plate ware will depend on the menu style:  Buffet dishes are plated in volume on large platters and bowls: . These can be ceramic, glass, marble, wood, stone, mirrors or crystal . Creative equipment such as baskets, leaves (non-poisonous), bamboo steamers and pots may also be used . Specialist equipment such as chafing dishes for hot foods and freezing chambers for ice-cream can be purchased

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 Plates used for a la carte dishes can be round, square, oblong, flat, deep, shallow etc: . Large plates can create a canvas to display your artistic presentation . Dishes for sharing may be on small platters  It is common to plate cocktail foods in uniform rows on large platters; the repetition accentuates the beauty of the presentation. No matter what style you choose, food plating should always be consistent. Appearance Presentation can be classical, artistic or relate to cultural expectations. The most classical way to serve a main meal of meat, sauce and vegetables in Western cuisine is to place the food like a clock face. The starch at 10 o’clock, proteins at six o’clock and vegetables at two o’clock. Many cuisines have condiments that are served separately to the main component such as bread, relishes or dipping sauces. Some cuisines also feature food which is more commonly shared and so needs to be plated in a manner which will provide ease of service. The key to attractive and appealing food presentation is to remember there are many elements, including: Shape:  Food can be creatively scattered or in elegant compact servings  Repetition is an effective technique either such as laying several (odd numbers are best, 3 or 5 etc) side by side with different sauces or garnishes on each one  Biscuit and pastry cutters and moulds are great tools for creating shapes. Height:  Height can be created by stacking the protein over starches or placing leafy salads on top of proteins  Plastic and metal moulds can be used to shape dishes in towers. Texture:  Varied textures will create more interest. Colour:  You can use vibrant coloured ingredients as contrast  Using tones of the same colour can be effective also. Garnish:  A garnish should only enhance the look of the dish, not overshadow it  Make sure that garnishes complement the ingredients and flavours of the dish. Paintbrushes, squeeze bottles and specialist saucing tools can be used to distribute sauces. Most dishes look best on neutral china particularly white, take care when using plates with designs, motifs or logos. Always make sure the plate is clean.

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Catering to special days

In any country there are a number of special days that are celebrated. Naturally each country celebrate days that are recognised around the world, or may have their own unique days. Many of these special days will have traditional cuisine that needs to be prepared. This section will explore some of these days and the traditional meals that accompany them. It is important to note that items may vary between countries. Christmas Christmas is an annual commemoration of the birth of Jesus Christ and a widely observed holiday, celebrated generally on December 25 by millions of people around the world. Commonly served Christmas dishes, includes but not limited to:  Roast turkey, chicken and ham  Stuffing  Roast potatoes and other vegetables  Christmas cake or Christmas pudding  Custard  Gingerbread in Christmas shapes  Sweets such as rocky road; rum balls; candy canes  Champagne  Cold turkey and cold ham  Seafood and salads  Trifle  Pavlova  Mince pies  Bûche de Noël  Eggnog  Fruitcake  Shortbread  Pumpkin pie  Cranberry sauce  Mulled wine.

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Thanksgiving Thanksgiving Day is a national holiday celebrated primarily in the United States and Canada as a day of giving thanks for the blessing of the harvest and of the preceding year. Several other places around the world observe similar celebrations. It is celebrated on the fourth Thursday of November in the United States and on the second Monday of October in Canada. Thanksgiving has its historical roots in religious and cultural traditions, but has long been celebrated in a more secular manner as well. In the United States, certain kinds of food are traditionally served at Thanksgiving meals including:  Baked or roasted turkey  Stuffing  Mashed potatoes with gravy  Sweet potatoes  Cranberry sauce  Sweet corn  Fall vegetables  Pumpkin pie. St Valentine’s Day Saint Valentine's Day, also known as Valentine's Day or the Feast of Saint Valentine,[1] is observed on February 14 each year. It is celebrated in many countries around the world. It is not commonly celebrated in Malaysia. it evolved into an occasion in which lovers expressed their love for each other by presenting flowers, offering confectionery, and sending greeting cards. Common Valentine’s Day meals and food items include:  Chocolates  Candy / sweets  Champagne  Seafood.

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An example of a Valentine’s Day menu is as follows: Baked Oysters Herb Aioli, sweet smoked BBQ sauce, arugula, parmesan and cheddar cheese Tuna Tartare with black truffle powder Chilled sauce Bearnaise, white truffle oil, black truffle powder Foie Gras Foie gras with mustard seeds and green onions in duck jus Pork Rib Eye Mushroom fricassee, spinach Florentine, rosemary jus lie Wagyu Beer and Lobster Potato bacon lyonnaise, arugula, sauce au poivre and bearnaise Chocolate Truffle Tasting Assortment of chocolate truffles Mother’s Day Mother's Day is a celebration honoring mothers and motherhood, maternal bonds, and the influence of mothers in society. It is celebrated on various days in many parts of the world, most commonly in March or May. There are no traditional Mother’s day menus, with different restaurants creating their own menus reflecting what they feel may suit their customers. An example of a Mother’s day menu is as follows: BREAKFAST AND BRUNCH MENU Scrambled Eggs With Smoked Wild Salmon Served with Bernaise sauce Potato Cheddar Pie in a Flaky Crust Served with sliced ham or bacon Garden Frittata Served with Oven Roasted Red Potatoes Fruit and Muffins Fresh Fruit Plate Blueberry Muffins or Raisin Walnut Scones

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LUNCH AND DINNER MENU Filet Steak A tender, prime Filet Mignon or all natural steak cooked to perfection Topped with Dungeness crab, fresh pencil asparagus and your own Hollandaise Sauce Served with Oven-Roasted Potatoes & Vegetables, Spinach and Mushroom Salad Baked Spring Chicken Served with Spinach and Linguine Grilled Glazed Salmon Served with Spinach and Mushroom Salad Pasta al Pesto With Italian Salad, Garlic Bread Dessert Strawberry Rhubarb Crisp or Kahlua Mousse

Father’s Day Father's Day is a celebration honouring fathers and celebrating fatherhood, paternal bonds, and the influence of fathers in society. Many countries celebrate it on the third Sunday of June, but it is also celebrated widely on other days. Like with Mother’s Day, there are no traditional Father’s day menus, with different restaurants creating their own menus reflecting what they feel may suit their customers. An example of a Father’s day menu is as follows: Breakfast and Brunch Menu Omelettes with toppings like Ham, Sausage Link, Andouille sausage, Mushrooms, Peppers, Scallions, Tomatoes, Bay Shrimp, smoked Salmon & Fresh Herbs, Cheddar, Feta or Swiss cheese , Hickory smoked bacon , Chicken, Cranberry, Feta, Spinach Sausage Fingerling Potatoes French Toast with Maple Syrup or Whipped butter Breakfast Bakeries including Danish, Croissant, Muffin and Fruit Strudels Sliced Breads, Butter and Jams, Nutella Antipasta and Salad Menu Domestic and international cheese and meat specialties accompanied with Crackers and assorted breads, European style butter Pickled and grilled vegetable and olives Sliced Fruits Mixed greens with Mesclum Mix and fresh toppings and selection of house dressings Chopped romaine hearts and baked croutons, pre-tossed with a Creamy Caesar dressing, Shaved Parmesan cheese, croutons, anchovies

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Seafood Dishes Smoked Salmon and Trout Bagels, Cream Cheese and Accompaniments Fresh poached Shrimp Cocktail Freshly Shucked Oysters on the half shell Cocktail sauce, fresh horseradish

Hot Dishes Father’s Day Egg Benedict Shaved Corned Beef on an English muffin Stone Ground Mustard - Sauce Hollandaise Bourbon BBQ Pork Roast, Brioche bun Blackened fish with tropical Salsa, Cilantro – Citrus Rice Chicken and roasted potato Garden Vegetable Medley

Carving Station Peppered Prime Rib of Beef with horseradish and au jus Buttermilk Mashed Potatoes

Dessert Dishes Crème brulée Flavoured Cheesecake bites Chocolate Dome Chocolaté Pot de crème Mini Bread Pudding, Guinness Sauce Anglaise Petit Fours White Cheddar Apple Pie Chocolate Fondue with Fresh Fruit, Cake, Marshmallow Kababs

Public Holidays & Festivals

Each ASEAN country has its own public holidays and festivals which may have specific meals associated with them. Following are a list of public holidays and festivals in different ASEAN countries. Brunei PUBLIC HOLIDAYS  New Year's Day / Chinese New Year  National Day  Maulud (Birth of the Prophet)  Anniversary of Royal Brunei Malay Regiment  Sultan's Birthday

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 Israk Mikraj (Ascension of the Prophet)  Start of Ramadan  Anniversary of the Revelation of the Quran  Hari Raya Aidilfitri (End of Ramadan)  Hari Raya Aidiladha (Feast of the Sacrifice)  Hijriah (Islamic New Year)  Christmas Day.

FESTIVALS  Ramadan  Islamic New Year  National Day  Chinese New Year  Birthday of the Prophet Mohammed  Royal Brunei Armed Forces Day  Made in Brunei Product Festival  His Majesty the Sultan’s Birthday  Ascension of the Prophet Mohammed  Borneo Ethnic Culture Festival  Revelation of the Koran  Teacher’s Day  Hari Raya  FOBISSEA Music Festival  Festival of Sacrifice  Christmas.

Cambodia PUBLIC HOLIDAYS  New Year's Day  Victory Day  Meak Bochea  International Woman's Day  Khmer New Year  Visaka Bochea  Labor Day  Royal Ploughing Ceremony

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 King Sihamoni's Birthday  International Children Day  Queen Mother's Birthday  Constitution Day  Pchum Ben Festival  King Father's Commemoration Day  Independence Day  Water Festival  Human Rights Day.

Laos PUBLIC HOLIDAYS  Pathet Lao Day  Army Day  International Women's Day  Day of the People's Party  Labor Day  Children's Day  Day of the Free Laos  Day of Liberation  Lao National Day.

LUNISOLAR PUBLIC HOLIDAYS  Lao Issara  Boun Khoun Khao  Kud Chin and Kud Viet  Boun Makha Bousa  Boun Khao Chi  Boun Pha Vet  Boun Pi Mai  Boun Bang Fai  Boun Visakha Bousa  Boun Khao Phansa  Haw Khao Padap Din  Boun Khao Salak  Boun Ork Phansa

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 Boun Song Hua  Boun That Louang.

FESTIVALS  Lao New Year (Boun Pi Mai)  Rocket Festival  Boun Khao Padabdin  Boat Races  Naga Fireballs  Tat Luang Festival  Handicraft Festival  Hmong New Year.

Indonesia PUBLIC HOLIDAYS  New Year's Day Tahun Baru Masehi  Birth of the Prophet - Maulid Nabi Muhammad  Chinese New Year - Tahun Baru Imlek  Day of Silence - Hari Raya Nyepi (Tahun Baru Saka)  Good Friday - Wafat Yesus Kristus (Jumat Agung)  Ascension Day - Kenaikan Yesus Kristus  Buddha's Birthday- Waisak  Ascension of the Prophet - Isra Mi'raj Nabi Muhammad  Independence Day Hari Proklamasi Kemerdekaan R.I.  Day after Ramadan - Idul Fitri (Lebaran Mudik)  Feast of the Sacrifice- Idul Adha (Lebaran Haji)  Islamic New Year - Baru Hijriyah  Christmas - Hari Natal.

FESTIVALS  Lombon Festival  Java Jazz Festival  Kasada Festival  Manado Beach Festival  Lembah Baliem Festival  Bali Arts Festival  Solo International Ethnic Music Festival  Krakatoa Festival,

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Malaysia NATIONAL PUBLIC HOLIDAYS  Chinese New Year  Labour Day  Wesak Day  Malaysia King's Birthday  Merdeka Day  Malaysia Day  Christmas Day  First day of Muharram  Birthday of Prophet Muhammad  Hari Raya Puasa  Hari Raya Qurban (1st day).

FESTIVALS There are many religious festivals including: Muslim festivals  Ramadan  Hari Raya Aidilfitri / Hari Raya Puasa / Hari Lebaran  Hari Raya Aidiladha / Hari Raya Haji / Haji Raya Korban  Maulidur Rasul / Maulid Nabi  Israk dan Mikraj  Nuzul Quran  Islamic New Year. Christian festivals  Christmas  Easter  New Year. Buddhist festivals  Wesak. Hindu festivals  Deepavali  Thaipusam  Puthandu Tamil New Year  Pongal  Navratri

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 Vinayagar Chathurthi  Onam. Buddhist Chinese festivals  Chinese New Year  Lantern festival  Qingming Festival  Duan Wu Dragon Boat Festival  Nine Emperor Gods Festival  Zhong Qiu Mooncake Festival  Ghost Festival  Dong Zhi  Vesak. Tribe Religion Festivals  Gawai  Kaamatan  Fiesta San Pedro  Kaul festival. Sikhs Festivals  Vaisakhi.

Myanmar PUBLIC HOLIDAYS  Independence Day  Union Day  Full Moon of Tabaung  Peasants Day  Armed Forces Day  Thingyan Festival  Burmese New Year  Labour Day  Full Moon of Kason  Martyrs' Day  Start of Buddhist Lent  End of Buddhist Lent  Start of Ramadhan  Full Moon of Tazaungmon

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 National Day  Christmas Day.

Phillipines PUBLIC HOLIDAYS  New Year's Day - Araw ng Bagong Taon  Maundy Thursday - Huwebes Santo  Good Friday - Biyernes Santo  Day of Valor- Araw ng Kagitingan  Labor Day - Araw ng mga Manggagawà  Independence Day - Araw ng Kalayaan  National Heroes' Day - Araw ng mga Bayani  Bonifacio Day - Kaarawan ni Bonifacio  Christmas Day - Araw ng Pasko. FESTIVALS  Ati-Atihan  Feast of Our Lady of Candles  Moriones Festival  Massa Kara  Feast of the Immaculate Conception.

Singapore PUBLIC HOLIDAYS  New Year’s Day  Chinese New Year  Easter  Labour Day  Vesak Day  Hari Raya Puasa  National Day  Hari Raya Haji  Deepavali  Christmas Day. FESTIVALS  Asia Fashion Exchange  Chinese New Year  Chingay Parade Singapore

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 Christmas in the Tropics  Deepavali  Dragon Boat Festival  Grand Prix Season Singapore  Hari Raya Aidilfitri  Hari Raya Haji  Hungry Ghost Festival  Mid-Autumn Festival  Mosaic Music Festival  National Day  Pongal  River Hongbao  Singapore Arts Festival  Singapore Food Festival  Singapore River Festival  Thaipusam  Vesak Day  ZoukOut.

Thailand PUBLIC HOLIDAYS  New Year's Day - Wan Khuen Pi Mai  Magha Puja - Wan Makha Bucha  Chakri Memorial Day - Wan Chakkri  Songkran Festival - Wan Songkran  Coronation Day - Wan Chattra Mongkhon  Royal Ploughing Ceremony and Farmer's Day - Wan Phuetcha Mongkhon  Vesak Wan - Wisakha Bucha  Asalha Puja - Wan Asanha Bucha  Beginning of Vassa - Wan Khao Phansa  HM the Queen's Birthday - Wan Chaloem Phra Chonmaphansa Somdet Phra Nang Chao Phra Boromma Rachini Nat  Chulalongkorn Day - Wan Piya Maharat  HM the King's Birthday - Wan Chaloem Phra Chonmaphansa Phra Bat Somdet Phra Chao Yu Hua  Constitution Day - Wan Rattha Thammanun

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 New Year's Eve - Wan Sin Pi  Eid ul-Fitr  Eid al-Adha. FESTIVALS  Chinese New Year  Songkran  Rocket festival  Phuket’s Vegetarian Festival  Loi Kratong.

Vietnam PUBLIC HOLIDAYS  Tet Duong Lich  Vietnamese New Year – Tet Nguyen Dan  Gio to Hung Vuong Day  Ngay thong nhat  Ngay Quoc te Lao dong  Quoc khanh. FESTIVALS  Wrestling Festival in Lieu Doi, Nam Ha  Festival of Eel-Catching in Pot in Ving Lac district, Vinh Phu province  Festival of Dong Da hill, Hanoi  Festival in Trieu Khuc village, Hanoi  Lim Festival, Ha Bac  Festival of Spring on Ba Den mountain  Festival of Huong Pagoda, Ha Tay  Festival of Hung Temple  Giong Festival, Hanoi  Festival of Queen Su in Chau Doc  Water Festival in Nha Trang  Festival of Nghinh Ong in Tien Giang - Ben Tre  Festival at Lang Ong, Ho Chi Minh City  Buffalo fighting festival, Do Son, Hai Phong  Festival of Keo Pagoda, Thai Binh  Festival of Dong Quan in Chan Tien Pagoda, Hanoi.

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2.2 Create meals to meet customers’ satisfaction

Introduction

Deliver what you promise. The food you prepare and serve for customers with specific dietary or cultural needs must be suitable if it is going to meet their expectations. Ensure that you are able to fulfil any obligations to provide special ingredients or specifically prepared meals.

Key factors towards customer satisfaction

Key factors include:  Quality suitable ingredients  Consistency of product  Efficient service  Cleanliness  Cost  Consultation  Feed back  Value for money  Nutritional status  Appetite

Creating a balanced menu

When determining the actual content of the menu, in terms of courses to be offered and in terms of dishes within each section, there is a need for ‘balance’. Balance means many things. Balance can mean different things to different people, and different people place the emphasis on different aspects of the menu, dishes and related areas. It can embrace: Balance in terms of prices Offering something along a variety of price points so that all pockets are catered for. Bear in mind however that some venues deliberately set high prices in order to give the impression of prestige, or price out those who they may consider unworthy of, or unfit to, dine in their establishment. Balance in terms of ingredients Offering something that suits everyone. Where the premises is not a restaurant specialising in a certain food item (beef, seafood, vegetarian, etc), then there is a need to make sure that we provide for those who want steak, fish, chicken, pasta, etc.

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Balance in terms of cooking styles Ensuring that not all dishes are deep fried, or grilled, but offer a selection of cooking methods to cater for personal preferences including roasts and wet dishes. Balance in terms of complexity and simplicity It is great to offer menu items with complex sauces but it is also important to offer a range of items that are beautiful in appearance and tasteful to the palate by virtue of their simplicity. Balance in terms of traditional dishes and new experiences Many premises will seek to provide a selection of dishes that can be seen as time-honoured along with a choice of new dishes perhaps featuring novel ingredients and fresh cooking or presentation approaches. This is especially the case where a chef has a ‘signature dish’ that people travel long distances to experience. Balance in terms of taste Presenting a variety of taste sensations that enables those seeking a spicy dish, a creamy dish, or a sour dish to be accommodated. When designing menus and specific meals within these menus ensuring they satisfy customers is a key requirement. 2.3 Create meals within a budget

Introduction

It is no point creating menus and meals within these menus if it leads to a loss for the establishment. Each and every food establishment expects to receive some level of profit for meals in which they create. Efficient cost control involves an overall awareness of the cost of ingredients, staff and other overheads. As each establishment has different costing requirements, it is not feasible to suggest that any one costing system is preferable.

Key menu cost components

Each establishment does, however, take the following expenses into consideration:  Cost of ingredients  Labour cost  Overheads. If cooks are going to progress up the leadership ladder of the kitchen they are going to have to become involved in the business side of the profession. What do ingredients cost and what can I do with leftover parts to increase the profit margin?

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Student Activity

Write a descriptive menu for 2 dishes:  Break each dish into their elements  And cost each of the elements and arrive at a total food cost for the dish. Example Chicken Caesar Salad: Grilled chicken, cos lettuce, prosciutto, poached egg, parmesan, croutons, anchovies & house made dressing.

 Chicken breast: ½ breast per salad  Lettuce: ¼ of a lettuce  Prosciutto: 30 gm  Poached egg: 1 egg  Croutons (8)  Caesar Dressing: 60g. The dish is divided into its elements. These can now be costed and a price is arrived at:

 What does it cost to produce this dish?  How much is charged will depend on management and its pricing policy. If a cook decided to use a whole chicken breast in a serve then the profit margin will be greatly affected.

Cost of ingredients

This includes the cost of all ingredients used in the preparation and service of each dish. When costing an individual dish, it is important that every ingredient is taken into consideration, including ingredients used in smaller amounts such as salt and pepper. It should be kept in mind that these costs are variable for a number of reasons, such as seasonal and/or limited availability.

Labour costs

Labour costs fall into two categories: direct and indirect labour costs:  Direct labour costs include all staff who have specifically prepared or served the food to the diners, i.e. chefs, waiting staff  Indirect labour costs include all staff whose role supports overall operations. These can include cleaners, sales departments, management and administration. A commercial catering facility will normally incur both direct and indirect labour costs. Labour costs are considered fixed as hourly rates which are pre-established and directly offset against revenue.

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Overheads

Overheads include all expenses incurred in operating a business. This includes all utilities such as power, water and gas. It also includes payable tax, rates, cleaning, maintenance, insurance, leasing and rental costs. In a hospitality establishment, this excludes the cost of ingredients and the labour component, which are costed separately.

Considering cost and variety

All dishes should be costed to ensure they return the required margin of profit, and standard recipes used to guarantee consistency of this return. In some instances, establishments may make a conscious decision to offer a dish at reduced profit margin in order to maintain continuity, cater for guest expectations, meet competition or create a unique selling point (that is, an aspect of their business that no other venue has). This can only be done in an on-going way when other dishes (or other revenue streams – drinks, accommodation, and gaming) are able to return a higher profit margin to compensate.

Determining pricing of meals

There is no doubt that, given all the dining alternatives available to people, there is a price point above which many people will not go when eating out. There is less elasticity in this price for lunch meals. That is, there is less room to move in terms of setting prices at lunch time. People traditionally have cheaper alternatives at lunch time, and there are more places open and a greater range of alternatives. This means that management must actively monitor things such as ‘average selling price per cover’, and the prices being charged by their immediate competition in order to determine what a viable selling price is being charged. It is a commonly held theory when pricing meals, that food cost should equal 30% – 33% of the selling price.

Cost control

The overall objective of any commercial establishment should be to make money which is established by using the following formula:  Sales - cost of ingredients = gross profit  Sales - all costs (wages, cost of ingredients, overheads) = net profit. Example: XYZ establishment has taken $10,000.00 for one week’s trading, its cost of ingredients was $3,500.00 and overall expenses were $8,500.00.**

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If the above formula was applied to this restaurant, it would look something like this:  $10,000.00 (sales) - $3,500.00 (cost of ingredients) = $6,500.00 (gross profit)  $10,000.00 (sales) - $8,500.00 (overall expenses) = $1,500.00 (net profit). When expressed as a percentage, it would look like this:  100% (sales) - 35% (cost of ingredients) = 65% (gross profit)  100% (sales) - 85% (overall expenses) = 15% (net profit).

Food cost factors

Food cost factor is the cost of the food ingredients compared to the selling price of the menu item. It does not include the cost of wages for the making of the menu items. The issue with buying food for a menu is that it usually has a limited shelf life. Coupled with the fact that it can also be expensive, this places significant emphasis on the purchaser to make sure he/she orders exactly what is needed, as well as scheduling where and when it is required. Factors which will affect purchasing include:  Regular menu changes  Slow moving dishes  Diner’s fluctuating choices; how many customers will come to the establishment today?  Staff not adhering to standard recipes  Food wastage and theft.

Standard recipes

A standard recipe is a precise record of ingredients, method, serving instructions and cost of any food item on a menu. A standard recipe needs to include:  Summary of ingredients  Required quantities or each item  Specific preparation guidelines  Garnish and service details  Portion sizes  Accurate costs  % wastage  Date.

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Why do we use them?  Standardise production of recipes -regardless of who makes them  Consistent quality – always taste the same  Consistent presentation – always look the same  Consistent portion size - always the same quantity  Easy to calculate cost of dish – and re-establish cost of dish  Customer satisfaction.

To calculate cost of purchase amount: FORMULA: Cost per Unit ÷ Unit x Purchase Amount = Cost of purchase amount EXAMPLE: Apples $2.99 ÷ 1000 g x 255 g = $0.76 Balsamic Vinegar $2.38 ÷ 375 ml x 125 ml = $0.79 Basil $2.00 ÷ 1 each x .5 = $1.00 Student Activity

Using the form on the following pages students are to price the given recipes in local currencies and then apply those costs to the standard recipe sheets and determine how much each recipes costs to produce.

Portion control

Portion control is to control the quantity of food served to each customer. Purpose of portion control  To know how much food to order  To know what yield is obtained from each food item  Helps to calculate the cost of each dish on a menu therefore its selling price  To ensure each customer receives a meal that is uniform in quantity and standard. Portion sizes can be determined by:  Number of courses to be served  Size and design of crockery  Type of customer  Menu pricing structure. Portion sizes can be controlled by:  Buying food of specific portion size  Training staff on how to control portions and why it is important

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 Using appropriate utensils, equipment and measures to serve food  Supervising staff during service.

Portion sizes

Portion size is determined by the head chef in consultation with management. Meat, Fish and Poultry  150 g in pastry or similar  180 g pure meat i.e. Fillet steak  200 g Sirloin, Rump  250 - 300 g T-Bone, Whole Trout, Flounder. Vegetables 2 x 50 g each; Example: Broccoli & Carrot (used to be meat, 2 vegetables plus a farinaceous item) Farinaceous (potato, pasta, rice, etc) 100 g for a main meal, 30 – 75 g for an entrée (Today menus give a vegetable or farinaceous of between 50 - 100 g each) Shellfish 60 - 90 g per entree portion depending on how rich the overall dish is and what else is served with it. Soup 200 - 250 ml per entree portion Sauce 20 - 50 ml per portion depends on the richness of the sauce. Cakes 20 cm 8 or 10 portions 25 cm 12 portions 30 cm 16 portions (All of the above depend on the thickness and richness of the cake) To obtain good portion control the chef/cook needs to know the yields for various raw and processed products they work with, therefore it is important to make a habit of regularly counting, measuring and weighing food products in the Kitchen when working with them.

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2.4 Organise requirements/preferences

Introduction

Depending on the type of function or event that is being held, there may be a number of other requirements, besides the meals themselves that need to be arranged. Naturally each event of function will be different and depending on whether the event is held indoors, outdoors or at an external location, the level and complexity of requirements of preferences will differ. This section will explore some common requirements and preferences that need to be considered and arranged by a hospitality provider.

Types of requirements / preferences

Some common requirements and preferences may include, but not limited to:  Function rooms – these may be varied but can include small rooms through to large exhibition and banqueting halls  Outdoor and off site catering – this will be discussed in more detail in this section  Marquee hire – important when holding events outside  Transportation – to move infrastructure, food and beverage or customers themselves  Decorations – basic items such as candles and flowers through to elaborate themes  Specialist staff as required depending on the nature of the function – including translators, Technical IT and lighting experts, security  Bands and entertainers – these are quite common at events such as weddings and parties  Accommodation  Special requests – these could be endless to suit the needs of each function.

Outdoor and off site catering

Many events are held outdoors as they provide a unique experience which takes advantage of natural beauty and creates a special ambiance which cannot be found indoors. Given that events can be conducted in any location, there are infrastructure needs that need to be considered, especially events that are conducted in remote, new or outdoor locations. When events are conducted in established hotels infrastructure to support events is already in place, so these do not need a great deal of consideration, planning or organising. Infrastructure requirements can be expected to vary widely between venues/sites and depending on the size, scope and nature of the event. Whilst they seem to be less exciting aspects of an event to organise, they are absolutely essential parts of an event.

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Outdoor event considerations There are some initial questions that you can consider that may help with the planning of outdoor events and the infrastructure required. These questions include:  Will you be serving food, beverage or alcohol at your event?  Will you need infrastructure including tables, chairs, stage, grounds keeping, toilets etc  Will you need a tent, sheltered or enclosed space?  Will you need to utilize a sound system? Will you need production services to support your event including LCD screens, microphones, speakers, amplifiers etc  Will you sell merchandise at the event?  Is the event open to the public? Will children be present without their parents?  Will you need security?  Will you require transportation, traffic and parking support?  Will you be showing a film or having entertainment?  Will you be selling tickets for your event?  Do you have a backup plan for inclement weather?  Will a permit or special license be required  Will there be local council restrictions that apply in relation to what can be sold or supplied, food standards, hours of operation etc?

Types of infrastructure requirements

Whilst there are endless types of infrastructure requirements, some common ones include: Power and water supply Most events need some power or water supply. This is used for:  Lighting  Emergency Lighting  Toilets  Cooking and cleaning  Equipment.

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Food and beverage equipment There is no doubt that with many outdoor events the provision of food and beverage is a necessity. With the provision of food and beverage comes the need for equipment including:  Cooking equipment – ovens, stoves, microwaves, shelving, washing stations, preparation and service tables to name but a few  Beverage equipment – fridges, freezers (also used for food), blenders, ice machines, beer kegs and mechanisms to name a few. Tables, chairs and related items If food and beverage is to be served, there will no doubt be the need for tables, chairs, crockery, cutlery, glassware, candles, service stations and service equipment. Environmental control It is important that the holding of an event does not cause damage to the environment or become a disturbance to local residents. Therefore measures must be put in place when managing: This includes:  Air conditioning  Sound  Lighting  Privacy  Fencing and security  Screening from public gaze/access. Toilets Toilet facilities are an essential part of every event. Care must be given to the set up, management and removal of facilities and human waste. Emergency services As part of a contingency program, adequate thought must be given to the use of emergency services. These services can include:  Fire  Medical  Police  First Aid kits. Car and coach parking It is unlikely that guests will arrive to an event on foot, therefore consideration must be paid to access to parking of vehicles. Thought must also be given to the integration with other transport options, including public transport systems.

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Disabled access Special thought must be given to access to various event locations for disabled patrons. This might include the need for dedicated parking areas, ramps or designated seating areas. Signage Signage is an essential part of an event which not only identifies an event and the key attraction locations, but also provides vital information in relation to toilets, medical facilities, exits, policies and procedures and event information. Signage and other arrangements must also consider the needs of people who may have language difficulties or barriers. Waste management At every event some element of waste will build up. It is important that plans are put into place for the storage and removal of waste from a venue location. It is important to have cleaning services, grounds keeping functions, waste bins and recycling containers. Animals and insects Whether it be spiders, flies, mosquitos, baboons or other animals and insects it is wise to prepare for them. It may be a case of supplying repellent, citronella candles through to spraying or having fly covers for food. Weather considerations If an event is to be held outdoors, considerations and contingencies must be made in the event of rain, extreme sunshine, heat or inclement weather. This could be the need for:  Tents  Marquees / pavilions  Side screens  Indoor venue as an alternative  Rain equipment or clothing – in the event of gold events where the whole location cannot be covered  Air-conditioners – in the event of hot weather  Portable heaters – in the event of cold weather  Sunscreen  Additional water.

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Entertainment infrastructure In many outdoor events and festivals some form of entertainment may be arranged ranging from a speaker to make announcements through to elaborate rock concert settings. This equipment is often sourced by specialist providers or by companies who conduct the complete set up and breakdown. Equipment can include:  Staging  Lighting  Fireworks  Speakers  Flood lights  Electrical wiring and provision  Back stage areas and portable rooms  Seating for the audience.

Use of external providers

Some functions or events may require you to use the services of third party, external businesses to source items and services needed to ensure the successful running of a function. These external suppliers can vary enormously depending on the type and scale of the function and may include:  Florists  Photographers  Party Hire companies – for trestles, extra crockery, cutlery, glassware, chair covers, seating, decorations  Entertainers – bands, disc jockeys, solo performers etc  Suppliers of rental technical equipment for audio and visual needs  Printers – for personalised stationary, menus, signage and decoration needs  Security agencies – for extra security staff  Employment agencies – for additional waiting, bar, service and cooking staff  Business support services – such as interpreters, translators, secretarial support  Transportation – including chauffers, limousines, private cars or buses for tours  Clowns and animals.

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2.5 Identify resources required for meals

Introduction

There are a number of resources that need to be considered and arranged when preparing meals for different markets. This section will explore some of the resources, that have not been mentioned in this manual to date.

Kitchen equipment

Equipment available in the kitchen Some dishes can’t be produced unless the right equipment is available, and very few kitchens are able to contain all items of cooking equipment. You will have a range of equipment available to carry out your work in the commercial kitchen. The correct selection of what you use can affect the outcomes of the food you are producing in terms of timeliness and resulting quality. For example a cook's knife kit includes knives that are specifically designed and most effective in preparing delicate garnishes, filleting fish, boning meat or slicing baked goods such as bread. Choosing the correct knife with allow you to do the job best. Selecting a drum sieve to pass a chicken mousse is more effective than using a conical sieve because of its large fat surface area whereas the conical sieve is better for straining stocks and other liquids. A fish kettle is the ideal shape for poaching a whole large fish for a buffet presentation; the fish is less likely to be damaged. Small equipment Some of the small equipment that you will need to use every day includes:  Knives  Spoons, whisks, graters, spatulas etc  Chopping boards  Pans and Pots. Remember chopping boards and knives can be a major source of cross contamination when preparing a variety of foods. Large Equipment Large equipment that you will be using every day in the commercial kitchen includes:  Stoves and ovens: . These may be electric, gas or induction  Grills: . Salamander . Flat gill . Char gill

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 Deep-fryers  Refrigeration: . Cool-rooms . Freezers. Specialist Equipment Cooks are usually able to prepare most dishes with the basic requirements listed above and many are creative in adapting common equipment to produce inspired and artistic dishes. However, when you are preparing food for a specific diet the equipment you require may also need to be specialised. Some examples of the tools or equipment that you may find helpful or even necessary for food preparation include:

Food Equipment

 Rice cooker Sushi  Sushi mat

Crepes  Crepe pan

Dried fruits and  Dehydrator vegetables

Waffles  Waffle pan

Chocolate  Chocolate tempering machine confectionary

Mashed root  Potato Ricer vegetables

Baked apples  Apple corer

 Pastry cutters Pastries  Pastry moulds

Crème brulee  Blow torch

There are all sorts of specialised food preparation equipment such as electrical potato peelers, sausage machines, sous vide machines, smokers and pasta extruders however these can be expensive. Regular use would be needed to warrant the expense.

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Specialist equipment that is often seen in commercial kitchens includes:  Steamers: . There are many varieties from simple bamboo steamers which are placed on top of a pot of boiling water to pressure and atmospheric versions  Wok burners.

Staffing

Staff skills There are doubtless many dishes that require a certain level of experience and expertise. Not everyone can cook everything and the industry is currently experiencing a shortage of trained and experienced chefs. Staff numbers More kitchen staff will generally mean more alternatives can be offered. Where there are very few staff this means that generic cooking styles must be used and there is less scope for the more complex dishes Many dishes in such a kitchen will be prepared in advanced rather than being ‘cooked to order’ so as to speed up service.

Selecting suitable suppliers

When selecting suitable suppliers you must take into account the suppliers ability to supply you with the product you need. When choosing a supplier you need to consider the following factors:  The product range  The availability of products  Delivery requirements  Cost  Trading terms. Suppliers can be small or large, wholesaler, retailers or growers. The purchasing process requires sound knowledge of products and possible alternatives, as well as seasonal availability and current prices. The purchasing, receiving and storage of commodities for an establishment may be the responsibility of the chef and kitchen staff or, if the business is large, the purchasing manager.

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Product range To meet the needs of customers with specific diets you may need to choose suppliers that have a more extensive range of products than is commonly available or alternatively you may purchase specific ingredients from individual specialist suppliers. In general hospitality suppliers fall into the following groups:  Meat: . Including small-goods and offal . May include game although this is often a specialist supplier  Poultry  Seafood: . Fish . Shellfish  Fresh Fruit and Vegetables  Dairy  Bakery  Dry goods. Dry Goods Suppliers Many of the specific ingredients required for customers with dietary needs are only available from specialist suppliers. When you are looking for suppliers it is helpful to consider a range of options including:  Internet search  Checking the phone book  Networking with colleagues from other businesses  Attending trade shows  Reading industry journals. Availability You need to consider the availability of the food commodities you need to purchase. With global markets for food, most products can be purchased all year round however buying fresh local seasonal products can be more efficient and effective for the requirements of your business. The premium prices you need to pay for imported products particularly fresh fruit and vegetables can be prohibitive. Whatever products you decide to purchase it is vital that you choose suppliers who can consistently deliver the products you need. Local Supply Fresh local seasonal products can be cost effective as you are purchasing foods which are available in abundance and when they are at their best. Transportation costs are minimal and you may be able to purchase directly from the grower/producer cutting out the additional cost of the distributer. This often means the foods are at their optimum freshness and quality. Buying from local suppliers can also be easier due to direct contact.

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Regional Supply Purchasing foods that are available in the region will also be cost effective. Transportation times are minimal, delivery can be more regular and the products will be those that are produced for the market. International Supply You may need to purchase specialist products from international suppliers. This will require more planning from you to allow for the added transportation time. Be aware that when using imported products this may affect the:  Cost  Shelf life  Quality. Cost The most cost effective ingredients will be those that you prepare from scratch, however this requires:  Purchasing process suitable for perishable products: . Perishables need to be ordered more often . Immediate storage on delivery is required for perishables  Adequate food preparation skills  Sufficient storage for perishable goods. Buying foods in bulk is usually more cost effective however you may only require small quantities of ingredients for the customers with specific dietary needs. Keeping too much stock on hand can result in stock loss so careful consideration will need to be applied to how much specialist stock is ordered and stored.

Trading Terms

The purchase supply terms will affect you choice of supplier. Having a good relationship with your suppliers is beneficial as your suppliers can assist you with:  Sourcing ingredients  Ingredient quality factors. The logistical factors of supplying goods are also important considerations for selecting a supplier. Factors such as:  Billing periods  Payment conditions  Delivery capacity.

Element 2: Create meals for specific markets

Delivery Requirements You will need to consider the delivery requirements of the food commodities that are purchased. Handling and storage of food commodities differs but can be divided into 3 categories:  Dry Goods  Refrigerated goods  Frozen Goods. Refrigerated and frozen goods need to be received and stored promptly to maintain safe food temperatures. The suppliers you choose must be able to deliver at times that suit your business so that a correctly trained person is available to handle deliveries.

Conclusion

As can be seen in this manual, there are many considerations when designing meals to meet specific market requirements. That said, by constantly keeping abreast of customer needs and expectations, it helps ensure the menus and meals provided help increase customer satisfaction.

Element 2: Create meals for specific markets

2.1 To fulfil the requirements of this Work Project you are asked to create a single menu that tailors to the needs of three target markets of your choice.

2.2. To fulfil the requirements of this Work Project you are asked to identify:  Key factors towards customer satisfaction and  Methods you can use to identify and measure customer satisfaction.

2.3. To fulfil the requirements of this Work Project you are asked to cost the menu items for the menu identified in Work Project 2.1.

2.4. To fulfil the requirements of this Work Project you are asked to research and identify considerations if holding an outdoor event.

2.5 To fulfil the requirements of this Work Project you are asked to research and identify the resources you would need to implement the menu identified in Work Project 2.1.

Element 2: Create meals for specific markets

Summary

Create meals for specific markets

Create meals to meet market needs  Elements of a meal  Considerations when planning meals  Menu styles  Need for culinary and nutritional balance  Including food from major food groups  Methods of cookery  Selecting appropriate ingredients  Cuisines  Cuisine in different countries  Religion  Vegetarian  Preparing food to cater to food allergies  Food production  Presentation styles  Catering to special days  Public Holidays & Festivals. Create meals to meet customers’ satisfaction  Key factors towards customer satisfaction  Creating a balanced menu. Create meals within a budget  Key menu cost components  Cost of ingredients  Labour costs  Overheads  Considering cost and variety  Determining pricing of meals  Cost control  Food cost factors  Standard recipes  Portion control  Portion sizes. Organise requirements/preferences  Types of requirements / preferences  Outdoor and off site catering  Types of infrastructure requirements  Use of external providers.

Element 2: Create meals for specific markets

Identify resources required for meals  Kitchen equipment  Staffing  Selecting suitable suppliers.

Element 2: Create meals for specific markets

Presentation of written work

1. Introduction

It is important for students to present carefully prepared written work. Written presentation in industry must be professional in appearance and accurate in content. If students develop good writing skills whilst studying, they are able to easily transfer those skills to the workplace. 2. Style

Students should write in a style that is simple and concise. Short sentences and paragraphs are easier to read and understand. It helps to write a plan and at least one draft of the written work so that the final product will be well organized. The points presented will then follow a logical sequence and be relevant. Students should frequently refer to the question asked, to keep ‘on track’. Teachers recognize and are critical of work that does not answer the question, or is ‘padded’ with irrelevant material. In summary, remember to:  Plan ahead  Be clear and concise  Answer the question  Proofread the final draft. 3. Presenting Written Work

Types of written work Students may be asked to write:  Short and long reports  Essays  Records of interviews  Questionnaires  Business letters  Resumes.

Format All written work should be presented on A4 paper, single-sided with a left-hand margin. If work is word-processed, one-and-a-half or double spacing should be used. Handwritten work must be legible and should also be well spaced to allow for ease of reading. New paragraphs should not be indented but should be separated by a space. Pages must be numbered. If headings are also to be numbered, students should use a logical and sequential system of numbering.

Presentation of written work

Cover Sheet All written work should be submitted with a cover sheet stapled to the front that contains:  The student’s name and student number  The name of the class/unit  The due date of the work  The title of the work  The teacher’s name  A signed declaration that the work does not involve plagiarism.

Keeping a Copy Students must keep a copy of the written work in case it is lost. This rarely happens but it can be disastrous if a copy has not been kept.

Inclusive language This means language that includes every section of the population. For instance, if a student were to write ‘A nurse is responsible for the patients in her care at all times’ it would be implying that all nurses are female and would be excluding male nurses. Examples of appropriate language are shown on the right:

Mankind Humankind

Barman/maid Bar attendant

Host/hostess Host

Waiter/waitress Waiter or waiting staff