Preparing and Cooking Farinaceous and Egg Dishes

1 Prepare and cook rice

• Types of rice: Long grain, short, risotto, brown
• Rice dishes: egg fried rice, risotto, pilaff or pilau, paella, kedgeree, stir fry, dolmades, rice pudding
• Quality points in ingredients: meat, appearance, colour, aroma or smell, texture, vegetables smell, fresh-looking colour, free from soil, free from insect damage, free from blemishes, free from freezer burn where frozen, frozen fish, hard with no signs of thawing, packaged correctly with no signs of damage, no signs of freezer burn, fresh fish, clear bright eyes which are not sunken, bright red gills, scales intact, skin is moist and slightly slippery, skin is shiny with bright natural colouring, stiff tail, firm flesh, fish has sea fresh smell,, appearance, aroma, fat free, undamaged packaging
• Tools and equipment:  pans e.g., sauce, paella, braising), strainer, steamer
• Techniques:
• ~pick,
• ~wash, soak,
• ~sweat,
• ~coat,
• ~addition of correct amount of liquid e.g., water, stock, wine, cream,
• ~addition of flavouring e.g., herbs, seasoning, spices
• Cooking methods: boil, steam, braise, stew, fry, microwave  
• Qualities: colour, texture, appearance, aroma, taste, consistency, quantity
• Holding temperature: hot above 63ᵒC, cold below 5ᵒC
• Storage: temperatures, storing in shallow airtight containers, date labelling

2 Prepare and cook pasta

• Types of pasta: fresh pasta, dried pasta, stuffed
• Pasta dishes: lasagne, spaghetti Bolognese, spinach and ricotta cannelloni
• Quality points in ingredients: meat, appearance, colour, aroma or smell, texture, vegetables smell, fresh-looking colour, free from soil, free from insect damage, free from blemishes, free from freezer burn where frozen, frozen fish, hard with no signs of thawing, packaged correctly with no signs of damage, no signs of freezer burn, fresh fish, clear bright eyes which are not sunken, bright red gills, scales intact, skin is moist and slightly slippery, skin is shiny with bright natural colouring, stiff tail, firm flesh, fish has sea fresh smell, appearance, aroma, fat free, undamaged packaging
• Tools and equipment:  rolling pin, pasta rolling machine, cutters, knives, strainers, pans, spoons, graters, stove, grill, oven
• Techniques:
• ~mixing,
• ~rolling,
• ~cutting,
• ~stuffing e.g. vegetables, meats, fish, shellfish, dairy, nuts
• ~drying,
• ~combining ingredients,
• ~straining
• Cooking methods: refreshing, chilling, boiling, baking, gratinating, holding
• Dish Qualities: colour, texture, appearance, aroma, taste, consistency, quantity
• Holding temperature: hot above 63ᵒC, cold below 5ᵒC
• Storage: temperatures, storing in shallow airtight containers, date labelling

3 Prepare and cook noodles

• Noodle dishes: chow mein, pad thai, chicken pho, ramen
• Noodle dish ingredients: meat, fish, shellfish, vegetables, nuts, herbs, spices, liquid e.g. stock, water, wine
• Quality points in ingredients: meat, appearance, colour, aroma or smell, texture, vegetables smell, fresh-looking colour, free from soil, free from insect damage, free from blemishes, free from freezer burn where frozen, frozen fish, hard with no signs of thawing, packaged correctly with no signs of damage, no signs of freezer burn, fresh fish, clear bright eyes which are not sunken, bright red gills, scales intact, skin is moist and slightly slippery, skin is shiny with bright natural colouring, stiff tail, firm flesh, fish has sea fresh smell, appearance, aroma, fat free, undamaged packaging
• Tools and equipment:  oven, grill, knives, spoons, ladles, peelers, kitchen scissors, hand graters, slicers, chopping boards, colanders, electric food mixer, liquidiser, blender, food processor
• Techniques: weighing and measuring, peeling, chopping, dicing, simmering, boiling, ‘make roux’, passing, straining, blending, skimming, whisking, adding cream, adding thickening agents, pureeing, reducing
• Cooking methods: sweating, mixing, simmering, skimming, temperature control, straining
• Dish qualities: colour, texture, appearance, aroma, taste, consistency, quantity
• Holding temperature: hot above 63ᵒC, cold below 5ᵒC
• Storage: temperatures, storing in shallow airtight containers, date labelling

4 Prepare and cook grains

• Types of grain: corn or maize, corn meal, wheat, semolina, couscous, buckwheat, cracked wheat, bulgur, oats, millet, rye, quinoa
• Grain dishes: polenta, gnocchi, blini, tortilla, tabbouleh
• Quality points in ingredients: colour, texture, appearance, aroma, taste, consistency, quantity
• Tools and equipment:  knives, spoons, ladles, peelers, kitchen scissors, hand graters, slicers, chopping boards, colanders, electric food mixer, liquidiser, blender, food processor
• Techniques: weighing and measuring, mixing, soaking, combining ingredients
• Cooking methods: boiling, baking, fry, grill
• Dish Qualities: colour, texture, appearance, aroma, taste, consistency, quantity
• Holding temperature: hot above 63ᵒC, cold below 5ᵒC
• Storage: temperatures, storing in shallow airtight containers, date labelling

5 Prepare and cook eggs

• Types of egg: hen, quail, other, free range, barn yard, battery
• Egg dishes: scrambled, boiled, poached, fried, omelette, scotch eggs
• Egg dish ingredients: meat, fish, vegetables, cheese, herbs, butter, milk
• Quality points in ingredients: colour, texture, appearance, aroma, taste, consistency, quantity
• Tools and equipment:  knives, spoons, ladles, peelers, kitchen scissors, hand graters, slicers, chopping boards, colanders, electric food mixer, liquidiser, blender, food processor
• Techniques: weighing and measuring, peeling, chopping, dicing, simmering, boiling, ‘make roux’, passing, straining, blending, skimming, whisking, adding cream, adding thickening agents, pureeing, reducing
• Cooking methods: sweating, mixing, simmering, skimming, temperature control, straining.
• Dish Qualities: colour, texture, appearance, aroma, taste, consistency, quantity
• Holding temperature: hot above 63ᵒC, cold below 5ᵒC
• Storage: temperatures, storing in shallow airtight containers, date labelling

6 Plate, present and garnish farinaceous and egg dishes

• Plating: size, colour, shapes, style, portion size, balance, placement, precision
• Presentation: style, flair, modern, traditional, experimental
• Garnish: herbs and leaves, edible flowers, fruits and vegetables, purees, sauces and syrups

7 Work as an effective member of the team

• Communication:
• ~spoken e.g., tone of voice, terminology
• ~written e.g., documents, forms, reports, presentations
• ~body language e.g., posture
• Situations: formal, informal, queries or requests, complaints
• Codes of conduct: workplace policies, rules and procedures
• Reporting: supervisor, line manager, challenges, issues, queries

8 Follow health and safety procedures

• Common workplace hazards: slips, trips, falls, breakages, hot surfaces, chemicals
• Health and safety procedures: following fire regulations, fire drills, evacuation, manual handling, safe use of chemicals, report accidents, first aid
• Workplace emergencies: accidents, fire, breaches of security, illness
• Emergency procedures: raising alarm, calling emergency services, firefighting equipment, evacuation procedures
• Security procedures: control of keys, electronic systems, surveillance, control of entrances and exits, staff and visitor identity badge, reporting of suspicious persons and packages to line manager

9 Follow hygiene procedures

• Personal hygiene:
• ~clean clothing, footwear and headgear
• ~hair neat and tidy
• ~wear a head covering e.g., hairnet, hat
• ~washing hands
• ~no jewellery
• ~cover cuts and grazes
• ~report illness and infections to the proper person
• Cleanliness of work areas: clean cloths for wiping and cleaning between tasks, equipment used for preparing, displaying and serving food are clean and in good condition, waste disposed of promptly, hygienically and appropriately, use of correct cleaning chemicals
• Handling and storing food:
• ~covering food, separation of raw and cooked food, contact surfaces and equipment
• ~storage temperatures e.g., fridge, freezer
• ~food labelling and dates
• ~food temperatures e.g., cooking, serving re-heating
• ~cleaning and washing-up procedures
• ~handling of food waste