Beruflich Dokumente
Kultur Dokumente
Certificate of Competencies:
Objectives:
Unit of Competency:
Procedure:
1. Whip egg at pulse grind for 3 seconds.
2. Add salt, sugar and vinegar then pulse grind for 3 seconds.
3. Add corn oil teaspoon by teaspoon at pulse grind setting.
2. Chocolate Mousse
Ingredients:
3 tbsp. unflavored gelatin 1 tsp. vanilla
3 pcs egg yolk cups butter
cups evaporated milk cups water
cups sugar 3 pcs egg whites
200 gram chocolate bar (cut into pieces) 2 tbsp. sugar
cups all-purpose cream
Procedure:
Dissolve gelatin in water in a saucepan. Combine chocolate bar,
evaporated milk, egg yolk, sugar and dissolve gelatin. Cook on top of low
flame until thick. Combine thoroughly until mixture coats the back of the
spoon. Let cool. Beat egg white until stiff add sugar and fold into truffle
mixture. Pour truffle on top of cooled cake. Refrigerate until set. Unmold
and garnish with chocolate curls and powdered sugar.
Procedure:
Combine all ingredients. Mix well. Chill until ready to serve.
4. Clubhouse Sandwich
Ingredients:
Loaf bread Sliced Pickles
Egg scramble (fried) Mayonnaise
Chicken strips-cooked Condensed Milk
Lettuce or Cabbage or Chinese Pechay Ham or Bacon (Optional)
Toothpick
Procedure:
Make a three layered sandwich.
1. Do not handle foods and ingredients when hands are cut or infected.
2. Do not work around products or ingredients when ill.
3. Do not sneeze or cough on products or any ingredients and equipment.
4. Keep perishable foods and food supplies either very cold or very hot.
5. Refrigerate foods properly. Properly refrigerated foods are cleaner and safer.
6. Do not return materials that have dropped to the floor or which touched an
unclean surface to the product.
7. Keep hand contact to ingredients to the minimum.
8. Open cartons on three sides with a box knife, leaving one side to serve as a
hinge over to protect partial content of the box.
9. Do not store food supplies and equipment under possible points of
contamination.
10. Check pans and ingredients for any foreign materials during processing.
11. Fresh produce should always be washed before use.
12. Keep all ingredient bins covered except when transferring ingredients.
13. Keep partially used bags of ingredients folded shut.
14. Use only easily cleanable containers for ingredients.
15. Brush bags and wipe off dust from cans before opening.
16. Do not dump fresh vegetables on top of old ones. Use ingredients in proper
rotation.
17. Keep all clean ingredient containers off the floor, covered and upside down.
18. Clean ingredients containers whenever they get empty or at least once in every
three weeks.
1. Wash pots and pans immediately after use. If equipment is cleaned immediately,
it will take less time and the job is easier.
2. Do not wipe equipment with dirty rugs. Air dry them whenever possible.
Remember, equipment dries quickly when rinsed with hot water.
3. Do not carry cleaned equipment in contact with your dress or clothing.
4. Store utensils dry, clean and in good condition.
5. Keep implements such as spatulas, beaters, and whips clean and off the floor.
6. Set pans and pan covers upside down when storing them.
7. Keep rolls off wrapping paper and packaging materials off the floor.
8. Handle bowls, glass wares and cups properly. Do not touch the rims of glasses
and cups and the inside of bowls, plates and saucers.
9. Keep your hands off the tines of forks, blends of knives, the bowls of spoon.
1. Soak used pots and pans in water. Hot water will help soften grease. Cold water
helps soften adhering cereal foods.
2. Scrub with a clean fiber brush or use a wire brush to remove burned food. Do not
use steel wool. It breaks into small particle and may cling to the pan.
3. Half fill a basin with water and then scrub each thoroughly with a bristle brush
and water-detergent solution. Scrub the inside and outside of the pan well.
4. Rinse pans in clean water and then in hot water with a temperature of about
110F to 140F to sanitize.
5. Pans should dry up instantly after rinsing with hot water.
6. Store pans upside down in clean shelves or racks.
1. Prepare soiled dishes for washing. Separate glasses, flatwares, china and silver.
2. Pre-flush to remove soft foods. This removes to bulk off food and grease that
make cleaning difficult.
3. Prepare a basin of water with detergent and scrub dishes in it using a fiber brush
or sponge to remove caked foods.
4. Work from cleanness to dirtiest wares glasses, silvers, dishes, etc. This will
prevent messy washing solution.
5. Scrub thoroughly inside and outside and change washing solution if needed at
thoroughly scrubbed ware.
6. Rinse when in water then sanitize with hot water (110F to 140F).
1. Once a week, defrost refrigerator. Remove from electrical connections and take
out all foods in the shelves.
2. Throw away foods that are unsusable. Left over foods should be used up within 2
days unless the food has been quick frozen.
3. Thoroughly wash outside and inside walls and shelves with detergent and warm
water solution.
4. Rinse with clean water then wipe with a clean cloth to dry. Do not use cleaning
powders that will scratch the finish of the refrigerator. Neither should ammonia
and scourging pads be used.
For Chocolate Mousse, bring small plastic container with plastic cap.
For Potato or Macaroni Salad, bring medium sized plastic container
with plastic cap.
Note: For cooking and baking, bring your own portable oven and
blender to avoid waiting for your turn of the use of the main oven.
2. What to do:
For every group of two, bake or prepare at least 4 pieces in every
product.
Start the day clean and fresh. Trim your nails, brush up your hair.
Memorize and understand the recipe; recipes or copies are not allowed
during assessment.
Buy and bring your own ingredients and packaging.
Prepare and label the ingredients beforehand. (Measure, slice, wash,
peel, etc.)
Avoid wearing accessories. (Earings, rings, watch)
Wear your uniforms and I.D.
Avoid unnecessary noise, eating or drinking during assessment.
Bring your own baon.
Keep your area clean during and after the assessment.
Bring your own garbage bags.