餐饮服务英语Module-15Food-Preparation课件

Module 15.Module 15.Food Preparation 1Module 15.Food PreparationTeaching ObjectivesTeaching ObjectivesTask 1 preparing fruitsTask 2 preparing VegetablesTask 3 preparing MeatTask 4 preparing Prepared pork itemsTask 5 preparing PoultryTask 6 preparing FishTask 7 preparing ShellfishTask 8 preparing Dairy productsTask 9 preparing EggsTask 10 preparing SoupsTask 11 preparing SaucesLet the Students know situational expressions of food preparation-know Personal hygiene;preparing food;Cleaning cooking utensils;Two-spoon method;Cooking words;kitchen wordsWork TasksWork TasksWork TasksWork Tasks 2Module 15.Food PreparationF&B Situational Expressions-F&B Situational Expressions-Kitchen and chefs-Who is in charge of the administration?-The executive chef is in charge of the administration.-Who cooks the staff meal,please?-The staff cook cooks meals for three workers.-Is the kitchen clerk responsible for the pastry?-Where is the executive chef?-Is the grill cook on night shift?-What is the pastry chef doing?-The pastry chef is kneading the dough over there.-The vegetable chef is in the preparation section peeling potatoes.-Are there many kinds of insects and mice in the kitchen?-Is sanitation important for food processing?-Is there food poisoning problem in the kitchen?-Have you got the orders from the VIP banquet room?-The station-cooking service is going on in the French restaurants.3Module 15.Food PreparationF&B Situational Expressions-F&B Situational Expressions-Vegetable and their processing-Can I wash the radish first?-Would you please scrub the potatoes?-Dont peel the onions.-He is dicing the carrots.-Cook according to the recipe.-Do you like salad?-Just leave the baby corns there.-How much salt shall I add?-What are the seasonings in the stir-fried eggplant?-Are there many vegetables among the guests?-Why do we refrigerate the lettuce?-Which do you prefer,cabbage or asparagus?-Shall I serve the peas with butter?-Shall I chop the onions fine?-What makes vegetables lose their vitamins?4Module 15.Food PreparationF&B Situational Expressions-F&B Situational Expressions-Seafood cooking-How much lemon juice for the shrimp?-Can I put three tablespoons of soy sauce?-Is the carp very fishy?-Is the abalone very nutritious?-The Oyster contains much protein and zinc.-Shall I cover the fish?-How long shall I leave the pot on big flame?-Did the guest ask the steak medium rare?-Is the perch very bony?-Are you scaling the herring?-Shall I coat the fish with the paste?-Shall we use wine when we cook the seafood?-How can I remove the fishy smell?-Is the fish fresh in the tank?-Shall I put the fish away in the refrigerator?5Module 15.Food PreparationF&B Situational Expressions-F&B Situational Expressions-Meat processing-Do we use the tenderizer for the pork?-Please do not use additives when you cook.-Shall I chop the spare ribs?-You do not have to chop the lamb leg.-Shall we steam the meat balls with the plate?-Is there any genetically modified ingredient in the dish?-We do not use anything containing the genetically modified ingredient for cooking.-Is it used for frying?-Is oxtail soup a German dish?-How long shall the rabbit be boiled?-An hour and a half will be preferable.-What shall we stir into the mutton soup?-Do we starch the diced chicken?-Why do you put soy sauce into the pot?-Shall I cut the beef into strips?-Shall we cook the pork over low heat?-Shall we cook the beef over big flame?-What shall I add to the venison?-How many cloves of garlic shall I grind?-How long do we simmer the mutton?6Module 15.Food PreparationF&B Situational Expressions-F&B Situational Expressions-Menus and recipes-It is a new menu,is it?-Is the menu newly-designed?-What are the specialties on the menu,please?-What is the price for the main course?-Do you have a small portion served?-Does this dish contain the genetically modified ingredient?-How many steps are taken to cook these dishes?-Do we need black pepper for the steak?-What seasonings are used for this dish?-We have invited a new chef from France.-Is this a new recipe?-Could you tell me the seasonings in this dish?-Shall I spread the pepper onto the pizza?-How long shall I stir the soup?-At what speed shall I mix the ingredients?-When shall I pour the dressing to the salad?-What is the olive oil for?-Can I peel the lettuce now?-How much mustard do we use for the fungi?-What kind of nuts do you want?7Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 1-FruitJack:Hi,Andy!Andy:Yes,Jack?Jack:Lets prepare a fruit salad!Andy:Fruit salad?What types of fruit do we need,Jack?Jack:We need one pineapple,5 oranges,a watermelon,and some grapes.Andy:Ok,Im going to prepare all of these right now!Jack:Thank you,Andy.Andy:Its my pleasure.Sample of Task 2-VegetablesJack:Andy!Andy:Yes,Jack!Jack:Please bring me 1kg of potatoes.Andy:Ok.What are we going to prepare?Jack:Leek and potato Soup.Andy:Leek and potato Soup.Ill scrub the potatoes with a brush,peel them and dice them into pieces.Jack:Great.We still need 500g of leeks,50g of bacon,20g of butter,300ml of cream,and 1.5g of beef broth.Andy:After I finish the potatoes,ok?8Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 3-Meat Jack:Andy,what are you doing?Andy:Im roasting a leg of lamb.Jack:Mm,while cooking meat you should cook it according to the guests preference.Andy:Guests preference?Jack:yes,some guests prefer their meat rare or medium rare.Some prefer medium,but some prefer medium-well or even well-done.Andy:Ok,thanks,Jack.Jack:You are welcome.9Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 4-Prepared pork items Jack:Andy,please get two eggs and poach them.Andy:Ok,Ill do.What else shall I do?Jack:Prepare two slices of bacon.Andy:All right.Am I making bacon and eggs now?Jack:Yes,you are.Andy:Shall I garnish the poached eggs with bacon stripe now?Jack:Thats right.10Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 5-PoultryJack:Andy,could you wash the chicken breasts for me?Andy:Sure.Jack:Also,please mix the flour,salt and pepper.Andy:I already did.Jack:Good.Coat the chicken breasts evenly with the mixture.Andy:Its done!Now cook them.Shall I cook them over low heat?Jack:No,cook over medium heat until light brown.11Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 6-FishAndy:What shall I do with this fish?Jack:First scale it,and then gut it.Andy:Should I scale it with this knife?Jack:Yes,and gut it with these fish scissors.Andy:I have rinsed the fish.What is next?Jack:Fillet the fish.Andy:Ok.Jack:Check to make sure there are no bones in the fillet.Andy:I did that already.Jack:Now pour the sauce over the fish fillets.Andy:Then put them in the stew pan?Jack:Yes,now turn on the oven,and cook the fish.Andy:For how long?Jack:For fifteen minutes.12Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 7-ShellfishAndy:Shall I shuck the oyster?Jack:Yes.Andy:How do we usually prepare oysters?Jack:Oyster can be sauted,fried,braised or used in soup.Andy:They must be tasty.Jack:Yes,they are.And rich in nutrition.Andy:What about abalone?Jack:Abalone are the tastiest of all the shellfishes.Guest like them.Andy:Are these scallops?Are they often used in Western food?Jack:Yes,especially in French food.Scallops are one of the highest-quality ingredients when preparing soup,cold dishes(but the scallops must be cooked)and hot dishes.Andy:Thank you for telling me all about this,Jack!Jack:You are welcome.13Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 8-Dairy products Andy:Do we need milk for making Swiss Cheese Pie?Jack:Yes.Andy:What else do we need?Jack:We also need cornstarch,Swiss cheese,cream,eggs,salt,and nutmeg.Andy:Is butter needed?Jack:No.Andy:What about for Cheese Omelet?Jack:One tablespoon of butter is needed for Cheese Omelet.Andy:Does it needed to be heated?Jack:Yes,it does.14Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Sample of Task 9-EggsAndy:How shall we prepare these eggs,Jack?Jack:Scramble them.Andy:Scrambled eggs!Jack:Yes,break six eggs into a mixing bowl.Andy:Ok,break six eggs.Jack:Now mix the eggs with cream,salt and pepper.Andy:Ok,it is done.Now should I heat the butter in the pan?Jack:Thats right.Pour in the eggs,mix and stir rapidly.Andy:Ok.Sample of Task 10-SoupsAndy:Jack,I have prepared all the ingredients for Lamb and Chicken Soup.Jack:Very good,Andy.Now put the chicken and lamb into a large saucepan with butter,onion,parsley,paprika,saffron and salt.Andy:No pepper?Jack:Yes,some pepper,too.Now cook and stir gently for 5 minutes.Andy:Jack,time is up.Jack:Add water,chick peas,lentils,tomatoes and lemon juice.Andy:Ok.Ive added water,chick peas,lentils,tomatoes and lemon juice.15Module 15.Food PreparationF&B Tasks of Practice-F&B Tasks of Practice-Jack:Cover the pan,cook for one and a half hour,then add rice and cook for additional 15 to 20 minutes.Andy:What shall I do in the meanwhile?Jack:Put flour into a bowl and mix it slowly with cold water until you have a thin paste.Andy:Ok.Stir the flour mixture into the pan and cook for another 15 minutes?Jack:Thats right.Before its ready,break an egg and drop it to the soup slowly while stirring.Andy:Is it done?Jack:Its done.Lamb and d chicken soup.Sample of Task 11-SaucesAndy:What are the ingredients for preparing white sauce?Jack:Melted butter,flour and white stocks.Andy:Melt the butter first?Jack:Yes.Andy:Shall I heat the butter in a sauce pan?Jack:Yes.Andy:Thanks.16Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsPre-cooking workingFood which are to be cooked require some amount of preparation.The following are some the things that usually might be done:Washing This is done to remove surface dirt.Wash vegetables,meat and fish in cold water.If they are soaked for a long period or washed after cutting,there is greater loss of water,soluble minerals and vitamins.Peeling and scrapingSpoiled,solid and inedible portions are removed.Skins of vegetables like potatoes,carrots and fruits are removed by either peeling or scraping.When peeling,remove as little of the fleshy part as possible.cuttingReducing to small parts by means of knife or chopper.When the reduction is done by a chopping knife or a food chopper,it is known as chopping.Cutting into even size cubes is called dicing.Cutting into very fine pieces is mincing.Shredding is cutting into fine long pieces with a knife or shredder.Slicing is also cutting into thin long pieces,but these are not as fine as in shredding.17Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsGrating Reducing to fine particles by rubbing over a rough sharp surface or grater.Grinding Reducing to small fragments by crushing in a grinding machine or grinding stone.MashingThis is a method of breaking up soft foods such as cooked potatoes or vegetables.Sieving Passing through mesh to remove impurities to break down to even portions.Milling Used for cereals and legumes to remove husks,etc.Steeping Extracting coloring and flavoring by allowing ingredients to stand in water generally at a temperature just below boiling point.Emulsification Dispersing one liquid in another in which it is insoluble e.g.oil and yolk of egg in mayonnaise.Evaporation Removal of excess moisture by heating.18Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsWashing19Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsPeeling 20Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&Tipscutting 21Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsGrating22Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsGrinding23Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsMashing24Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsSieving25Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsMilling26Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsSteeping27Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsEmulsification 28Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsEvaporation29Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsMethods of cooking foodsFood can be cooked in many ways.The brief methods are described below:Steaming Cooking is done by moist hat(vapors).There are two types of steaming:indirect steaming where food is sealed with cloth or aluminum foil and placed in a container which is immersed in another container which generates steam from boiling water or from a steamer,e.g.steam pudding.In direct steam food items are in direct contact with the vapors.Boiling Food items are cooked in boiling water(100C).Green vegetables are put in boiling water and root vegetables are put in cold water and then boiled e.g.boiled potatoes,boiled green peas,etc.Roasting Food is cooked in direct contact with heat.Fat is basted to moisten and soften the meat.There are three major methods of roasting:30Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&Tips1.Pot roasting Quality meats are trussed to retain their shape and place in a pot which has crossed rods within to prevent the meat from sticking to the bottom.The meat is basted with fat.This is sealed and heated from sticking to the bottom.The meat is basted with fat.This is sealed and heated from below on a slow fire.Root vegetables may be added later for flavor.After the meat is cooked,stock may be added later to liquid inside to make a sauce.Otherwise,the natural liquid formed called“Jus Roti”may act as the gravy.2.Oven roasting The meat is basted and roasted in a tray in the oven at temperature of 300F.The meat is constantly basted and turned round for even cooking and color.3.Tandoor roasting An Indian concept where meat is marinated with spices and curd and skewered on rods which are placed into mud ovens which are heated from within.31Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsPoaching Food items are cooked in shallow water.The water never boils but simmers,that is,it is kept below boiling point,e.g.poached eggs,poached fish,etc.Grilling The fastest method of cooking expansive meat cuts done on hot grid iron with heat coming from top or below.Meat is marinated before grilling and never pricked while cooking as the juice flow out.Frying This method of cooking used fat as a cooking media.There are three types of frying:1.Saute:done on slow fire and used for tender items.2.Shallow frying:very little fat used but cooking is done fully.3.Deep frying:done in hot oil or fat,the food is submerged in the oil and cooked.Baking The method by which cakes,pies,biscuits are cooked in dry radiant heat at different temperatures in an air oven.Broiling It is dry method of cooking by direct heat either from above or below.It can be done on grids or pans where food is cooked uncovered.It is used as a method of preserving food.smoking Food is preserved with the help of smoke from wooden shavings and sawdust,in a closed from,e.g.smoked salmon,smoked ham,etc.32Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsStewing Very slow method of cooking in a utensil with a closed lid where tough meats and joints are cooked in water to soften them.Herbs and spices are added for flavor and the juice is served as gravy.It is cooked on low fire or in an oven at a low temperature,e.g.mutton stew or Irish stew,etc.Braising It is a combination of roasting and stewing.Meat is first browned to seal off the pores so as to retain the juices.The meat is then placed on a bed of vegetables,herbs,bacon and ham,etc.in a casserole.The casserole is sealed with a lid to prevent evaporation and then placed in an oven to cook.The method chosen to cook a particular food depends upon the nature of the food.Cooking methods influence taste and texture.Roughly speaking,cooking is the application of either dry or moist heat to food.Baking,roasting,and broiling are examples of cooking with dry heat.Boiling and stewing are examples of cooking with wet heat.33Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsSteaming34Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsBoiling35Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsRoasting36Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsPoaching37Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsGrilling38Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsFrying39Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsBaking 40Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsBroiling 41Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsSmoking 42Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsStewing 43Module 15.Food PreparationF&B How-F&B How-TosTos&Tips&TipsBraising 44Module 15.Food PreparationF&B Basic Knowledge-F&B Basic Knowledge-Personal hygieneShower before and after work.Keep hair clean and covered.Cover cuts with bandages.Keep uniforms clean and pressed.Keep fingernails short and well maintained.Change apron daily.Use soap and hot water to wash hands after:SmokingUsing the toiletSneezingBlowing your noseHandling raw foodTaking out the trashShaking handsWhen preparing foodKeeping raw food separated from cooked foodCooked above,raw below or separate refrigeratorsKeeping all food away from chemicals45Module 15.Food PreparationF&B Basic Knowledge-F&B Basic Knowledge-Keeping cold foods out of the refrigerator for as short a time as possibleWashing all fruits and vegetablesUsing tongs or scoops for foodThe procedures of cleaning cooking utensils:1.Scrape to remove loose food waste 2.Then scrub in water 3.Wash with detergent 4.Use clean,running water to rinse 5.Sterilize 6.Air-dryTwo-spoon methodWhen tasting food,use the two-spoon method:Spoon from the food into a clean spoonPour food into a second clean spoonTaste the foodNever taste over an open container!46Module 15.Food PreparationThe End47Module 15.Food Preparation