Preparation, cooking and finishing of vegetable dishes - VTCT
Preparation, cooking and finishing of vegetable dishes - VTCT
Preparation, cooking and finishing of vegetable dishes - VTCT
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8<br />
Outcome 2: Know how to finish complex <strong>vegetable</strong> <strong>dishes</strong><br />
Finishing methods for complex<br />
<strong>vegetable</strong> <strong>dishes</strong>: Coating with a sauce,<br />
dressing, garnishing, meeting business<br />
requirements/specifications, appearance,<br />
portion size, correct temperature (cold<br />
food below 8°C, hot food above 63°C),<br />
building <strong>dishes</strong> for plate appeal (draining<br />
<strong>of</strong>f excess <strong>cooking</strong> liquids), colour, glazing,<br />
reduction <strong>of</strong> <strong>cooking</strong> liquors, butter/sauce<br />
foams, sauce/liquor consistency, flavour,<br />
seasoning, customer preferences, suitable<br />
serving plates/<strong>dishes</strong>, ensuring any<br />
accompaniments are available <strong>and</strong> served<br />
at the same time, warming dressings,<br />
arranging food attractively, garnishes<br />
(herbs, other ingredients), accompaniments<br />
(parsley butter, sauces), presenting on<br />
suitable serving <strong>dishes</strong>.<br />
Importance <strong>of</strong> correctly <strong>finishing</strong> <strong>dishes</strong>:<br />
Customer satisfaction, dish requirements,<br />
business reputation, minimise complaints.<br />
Minimising <strong>and</strong> correcting common<br />
faults: Sprinkling with herbs, drizzling<br />
liquid, using garnishes, adjust portioning,<br />
add seasoning, adjust temperature, add<br />
appropriate ingredients as required by the<br />
dish.<br />
Adjusting the colour, consistency<br />
<strong>and</strong> flavour: Tasting for correct flavour<br />
(adjusting seasoning), adjusting<br />
consistency <strong>of</strong> sauces (adding liquid),<br />
<strong>cooking</strong> <strong>and</strong> <strong>finishing</strong> procedures in light<br />
<strong>of</strong> experience, checking for correctness<br />
<strong>of</strong> temperature, checking for finish<br />
<strong>of</strong> presentation, checking garnishes<br />
are in place <strong>and</strong> correct, checking<br />
accompaniments are available <strong>and</strong> correct<br />
for dish.<br />
Correct temperatures for holding <strong>and</strong><br />
serving: Hot <strong>dishes</strong> above 63°C, cold<br />
<strong>dishes</strong> below 8°C, ensuring food safety.<br />
UV31185<br />
Correct storage methods: Assessing<br />
items for shelf life, packaging appropriately,<br />
storing products in conditions to maintain<br />
freshness, preventing flavour transfer<br />
between different <strong>dishes</strong>, complying with<br />
food hygiene <strong>and</strong> occupational health<br />
<strong>and</strong> safety regulations <strong>and</strong> requirements<br />
in packaging <strong>and</strong> storing <strong>dishes</strong>, correct<br />
temperatures, appropriate labelling.
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