Hospitality
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Case studies & review questions
You are required to select and prepare the appropriate vegetables and herbs for a basic beef stock. Describe the uses for the beef stock.
The chef has indicated that crumbed veal is on the menu today. Select and prepare all the ingredients for crumbing and describe the process you would use.
A large pot of pumpkin soup needs to be pureed.
Select the equipment you would use to achieve this.
A meat slicer can be used to slice a variety of foods in a
kitchen.
List foods that can be sliced with this piece of equipment.
What are the health and safety issues to be considered when
using the meat slicer for more than one type of meat or for
different foods during a preparation period?
Review questions
- Describe how to dice an onion, julienne a carrot and turn potatoes.
- Describe uses for a beef stock.
- When blanching and refreshing a green vegetable, what timing issues need to be considered?
- You need to let your colleagues know how many portions of a given menu item are available.
- When do you need to do this?
- How might you do it, and whom do you need to tell?
- What would you do if the food processor did not operate?
- What are the health and safety issues to be considered when using the meat slicer for more than one type of meat during a preparation period?
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