Preparing to Cook

Quantity of Ingredients Selected

The various menu items are broken up into key preparation tasks and an overall preparation list or workflow is prepared. The recipe requirements then have to be calculated, e.g. if the standard recipe card is for 10 serves and 40 serves are needed, then the ingredient quantities on the recipe card would need to be multiplied by 4.

The types and amounts of ingredients are selected. This is done either by using a requisition form to collect the correct ingredients from stores in a large establishment, or in smaller establishments the ingredients are simply chosen from the dry store or coolroom.

A requisition form needs to identify the ingredients; the required product identification, e.g. fresh, dry and frozen; as well as the amount needed, e.g. kilograms, litres or A5 tin.

Don’t forget to account for garnishes and common accompaniments when choosing the ingredients. Some common garnishes such as mint leaves, deep fried onions or parsley sprigs can be prepared in bulk for use in multiple dishes. Common accompaniments such as gravy or pepper sauce can also be made in bulk and then portioned for service.

Other issues that affect ingredient selection include:

• Seasonality, as products may have longer or shorter shelf life depending on their freshness
• Price, e.g. cheaper items may be used for stocks than for plated dishes
• Infrastructure, e.g. storage space and preparation space can impact on possible processes such as carcass breakdown
• Equipment available, e.g. specialised cooking equipment like steamers, braisière, or wok
• Quality standards, e.g. differences in menus and expectations between an aged hostel, café, restaurant and 5 star hotel
• Service requirements, e.g. self-service, set menu, à la carte buffet
• Stock rotation principles such as FIFO (first-in-first-out) are important to ensure that the oldest product is used up first

Make sure that you check the ingredients for any signs of spoilage or contamination. Obvious mould, off smelling odours and discolouration should all be looked for. Make sure you do not use any spoiled or contaminated ingredients! If you are opening cans check whether there are any dents, or if the can has bloated – this means that the food inside is not safe to eat.

Work Health and Safety Equipment Concerns

Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-contamination. Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage the equipment or cause injury. Be aware that training may be needed to follow the steps correctly and that the business may have standard operating procedures or instruction sheets on how to assemble and use it properly.

When using equipment it is important to consider WHS (work health and safety) to ensure that no injury or even death occurs. If you are unsure about any aspect of how to use equipment you must tell your supervisor so that you can be trained properly in how to use it. Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations.

Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential. Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria.

Ensure that electrical equipment is stored away from moisture to prevent risk of electrocution. Store all heavy equipment low on shelves to prevent injury from manual handling. Smaller equipment should be stored in such manner that there are no risks from falling objects, e.g. lids from pots.

Assembling and Preparing Ingredients

After the recipe card has been consulted and your production has been planned, correct weighing of ingredients is essential. Remember to take trimming and other preparation loss into account. Running back to the stores for more product is a waste of time and money.

Some dishes are more forgiving than others, for example if a sauce has a bit too much flour it can be thinned down with stock or other liquids. Pastry on the other hand requires accurate measurements as too much flour would result in a dry, firm product.

Once all of the ingredients are weighed consider the correct storage requirements for further use as well as preparation and workflow implications. The item may be used immediately or stored for later use, or may have further processes done to it.

Prepare the ingredients into the correct size or trim as required. The requirements should be outlined in the recipe and will be influenced by the dish, its origin and final presentation.

During preparation it is important to consider any trimmings or offcuts and how they could be utilised in other recipes or sections of the kitchen. For example vegetable trimmings can be used for jus production; meat offcuts can be used for stocks. Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the intended use. Other details can be added e.g. the name of the chef that produced the item, a use-by date or colour code or allergen information.

The recipe can then be produced following the steps outlined in the standard recipe card. If you have selected and prepared the correct ingredients with the correct equipment using the correct technique, then you will ensure that the correct yield is achieved. This is why proper mise en place is essential no matter what or where you are cooking!