Commercial Cookery | Task Report

Running head: COMMERCIAL COOKERY
COMMERCIAL COOKERY
Name of the Student:
Name of the University:
Author note:

1COMMERCIAL COOKERY
Task 1
Restaurant – Fresh
Cook
Cafeteria – Bulk
Cook
Catering Services –
Cook Chill
Receiving Considering that food
items are cooked and
served fresh in a
restaurant, the
careering
establishment ha to
rely on principles of
FIFO, which implies
‘first in, first out’.
This implies that prior
to food preparation,
foods with the earliest
issue date are used
first so as to ensure
prevention of
spoilage, safe food
utilization and fresh
serving of foods.
A cafeteria follows
bulk cooking
principles and hence,
mis en place stocks,
such as sauces, soups,
gravies, rice, may be
prepared in bulk and
cooked as per
customer orders.
Catering services of
events are required to
serve a large number
of customers with
continuous orders.
Hence, the stocks to
be received must not
only be prepared or
pre-cooked but
sourced from location
nearby to the catering
station to ensure
freshness, continuous
flow of catering and
adequate
temperatures.
Safe Storage For a restaurant,
considering foods are
prepared fresh, strict
storage temperatures
have to be ensure for
safe, microbe-free
preservation of
perishable and non-
perishable ingredients.
Semi or non-
perishable foods have
to stored within 4C or
at room temperatures
free from humidity
while perishable foods
must be stored below
-18C.
Since a café will
comprise of bulk
coking, prepared mis
en place ingredients
like sautéed or
chopped vegetables
and gravies must be
stored within 4 to -4C
to prevent microbial
contamination.
Foods prepared
beforehand in bulk
must not be stored at
refridgeration
temperatures for long.
Rather their
temperatures or heat
must be retained to
65C to prevent
contamination by
thermophilic
microbes.
Mise-en-place Mis en place lists like
chopping of
vegetables,
preparation of dough
or gravies or
Mis en pace place lists
must be prepared
beforehand and
chilled and may
include elaborate
To ensure continuous
catering in bulk, there
is little scope for
preparation of mis en
place lists. Hence,

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marinades must be
prepared fresh.
ingredients marinated
meats, boiled rice or
noodles to ensure
quick cooking in bulk
there is need to pre-
prepare recipes
beforehand and
maintain their
temperatures
Preparing/cooking Foods are prepared
fresh as and when
orders are received
Foods are prepared
fresh upon orders
from pre-prepared mis
en place lists .
Complete recipes are
prepared beforehand
and kept warm to
ensure continuous
catering.
Post-cooking storage
Reconstitution It is ensured that no
leftovers are left.
However to ensure
freshness, leftovers
can be stored for a
maximum of 24
hours.
Leftover soups,
gravies and sauces are
either chilled for next
day’s orders or are
incorporated into
recipes for the next
day. For example, left
over salads used in
wraps or gravies or
pizza toppings
Since dishes are
already prepared, it is
ensured that no
leftovers remain and
or they are preferably
used up, consumed or
discarded.
Re-thermalising Foods are prepared
fresh and hence,
leftovers are unlikely
to be re-thermalised.
Meat leftovers are to
be thawed at
refrigeration
temperatures and
heated to internal
temperatures of 65C
Mis en place items are
re-heated to 60 to 65C
to ensure complete
cooking and
eradication of
microbes.
Temperatures of
prepared dishes are
not reduced or re-
heated but rather
retained at 65 to 68C
to ensure prevention
of contamination and
prolong freshness.
1 menu type and 1
food service type
A la carte menu, fine
dining restaurants
A combination of a la
carte or prix fixe
menus, coffee shops,
uptown cafes, pubs.
Table d’ hote menu,
catering service for
weddings
Serving process Served fresh upon
orders
After placing orders,
customers may be
served or may have to
serve themselves from
the counters
Customers have to
serve themselves from
catering stations
where waiters or
personnel will serve
the food from bain
maries or heated
vessels.

3COMMERCIAL COOKERY
Task 2
Critical Points of Food
Safety
Food Hazards Hazard Control
Methods
Restaurant – fresh
cook
Storing perishable
ingredients at -18C, or
in ice.
Storing semi-perishable
ingredients at
refrigeration
temperatures of 4C.
Storing non-perishable
ingredients at 18 to 20C,
with low humidity or
well-ventilated,
environments with
modified gas
concentrations such as
low oxygen and high
nitrogen.
Maintaining internal
cooking temperatures of
65 to 68C.
Using fresh ingredients
which are already spoilt
or contaminated with
microbes, moulds or
infested with rodents
and pests.
Cross contamination or
retention of microbes
during cooking
especially in eggs,
meats and canned items.
Cross contamination
from kitchen equipment
or appliances which
have not been cleaned
inadequately.
Freezing, chilling, usage
of FIFO methods for
inventory storage,
preparing foods
immediately upon
ordering and preventing
the production of any
leftovers.
Using cooking
thermometers during
cooking to monitor
internal cooking
temperatures, usage of
separate chopping
boards and equipment
for each food group and
sanitizing kitchen
equipment after
completion of cooking
operations.
Regular cleaning or
fumigation of storage
areas to prevent
contamination or
infestation as well as
regular cleaning and
sanitization of kitchen
appliances to prevent
survival of any
microbes.
Cafeteria – bulk cook Pre-prepared mis en
place ingredients are to
be immediately stored at
refrigerated
temperatures of 4C to
prevent microbial
contamination.
Re-heating foods to
optimum internal
cooking temperatures of
65 to 68C.
Incorrect storage of
prepared mis en place
ingredients resulting in
preparation of food
which is contaminated.
Refrigerating mis en
place ingredients like
soups, stocks, gravies or
sauces, using cooking
thermometers to
monitor internal
cooking temperatures.
Preparing mis en place
ingredients or foods in
manageable batches t
ensure easy storage and
quick cooking without
the need to retain

4COMMERCIAL COOKERY
leftovers and increase
the risk of
contamination by
microbes.
Catering service –
cook chill
Keeping the prepared
dishes at warm
temperatures or
retaining the
temperatures at 65 to
68C.
Incorrect cooling of
prepared dishes
resulting in
contamination by
microbes and spores
which survive and retain
in the prepared foods
when re-heated.
Cross contamination
from storage vessels
containing prepared
dishes due to inadequate
cleaning and
sanitization.
Using ban maries or
keeping food warm with
a continuous source of
heat, not allowing the
prepared dishes to cool
or be kept at room
temperatures.
Regular cleaning and
disinfection as well as
maintenance of
equipment used for
heating and storage to
ensure optimum storage
and temperature
maintenance of foods.
Task 3
Kitchen Workflow Schedules: Kitchen work flow schedules may be prepared a day
before the catering event or service day or immediately before commencing on everyday catering
activities. Workflow schedules in the kitchen can be prepared a day or event few days or a week
before by preparing roster. The roster will comprise of the functioning days, timings, day off or
scheduled leaves of all members of the personnel as well as contain the details of the kitchen
duties to be assigned to each member for the day or week. This is especially useful in large
catering established or during peak business months when staff has to cater to continuous
customer orders where there is little time to prepare a schedule immediately.
For small catering establishments or for a specific catering event, kitchen workflow
schedules may be prepared a day before during a debriefing session or a few hours before during
a team hurdle session in the form of tabulated list. The tabulated list will comprise of columns of

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the name of the staff, the details of the kitchen work allocated and the time required to start and
complete the task. Such list can then be replicated and distributed to each member of the team
and is helpful especially for major events for a day where members need to perform duties in
complete collaboration and synchronization with each other.
Mis en place plans: Mis en place lists or plans may either be identified and mentioned in
the tabulated workflow schedules or specified in the recipe cards of each individual recipes.
Identifying and specifying mis en place lists beforehand in the tabulated list of kitchen workflow
schedules mentioned above is particularly useful for catering establishments serving table d’ hote
or fixed price meals or cyclic menus such as canteens, cafes or even during events like weddings
where staff must coordinate their services in order to manage the continuous bulk of orders.
For restaurants with a la carte menus which change every day, mentioning mis en place
lists in individualized recipe cards itself can be useful. Such layouts are particularly useful for
small establishments or fine dining restaurants where staff must adhere to stringent detail of each
food item to be catered to high end customers. Such mis en place layouts can be discussed
beforehand during debriefing or team hurdle sessions to prevent any confusion.
Food Preparation Lists: Lists of food preparations may either be presented in
individualized layouts like standard recipe cards or in bulk as in the case of ‘prep’ sheets or
preparation lists. For peak events, fixed menus or catering operations with bulk orders like
weddings, prep sheets can be used where food preparation details of a number of food items are
enlisted one after the other, so as to ensure continuous preparation and supply of foods. This can
include numbered lists where mis en place preparation of one recipe may be followed by oven
preheating for another recipe.

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Individualized standard recipe cards are useful for a la carte menus where each card
contains lists of ingredients, the methods of preparation and mis en place lists as well as details
like considerations for plating and special dietary requirements.

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