Re-thermalise Chilled & Frozen Foods (Refresher)COURSE OVERVIEW: Welcome to the course, Re thermalise Chilled & Frozen Foods. In this program we will delve into the intricacies of safely and efficiently re heating pre cooked foods that have been subjected to chilling and freezing. In the culinary world, the ability to re thermalise foods while maintaining quality, flavour, and safety standards is essential for delivering delicious and satisfying meals to customers. Section A of this course will

COURSE OVERVIEW:

Welcome to the course, Re-thermalise Chilled & Frozen Foods. In this program we will delve into the intricacies of safely and efficiently re-heating pre-cooked foods that have been subjected to chilling and freezing. In the culinary world, the ability to re-thermalise foods while maintaining quality, flavour, and safety standards is essential for delivering delicious and satisfying meals to customers.

Section A of this course will provide you with a solid foundation by exploring culinary terms and trade names for commonly re-heated pre-cooked food types. You will learn about the contents of date codes and rotation labels for stock, characteristics, and uses of different pre-cooked food types subject to chilling and freezing, as well as quality indicators for re-thermalised food items. Understanding indicators of spoilage and contamination, food safety procedures, mise en place requirements, and safe operational practices will be emphasised to ensure compliance with food safety standards.

In Section B, you will learn practical skills required for re-thermalising chilled and frozen foods. You will confirm food production requirements, select appropriate food items from storage, and check for spoilage or contamination before preparation. Thawing methods and temperature specifications will be covered to ensure the safe handling of chilled and frozen foods. You will prepare kitchen equipment for reheating, follow appropriate methods and equipment to reheat pre-cooked food items, and conduct temperature checks to ensure food safety. Portioning, plating, and serving food items with appropriate accompaniments and garnishes will also be addressed.

In addition, Section B will provide information on how to prepare and re-thermalise chilled and frozen items to meet various food service requirements, including entire meals, individual items, and bulk meals for external transportation. You will understand how to conduct temperature checks on different food and ingredients, produce portions containing re-thermalised food items within commercial time constraints and deadlines, and respond to special customer requests while adhering to food safety procedures and standards.

By the end of this course, you will have developed the knowledge and skills necessary to effectively re-thermalise chilled and frozen foods, ensuring the delivery of high-quality meals that meet food safety standards and customer expectations.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC033.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand the following topics:

Section A: Knowledge

·       Culinary terms and trade names for pre-cooked food types commonly subject to chilling and freezing

·       Contents of date codes and rotation labels for stock

·       Characteristics and uses of different pre-cooked food types subject to chilling and freezing

·       Quality indicators for re-thermalised food items

·       Indicators of spoilage and contamination of chilled and frozen food items in storage

·       Food safety procedures for preparing and serving bulk amounts of pre-cooked food

·       Mise en place requirements for re-thermalising chilled and frozen foods

·       Methods and temperature specifications for chilled and frozen food items

·       Safe operational practices and essential functions and features of equipment used to re-thermalise chilled and frozen foods

Section B: Performance Tasks

·       Confirm food production requirements from food preparation list.

·       Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

·       Check pre-cooked foods for spoilage or contamination prior to preparation.

·       Dispose of spoilt stock within scope of responsibility and report losses to supervisor.

·       Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

·       Space trays and containers to allow air flow.

·       Meet time and temperature standards when thawing products.

·       Transfer food to the point of production and service, maintaining correct temperatures.

·       Prepare kitchen equipment for reheating food items.

·       Select and load trays and containers appropriate for the equipment type and loading procedures.

·       Space reheating trays and containers to allow air flow.

·       Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

·       Check and record food temperature according to food safety procedures and standards.

·       Clean thermometers between temperature checks of each food item.

·       Transfer reheated food safely to heated bain marie or service-ware.

·       Maintain food temperature during preparation according to food safety requirements.

·       Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

·       Portion food items to minimise waste and maximise yield and profitability.

·       Plate food items with appropriate accompaniments and garnishes according to standard recipes.

·       Visually evaluate dishes and adjust presentation.

·       Serve or deliver food items at temperatures that comply with food safety procedures and standards.

·       Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

·       Prepare and re-thermalise at least ten portions each of at least 350gms of food items, including at least one chilled and one frozen item, to meet the following food service requirements:

o   entire meals

o   individual items

o   bulk meals for external transportation

·       Conduct temperature checks on the following food and ingredients on at least two occasions each:

o   cold

o   frozen

o   raw

o   reheated

·       Produce portions containing re-thermalised food items:

o   within commercial time constraints and deadlines

o   following food safety procedures for thawing, re-thermalising and maintaining reheated food items

o   according to required methods and temperature specifications for thawing, re-thermalising and maintaining reheated food items

o   following procedures for portion control and food safety practices when re-thermalising chilled and frozen foods

o   responding to at least one special customer request.

COURSE DURATION:

The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.