Produce Cook-Chill & Cook-Freeze Foods (Refresher)COURSE OVERVIEW: Welcome to the course, Produce Cook Chill & Cook Freeze Foods. This program is designed to provide you with the skills and knowledge necessary to efficiently produce, store, and manage cook chill and cook freeze foods in a commercial kitchen setting. By the end of this course, you will be adept at handling various pre cooked food types, ensuring food safety, and maintaining high standards of quality. We begin with an introduction to

COURSE OVERVIEW:

Welcome to the course, Produce Cook-Chill & Cook-Freeze Foods. This program is designed to provide you with the skills and knowledge necessary to efficiently produce, store, and manage cook-chill and cook-freeze foods in a commercial kitchen setting. By the end of this course, you will be adept at handling various pre-cooked food types, ensuring food safety, and maintaining high standards of quality.

We begin with an introduction to culinary terms and trade names for pre-cooked food types commonly subject to chilling and freezing. Understanding these terms is essential for effective communication and accurate execution in a professional kitchen.

Next, we will explore the uses of different pre-cooked food types subject to chilling and freezing, highlighting how these methods extend the shelf life and maintain the quality of various dishes.

We will also cover the contents of date codes and rotation labels for stock, which are crucial for effective inventory management and ensuring food safety. Recognising indicators of spoilage and contamination in perishable supplies will help you maintain high standards of food quality.

Methods for weighing and measuring wet and dry bulk ingredients are fundamental skills in any kitchen. We will discuss these methods to ensure precision and consistency in your food production.

The concept of mise en place is vital for producing cook-chill and cook-freeze foods. We will outline the requirements and best practices for preparing your workspace and ingredients efficiently.

Chilling methods, including blast chilling and water bath chilling, will be discussed in detail, ensuring you understand how to meet food quality, time, and temperature standards.

Food safety procedures and standards for preparing, storing, and transferring cook-chill and cook-freeze foods are critical to prevent foodborne illnesses. This section will cover the necessary precautions and regulatory requirements to ensure compliance.

Temperature specifications and methods for transferring chilled and frozen foods will be explained, emphasising the importance of maintaining proper temperatures to avoid spoilage during transportation.

Safe operational practices using essential functions and features of equipment used to produce cook-chill and cook-freeze foods will be covered, ensuring you can operate kitchen equipment safely and effectively.

In practical application, you will learn to confirm food production requirements from a food preparation list and calculate ingredient amounts according to these requirements. Identifying and selecting fresh ingredients from stores based on recipes, quality, and stock rotation requirements will be emphasised.

Checking perishable supplies for spoilage or contamination prior to preparation, selecting the appropriate type and size of equipment, and ensuring cleanliness and safety of equipment before use are key steps in the preparation process.

You will learn to use equipment safely and hygienically according to manufacturer instructions, sort and assemble bulk ingredients, and weigh and measure them accurately according to recipes. Minimising waste to maximise profitability will also be a focus.

Producing food using cookery methods that achieve desired product characteristics will be practiced. You will follow standard recipes, make necessary food quality adjustments, and maintain the optimum quality of food throughout the cook-chill and cook-freeze processes.

Cooking food to specified temperatures, using chilling methods, selecting appropriate storage containers, and labelling them correctly are essential steps to ensure the safety and quality of your products. Storing food dynamically using first-in-first-out methods and continually monitoring storage temperatures to avoid spoilage are also key practices.

You will learn to transfer food from the production kitchen to service areas and outlets using refrigerated transport or insulated containers, checking and recording temperature levels at dispatch and receipt, and protecting food from dangerous temperatures during the transfer process.

Finally, you will be tasked with producing a minimum of ten portions of at least 350 grams each of cook-chill and cook-freeze foods to meet various food service requirements, using multiple cookery methods. You will prepare these foods within commercial time constraints and deadlines, according to standard recipes and temperature specifications, following portion control and food safety practices, and responding to special customer requests.

By the end of this course, you will be proficient in producing, managing, and ensuring the quality and safety of cook-chill and cook-freeze foods, ready to meet the demands of a commercial kitchen environment.

This course is designed to align with the content outlined in the Nationally Recognised Unit of Competency SITHCCC032.

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

·       Uses of different precooked food types subject to chilling and freezing

·       Contents of date codes and rotation labels for stock

·       Indicators of spoilage and contamination of perishable supplies in storage

·       Methods for weighing and measuring wet and dry bulk ingredients

·       Mise en place requirements for producing cook-chill and cook-freeze foods

·       Methods to chill foods

·       Food safety procedures and standards for preparing cook-chill and cook-freeze foods

·       Food safety procedures and standards for storing chilled and frozen food

·       Temperature specifications and methods for transferring chilled and frozen foods

·       Safe operational practices using essential functions and features of equipment used to produce cook-chill and cook-freeze foods

Section B: Performance Tasks

·       Confirm food production requirements from food preparation list.

·       Calculate ingredient amounts according to requirements.

·       Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

·       Check perishable supplies for spoilage or contamination prior to preparation.

·       Select type and size of equipment suitable to requirements.

·       Safely assemble and ensure cleanliness of equipment before use.

·       Use equipment safely and hygienically according to manufacturer instructions.

·       Sort and assemble bulk ingredients according to food production sequencing.

·       Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

·       Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

·       Minimise waste to maximise profitability of food items produced.

·       Produce food using cookery methods that achieve desired product characteristics.

·       Follow standard recipes and make food quality adjustments within scope of responsibility.

·       Maintain optimum quality of food for cook-chill and cook-freeze processes.

·       Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

·       Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

·       Select appropriate containers for storage and label and code clearly.

·       Store food dynamically using first in–first out methods.

·       Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

·       Continually monitor storage temperatures to avoid food spoilage.

·       Select appropriate containers for freezer storage and label and code clearly.

·       Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

·       Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

·       Place food items in appropriate storage once freezing cycle and labelling are complete.

·       Continually monitor freezer temperatures to avoid food spoilage.

·       Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

·       Check and record temperature levels at despatch and receipt.

·       Protect food from dangerous temperatures during transfer process.

·       Produce a minimum of ten portions each of at least 350gms of cook-chill and cook-freeze foods to meet each of the following food service requirements:

o   entire meals

o   individual items

o   bulk meals for external transportation

·       Use each of the following cookery methods at least once when producing the above cook-chilled and cook-frozen food items (at least once across production of the 10 portions of each type):

o   baking

o   blanching

o   boiling

o   braising

o   chargrilling

o   deep-frying

o   grilling

o   poaching

o   roasting

o   sous vide

o   steaming

o   stewing

·       Prepare the above foods:

o   within commercial time constraints and deadlines

o   according to standard recipes and required temperature specifications

o   following procedures for portion control and food safety practices when handling and storing different food types

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”.