Nutrition/Dietary

10% Assignment #2
The goal of this assignment is to get each student familiar with the organization of good food purchasing, storing, planning
production and plating habits. Students will understand culinary terminology and kitchen organization.
Purchasing, Receiving, Storage, Inventory, Production and Plating
Part A:Value 4%
The menu provided is forBloom restaurant that services approximately 40 people a night with a Table d’hôte menu.
 Using the recipes from “On Cooking” (converted for 20 servings using myculinarylab)Select one appetizer and two main
courses to complete the following forms provided:

• Purchasing Order Form (10 marks)
• Product SpecificationForms for all proteins (10 marks)
• Suggested Maximum storage temperatures and times chart. (10 marks)

Part B Value 4%

 What is a Larder Chef?
 From the menu provided select what a Larder Chef would be responsible for and complete the following form(s).(10
marks)

Hint there arenine (9)items.

• Create a detail list of all equipment needed to complete one menu item that the Larder chef would be responsible
for.(10 marks)

• Create an action plan/prep list for one menu item as if you were the larder chef to prepare the dish for service. (10
marks)

• Complete a Recipe Testing Form on a recent dish that you have prepared for Bloom. (10 marks)

Part C:Value 2%
Learning to Present
Learning how to present food effectively you must start by asking and answering the right question. I believe this is a great
team builder and a great way to develop leadership. Ideas and constructive criticisms are shared with the direction of the
dining room being achieved.
The right questions to ask and answer:
What are we trying to achieve?
How can we accomplish this presentation in the time allotted?
How can we showcase this food in an eye-pleasing manner?
How can we avoid presentations that “go overboard” and are difficult for the servers to serve and are difficult for the
customers to eat?

It is invaluable to go through a conceptual design stage to practice plate presentation.
You are to put your ideas on paper for one plate presentation of your choice that would be able to serve in Bloom using the
products from the provided menu.
You don’t have to be an artist. You can draw your ideas or use a computer drawing program. Follow the handout example
provided. (20 marks)
A great way to approach plate presentation is to create a six item checklist to use and follow the brief guidelines provided.

On a scale of 1 to 5, with 5 being the highest, please rank the following
Comments Would you buy this plate?
Yes
No

Shape: Avoid contrived food shapes. This can be accomplished by using a combination of sliced, molded and loose and whole
food items.
Colour: Use a combination of earth tones and naturally vibrant colours.
Height: Incorporate the natural shape of food to provide varied, but not extreme, heights. This will enhance the flow of food
on the plate.
Items: Choose food items based on practicality, portion size, number of other items on the plate, along with degree of
preparation difficulty.
Flavour: This is the single most important factor. Use only quality, compatible flavours to enhance your plate presentation

Texture: To achieve a variety of textures, vary your cooking methods and apply different cuts to your vegetables to create
variation

A Purchase Order(PO) is a form issued by the buyer (restaurant) and sent to the vendor that indicates the items and
quantities to be purchased.
Sample Daily Purchase Order form.
Daily Purchase Order Date ___________________
Name of Restaurant __________________________ Purchase Order # __N/A_
__________________________________________
Address ___________________________________
__________________________________________ Requisition No. ___N/A__
Department _______________________________ Date Required ___________
Instruction for Completing Order. Prepare in triplicate for the vendor, business and the manager.
Unit On Hand Product Total Quantity
To order Specification
Ex: Fresh/frozen/canned Price per unit Total Cost
00 Dairy N/A N/A
00 N/A N/A
00 N/A N/A
00 N/A N/A
00 Meats N/A N/A
00 N/A N/A
00 N/A N/A
00 N/A N/A
00 Poultry N/A N/A
00 N/A N/A
00 N/A N/A
00 N/A N/A
00 Fish N/A N/A
00 N/A N/A
00 N/A N/A
00 N/A N/A
00 Dry Goods N/A N/A
00 N/A N/A
00 N/A N/A
00 N/A N/A
00 Miscellaneous N/A N/A
00 N/A N/A
00 N/A N/A
00 N/A N/A
00 Vegetables/Fruit N/A N/A
00 N/A N/A
00 N/A N/A
00 Herbs N/A N/A

.

A Product Specification (Spec) explains or describes product name, it’s intended use, grade, size and other product
characteristics. It also includes general instructions regarding delivery, payment procedures and other pertinent data. It
tells the supplier exactly what the buyer wants. A specification should be documented so that both the buyer and the supplier
are clear on the buyer’s purchase requirements.
Product Specification
Product Name:
Age: Packaging:
Grade: Temperature during delivery:
Cut of Meat: Point of Origin:
Exact cutting Instructions: Intended Use:
Weight Range: Product Characteristics, Fat Content:
Payment procedures: N/A Acceptable Substitutions:
Suggested MaximumRecommended Maximum Description of Storage
Food______________Temperature (C°)____Storage Time (days/months)__Container/procedures

Suggested Maximum storage temperatures and times chart

 

 Estimated times Real
Times Task Equipment

Example of timeline/prep list

 
Estimated times Real times Service times:
Service times:
Service times:
Service times:

Task Appetizer Main course Dessert Breads
150g Garlic chopped
1kg Carrots 40g 60g 50g
400g julienne 600g grated

Example of a timeline/prep list
Equipment Amount Product usage

Recipe Testing
Chef’s Name:___________________________ Student’s Name:___________________________
Date:___________________ Place:__________________ Time:__________________
Items On a scale of 1 to 5, with 5 being the highest, please rank the following Comments Would you buy? Add
to the menu?
Flavour Texture Appearance Yes No Yes No
Bloom’s Menu

Appetizers

Vegetable Terrine with a Sundried Tomato Basil Aioli
or
Cream of BroccoliSoup
or
Warm Asian Spiced Duck Salad, Orange Vinaigrette

Main Courses

Grilled Beef Tenderloin, Spicy Red Onion Marmalade, Twice Baked Potato, Spinach au Gratin
or

Coq au Vin
Lyonnaise Potatoes
Maple Glazed Carrots
or

Grilled Halibut with Caper Vinaigrette
Spanish Rice
Grilled Vegetable Skewers

Dessert

Pineapple Fritters and Coconut Ice Cream

$14