FBOMP301: Kitchen Mise en Place

Topic outline

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  General

  • Overview

    Introduction
    

    This module describes the skills, knowledge, and attitude required to perform kitchen mise en place. At the end of this module, the trainee will be able to select and use tools, and equipment, identify food commodities, select and prepare ingredients for cooking, set and arrange buffet station, and store food, tools, and equipment under minimum supervision.

    
    

                                                                Source: Internet

    Learning Objectives

    At the end of the module the learner will be able to:

    1. Select and use kitchen tools and equipment
    2. Select food commodities
    3. Prepare ingredients for cooking 
    4. Set and arrange buffet station
    5. Store food, tools, and equipment

  • Announcements Forum
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  Learning Outcome 1: Select And Use Kitchen Tools And Equipment

  • Indicative Content 1.1: Identification of kitchen tools Interactive Content
  • Indicative Content 1.2: Identification of Kitchen Equipment Interactive Content
  • Indicative Content 1.3: Using Kitchen Tools and Equipment Interactive Content
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  Learning Outcome 2: Select Ingredients for Menu Items

  • Indicative Content 2.1: Identification of Food Commodities Interactive Content
  • Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities Interactive Content
  • Indicative Content 2.3: Food Flavourings and Seasonings Interactive Content
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  Learning Outcome 3: Prepare Ingredients

  • Indicative Content 3.1: Measuring ingredients Interactive Content
  • Indicative Content 3.2: Application of preliminary preparations for ingredients Interactive Content
  • Indicative Content 3.3: Application of preliminary techniques Interactive Content
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  LEARNING OUTCOME 4: SET AND ARRANGE BUFFET STATION

  • Indicative Content 4.1: Selection of Tools and Equipment Interactive Content
  • Indicative Content 4.2: Alignment of Buffet Station Interactive Content
  • Indicative Content 4.3: Buffet Decoration Techniques Interactive Content
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  LEARNING OUTCOME 5: STORE FOOD, TOOLS AND EQUIPMENT

  • Indicative Content 5.1: Selection of storing tools and equipment Interactive Content
  • Indicative Content 5.2: Application of storing procedures for kitchen tools and equipment Interactive Content
  • Indicative Content 5.3: Storing food commodities Interactive Content
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  Sources

  • References Page