KT-Assignment 2 explanation

• Kitchen Theory
• MBO
• Studiejaar 1

A quick recap...

The following questions will help you with clarifying the tasks you are to undertake in the 2nd assignment. 

The 2nd assignment

While doing this assignment, you will carry out and elaborate on the processes in chapters 2 and 3 of the book "Bon Chef" during your internship. The assignment consists of three sub-assignments.

Name 5 raw products which are commonly used in commercial cookery

Name 5 pre-processed products which are commonly used in commercial cookery

Name 5 ready made products which are commonly used in commercial cookery

Name 5 homemade products which are commonly used in commercial cookery

Assignment 1

For the first assignment, you will study the menu and the recipes in your internship company. You research which products are homemade and which are pre-processed or purchased ready-made. 

Assignment 1

Then you will consider whether you could change something yourself and why. For example, you could order a whole fish and portion it yourself, or order unpicked lettuce and pick, wash and mix it yourself. When selecting a specific product, you naturally consider the purchase price of a convenience product and the costs of making it yourself.

Assignment 1

Enter four raw materials or components that are ordered pre-processed and/or ready-made. Then you write down per product what the chef should do to make or portion the product himself. Finally, you write what you would do yourself and consider the price, personnel costs, energy costs, etc.

Processing raw materials 

What type of product is an apple?

1. Homemade
2. Pre-processed
3. Ready made
4. Raw

What type of product is a roll of Puff Pastry?

1. Homemade
2. Pre-processed
3. Ready made
4. Raw

What type of product is a box of mini apple pies?

1. Homemade
2. Pre-processed
3. Ready made
4. Raw

Smoked salmon on a toast is considered as

1. Amuse
2. Starter
3. Main
4. Dessert

Crème burlee and ice cream are considered as

1. Amuse
2. Starter
3. Main
4. Dessert

Carpaccio is considered as

1. Amuse
2. Starter
3. Main
4. Dessert

Beef Bourguignon is considered as

1. Amuse
2. Starter
3. Main
4. Dessert

What is a Mise en Place (MEP) list?

Assignment 2

For the second assignment, you will map out the associated preparatory work, cooking and cutting techniques of 3 dishes (1 starter, 1 main course and 1 dessert). You will also make a mise en place list of these dishes. Then you will prepare the 3 dishes yourself and take photos of them. Once all the work has been mapped out, the ingredients and raw materials must be ordered. 

Recipe sheet 

MEP list

Name 3 cutting techniques

Name 5 cooking techniques

What categories of food suppliers there are out there?

Some suppliers can supply you with almost everything

1. True
2. Falls

Assignment 3

For the third assignment, you will create order lists for these dishes and merge them into one list per supplier. You sort the order lists by category (e.g., fish, meat, dry groceries, etc.), and you work out which requirements the products must meet when they are delivered. You will also check a delivery yourself and make a report of that. 

What steps should you take when receiving goods?

How can you ensure the safety of the received products?

Order list

Any Questions?