Exam Preparation

• Sustainability
• MBO
• HBO
• Studiejaar 1-4

Core Task P2-K1: 

Works in establishments that provides food and beverages

The core task of cooking is divided into three work processes. Within those work processes, there are a number of points on which you are assessed. These points are shown below per work process. Read these carefully to know precisely what is being asked of you.

P2-K1-W1: 

Carries out preparatory tasks in establishments that provide food and beverage

• Discuss with your colleagues who does what and when.

• Help them if needed.

• Check that there are enough materials, resources, and ingredients.

• Replenish the stock as needed.

• Get the devices you need ready.

• Make the mise-en-place.

• Work out the two dishes and hand them in to the assessor.

• Work cost-consciously with the ingredients.

• Work according to the company's standards concerning safety, hygiene, environment and health and safety.

• Make sure you are ready within the agreed time.

P2-K1-W3: Working in the kitchen.

• Please go through the order and the recipe that goes with it.

• Collect the raw materials/ingredients and products you need.

• Agree with colleagues about who does what and when.

• Cook two dishes.

• Apply the correct techniques when preparing the dishes.

• Prepare the dishes and serve them within the agreed time.

• Make sure that the dishes meet the quality requirements of your exam location/company.

• Take into account the dietary requirements of the guests.

• Show that you have sufficient knowledge about the different products and dishes.

• Work neatly and in a logical order.

• Work according to safety rules and legal guidelines.

P2-K1-W4: 

Carries out rounding off tasks in the kitchen.

• Agree with colleagues about who does what and when.

• Clean the workspace and equipment.

• Tidy up the workspace and equipment.

• Use the right cleaning products and materials.

• Clean up the cleaning products and materials safely and neatly after use.

• Check that all final work has been done.

• Check that the exam location/company is ready for the next day.

• Work according to the company cleaning plan, safety rules and legal guidelines.

• Complete the checklists from the company cleaning plan. Hand it into the assessor

The Exam

• At the start of the exam, the assessor will tell you which two dishes you will prepare and then present restaurant-worthy and food-safe.
• Once you are informed, you may finalise your mise en place list and the  work schedule. 
• Then you will do a risk analysis of the two dishes. 
• Then you collect the materials and the ingredients, and you can start. 

During the Exam

• In between, you will be called for material and product recognition.
  
• You will also perform  temperature registrations, and in case of deviations, you must describe which actions you take. 
• At the end of the exam, you will fill in the cleaning plan checklist. 
• All forms you need during the exam are attached.

During the Exam

•  At the end of the exam, you hand in this document to the assessors. For the total exam, including preparation, it takes 8 clock hours. 
• We assume 4 hours of preparation at home and 4 hours for the actual exam implementation. 

Example timeline for the exam.

What is MEP?

The UN's Sustainable Goals

Welcome to Restaurant ED

Tonight you are going to experience a culinary journey which was created based on the principles of using lost and forgotten products a moment before they seize from existing.

Growing our own products

• Herbs and mushrooms and seasonal vegetables are currently growing in our back garden, hoping to expand and to provide us with more produce.

•Connection with Earth is a significant aspect of sustainability. The produce is used in our various restaurants.

Waste Management

• We emphasize on separation and disposal of waste accordingly;

 •We re-using and reincarnating products an thus minimize our waste.

•Nothing was ordered for tonight's event. All of the products are leftovers that got a 2nd chance. 

Menu planning

•More carbohydrate -based meals;

•Less meat, fish and dairy content;

•Using local and seasonal goods, which are produced sustainably;

•Limiting processed foods;

•Using eco-labelled or Similar;

•Restricting ingredients to more sustainable sources.

Menu 30/1/23 

★

Freshly baked bread 

with babaganouche, aioli and tapanade

★

Jerusalem articoke veloute 

with potato salad and spicy croutons 

★

Mushroom showarmah with cheese croquettes, freshly baked flatbread, tahini-yoghurt sauce and pickled vegetables

★

Tonka panna cotta 

with fruit coulis and almond tuile 

★

Jerusalem articoke veloute

with potato salad and spicy croutons 

• Celeriac is a very Dutch vegetable, now in its prime.
• Very versatile product that can be used in many dishes.
• Usually in season from Oct. to Mar. 
  
• Store in the fridge for 1-2 weeks. 

Aubergine "Schnitzel", oven roasted potato, chimichurri & coleslaw

• 
  
• Ideally, animal based products should be eliminated from our menus, yet if consumed, they should be sustainably produced and local as possible. The bavette offcuts were use as they are: leftovers, secondary cuts and local. Aubergine is a great meat substitute!
• The Chimichurri sauce is made with herbs and spices that had a better day. They are slightly fermented in vinegar and lemon to create an acidic sauce that compliments the rest of the dish.
  

Thinly sliced pineapple, fruit coulis, brownie crumble & coconut sorbet  

• 
  
• The pineapple started to rot, they almost threw it away, but I was there just in time to save it. When fruits are starting to rut, there is a tiny time frame where they are actually at their prime with regards to flavour.
• The brownie crumble is made from the off cuts from banqueting kitchen. 
•  The coulis is made from a collection of the fruits that were left behind after events and from off cuts. 

It's in our hands

Small adjustments can make a difference. It starts with awareness and attention. Please stay engaged and spread the word!