Unit 28: WORLD FOOD

 Unit 28: WORLD FOOD

World Food T/601/1767


LO1 Understand the characteristics and influences in world cuisine

Understand the characteristics and influences in world cuisine World regions: European; the Americas; Caribbean; Pacific Rim; Far East; Middle East; Indian sub-continent; Africa; Australia Characteristics: conventional menu structures eg starters, main courses, sweets, regional and cultural variations; sequencing of courses/dishes; why do people eat what they eat Trends: recipe development; dietary/special requirements; health issues eg lifestyle, balanced diet, anaphylactic shock; fusion with different cuisines; changes in customer demand; changes in menu structure; religion

 1.1 compare and contrast the characteristics of different world region cuisines

1.2 discuss influences in regional or world cuisine


 LO2 Understand the multicultural nature of food and drink in society

 Understand the multicultural nature of food and drink in society Multicultural: historical and geographical influences eg European, Asian, Pacific Rim, the Americas Food: current trends; association and relationship with drink; branded foods and food businesses Drink: current trends; alcoholic eg beers, lagers, ciders, wines, spirits, liqueurs; non-alcoholic eg soft drinks, bottled water; tea/speciality tea; coffee eg cappuccino, espresso, mocha, latte; service procedures and techniques; trends eg designer waters, branded alcohol drinks, energy drinks

2.1 discuss how historical and geographic influences have defined the multicultural nature of food and drink

 2.2 evaluate developing trends in food and drink



LO3 Be able to use preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner

Be able to use food preparation and cooking knowledge and skills to prepare dishes from different world regions in a professional, safe and hygienic manner Preparation: time planning; food orders; selecting and using appropriate equipment; commodities and methods; food safety Cooking: methods; processing; timing; quality; selecting and using appropriate equipment Professional: attitude; high standard of personal appearance including proper uniform; good hygienic practices; attentiveness; body language; attention to detail; treating colleagues with respect; effective communication eg listening, speaking, relaying messages and orders accurately and promptly Safety and hygiene: key legislation eg food safety; cross contamination; monitoring and control points: maintaining quality; use of resources; appearance and acceptability; code of practice

3.1 demonstrate skills in the preparation and cooking of a range of dishes from different world cuisines

3.2 demonstrate a professional attitude at all times following safe and hygienic working practices when preparing and cooking dishes


 LO4 Be able to apply evaluation techniques and criteria to a range of dishes

 Be able to apply evaluation techniques and criteria to a range of dishes Techniques: collecting information; sources of information eg customers, colleagues; qualitative/quantitative feedback; dish analysis sheets; timing schedules; working methods; making reasoned judgements based on available information; recommendations for improvement Criteria: timing; quality; appearance; taste; colour; texture; cost; aesthetic appeal; specialised equipment; reasons for change

4.1 evaluate clearly and coherently a range of dishes from different world cuisines


 4.2 make valid recommendations for improvement


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