About This Chapter
Food Preparation - Chapter Summary
These short and engaging lessons provide a high-level overview of food preparation methods. Inside the chapter, you'll find short and engaging lessons that cover food preparation vocabulary, skills, equipment, safety standards and more. You'll also examine the basics of bartending and study the essential requirements of halal and kosher food preparation.
You can study this chapter in sequence or jump to specific topics that you want to focus on. Each lesson comes with a short quiz to help you ensure your comprehension of the material. The chapter is completely self-paced and you can access the lessons using almost any device that has an Internet connection.
How It Helps
Proper food preparation is essential for ensuring the safety of restaurant and hotel customers. These food preparation lessons can help a variety hospitality professionals learn or review fundamental food preparation methods, rules, equipment and more. If you're new to the industry, these lessons can equip you with the knowledge you need to safely prepare food. These lessons can benefit industry professionals who want to transition into a food service position and who need to demonstrate competency in food preparation.
Upon completion of this chapter, you should be able to:
- Recognize different types of food preparation
- Define prepared food
- List food preparation terminology
- Use basic skills for food preparation
- Identify equipment that's used to prepare food
- Consider food preparation regulations and safety standards
- Know hygiene rules and how to use gloves while preparing food
- Understand how to prepare halal and kosher food
- Assess bartending supplies, tools, vocabulary and tips
1. Using Gloves in Food Preparation
Do you know why food workers are often seen wearing gloves? In this lesson on food and beverage management, we will learn about the use of gloves as a key tool to foster hygiene and health, and as a means to prevent food-borne illnesses.
2. What is Prepared Food?
What is the difference between food and prepared food? Does it matter? In this lesson, we'll look at the prepared food industry and see why this classification can be very significant.
3. What is Food Preparation? - Definition & Types
Humans are the only living beings on Earth that do not exclusively eat food as it appears in nature. In this lesson, we'll look at the stages of food preparation and see what they mean to the culinary arts today.
4. Food Preparation Terms
Brushing up on your food preparation knowledge means having a solid understanding of important kitchen terms. In this lesson, you'll learn more about the key vocabulary terms crucial in food prep.
5. Types of Food Preparation Equipment
In this lesson on food and beverage management, you will learn about the different types of equipment used for food preparation, including essential knowledge of equipment required for efficient operation and management of food production.
6. Kosher Food: Preparation & Guidelines
Some dietary restrictions are personal choices; others are a bit more serious. In this lesson, we are going to review Jewish dietary laws and see what makes certain food fit to eat.
7. Basic Food Preparation Skills
Understanding the basics of food preparation means acquiring some important skills in the kitchen. In this lesson, you'll learn more about some basic food preparation skills that will help at home or in a commercial kitchen.
8. Halal Food Preparation
For culinary arts students in today's world, halal food preparation may become a vital skill. In this lesson, we will examine this concept and see what halal cooking looks like.
9. Food Preparation Regulations
This lesson describes basic food safety regulations that are required to be followed by food handlers when preparing and serving food. Temperature control, personal hygiene, and operational cleanliness are discussed.
10. Food Preparation: Hygiene & Safety
In this lesson, we will review basic food safety guidance in a commercial setting. We will give special focus to maintaining a clean and hygienic food prep area, as well as storing, cooking, and serving food at safe temperatures.
11. Bartending Basics: Supplies & Tools
A commercial bar must have a number of basic tools and supplies on hand to quickly and efficiently prepare customer orders. Quick service and minimal waste help a bar maintain profits.
12. Bartending Basics: Tips & Terminology
In this lesson we will review some of the common drink terminology used in a bar setting and how when combined with a few personal bartender tips, it results in customer satisfaction.
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Other chapters within the Hospitality & Tourism Management Training course
- Hospitality Industry Basics
- Operating in the Hospitality Industry
- Hospitality Management
- The International Hospitality Industry
- Customer Service & Housekeeping
- Restaurant Services & Types
- Menu Planning
- Food Storage & Emergency Preparation
- Inventory Control
- Marketing in Hospitality
- Financial Management in Hospitality