SITHCCC024 – Prepare and present simple dishes

Home Hospitality Units SITHCCC024 – Prepare and present simple dishes

SITHCCC024 – Prepare and present simple dishes

In this unit you will learn how to;

  1. Prepare for service
  2. Prepare food
  3. Present and store food in clean work area


Preparing and serving food is not necessarily always a complex and intricate process. There are many instances in which simple foods will need to be prepared but this is not to say that the preparation and presentation process should be any less thorough and thoughtful than when serving in a fine dining restaurant.

Preparing simple foods might be a matter of preparing quick salads or finger foods; it might involve working in smaller kitchens or at outdoor venues.

No matter what the circumstances – working with simple dishes can be a source of great satisfaction and should always be undertaken with the customer and the organisation’s reputation in mind.

Prepare for service

Once guests have arrived and service begins there is precious little time for preparation, so preparing for food service is an essential task in any kitchen; equipment, implements and preparation surfaces must be clean and ready to use; food products must be properly processed and be ready to cook and serve.

In this section, we will look at the skills and knowledge needed to:

  • Review menu or product list to determine preparation requirements for simple dishes
  • Check quantities and quality of food items and restock where necessary
  • Complete food preparation prior to service
Determining Requirements of the Menu

The first step in preparing for service is to review the menu for the day (or service period) to determine what items need to be gathered and prepared. Unlike some menus preparing for simple dishes can be relatively uncomplicated. Simple dishes may include (but are not limited to):

  • Dishes prepared off-site and re-thermalised
  • Dishes containing a small number of ingredients
  • Dishes that require singular or limited cooking and preparation techniques such as:
  • Finger food
  • Fish and chips
  • Fried chicken
  • Hamburgers
  • Hot dogs
  • Kebabs
  • Noodles
  • Pasta
  • Pies
  • Pizza
  • Pre‑prepared soups
  • Salads
  • Sandwiches

Menu and food style will depend on the type of operation for which you work. This might include fast food, casual restaurant, silver service, semi-silver service or ethnic operations.  The menu structures will also depend on the theme or style of your restaurant. Then, too, customer requirements change with trends and competition from other food vendors. McDonald’s, for example, have recently changed their menu to keep up with customer demand for healthier food. So your menu items may need to change to match current customer requirements.

The preparation process also means that you need to ensure that all equipment and ingredients are ready before you open for business and several factors help contribute to the presentation of food you will serve including (but not limited to):

  • Cleanliness of service ware
  • Correct portioning
  • Timing and teamwork
  • Logical work sequence
  • Placement of food
  • Creativity
  • Attention to detail
  • Appropriate use of garnishes
  • Balanced arrangement
Mis en Place

Mise-en-place refers to all the preparation that you complete before service begins, as many tasks cannot be done later without interrupting service to your customers. Mise-en-place, then, includes the following:

  • Assembling and preparing ingredients for menu items
  • Cleaning, peeling and slicing fruit and vegetables
  • Preparing simple food items such as salads, sandwiches, garnishes, marinades, coatings and batters
  • Selection and handling (thawing, reconstituting, regenerating, re-thermalising) of portion controlled and convenience products
  • Display of goods in appropriate storage facilities

Mise-en-place in some establishments will require the preparation of simple food items such as salads and sandwiches. These can be prepared and used as part of your cold display.

… continued in learner guide….

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