WASTE MINIMISATION TECHNIQUES FOR USE DURING FOOD PREPARATION, COOKING, PRESENTATION AND SERVICE

Question 1

WHAT ARE THE 4 WASTE MINIMISATION TECHNIQUES?

Answer 1

1. Correct portion control
2. Correct storage, handling and preparation of food
3. Use of off cuts
4. Waste minimisation techniques

Question 2

CORRECT PORTION CONTROL

Answer 2

• Avoid wasting food and money (appropriate sizes for the dish) - open lines of communication
• Serves should be weighed and portioned accurately to avoid large amounts of extra food - appropriate utensils eg ice cream scoop, ladle
• If meals are consistently not being finished by customers, the portion size needs to be reduced - feedback and communication between staff, standard recipe card

Question 3

CORRECT STOAGE, HANDLING AND PREPARATION OF FOOD

Answer 3

• All foods must be stored and handled correctly to minimise the rate of deterioration
• Must purchase food of high quality (last longer)
• Do not order excess stock
• Stock rotation needs to occur (FIFO + LILO)
• Accurate trimming of vegetables to minimise wastage
• Correct food preparation + handling can also minimise waste eg storing food at correct
  temperatures

Question 4

USE OF OFF CUTS

Answer 4

• Off cuts/trimmings from food should not be thrown out but rather used for mirepoix or in stock pots
• Off cuts can also be used in soups and stews (reduces waste and is also cost efficient)

Question 5

WASTE MINIMISATION TECHNIQUES

Answer 5

• If there is an excess of stock having a special eg extra chicken fillets two for one chicken schnitzel to minimise wastage
• Accurate measurements and calculations are necessary to avoid creating excess waste (metal straws)
• Recyclable products should be separated and recycled