Job Summary, Job Title and Job Category Job Summary

VTOS STANDARDS FOR EUROPEAN CUISINE PROCESSING

1. Job Summary, Job Title and Job Category Job Summary

Work as a European cook in a hotel, restaurant or similar establishment at an entry level level, responsible for preparing food and cooking European dishes.

Job Title

Typically, people who do this job are called:

 European kitchen staff

List of jobs

1. Kitchen organization 6. Preliminary preparation

2. Preparation 7. Basic stock and sauce

3. Food hygiene 8. Breakfast dishes

4. Kitchen equipment 9. End of shift

5. Cooking methods 10. Appendix: Some recipes

Food for VTOS vocational skills standard assessment

2. Work and tasks: Continuous plan

Main job:

10	(Total)
Skill section:	50	(Total)
Knowledge section:	41	(Total)

Maybe you are interested!

KITCHEN ORGANIZATION
SKILLS SECTION	KNOWLEDGE SECTION
	1.1	Kitchen organization
	1.2	Organizing staff in the kitchen

2.	PREPARING TO WORK
SKILLS SECTION	KNOWLEDGE SECTION
	2.1	Prepare to receive shift
2.2	Personal hygiene and clothing
2.3	Prepare work area

2.4	Kitchen safety rules
2.5	Fire safety

3.	FOOD HYGIENE
SKILLS SECTION	KNOWLEDGE SECTION
	3.1	The proliferation of bacteria bacteria

4.	KITCHEN EQUIPMENT
SKILLS SECTION	KNOWLEDGE SECTION
	4.1	Kitchen utensils
	4.2	Large equipment
4.3	Knife preparation and sharpening
4.4	Using a knife
4.5	Beat until fluffy liquid form with whisk
4.6	Mix the mixture using a spoon or flat mixer

5.	COOKING METHODS EAT
SKILLS SECTION	KNOWLEDGE SECTION
5.1	Boil/blanch in boiling water
5.2	Stew
5.3	Blanching
5.4	Steamed
5.5	Fry with little oil
5.6	Deep fry
5.7	Stir-fry until soft.
5.8	Fry
5.9	Oil-free roasting
5.10	Grill
5.11	Grill on grill or griller
5.12	Pan fry until the ingredients are firm.
5.13	Braised, stewed, braised
5.14	Bake until cheese is golden brown on top. food
5.15	Microwave cooking

6.	PREPARATION
SKILLS SECTION	KNOWLEDGE SECTION
6.1	Prepare vegetables (roots, fruits)

Prepare vegetables, onions and how to cut them basic state
		6.3	Prepare vegetables and how to cut them basic state
6.4	Meat preparation
6.5	Prepare flat fish
6.6	Basic chicken filtering method
6.7	Prepare round fish
6.8	Slice and chop
6.9	Use a hand grater or knife mandolin

7.	BROTH AND SAUCE BASIC
SKILLS SECTION		KNOWLEDGE SECTION
7.1	Brown broth
7.2	Spice bundle
7.3	Basic butter fried flour sauce
7.4	Hollandaise sauce
7.5	Mayonnaise
7.6	French vinaigrette
7.7	Thick soup
7.8	clear soup (consommé)

8.	BREAKFAST DISHES
SKILLS SECTION		KNOWLEDGE SECTION
8.1	Omelette
8.2	Scrambled eggs
8.3	Fried eggs
8.4	Poached eggs
8.5	Hot dishes on the buffet counter
8.6	Sandwich

9.	END OF SHIFT
SKILLS SECTION		KNOWLEDGE SECTION
9.1	Turn off electrical and gas appliances
9.2	Clean large appliances in kitchen
9.3	Food storage
9.4	Clean up trash
9.5	Cleaning surfaces
9.6	Cleaning small tools
9.7	Close the kitchen door

6.2

KITCHEN ORGANIZATION


SKILLS SECTION	KNOWLEDGE SECTION
	11.1	French Onion Soup
	11.2	Tomato basil soup
	11.3	Smoked fish soup
	11.4	Smoked pork belly stuffed mushrooms smoke and garlic
	11.5	Tomato and cheese salad Mozzarella
	11.6	Potato salad
	11.7	Xeeda Imperial Salad (Caesar salad)
	11.8	Mussels sauteed in white wine
	11.9	Avocado fish with lemon butter sauce
	11.10	Cold salmon
	11.11	Pepper steak
	11.12	Stronganoff style fried beef
	11.13	Fried minced beef in sandwich soft
	11.14	Red beans cooked with ground beef sauce
	11.15	Saltimbocca alla Romana)
	11.16	Lamb loin with tarragon sauce Tarragon
	11.17	Breaded pork tenderloin fried with apple salsa
	11.18	Lamb Oval with Spring Onions and balsamic vinegar
	11.19	Chicken Tenderloin with Fennel
	11.20	Chicken stewed in red wine
	11.21	Poached eggs with sauce and baked in the oven
	11.22	Round spaghetti with creamy meat sauce smoked
	11.23	Flat noodles with vegetable sauce
	11.24	Special fried rice
	11.25	Italian Rice with Spinach (Spinach Risotto)
	11.26	Braised Red Cabbage
	11.27	Baby carrots with basil
	11.28	Young onions braised in honey
	11.29	Breaded sliced onions fried

10.

11:30

Baby potatoes with peas

11.31

Diced vegetables stir-fried

(Ratatouille)

VTOS STANDARDS FOR PROCESSING VIETNAMESE CUISINE

1. Job Summary, Job Title and Job Category Job Summary

Work as a cook in a hotel, restaurant or similar establishment at an entry level level, responsible for preparing food and cooking Vietnamese dishes.

Job Title

Typically, people who do this job are called:

 Kitchen staff

List of jobs

1. Kitchen organization 1. Cooking methods

2. Prepare to work 2. Pre-processing

3. Food hygiene 3. Types of broths and sauces

main

4. Kitchen equipment 4. Breakfast dishes

5. Basic understanding of food ingredients 5. End of shift work

6. Appendix: Some recipes for preparing dishes for the VTOS vocational skills standard assessment section

2. Work and tasks: Continuous plan

Main job: 11 (Total) Skill job: 44 (Total) Knowledge job: 44 (Total)

KITCHEN ORGANIZATION
SKILLS SECTION		KNOWLEDGE SECTION
		1.1	Kitchen organization
		1.2	Organizing staff in the kitchen

2.	PREPARING TO WORK
SKILLS SECTION		KNOWLEDGE SECTION
		2.1	Prepare to receive shift
2.2	Personal hygiene and clothing

Prepare work area
		2.4	Kitchen safety rules
		2.5	Fire safety

3.	FOOD HYGIENE
SKILLS SECTION		KNOWLEDGE SECTION
		3.1	The proliferation of bacteria bacteria

4.	KITCHEN EQUIPMENT
SKILLS SECTION		KNOWLEDGE SECTION
		4.1	Kitchen utensils
		4.2	Large equipment
4.3	Knife preparation and sharpening
4.4	Using a knife

5.	BASIC UNDERSTANDING OF FOOD INGREDIENTS PRODUCT
SKILLS SECTION		KNOWLEDGE SECTION
		5.1	Herbs and spices
		5.2	Quality standards for staple food

6.	COOKING METHODS EAT
SKILLS SECTION		KNOWLEDGE SECTION
6.1	Boil/blanch in boiling water
6.2	Stew
6.3	Blanching
6.4	Steamed
6.5	Frequency
6.6	Fry with little oil
6.7	Deep fry
6.8	Fry
6.9	Oil-free roasting
6.10	Grease trap
6.11	Dry roast (no oil)
6.12	Grill
6.13	Grill on grill or griller
6.14	Pan fry
6.15	Braised, stewed, braised

2.3

Microwave cooking

7.	PREPARATION
SKILLS SECTION		KNOWLEDGE SECTION
7.1	Prepare vegetables (roots, fruits)
		7.2	Prepare vegetables and how to cut them basic state
7.3	Meat preparation
7.4	Prepare flat fish
7.5	Basic chicken filtering method
7.6	Prepare round fish
7.7	Slice and chop
7.8	Use a hand grater or mandolin

8.	TYPES OF BROTH AND THE MAIN DISH SAUCE
SKILLS SECTION		KNOWLEDGE SECTION
8.1	Chicken broth
8.2	Beef broth
8.3	Pork broth
8.4	The basic dipping sauce is fish sauce (for spring rolls).
		8.5	The basic dipping sauce from the root is soy sauce
		8.6	Other sauces

9.	BREAKFAST DISHES
SKILLS SECTION		KNOWLEDGE SECTION
9.1	Pho, vermicelli, glass noodles, noodles
9.2	Porridge
9.3	Sticky rice
9.4	Rice rolls
9.5	Sandwich
9.6	Other small cakes

10.	END OF SHIFT
SKILLS SECTION		KNOWLEDGE SECTION
9.1	Turn off electrical and gas appliances
9.2	Clean large appliances in kitchen
9.3	Food storage
9.4	Clean up trash

6.16

Cleaning surfaces
9.6		Cleaning small tools
9.7		Close the kitchen door

11.	KITCHEN ORGANIZATION
SKILLS SECTION		KNOWLEDGE SECTION
		11.1	Traditional beef pho
		11.2	Hue beef noodle soup with pork leg and beef
		11.3	Dalat crab and asparagus soup
		11.4	Shredded chicken salad
		11.5	Banana flower salad
		11.6	Lotus root salad with shrimp and meat
		11.7	Hanoi fried spring rolls
		11.8	Fresh spring rolls with shrimp
		11.9	Grilled beef wrapped in tyre leaves
		11.10	Shrimp wrapped in sugarcane
		11.11	Fish cake
		11.12	Braised fish in clay pot
		11.13	Fried Sesame Shrimp
		11.14	Snails cooked with banana and bean
		11.15	Boiled chicken
		11.16	Bun Cha
		11.17	Beef in red wine sauce
		11.18	Honey roasted bird
		11.19	Duck with pineapple
		11.20	Stir-fried squash tops with garlic
		11.21	Fried stuffed tofu with sauce tomato
		11.22	Braised Eggplant with Tofu
		11.23	White rice
		11.24	Rice
		11.25	Mixed fried rice
		11.26	Stir-fried vermicelli with crab
		11.27	Stewed tea
		11.28	Lotus seed longan tea
		11.29	Banh troi
		11:30	Ginger jam
		11.31	Coconut jam

Comment