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This programme explains to cooks how to make basic stocks, soups and sauces including the five so-called ‘mother’ sauces that underpin much international cuisine, plus their derivatives.

Featured recipes are shown in detail to illustrate the cooking methods, utensils and ingredients used; full recipes are provided in the accompanying workbook.

9. Dry Heat Cooking Methods Part 9 demonstrates the dry heat cooking methods 8. Wet Heat Cooking Methods for meat, seafood, poultry and vegetarian food: In this part, the cook is taken through each of the baking, roasting, grilling and shallow frying. wet heat cooking methods for meat, seafood, Recipes are shown that illustrate the basic poultry and vegetarian food: braising, boiling, principles of dry heat cooking methods and these poaching, steaming and stewing. Recipes are and more recipes are included in the demonstrated that illustrate the basic principles of accompanying workbook. wet heat cooking methods and these and more recipes are included in full in the accompanying workbook.

Format Regulations addressed •Maritime DVD andLabour e-workbooks Convention (MLC) 2006, •Regulation VOD 3.2 •Standard VOD Online A3.2 Food and Catering • CBT

Target Audience

Target Audience With the Catering Assistance of: Primary: departments on ships MainMV Topics CMA CGM Coral Secondary: Masters, senior officers and crew on • Galley inspections ships • Menu and cost control BWplanning Fleet Management • Management and/ record-keeping CMA CGM HO CMASHIPS • Healthy eating International Main Topics Maritime Organization (IMO) • Product knowledge Lloyds • GalleyRegister inspections • Kitchen equipment National Marine Facilities Systems • Menu planning and costSea control • Cooking techniques: Outside Catering Hire • Management and record-keeping Basic stocks, soups and sauces Paris MoU • Healthy eating Wet heat methods Vroon Shipmanagement • Product knowledge Dry heatShipmanagement methods Wallem • Kitchen equipment Bread, pastry and basic desserts • Cooking techniques: Basic stocks, soups and sauces Wet heat methods Regulations addressed Dry heat methods Maritime Labour Convention (MLC) 2006, Bread, pastry and basic desserts Regulation 3.2 Standard A3.2 Food and Catering Regulations addressed Maritime Labour Convention (MLC) 2006, Regulation 3.2 Standard A3.2 Food and Catering

© Videotel MMXIII

Produced in association with: Garrets International Ltd

With the Assistance of: MV CMA CGM Coral BW Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Vroon Shipmanagement Wallem Shipmanagement

Details from: Videotel Marine International 84 Newman Street, London, W1T 3EU, UK Tel: + 44 (0) 20 7299 1800 Fax: + 44 (0) 20 7299 1818 www.videotel.com sales@videotel.com

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10. Bread, Pastry and Basic Desserts Format final shows how to make bread (yeast and •The DVD andpart e-workbooks oil-rich, butter-rich, sweet, wholemeal, •non-yeast, VOD basic pastry and other popular varieties •flavoured), VOD Online of pastry and, finally, desserts. The types of bread • CBT 10. Bread, Pastry and Basic Desserts demonstrated address different religious, cultural The final part shows how to make bread (yeast and and dietary requirements. How yeast works to non-yeast, oil-rich, butter-rich, sweet, wholemeal, make Audience dough rise is explained. As with parts 7, 8 Target flavoured), basic pastry and other popular varieties shown being and 9, numberdepartments of recipes are Primary:aCatering onalso ships of pastry and, finally, desserts. The types of bread made, through to the senior finished dish. More recipes Secondary: Masters, officers and crew on demonstrated address different religious, cultural are included in the accompanying workbook. ships and dietary requirements. How yeast works to make dough rise is explained. As with parts 7, 8 and 9, a number of recipes are also shown being Main Topics made, through to the finished dish. More recipes • Galley inspections are included in the accompanying workbook.

• Menu planning and cost control • Management and record-keeping • Healthy eating • Product knowledge • Kitchen equipment • Cooking techniques: Basic stocks, soups and sauces Wet heat methods Dry heat methods Bread, pastry and basic desserts

Format • DVD and e-workbooks • VOD • VOD Online • CBTProduced in association with: Format Garrets International Ltd • DVD and e-workbooks • VOD Target Audience • VOD Online Primary: Catering departments on ships • CBT Secondary: Masters, senior officers and crew on ships

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10. Bread, Pastry and Basic Desserts The final part shows how to make bread (yeast and non-yeast, oil-rich, butter-rich, sweet, wholemeal, 9.

Dry Heat basic Cooking Methods flavoured), pastry and other popular varieties Part 9 demonstrates dry heatThe cooking of pastry and, finally,the desserts. types methods of bread for meat, seafood, poultry and vegetarian food: demonstrated address different religious, cultural baking, roasting, grilling and frying. and dietary requirements.

Howshallow yeast works to Recipes are shown that illustrate the basic make dough rise is explained. As with parts 7, 8 principles of dry heat cooking and these aremethods also shown being and 9, a number of recipes and more recipes are included in the made, through to the finished dish. More recipes accompanying are included inworkbook. the accompanying workbook.

9. Dry Heat Cooking Methods Part 9 demonstrates the dry heat cooking methods for meat, seafood, poultry and vegetarian food: baking, roasting, grilling and shallow frying.

Recipes are shown that illustrate the basic 9. Dry Heat Cooking Methods principles of dry heat cooking methods and these Part 9 demonstrates the dry heat cooking methods and more recipes are included in the for meat, seafood, poultry and vegetarian food: accompanying workbook. baking, roasting, grilling and shallow frying.

Recipes are shown that illustrate the basic principles of dry heat cooking methods and these and more recipes are included in the accompanying workbook.

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Catering On Board Ship Series Healthy food is a vital part of all seafarers’ welfare on board. When crews eat a balanced and nutritious diet, they are more contented, more productive and less likely to have accidents. MLC 2006 regulations have laid down new catering standards for food and drinking water on board vessels, ensuring suitable quantity, quality, nutritional value and variety is available that is prepared and served in hygienic conditions.

The Catering on Board Ship Series addresses the new MLC 2006 regulations and aims to help improve the standard of catering on board by emphasising the importance of food safety, the relationship between diet and health and by motivating cooks to plan and produce healthier and more varied meals, while making good use of the provisioning budget.

Each part in this series is accompanied by an electronic workbook which highlights key learning points and contains information on further resources as well as assessment questions. Where appropriate, printable recipes are also provided.

2. Menu Planning and Cost Control This programme helps the cook to prepare in advance, so that they have what they need on board. It shows how to plan a varied menu that is healthy and nutritious and meets the crew’s cultural, religious, medical and individual needs and preferences, including those working at night.

Recommendations are made about which ports to purchase from, when to generate an order and the importance of requesting products by brand, in order to be certain about quality. A menu is costed out, showing how the budget can be efficiently managed by calculating the number of portions required. Tips for how to reduce wastage, for example by ordering the correct amount, storing correctly and using up leftovers, are also included.

1. The Galley Inspection This programme emphasises the fact that good hygiene in the galley is enforced by law and shows the Master (or the assigned senior officer) what to look for during a galley inspection to detect inadequate hygiene, attire, record keeping and stock rotation. It is their responsibility to inspect the galley, freezers, store rooms and waste areas and to write down actions required and dates for the follow up inspections. Any task in the galley with risk factors must be risk assessed on Hazard Analysis and Critical Control Point (HACCP) principles. Food areas must be clean and well organised. Personnel must be working hygienically.

Effective pest control measures must be in place.

Equipment must be safe and functioning correctly.

3. Management and Record-Keeping In this programme, cooks learn how to manage their tasks effectively and to make the best use of everyone’s time. All routines and operations including hours of rest must be documented, not only to comply with MLC 2006 but also to stay on top of the workload. Documents include the work diary, the work list or ‘mise en place’ (the breaking down and prioritising of tasks for making a meal), stock records, temperature and equipment logs and cleaning schedules. This paper trail is both for the cook, to make their work easier and more efficient and for any external audit to demonstrate

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that company standards are being implemented on board.

4. Healthy Eating Guidelines This part educates the crew about sensible eating (and drinking) choices. The overall message is one of freshness, balance and moderation in eating a diet made up all the food groups. The risks of not eating healthily are explained, ranging from serious illnesses (such as cardiovascular disease, diabetes and certain cancers) down to fatigue. There are separate sections on carbohydrates, fat, sugar, protein, vitamins and minerals, fluids, special diets, food intolerances and allergies. Advice is given on how to improve the quality of one’s diet by making simple changes such as using less salt, fat and sugar, eating at least five portions of fruit and vegetables a day.

5. Product Knowledge Part 5 will increase cooks’ knowledge of food products (such as meat, fish, vegetables, fruit, 5. Product Knowledge starch, grains, pulses, national products, herbs Part 5 will increase cooks’ knowledge of food and spices). The aim is to encourage cooks to products (such as meat, fish, vegetables, fruit, create more varied menus, to increase efficiency starch, grains, pulses, national products, herbs and cost-effectiveness through, for example, and spices). The aim is to encourage cooks to understanding how cheaper cuts of meat can be create more varied menus, to increase efficiency used and to provide healthier meals for instance and cost-effectiveness through, for example, by using herbs and spices to make a dish more understanding how cheaper cuts of meat can be interesting rather than relying on the use of salt. used and to provide healthier meals for instance There is advice about how to cook different cuts of by using herbs and spices to make a dish more meat and fish, how to store and thaw different interesting rather than relying on the use of salt. products, whether in the store room, freezer or There is advice about how to cook different cuts of refrigerator. There is also information on types of meat and fish, how to store and thaw different meat/fish/dairy that different cultures may not eat products, whether in the store room, freezer or and an explanation of Use By and Best Before refrigerator. There is also information on types of dates. meat/fish/dairy that different cultures may not eat and an explanation of Use By and Best Before dates.

6. Kitchen Equipment Under MLC 2006, the ship must be supplied with adequate equipment for the catering department.

6. Kitchen Equipment This programme shows the standard kitchen Under MLC 2006, the ship must be supplied with equipment items that are needed in the galley, adequate equipment for the catering department. how to use them safely and effectively and how to This programme shows the standard kitchen maintain them. Different types of knives are equipment items that are needed in the galley, shown, along with demonstrations of how to cut how to use them safely and effectively and how to different food items and how to maintain and maintain them. Different types of knives are sharpen a knife. The importance of equipment shown, along with demonstrations of how to cut inspection and maintenance and the logging of different food items and how to maintain and faulty equipment is emphasised. Useful but not sharpen a knife. The importance of equipment inspection and maintenance and the logging of faulty equipment is emphasised. Useful but not

essential equipment is also listed and cook’s clothing is illustrated. essential equipment is also listed and cook’s clothing is illustrated.

7. Basic Stocks, Soups and Sauces This programme explains to cooks how to make basic stocks, soups and sauces including the five 7. Basic Stocks, Soups and Sauces so-called ‘mother’ sauces that underpin much This programme explains to cooks how to make international cuisine, plus their derivatives. basic stocks, soups and sauces including the five Featured recipes are shown in detail to illustrate the so-called ‘mother’ sauces that underpin much cooking methods, utensils and ingredients used; international cuisine, plus their derivatives. full recipes are provided in the accompanying Featured recipes are shown in detail to illustrate the workbook. cooking methods, utensils and ingredients used; full recipes are provided in the accompanying workbook.

8. Wet Heat Cooking Methods In this part, the cook is taken through each of the wet heat cooking methods for meat, seafood, 8. Wet Heat Cooking Methods poultry and vegetarian food: braising, boiling, In this part, the cook is taken through each of the poaching, steaming and stewing. Recipes are wet heat cooking methods for meat, seafood, demonstrated that illustrate the basic principles of poultry and vegetarian food: braising, boiling, wet heat cooking methods and these and more poaching, steaming and stewing. Recipes are recipes are included in full in the accompanying demonstrated that illustrate the basic principles of workbook. wet heat cooking methods and these and more recipes are included in full in the accompanying workbook.

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