SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

Assessment Task	About This Task
Assessment Task 1: Written Questions	Students must correctly answer all questions in this task to show that they understand the knowledge required of this unit/topic.
Assessment Task 2: Research Project	Students must research the history and cultural origin of: One vegetable dish One fruit dish One egg dish One farinaceous dish Students must present their findings along with photos and recipes in an A4 display folder.
Assessment Task 3: Cooking Observations	Students must cook 14 different dishes for six people following correct procedures and using appropriate cooking methods. Students must cater for specific dietary requirements. Students will be observed by their assessor as they prepare, cook, serve and store each meat dish.

How to Submit Your Assessments

Please read through this assessment thoroughly before beginning any tasks. Ask your assessor for clarification if you have any questions at all.
When you have read and understood this units assessment tasks, sign the Student Assessment Agreement page and provide it to your assessor who will countersign it.
Keep a copy of all of your work for your personal records, as the work submitted to your assessor will not be returned to you.
When you have completed each assessment task you will need to submit it to your assessor.
Instructions about submission can be found at the beginning of each assessment task.
Make sure you photocopy your written activities before you submit them your assessor will put the documents you submit into your student file. These will not be returned to you.

Assessment Task Cover Sheet

At the beginning of each task in this booklet, you will find an Assessment Task Cover Sheet. Please fill it in for each task where you need to submit items for assessment, making sure you sign the student declaration.
Your assessor will give you feedback about how well you went in each task, and will write this on the back of the Task Cover Sheet.

Assessment Appeals

You can make an appeal about an assessment decision by putting it in writing and sending it to us. Refer to your Student Handbook for more information about our appeals process.

Student Assessment Agreement


Read through the assessments in this booklet before you fill out and sign the agreement below. Make sure you sign this before you start any of your assessments. If there is anything that you are unsure of, consult your assessor prior to signing this agreement.
Have you read and understood what is required of you in terms of assessment?	Yes	No
Do you understand the requirements of this assessment?	Yes	No
Do you agree to the way in which you are being assessed?	Yes	No
Do you understand your rights to re-assessment?	Yes	No
Do you understand your rights to appeal the decisions made in an assessment?	Yes	No
Do you have any special needs or considerations to be made for this assessment? If yes, what are they? _____________________________________________________________________________________________	Yes	No

Student name
Student number
Student signature
Date	23/08/2022
Assessor name	Noreen Altaf
Assessor signature
Date	23/08/2022

* While submitting or assessing the digital version of this Student Assessment Booklet, writing your name and/or adding an e-signature in the signature places in this document, wherever applicable, will constitute your consent and signature.

* If you are submitting your assessment in digital format, please name the file as UnitCode_ANIEID_FirstName.

Cover Sheet Assessment Task 1

STUDENT DECLARATION
I declare that:

These answers and tasks are my own work. None of this work has been completed by any other person.

I have not cheated or plagiarised the work or colluded with any other student/s.

I have correctly referenced all resources and reference texts throughout these assessment tasks.

I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student name
Student ID number
Student signature
Date	02/09/2022

ASSESSOR DECLARATION

The student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.			? Yes ? No
Did the student provide a sufficient and clear answer or response that addresses the questions or requirements of this task?			? Yes ? No
Detail Feedback: (Assessor: Please outline your feedback in the section below after completing the Assessment Record Tool document for this task) While providing feedback on this task, please ensure that: 1. Validity: the student demonstrated required skills, knowledge and attributes. 2. Sufficiency: quality, quantity and relevance of the assessment evidence are adequate. 3. Authenticity: To the best of your ability, you confirmed that the student produced this work. 4. Currency: The assessment tasks were conducted recently or currently.

Assessment Outcome	? Satisfactory ? Not Satisfactory	Resubmission		? Yes ? No
Assessor Name	Noreen Altaf
Assessor Signature
Date	07/09/2022

STUDENT RESULT RESPONSE

My performance in this assessment task has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature
Date	07/09/2022

Assessment Task 1: Written Questions

Task summary

You must answer all questions below correctly.

Resources and equipment required to complete this task:

Access to textbooks and other learning materials
Access to a computer, printer, Internet and email software (if required
Access to Microsoft Word (or a similar program).

When and where will this task be completed?

This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong

If your assessor marks any of your answers as incorrect, they will make arrangements with you about resubmission. Your assessor may ask you some questions verbally to check your understanding, or you may need to provide new written responses to the questions that were answered incorrectly. Your assessor will give you a due date by which this must be provided.

Student instructions for Task 1

This is an open book test you can use your learning materials as reference.
You must answer all questions in this task correctly.
You must answer the questions by typing your answers in Microsoft Word or a similar program your assessor will advise as to whether you must email them your completed assessment, submit the file on a USB drive or hand in a hard copy. If there are tables included in your task that you need to fill out, you may choose to recreate them in a word processing application. If you have been provided with an electronic version of this booklet, you may prefer to type your answers directly into the document.

Written answer question guidance

The following written questions may use a range of instructional words, such as identify or explain. These words will guide you as to how you should answer the question. Some questions will also tell you how many answers you need to give for example, Describe three strategies.
Describe when a question asks you to describe, you will need to state the most noticeable qualities or features. Generally, you are expected to write a response of two or three sentences in length.
Explain when a question asks you to explain, you will need to make clear how or why something happened or the way it is. Generally, you are expected to write a response of two or three sentences in length.
Identify when a question asks you to identify, you will need to briefly describe the required information. Generally, you are expected to write a response of two or three sentences in length.
List when a question asks you to list, this means you will need to briefly state information in a list format, often with a specific number of items indicated.

Question

For each of the following vitamins, explain why they are needed and identify three fruit and/or vegetable sources.

Vitamin:	Needed for:	Source:
Folate
A retinol
B3 niacin
B2 riboflavin
B1 thiamine

Question 2

For each of the following vegetables, list at least three purchase specifications.

Vegetable	Purchase Specifications
Swede
Cauliflower
Potatoes
Onion and garlic
Lettuce
Snow peas
Mushrooms

Question 3

What months are the following fruits and vegetables in season in Australia?

Fruits and Vegetables	Season in Australia
Leeks:
Brussel sprouts:
Asparagus:
Nectarines:
Blueberries:

Question 4

Describe the correct way to store each of the following foods to retain their quality and freshness. Include the storage temperature and shelf life in your response.

Food Item	Storage
Onion
Potato
Carrots
Tomatoes
Eggs
Tofu
Pineapple

Question 5

For each of the following food types, identify two convenience items that could be used to replace fresh products in standard recipes.

Food Type	Convenience Item
Fruit
Vegetables
Egg

Question 6

Describe the difference between fresh pasta and dried pasta, including the ingredients used and their shelf life.

Question 7

What is the culinary term for the preparation style where vegetables are marinated in olive oil, lemon and herbs and served cold?

2. What is the culinary term for fresh herbs and vegetables tied together with cheesecloth and used to flavour sauces, stocks, soups and stews?

3. What is the culinary term for slowly adding hot liquid to eggs whilst vigorously stirring and increasing the temperature, without curdling the eggs?

4. What is the culinary term for briefly submerging vegetables in simmering or boiling water to assist in preparation?

Question 8

List three common cooking methods for each of the following foods:

Food Type	Common Cooking Methods
Vegetables
Fruit
Eggs
Rice

Question 9

List the different types of eggs used by chefs in professional kitchens.

2. List three nutritional health benefits of eggs.

3. Australian eggs are sold in four different sizes. What are they? Include each weight.

4. Describe the three quality grades of eggs and what they are used for.

Grade	Description
First quality
Second quality
Industrial

Question 10

Describe how eggs are used in the following applications:

Application	Description
Binding
Emulsifying
Setting
Aerating
Coating
Glazing
Clarifying
Garnishing
Thickening

Question 11

Describe the health risks associated with eating raw egg products?

2. List three alternatives to egg products

1
2
3

Question 12

Tom is a chef at a busy upmarket restaurant. He is preparing the fruit, vegetables, farinaceous foods and eggs for the dinner service. The diner menu consists of the following dishes:

Ravioli napolitana

Lamb kofta with couscous

Cesar salad with poached egg

Chicken Schnitzel with Mesclun salad and mustard vinaigrette

Eye fillet steak mashed sweet potatoes and greens

Vegetable paella

Chocolate mousse

Apple crumble

List 10 things that Tom must do in preparation for the dinner service (mise en place).

1
2
3
4
5
6
7
8
9
10

Question 13

For each of the following food types, list one classical dish and a contemporary variation of this dish:

Food Type

Classical Dish

Contemporary Variation

Vegetable

Fruit

Egg

Rice

Question 14

Lit the three types of pulses and provide examples of each type:

2. How should pulses be stored?

Question 15

Where did rice originate from?

2. Describe the texture of undercooked and overcooked rice.

Question 16

Martha is a chef at a small Italian restaurant. She has been asked to make up some fresh pasta dough for the next service period.

What equipment will Martha need to make the dough?

2. What are the two key ingredients of quality pasta?

1
2

3. List four different cooking methods used when preparing pasta

1
2
3
4

4. What is the term used to describe the way pasta should be cooked so it is cooked but still firm to the bite?

5. What is the historical origin of most pasta dishes served in Australia?

Question 17

Explain why green and leafy vegetables should be cooked by placing them into boiling water?

Question 18

What is a butter glaze on vegetables?

2. What are three generic examples of garnishes for dishes?

1
2
3

3. What are the two sauces commonly served with salad vegetables?

1
2

4. What are three examples of sauces served with pasta?

1
2
3

Question 19

What are three examples of standard storage conditions for food products?

1
2
3

Question 20

What are three ways to learn the safe operating procedures for commercial kitchen equipment?

1
2
3

Question 21

What are three key pieces of information that can be found on stock date codes?

1
2
3

2. What are three items of information usually found on internal stock rotation labels?

1
2
3

3. What is the main reason a kitchen worker would check the contents of stock date codes and rotation labels?

Question 22

For each of the following service styles, list two possible menu items that include each food type.

	Vegetable	Fruit	Egg	Farinaceous Ingredients
Breakfast buffet
A la carte dinner
Self-service caf

Submission requirements for Task 1:

Your answers to each question.

Cover Sheet Assessment Task 2

STUDENT DECLARATION
I declare that:

These answers and tasks are my own work. None of this work has been completed by any other person.

I have not cheated or plagiarised the work or colluded with any other student/s.

I have correctly referenced all resources and reference texts throughout these assessment tasks.

I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student name
Student ID number
Student signature
Date	02/09/2022

ASSESSOR DECLARATION

The student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.			? Yes ? No
Did the student provide a sufficient and clear answer or response that addresses the questions or requirements of this task?			? Yes ? No
Detail Feedback: (Assessor: Please outline your feedback in the section below after completing the Assessment Record Tool document for this task) While providing feedback on this task, please ensure that: 1. Validity: the student demonstrated required skills, knowledge and attributes. 2. Sufficiency: quality, quantity and relevance of the assessment evidence are adequate. 3. Authenticity: To the best of your ability, you confirmed that the student produced this work. 4. Currency: The assessment tasks were conducted recently or currently.

Assessment Outcome	? Satisfactory ? Not Satisfactory	Resubmission		? Yes ? No
Assessor Name	Noreen Altaf
Assessor Signature
Date	07/09/2022

STUDENT RESULT RESPONSE

My performance in this assessment task has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature
Date	07/09/2022

Assessment Task 2: Research Project

Task summary

For this task you must research the history and cultural origin of four different dishes, including:

One vegetable dish
One fruit dis
One egg dish
One farinaceous dish

For each dish, you must provide your research, the recipe and a photo. You will present your findings in an A4 display folder.

Resources and equipment required to complete this task:

Access to textbooks and other learning materials
Access to a computer, printer, Internet and email software (if required
Access to Microsoft Word (or a similar program)
A4 display folder

When and where will this task be completed

This task may be done in your own time as homework or you may be given time to do this task in class (where applicable).
Your assessor will provide you with the due date for this assessment.

What happens if I get something wrong?

If your assessor identifies that you have completed any part of this task incorrectly and/or have not submitted all items required, you will be given feedback and a date for resubmission. Your assessor will provide you with guidance as to what needs to be resubmitted and how.

Student instructions for Task 2

You must begin by conducting research on the history and cultural origin of four different dishes, including:
One vegetable dish
One fruit dish
One egg dish
One farinaceous dis
You must write a report on each dish that includes the following information:
The origin of the dish
The century the dish originated
Ingredients used in the dish
Preparation and cooking methods
Nutritional value
Where the dish is still predominately eaten today
You must present your reports together in an A4 display folder
Along with each report, include a picture and recipe for each dish
Please reference all sources of information used for this project

Category	Fruit
Name
Time of origin
Place of origin
Ingredients
Cooking method
Nutritional Value
Where it is eaten today
Photo

Category	Vegetable
Name
Time of origin
Place of origin
Ingredients
Cooking method
Nutritional Value
Where it is eaten today
Photo

Category	Egg
Name
Time of origin
Place of origin
Ingredients
Cooking method
Nutritional Value
Where it is eaten today
Photo
Category	Farinaceous
Name
Time of origin
Place of origin
Ingredients
Cooking method
Nutritional Value
Where it is eaten today
Photo

Menu Photos Week -1

Menu-1 of 2

1. Egg Benedict

2. Gazpacho

3. Ravioli Napolitana

4. Roast Quail with Rosemary, thyme & garlic

5. Slow Roasted Lamb shanks with Parmesan Polenta

6. Mince fruit pies

Egg Benedict

Gazpacho

Ravioli Napolitana

Roast Quail with Rosemary, thyme & garlic

Slow Roasted Lamb shanks with Parmesan Polenta

Mince fruit pies

Menu Photos Week -2

Menu 2 of 2

1. Creamy cauliflower soup

2. Mushroom Risotto

3. Braised chicken with garlic and white wine

4. Pan seared quail with sauted mushroom & spring onion sauce

5. Deep-fried ice cream

Creamy cauliflower soup

Mushroom Risotto

Braised chicken with garlic and white wine

Pan seared quail with sauted mushroom & spring onion sauce

Deep-fried ice cream

Submission requirements for Task 2:

A4 display folder containing research reports, photos and recipes for each dish (four in total)

Cover Sheet Assessment Task 3

Students: Please fill out this cover sheet clearly and accurately. Make sure you have kept a copy of your work.
STUDENT DECLARATION

I declare that:

These answers and tasks are my own work. None of this work has been completed by any other person.

I have not cheated or plagiarised the work or colluded with any other student/s.

I have correctly referenced all resources and reference texts throughout these assessment tasks.

I understand that if I am found to be in breach of policy, disciplinary action may be taken against me.

Student name
Student ID number
Student signature
Date	02/09/2022

ASSESSOR DECLARATION

The student has been assessed by me and that the assessment has been carried out according to the required assessment procedures.			? Yes ? No
Did the student provide a sufficient and clear answer or response that addresses the questions or requirements of this task?			? Yes ? No
Detail Feedback: (Assessor: Please outline your feedback in the section below after completing the Assessment Record Tool document for this task) While providing feedback on this task, please ensure that: 1. Validity: the student demonstrated required skills, knowledge and attributes. 2. Sufficiency: quality, quantity and relevance of the assessment evidence are adequate. 3. Authenticity: To the best of your ability, you confirmed that the student produced this work. 4. Currency: The assessment tasks were conducted recently or currently.

Assessment Outcome	? Satisfactory ? Not Satisfactory	Resubmission		? Yes ? No
Assessor Name	Noreen Altaf
Assessor Signature
Date	07/09/2022

STUDENT RESULT RESPONSE

My performance in this assessment task has been discussed and explained to me.

I would like to appeal this assessment decision.

Student signature
Date	07/09/2022

Assessment Task 3: Cooking Observations

Task summary

For this task, you are required to prepare and cook the following dishes:
Eggs benedict
Fettuccine carbonara
Lasagne with couscous salad
Lentil and sweet potato stew
Mince fruit pies
Mushroom risotto
Ravioli napoletana
Slow roasted lamb shanks with parmesan polenta
Cesar salad
Chicken noodle soup
Chicken schnitzel with Mesclun salad and mustard vinaigrette
Chocolate mousse
Crme brulee with berry and grand marnier coulis
Deep fried ice-cream

You will be required to cater for specified dietary requirements.

Your assessor will observe you as you prepare, cook, serve and clean.

Resources and equipment required to complete this task:

Access to a real or simulated workplace environment.
Customers (real life customers or customers role played by other students)
Industry-realistic ratios of kitchen staff to customers
Recipes (provided)
Food ingredients (provided by RTO)
Observation Booklet
Kitchen resources and equipment (assessor to ensure).

zx When and where will this task be completed?

You will do this task in a real or simulated commercial kitchen.
Your assessor will provide you with the date of the cooking observations.

What happens if I get something wrong?

If you do not correctly or adequately demonstrate the skills and knowledge required of this task, your assessor will provide you with feedback. Depending on the level of your performance and the types of areas in which you did not show competence, your assessor will determine if you will:
Redo the task during the same observation session once you have considered the feedbac
Attempt to demonstrate competence during other observation tasks throughout the course
Undertake further learning and redo the task at a later date

What needs to be submitted?

You must prepare, cook and plate each of the following:
Eggs benedict
Fettuccine carbonara
Lasagne with couscous salad
Lentil and sweet potato ste
Mince fruit pies
Mushroom risotto
Ravioli napoletana
Slow roasted lamb shanks with parmesan polenta
Cesar salad
Chicken noodle soup
Chicken schnitzel with Mesclun salad and mustard vinaigrette
Chocolate mousse
Crme brulee with berry and grand marnier coulis
Deep fried ice-cream
You are not required to submit anything else for this task. You will be observed and questioned throughout the assessment and all outcomes will be recorded in the Observation Booklet and Assessment Record Tool.

Student instructions for Task 3

For this task you must prepare, cook and serve a range of dishes that contain vegetables, fruit, eggs and farinaceous foods.
Read the instructions for each cooking demonstration task. Your assessor will provide you with commercial timeframes to prepare and cook each dish.
Your assessor will observe you as you prepare, cook and plate each dish.
Your assessor will advise you of the date and time of each cooking demonstration/observation.
The dishes in this assessment tasks are representative to the required performance criteria of this unit. Your trainer/assessor will finalise the appropriate dishes and will inform you before the practical training and assessment sessions. You will need to attach pictures of the prepared dishes and other required evidence to this answer sheet as instructed by the trainer/assessor.
The units with kitchen training requires a separate Workflow Plan to be prepared by the student. If that is applicable, your trainer/assessor will instruct you and you will need to prepare and submit the Workflow Plan before the kitchen training.

Dish 1 Eggs Benedict

For this task, you are required to cook eggs benedict.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers is Muslim and does not eat pork or pork products. You must cater to this customers dietary requirements, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Eggs Benedict

Yield: Serves one

Ingredients

2 eggs

2 slices ham

2 slices sourdough

10g butter (at room temperature)

Pinch of salt

bunch fresh chives, cut into 5cm lengths

Method

1. Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs recipe (see related recipe).

2. Make hollandaise sauce (see related recipe).

3. Place the ham on the lined tray. Cook under preheated grill, turning once, for 46 minutes or until crisp. Transfer to a plate and cover with foil to keep warm.

4. Place the baguette slices on the lined tray and cook under preheated grill, turning once, until toasted. Spread with the butter. Turn the grill off and cover the bread with foil to keep warm.

5. Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.

6. Place toasted bread on serving plate and top with ham and eggs. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.

Recipe: Poached Eggs

Ingredients

2 eggs

2 teaspoons white vinegar

Method

1. Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge).

2. Crack 1 egg at a time into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 23 minutes for a soft yolk or 34 minutes for firm. Using a slotted spoon, remove egg from water.

Recipe: Hollandaise Sauce

Ingredients

3 egg yolks at room temperature

2 tablespoons water

175g unsalted butter, cut into 1.5cm cubes at room temperature

2 tablespoons fresh lemon juice

Salt and ground white pepper

Cooking instructions

1. Quarter fill a saucepan with water and bring to the boil.

2. Reduce heat and turn down to a very low heat so that water is just simmering. It is important that the water is barely simmering while making the sauce if it is too hot, the egg yolks will cook too much, and the sauce will curdle.

3. Place the egg yolks and 2 tablespoons of water in a heat proof bowl and place over saucepan.

4. Use a wire balloon whisk to whisk the mixture constantly for 3 minutes or until thick and pale and has doubled in volume.

5. Add the butter, one cube at a time, whisking constantly (it should take about 10 minutes to add them all). The sauce will thicken as each cube of butter is added.

6. Remove the bowl from the pan and place on a heat-proof surface. The sauce should be the consistency of very lightly whisked thickened cream. Whisk in lemon juice and season with salt and pepper.

Dish 2 Fettuccine Carbonara

For this task, you are required to cook Fettucine carbonara.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers is vegetarian. You must cater to this customers dietary requirement, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Fettuccine Carbonara

Yield: Serves four

Ingredients

375g fresh fettuccine

100 pancetta coarsely chopped

2 eggs lightly whisked

cup (40g) finely grated parmesan

cup (125ml) thickened cream

Sprinkle of shaved parmesan, to serve

Springs of parley to serve

Method

1. Cook the pasta in a large saucepan of salted boiling water until al dente. Drain well.

2. Meanwhile, heat a medium frying pan over high heat. Add the pancetta and cook, stirring occasionally, for 23 minutes or until just crisp. Remove from heat.

3. Whisk the eggs, egg yolks, parmesan and cream in a medium bowl until well combined. Season with salt and pepper.

4. Return the hot pasta to the pan. Add the pancetta and pour over the egg mixture. Gently toss until just combined (the heat of the pasta should cook the eggs; do not overcook).

5. Divide evenly among serving bowls. Top with shaved parmesan and serve.

NB: Chopped parsley can be folded through mixture last minute or use sprigs as garnish.

Dish 3 Lasagna and Couscous Salad

For this task, you are required to cook Lasagne and couscous.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers does not like mint. You must cater to this customers request, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Lasagne

Yield: Serves six

Ingredients

2 tablespoons olive oil

1 onion chopped

2 cloves of garlic, crushed

500g lean beef mince

100g mushrooms finely chopped

68 tomatoes

cup tomato paste

cup red wine

375g fresh lasagne pasta sheets

cup tasty cheese, grated

cup parmesan cheese, finely grated

cup thickened cream

1 egg

60g butter

2 tablespoons plain flour

2 cups milk

Salad (to serve)

Method

1. Preheat oven to moderate, 180C. Lightly grease a medium baking dish.

2. Blanch the tomatoes in boiling water, remove, refresh, peel, deseed and finely dice

3. Heat oil in a large frying pan on high. Sweat onion and garlic for 12 minutes, until translucent. Add mince and cook for 45 minutes, until browned, breaking up lumps with the back of a spoon as it cooks. Mix in mushrooms and cook, stirring, for 23 minutes.

4. Add tomatoes and paste, stir through, then add wine. Bring to the boil. Reduce heat. Simmer, stirring, for 810 minutes, until thickened. Season to taste. During this time cook bchamel.

5. Bchamel: Melt butter in a medium size saucepan on high heat. Add ?our. Cook, stirring for 1 minute (beurre manie or Blonde Roux). Remove from heat. Blend in milk until smooth. Return to heat. Cook, stirring, until sauce boils and thickens. Simmer for 3 minutes. Season to taste.

6. Line base of dish with fresh lasagne sheets, cutting to ?t. Spoon over 50/50 mix of mince and bchamel. Sprinkle with of the combined cheese. Repeat, ?nishing with lasagne sheet. Continue doing this in layers until you have used all the mixture and finish with last layer of pasta and top with cheese mixed with cream and egg to pour over whole lasagne.

7. Bake for 3035 minutes until golden and tender. Set aside for at least 5 minutes before slicing.

Recipe: Fresh Pasta Sheets

Yield: Serves six

Equipment: Pasta making machine

Ingredients

3.75 cups plain flour

teaspoon salt

5 eggs (at room temperature)

To dust: Extra plain flour

Method

1. Sift the flour and salt together onto a clean work surface. Use your hands to shape the flour into a circular mound. Make a well in the centre. Place the eggs in the well and use a fork to lightly whisk. Use your fingertips to gradually blend a little flour into the egg mixture. Working with your fingertips, continue to gradually draw the flour into the centre (being careful the egg mixture does not run out of the well) until the mixture forms a dough. To check if the dough is the right consistency, press a clean, dry finger into the centre of the dough. If it comes out clean without being sticky, it is the right consistency. If not, knead in a little more flour and test again.

2. Lightly flour the surface if necessary. Knead the dough by using the heel of your hand to firmly push down into it and then away from you. Lift the dough with your fingertips and fold it back on itself towards you. Turn the dough a half turn and repeat. Continue and repeat. Continue kneading the dough for 67 minutes or until smooth and elastic. Kneading is an important part of the pasta-making process as it develops the gluten in the flour, giving the pasta a firm, tender texture. Divide the dough into 4 equal portions and wrap each portion in plastic wrap or cover with a clean, damp tea towel. This will prevent the dough from drying out. Set aside for 10 minutes to rest. This helps make the pasta more pliable and easier to roll out.

3. Attach a pasta machine to the side of a workbench and adjust the machine's rollers to the widest setting. Spread about 4 clean, dry tea towels over the work surface close to the pasta machine. Unwrap a portion of dough and use the palm of your hands to flatten it into a rectangle. Dust the rollers with flour and roll the dough portion through. Dust again with flour and repeat on the same setting. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again. Repeat this process 56 times or until smooth.

4. Reduce the width between the rollers by 1 and roll the dough through as before. Repeat the process, reducing the setting each time until the dough is 11.5mm thick. The settings on all pasta machines vary. The last setting on some machines may roll the dough too thin, resulting in it sticking to the rollers and tearing. So be careful to only reduce the setting and roll the dough until it reaches the desired thickness.

5. Spread the pasta sheet over the clean tea towels. When laying out the pasta sheets, they must not touch or overlap each other as the moist pasta will stick together. Repeat steps 34 with the remaining portions of dough. Set the pasta sheets aside for 1015 minutes (depending on the temperature in your kitchen) or until dry enough not to stick together but pliable enough not to crack. Trim the edges of the pasta. Cut into approximately 10cm x 15cm pieces to make lasagne sheet size. You can refold offcuts to make extra sheets.

Recipe: Couscous Salad

Yield: Serves six

Ingredients

cup Greek-style yoghurt

1 garlic clove, crushed

1 tablespoon lemon juice

1 cups couscous

? cup dried cranberries

continental cucumber, halved, sliced

cup chopped flat-leaf parsley

cup chopped mint, plus extra sprig to serve

cup extra virgin olive oil

2 tomatoes finely diced

Method

1. Combine the yoghurt, garlic and lemon juice in a small bowl. Season.

2. Stir couscous and 1 cups boiling water in a heatproof bowl. Cover and stand for 3 mins. Fluff with a fork. Stand, covered, for a further 3 mins. Fluff again. Cool for 10 mins.

3. Add the cranberries, cucumber, diced tomato, herbs and oil to the couscous. Season and toss to coat.

4. Top with mint sprig and drizzle over yoghurt mixture.

Dish 5 Lentil and Sweet Potato Stew

For this task, you are Lentil and sweet potato stew.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers is on a low sodium diet. You must cater to this customers dietary requirement, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Lentil and Sweet Potato Stew

Yield: Serves 6

Ingredients

1 tablespoon olive oil

1 onion diced

2 cloves of garlic minced

2 cups green lentils rinsed

1 large sweet potato peeled and cubed

6 cups vegetable broth

2 bay leaves

teaspoon turmeric

teaspoon cumin

teaspoon black pepper cracked

teaspoon sea salt

Fresh parsley finely chopped to garnish

Method

1. In a large pot on medium high heat, drizzle olive oil and sweat onion and garlic until translucent for about 3 minutes. Add the rest of your ingredients up to the pepper (add the salt at the end), turn the heat up to high and bring everything to a rapid boil.

2. Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 2030 minutes, until lentils are cooked through and not falling apart.

3. Remove the stew from heat and stir in the salt. Top with fresh parsley to serve.

Dish 6 Mince Fruit Pies

For this task, you are required to cook Mince pies.
You may work in groups or pairs as advised by your assessor.
our assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers has a nut allergy. You must cater to this customers dietary requirements, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Mince Fruit Pies

Yield: 20 small pies

Ingredients

2 cups dried mixed fruit

200 gm brown sugar

50 gm slivered almonds finely chopped

1 granny smith apple peeled & grated

40 gm butter melted

2 tablespoons brandy

3 tablespoons lemon rind grated

1 tablespoon fresh lemon juice

1 teaspoon ground cinnamon

1 teaspoon mixed spice

Pinch nutmeg ground

1 egg lightly whisked

cup icing sugar for dusting

Pastry

2 cups plain flour

? cup caster sugar

160 gm butter

1 egg

2 tablespoons chilled water

Method

1. Finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.

2. Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.

3. To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.

4. Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.

5. Line twenty 80ml (? cup) capacity muffin pans with pastry discs Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 2025 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

Dish 6 Mushroom Risotto

For this task, you are required to cook Mushroom Risotto.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers is vegan. You must cater to this customers dietary requirements, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Mushroom Risotto

Yield: Serves four

Ingredients

1 litre salt-reduced vegetable stock

2 tablespoons olive oil

1 brown onion, finely chopped

1 cups arborio rice

cup dry white wine

3 garlic cloves, finely sliced

40g butter

500g portabella mushrooms, coarsely chopped

2 tablespoons flat leaf parsley, chopped

1 cup finely grated parmesan

Method

1. Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.

2. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Sweat the onion, stirring, for 5 mins or until translucent. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.

3. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 34 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.

4. Stir the mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with cracked black pepper.

Dish 7 Ravioli Napoletana

For this task, you are required to cook Ravioli Napolitana.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers is lactose intolerant. You must cater to this customers dietary requirements, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Napoletana Sauce

Yield: Serves 6

Ingredients

1.5kg very ripe tomatoes

2 tablespoons olive oil

1 brown onion finely chopped

1 tablespoon tomato paste

1 teaspoon white sugar

2 basil leaves, chopped

Grated parmesan cheese, to serve

Method

1. Place tomatoes in a heatproof bowl. Cover with boiling water. Stand for 30 seconds. Refresh in cold water. Drain and peel. Halve, deseed and roughly chop flesh.

2. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes. Stir in tomatoes, tomato paste, sugar and basil leaves. Cover. Bring to the boil.

3. Reduce heat to low. Partially cover. Cook, stirring occasionally, for 1 hour or until sauce thickens. Season with salt and pepper. Toss with pasta. Serve with parmesan.

Recipe: Ravioli Beef Filling

Yield: Serves 6

Ingredients

200g ground beef

100g brunoise onion

1 cloves of garlic, crushed and chopped

2 eggs

1 tablespoon parsley finely chopped

3 teaspoons parmesan cheese

2g salt

Method

1. In a 10 inch pan over medium high heat cook the beef, onion and garlic until meat is browned.

2. Remove from heat and strain off the fat.

3. Blend mixture. Make sure your meat is minced fine when done.

4. Stir in the egg, parsley, cheese and salt.

5. Mix well, and fill pasta.

Recipe: Ravioli Pasta

Yield: Serves 6

Ingredients

500g plain flour

4 eggs

Method

1. Place flour in a mound on a clean surface. Make a well in the centre. Add eggs. Gently whisk with a fork, using your other hand to secure the walls. Draw in the flour as you go.

2. Bring the dough together. Knead for 5 minutes or until elastic and smooth. Sprinkle the dough with flour, wrap in plastic wrap and set aside for 30 minutes to rest.

3. Divide the dough into 4 portions. Flatten 1 portion slightly. Set the pasta machine on the widest setting and flour the machine and dough well. Feed through the machine.

4. Repeat 6 more times, folding the dough into thirds (book) and turning it 90 degrees until its smooth and the same width as the machine (at least 12cm). Halve crossways. Continue to feed each dough half through the machine, separately, without folding, narrowing the machine settings 1 notch at a time, until you reach the second last setting. The pasta should be about 1mm thick. Repeat with the remaining 3 dough portions to make another 6 sheets.

5. Place one prepared pasta sheet on a well-floured work surface. Place heaped teaspoons of filling (see related recipes) at 5cm intervals, in 2 rows, on the sheet leaving a 2cm border around edges.

6. Brush around the filling with water this helps keep the ravioli sealed. Top with a second pasta sheet and press firmly around the filling to seal and remove air pockets.

7. Cut between the filling to make 5cm-square ravioli. Transfer the ravioli to a tray lined with floured non-stick baking paper. Continue with the remaining pasta and filling.

8. Cook the ravioli in a large saucepan of salted boiling water for 34 minutes or until al dente. Drain and transfer to plates. Finish with napoletana sauce and garnish.

Dish 8 Slow Roasted Lamb Shanks with Parmesan Polenta

For this task, you are required to cook slow roasted lamb shanks with parmesan polenta.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Slow Roasted Lamb Shanks with Parmesan Polenta

Yield: Serves 4

Ingredients

1 tablespoon olive oil

4 large Lamb shanks

1 brown onion finely chopped

1 carrot, peeled, finely chopped

1 celery stalk finely chopped

4 garlic cloves, finely chopped

cup dry red wine

400g can of tomato soup

2 cups chicken liquid stock

8 rosemary sprigs

8 thyme sprigs (extra for garnish)

Parmesan Polenta

2 cups chicken liquid stock

1 cup polenta

cup thickened cream

cup finely grated parmesan

Method

1. Preheat oven to 150C. Heat the oil in a large casserole pan over high heat. Add the lamb shanks and cook, turning, for 5 minutes or until brown all over.

2. Add the onion, carrot, celery and garlic to the pan and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to a simmer. Add the lamb, tomato soup, chicken stock, rosemary and thyme and bring to a simmer. Remove from heat.

3. Bake, covered, in preheated oven for 2 hours or until meat is tender and falling off the bone. Remove from heat. Taste and season with salt and pepper.

4. Meanwhile, to make the parmesan polenta, bring the stock to the boil over high heat. While constantly whisking, add the polenta in a thin, steady stream until all incorporated. Cook, stirring with a wooden spoon, for 5 minutes or until polenta boils and thickens. Remove from heat. Add the parmesan and cream and stir to combine. Taste and season with salt and pepper.

5. Spoon the polenta evenly among serving bowls. Top with lamb shanks and garnish with thyme sprigs.

Dish 9 Cesar Salad

For this task, you are required to cook Cesar salad
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Cesar Salad

Yield: Serves 4

Ingredients

4 eggs

2 streaky bacon rashers, remove rind and excess fat, thinly sliced

3 slices sourdough bread, crusts removed, cut into 1cm cubes

500g baby cos lettuce, leaves separated, washed, dried, coarsely torn

8 anchovy fillets in oil, drained, thinly sliced

2 tablespoons fresh continental parsley finely chopped

80g shaved parmesan

Dressing

3 egg yolks

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

Sea salt flakes to taste

310ml olive oil

23 teaspoons fresh lemon juice

To taste, ground black pepper

Method

1. To make the dressing, place egg yolks, vinegar, mustard and sea salt flakes in a large bowl. Use a wire balloon whisk to whisk until smooth. Add a few drops of oil to the egg-yolk mixture and whisk until well combined. Continue adding oil in a thin, steady stream down the side of the bowl, whisking constantly, until well combined and thick. Taste and season with lemon juice and pepper.

2. Bring a saucepan of water to the boil over medium-high heat. Add eggs and cook for 67 minutes. Drain. Cool under cold running water. Peel. Cut in half.

3. Heat a frying pan over high heat. Add bacon and cook, stirring, for 1 minute or until crisp. Transfer to a plate lined with paper towel. Reheat pan. Add bread and cook, stirring, for 3 minutes or until brown. Transfer to a plate lined with paper towel.

4. Combine bacon, croutons, lettuce, anchovy and parsley in a bowl. Add the dressing and gently toss until combined.

5. Divide salad among serving bowls. Top with egg and sprinkle with parmesan. Serve immediately.

NB: for a more modern style replace boiled egg with soft poached egg.

Dish 10 Chicken Noodle Soup

For this task, you are required to chicken noodle soup.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Chicken Noodle Soup

Yield: Serves 4

Ingredients

1.6kg whole chicken

2 carrots, halved, thinly sliced

2 onions quartered

2 bay leaves

2 leeks (pale part only), thinly sliced

2 parsnips, peeled, sliced

2 celery stalks thinly sliced

50g baby spinach leaves

170g thin dried egg noodles

2 tablespoons dill sprigs

1 egg

Method

1. Rinse chicken and pat dry with paper towel. Place in a large stockpot and add 2L (10 cups) cold water. Bring to the boil over medium-high heat. Add carrot, onion and bay leaves (top with a saucer to keep chicken submerged). Reduce heat to medium and cook.

2. Separate the yolk and egg white. Dispose of egg yolk and gently add egg white and the shell to the pot. This will help skim impurities from the surface and clarify the broth. Heat for 30 minutes or until chicken is cooked through.

3. Remove chicken from pot. Carve off the breast fillets either side of the breast bone, remove and discard skin and set aside.

4. Return the chicken carcass to the pot, add the leek, parsnip and celery, then season. Add noodles and cook for a further 30 minutes or until the vegetables are tender.

5. Remove chicken from the pot, and shred the remaining meat from legs and thighs, discarding skin. Shred meat from the reserved breast fillets.

6. Return shredded chicken to the pan with spinach leaves. Cook, stirring, for 5 minutes or until warmed through.

7. Serve garnished with parsley and dill sprigs.

Dish 11 Chicken Schnitzel with Mesclun Salad and Mustard Vinaigrette

For this task, you are required to cook Chicken Schnitzel with Mesclun salad and mustard vinaigrette
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.
Note: One of your customers has an egg allergy. You must cater to this customers dietary requirements, without compromising on taste, nutrition and quality.
Discuss the customers dietary requirements with team members.
Clearly write down a set of instructions to change the recipe for the customer with the food intolerance. Include the ingredients that will be substituted, the measurements/quantities and cooking methods. You may wish to research and access recipe alternatives to meet the customers dietary requirements.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Chicken Schnitzel with Mesclun Salad and Mustard Vinaigrette

Yield: Serves 4

Ingredients

Chicken Schnitzel

2 cups fresh breadcrumbs

? cup parmesan, finely grated

1 tablespoon lemon rind, finely grated

2 tablespoons fresh flat-leaf parsley leaves finely chopped

1 teaspoon garlic powder

cup plain flour

1 egg

1 tablespoon milk

800g1kg chicken breast

For frying vegetable oil

Mesclun Salad with Mustard Vinaigrette

3 tablespoons vinegar

teaspoon Dijon mustard

teaspoon fresh garlic, minced

1 egg yolk, at room temperature

teaspoon sea salt

teaspoon ground black pepper

cup olive oil

To serve Mesclun mix

Method:

Chicken Schnitzel

1. Combine breadcrumbs, parmesan, lemon rind, parsley and garlic powder.

2. In a separate bowl, whisk egg and milk together.

3. Coat 1 piece of chicken in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg mixture and breadcrumb mix (panne).

4. Heat oil in a frying pan over medium-high heat. Cook chicken, in batches, for 45 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Serve.

Mesclun Salad with Mustard Vinaigrette

5. In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

6. Toss the greens with enough dressing to moisten and serve immediately.

Dish 12 Chocolate Mousse

For this task, you are required to cook chocolate mousse.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Chocolate Mousse

Yield: Serves 6

Ingredients

200g compound Chocolate

4 eggs, separated

1 tablespoon Kahlua or liqueur of choice

300ml thickened cream

To serve (garnish): extra whipped cream and grated chocolate

Method

1. Place chocolate in a heat-resistant bowl over a saucepan of gently simmering water. Stir for 23 mins until melted. Remove from heat.

2. Blend in combined egg-yolks and Kahlua. Cool slightly.

3. In a large bowl, whip cream until soft peaks form. Gently fold cream through chocolate mixture.

4. In a clean, dry bowl, beat egg-whites until soft peaks form.

5. Lightly fold egg-whites into chocolate mixture until well combined. Spoon into 46 individual or one large serving dish.

6. Cover and chill overnight until firm. Serve with extra cream and grated chocolate.

Dish 13 Crme Brulee with Berry and Grand Marnier Coulis

For this task, you are required to cook Crme Brulee with berry and grand marnier coulis.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
Make appropriate adjustments to quantities to cater for six people.
You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Crme Brulee

Yield: Serves 4

Ingredients

2 cups pure cream

1 teaspoon vanilla bean paste

5 egg yolks

? cup caster sugar

2 tablespoons brown sugar

Method

1. Preheat oven to 150C/130C fan-forced. Place ramekins (9cm diameter) in a pan.

2. Place cream and vanilla in a saucepan over medium heat. Cook, stirring occasionally (don't boil), for 810 minutes or until just simmering.

3. Meanwhile, whisk egg yolks and caster sugar together in a heatproof bowl. Gradually whisk in cream mixture until combined. Strain mixture into a heatproof jug. Pour into ramekins. Add boiling water to pan until halfway up sides of ramekins.

4. Bake for 35 minutes or until almost set (mixture will wobble slightly). Remove ramekins from pan. Set aside for 30 minutes to cool. Cover. Refrigerate overnight.

5. Sprinkle brles with brown sugar. Brown to caramel either with blow torch or under salamander. Set aside for 5 minutes and serve with a small side jug of coulis.

Recipe: Berry and Grand Marnier Coulis

Yield: Serves 4

Ingredients

350g frozen mixed berries

cup water

100ml grand marnier

4 tablespoons sugar

? teaspoon salt

2 teaspoons lemon juice

Method

1. In a medium saucepan, combine all but the lemon juice. Bring just to simmer and cook until berries are warm and sugar is dissolved.

2. Transfer to a blender and puree until smooth.

3. Strain through a fine sieve. Press as much through as possible, leaving only the seeds behind.

4. Stir in the lemon juice and adjust sweetness if desired with additional sugar syrup.

5. Pour coulis into small jugs and serve on plate.

Dish 14 Deep Fried Icecream

For this task, you are required to cook deep fried ice-cream.
You may work in groups or pairs as advised by your assessor.
Your assessor will provide you with the recipe and a timeframe for completion.
You must ensure that you follow correct food safety procedures at all times.

Your assessor will be observing you as you set up, prepare, cook and plate each dish. During the observation, your assessor will be looking to see that you can:

Read recipe and food preparation lists

Confirm and respond to customers dietary requirements

Communicate dietary requirements and substitutes with team members

Collect ingredients and check for spoilage

Select fresh ingredients to ensure optimum nutritional quality

Gather appropriate equipment and utensils (correct size and type)

Ensure cleanliness of equipment

Sort and assemble ingredients and equipment safety and according to sequence of food preparation

Follow kitchen WHS procedures

Calculate ingredient amounts to prepare the dish for six customers

Correctly determine cooking times and temperatures

Prepare and cook in a logical, planned and safe manner

Check dish and make food quality adjustments where necessary

Use appropriate cooking methods and techniques

Monitor the temperature of food during preparation

Add garnish/dips/sauces and evaluate and adjust the presentation of the dishes before serving

Present an appetising and visually appealing dish

Serve appropriate and even sized portions

Apply self-management skills to manage time and productivity

Prepare the dishes within time constraints

Correctly store leftover uncooked food items

Mark food to be disposed of and separate from other food until disposal is complete

Dispose of food promptly to avoid contamination

Thoroughly clean work area

Implement environmentally sustainable work practices

Follow correct food safety procedures at all times when preparing, cooking, storing and cleaning

Recipe: Deep Fried Icecream

Yield: Serves 6

Ingredients

750ml vanilla ice cream

250g sweet biscuits

4 eggs (2 separated to keep yolks only & 2 whole)

2 tablespoons milk

100 gms desiccated coconut

100 gms Panko crumbs

Drizzle maple syrup, to serve

Dusting of Icing sugar, to serve

Method

1. Working quickly, scoop ice cream into 6 round solid balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl with coconut and panko crumbs.

2. Again, working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again, working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs and shape gently to ball shape helping coating to adhere. Return balls to freezer for another 1 hour.

3. Heat deep fryer to 190C

4. Fry ice-cream straight from the freezer for 1530 seconds or until crumb coating turns golden brown. If they break open, remove immediately as it will affect the oil.

5. Remove, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

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Posted on : November 26th, 2024
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SIT40516 CERTIFICATE IV IN COMMERCIAL COOKERY

SIT40516

CERTIFICATE IV IN COMMERCIAL COOKERY

Contents

Assessment Overview

About Your Assessments

How to Submit Your Assessments

Assessment Task Cover Sheet

Assessment Appeals

Student Assessment Agreement

Cover Sheet Assessment Task 1

ASSESSOR DECLARATION

STUDENT RESULT RESPONSE

Assessment Task 1: Written Questions

Task summary

Resources and equipment required to complete this task:

When and where will this task be completed?

What happens if I get something wrong

Student instructions for Task 1

Written answer question guidance

Question

Question 2

Question 3

Question 4

Question 5

Question 6

Question 7

Question 8

Question 9

Question 10

Question 11

Question 12

Question 13

Question 14

Question 15

Question 16

Question 17

Question 18

Question 19

Question 20

Question 21

Question 22

Cover Sheet Assessment Task 2

ASSESSOR DECLARATION

STUDENT RESULT RESPONSE

Assessment Task 2: Research Project

Task summary

Resources and equipment required to complete this task:

When and where will this task be completed

What happens if I get something wrong?

Student instructions for Task 2

Cover Sheet Assessment Task 3

ASSESSOR DECLARATION

STUDENT RESULT RESPONSE

Assessment Task 3: Cooking Observations

Task summary

Resources and equipment required to complete this task:

zx When and where will this task be completed?

What happens if I get something wrong?

What needs to be submitted?

Student instructions for Task 3

Dish 1 Eggs Benedict

Dish 2 Fettuccine Carbonara

Dish 3 Lasagna and Couscous Salad

Dish 5 Lentil and Sweet Potato Stew

Dish 6 Mince Fruit Pies

Dish 6 Mushroom Risotto

Dish 7 Ravioli Napoletana

Dish 8 Slow Roasted Lamb Shanks with Parmesan Polenta

Dish 9 Cesar Salad

Dish 10 Chicken Noodle Soup

Dish 11 Chicken Schnitzel with Mesclun Salad and Mustard Vinaigrette

Dish 12 Chocolate Mousse

Dish 13 Crme Brulee with Berry and Grand Marnier Coulis

Dish 14 Deep Fried Icecream

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