KII4051
Gastronomy1
KINGSFORD
INTERNATIONAL INSTITUTE
ASSESSMENT 3
TABLE OF CONTENT
Contents
ASSESSMENT 3 – Practical Observation 6
Practical Demonstration instructions 11
Task 2: Prepare and cook menu items 14
Task 3- Present and store dishes (Practical) 17
Task 4- Clean and maintain food preparation equipment (practical) 18
Task 5-End of service Procedures (practical) 18
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Assessment |
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Student Name: |
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Student ID: |
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Privacy Release Clause: |
“I give my permission for my assessment material to be used in the |
auditing, assessment validation & moderation Process”Authenticity Declaration:“I declare that:
The material I have submitted is my own work;
I have kept a copy of all relevant notes and reference material that I used in the production of my work;
I have given references for all sources of information that are
not my own, including the words, ideas and images of others.”
Student signature:
Date:
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| Attempt | Satisfactory | Non- Satisfactory | Date | Assessor’s |
SignatureInitial attempt
2nd attempt/Re- assessment
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| Information for Student: |
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All work is to be entirely of the Student. |
| General Information for this assessment: |
Read the instructions for each question very carefully.
Be sure to PRINT your FULL name & LAST name in every place that is provided.
Short questions must be answered in the spaces provided or follow the word limits as instructed.
For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must attach its own work formatted in double space, Arial 12 pts.
All assessment tasks must be addressed correctly in order to obtain a competence for the unit of competency.
If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the assessment.
All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to submit your assessments. Note that the hard copy of the assessments will not be accepted.Re-assessment of Result& Academic Appeal procedures:
If a student is not happy with his/ her results, that student may appeal against their grade via a written letter, clearly stating the grounds of appeal to the Operations Manager. This should be submitted after completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
An appeal in writing is made to the Operations Manager providing reasons for re-assessment /appeal.
Operations Manager will delegate another faculty member to review the assessment.
The student will be advised of the review result done by another assessor.
If the student is still not satisfied and further challenges the decision, then a review panel is formed comprising the lecturer/trainer in charge and the Operations Manager OR if need be an external assessor.
The Institute will advise the student within 14 days from the submission date of the appeal. The decision of the panel will be deemed to be final.
If the student is still not satisfied with the result, the he / she has the right to seek independent advice or follow external mediation option with nominated mediation agency.
Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through academic appeals handling protocol.
To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form with all other supporting documents, if any. This form is available via our website. The completed Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry Hills, NSW 2010, Email: [email protected]
The notice of appeal should be in writing addressed to the Operations Manager and submitted within seven days of notification of the outcome of the re-evaluation process.
If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit.
In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical certificate in support of a deferred appeal. The notice of appeal must be made within three working days of the concluding date shown on the medical certificate.
The decision of Operations Manager will be final.
Student would then have the right to pursue the claim through an independent external body as detailed in the students’
complaint / grievance policy.
“I understand all the above rules and guidelines for the assessment”
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Date (dd/mm/yyyy) |
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this assessment before taking on the questions and tasks. To confirm that you have been given this overview, we ask you to complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the ‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
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I understand when and where the assessment will occur, who will assess and in what format the assessment will be submitted. | |
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I understand the process if I am deemed not yet competent. | |
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I understand the feedback process and the appeals process. | |
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The assessor has discussed with me if I have any special needs and if so, what arrangements have been made. | |
| Student Full Name | Student ID | Student Signature |
Date dd/mm/yyyy) |
ASSESSMENT 3 – Practical Observation
Instructions to Learner
Welcome to KII4051 Gastronomy 1! This KII unit covers the following unit/s of competency.
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COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code
KII4051
KII subject name
Gastronomy 1
Unit of competency code:
SITHCCC023
SITHCCC027
SITHCCC042
Unit Title
Use food preparation equipment
Prepare dishes using basic methods of cookery
Prepare food to meet special dietary requirements
This unit describes the performance outcomes, skills and knowledge required to safely use commercial kitchen equipment to prepare a range of different food types and use a range of basic cookery methods to prepare dishes.
The unit applies to operational personnel responsible for general food preparation tasks in hospitality and catering organisations work with very little independence and under close supervision and guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Prerequisite units:
SITFSA005 Use Hygienic Practices for food safety.
SITHCCC027 Prepare Dishes Using Basic Methods of Cookery.
https://training.gov.au/Training/Details/SITHCCC023
Assessment instructions
Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and the terms and conditions relating to the submission of your assessment task. Please consult with your trainer/assessor if you are unsure of any questions. It is important that you understand and adhere to the terms and conditions, and address fully each assessment task. If any assessment task is not fully addressed, then your assessment task will be returned to you for resubmission. Your trainer/assessor will remain available to support you throughout the assessment process.
Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge of the overall unit of competency. When undertaking any written assessment tasks, please ensure that you address the following criteria:
Address each question including any sub-points
Demonstrate that you have researched the topic thoroughly
Cover the topic in a logical, structured manner
Your assessment tasks are well presented, well referenced and word processed
Your assessment tasks include your full legal name in the provided cover page.
Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is completing all the assessment tasks on time.
Plagiarism
Plagiarism is taking and using someone else’s thoughts, writings or inventions and representing them as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When you have any doubts about including the work of other authors in your assessment, please consult your trainer/assessor. The following list outlines some of the activities for which a learner can be accused of plagiarism:
Presenting any work by another individual as one’s own unintentionally
Handing in assessments markedly similar to or copied from another learner
Presenting the work of another individual or group as their own work
Handing in assessments without the adequate acknowledgement of sources used, including assessments taken totally or in part from the internet.
If it is identified that you have plagiarised within your assessment, then a meeting will be organised to discuss this with you, and further action may be taken accordingly.
Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in whole or in part of unauthorised collaboration with another person or persons. Collusion involves the cooperation of two or more learners in plagiarism or other forms of academic misconduct and, as such, both parties are subject to disciplinary action. Collusion or copying from other learners is not permitted and will result in a “NS” grade and NYC.
Assessments must be typed using document software such as (or similar to) MS Office. Handwritten assessments will not be accepted (unless, prior written confirmation is provided by the trainer/assessor to confirm).
Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory
Once the learner has satisfactorily completed all the tasks for this module the learner will be awarded
“Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.
If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and “will” be given another chance to resubmit your assessment task(s). If you are still deemed as “Not Yet Competent” you will be required to re-enrol in the unit of competency.
Additional evidence
If we, at our sole discretion, determine that we require additional or alternative information/evidence in order to determine competency, you must provide us with such information/evidence, subject to privacy and confidentiality issues. We retain this right at any time, including after submission of your assessments.
Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict confidence, in accordance with the law. However, you are responsible for ensuring that you do not provide us with anything regarding any third party including your employer, colleagues and others, that they do not consent to the disclosure of. While we may ask you to provide information or details about aspects of your employer and workplace, you are responsible for obtaining necessary consents and
ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us with such information.
Assessment appeals process
If you feel that you have been unfairly treated during your assessment, and you are not happy with your assessment and/or the outcome as a result of that treatment, you have the right to lodge an appeal.
You must first discuss the issue with your trainer/assessor. If you would like to proceed further with the request after discussions with your trainer/assessor, you need to lodge your appeal to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information please refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link : https://www.kiionline.edu.au/course/view.php?id=59.
Recognised prior learning
Candidates will be able to have their previous experience or expertise recognised on request.
Special needs
Candidates with special needs should notify their trainer/assessor to request any required adjustments as soon as possible. This will enable the trainer/assessor to address the identified needs immediately.
Assessment requirements
The assessment activities in this workbook assess aspects of all the elements, performance criteria, skills and knowledge and performance requirements of the unit of competency.
To demonstrate competence in this unit you must undertake all activities in this Assessment and have them deemed satisfactory by the assessor. If you do not answer some questions or perform certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may ask you supplementary questions to determine your competence. Once you have demonstrated the required level of performance, you will be deemed competent in this unit.
Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your assessments or appeal the result.
As part of the assessment process, all learners must abide by any relevant assessment policies as provided during induction (orientation). For more information refer to our assessment policies by visiting www.kii.edu.au/documents or login to your LMS account by clicking the link https://www.kiionline.edu.au/course/view.php?id=59.
If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your
assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish to do so, discuss this with your trainer/assessor.
Assessment Instructions
Your assessor will do the following:
Observe you in KII kitchen, preparing and producing a range of dishes using various cooking methods and preparation techniques.
Provide a range of recipes and ingredients.
Use the checklist to observe while you use a range of preparation techniques and cooking methods.
Use the checklist in conjunction with Observation checklist below.
Observe you over a period while you learn and use various skills/tasks.
Observe you while preparing various dishes for at least six different customers during multiple sessions.
Ensure that you can consistently perform all tasks multiple times satisfactorily.
Decide when you are competent at all tasks.
You are required to do the following
You must demonstrate preparation of a range of dishes using various cooking methods and preparation techniques in KII kitchen.
Prepare dishes for at least six different customers.
Use standard recipe for the session menu.
Consistently perform all tasks multiple times satisfactorily.
Use the template provided where applicable and insert your response.
Your Tasks:
You are required to prepare a menu example for each of the recipe categories set out below. Your trainer will provide you with specific recipes (see appendices 1) for each instance. The criteria overleaf provide an overview of the criteria which will be observed during each instance for each preparation or as instructed.
Required documents and equipment:
KII Commercial Kitchen with access to all the equipment and variety of ingredients defined in Appendix at the back of this tool.
Chef Uniform. (Students to organise themselves)
Knife Kit. (Students to organise themselves)
Chef Equipment and tool. (KII)
Recipes. (Student must print from learner guide)
KII shall make available the ingredients as per recipe
Planning the assessment
Recommended date for assessment:
Access all resources mentioned in required resources either printed copies or access via the internet.
You must:
Produce all evidence as required in this assessment.
Complete the assessment and submit in due timeline.
Submit with a completed assessment cover sheet.
Your assessor will set a time to provide feedback.
Evidence specifications:
At the end of the assessment, you will be required to submit the following evidence before the due date specified by the assessor:
Completed Production plan for each Practical Demonstration Session. (Total 4) including recipe cards.
Cook and present all the menu items for each session and present to assessor.
Portfolio photos for 4 sessions.
Complete and sign the cover sheet for the assessment task.
Evidence submission:
Documentation can be submitted electronically or paper-based.
Your assessor will record the assessment outcome on the assessment cover sheet.
Practical Demonstration instructions
In this practical demonstration assessment, you are required to follow standard recipes for dishes that demonstrate use of each of the following major food types for at least 6 different customers:
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
use each of the following cookery methods and complete mise en place activities when preparing the above dishes:
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
sous vide
steaming
stewing
You will complete this in the KII training kitchen with access to staff, assessor as customer. You must invite KII staff members and other students as internal customer to taste meals and ask students to adjust the meals as per dietary requirements.
You must prepare finish food production:
within commercial time constraints and deadlines.
reflecting required quantities to be produced.
Demonstrating portion control procedures.
responding to special customer requests and dietary requirements.
At the start of session your assessor will check if you are in full uniform and carrying your knife kit. Assessors will be checking your uniform for cleanliness and that you have full uniform on prior to allowing you to begin the session.
As per the criteria from performance evidence, your assessor will provide you standard recipe cards. Read carefully all the recipe information given to you when you receive it. If you do not understand any part, please ask your assessor.
You will have four (6) hours to prepare and produce the food items for each Practical Demonstration session and your Assessor will set commercial time constraints according to menu for each dish to reflect industry environment.
Your Tasks:
Task 1: Production Plan
Use Workflow plan template (Appendix 1, Appendix 3) to complete this section. Task 1 must be completed prior to this practical. You may not be allowed to undertake the practical if your workflow plan (Appendix 1 part A & B) is not complete.
You are required to consult your assessor and internal customers (staff and students) for the session whom you will be serving food to confirm the food production requirements from session menu and standard recipes including:
portion control.
quantities to be produced.
special customer requests.
special dietary requirements.
After confirming the food production requirements, you must write Production Plan in the template provide in Appendix at the back of this guide according to the menu for the session.
Production plan has following Parts:
Part A- Menu details and food production requirements:
Use Workflow plan template (Appendix 1 Part A) to complete this section.
Write all dishes from the menu for the session and number of serves your assessor asked you to cook.
Number of serves you have been asked to cook may differ from the number of serves specified in the standard recipe you have been provided. You are required to adjust quantity of ingredients according to number of serves you are cooking.
Also record your name, student number and the date of each Practical Demonstration session in the production plan template.
Part B-Equipment:
Use Workflow plan template (Appendix 1 Part B) to complete this section.
This part requires you to identify and list all the equipment’s including appropriate knives required to cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for which cooking method the equipment has been used and the specification e.g. Oven, if its gas oven or fan forced or convention oven.
Your Assessor will observe if you have selected right equipment for the job and will observe you while assembling equipment and safety requirements as per operating manual. The assessor will also check if the equipment you are using is clean as per standard.
You must enter following in your production plan for the session and equipment details:
You must identify and list appropriate knives and other equipment for each dish.
You must enter detail of cleanliness requirements for each equipment before.
You must enter detailing including assembling requirements for the equipment and use safely and hygienically requirements
Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures
You must select, identify and list suitable knife for precision cuts.
One equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable for cooking method and equipment specifications
e.g. oven can be gas oven, induction or Combo oven.
You must list and follow environment friendly practices while using equipment
You must maintain the condition of equipment while operating and make any minor adjustments if required.
You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
Part C-Recipe card: Ingredients:
Use Appendix 2 (Standard recipe card) to complete this task.
This part requires you to identify all the ingredients from standard recipes provided to you and calculate ingredient amounts according to per number of serves you are preparing. Enter the ingredients on production plan. This will require your numeracy skills to calculate the quantity and number of serves and you must use standard trade names for ingredients and various products as per recipe.
Part D-Workflow Plan:
Use Workflow plan template (Appendix 1 Part B) to complete this section.
You are required to list tasks for Mis-en-place and preparation which includes weighing, measuring ingredients, creating portions, cutting and portioning as per recipe and write measures to minimise the waste.
Task 2: Prepare and cook menu items
After you have successfully written production plan, you are then required to put this production plan in to action and following must be completed to successfully complete this task:
You are required to complete this task in three (3) steps, each step should have at least one photo. In total, you must provide at least 5 photos for task 2. You must be clearly visible in the photo while completing each step.
Step 1- Mis-en-place (Food preparation)
Select the correct size and type of equipment including suitable knives (e.g. Boning knife, mincers) for each dish and assemble and clean them and use them safely as per instruction manual. Your assessor may ask you questions on how will you use the equipment safely and will observe you while using the equipment and knives safely.
E.g. The basic tools are knives, peeler, knife sharpening equipment, hand whisks, etc.
Select correct food preparation equipment for the dish
Confirm number of portions you are cooking from production plan for session prepared task 1 (production plan).
Identify and select the correct size and type of equipment including suitable knives (e.g., filleting knife etc) and specialised equipment for each dish.
You must ensure Equipment are clean before use.
You must cover following equipment by preparing all the dishes in both practical demonstrations:
blender
deep-fryer
food processor
grater
cryovac machine
knife sharpening equipment:
sharpening steels and stones
knives:
chef’s knife
filleting knife
palette knife
utility knife
vegetable knife
mandolin slicer
measures
microwave
mouli
oven
peeler, corer or slicer
planetary mixer
salamander
scales
slicing machine
stove top
thermometer
water bath (not bain marie)
whisk
Select the major food item and other ingredients from store according to recipe ensuring quality, freshness and stock rotation (LIFO and FIFO) requirements. Also check if perishable items are fresh, there is no spoilage or contamination, check contents of stocks take dates, read labels before picking ingredients and implication on quality of dish prepared.
If selection of major food item is poultry, you must make sure the poultry item is plump, firm, skin should not be broken, dry and not slimy
You must thaw frozen food items if required according to food safety guidelines ensuring correct thawing methods and avoiding contamination.
Sort and assemble all ingredients as per food production sequence defined in recipe.
Weigh, measure and portion ingredients according to recipes and number of serves you are cooking as mentioned in production plan. Also make sure you are using appropriate measure equipment and correct units of measurement.
Clean and cut other ingredients using basic cuts according to culinary standards e.g. right shape and size for each cut. Make sure you use right knife for cuts and minimise waste to maximise yield and profitability e.g. while peeling potatoes make sure you use peeler and don’t peel too much.
Complete mis-en -place and preparation.
Step 2- Use equipment to prepare the session menu.
After selecting correct equipment and ensuring cleanliness, of equipment, you are required to assemble equipment safely and hygienically as per instruction manual for equipment. Your assessor may ask you questions on how will you use the equipment safely and will observe you while using the equipment.
You must use equipment for following food types by preparing all the dishes in both practical demonstrations
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
make precision cuts on fruit and vegetables
substitute ingredients used to produce dishes with special dietary recipes
Step 3- Cook the dishes
You are required to follow the standard recipe for dishes that demonstrate the use of the following major food types:
You are required to identify suitable cooking method for each dish and identify temperature.
You are required to write step by step plan for how you will produce items from menu using logical flow to put the final dish.
Logical flow means for each dish you are required to follow steps in sequence
as per standard recipe to ensure final dish is cooked as per industry standards
e.g. For cooking Dish Roast beef with jus lie, it’s important to get the Jus lie
ready before you roast your beef.
Identify any possible problem with cooking process and corrective action to be taken.
Tasks for colleagues if working in group.
Identify cutlery and crockery required for presentation and serving temperature for Dish.
Task 3- Present and store dishes (Practical)
Evidence: attach at least 3 photos for plating. You must be clearly visible in the photos while holding the plate.
You are required to present the dish according to standards by using appropriate service ware. The presentation must be neat and you must ensure each customer receives the same portion size. E.g. Check the service ware is not chipped, cracked or dirty.
When serving, choose appropriate service ware by making sure the plate or the bowl is of appropriate size. If it is too small, it won’t hold the correct portion and if it is too large the portion looks meagre.
You must add appropriate garnish, accompaniment or sauce to blend, enhance or dominate the flavour of the dish according to standard recipe for the dish. Add suitable garnishes according to standard recipe to enhance the colour, flavour, texture and the overall presentation of the meal.
E.g. Bolognese is a rich minced meat and tomato based sauce. Crushed nuts as garnish for side salads, rice, etc.
Pappadams, chutney, naan bread and raita served as accompaniment with curries.
Before presenting the dish to the assessor, you are also required to visually evaluate the dish. Adjust presentation including accompaniments and garnishes that maximise visual appeal including balance, colour, contrast. It also includes plating food for practicality of customer consumption or service style and wiping any drips and spills on plate.
Final dish must be presented at par with industry standards. Present them to your assessor for assessment. Your assessor and internal staff (invited to taste meals) will act as customer for your cooked dish and your assessor or customer may ask you to adjust dishes according to their preference.
Task 4- Clean and maintain food preparation equipment (practical)
Use Appendix 1 part C to complete this task
After you finish your cooking, you must clean each equipment using suitable cleaning agents
You must ensure have environmental consideration while using and cleaning equipment and use water, energy and other resources efficiently to reduce waste and negative environmental impacts.
You must maintain equipment in good condition and make minor adjustments if required within scope of responsibility.
You must Identify and report any fault and safety issue in the equipment or
rectify if there is minor fault and if it’s safe to do so.
You must enter the details of person whom you reported the fault in the production plan.
Task 5-End of service Procedures (practical)
Use Appendix 1 part C to complete this task
After you finish your presentation to your assessor, you must store the food items at the appropriate temperature and under the correct storage conditions to maintain quality, freshness, to minimise wastage and spoilage. This will include storing in appropriate environmental conditions Including:
Humidity
Atmosphere
light
packaging
temperature
use of containers
ventilation
You must then clean the kitchen according to the cleaning schedule and dispose of or store surplus and reusable by-products according to KII kitchen storage requirements and procedures, environmental considerations defined above, and cost reduction initiatives.
Ensure that all bins are taken out before you leave the kitchen.
Task 6-Portfolio of work done (insert photos)
You are required to take at least 8 photos during the entire practical covering all steps as instructed earlier in individual tasks. Complete appendix 3.
Demonstration and affix them at the space provided in Portfolio Template provided.
You should write name of Dish for each photo and date when it was taken.
Simulation Setup for the practical assessment.
The simulation chosen is to give the student the opportunity to provide evidence that demonstrates their ability to perform the entire cooking process methodically. We have tried to make this simulation as real as possible within a commercial kitchen setting that typify the workplace. To carry out your role in this simulation will require you to follow these steps:
What are you required to submit? Your portfolio must include the following:
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Coversheet and the pre assessment checklist
Completed appendix 1
Completed appendix 2 (SRC) for each dish/recipe
Completed appendix 3
Evidence of your participation (a minimum of 8 photos) as per the set criteria.
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Appendix 4
Week 5 Assessment
Poached pear in stock syrup with edible flowers
Chicken velouté (thickened with roux) served with pulled chicken meat and fresh chopped parsley
Boiled fresh pasta with tomato sauce, basil & parmesan cheese
Steamed Salmon in papillote with lemon slices
Recipe 1:Stock syrup
Yield: by pair
Ingredients Quantity
Caster Sugar – food intolerances- fodmaps 250 g – substitute
Lemon juice 20 ml
Water 250ml
Cinnamon stick ½ pc
Note: SITHCCC042- Prepare food to meet special dietary requirement, substitute caster sugar with 100 g glucose.
Step Method
Combine all ingredients together in a suitable pan and slowly bring to the boil while stirring occasionally, until the sugar has dissolved.
Variations
All or part of the water can be replaced with either red wine, white wine or port for variations.
Recipe 2: Poached pear
Yield: by pair
Ingredients Quantity
Pears 1 per student 2 pcs
Stock syrup see recipe
Edible flowers 0.1 punnet (2-4 pcs)
Step Method
In a suitable high-sided pan, bring to the boil enough stock syrup to cover the pears.
Carefully peel the pears, taking care to get a smooth surface, without bruising.
Place the peeled pears into the simmering stock and submerge them using a cartouche and a plate.
Bring the liquid back to the boil and then turn down to poaching temperature.
Allow to poach until the fruit becomes tender. Test using the tip of your knife.
Remove the pan from the heat source and allow the pears to cool in the syrup.
The pears should be served chilled with a little of the poaching liquid.
Note
The pears can be served whole or cut down the center in two halves. If the pears are cut, the core must be carefully removed.
Recipe 3: Roux
Tool: Wooden spoons (by pair)
Ingredients:
Equal amount of butter and flour. (40 g butter & 40 g all-purpose flour)
Method
Roux is the name given to a group of thickening agents that are made by cooking equal quantities of plain flour and butter together to one of three stages:
White (blanc)
Blond (fawn)
Brown (brun).
Each stage depends on the length of time the roux is cooked.
Uses
Used in the preparation of stews, soups and sauces.
Recipe 4: Chicken velouté
(High protein, low carbohydrates & halal)
Tool: Wooden spoons
Ingredients Quantity
Chicken Stock 3 cups
Roux (blond)
Liason: Cream & Egg yolk 1 pc yolk: 20 ml cream
Chicken breast 200 g
Method
Bring the chicken stock to a simmer in a medium saucepan. Lower the heat to keep the stock hot.
Heat the roux for another few minutes or so, until it has turned a light blond color.
Using a wire whisk, slowly add the hot chicken stock to the roux, whisking vigorously to make sure it’s free of lumps. Keep whisking while adding the stock.
Simmer for about 30 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan or form lumps while cooking.
Add the liason and scoop in a soup plate.
Garnish with pulled chicken meat and parley.
Recipe 5: Boiled Fresh Pasta
Yield: by pair
Ingredients Quantity
Semolina flour 30 g
All-purpose flour 120 g
Egg 2 pcs (1 whole & 1 egg yolk)
Olive oil (optional) 10 ml
For boiling
Water 4 L
Salt 40 g
Pasta See recipe above
Oil to untangle/ not stick
Step Method
In a mixing bowl, add the flour and eggs together. Mix until a dough will form. Add the olive oil before finishing up and rest.
Bring the water, salt and oil to the boil in a pot of a size suitable for the task.
Add the pasta to the boiling water and stir occasionally to prevent sticking.
When the pasta is al dente, refresh and drain it in a colander.
Recipe 6: Napolitana Sauce
(Vegan, vegetarian, dairy free, low salt & halal)
Yield: by pair
Ingredients Quantity
Olive oil 20 ml
Brown Onion, chopped 100 g
Garlic. Minced 20 g
Tomato pastes 150 g
Tomato concasse 100 g
Oregano 10 g
Basil, chiffonade 30 g
Boiled fresh pasta see recipe above
Parmesan cheese- food allergen & intolerances 100 g- substitute with olive oil
Step Method
Heat the oil in a saucepan over medium heat. Add the onion and cook for 5 minutes then add the garlic.
Add the tomato paste, tomato concasse and 1 cup water. Bring to boil and simmer for 20 – 3- minutes until the sauce has slightly thickened.
Add the oregano, basil and seasoning. Meanwhile, cook the pasta and add to the sauce. Top with parmesan cheese and fresh basil.
Recipe 7: Steamed Salmon en papillote
(Pescatarian, Gluten free, dairy free & halal)
Yield: by pair
Ingredients Quantity
Salmon fillet 150 g x 2
Butter 20 g
Baking paper
Tomato concassé 20 g
Onion (small), sliced 1
Thyme 1 sprig
White wine (dry) 20 ml
Pepper and salt to taste
Lemon, fresh, sliced
Step Method
Clean, gut and wash the fish.
Butter the sheet of foil using the butter.
Season the inside of the fish and fill the cavity with the tomato concassé, sliced onion, wine and thyme.
Wrap the fish in the foil, taking care to seal completely. Put the wrapped fish on an oven tray.
Place in a preheated oven at 190 °C and cook for 15 to 20 minutes.
Serve straight from the oven in the foil.
Appendix 1 Prep.No. ____ Week No.______
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WORKFLOW PLAN AND EQUIPMENT DETAILS Unit code: Note: You are required to complete this workflow plan for each skills Demonstration session and
submit this plan to your trainer at the end of each session as evidence for marking.Student Name:Student Id:Unit name and Code:Date of Skills Demonstration:Part A: Menu DetailsName of DishNo. of servesDate of ProductionDish 1
Dish 2
Dish 3
Dish 4
Dish 5
Equipment required for each Dish Notes:
You must identify and select appropriate knives and other equipment for each dish.
You must confirm cleanliness for each equipment before use.
You must assemble the equipment and use safely and hygienically during preparation.
Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard operating procedures
You must select and identify suitable knife for precision cuts.
You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2 burners per students) One equipment might be used for multiple dishes, please list the equipment under each item, also indicate which equipment is suitable for cooking method and equipment specifications e.g. over can be gas oven, induction or Combo oven.
You must follow environment friendly practices while using equipment
You must maintain the condition of equipment while operating and make any minor adjustments if required.
You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
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Part B: WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION Tasks List equipment of correct type and size, required for dish. (Provide all the equipment being used for all the task including knives) Equipment specification and cooking method (Include all the cooking methods equipment specification and usage) Dish 1: Dish 2: Dish 3: Dish 4: Dish 5: Dish 5: Part C: End of Service Procedure: Cleaning/ Sanitation Date Task (e.g. cleaning floor or equipment/dishwasher/stove etc.) Tools used for cleaning (e.g. Detergent) Explain the Cleaning method/process List three (3) Environmental consideration while using above equipment Identify and report any faults or safety issue in equipment or rectify if safe to do so
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Things to remember Use logical sequence for the tasks in both mise-en place and cooking
Times are for guidance, may vary depending on the recipe/sSome recipes may require adjustment
“Clean as you go” will save you time
Standard Recipe Card (Appendix 2)
Copy this template as per your requirements.
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(Appendix 3)
Prepare the following dishes to the criteria set out below:
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Dish to be prepared & Preparation process
Method(s) of cookery applied
Major food groups used
Accompaniment
Sauce/ Starch/ Vegetable/ Garnish
Satisfactory
Not Yet Satisfactory
Dish 1:
Recipe name:
No. of serves: ________________
Prepared within commercial time constraints and deadlines
Reflected required quantities to be produced
Demonstrated portion control procedures
Responded to special customer requests and dietary requirements
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baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing
sous vide
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
Others ………………………………….
1.
2
3
Dish 2:
Recipe name:
No. of serves: ________________
Prepared within commercial time constraints and deadlines
Reflected required quantities to be produced
Demonstrated portion control procedures
Responded to special customer requests and dietary requirements
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing
sous vide
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
Others ………………………………….
1.
2
3
Dish 3:
Recipe name:
No. of serves: ________________
Prepared within commercial time constraints and deadlines
Reflected required quantities to be produced
Demonstrated portion control procedures
Responded to special customer requests and dietary requirements
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing
sous vide
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
Others ………………………………….
1.
2
3
Dish 4:
Recipe name:
No. of serves: ________________
Prepared within commercial time constraints and deadlines
Reflected required quantities to be produced
Demonstrated portion control procedures
Responded to special customer requests and dietary requirements
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing
sous vide
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
Others ………………………………….
1.
2
3
Dish 5:
Recipe name:
No. of serves: ________________
Prepared within commercial time constraints and deadlines
Reflected required quantities to be produced
Demonstrated portion control procedures
Responded to special customer requests and dietary requirements
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing
sous vide
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
Others ………………………………….
1.
2
3
Dish 6:
Recipe name:
No. of serves: ________________
Prepared within commercial time constraints and deadlines
Reflected required quantities to be produced
Demonstrated portion control procedures
Responded to special customer requests and dietary requirements
baking
blanching
boiling
braising
deep-frying
grilling
poaching
roasting
shallow frying
steaming
stewing
sous vide
dairy products
dry goods
frozen goods
fruit
meat
poultry
seafood
vegetables
Others ………………………………….
1.
2
3
Note: Check list for the assessor in marking has been integrated in Moodle for each student assessment. Please be reminded as well that you need to attach the photos before, during and after the kitchen operation/ session which is a minimum of 3 photos per dish