Student ID: 2006881

Name: Aravind Sotala

Unit Code: SITHPAT006

SECTION A: SKILL ACTIVITY

Q1.
Answer:

Beef Salad (Original recipe)

Ingredients (4 servings):

 1/2 cup sweet chilli sauce

 2 tablespoons fish sauce
 1/4 cup lime juice (2 to 3 limes)
 1 tablespoon brown sugar
 1 Lebanese cucumber, diced
 3 tomatoes, finely chopped
 1 avocado, peeled, diced
 1 small red capsicum, diced
 1 small red onion, finely chopped
 4 large beef sirloin steaks
 1/4 cup coriander leaves (optional)
 Salt, to season
Method:

1)Combine sauces, juice and sugar in a bowl. Cover with plastic wrap and
refrigerate until required.

2) Combine cucumber, tomatoes, avocado, capsicum, onion and salt and pepper in a
large bowl. Cover and refrigerate until required.

3) Preheat a barbecue or chargrill on high. Season steaks with salt and pepper and
cook for 3 to 4 minutes on each side for medium, or to taste. Remove to a plate,
cover with foil and rest for 10 minutes.

4) Thinly slice beef across the grain. Place salad onto serving platter, top with beef
and drizzle with dressing. Sprinkle with coriander and serve.

Equipment:

Bowl, chef knife, 2 cutting boards, pan, wooden spoon, plate

 Lacto vegetarian: Use Fried (or baked) tofu instead of beef, balsamic sauce
instead of fish sauce.

 High carbohydrate: Use healthy high carbohydrate foods, for example, beetroots,
sweet potatoes, and corn.

 Low fat: It can be used baked tofu of grilled chicken breast instead of beef.

 Low salt: Use less salt

Q2.
Answer:
No Change
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
chocolate.
Place the chocolate in a pan of
gently simmering water stir
until melted. Remove bowl
from heat
and leave to cool. Place eggs
and sugar in a big bowl and beat
with beaters for around 5
minutes
or until mixture is thick. Fold in
cocoa powder and cooled
chocolate until joint.
Use another bowl to whip
cream till thickened. Use a big
metal spoon to carefully fold
the cream
into the chocolate mixture.
Spoon into serving glasses and
put in fridge for minimum 1
hour. Move
from refrigerator 15 minutes
before serving, then use extra
whipped cream and grated
choco
SECTION B: KNOWLEDGE ACTIVITY
Q1.
Answer:

Al dente
To cook food until just firm, usually referring to pasta, but can include vegetables.

Bake
To cook food in an oven using dry heat.

Baste
To moisten food while cooking by spooning, brushing, or squirting a liquid, such as
meat drippings to stock, to add flavour and prevent it from drying out.

Beat
To stir rapidly in a circular motion to make a smooth mixture, using a whisk, spoon,
or mixer.

Braise
To cook first by browning the food in butter or oil, then gently simmering in a small
amount of liquid over low heat for a long period of time in a covered pan until tender.

Broil
To expose food to direct heat on a rack or spit, often used for melting food like
cheese.

Brown
To cook over high heat (usually on the stove-top) to brown food.

Caramelize
To heat sugar until it liquefies and becomes a syrup.

Chop
To cut vegetables into large squares, usually specified by the recipe.

Cream
To beat ingredients (usually sugar and a fat) until smooth and fluffy.

Cube
Like chopping, it is to cut food into small cubes, usually about 1/2 inch.

Dash
1/8 teaspoon.

Dice
To cut into small pieces, usually 1/4 to 1/8 chunks.

Dollop
A spoonful of a semi-solid food, like whipped cream or masted potatoes, placed on
top of another food.

Dredge
To lightly coat uncooked food with a dry mixture, usually with flour, cornmeal, or
bread crumbs, to be pan fried or sautéed.

Dress
To coat foods with a sauce, such as salad.

Drizzle
To pour liquid back and forth over a dish in a fine stream, usually melted butter, oil,
syrup, or melted chocolate.

Dust
To coat lightly with a powdery ingredients, such as confectioners’ sugar or cocoa.

Fillet
To cut the bones from a piece of meat, poultry, or fish.

Flambé
To drizzle a flammable spirit over a food while its cooking, to ignite the just before
serving.

Fold
To combine light ingredients, such as whipped cream or beaten eggs whites, with a
heavier mixture, using a over-and-under motion.

Glaze
To coat foods with mixtures such as jellies or sauces.

Grate
Creates tiny pieces of food, best for things like cheese to melt quickly or a vegetable
used in a sauce.

Grease
To coat the interior of a pan or dish with shortening, oil, or butter to prevent food from
sticking during cooking.

Julienne
Cutting vegetables until long, thin stripes, approximately 1/4 inch thick and 1 inch
long.
Knead
The process of mixing dough with the hands or a mixer

Marinate
To soak in a sauce or flavoured liquid for a long period of time, usually a meat,
poultry or fish.

Mince
To cut as small as possible, most commonly used with garlic.

Pan Fry
Cook larger chunks of food over medium-heat, flipping once only.

Parboil
To partially cook by boiling, usually to prepare the food for cooking by another
method.
Poach
To cook gently over very low heat, in barely simmering water just to cover.

Pinch
1/16 teaspoon.

Purée
To mash or grind food until completely smooth.

Roast
Like baking but concerning meat or poultry, it is to cook food in an oven using dry
heat.

Sauté
To cook small pieces of food over a medium-high heat with oil in a pan, usually to
brown food.

Scald
To heat liquid almost to a boil until bubbles begin forming just around the edge.

Sear
To brown the surface of meat by quick-cooking over high heat into order to seal in
the meat’s juices.

Shred
Done on a grater with larger holes, resulting in long, smooth stripes to cook or melt.

Simmer
Bring a pot to a boil, then reduce the heat until there are no bubbles.
Skim
To remove fat or foam from the surface a liquid.

Slice
To cut vertically down, thickness sometimes specified by the recipe.

Steam
To cook food on a rack or in a steamer set over boiling or simmering water.

Steep
To soak a dry ingredient in a liquid just under the boiling point to extract the flavour,
such as with tea.

Stew
To cook covered over low heat in a liquid for a substantial period of time.
Whip
To beat food with a whisk or mixer to incorporate air and increase volume.

Whisk
To beat ingredients with a fork or a whisk.

Zest
The outer, coloured peel of a citrus fruit.

Q2.
Answer:
It is important to follow individual dietary needs and preferences, including cultural
and health requirements.

Different cultures get different daily life including foods. So, the services should
ensure that there will be a wider variety of food available for customers to suit their
individual needs. Cultural requirements can also include religious requirements and
these need to be followed as required by the customer. Religious beliefs are
extremely important and integral to an individual and their way of life. When it comes
to health, minor of insignificant a customer request may seem, you will need to make
sure this is carried out as detailed. The consequences of not observing a request
correctly may result in ill-health or the breaking of a cultural or religious code.

Q3.
Answer:

Macrobiotic diet:

The macrobiotic diet is a pescatarian diet based primarily on consuming locally and
organically grown whole grains, vegetables, and beans.
The macrobiotic diet, along with other plant-based diets, has consistently been
shown to help lower the risk of heart disease, cancer, and diabetes. Additionally, the
anti-inflammatory power of plant-based foods can help decrease the risk of chronic
diseases. The diet has also been shown to reduce levels of circulating estrogen in
women, which may help lower risk of breast and other cancers.

Hindu diet

The Hindu Dietary Code. Devout Hindus believe that all of God's creatures are
worthy of respect and compassion, regardless of whether they are humans or
animals. Therefore, Hinduism encourages being vegetarian and avoiding the eating
of any animal meat or flesh.

Vegan diet

On a vegan diet, vegan can eat foods made from plants, including:
Fruits and vegetables / Legumes such as peas, beans, and lentils / Nuts and seeds /
Breads, rice, and pasta / Dairy alternatives such as soymilk, coconut milk, and
almond milk / Vegetable oils.

Q4.
Answer:

If they didn’t requirement to us, we don’t care about their food. Just I make a good
feeling and take care about them as asking one more time than another customer.
Q5.

Answer:

This process is essential for ensuring dishes are prepared and cooked to
customers’ dietary requirements. It allows dishes to be planned with care and
efficiency, and the correct identification of ingredients and cooking preferences; mise
en place provies the means to separate customer orders.

You can:
1) Prepare foods in a hygienic area away from other foods
2) Identify the correct quantities for special diets
3) Remove ingredients from dishes as requested
4) Substitute ingredients for others
5) Obtain and use different cutlery or equipment to prevent cross-contamination
Q6.
Answer:

1) Nutrients and their food sources

2) Health implications of food choices
3) Effects of various cooking methods and food storage on nutrients

Q7:
Answer:

The Australian Dietary Guidelines give advice on eating for health and wellbeing.
They’re called dietary guidelines because it’s your usual diet that influences your
health. Based on the latest scientific evidence, they describe the best approach to
eating for a long and healthy life.
There are five core food groups.

1) Vegetables and legumes

2) Fruit
3) Grain (cereal) foods
4) Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/ beans
5) Milk, yoghurt, cheese and/or their alternatives.

It is recommended that water is the main source of fluids and only small amounts of
unsaturated fats, oils and spreads are used.

Section C: Performance Activity

1) Vegan pancakes

- Food restrictions (milk/egg allergy or intolerance)

Ingredients (4 servings):

 2 cups self-raising flour

 1/2 cup caster sugar
 1 1/2 cups unsweetened rice milk
 2 teaspoons vanilla bean paste
 2 teaspoons baking powder
 1 tablespoon apple cider vinegar
 2 tablespoons coconut oil, melted
 Maple syrup, to serve
 Mixed berries, to serve
 Coconut yoghurt, to serve

Method:
1) Place flour and sugar in a large bowl. Stir to combine. Make a well. Place milk and
vanilla in a large jug. Add baking powder, then vinegar. Lightly whisk with a fork until
frothy. Add to well. Stir until mixture is smooth and just combined. Set aside for 15
minutes.
2) Heat a large non-stick frying pan over medium-low heat. Brush pan with coconut
oil. Spoon 1/4 cup batter into pan, spreading to form a 12cm round. Repeat to make
2 pancakes. Cook for 3 to 4 minutes or until bubbles appear on surface. Turn and
cook for 1 to 2 minutes or until cooked through. Transfer to a plate. Cover loosely
with foil to keep warm. Repeat with remaining mixture, brushing pan with oil between
batches.
3) Serve pancakes with maple syrup, mixed berries and yoghurt.
2) Gluten-Free spinach and mushroom tart

- Food restrictions (gluten allergy of intolerance)

Ingredients (6 servings):
 2 sheets frozen gluten-free puff pastry, just thawed
 1 leek, white part only, thinly sliced
 1 garlic clove, crushed
 200g sliced cup mushrooms
 280g Baby Spinach
 2 Eggs
 1/2 cup (125ml) milk
 100g fetta, crumbled

Method:
1) Preheat oven to 180°C. Cut 1 pastry sheet in half. Place the 2 halves, slightly
overlapping, over 2 adjacent sides of the remaining pastry sheet. Press the edges
firmly to seal. Carefully line a 3.5cm-deep, 23cm (base measurement) fluted tart tin
with removable base with the pastry. Trim the excess pastry.

2) Line the pastry case with baking paper. Fill with pastry weights or rice. Place tart
tin on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake
for 10 mins or until the pastry is light golden.

3) Meanwhile, spray a non-stick frying pan with olive oil spray. Heat over medium
heat. Add the leek, garlic and mushroom. Cook, stirring, for 5 mins or until
vegetables soften. Add spinach and cook, stirring, for 2 mins or until spinach wilts.
Set aside to cool slightly.

4) Whisk the eggs and milk in a jug. Arrange spinach mixture in the pastry case with
fetta. Pour over egg mixture. Bake for 25-30 mins or until the filling is just set. Set
aside for 10 mins to cool slightly. Cut into wedges to serve.

3) Carrot peanut soup

- Food restrictions (lacto vegetarian)

- Cultural or religious requirements (Hindu)

Ingredients (6 serving):
 2 tablespoons margarine (unsalted)
 3 tablespoons unbleached all-purpose flour
 1 ½ cups milk (skim, scalded)
 450g carrots (peeled, cut 1/2 inch thick)
 1 ½ cups vegetable stock
 ¼ cup fresh coriander
 6 tablespoons peanuts (dry-roasted, unsalted roughly chopped)
 ½ teaspoon salt
 ¼ teaspoon black pepper

Method:
1) Melt Margarine in large saucepan over medium heat; add flour and whisk 1
minute.
2) Add milk and whisk until well blended.
3) Remove from heat; set aside.
4) In small sauce pan over medium heat, cook carrots in broth until carrots are
tender, about 15 minutes.
5) Strain reserving broth.
6) Purée carrots in food processor or blender using small amounts of reserved broth
as necessary.
7) Add cilantro and 3 tablespoons peanuts; purée again.
8) Transfer puréed mixture into milk mixture.
9) Add remaining broth, salt and pepper.
10) Chill. Garnish with remaining peanuts and coriander

4) Japanese Salmon (or Tuna) Nigiri Sushi

- Cultural requirements (Japanese culture food)

- Food preferences (Raw fish)

Ingredients (4 serving):
 300g dried short grain sushi rice
 200g fresh salmon or fresh tuna, sliced
 60ml rice wine vinegar
 1 tablespoon caster sugar
 Soy sauce / wasabi paste, to serve

Method:
1) Prepare the sushi rice. Spread the rice out on a tray and cool to room
temperature. Cover with a damp cloth.

2) Form 1 tablespoon of sushi rice into an oval about the same length and width as
your rectangles of fish. Place a piece of fish in the open palm of one hand, then
spread a small dab of wasabi over the centre of the fish. Place the rice oval on the
fish and gently cup your palm to make a curve. Using the middle and index fingers of
your other hand, press the rice onto the fish, firmly pushing. Turn over and repeat the
shaping process, finishing with the fish on top of the rice.

3) Serve with soy sauce and wasabi.

5) Rice paper rolls

- Food preferences (Asian Food)

- Food restrictions (Vegetarian)

Ingredients (30 rolls):

 50g vermicelli rice noodles
 30 small rice paper sheets
 4 radishes, trimmed, thinly sliced
 1 Lebanese cucumber, cut into matchsticks
 1 carrot, peeled, cut into matchsticks
 1/2 avocado, stoned, peeled, sliced
 1 cup (80g) shredded red cabbage
 200g pkt honey soy tofu, thinly sliced
 1/2 cup mint leaves
 1/2 cup coriander leaves

Method:

1) Place noodles in a small heatproof bowl. Cover with boiling water. Set aside for 2
mins to soften. Drain well. Use kitchen scissors to coarsely chop.

2) Fill a shallow dish with warm water. Dip 1 rice paper sheet in water, then drain and
place on a clean board (it will continue to soften on standing).

3) Arrange a little of the noodles, radish, cucumber, carrot, avocado, cabbage, tofu,
mint and coriander along bottom third of the rice paper sheet. Fold edge of the rice
paper sheet over the filling. Fold in the sides, then roll up to enclose. Transfer to a
serving plate. Repeat with remaining rice paper sheets, noodles, radish, cucumber,
carrot, avocado, cabbage, tofu, mint and coriander.

6) Tandoori chicken baskets

- Food preferences (high protein)
Ingredients (4 servings):
 12 (500g) small chicken tenderloins
 1/2 cup plain yoghurt
 2 tablespoons tandoori paste
 1/3 cup chopped fresh coriander leaves
 olive oil cooking spray
 1 small red onion, finely chopped
 1 Lebanese cucumber, peeled, finely chopped
 2 roma tomatoes, chopped
 2 tablespoons lime juice
 8 large pappadums
 lime wedges and
 plain yoghurt, to serve

Method:

1) Place chicken, yoghurt, tandoori paste and 1/4 cup coriander in a bowl. Stir to
combine.

2) Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook
chicken for 3 to 4 minutes each side or until chicken is cooked through.

3) Meanwhile, place onion, cucumber, tomato, lime juice and remaining coriander in
a large bowl. Toss to combine. Cook pappadums following packet directions.

4) Place chicken on pappadums. Top with onion mixture. Serve with lime wedges
and yoghurt.