Case Study A – Saltbush and mountain pepper squid Working in your kitchen, you have been asked to

prepare the following recipe: Saltbush and mountain pepper squid to serve four people:
Ingredients:
⮚ 4 squid or calamari hood
⮚ 1 tsp dried lemon myrtle
⮚ 1 cup tempura flour
⮚ 20 ml macadamia oil
⮚ 50 g butter
⮚ 1½ tsp dried saltbush flakes
⮚ 1½ tsp ground mountain pepper
⮚ 1 Tanami fire seasoning.

Instructions: Prepare the squid or calamari hoods by washing and removing the "backbone" and skin (if
desired).Cut the hoods into triangles or squares (this will encourage the flesh to curl while cooking).
In a bowl, mix the lemon myrtle and flour. Roll the squid pieces through the flour mixture. Meanwhile,
make the salad, place the lettuce, tomato and cucumber in a bowl and toss to combine. Heat the
macadamia oil and butter in a wok. Add the saltbush, mountain pepper and Tanami fire seasoning and
cook for 30 seconds. Add the squid, in batches, shaking off the excess flour, and cook until they curl.
Using a slotted spoon, remove from the oil and drain on a paper towel. Repeat with the remaining squid.
To serve, divide the salad among plates. Top with the squid and serve with a lemon wedge.

Recipe amended from SBS “Saltbush and mountain pepper squid”

https://www.sbs.com.au/food/recipes/saltbush-and-mountain-pepper-squid (Accessed 28.08.2018)

Case Study B – Beetroot and rose truffle chocolate cake Beetroot and rose truffle chocolate case recipe
(serves 8)
Preheat the oven to 175°C (345°F). Lightly grease and line two 20 cm (8 in) round cake tins with baking
paper (this is to make a cake with one tier, of two layers. To make a multi-tier celebration cake, see Note
below). Toss the whole beetroot in the oil. Wrap each one separately in aluminium foil. Roast 1 hour or
until soft, then remove from the oven and cool. Once cool, peel off the skin and finely grate. Set aside.
To make the truffles, cook the beetroot as per the method above, then add to a blender or food
processor and blitz to a fine purée. Transfer to a saucepan set over a low heat for 2–3 minutes (this will
dry up any excess moisture and help bring out the flavour, so don’t skip this step). Remove from the
heat and set aside. Place the chocolate pieces in a heatproof dish. Bring the cream to the boil in a heavy-
based saucepan, reduce the heat to a simmer, add half the dried rose petals and cook gently for 15
minutes, or until the flavour of the rose petals has fully infused into the cream. Strain the cream over
the chocolate pieces and stir slowly until melted and glossy, then add 110 g (4 oz/¾ cup) of the beetroot
purée and the rosewater and mix well. Refrigerate for 1 hour until firm. Once set, take teaspoons of the
mixture and shape them into bite-sized balls, then roll them in the cocoa powder and the remaining
dried rose petals to coat. Transfer to the refrigerator and leave to chill until needed. Cream the butter
and sugars together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle
attachment, until light and fluffy. Beat in the eggs, vanilla and rosewater and mix in half the flour, baking
powder, cocoa powder and salt. Stir in the sour cream, then mix in the remainder of the dry ingredients
before gently folding in 300 g (10½ oz/1½ cups) of the grated roast beetroot until well combined (save
the rest for the icing). Pour the batter evenly into the prepared tins and bake for 35 minutes, or until a
skewer inserted into the centres comes out clean. Remove from the oven and leave to cool slightly in
the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. To make
the icing, beat all the ingredients together in a bowl using a hand-held mixer or a stand mixer until well
combined. Place one of the cooled cakes on a serving plate or stand and spread with half the icing. Place
the second cake on top and spread with the remaining icing. To decorate, top with the truffles and
scatter over a few more dried rose petals or team the truffles up with fresh garden roses

Case Study C – Using equipment safely Manufacturer instructions for using an electric knife sharpener:
First, turn the power switch on.
Insert the blade as close as possible to its handle.
Pull the knife through the left slot of Stage 1 by slipping the blade between the left angle guide and the
spring while pulling the blade toward you, and simultaneously moving the blade downward in the slot
until it engages the diamond-coated disk. You will hear it make contact with the disk.
Next, repeat with one full-length pull in the right slot of Stage 1. Make an equal number of pulls
alternating in the left and right slots in order to keep the edge symmetrical. For most dull blades, one
pull in each slot is adequate. Instructions taken from Sharpening Supplies “Using the Chef’s Choice 120
Electric Knife Sharpener” https://www.sharpeningsupplies.com/Chefs-Choice-120-Electric-Knife-
Sharpener-Video-W61.aspx (Accessed 28.08.2018)
Recipe taken from SBS “Beetroot and rose truffle chocolate cake”
https://www.sbs.com.au/food/recipes/beetroot-and-rose-truffle-chocolate-cake (Accessed 28.08.2018)

Case Study D – Cookery methods Recipe taken from: Luv a Duck “How to cook duck breasts”
http://www.luvaduck.com.au/recipes/view/how-to-cook-duck-breasts/58/ (Accessed 29.08.2018)

Recipe taken from: All Recipes Australia “Duck breasts with apple sauce”
http://allrecipes.com.au/recipe/14513/duck-breasts-with-apple-sauce.aspx (Accessed 29.08.2018)

Instructions for cooking duck breasts: Heat frypan to a medium heat, and preheat oven 190 c. Score the
skin of the breast with a sharp knife. Lightly season the duck breasts with a little salt and freshly ground
pepper. When the pan is moderatley hot, place the breasts skin side down using no oil and cook for 4-5
minutes or until the skin is golden brown. Turn over and cook for another minute and then place into
preheated oven for 8 minutes. When cooked, remove from the pan and rest the breasts for about 5
minutes. This will allow the juices to settle. Recipe taken from: Luv a Duck “How to cook duck breasts”
http://www.luvaduck.com.au/recipes/view/how-to-cook-duck-breasts/58/ (Accessed 29.08.2018

Instructions for cooking duck breast with apple sauce: In a non-stick frying pan add the duck breasts skin
side down; there is no need to add any fat. Cook over high heat for 2 minutes. Reduce heat to low and
cook for 5 more minutes on each side. Melt the butter in a separate frying pan on high heat then add
the apples and cook for 2 to 3 minutes or until golden brown. Reduce to low heat and cook the apples
for 10 minutes. Reduce heat to very low and deglaze the frying pan with Calvados. (Do not add the
Calvados near a flame. Remove the frying pan from the stove and add the Calvados then return). Serve
immediately with the apple sauce. Recipe taken from: All Recipes Australia “Duck breasts with apple
sauce” http://allrecipes.com.au/recipe/14513/duck-breasts-with-apple-sauce.aspx (Accessed
29.08.2018

Case Study E – Preparing dishes Your kitchen: ⮚ Requires each meal for two people ⮚ Requires each
meal to be prepared (from order to table in no longer than 45 minutes). In addition to this, one
customer is dairy intolerant.