Practical

S. Dish Number of
NO Serve
1 Caesar salad 4
2 Fruit medley compote 6
3 Gnocchi Potatoes 2
4 Scrambled eggs 6
5 Mushroom omelette 1

Ingredients Required
(Note: You are required to calculate and adjust the quantity of ingredients from recipes as per
number of serve you are cooking for each dish)

Ingredient Quantity Unit

Caesar salad
Olive oil spray 2
Baguettes
Lettuce 1
Bacon rashers 4
Parmesan 60 g
Egg
DRESSING 1
Drained anchovy fillets 3
Garlic cloves Olive oil 60 ml
Fresh lemon juice 50 g
Garlic cloves 2
Grapes seed oil 60 ml

Fruit medley compote

Mixed Berries 450 g

Cinnamon 1/2 t/s
Zest of orange 1/2
Orange Juice 2 t/s
Grounded ginger 1//2 t/s
Salt & pepper To taste

Gnocchi Potatoes
Potatoes Flour 450 g
Egg 1 each
Potatoes ½ kg
Salt & Pepper To taste

Rajwinder singh SITHCCC008 DC5284

 Scrambled eggs
Eggs butter 150 g
Milk 1 t/s
Eggs 4
Salt and pepper To season

Mushroom omelette
Eggs 2 each
Mushroom fiats, sliced 2
butter 10 g
Water 1 t/s
Shallots chopped 2

Workflow Plan
(Note: you are required to identify in your workflow requires tasks, appropriate cooking methods
how you would ensure quality measures and waste minimising techniques, Time and
temperature and appropriate cooking methods, hygiene requirements, special adjustments &
contingencies in order to demonstrate your planning and organising skills, Adjustments required
as per recipe (If any).

Equipment Required
(Note: Your trainer will
Step Task time confirm your
knowledge and skills to
operate these
equipment effectively
as per standard
operating procedures)
Caesar Salad
1 Preheat oven to 180C. 10mins An oven

2 Spread bread, in a single layer, on a baking tray and 2mins A baking tray
spray with oil.
3 Bake for 12minutes or until crisp and golden. Set 12mins
aside to cool completely.
4 Meanwhile, to make the dressing, bring a saucepan 10mins A saucepan

Rajwinder singh SITHCCC008 DC5284

 of water to the boil over high heat.
5 Add the whole unpeeled egg and cook for 2-3 3mins A slotted spoon
minutes. Use a slotted spoon to remove egg from
the water.
6 Crack the egg into a bowl and use a teaspoon to 5mins A teaspoon
remove any remaining egg from the shell.
7 Place the egg, garlic anchovies and half the lemon 3mins A food processor
juice in a food processor and process to combine.
8 With the motor running, add the combined oil in a 8mins
thin, steady stream until the dressing is thick,
adding a little of the remaining lemon juice until
the dressing is a pourable consistency. Season with
pepper.
9 Heat a non-stick frying pan over medium heat. 4mins A non-stick frying pan,
Cook the bacon, stirring, for 3-4 minutes or until paper towel
crisp and browned. Transfer to a plate lined with
paper towel.
10 Combine the lettuce, croutons, bacon and half the 5 mins A serving platter
parmesan on a serving platter. Drizzle over the
dressing and top with the remaining parmesan.

Fruit Medley Compote

1 Place all the ingredients into a saucepan and 3mins A saucepan, a wood
combine well. spoon
2 Bring the mixture to a boil and simmer for 10 10 mins
minutes.
3 Mash fruit as it simmers , to desired consistency

4 Cook completely then pour into screw top jars and screw-top jars
allow cooling before storing in the refrigerator.

Gnocchi Potatoes
1 Boil potatoes until tender, remove from the pot 05mins Large bowl
and let cool remove the skin.
2 Mix together the flour and salt and place on a flat 20 mins bowl
surface, make a well in the middle and add the
potatoes and egg ,mix together with your fingers to
form a soft dough, it should not stick to your
fingers.
3 On a lightly floured surface, cut small amounts of 5mins
dough to form ropes and cut 2 cm .
4 Place in a hot oven for a few minutes to heat 20 mins An oven

Rajwinder singh SITHCCC008 DC5284

 through. Serve with tomato sauce.

Scrambled Eggs
1 Beat the eggs into a basin and season. 3mins A basin

2 Put milk and beat the mixture just enough to break 3mins A whisk
up the eggs.
3 Heat the butter in a pan until it just sizzles. 5mins A saucepan, wooden
spatula
4 Add the egg mixture. Lower the heat, stirring and 2mins
lifting until it is just set.
5 Serve at once or change into a warm container. A warm container

Mushroom Omelette
1 Break the eggs into a basin, season and beat them 5mins A basin, A whisk
for 1 minute to blend the mixture carefully and
incorporate some air
2 Heat up the pan and melt the butter. Spin it around 3mins A saucepan
to grease the pan.
3 When the butter sizzles and before it turns brown, 2mins
pour in the eggs.
4 Rapidly stir with a fork to get even cooking. Turn 3mins A fork
the edges into the centre before they become
hard.
5 When the mixture is set on the bottom and still 2mins
buttery in the centre, stop stirring.
6 Shape the omelette by folding the third of the 1min
circle nearest the handle into the centre.
7 Tilt the pan away from you and tap it so that the 1min
omelette slides down the pan.
8 Fold the opposite edge into the middle and turn 1min A hot serving plate
out onto a hot serving plate so that the centre is
thick and tapering towards the ends.
9 Lightly brush with butter and serve at once. A brush

Hygiene Consideration:

Wall coverings must be impervious, non-absorbent, and washable.

Floor coverings must be impervious, non-absorbent, washable and of non-toxic material.
Work surfaces should be easy to keep clean or disinfect. The surface should be smooth,

Rajwinder singh SITHCCC008 DC5284

 washable and made of non-toxic materials.
A sink must be installed with an adequate supply of hot and cold water, properly
connected to the drainage system.
Prevent food pests, rats, cockroaches and flying insects gaining entry into food storage
and preparation areas. This is to prevent the contamination of foodstuffs.

Quality Checks & Adjustment required:

Safely dispose of spoilt stock and waste to minimise negative environmental impacts.
Identify any deficiencies, report findings or dispose of any non-usable supplies within
scope of responsibility.
Inspect items for animal and pest damage and report incidents of infestation.
Regularly check all perishable supplies for quality

Storage and WHS

Separate all the items with different containers such as dairy goods container, meat
container, dry goods container and fresh products container.
Vegetables should be stored between 6°C and 8°C.
Fresh juices are stored in the cool room or fridge between 1°C and 4°C to keep fresh.
Canned products should store in a cool, clean, dry place where temperatures are not over
29°C and not in a freezing temperatures.
Raw meats should wrapped and store separately with cooked food to avoid cross
infection
Labelled prepared food in case, using time and expiry date.
Storage space should keep in clean condition.

Rajwinder singh SITHCCC008 DC5284