Practical Session S.No Dish Number of Serve: Sithccc018 Prepare Food To Meet Special Dietary Practical Assessment

SITHCCC018 Prepare food to meet special Practical assessment
dietary
Practical session
S.No Dish Number of serve
1. Flourless chocolate cake 1
2. Jeera aloo 4
3. Almond crumb pork with Asian slaw 1
4. Persian lamb stew 1
5. Diabetic Pana cotter 1
Ingredients required
1. Flourless chocolate cake
Ingredients Quantity Unit

Coffee powder 1½ teaspoon
Boiling water ½ cup
Butter, chopped 250 gm
Dark chocolate,chopped 200 gm
Cocoa powder 2½ tbsp
Eggs, separated 3 Gm
Caster sugar 1½ cup
Almond meal 1½ cup
Cocoa powder For dusting
Double cream To serve Gm
strawberries To serve
Steps Task Time Equipment

(total required
)
1 Preheat oven to 180 c/160 c fan
forced. Grease a 6cm deep spring
form cake pan. Line base and side
with baking paper.
Cake pan,
2 Place coffee powder and boiling baking paper,
water in a heatproof jug. Stir to jug, sauce pan,
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dietary
dissolve. Place butter, chocolate, bowl, electric

cocoa powder and coffee mixture in mixture,
a medium saucepan over a low heat. 2 and
Cook until melted and combined. half
Transfer to a bowl to cool slightly hour
3 Beat egg yolks and sugar, using an

electric mixture until thick. Beat egg
whites until soft peaks form.
4 Add chocolate mixture and almond

meal to egg yolk mixture. Pour into
prepared pan. Bake for until a
skewer inserted in centre comes out
with moist crumbs clinging. Cook
cake completely in pan. Dust with
cocoa. Serve with cream and
strawberries.
1. Jeera Aloo
INGREDIENTS Quantity Unit

Potatoes boiled, 1 inch 3 large
pieces
Cumin Seeds 4 gm
Oil 4 tbsp
Salt 3 gm
Red Chilli 4 gm
Coriander Seeds 18 gm
Roasted Cumin Powder 3 gm
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Dry Mango Powder 1½ gm

Fresh Coriander Leaves 1½ tbsp
Workflow Plan
STE TASK TIME EQUIPMENTS
P REQUIRED
A Jeera Aloo 15 min
1 First, we took a medium frying 5 min Frying pan,
pan over medium heat and chopping board,
heated oil. Added cumin seeds knife, wooden
and sauté till it changed colour. spoon,
Added salt and stirred.
2 Then, added red chilli, crushed 2 min
coriander seeds, roasted cumin
powder and dry mango powder.
3 Then we added the potato cubes 5 min
and stir carefully till the masala
covers all the potato cubes well.
4 The jeera aloo was ready and 3 min
garnished with fresh coriander
leaves in a plate
1. Almond crumb pork with Asian slaw
Ingredients Quantity Unit

Almond meal 85 Gm
Finely grated lime rind 2 Tsp
Coriander, chopped 1/3 Cup
Red chillies, chopped 2
Egg whites 2
Lean pork loin steaks, fat 500 Gm
trimmed
Red cabbage, shredded ¼
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dietary
Buk choy, trimmed, finely 1 Bunch

shredded
Red apple large, halved, 1
thinly sliced
Fresh mint leaves, torn ½ Cup
Fresh lime juice 2 Tbsp
Virgin olive oil 2 Tsp
Caster sugar ½ tsp
Workflow plan

required
1 Combine the almond meal, lime

rind, chopped coriander. Lightly
whisk the egg whites in a separate
shallow dish.
Coat the pork in the egg white,
allowing excess to drain off, then
2 dip in the almond mixture, pressing
well to coat. Place on a plate. Cover
with plastic wrap and place in the
fridge for 10 min. to rest.
Heat pan and spray with olive oil.

Cook the pork until golden and
cooked through. Knife, chopping
3 board, large
Combine the cabbage, buk choy, bowl, non-sticky
apple, mint and extra coriander pan
leaves in a bowl. Combine the lime 45
juice, olive oil and sugar in a small min.
bowl. Add the lime dressing to the
4 slaw and toss to combine
Divide the slaw and pork among

serving plates. Sprinkle with the
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remaining chilli.
1. Persian lamb stew
Ingredient Quantity Unit

Oil For frying
Onions, chopped 2
Red chilli, diced 1
Garlic, crushed 2
Lamb leg 450 gm
Ground cinnamon 1 Tsp
Ground cumin 1 Tsp
Cardamon, bashed 3
Turmeric ½ Tsp
Chicken stock 400 Ml
Tomato puree 1 Tbsp
Pomegranate molasses 1 Tbsp
Chickpeas 400 Gm
Mint, chopped
Pomegranate seeds 4 Tbsp
Cucumber , sliced ½
Workflow plan
Ste Task Time Equipment
p required
Heat 1 tsp oil in casserole, and fry the

1 onions with a pinch of salt until soft.
Add the chilli and garlic for a minute,
then add the lamb and cook for until
brown. Stir in the spices, fry for a
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dietary
minute, then add the stock, puree and

molasses. Cover with a lid, and cook
for 40min, stirring occasionally.
Add the chickpeas, season and cook

for another 30 minutes until the lamb
is tender. Scatter some herbs and Bowl, casserole,
pomegranate seeds over the lamb and 2 knife
2 serve with the remaining hours
pomegranate tossed with the
cucumber.
1. Diabetic pana cotter
Ingredients Quantity unity

Gelatine powder 1½ Tsp
Cold water ¼ Cup
Boil water ¼ Cup
Thickened cream 2 Cups
Vanilla extract 2 Tsp
Sugar ¼ Cup
Pinch of salt
Workflow plan

required
1 Sprinkle the gelatine powder over
the cold water in a bowl and let
soften for several minutes. Then add
the boiling water and stir until
gelatine is totally dissolved
Combine dissolved gelatine with the
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dietary
2 rest of the ingredients in a large

bowl, stir to mix completely, and Large bowl.
taste. Adjust flavours to your liking Custard cup
55
Pour mixture into custard cups, min.
ramekins or glasses. Chill
3 completely- it will take 3 to 4 hours
until completely set. The resulting
desserts is “delicately gelled”.
Hygiene Consideration:
Wash your hands with soap and clean water before touching food and immediately
after handling raw food (e.g. meat, eggs), handling bins, touching pets, or going to
the toilet.
Sanitize dishcloths and counters with liquid chlorine bleach
Use separate cutting board for meats and veggies
Ideally, use different colour-coded chopping boards for raw and ready-to-eat foods
Keep your nails short and clean, as dirt and bacteria can thrive under them.
Tie back long hair or cover it with a hairnet of hat.
Uniform should be clean.
Quality Checks & Adjustment required:

Weight checks make sure food or ingredients are the required weight.
Visual checks make sure the food product looks the way it should.
Temperature checks make sure the food product is being kept at an appropriate
temperature.
Make sure staff always keep to ‘Best Before and ‘Use By’ dates. This can prevent
Food poisoning and loss of money due to spoilage and decay.
Organoleptic checks check flavour, texture and aroma by sampling the food
Product.
Have a cross contamination policy and educate employees about it frequently.
Storage and WHS

A working HACCP food management system which keeps up-to-date records at all
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dietary
times.
A stock-rotation system such as FIFO (‘First In, First Out’) which makes sure that
foods received or prepared first are used first.
Do not store opened foods in cans as tin and iron can dissolve into the food
spoiling the flavour.
Food Safe Storage requirements: High risk foods such as meat, poultry, game,
seafood, cooked rice, milk and custards should be stored under the following
conditions:
-Refrigerated between 1°C and 4°C
-On clean trays, covered and labelled showing the product contents, date and name
of the person who stored or produced the product. Depending on the items being
stored, trays should be regularly changed to avoid the items sitting in pooled blood
or their own juices, as this accelerates spoilage and leads to "off" odours.
-Store each type of protein separately and keep them away from cooked food
items, to avoid cross-contamination
-Store only for short timeframes
Appropriate safety aids (including guards, oven cloths, safety steps, glass racks and
mobile trolleys) for safe handling, lifting and carrying.
Appropriate personal protective equipment (including covered, non-porous
footwear; clean apron; and gloves).
Ready access to appropriate safety equipment (including fire extinguishers and fire
blankets).
Clean up equipment (including a broom, dustpan, breakages bin, and spill kit).
Equipment that is clean, in good condition and regularly maintained.
DC5242

Practical Session S.No Dish Number of Serve: Sithccc018 Prepare Food To Meet Special Dietary Practical Assessment

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Practical Session S.No Dish Number of Serve: Sithccc018 Prepare Food To Meet Special Dietary Practical Assessment

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Copyright:

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SITHCCC018 Prepare food to meet special Practical assessment

Ingredients Quantity Unit

Steps Task Time Equipment

dissolve. Place butter, chocolate, bowl, electric

3 Beat egg yolks and sugar, using an

4 Add chocolate mixture and almond

INGREDIENTS Quantity Unit

Dry Mango Powder 1½ gm

Ingredients Quantity Unit

Buk choy, trimmed, finely 1 Bunch

Steps Task Time Equipment

1 Combine the almond meal, lime

Heat pan and spray with olive oil.

Divide the slaw and pork among

Ingredient Quantity Unit

Heat 1 tsp oil in casserole, and fry the

minute, then add the stock, puree and

Add the chickpeas, season and cook

1. Diabetic pana cotter

Ingredients Quantity unity

Steps Task Time Equipment

Combine dissolved gelatine with the

2 rest of the ingredients in a large

Quality Checks & Adjustment required:

Storage and WHS

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