Kitchen Session 5b Workplan Assessment

Kitchen Session 5b
Prepare Meat Dishes

 Beef Short Ribs with Sweet Potato Mash
 Beef Goulash
 Yoghurt and Mint Marinated Lamb Skewers
 Armenian Basterma
Name: Training Kitchen Session Version: V2.0 Last Reviewed: Nov 2019
Beef Short Ribs with Sweet Potato Mash
Ingredients:
 Beef short ribs 500 g

 Pineapple juice ¼ cup
 Soy sauce ¼ cup
 Brown sugar 2 Tablespoons
 Vegetable oil 2 Tablespoons
 Fresh garlic 1 clove
 Ground black pepper ¼ teaspoon
 BBQ sauce ½ cup
Sweet Mash Potato:
 Sweet potato 50 g
 Fresh garlic ¼ clove
 Butter 10 g
 Pouring cream 15 ml
Method:
Beef Short Ribs:
1. Cut ribs into single pieces
2. Bake in oven at 180 C
3. Coat ribs with BBQ sauce every 15 minutes until cooked
Sweet Mash Potato:
1. Boil or steam potato until soft
2. Combine sweet potato and garlic
3. Pass mixture through mouli
4. Mix in butter and cream and season to taste
Serving:
1. Place sweet mash mixture onto plate
2. Serve meat hot over top
Instructions for Students:
1. Review the recipe card provided to this recipe.
2. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to meet specific
dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
3. Once complete, the workplan is to be submitted via the application for assessment.
Instructions for Assessors

1. This assessment will be submitted via the application to the LMS.
2. The LMS will send a notification with a link to the artefacts requiring assessment.
3. Follow the link and assess the workplan.
4. Provide feedback in the LMS in the space provided.
Hygiene Requirements:
Food Safety Practices:
Safety Requirements:
Equipment Required:
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Waste Produced:
Costing (per serve): will vary student to research

Mise en place Requirements:
Procedure:
Clean kitchen premises and equipment:
Kosher Beef Goulash
Ingredients
 Onion 200g
 Garlic 10g
 Lemon 75g
 Marjoram 1g
 Caraway seeds 2g
 Butter 50g
 Parsley 2g
 Potatoes 500g
 Kosher diced beef 400g
 Tomato paste 30g
 Paprika 10g
 Beef stock 750ml
Method
1. Peel and dice the onion and garlic
2. Zest the lemon
3. Pick the marjoram leaves. Mix with the caraway seeds, lemon zest and some of the butter, then chop finely
4. Pick and slice the parsley leaves
5. Peel and turn the potatoes
6. Sweat the onion and garlic in the remaining butter until glassy
7. Add the seasoned meat and seal. Add the tomato paste and sweat, then add the paprika
8. Spoon in the herb mixture and sweat for another 2-3 minutes
9.Cover with stock (1cm above the meat) and stew slowly. Once the meat is tender, adjust the seasoning and sprinkle the
chopped parsley over the top. Skim if required
10. Steam potatoes
11. Spoon the goulash onto a pre-warmed plate and garnish with potatoes
Garnishes: The potatoes can be added to the goulash for the last 20 minutes, to thicken the stew. If you keep potatoes
sperate you may have to thicken the stew with potatoes starch or cornflour
Note: This stew has many uses. It can be made with beef, veal, pork or chicken. Veal and chicken goulash is often
finished with cream, while pork goulash is traditionally served on sauerkraut.
f. Waste produced

Equipment Required:
Waste Produced:

Procedure:
Yoghurt and Mint Marinated Lamb Skewers
Ingredients
For the Marinade and Lamb
 Plain yogurt 1 cup

 Lemons 2
 Extra-virgin olive oil 2 tsp
 Mint leaves ½ cup
 Cilantro leaves ¼ cup
 Garlic Cloves - minced garlic 6
 Kosher salt 1 tbsp
 Sweet paprika 1 tbsp
 Freshly ground black pepper 1 tbsp
 Boneless leg of lamb - cut into 7.5cm cubes 1 kg
For the Skewers:
 Red onion, sliced into 7.5 cm squares about 3 layers each 1

 Zucchini, halved lengthwise and cut into 5cm pieces 1
 Wooden skewers, soaked in water for at least 30 minutes prior to use
Method
1. Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, cilantro leaves, garlic, salt, paprika, and black pepper in
the jar of a blender. Blend marinade until smooth.
2. Place lamb cubes in a large resealable plastic bag. Pour marinade into bag and seal, removing as much air as possible.
Place in refrigerator and marinate for at least 4 and up to 8 hours.
3. Thread lamb onto skewers, alternating with onion and zucchini
4. Pre-heat grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until well browned on
all sides and centre of lamb registers 55°C on an instant-read thermometer, 4-5 minutes per side.
5. Transfer skewers to platter and let rest for 5 minutes. Serve immediately.
f. Waste produced

Equipment Required:
Waste Produced:

Procedure:
Armenian Basterma
Ingredients:
1 slice beef
¼ cup bagged granulated salt
Chairnen mixture:
3 tablespoons Chaimen
2 tablespoons paprika
½ teaspoon red pepper
½ Teaspoon salt
½ teaspoon black pepper
½ teaspoon Kimion (cumin)
½ teaspoon allspice
1 cup of water
Method:
1. Select vary tender cut of beef from rib part, about one and a half inch thick, any length you desire
(approx 8)
2. Insert heavy string through one end and make a loop
3. Rub meat with salt and let stand in refrigerator for 3 days placing a heavy item on top and turn once a
day
4. Wash meat well with cold water and leave in clear water for one hour
5. Then drain and press between towels to remove moisture
6. Continue until meat is quite dry
7. Hang in cool airy place to dry about two weeks.
8. Combine all above ingredients to make the Chairnen.
9. Add water a little at a time to make thick paste.
10. Soak meat in it for 2 weeks.
11. Hang in airy place for 2 more weeks.
12. May be used immediately, refrigerated, or frozen.
13. NOTE: A cheese cloth casing may be used to slip meat into before hanging.

f. Waste produced

Equipment Required:
Waste Produced:

Procedure:

Kitchen Session 5b Workplan Assessment

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Kitchen Session 5b

Prepare Meat Dishes

 Beef short ribs 500 g

Sweet Mash Potato:

Beef Short Ribs:

1. Cut ribs into single pieces

2. Bake in oven at 180 C

3. Coat ribs with BBQ sauce every 15 minutes until cooked

Sweet Mash Potato:

1. Boil or steam potato until soft

2. Combine sweet potato and garlic

3. Pass mixture through mouli

4. Mix in butter and cream and season to taste

1. Place sweet mash mixture onto plate

2. Serve meat hot over top

Instructions for Assessors

Food Safety Practices:

Costing (per serve): will vary student to research

1. Peel and dice the onion and garlic

2. Zest the lemon

4. Pick and slice the parsley leaves

5. Peel and turn the potatoes

10. Steam potatoes

Instructions for Assessors

Food Safety Practices:

Costing (per serve): will vary student to research

For the Marinade and Lamb

 Plain yogurt 1 cup

For the Skewers:

 Red onion, sliced into 7.5 cm squares about 3 layers each 1

3. Thread lamb onto skewers, alternating with onion and zucchini

Instructions for Assessors

Food Safety Practices:

Costing (per serve): will vary student to research

¼ cup bagged granulated salt

½ teaspoon red pepper

½ teaspoon black pepper

½ teaspoon Kimion (cumin)

7. Hang in cool airy place to dry about two weeks.

8. Combine all above ingredients to make the Chairnen.

9. Add water a little at a time to make thick paste.

10. Soak meat in it for 2 weeks.

11. Hang in airy place for 2 more weeks.

Instructions for Students:

Instructions for Assessors

Food Safety Practices:

Costing (per serve): will vary student to research

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