Kitchen Session 4e Workplan Assessment

Kitchen Session 4e
Develop own Menu

 Dish 1: Leek and potato puree
 Dish 2: Omelette
 Dish 3: Barramundi
 Dish 4: Thai beef salad
 Dish 5: Australian meat pies
Name: Training Kitchen Session 4e Version: V2.0 Last Reviewed: Sep 2020
Recipes:
1. Leek and potato puree
INGREDIENTS MEASURE
Potato 1000 g
Leek 2 ea
Cream (Thickended) 500 ml
Garlic (Clove) 50 g
Butter 80 g
Procedure:
"1 slice the leeks into rings and sauteed in a pot with the butter and the minced garlic we
what to cook the leek but with no clour no brownine
2 dice the potatoes in to 3cm dice and put a side
3 once the leeks are soft add the cream and potatoes and simmer on median heat intel
potatoes are soft
4 once the potatoes are soft place in robet coulp and bliz to smooth and season with salt and
white pepper "
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:
Followed detailed organisational produces. Thwart food contamination.
Maintain Clean and tidy Clothing. Wear PPE in kitchen all the time.
Follow hygienic procedure to handle food and food contact area. Report personal health issue
Wash hands for at least 20 seconds and use sanitiser.
Wash hands as comes from toilet, touching different meats to stop the contamination.
Food Safety Practices:

Follow organisation food safety procedure. Ensure food safely.
Maintain Clean Environment.
Clean the all surface areas, equipment and utensils. Dispose the waste and garbage appropriate
Keep leek, butter and cream 0-5*C temperature in the fridge.
Maintain a clean and organised working environment to minimise cross contamination.
Clean and Sanitise work benches and equipment after each use.
Safety Requirements:
Follow organisation health and safety procedure Identify risk and Hazards:
Knives:
Use sharp Knife
Do not put knifes in the sink.
Make sure carry knife facing downward.
Make sure clean with dry cloth and turn off when not in use.
Board safety: make sure have damp cloth underneath to stabilise the board. Stove Safety- Pot
- Turn off when not in use
-Attention to hot surfaces
Equipment Required:
Chopping board Chef's knife
Measuring equipment - scale Bowls
Service plate Stove
Pan Tongs
Ingredients and Materials Required:
Alternatives for
Standard Recipe Dietary
Requirements
INGREDIENTS MEASURE
Potato 1000 g
Leek 2 ea
Cream (Thickended) 500 ml
Garlic (Clove) 50 g
Butter 80 g
Waste Produced:
Organic waste
packaging
Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary
Requirements
$
Food cost per serve: 0.93
Food cost ratio: 30%
$
Sell Price per serve: 3.10
Mise en place Requirements:
Collect ingredients/equipment Measure ingredients
Cut leek and garlic cloves Wash potatoes
Procedure
Procedure:
"1 slice the leeks into rings and sauteed in a pot with the butter and the minced garlic we what to cook the leek
dice the potatoes in to 3cm dice and put a side
once the leeks are soft add the cream and potatoes and simmer on median heat intel potatoes are soft
once the potatoes are soft we smash to smooth and season with salt and white pepper "
Clean kitchen premises and equipment:
Followed kitchen cleaning schedule and organisational procedure. Disposal the waste
Compost the organic waste
-Recycle packaging
-Dispose of non- bio waste accordingly and correctly.
Store surplus ingredients

Store in containers and wrap ingredients Date and Place them in correct storage Clean and sa
Clean and sanitise the benches and utensils.
Note down the fridge temperatures in the food safety manual. Sweep and mop the floor.
Make sure all the equipment turned off before you leave
2 OMELETTE OMELETTE /SPINICH MUSHROOM CHEESE
Egg 3 ea
Bread (Sourdough) 1-Jan
Cheese (Mozzarella) 50 g
Cream (Heavy) 30 ml
Mushroom 40 g
Baby Spinach 20 g

Keep Egg, bread, cheese, cream, mushroom and baby spinach at 0-5*C temperature in the fridg
Knives:
Use sharp Knife
Equipment Required:
Service plate Stove
Pan Tongs
Alternatives for
Requirements
INGREDIENTS MEASURE
Egg 3 ea
Bread (Sourdough) 1
Cheese (Mozzarella) 50 g
Cream (Heavy) 30 ml
Mushroom 40 g
Baby Spinach 20 g
Waste Produced:
Organic waste
Packaging

Requirements
$
$
Cut mushroom and bread
-Recycle packaging

3. Barramundi
INGREDIENTS MEASURE
Fish (White -Fillet) 170 g
Broccoli 100 g

Keep fish and broccoli at 0-5*C temperature in the fridge.
Knives:
Use sharp Knife
Equipment Required:
Service plate Stove
Pan Tongs
Alternatives for
Requirements
INGREDIENTS MEASURE
Fish (White -Fillet) 170 g
Broccoli 100 g
Waste Produced:
Organic waste
Packaging

Requirements
$
$
Cut fish and boil water for broccoli
-Recycle packaging

Procedure
portion the Barra to 160gm once portion and season with salt and pepper seal on the fla
steam broccolini in steamer and cool down in ice water then set aside 3 just before serv
4 when plating start by placing the puree on the plate in the middle then the bara on top
4. Thai Beef Salad
Thai Beef Salad
INGREDIENTS
 1 1/2 tablespoons fresh lime juice
 1 garlic clove, crushed
 1 tablespoon finely chopped palm sugar
 1 tablespoon fish sauce
 2 teaspoons sesame oil
 1 teaspoon soy sauce
 2 teaspoons finely grated fresh ginger
 1 (about 680g) beef rump steak
 1 x 200g pkt grape tomatoes, quartered
 1 continental cucumber, halved lengthways, thinly sliced diagonally
 1 red onion, halved, cut into thin wedges
 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways
 1 bunch fresh mint, leaves picked, large leaves torn
 1 bunch fresh coriander, leaves picked
 1 bunch fresh Thai basil, leaves picked, large leaves torn
 55g (1/3 cup) toasted peanuts, coarsely chopped
 4 kaffir lime leaves, centre veins removed, finely shredded
METHOD
Step 1
Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm
sugar in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing.
Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to
develop the flavours.
Step 2
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes
each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil
and set aside for 10 minutes to rest.
Step 3
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves
in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with
remaining dressing and gently toss to combine. Divide salad among bowls and serve
immediately.
Instructions for Students:
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)
assessment.
2. The LMS will send a notification with a link to the artefacts requiring
assessment.

Keep beef at 0-5*C temperature in the fridge.
Knives:
Use sharp Knife
Equipment Required:

Service plate STOVE
Pan Tong Whisk
Alternatives for Dietary
Standard Recipe
Requirements
 1 1/2 tablespoons fresh lime
juice
 1 garlic clove, crushed
 1 tablespoon finely chopped
palm sugar
 1 tablespoon fish sauce
 2 teaspoons sesame oil
 1 teaspoon soy sauce
 2 teaspoons finely grated
fresh ginger
 1 (about 680g) beef rump
steak
 1 x 200g pkt grape
tomatoes, quartered
 1 continental cucumber,
halved lengthways, thinly
sliced diagonally
 1 red onion, halved, cut into
thin wedges
 2 long fresh red chillies,
halved, deseeded, thinly
sliced
lengthways
 1 bunch fresh mint,
leaves picked, large
leaves torn
 1 bunch fresh coriander,
leaves picked
 1 bunch fresh Thai basil,
leaves picked, large
leaves torn
 55g (1/3 cup) toasted peanuts,
coarsely chopped
 4 kaffir lime leaves,
centre veins removed,
finely
shredded
Waste Produced:
Organic waste
Packaging

Requirements
Food cost per serve:
$ 4.03
Sell Price per serve:
$ 13.42
Cut the vegetables Marinated the steak
Procedure:
METHOD
Step 1
Whisk together lime juice, garlic, fish sauce, sesame oil, soy sauce, ginger and palm sugar in a jug. Place
Step 2
Preheat a barbecue grill or chargrill pan on high. Cook steak on grill for 2-3 minutes each side for medium
Step 3
Place the tomato, cucumber, onion, chilli, mint, coriander, basil, peanuts and lime leaves in a large bowl.
-Recycle packaging

5. Australian Meat Pies

Often called the Australia’s national food, Meat pies are breath taking and
mouth-watering food item. An all time favourite, this recipe can be used as a
simple munching snack or as a sumptuous add-on for dinner. They are best
tasted when the pies are cool. Can be eaten during formal evenings with a
fork and knife or simply by licking fingers with friends.
Preparation time: 30 mins

Cooking time : 35 mins
Additional time :10 mins
This recipe delivers 12 servings.
INGREDIENTS:
Ingredients
Ground beef 1 pound
Water ¾ cup water
Onion 1 chopped
Ketchup ¼ cup
Beef Bouillon 2 cubes
Dried oregano ½ tsp
Ground pepper ¼ tsp
Cold water ¼ cup
Corn starch ¼ cup
Refrigerated pie crust 1 (15 ounce)
Egg 1 beaten
Frozen puff pastry 1 sheet (thawed)
METHOD
1.Grease 12 cup muffin tin. Set the oven to preheat to 400 degrees Faranheit (200
degrees
celsius)
2. Take a big frying pan and heat it over medium flame.
3. Add the ground beef along with onions in the hot frying pan till the meat is
golden brown
in colour and crispy. This may take about 5 to 7 minutes.
4. Now remove the grease and discard it.
5. Add the other ingredients like ketchup, water, boillon cubes, Worcestershire
sauce, black
pepper and oregano.
6. Let it boil. Now reduce the flame and keep it on sim till all the ietms are well
combined.
This may take about 10 minutes.
7. Take another bowl and add cornstarch and ¼ cup cold water to form a paste.
Add this to meat mixture while stirring.
8. Let it cook till it is thickened which may take about 5 minutes.
Put off the flame.
9. Cut the pie crust into circles (about 12)using about 4 inch cookie cutter.
10. Take a muffin cup and line each with a circle of the pie crust by pressing down
into the
cup along the sides.
Now put the meat mixture into the centre of the cup
11. Use a 3 inch cookie cutter to cut the puff pastry dough in circles (about 12)
12. Cover the meat filled muffin cup with the puff pastry and seal edges from all
sides.
13. The last step is to apply the beaten egg on top with a brush.
14. Put the muffin cups into the pre heated oven for 15 to 20 mins till the crust of
the muffin
is brown and crispy.
15. Let cool it for 10 minutes and the remove pies.
Instructions for Students

e. Ingredients and Materials (including possible alternatives that may be used to
meet
specific dietary requirements)
f. Waste produced
g. Costing per serving
(go to https://www.cookkeepbook.com/ and create an account using your Email
Address and Student ID number. Use this to calculate the cost per serve)

assessment.
2. The LMS will send a notification with a link to the artefacts requiring assessment.
Use clean utensils.
Wash hands thoroughly.
Dispose the waste in covered dustbins
Keep the sinks clean

Cook meals properly
Store the ingredients in air tight containers.
Wash the meat thoroughly.
Check for dates of expiry before use.
Keep safe distance form the flame.
Avoid burns
Use knives carefully.
Keep a first aid kit handy in the kitchen
Use gloves while handling hot utensils
Equipment Required:
Non-stick frying pan.
Baking oven
Muffin cups
Measuring spoons and cup

Standard Recipe Alternatives for Dietary Requirements
Frozen puff pastry Can use vegan puff pastry for lacto
sensitiveness
Waste Produced:
Onion peels

Kee the onions chopped and all the ingredients ready
Pre heat the oven
Kitchen workflow Schedule:

Add the ingredients into the muffin cups and bake into preheat oven

Clean all the utensils and dishes thoroughly
Clean and sanitise the microwave oven after use
Clean dry the cooking workstation
Follow Cleaning Schedule:

Cleaning the gas stove and workstation.
Mopping the floor
Emptying the dustbins
Drying the utensils and floor after cleaning

Kitchen Session 4e Workplan Assessment

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Kitchen Session 4e

Develop own Menu

1. Leek and potato puree

Instructions for Students:

Food Safety Practices:

Costing (per serve): will vary student to research

Store surplus ingredients

Food Safety Practices:

Costing (per serve): will vary student to research

Store surplus ingredients

Food Safety Practices:

Costing (per serve): will vary student to research

Store surplus ingredients

4. Thai Beef Salad

Thai Beef Salad

 1 tablespoon fish sauce

 2 teaspoons sesame oil

 1 teaspoon soy sauce

 2 teaspoons finely grated fresh ginger

 1 (about 680g) beef rump steak

 1 x 200g pkt grape tomatoes, quartered

 1 continental cucumber, halved lengthways, thinly sliced diagonally

 1 red onion, halved, cut into thin wedges

 2 long fresh red chillies, halved, deseeded, thinly sliced lengthways

 1 bunch fresh mint, leaves picked, large leaves torn

 1 bunch fresh coriander, leaves picked

 1 bunch fresh Thai basil, leaves picked, large leaves torn

 55g (1/3 cup) toasted peanuts, coarsely chopped

 4 kaffir lime leaves, centre veins removed, finely shredded

Instructions for Students:

Food Safety Practices:

Chopping board Chef's knife

Costing (per serve): will vary student to research

Store surplus ingredients

5. Australian Meat Pies

Preparation time: 30 mins

Instructions for Students

3. Once complete, the workplan is to be submitted via the application for

Food Safety Practices:

Ingredients and Materials Required:

Mise en place Requirements:

Kitchen workflow Schedule:

Clean kitchen premises and equipment:

Follow Cleaning Schedule:

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