Kitchen Session 4a

Produce Cakes, Pastries and bread

 Chocolate and Raspberry Muffins
 Carrot Cake with Cream Cheese icing
 Flourless Chocolate Cake with Sour
Cream and Chocolate Ganache

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 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.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Chocolate and Raspberry Muffins

Ingredients:

Raspberry Coulis:

• frozen Raspberries 50g

• Sugar 15g
• Water 10ml
• Lemon ½

Decorations:

• White chocolate melts 50g

Batter:

• self-rising flour 150g

• baking powder ½ tspn
• butter or margarine 90g
• caster sugar 90g
• medium eggs 2
• milk 50ml
• frozen raspberries 50g
• Coulis 40ml

Method:

Preheat fan forced oven to 180 C

Raspberry Coulis:

1. Place raspberries, sugar and water into small saucepan and bring to boil
2. Place mixture into a blender with lemon juice and pulse
3. Allow to cool.

Batter:

1. Sift flour and baking powder into bowl

2. Add butter or margarine, sugar, eggs and milk

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 3. Mix thoroughly using planetary mixer
4. Fold frozen raspberries and dark chocolate chips through batter
5. Gently swirl coulis through batter
6. Place in muffin cases and bake for 20-25 minutes or until done

Decorations:

1. Place melted chocolate into the piping bag

2. Pipe overlapping shapes of suitable size onto baking paper
3. Place in a cool area in the kitchen until required – do not refrigerate
4. Plate for service using melted chocolate and palette knife to decorate
plate and pre-prepared chocolate shapes.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
 Follow organisational hygiene procedures as outlined in the
business food safety plan, HACCAP, and policies and procedures.
o Prevent food contamination
o Ex: Keep the food separate
Wear gloves
Store food immediately
Follow the used by date rule
o Maintain clean clothing
Ex:
o Wear PPE Ex: gloves, Aprons, hair nets, hats, uniforms,
leather shoes
o Follow food safety plan for storage and receiving
Ex: Check temperatures, store food immediately, FIFO
procedure, store food in the
o Tie the hair back
o Wash hands first when entering the kitchen
o Have a shower
o Clean uniform
o Make sure finger nails are clean

 Prevent unnecessary direct contact with ready to eat

food Ex: Separate tongs
Gloves where possible
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues; Ex: flu symptoms, viruses
o Cease participation in food handling when health issues may
cause food contamination. Ex: coughing on food, flu
symptoms
 Prevent cross-contamination by washing hands;
Ex: Before entering the kitchen
After the use of toilet
o Follow hand washing procedures Ex: at designated hand
sink, antibacterial soap, follow the 7 steps, Use paper towels
o Wash hands using appropriate facilities Ex: Wash hands
at designated sinks, Use paper towels
Ensure soap and paper towel are available and stocked at the start and
end of each shift

Food Safety Practices:

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
  Follow organisational food safety procedures
o Use colour coded chopping boards Ex: Green
o Follow hand washing requirements between tasks Ex:
When touching vegies, change gloves, wear gloves
o Ensure garbage is stored securely and separately to food used
for consummation
o Ensure fridges and food are at approved temperatures and not in
the danger zone. Ex: fridges below 5 degrees, freezers below -18
o When using food make sure it has been stored and labelled
correctly prior to use Ex: following FIFO, perishable cold
room, frozen in freezer, store food safely, store food in
appropriate places

 Store food safely;

o Butter – temperature control store in the refrigerator 2-4 degrees,
appropriate container, shelf life use by date, if its moulding throw
it away
o Eggs store them properly. Make sure the eggs are not cracked
o Flour – temperature control store in the dry room 14 – 20
degrees, make sure there are no bugs
o Raspberry frozen – temperature control stores them in the freezer -
18 degrees, appropriate container, shelf life
o Milk – temperature control store them in the refrigerator 2-4
degrees, shelf life and use by date
o Follow FIFO procedure
o Fruits – Temperature control store them in the refrigerator 6-8
degrees, appropriate container, shelf life

 Maintain clean environment;

o Clean and sanitise equipment, surfaces and utensils Ex:
in between tasks clean as you go
o Dispose of waste/garbage appropriately Ex: recycling for
compost or general waste
o Do not over crowed the storage areas.
o Ensure or spills and scraps are cleaned as you go from
work surface and floors

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
 Follow organisational health and safety procedures.
o Ensure equipment is safe to use and clean Ex: follow all SOPS
(Standard Operation Procedure) regarding if equipment
unsure ask the supervisor
o Follow supervisor instruction
o Refer to manufacturer’s instruction for usage.
o Ensure you have the required PPE to complete the task

 Work safely (identify risks/hazards):

o Knives- Sharp
o Always place chopping board on a non-slip mat
o when boiling it may cause slight burns
o Saucepan- Hot Surface
o Hot stoves – make sure to keep hands away from
o When using mixer check and ensure that the mixer is
securely fixed to the floor or other holding base.
o When using blender keep unplugged when not in use and keep
away from water.
o When handling hot handles ensure oven mitts tea towels are dry
o Wear PPE to complete the task Ex: gloves, Apron, hair
nets, leather shoes
o Oven mitts or tea towel
o Wear correct uniform Make sure sleeves are rolled down
 Chef jacket, pant, hat and Closed leather black shoes

Equipment Required:
Cutting boards
Knives
Oven
Blender
Saucepan
Measuring cups and spoons
Tray
Muffin trays
Sieve bowl
Metal spoon
Spatula
Wooden spoon
Piping bags
kitchen paper
mixer
stove tops
teaspoons
palette knife
scales
baking paper
plate for service

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
• Low fat butter
• frozen Raspberries 50g • Gluten free flour
• Lactose free milk
• Sugar 15g
• Soy milk
• Water 10ml
• Lemon ½

Decorations:

• White chocolate melts 50g

Batter:

• self-rising flour 150g

• baking powder ½ tspn
• butter or margarine 90g
• caster sugar 90g
• medium eggs 2
• milk 50ml
• frozen raspberries 50g
• Coulis 40ml

Waste Produced:
Egg shells, packaging, rind of lemon and seeds

Costing (per serve): $5.84

Standard Recipe Alternatives for Dietary Requirements
1. Coulis 40 ml $0.49 • Low fat butter ~ $0.54 ~ $5.12
• Gluten free flour ~ $0.72 ~
2. frozen raspberry 50 g $0.40
$6.41
3. Milk 50 ml $0.06 • Lactose free milk ~ $0.11 ~
4. Eggs 2 ea $1.00 $5.89
5. caster sugar 90 g $0.31 • Soy milk ~ $0.10 ~ $5.88

6. butter 90 g $1.26
7. baking powder 2.5 g $0.04
8. self raising flour 150 g $0.15
9. white chocolate melts 50 g $0.95
10. lemon 0.5 ea $0.51
11. Sugar 15 g $0.27
12. frozen raspberry 50 g $0.40

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Measure the ingredients
Collect the utensils
Pre heat oven
Squeeze lemon
Sifting flour and baking powder
Lining paper cases into tin
Make the batter
Pre-prepare the chocolate shapes

Procedure:
Raspberry Coulis:

4. Place raspberries, sugar and water into small saucepan and bring to boil
5. Place mixture into a blender with lemon juice and pulse
6. Allow to cool.

Batter:

7. Sift flour and baking powder into bowl

8. Add butter or margarine, sugar, eggs and milk
9. Mix thoroughly using planetary mixer
10.Fold frozen raspberries and dark chocolate chips through
batter 11.Gently swirl coulis through batter
12.Place in muffin cases and bake for 20-25 minutes or until done

Decorations:

5. Place melted chocolate into the piping bag

6. Pipe overlapping shapes of suitable size onto baking paper
7. Place in a cool area in the kitchen until required – do not refrigerate
8. Plate for service using melted chocolate and palette knife to decorate
plate and pre-prepared chocolate shapes.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
• Clean kitchen and workspace following organisation procedures.
o Ensure all shelves, bench legs, draw and draw
fronts are cleaned and sanitized.

 Turn off all equipment and ensure it has been cleaned to organisation
and manufacturer’s instructions and stored in the correct area. Ex:
wipe with a damp clean off dry and then sanitized, dissemble kitchen
equipment according to manufacture instructions
 Sweep and mop floor (ensure wet floor sign used)
 Dispose of waste following environmentally sustainable practices;
o Compost biodegradable food scraps
o Recycle packaging appropriately
o Dispose of non-recyclable or non-
biodegradable waste appropriately
o Clean bins once emptied and allow to dry
 Store surplus and re-usable by-products;
o Milk - store back in the refrigerator 2-4 degrees and follow
FIFO procedure.
o Butter – temperature control store in the refrigerator 2-4
degrees, appropriate container, shelf life, it has to be labelled
and dated
o Eggs store them properly. Make sure the eggs are not cracked
o Flour – temperature control store in the dry room, make
sure there are no bugs, it has to be labelled and dated
o Raspberry frozen – temperature control stores them in the freezer
-18 degrees, appropriate container, shelf life, it has to be labelled
and dated
o Follow FIFO procedure

 Clean;
o Cutting boards
o Knives
o Oven
o Blender
o Saucepan
o Measuring cups and spoons
o Tray
o Muffin trays
o Sieve bowl
o Metal spoon
o Spatula
o Wooden spoon
o mixer
o stove tops
o teaspoons
o palette knife
o scales
o plate for service

 Clean PPE; Ensure all PPE is cleaned to the manufacture instructions.

 Chefs clothing – ensure all chef clothing is wash in a hot wash cycle with
appropriate disinfectant

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Carrot Cake with Cream Cheese Icing

Ingredients:

Carrot Cake:
 Carrots 150g
 Oil 100ml
 Caster sugar 140g
 Eggs 2
 Crushed pineapple 150g
 Whole meal flour 140g
 Baking powder 8g
 Salt 3g
 Bi-carb soda 3g
 Ground cinnamon 3g
 Desiccated coconut 50g
 Chopped walnuts 125g

Cream Cheese Icing:

 Cream cheese 80g
 Butter 60g
 Vanilla essence 3ml
 Icing sugar 200g

Method:
1. Cream Cheese Icing: Soften the cream cheese. Beat the cream cheese and
butter together
2. Add the vanilla and sift the icing sugar into the bowl and combine. Use
immediately or store in an airtight container in the fridge
3. Carrot Cake: WPRW and grate the carrots
4. Whisk the oil with the sugar, add the eggs and beat the mixture until fluffy.
Drain and add the pineapple and carrots and combine
5. Sift the flour, baking powder, salt, bi-carb soda and cinnamon and fold
through the mixture
6. Add the coconut and walnuts and combine. Place the mixture into the
lined and greased tin
7. Bake in the oven at 180°C for ~45 minutes, until cooked. Remove from
the oven and cool in the tin for 5 minutes. Turn onto a cake rack to cool
8. Spread or pipe the cream cheese icing over the cooled cake and garnish
as desired.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
 Follow organisational hygiene procedures as outlined in the
business food safety plan, HACCAP, and policies and procedures.
o Prevent food contamination
o Ex: Keep the food separate
Wear gloves
Store food immediately
Follow the used by date rule
o Maintain clean clothing
Ex:
o Wear PPE Ex: gloves, Aprons, hair nets, hats, uniforms,
leather shoes
o Follow food safety plan for storage and receiving
Ex: Check temperatures, store food immediately, FIFO
procedure, store food in the
o Tie the hair back
o Wash hands first when entering the kitchen
o Have a shower
o Clean uniform
o Make sure finger nails are clean

 Prevent unnecessary direct contact with ready to eat

food Ex: Separate tongs
Gloves where possible
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues; Ex: flu symptoms, viruses
o Cease participation in food handling when health issues may
cause food contamination. Ex: coughing on food, flu
symptoms
 Prevent cross-contamination by washing hands;
Ex: Before entering the kitchen
After the use of toilet
o Follow hand washing procedures Ex: at designated hand
sink, antibacterial soap, follow the 7 steps, Use paper towels
o Wash hands using appropriate facilities Ex: Wash hands
at designated sinks, Use paper towels
Ensure soap and paper towel are available and stocked at the start and
end of each shift

Food Safety Practices:

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
  Follow organisational food safety procedures
o Use colour coded chopping boards Ex: Green
o Follow hand washing requirements between tasks Ex:
When touching vegies, change gloves, wear gloves
o Ensure garbage is stored securely and separately to food used
for consummation
o Ensure fridges and food are at approved temperatures and not in
the danger zone. Ex: fridges below 5 degrees, freezers below -18
o When using food make sure it has been stored and labelled
correctly prior to use Ex: following FIFO, perishable cold
room, frozen in freezer, store food safely, store food in
appropriate places

 Store food safely;

o Butter – temperature control store in the refrigerator 2-4 degrees,
appropriate container, shelf life use by date, if its moulding throw
it away
o Eggs - store them properly in the refrigerator. Make sure the eggs are
not cracked
o Flour, nut, baking powder and oil – temperature control store in the
dry room 14-20 degrees, make sure there are no bugs and check
for the quality and use by dates
o Cream cheese – store in the refrigerator 2- 4 degrees’ top
shelf, check if they are moulding, use by date
o Carrot - check quality, don’t use if they are green or
sprouting discards
o Follow FIFO procedure

 Maintain clean environment;

o Clean and sanitise equipment, surfaces and utensils Ex:
in between tasks clean as you go
o Dispose of waste/garbage appropriately Ex: recycling for
compost or general waste
o Do not over crowed the storage areas.
o Ensure or spills and scraps are cleaned as you go from
work surface and floors

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
 Follow organisational health and safety procedures.
o Ensure equipment is safe to use and clean Ex: follow all SOPS
(Standard Operation Procedure) regarding if equipment
unsure ask the supervisor
o Follow supervisor instruction
o Refer to manufacturer’s instruction for usage.
o Ensure you have the required PPE to complete the task

 Work safely (identify risks/hazards):

o Knives- Sharp
o Always place chopping board on a non-slip mat
o When peeling carrot take care of fingers
o When grating take care of fingers
o Hot stoves – make sure to keep hands away from
o When using mix master check and ensure that the mixer is
securely fixed to the floor or other holding base and keep
away from water
o Grater must be sitting on the bench nice and firm.
o When handling hot handles ensure oven mitts tea towels are dry
o Wear PPE to complete the task Ex: gloves, Apron, hair
nets, leather shoes
o Oven mitts or tea towel
o Wear correct uniform Make sure sleeves are rolled down
 Chef jacket, pant, hat and Closed leather black shoes

Equipment Required:
 Knives
 Chopping Boards Ex: green
 Mix master
 Oven
 Bowls
 Measuring cups spoons
 peeler
 grater
 cake tin/ rack
 can opener
 scales
 strainer
 whisk
 beater

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
 Remove nuts
Carrot Cake:  Gluten free flour
 Lactose free cheese
 Carrots 150g  No eggs
 Oil
 Low fat butter
100ml
 Caster sugar 140g
 Eggs 2
 Crushed pineapple 150g
 Whole meal flour 140g
 Baking powder 8g
 Salt 3g
 Bi-carb soda 3g
 Ground cinnamon 3g
 Desiccated coconut 50g
 Chopped walnuts 125
g
Cream Cheese Icing:
 Cream cheese 80g
 Butter 60g
 Vanilla essence 3ml
 Icing sugar 200g

Waste Produced:
Egg shells, packaging, carrot peel, tin

Costing (per serve): $14.84

Standard Recipe Alternatives for Dietary Requirements
1. carrots 150 g $1.51  Remove nuts ~ $11.09 ~ $
 Gluten free flour ~ $0.67 ~ $
2. icing sugar 200 g $0.74
15.10
3. vanilla essence 3 ml $0.24  Lactose free cheese ~ $2.03~
4. butter 60 g $0.84 $15.99
5. Cream cheese 80 g $0.88  No eggs ~ $13.84
 Low fat butter ~ $0.36 ~
6. walnuts 125 g $3.75
$14.36
7. Desiccated coconut 50 g $0.52
8. Ground cinnamon 3 g $0.16
9. Bi-carb soda 3g $0.01
10
Salt 3g $0.09
.
11. baking powder 8g $0.13

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 12
whole meal flour 140 g $0.41
.
13
Crushed pineapple 150 g $1.08
.
14
Eggs 2 ea $1.00
.
15
caster sugar 140 g $0.48
.
16
Olive oil 100 ml $3.00
.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
 Gather equipment
 Gather ingredients
 Make cream cheeses icing
 Measure the ingredients
 Pre heat oven
 Lining and greasing cake tin
 Prepare the garnish
 Sift the flour and baking powder
 Grate the carrots
 Peel the carrots

Procedure:
Method:
Cream Cheese Icing: Soften the cream cheese. Beat the cream cheese and butter together
Add the vanilla and sift the icing sugar into the bowl and combine. Use immediately or store in a
Carrot Cake: WPRW and grate the carrots
Whisk the oil with the sugar, add the eggs and beat the mixture until fluffy. Drain and add the pi
Sift the flour, baking powder, salt, bi-carb soda and cinnamon and fold through the mixture
Add the coconut and walnuts and combine. Place the mixture into the lined and greased tin
Bake in the oven at 180°C for ~45 minutes, until cooked. Remove from the oven and cool in the
Spread or pipe the cream cheese icing over the cooled cake and garnish as desired.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
• Clean kitchen and workspace following organisation procedures.
o Ensure all shelves, bench legs, draw and draw
fronts are cleaned and sanitized.

 Turn off all equipment and ensure it has been cleaned to organisation
and manufacturer’s instructions and stored in the correct area. Ex:
wipe with a damp clean off dry and then sanitized, dissemble kitchen
equipment according to manufacture instructions
 Sweep and mop floor (ensure wet floor sign used)
 Dispose of waste following environmentally sustainable practices;
o Compost biodegradable food scraps
o Recycle packaging appropriately
o Dispose of non-recyclable or non-
biodegradable waste appropriately
o Clean bins once emptied and allow to dry
 Store surplus and re-usable by-products;
o Butter – temperature control store in the refrigerator 2-4
degrees, appropriate container, shelf life, it has to be labelled
and dated
o Eggs store them properly in the refrigerator. Make sure the eggs
are not cracked
o Flour, nuts and baking powder – temperature control store in
the dry room, make sure there are no bugs, it has to be labelled
and dated
o Follow FIFO procedure
o Carrot – put them back in the refrigerator 6-8 degrees
o Cheese – store in the refrigerator 2-4 degrees and it has to
be labelled and dated
o Pineapple –put the leftover in the refrigerator, clean and
appropriate container and it has to be labelled and
dated

 Clean;
o Knives
o Chopping Boards Ex: green
o Mix master
o Oven
o Bowls
o Measuring cups spoons
o peeler
o grater
o cake tin/ rack
o can opener
o scales
o strainer
o whisk
o beater

 Clean PPE; Ensure all PPE is cleaned to the manufacture instructions.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 o Chefs clothing – ensure all chef clothing is wash in
a hot wash cycle with appropriate disinfectant.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Flourless Chocolate Cake with Sour Cream &
Chocolate Ganache

Ingredients:

Cake Mixture :

 Eggs 6

 Sugar 100g
 Coco 50g
 Chocolate 200g

Sour Cream Ganache:

 Chocolate 150g
 Sour cream 150g

Method:

1. Preheat the oven to 170°C. Grease and line the cake tin

2. Melt the chocolate for the cake mixture

3. Separate the eggs and whip the whites to a soft peak with 1/2 the sugar.
Cream the egg yolks with the rest of the sugar
4. Sift the cocoa on top of the yolk mixture and stir in the melted chocolate
carefully
5. Once the chocolate is fully incorporated carefully fold in the egg whites.
Place the mixture into the lined cake tin
6. Bake in the oven at 170°C for ~35 minutes until firm to the touch in the
centre
7. Cool on a cake rack. It may slightly sag in the centre
8. For the ganache: melt the chocolate over a bain-marie. Whisk in the sour
cream
9. Coat the cake with the ganache
10. Cut into slices and place onto chilled plates. Garnish as desired.

Garnishes: Coulis, fresh berries, mint

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
 Follow organisational hygiene procedures as outlined in the
business food safety plan, HACCAP, and policies and procedures.
o Prevent food contamination
o Ex: Keep the food separate
Wear gloves
Store food immediately
Follow the used by date rule
o Maintain clean clothing
Ex:
o Wear PPE Ex: gloves, Aprons, hair nets, hats, uniforms,
leather shoes
o Follow food safety plan for storage and receiving
Ex: Check temperatures, store food immediately, FIFO
procedure, store food in the
o Tie the hair back
o Wash hands first when entering the kitchen
o Have a shower
o Clean uniform
o Make sure finger nails are clean

 Prevent unnecessary direct contact with ready to eat

food Ex: Separate tongs
Gloves where possible
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues; Ex: flu symptoms, viruses
o Cease participation in food handling when health issues may
cause food contamination. Ex: coughing on food, flu
symptoms
 Prevent cross-contamination by washing hands;
Ex: Before entering the kitchen
After the use of toilet
o Follow hand washing procedures Ex: at designated hand
sink, antibacterial soap, follow the 7 steps, Use paper towels
o Wash hands using appropriate facilities Ex: Wash hands
at designated sinks, Use paper towels
Ensure soap and paper towel are available and stocked at the start and
end of each shift

Food Safety Practices:

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
  Follow organisational food safety procedures
o Use colour coded chopping boards Ex: Green
o Follow hand washing requirements between tasks Ex:
When touching vegies, change gloves, wear gloves
o Ensure garbage is stored securely and separately to food used
for consummation
o Ensure fridges and food are at approved temperatures and not in
the danger zone. Ex: fridges below 5 degrees, freezers below -18
o When using food make sure it has been stored and labelled
correctly prior to use Ex: following FIFO, perishable cold
room, frozen in freezer, store food safely, store food in
appropriate places

 Store food safely;

o Eggs - store them properly in the refrigerator. Make sure the eggs
are not cracked
o Sugar – temperature control store in the dry room 14-20 degrees,
make sure there are no bugs and check for the quality and use
by dates
o Sour cream - temperature control store in the refrigerator 2-
4 degrees, appropriate container, shelf life
o Follow FIFO procedure

 Maintain clean environment;

o Clean and sanitise equipment, surfaces and utensils Ex:
in between tasks clean as you go
o Dispose of waste/garbage appropriately Ex: recycling for
compost or general waste
o Do not over crowed the storage areas.
o Ensure or spills and scraps are cleaned as you go from
work surface and floors

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
 Follow organisational health and safety procedures.
o Ensure equipment is safe to use and clean Ex: follow all SOPS
(Standard Operation Procedure) regarding if equipment
unsure ask the supervisor
o Follow supervisor instruction
o Refer to manufacturer’s instruction for usage.
o Ensure you have the required PPE to complete the task

 Work safely (identify risks/hazards):

o non-slip mat
o Hot surface – saucepan
o Knives sharp
o Hot stoves – make sure to keep hands away from
o Boiling may cause slight burns
o When using mix master check and ensure that the mixer is
securely fixed to the floor or other holding base and keep
away from water
o When handling hot handles ensure oven mitts tea towels are dry
o Wear PPE to complete the task Ex: gloves, Apron, hair
nets, leather shoes
o Oven mitts or tea towel
o Wear correct uniform Make sure sleeves are rolled down
 Chef jacket, pant, hat and Closed leather black shoes

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
o Light sour cream
 Eggs 6 o No eggs
 Sugar 100g
 Coco 50g
 Chocolate 200g

Sour Cream Ganache:

 Chocolate 150g
 Sour cream 150g

Waste Produced:
Egg shells, packaging,

Costing (per serve): $14.24

Standard Recipe Alternatives for Dietary Requirements
1 o Light sour cream ~ $2.03 ~
Sour cream 150 ml $1.74
. $14.53
2 o No eggs ~ $11.24
Chocolate 150 g $2.84
.3
Chocolate 200 g $3.78
.
4
Cocoa 50 g $1.06
.
5
Sugar 100 g $1.83
.
6
Eggs 6 ea $3.00
.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Weigh out ingredients
Preheat the oven
Collect utensils
Open the tins
Separate your eggs
Put the mint in cold water
Grease and line the cake tin
Melt the chocolate
Sift the cocoa
Prepare the garnish

Procedure:
Preheat the oven to 170°C. Grease and line the cake tin

Melt the chocolate for the cake mixture

Separate the eggs and whip the whites to a soft peak with 1/2 the sugar. Cream the egg yolks w
Sift the cocoa on top of the yolk mixture and stir in the melted chocolate carefully
Once the chocolate is fully incorporated carefully fold in the egg whites. Place the mixture into t
Bake in the oven at 170°C for ~35 minutes until firm to the touch in the centre
Cool on a cake rack. It may slightly sag in the centre
For the ganache: melt the chocolate over a bain-marie. Whisk in the sour cream
Coat the cake with the ganache
Cut into slices and place onto chilled plates. Garnish as desired.

Garnishes: Coulis, fresh berries, mint

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
 Clean kitchen and workspace following organisation procedures.
 Ensure all shelves, bench legs, draw and draw fronts are cleaned
and sanitized.

 Turn off all equipment and ensure it has been cleaned to organisation
and manufacturer’s instructions and stored in the correct area. Ex:
wipe with a damp clean off dry and then sanitized, dissemble kitchen
equipment according to manufacture instructions
 Sweep and mop floor (ensure wet floor sign used)
 Dispose of waste following environmentally sustainable practices;
o Compost biodegradable food scraps
o Recycle packaging appropriately
o Dispose of non-recyclable or non-biodegradable
waste appropriately
o Clean bins once emptied and allow to dry
 Store surplus and re-usable by-products;
o Eggs - store them properly in the refrigerator. Make sure the eggs
are not cracked
o Sugar – temperature control store in the dry room 14-20
degrees, it has to be labelled and dated
o Sour cream - temperature control store in the refrigerator 2-4
degrees, appropriate container, shelf life, it has to be labelled
and dated
o Follow FIFO procedure

 Clean;
o Double saucepan / double boiler
o Whisk
o Mix master
o Bowls
o Cake tin
o Sieve
o Palette knife
o Metal spoon
o Measuring spoon
o Plastic scraper
o Scales
o Oven
o Strainer
o Cake rack
o bain-marie
o knife
o plate

• Clean PPE; Ensure all PPE is cleaned to the manufacture instructions.

Chefs clothing – ensure all chef clothing is wash in a hot wash
cycle with appropriate disinfectant.

Name: Training Kitchen Session 15 Version: V2.0 Last Reviewed: March 2020