Kitchen Session 1a: Prepare Seafood Dishes

Kitchen Session 1a
Prepare Seafood Dishes

 Pad Thai
 Beer-Battered Calamari with
Tartare Sauce
 Classic French Bouillabaisse
 Butter Poached Lobster
Pad Thai
Name: Training Kitchen Session 6 Version: V2.0 Last Reviewed: Nov 2019
Ingredients
 Rice noodles 250g
 Lime juice 30ml
 Fish sauce 30ml
 Brown sugar 30g
 Olive oil 30ml
 Chicken breast – thinly sliced 300g
 Green prawns - peeled 300g
 shallots 2ea
 red chilli - small 2ea
 Eggs – lightly beaten 2ea
 Bean sprouts 75g
 Coriander leaves 1 bunch
Method
1. Place noodles in heatproof bowl and cover with boiling water
2. Stand until tender, drain and rinse under cold water
3. Combine lime juice, fish sauce and sugar in jug and whisk well to combine
4. Heat wok on high heat, add oil and stir fry chicken for 2 minutes (to golden)
5. Add prawn, onion, chilli and stir fry until prawns turn pink. Add noodles and
cook for further 2 minutes
6. Add lime juice mix to wok and toss to combine. Pour eggs over noodles and
stir fry further 1 minute
7. Add sprouts and serve with lime wedge
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:
 Following food safety & Hygiene procedure (HACCP system)
 Maintaining personal Hygiene.
 Using personal protective Clothing and Equipment and cleaning them
 Controlling Food Related hazards
 Avoiding personal food contamination work habits or cross contamination

 No coughing or sneezing around food.
 Using spoon to taste food.
 Washing hands and changing Gloves as required
 Keeping preparation surface & equipment’s clean
 Ensuring hygiene is not affected by disease.

 Not letting a person with a communicable disease serve or handle
food.
 Reporting sick person or contaminated food.
Food Safety Practices:

 Following organisational food safety procedure
 Disposing contaminated food immediately
 Keeping food out of temperature danger zone (5 °c – 60°c) and
following 2-hour 4-hour rule
 Keep Chemical s away from kitchen.
 Storage of food well (dry, cool, and well ventilated)
 Cleaning equipment while Switching to different food product.
 Eggs must be stored between 2°c - 4°c.
 Store dry good 14°c-20°c such as rice noodles, olive oil, brown sugar
etc in dry store.
 Store chicken breast in 1°c - 4°c.
 Fruits and Vegetable (coriander leaves, bean sprouts) in 6°c - 8°c.
 Maintain clean environment.

 Clean and sanitise equipment, utensils, tools, and surfaces.
 Waste collection
 Clean sinks, stoves, floors, table, work surface and floor.
 Put all the things to their appropriate places after using.
Safety Requirements:
 follow organisational health and safety procedures.
 comply with general safety precautions (like never work under the
impact of alcohol/drug, do not run in the workplace,)
 Use knives safely (placed the blade is facing down)
 Make sure your chopping board cannot move when you are cutting.
 Keep floors dry to avoid slipping.
 Comply with chef or supervisor's instruction and report any hazards
immediately while you realize them.
 When using electrical equipment, follow the manual and instructions.
The related notice would be posted near the machines.
 Work safely (identify risks/hazards)

 Chef Knives- Do not catch falling Knife.
 Stove top- hot Surface
Equipment Required:
 Chef knife
 Chopping board
 Saucepan
 Bowls
 Measuring spoon/cup
 Tongs
 Spider
 strainer
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
 Rice noodles 250g Replace olive oil with vegetable oil
 Lime juice 30ml
 Fish sauce 30ml
 Brown sugar 30g
 Olive oil 30ml
 Chicken breast – 300g
thinly sliced
 Green prawns - 300g
peeled
 shallots 2ea
 red chilli - small 2ea
 Eggs – lightly 2ea
beaten
 Bean sprouts 75g
 Coriander 1 bunch
leaves
Waste Produced:
Egg shells, packaging
Costing (per serve): will vary student to research

Mise en place Requirements:
 Collect all the Required ingredients.
 Measure all the ingredient in required quantity using measuring tools.
 Gather all equipment required such as chopping board, knife, and utensils.
 Prepare all precuts of vegetables.
 Place noodles in heatproof bowl and cover with boiling water
 Combine lime juice, fish sauce and sugar in jug and whisk well to combine
 Prepare garnishes.
 Keeping workspaces clean and hygienic thought and service.
 Clean as you go
Procedure:
1. Place noodles in heatproof bowl and cover with boiling water
2. Stand until tender, drain and rinse under cold water
3. Combine lime juice, fish sauce and sugar in jug and whisk well to combine
4. Heat wok on high heat, add oil and stir fry chicken for 2 minutes (to
golden)
5. Add prawn, onion, chilli and stir fry until prawns turn pink. Add noodles and
cook for further 2 minutes
6. Add lime juice mix to wok and toss to combine. Pour eggs over noodles and
stir fry further 1 minute
7. Add sprouts and serve with lime wedge
Clean kitchen premises and equipment:
 Clean the cooking equipment properly.
 Clean all the dirt and food residue from the sink and dishwasher.
 Do not be place knifes inside the dishwasher, should be hand washed.
 Other utensils like bowls, cups, pans need to be scrubbed and rinsed
and placed inside dishwater.
 using dishwasher for deep cleaning and rinsing.
 Do not put wooden serving plates inside the dishwasher and wash it
gently with soap and tap water from the sink.
 Disposing waste by following garbage control procedures.

 Separate waste as recyclable, non-recyclable and disposable bins.
 Tie the garbage bags properly to prevent spillage.
 Remove garbage from food handling and workplace.
 Clean the garbage empty bins and place new bin liners.
Turn off the lights before you leave at the end.
Beer-battered Calamari with Tartare Sauce
Ingredients:
Calamari:
 Frozen Squid Bodies 450g
 Garlic Cloves, Chopped 2 cloves
 Lime Juice ½ teaspoon
 Salt ½ teaspoon
 Freshly Ground Black Pepper To Taste
Beer Batter:
 All-Purpose Flour 2 Cups
 Olive Oil 1 Tablespoon
 Salt 1 ½ Teaspoon
 Ground Red Pepper (Cayenne) ¼ Teaspoon
 Freshly Ground Black Pepper To Taste
 Cold Regular Or Nonalcoholic Beer 1 Cup
 Vegetable Oil For Deep Frying
Tartare Sauce:
 Mayonnaise 1 ½ cup
 Dill Pickle, Chopped Very Small 1(3 Tablespoons)
 Fresh Lemon Juice, Plus More to taste 1 tablespoon
 Capers, Chopped, Optional 1 tablespoon
 Chopped Fresh Dill Or 1 Teaspoon Dried Dill 1 tablespoon
 Dijon Mustard, Optional ½ teaspoon
 Salt and Fresh Ground Black Pepper
Method:
1. Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium
bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black
pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to
marinate.
2. Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons
salt, the red pepper and black pepper to taste. Slowly add beer, stirring
gently until batter is smooth. Cover; refrigerate 30 minutes.
3. In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In
shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking off
excess, then coat completely with beer batter. Fry squid in batches in hot oil
until deep golden brown, about 2 minutes. Drain on paper towels.
4. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire
sauce, and mustard in a small bowl and stir until well blended and creamy.
5. Season with a pinch of salt and pepper. Taste then adjust with additional
lemon juice, salt, and pepper. For the best flavor, cover and store in the
refrigerator for at least 30 minutes.
f. Waste produced
assessment.

assessment.


food.

 Store food safely

 Fresh mayonnaise, Dijon mustard must be stored between 2 °c - 4°c.
 Store dry good 14°c-20°c such as etc in dry store.
 Store squid in 0°c - 2°c.
 Fruits and Vegetable (dill, fresh lemon juice, capers) in 6°c - 8°c.


 Fryer – hot oil
Equipment Required:
 Chef knife
 Chopping board
 Saucepan
 Bowls
 Measuring spoon/cup
 Tongs
 Spider
Calamari: Gluten free flour
 Frozen Squid Bodies 450g
 Garlic Cloves, Chopped 2 cloves
 Lime Juice ½ tsp
 Salt ½ tsp
 Freshly Ground Black
Pepper To Taste
Beer Batter:
 All-Purpose Flour 2 Cups
 Olive Oil 1 Tbsp
 Salt 1 ½ Tsp
 Ground Red Pepper ¼ Tsp
(Cayenne)
 Freshly Ground Black
Pepper To Taste
 Cold Regular Or 1 Cup
Nonalcoholic Beer
 Vegetable Oil For Deep
Frying
Tartare Sauce:
 Mayonnaise 1 ½ cup
 Dill Pickle, Chopped 1(3
Very Small Tbsp)
 Fresh Lemon Juice, 1 tbsp
Plus More to taste
 Capers, Chopped, 1 tbsp
Optional
 Chopped Fresh Dill Or 1 tbsp
1 Teaspoon Dried Dill
 Dijon Mustard, ½ tsp
Optional
 Salt and Fresh Ground
Black Pepper
Waste Produced:
Caper seed, packaging,

 Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium bowl. Add 2
chopped garlic cloves, the lime juice, 1/2 teaspoon salt and black pepper to taste; stir to
coat.
 In deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2 teaspoons salt, the red pepper and
black pepper to taste. Slowly add beer, stirring gently until batter is smooth.
 Clean as you go
Procedure:
Method:
1. Thoroughly rinse squid; pat dry. Cut into 1/4-inch rings; place in medium
bowl. Add 2 chopped garlic cloves, the lime juice, 1/2 teaspoon salt and
black pepper to taste; stir to coat. Cover; refrigerate at least 30 minutes to
marinate.
2. Meanwhile, in deep bowl, mix 1 cup of the flour, the olive oil, 1 1/2
teaspoons salt, the red pepper and black pepper to taste. Slowly add beer,
stirring gently until batter is smooth. Cover; refrigerate 30 minutes.
3. In deep fryer or heavy saucepan, heat 2 inches vegetable oil to 375°F. In
shallow bowl, place remaining 1 cup flour. Dip squid rings in flour, shaking
off excess, then coat completely with beer batter. Fry squid in batches in
hot oil until deep golden brown, about 2 minutes. Drain on paper towels.
4. Combine the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire
sauce, and mustard in a small bowl and stir until well blended and creamy.
5. Season with a pinch of salt and pepper. Taste then adjust with additional
lemon juice, salt, and pepper. For the best flavor, cover and store in the
refrigerator for at least 30 minutes.

Classic French Bouillabaisse
Ingredients
 Fish Stock 6 Cups
 Shrimp Shells 100g
 Peel From 1 Orange 1 Peel
 Extra Virgin Oil 3 Teaspoon
 Kosher Salt ½ Teaspoon
 Small Fennel Bulbs, Thinly Sliced, Fronds Reserved 2
 Small Onion, Diced 1
 Leek, White Part Only, Thinly Sliced 1
 Cloves Of Garlic, Minced 4
 Tomatoes, Skins Removed And Diced (Tomato Concasse) 4
 Dry White Wine 1 Cup
 Fresh Thyme 1
 Fresh Marjoram (Oregano) 1
 Saffron Threads 0.5g
 Ground Cayenne Pepper 0.5g
 Marinara Mix 600g
 Remaining Shrimp Cutlets 80g
Method:
1. Peel the shrimp, reserving the shrimp shells. Bring the fish stock to a simmer and
add the shrimp shells, bay leaf, peppercorns and orange peel to the pot and simmer
gently for 15 minutes.
2. Meanwhile, heat the olive oil over the medium heat in a heavy bottomed soup pan.
Add the onion leek, and fennel bulb and a pinch of salt, and slowly sweat them until
tender but not browned (about 20 minutes)
3. Add the Garlic, sauté a few more minutes until the garlic is tender and fragrant. Add
the tomato and the wine is reduced by about half.
4. Strain the shrimp and orange stick into the onion mixture. Add the thyme, Marjoram
(oregano), Saffron and Cayenne and simmer for 10 minutes.
5. Add the fish first. About two minutes later add the mussels and clams. About two
more minutes.
6. Remove from heat and serve immediately, garnishing each place with some reserved
fennel fronds.
f. Waste produced
assessment.

assessment.


food.


 Dairy product(butter/milk) must be stored between 2 °c - 4°c.
 Store dry good 14°c-20°c such as white wine, pepper, virgin oil,
onion garlic etc in dry store.
 Store shrimp shells, marinara mix, shrimp cutlets in 1 °c - 2°c.
 Fruits and Vegetable (Leek, tomatoes, fresh thyme, fresh marjoram,
fennel, orange) in 6°c - 8°c.


 chopping board- death- cross contamination.
Equipment Required:
 chef knife.
 Chopping board
 Bowls
 Measuring cups and spoons
 Whisk.
 Pans.
 Scale
 Spatula
 Clean cloth/towel
Alternatives for Dietary
Standard Recipe
Requirements
• Fish Stock 6 Cups Remove garlic
• Shrimp Shells 100g
• Peel From 1 Orange 1 Peel
• Extra Virgin Oil 3 Teaspoon
• Kosher Salt ½ Teaspoon
• Small Fennel Bulbs 2
• Small Onion, Diced 1
• Leek, 1
• Cloves Of Garlic, Minced 4
• Tomatoes 4
• Dry White Wine 1 Cup
• Fresh Thyme 1
• Fresh Marjoram 1
• Saffron Threads 0.5g
• Ground Cayenne Pepper 0.5g
• Marinara Mix 600g
• Remaining Shrimp Cutlets 80g
Waste Produced:
Shrimp shells, packaging

 Peel the shrimp Prepare garnishes.
 Clean as you go
Procedure:
Method:
1. Peel the shrimp, reserving the shrimp shells. Bring the fish stock to a
simmer and add the shrimp shells, bay leaf, peppercorns and orange peel to
the pot and simmer gently for 15 minutes.
2. Meanwhile, heat the olive oil over the medium heat in a heavy bottomed
soup pan. Add the onion leek, and fennel bulb and a pinch of salt, and slowly
sweat them until tender but not browned (about 20 minutes)
3. Add the Garlic, sauté a few more minutes until the garlic is tender and
fragrant. Add the tomato and the wine is reduced by about half.
4. Strain the shrimp and orange stick into the onion mixture. Add the
thyme, Marjoram (oregano), Saffron and Cayenne and simmer for 10 minutes.
5. Add the fish first. About two minutes later add the mussels and clams.
About two more minutes.
6. Remove from heat and serve immediately, garnishing each place with
some reserved fennel fronds.

Butter Poached Lobster
Ingredients
• 3 tbsp onion, finely diced
• ¾ cup white wine
• ½ lb cold butter, cut into ½ inch cubes
• 2 tbsp heavy cream
• 2 tbsp fresh lemon juice
• Fresh cracked black pepper, to taste
• 2 raw green lobster tails, split in half, shell removed
Instructions
1. In a stainless-steel saucepan over medium heat, add onion and white wine.
Reduce wine until only 3 tablespoons (50ml) remain.
2. Turn heat to low, add heavy cream and begin whisking in the butter a couple
of cubes at a time until all the butter is incorporated.
3. Add the lemon juice and lobster tails.
4. Stir continuously until the lobster is firm and cooked, approximately 5-7
minutes.
5. Season with cracked black pepper and serve immediately.
f. Waste produced
assessment.

assessment.


food.


 Heavy cream, butter must be stored between 2°c - 4°c.
 Store dry good 14°c-20°c such as etc in dry store.
 Store lobster Meats in 1°c - 2°c.
 Fruits and Vegetable () in 6°c - 8°c.


Equipment Required:
 chef knife.
 Chopping board
 Bowls
 Measuring cups and spoons
 Pans.
 Scale
 Spatula
 Clean cloth/towel
3 tbsp onion, finely diced Lactose free butter and cream
¾ cup white wine
½ lb cold butter, cut into ½ inch cubes
2 tbsp heavy cream
2 tbsp fresh lemon juice
Fresh cracked black pepper, to taste
2 raw green lobster tails, split in half,
shell removed
Waste Produced:
Packaging, lobster shell, onion skin

 lobster tails, split in half, shell removed
 Clean as you go
Procedure:
1. In a stainless-steel saucepan over medium heat, add onion and white wine.
Reduce wine until only 3 tablespoons (50ml) remain.
2. Turn heat to low, add heavy cream and begin whisking in the butter a
couple of cubes at a time until all the butter is incorporated.
3. Add the lemon juice and lobster tails.
4. Stir continuously until the lobster is firm and cooked, approximately 5-7
minutes.
5. Season with cracked black pepper and serve immediately.


Kitchen Session 1a: Prepare Seafood Dishes

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Kitchen Session 1a: Prepare Seafood Dishes

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Kitchen Session 1a

Prepare Seafood Dishes

Instructions for Assessors

 Avoiding personal food contamination work habits or cross contamination

 Ensuring hygiene is not affected by disease.

Food Safety Practices:

 Maintain clean environment.

 Work safely (identify risks/hazards)

Costing (per serve): will vary student to research

 Disposing waste by following garbage control procedures.

Turn off the lights before you leave at the end.

Beer-battered Calamari with Tartare Sauce

Instructions for Assessors

 Avoiding personal food contamination work habits or cross contamination

 Ensuring hygiene is not affected by disease.

Food Safety Practices:

 Store food safely

 Maintain clean environment.

 Work safely (identify risks/hazards)

Costing (per serve): will vary student to research

 Disposing waste by following garbage control procedures.

Turn off the lights before you leave at the end.

Instructions for Assessors

 Avoiding personal food contamination work habits or cross contamination

 Ensuring hygiene is not affected by disease.

Food Safety Practices:

 Store food safely

 Maintain clean environment.

 Work safely (identify risks/hazards)

Costing (per serve): will vary student to research

 Disposing waste by following garbage control procedures.

Turn off the lights before you leave at the end.

Butter Poached Lobster

Instructions for Assessors

 Avoiding personal food contamination work habits or cross contamination

 Ensuring hygiene is not affected by disease.

Food Safety Practices:

 Store food safely

 Maintain clean environment.

 Work safely (identify risks/hazards)

Costing (per serve): will vary student to research

 Disposing waste by following garbage control procedures.

Turn off the lights before you leave at the end.

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