Kitchen Session 3c Workplan - Done

Kitchen Session 3c
Prepare Poultry Dishes

 White Chicken Stew
 Marinated Chicken Thigh Fillet with
Tomato Salad
 Braised Quails with Mushrooms
White Chicken Stew
Name: Training Kitchen Session 12 Version: V2.0 Last Reviewed: March 2020
Ingredients:
 Boneless skinless chicken thigh meat - 500g
cut into 2-cm pieces
 Thick-cut bacon - diced 50g
 Onions - cut into wedges 2 medium
 Carrots - sliced 2 medium
 Potatoes - cut up 2 medium
 Broccoli 1 small
 Butter 50g
 Flour 50g
 Milk 500ml
 Bay leaf 1
 Cream 100ml
 Nutmeg ½ tspn
 Water 1L
 Chicken stock cube 1 cube
 Butter for sautéing
 Salt and pepper
Method:
1. Sauté the bacon over medium heat in a saucepan until lightly browned.
Add the chicken and one tablespoon of butter, and sauté until the chicken
changes color. Remove both from the pan.
2. Add the onions and sauté briefly, then add the carrots. Add water, the
stock cube and a bay leaf, and bring to a boil. Lower the heat and simmer
for 10 minutes.
3. Add the potatoes, chicken and bacon, and simmer until the vegetables are
tender.
4. Make the sauce by heating the milk in a small saucepan. Melt the butter
in a heavy pan over low heat and add the flour. Stir continuously — the
mixture will first turn thick, then sand-like. Add the milk slowly, stirring
constantly to avoid lumps.
5. Boil the broccoli in salted water for three to four minutes and drain.
6. Combine the drained-off chicken, bacon, and vegetables with the sauce.
Add the nutmeg, cream, plus some of the stock to thin the sauce out.
Season to taste with salt and pepper.
7. Serve the stew over hot plain rice, or with crusty French-style bread.
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:
 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:
Follow organisational food safety procedures.
o Use colour coded chopping boards Ex: Green, yellow and white
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 Bacon – temperature control, appropriate container, shelf-life

o Carrots and broccoli– Temperature control, check the quality,
freshness, free from insects and dirt, store in the refrigerator 6-
8 degrees, shelf-life
o Chicken – temperature control, appropriate container, shelf life
o Receiving thermometer below 5 degrees storage bottom shelf
of the refrigerator 1-4 degrees, store separately from meats,
store on a clean tray, wash trays daily, use within 2 days date
code.
o Potatoes – check quality, don’t use if they are green or
sprouting discards
o Milk – temperature control 2-3 degrees in the refrigerator, at
the back of a shelf, check for any signs of spoilage
o Butter – temperature control 6-8 degrees, 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
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 Saucepan- Hot Surface
o Boiling water will cause burns
o Cook tops remain hot after cooking
o Bacon – when cooking oil prone to fat spiting from pan to
cause slight burns
o Bacon fat – Will spit up vigorously
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
o Chef jacket, pant, hat
o Closed leather black shoes
Equipment Required:
Chef knives
Cutting board – Ex: green, red Small Saucepan
Heavy saucepan Scale
Measuring cups and spoons Stove tops
Cooking pots to boil Serving dishes Spoons to stir
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
o Vegetarian – No chicken and
Boneless skinless chicken thigh meat bacon
– cut into 2cm pieces 500g o Butter – low salty and fat
Thick cut bacon - diced 50g o Gluten free flour
Onions cut into wedges 2 medium o lacto intolerant – no dairy
Carrots sliced 2 medium o Seed allergy – No Nutmeg
Potatoes cut 2 medium
Broccoli 1 small
Butter 50g
Flour 50g
Milk 500ml
Bay leaf 1
Cream 100ml
Nutmeg ½ tspn
Water 1L
Chicken stock cube 1
Butter for sautéing
Salt and pepper
Waste Produced:
All product used correctly, only waste created is the Skin from Onions,
packages chicken and bacon, carrots packages and stems and skin of carrots,
can of milk, wrap paper of chicken cube.
Costing (per serve): $8.58

medium red 2 ea $1.06 o Vegetarian – No chicken and
1. bacon ~ $11.02
onion
2. pepper 5g $0.71 o Butter – low salty and fat ~
$16.77
3. Salt 5g $0.15 o Gluten free flour ~ $17.36
4. Chicken stock 1 ea $0.40 o lacto intolerant – no dairy ~
5. nutmeg 1.18 g $0.12 $15.37
6. Cream 100 ml $0.50 o Seed allergy – No Nutmeg ~
$17.05
7. bay leaf 0.03 kg $2.79
8. Milk 500 ml $0.60
9. Flour 50 g $0.05
10. butter 50 g $0.70
11. Broccoli 1 ea $1.49
12. Potatoes 426 g $1.70
13. Carrot 2 ea $0.74
14. Bacon 50 g $0.65
15. Chicken thigh 500 g $5.50
Mise en place Requirements:
Cut up bacon and chicken
Wash carrots, potatoes and broccoli Peel the carrots
Weigh out the ingredients Get the equipment ready Sauté the chicken and bacon Skin off and
Make the sauce
Boil the broccoli and drain
Procedure:
Sauté the bacon over medium heat in a saucepan until lightly browned. Add the chicken and on
Add the onions and sauté briefly, then add the carrots. Add water, the stock cube and a bay leaf
Add the potatoes, chicken and bacon, and simmer until the vegetables are tender.
Make the sauce by heating the milk in a small saucepan. Melt the butter in a heavy pan over low
Boil the broccoli in salted water for three to four minutes and drain.
Combine the drained-off chicken, bacon, and vegetables with the sauce. Add the nutmeg, cream
Serve the stew over hot plain rice, or with crusty French-style bread.
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 Store chicken breast on the lowest shelf of the below 5 degrees
refrigerator in airtight container and labelled dated use within 1-
2 days
o Bacon on the lowest shelf of the below 5 degrees refrigerator
in airtight container and labelled dated use within 1-2 days
o In appropriate container dated and stored in cold room
or refrigerator
o Store vegetables sealed dated and stored in cold room
or refrigerator
 Clean;
o Chef knives
o Cutting board – Ex: green, red
o Small Saucepan
o Heavy saucepan
o Scale
o Measuring cups and spoons
o Stove tops
o Cooking pots to boil
o Serving dishes
o Spoons to stir
 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.
Marinated Chicken Thigh Fillet with Tomato Salad
Ingredients:
 1 thigh fillet with bone
 2 T olive oil
 1 garlic clove
 ½ celery stalk
 ½ onion
 ½ carrot
Tomato Salad:
 1 small tomato
 ½ Lebanese cucumber
 ¼ spanish onion
 1 slice of sour dough or ciabatta bread
 ¼ cup basil
 2 T olive oil
 1 T balsamic Vinegar
Method:
1. Using a boning knife, de-bone thigh fillet

2. Coat chicken in olive oil; and grated garlic
3. Prepare mirepoix and place in baking dish
4. Lay chicken thigh on top of mirepoix and bake for 20 minutes or until done
5. Use thermometer to check internal temp of chicken prior to removing from
oven
Method- Tomato salad

1. On baking tray, lay out bread and bake for 10 minutes or until golden and
crisp
2. In a bowl, mix tomato, cucumber and onion
3. In a small bowl, whisk olive oil and balsamic vinegar together
4. Dress salad and garnish with chiffonade basil
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that
f. Waste produced
for assessment.

Wear gloves
Ex:
leather shoes
o Tie the hair back
o Have a shower
o Clean uniform

symptoms
end of each shift

Use colour coded chopping boards Ex: Green, yellow and white
Follow hand washing requirements between tasks Ex: When touching vegies, change gloves, we
Ensure garbage is stored securely and separately to food used for consummation
Ensure fridges and food are at approved temperatures and not in the danger zone. Ex: fridges b
When using food make sure it has been stored and labelled correctly prior to use Ex: following F
Store food safely;
o Tomatoes - check quality, discard if they are mouldy

o Carrots and Lebanese cucumber – Temperature control, check
the quality, freshness, free from insects and dirt, store in the
refrigerator 6-8 degrees, shelf-life
o Chicken – temperature control, appropriate container, shelf life
code.
o Balsamic vinegar – Store in dry room on top shelf
o Ciabatta bread – Temperature control, store it at
room temperature, shelf-life

Follow organisational health and safety procedures.
Ensure equipment is safe to use and clean Ex: follow all SOPS (Standard Operation Procedure)
Follow supervisor instruction
Refer to manufacturer’s instruction for usage.
Ensure you have the required PPE to complete the task
Work safely (identify risks/hazards):
Knives- Sharp
Baking tray- Hot Surface
Cook tops remain hot after cooking
When handling hot handles ensure oven mitts tea towels are dry
Wear PPE to complete the task Ex: gloves, Apron, hair nets, leather shoes
Oven mitts or tea towel
Wear correct uniform Make sure sleeves are rolled down
Chef jacket, pant, hat
Closed leather black shoes
Equipment Required:
Chef knives
Cutting board Ex: Red, green Boning knife
Grater Oven
Thermometer Baking tray Bowls
Measuring cups and spoons Spoons
whisk
 1 thigh fillet with bone Vegetarian – no meat
 2 T olive oil Gluten free bread
 1 garlic clove
 ½ celery stalk
 ½ onion
 ½ carrot
Tomato Salad:
 1 small tomato
 ½ Lebanese cucumber
 ¼ spanish onion
 1 slice of sour dough or ciabatta
bread
 ¼ cup basil
 2 T olive oil
 1 T balsamic Vinegar
Waste Produced:
All product used correctly, only waste created is the bones from thigh fillet,
skin of garlics and onions, packages from chicken, skin from carrots and
cucumber

1. balsamic vinegar 14.78 ml $0.09 Vegetarian – no meat ~ $20.84
Gluten free bread ~ $23.05
2. Basil 62.5 g $14.69
3. Ciabatta loaf 48.2 g $0.64
4. Spanish onion 27.5 g $0.37
5. Lebanese cucumber 0.5 ea $0.50
6. Tomatoes 123 g $0.73
7. Carrot 0.5 ea $0.19
8. medium red onion 0.5 ea $0.27
9. celery stalk 0.5 ea $2.25
10
Garlic 10 g $0.25
.
11. Olive oil 29.56 ml $0.89
12 chicken thigh with 150 g $0.68
. bones
de-bone thigh fillet Measure the ingredients Get the equipment ready Grate the garlic
Coat chicken in oilve oil Prepare garnish Prepare mirepoix
Pre heat the oven Check internal temp
Wash carrots, onion, garlic and cucumber Peel the carrots, onion, garlic and cucumber Get the
Whisk olive oil and vinegar
Procedure:
Using a boning knife, de-bone thigh fillet
Coat chicken in olive oil; and grated garlic
Prepare mirepoix and place in baking dish
Lay chicken thigh on top of mirepoix and bake for 20 minutes or until done
Use thermometer to check internal temp of chicken prior to removing from oven
Method- Tomato salad
On baking tray, lay out bread and bake for 10 minutes or until golden and crisp
In a bowl, mix tomato, cucumber and onion
In a small bowl, whisk olive oil and balsamic vinegar together
Dress salad and garnish with chiffonade basil
waste appropriately
o Store chicken thigh on the lowest shelf of the below 5 degrees
2 days
or refrigerator
or refrigerator
 Clean;
o Chef knives
o Cutting board Ex: Red, green
o Boning knife
o Grater
o Oven
o Thermometer
o Baking tray
o Bowls
o Spoons
o whisk
 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.
Braised Quails with Mushrooms
Ingredients
 Quails - cleaned and trussed 4
 Salt and freshly ground black pepper
 Butter 2 tbsp
 Oil Splash
 Bacon - cut into slivers 120g
 Onion - chopped 1
 All-purpose flour 1 tbsp
 White wine 1 cup
 Veal stock 1 cup
 Assorted mushrooms - trimmed and halved 340g
 Fresh parsley leaves – chopped
Method
1. Season the quails with salt, and pepper. Melt half the butter with a drop
of oil in a heavy casserole and brown the quails on all sides over
medium-high heat. Remove the quail from the pan and set aside.
2. Add the bacon to the pan, brown it, and remove.
3. Finally, fry the onion until golden, adding more fat to the pan
beforehand, if needed. Stir the flour into the onions and cook 1 minute.
Deglaze the pan with the wine, stirring up the good bits on the bottom of
the pan with a wooden spoon.
4. Return the onions, bacon and quails to the pot. Pour over the stock,
cover, and simmer until the quails are just cooked through, about 20
minutes.
5. Meanwhile, heat the remaining butter (a little more if you like) and cook
each type of mushroom separate, as the various types cook differently.
Season the mushrooms with salt and pepper as you go, then, at the end,
toss them all together with the chopped parsley.
6. When the quails are done, remove them from the cooking liquid and
keep them warm while you boil the juices, uncovered, to reduce to thin
sauce consistency. Add the mushrooms to the sauce. Tilt into a serving
dish, set the quails on top, and serve.
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that
f. Waste produced
for assessment.

Wear gloves
Ex:
leather shoes
o Tie the hair back
o Have a shower
o Clean uniform

symptoms
end of each shift

Use colour coded chopping boards Ex: Green, yellow and white
Follow hand washing requirements between tasks Ex: When touching vegies, change gloves, we
Ensure garbage is stored securely and separately to food used for consummation
Ensure fridges and food are at approved temperatures and not in the danger zone. Ex: fridges b
When using food make sure it has been stored and labelled correctly prior to use Ex: following F
places
Store food safely;
o Bacon – temperature control, below 5 appropriate

container, shelf-life
o Mushrooms – Temperature control, check the quality,
freshness, free from insects and dirt, store in the refrigerator 6-
8 degrees, shelf-life
o Quails – temperature control, appropriate container, shelf life
code.
o Butter – Make sure the seal is not damaged, temperature control
6-8 degrees, shelf life

Follow organisational health and safety procedures.
Ensure equipment is safe to use and clean Ex: follow all SOPS (Standard Operation Procedure)
Follow supervisor instruction
Refer to manufacturer’s instruction for usage.
Ensure you have the required PPE to complete the task
Work safely (identify risks/hazards):
Knives- Sharp
saucepan- Hot Surface
Cook tops remain hot after cooking
Bacon – when cooking oil prone to fat spiting from pan to cause slight burns
When handling hot handles ensure oven mitts tea towels are dry
Wear PPE to complete the task Ex: gloves, Apron, hair nets, leather shoes
Oven mitts or tea towel
Wear correct uniform Make sure sleeves are rolled down
Chef jacket, pant, hat
Closed leather black shoes
Equipment Required:
Chef knives
Cutting board Ex: Yellow, green Heavy casserole
Saucepan Wooden spoon Pot
Serving dish Scale
Measuring cups and spoons Bowl
Non slip mat
 Quails - cleaned and trussed 4  Gluten free flour
 Salt and freshly ground black  Pesco-vegetarians –
pepper remove bacon
 Butter 2 tbsp
 Oil Splash
 Bacon - cut into slivers 120g
 Onion - chopped 1
 All-purpose flour 1 tbsp
 White wine 1 cup
 Veal stock 1 cup
 Assorted mushrooms - trimmed
and halved 340g
 Fresh parsley leaves – chopped
Waste Produced:
All product used correctly, only waste created is bottle of white wine,
mushroom, bacon and quails package, Onion skin, package of flour and butter
and rind from bacon.

1. Fresh Parsley 1 ea $3.00
Assorted Gluten free flour ~ $48.50
2. 340 g $11.05 Pesco-vegetarians – remove bacon ~
mushrooms
$46.88
3. Veal stock 250 g $4.25
4. white wine 250 ml $3.33
5. Flour 14.5 g $0.01
6. medium red onion 1 ea $0.53
7. Bacon 120 g $1.56
8. Olive oil 3 ml $0.09
9. butter 29 g $0.41
10
pepper 5g $0.71
.
11. Salt 5g $0.15
12
Quails 667 g $23.35
.
Get the equipment ready Weigh out the ingredients Season the quails
Skin off the onions
Wash onions and mushrooms Trim and halve the mushrooms Chop the onions
Wash and truss quails Cut bacon into slivers Prepare garnish
Procedure:
Season the quails with salt, and pepper. Melt half the butter with a drop of oil in a heavy cassero
Add the bacon to the pan, brown it, and remove.
Finally, fry the onion until golden, adding more fat to the pan beforehand, if needed. Stir the flou
Return the onions, bacon and quails to the pot. Pour over the stock, cover, and simmer until the
Meanwhile, heat the remaining butter (a little more if you like) and cook each type of mushroom
When the quails are done, remove them from the cooking liquid and keep them warm while you
waste appropriately

o Store quails on the lowest shelf of the below 5 degrees
2 days
o Bacon once opened keep it tightly wrapped in foil in the
refrigerator and use within a week
or refrigerator
or refrigerator
 Clean;
o Chef knives
o Cutting board Ex: Yellow, green
o Heavy casserole
o Saucepan
o Wooden spoon
o Pot
o Serving dish
o Scale
o Bowl
 Non slip mat Clean PPE; Ensure all PPE is cleaned to the
manufacture instructions.
o Chefs clothing – ensure all chef clothing is wash in a hot wash cycle
with appropriate disinfectant.

Kitchen Session 3c Workplan - Done

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Kitchen Session 3c Workplan - Done

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Kitchen Session 3c

Prepare Poultry Dishes

White Chicken Stew

Instructions for Students:

Instructions for Assessors

 Prevent unnecessary direct contact with ready to eat

Food Safety Practices:

o Bacon – temperature control, appropriate container, shelf-life

Maintain clean environment;

 Work safely (identify risks/hazards):

Costing (per serve): $8.58

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

1. Using a boning knife, de-bone thigh fillet

Method- Tomato salad

Instructions for Assessors

 Prevent unnecessary direct contact with ready to eat

Food Safety Practices:

o Tomatoes - check quality, discard if they are mouldy

Maintain clean environment;

Costing (per serve): $10.76

Instructions for Students:

Instructions for Assessors

 Prevent unnecessary direct contact with ready to eat

Food Safety Practices:

Follow organisational food safety procedures.

o Bacon – temperature control, below 5 appropriate

Maintain clean environment;

Costing (per serve): $24.22

 Store surplus and re-usable by-products;

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