Kitchen Session 3e

Prepare Poultry Dishes

 Parmesan Chicken Nuggets with Three
Dipping Sauces
 Rolled Turkey Roast with Cranberry
Stuffing
 Bacon wrapped Chicken Breast with
Chive Mash

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Parmesan Chicken Nuggets with Three Dipping
Sauces

Ingredients:
 White bread - crusts removed 4 slices
 Mayonnaise 1 cup
 Basil pesto 2 tsp
 Wholegrain mustard 2 tsp
 Sweet chili sauce 1 tbsp
 Grated parmesan 1 ½ cups
 Eggs 2 egg
 Plain flour 1/3 cup
 Chicken breast fillets cut into bite-sized pieces 4
 Sunflower oil - to deep-fry
 Lemon wedges - to serve

Method:
1. Preheat oven to 120°C. Bake bread on a tray for 15 minutes or until dry
and crisp.
2. Meanwhile, divide mayonnaise among 3 small bowls, then stir the pesto
into one, mustard into another, and chili sauce into the third. Chill until
required.
3. Break the bread up into large pieces, then pulse in a food processor with
the parmesan to form fine crumbs. Transfer to a plate. Beat eggs in a
shallow bowl. Spread flour on a separate plate and season with salt and
pepper.
4. Dip the chicken first in flour, then egg and finally crumbs, pressing to coat
well.
5. Half-fill a deep-fryer or large, heavy based saucepan with oil and heat to
190°C. (If you don't have a deep-fryer thermometer, test a cube of bread -
it will turn golden in 30 seconds when the oil is hot enough.) In batches,
deep-fry the nuggets for 3-4 minutes until golden and cooked through.
Drain on paper towel and keep warm while you cook remaining nuggets.
Serve with the dipping sauces, lemon wedges and a green salad if desired.

Name: Training Kitchen Session 14 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 14 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
Follow organisational hygiene procedures.
Prevent food contamination Maintain clean clothing Wear PPE
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues;
Cease participation in food handling when health issues may cause food contamination.
Prevent cross-contamination by washing hands;
Wash hands at appropriate times Follow hand washing procedures
Wash hands using appropriate facilities

Food Safety Practices:

Alawyas look in date use by in pruducts

Maintain cleaning
Sanitising all area where we are working and used equipment.
Follow the food organisation safety procedure
Maintain clean environment;
Clean and sanitise equipment, surfaces and utensils Dispose of waste/garbage appropriately

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
Follow organisational health and safety procedures.
Work safely (identify risks/hazards): Knives sharp
Hot oil

Equipment Required:
Bread Knifes
Yeloow cutting borad, wisk, deep fry, food processor, serving dising, Paper towel

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
White bread 4
Mayonnaise 220ml Gluten free flour
Basil pesto 8g
Wholegrain 8g
Sweet chilli 16g
Parmeso 80g
Eggs 2
Plain flour 4g
Chicken brest 4

Waste Produced:
Packeging, old oil, lemon seeds, bread crumbs,

Parmesan Chicken Nuggets with Three Dipping Sauces

Qt Uni Perchase Uni Cos Cost per yield( Actual
Ingredient y t size t t unit %) QTY
white
4 ea 4 ea 1.8 0.450 81
bread
mayonnais e 22
ml 750ml 3.5 0.005 95
basil pesto wholegrain
0 sweet chilli parmeson eggs
g g g g ea g 75g 1.8 0.024 74
plain flour chicken
8 brest
ea 45g 2.9 0.064 70
8
100g 6 0.060 89
16
500g 6 0.012 100
80
2ea 3 1.500 82
2
100g 3.5 0.035 100
4
4ea 4 1.000 94
4

Total Cost
Alternatives

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 gluten free
32 g 500 g 2.5 0.005 100
flour

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Reheat the bread crumbs Collect all equipment Beat the mayonosis Portion chicken
Preheat the oven

Procedure:
Preheat oven to 120°C. Bake bread on a tray for 15 minutes or until dry and crisp.
Meanwhile, divide mayonnaise among 3 small bowls, then stir the pesto into one, mustard into a
Break the bread up into large pieces, then pulse in a food processor with the parmesan to form
Dip the chicken first in flour, then egg and finally crumbs, pressing to coat well.
Half-fill a deep-fryer or large, heavy based saucepan with oil and heat to 190°C. (If you don't hav

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
Clean kitchen according to organisation health and procedures
Clean kitchen after used and follow the procedures for safety
Always dispose the waste like compost biodegradable food, recycling packaging.
Store leftover in appropriate sealed container, dated like prawns,
chicken and rice or noodle
Clean all the utensils or equipment properly, garbage bin.
Wash out the sink

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Rolled Turkey Roast with Cranberry Stuffing

Ingredients:
• Garlic - crushed 2 Coves
• Butter - softened 100g
• Turkey breasts, skinned 2 x 900g
• Smoked streaky bacon rashers 10 rashers
For Stuffing:
• Unsalted butter - plus extra melted butter to brush 40g
• Onion – chopped 1
• Pancetta - chopped 100g
• Garlic – finely chopped 1
• Sourdough loaf – torn 1/4 loaf
• Chili flakes 2 tsp
• Sage leaves – chopped 1 tbsp
• Dried cranberries 150g
• Pistachio – roughly chopped 50g
• Egg – lightly beaten 1
Method:
1. Preheat the oven to 200°C.
2. For Stuffing: Heat butter in a large frypan over medium heat. Cook onion,
stirring, for 3-4 minutes until softened. Add pancetta and cook, stirring, for 5
minutes or until cooked through.
3. Add garlic and cook, stirring, for a further 1 minute or until fragrant.
4. Tip the onion mixture into a large bowl with the bread, chilli flakes, sage, dried
cranberries and pistachios. Season well, then stir in the beaten egg. Allow to cool
completely.
5. For Turkey: Combine the garlic and butter. Season, then rub over the turkey
breasts. Lay one breast on a board and spoon the cooled stuffing mix down the

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 middle of the breast, place the other on top so the thickness of the turkey roll
will be roughly even. Stretch the bacon slices over the turkey, overlapping them
a little. Tie the roll together with string, spacing knots 5cm apart. Put on a large
wire rack over a large roasting tin.
6. Roast for 1 ½ hr or until the juices run clear when a skewer is inserted into the
thickest part of the turkey.

Instructions for Students:

1. Review the recipe card provided to this recipe.
2. Identify and document the following in the spaces provided;

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 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 14 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
Follow organisational hygiene procedures.
Prevent food contamination Maintain clean clothing Wear PPE
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues;
Cease participation in food handling when health issues may cause food contamination.
Prevent cross-contamination by washing hands;
Wash hands at appropriate times Follow hand washing procedures
Wash hands using appropriate facilities

Food Safety Practices:

Alawyas look in date use by in pruducts
Maintain cleaning
Sanitising all area where we are working and used equipment.
Follow the food organisation safety procedure
Maintain clean environment;
Clean and sanitise equipment, surfaces and utensils Dispose of waste/garbage appropriately

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
Follow organisational health and safety procedures.
Work safely (identify risks/hazards): Knives sharp
Hot oil

Equipment Required:

Baking tray Oven

Wisk, tiver wrap Thermometer

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Garlic 2 low fat butter
Butter 100g’
Turkey brest 1800g
Bacon 10
Unsalted butter 40g
Onion 1
Pancetta 100g
Garlic 1
Sourdough bread 100g
Chilli flakes 8g
Sage leave 16g
Dried 150g
Pistachio 50g
Egg 1

Waste Produced:
Egg shells, onion, garlic, steamps , packeging

Rolled Turkey Roast with Cranberry Stuffing

Uni Perchase Uni Cost per yield(

Ingredient Qty Cost
t size t unit %)
garlic 2 ea 2 ea 2.78 1.39 89
butter 100 g 500 g 5 0.01 100
180 14.3
turkey breasts g 2000 g 0.01 100
0 6

bacon 10 ea 10 ea 11 1.10 87
unsalted
40 g 1000 g 5 0.01 89
butter
onion 1 ea 1 ea 0.78 0.78 100
pancetta 100 g 2000 g 3.25 0.00 100
garlic 1 ea 1 ea 1.25 1.25 100
sourdough 100 g 25 g 1.65 0.07 100
chlli flakes 8 g 375 g 2.9 0.01 100
sage leaves 16 g 250 g 6.85 0.03 100
dried
cranberries 150 g 250 g 4 0.02 100
pistachio 50 g 1000 g 5.9 0.01 95

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 egg 1 ea 1 ea 1.4 1.40 100

low fat
90 g 750 g 3.6 0.00 100
butter

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Measure all ingredient Make the stuffing Beat the egg
Chopping onion, garlic, pistachio Crush the garlic

Procedure:
Preheat the oven to 200°C.
For Stuffing: Heat butter in a large frypan over medium heat. Cook onion, stirring, for 3-4 minute
Add garlic and cook, stirring, for a further 1 minute or until fragrant.
Tip the onion mixture into a large bowl with the bread, chilli flakes, sage, dried cranberries and p
For Turkey: Combine the garlic and butter. Season, then rub over the turkey breasts. Lay one bre
Roast for 1 ½ hr or until the juices run clear when a skewer is inserted into the thickest part of t

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
Clean kitchen according to organisation health and procedures
Clean kitchen after used and follow the procedures for safety
Always dispose the waste like compost biodegradable food, recycling packaging.
Store leftover in appropriate sealed container, dated like prawns,
chicken and rice or noodle
Clean all the utensils or equipment properly, garbage bin.
Wash out the sink

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Bacon wrapped chicken Breast with Chive Mash

Ingredients:
 40g (1/2 cup) parmesan
 4 (about 500g) single chicken breast fillets
 4 middle bacon rashers
 1 garlic clove, thinly sliced
 2 (about 600g) desiree potatoes, peeled, chopped
 25g butter
 60ml (1/4 cup) milk
 1/4 teaspoon salt
 2 1/2 tablespoons chopped fresh chives

Method:

1. Preheat oven to 220°C. Line a casserole or baking dish with non-stick

baking paper. Place the grated cheese on a plate. Add the chicken and
turn to coat. Place 2 slices of garlic on top of each chicken breast. Wrap
bacon around each chicken breast. Secure with toothpicks. Place in the
casserole dish and sprinkle with any parmesan remaining on the plate.
Bake in preheated oven for 20 minutes until cooked and golden on top.
2. Meanwhile, cook potatoes in saucepan of boiling water for 10 minutes or
until tender. Drain and return to pan with butter, milk, salt and chives.
Roughly mash and cover with lid to keep warm. Steam broccolini over a
saucepan of simmering water for 3-4 minutes or until tender.
3. Remove the toothpicks from the chicken, slice and serve with the chive
mash and broccolini.

Instructions for Students:

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 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 14 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
Follow organisational hygiene procedures.
Prevent food contamination Maintain clean clothing Wear PPE
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues;
Cease participation in food handling when health issues may cause food contamination.
Prevent cross-contamination by washing hands;
Wash hands at appropriate times Follow hand washing procedures
Wash hands using appropriate facilities

Food Safety Practices:

Oven, souce pan handle Sharp knife, steamer

Alawyas look in date use by in pruducts
Maintain cleaning
Sanitising all area where we are working and used equipment.
Follow the food organisation safety procedure
Maintain clean environment;
Clean and sanitise equipment, surfaces and utensils Dispose of waste/garbage appropriately

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
Follow organisational health and safety procedures.
Work safely (identify risks/hazards): Knives sharp
Hot oil

Equipment Required:
Saucepan. Kifes, teaspoon, scale, chopping board green, yellow. Steamer, oven tray, baking pap

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Parmesar 40g Low fat butter
Chicken brest 500g
Bacon 4
Garlic clove
Desire 600g
Butter 25g
Milk 60ml
Salt 2g
Chives 48g

Waste Produced:
Galic skin, ptato skin, packeging, brocolinies ends,

Menu item Bacon wrapped chicken Breast with Chive Mash

Uni Uni yield(%
Ingredient Qty Perchase size Cost Cost per unit Actual QTY
t t )
parmesan 40 g 500 g 1.36 0.00 100
chicken 50
g 750 g 4 0.01 100
brest 0
bacon 4 ea 4 ea 2.1 0.53 100
garlic
1 ea 1 ea 0.89 0.89 100
cloves
desire 60
g 1000 g 1.56 0.00 100
potatos 0
butter 25 g 500 g 2.65 0.01 100
milk 60 ml 1000 ml 2.8 0.00 100
salt 2 g 1000 g 1.78 23.00 100
chives 48 g 1000 g 2.2 0.00 100

Total Cost
of recipe

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Alternatives
low- fat butter 25 g 250 g 3.5 0.01 100

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Preheat the oven Measuring ingeridient

Procedure:
Preheat oven to 220°C. Line a casserole or baking dish with non-stick baking paper. Place the gr
Meanwhile, cook potatoes in saucepan of boiling water for 10 minutes or until tender. Drain and
Remove the toothpicks from the chicken, slice and serve with the chive mash and broccolini.

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
Clean kitchen according to organisation health and procedures
Clean kitchen after used and follow the procedures for safety
Always dispose the waste like compost biodegradable food, recycling packaging.
Store leftover in appropriate sealed container, dated like prawns,
chicken and rice or noodle
Clean all the utensils or equipment properly, garbage bin.
Wash out the sink

Name: Training Kitchen Session 14 Version: V2.0 Last Reviewed: March 2020