Kitchen Session 1d Wokplan Assessment Done

Kitchen Session 1d
Prepare Vege, Fruit, Egg and

Farinaceous Dishes
 Fennel Braised Pork Chops with Demi
Glaze
 Eggs Benedict with Hollandaise
Sauce
 Carbonara Sauce with fresh
Spaghetti
 Eggplant and Chickpea Ragout
served with pea, herb and
sultana
Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
Fennel Braised Pork Chops with Apple Cider Glace
Ingredients:
Fennel Braised Pork Chops: (Note, the demi glace will be quite salty and no additional salt
is needed for the chops.)
 2 lbs 1 1/2″ thick Pork Chops (2 very large or 4 small chops)

 1 Apple, peeled, cored, and sliced
 1 Fennel bulb, fronds (Leaves, put into ice water it will look alive) removed
and saved, sliced
 4 sprigs fresh Thyme
 1 Tablespoon fresh Sage, minced
 1 teaspoon freshly ground Black pepper
 1 teaspoon ground Fennel
 1/2 teaspoon Garlic powder
 2 teaspoons of Argan oil (or hazelnut or olive oil)
 1/4 cup Apple Cider
Apple Cider Demi Glace (Adapted from Cuisine Unlimited)
 2 cups apple cider

 3/4 cup apple cider vinegar
 1 head garlic, cut in half
 2 shallots, quartered
 3 bay leaves
 2 dozen peppercorns
 6 cups chicken stock
 Sea salt (To taste, I found it unnecessary but this will depend on the saltiness of
your chicken stock.)
 White pepper (I used a very tiny pinch)
Demi Glace
Directions:
Set a heavy saucepan (preferably non-stick) over high heat. Add the apple cider and
bring the liquid to a boil. Lower the heat to maintain a steady simmer and cook until the
cider is reduced by half. Add the apple cider vinegar to the pan and simmer until the
mixture is reduced by one-third. Next add the garlic, shallots, bay leaves, peppercorns,
and the chicken stock. Bring the liquid to a controlled boil and cook until the sauce is
reduced by about two thirds. When approximately 1 cup of liquid remains, take the pan
off the heat and pour the mixture through a fine mesh sieve into a heatproof bowl. Press
down on any solids with a spoon, extracting as much liquid as possible. Return the
strained liquid to the pan, and cook over medium heat, stirring constantly to prevent
burning, until the demi glace resembles the consistency of honey (it will be reduced to
about 4 Tablespoons). Carefully scrape the demi glace into a heatproof bowl, stir in a tiny
pinch of white pepper and taste to see if salt is needed. Set aside until ready to use for
the pork. The demi glace can be made ahead and kept up to one week in the fridge. Bring
it to room temperature before using (otherwise it will be very thick and hard to spread).
Pork
Directions:
Pre-heat oven to 350 degrees with a rack in the middle. In the bottom of a medium size
2-3″ deep casserole dish layer apple slices, fennel fronds, fennel slices, and thyme sprigs.
In a small bowl mix together the sage, black pepper, ground fennel, and garlic powder.
Rub the spice mixture on both sides of the pork chops. Place the pork chops on top of the
layered vegetables in the casserole dish. Drizzle argan oil on top of the chops and pour
the apple cider into a corner of the casserole dish. Cover the dish with foil and place in
the oven. Bake for 60 minutes.
After 60 minutes, remove the foil, check the temperature of the pork by sticking a meat
thermometer into the thickest part of the chop. Brush the demi-glace on top of each pork
chop. Continue to bake, uncovered, until the pork reaches an internal temperature of 160
degrees, about 15-30 minutes depending on the thickness of the chop. Remove the pan
from the oven and transfer the pork chops to a platter. Serve with cooked apples and
fennel alongside the pork.
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:
1. Strictly follow the company’s hygiene policy and procedures in
accordance to the guide of HACCP:
 Personal Hygiene
 Hygiene in Workplace
2. Maintain personal hygiene
 Hair net or hat must be worn
 Hand should be washed prior to every starting of food handling,
especially after toilet or handling money
 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
 Paper Towel should be used
 Clean and complete uniform (hat, apron, jacket, shoes) must be worn
 Uniform been washed in hot water (>=77°C)
 Cut, abrasions and open sores must be covered up by using
brightly coloured water proof dressing
 Glove must be worn
 Report yourself if any contagious illness (i.e. Flu, coughing etc)
which may contaminate the food and stop handling food
 Do not wear makeup or jewellery in kitchen
 No artificial nail
 No scratching when handling food
 Do not cough or sneeze on the food, if happen, dispose the food.
3. Maintain Hygiene in workplace
 Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc)
is clean and sanitised
 Ensuring the handwash sink is close to your workplace
 Ensuring the handwash water is running and hot
 Ensure the soap, paper towel and sanitiser are available near the sink
 Ensure the equipment and tools are clean and without any dirt spot
or rust
 Scale – clean and sanitise especially the surface
 Measuring Spoon & Cup, Spatula, Wooden spoon, Ladle – clean and
dry
 Chopping Board (Green, Red) – clean and no food items or dust stick
on the surface
 Chef Knife, Corer – clean and no rust
 Stove top – Clean and dry, no leaking, sparkling normally function
 Oven – clean from inside out, no rust detectable
 Saucepan, Bowl, Serving plate, Deep casserole dish – Clean and no
strange colour or crack
 Chinois – clean and dry, complete part, no food items left on it
 Oven Mitts – Clean and dry, no mold
 Thermometer – Clean and dry, good functioning and calibrated
 Ensure clean table cloth is ready
 Ensure bin liner is in the garbage bin and the bin is not overflow
and closed with lid
 Identify and report any hygiene hazards (ie. Unsatisfactory hygiene
practice, vermin or pest, tap water not running etc)
Food Safety Practices:
1. Strictly follow the company’s food safety policy and monitoring
procedures in accordance to the guide of HACCP:
 Prepare food safely
 Store Food Safety
 Allergen Management
2. Prepare food safely by following food safety monitoring procedure
 Avoid food in danger zone (5 - 60°C)
 Strictly follow 2-hours and 4-hours rules
 0 to 2 hours – use immediately or refrigerate =< 5°C
 2 to 4 hours – use immediately
 After 4 hours – throw away
 Cooling and heating food
 Food must be cooled from 60°C to 21°C within 2 hours and from 21 to
5°C within 4 hours
 Reheating food by rapidly reaches 60°C and above
 Must not reheated more than once
 Avoid food contamination
 Use clean colour coded cutting board (Red for pork chop, Green for
fruit and vegetables)
 Cut onion and garlic at the last to avoid smell cross
 Wear disposable gloves
 Use different spoon for different food items
 Personal hygiene especially hand wash
3. Store food in safe and appropriate environment
Ingredients Space Temp Shelve Container
Chicken Stock Cool Room 1 - 4°C Middle Sealed container
Apple, Fennel Bulb, Thyme, Sage, Cool Room 6 - 8°C Middle Basket
Pork Chop Cool Room 1 - 4°C bottom sealed container
Black & White pepper, Fennel Grd, Garlic Dry Store 10 - 20°C Off Ground Original Packaging
Powder, Olive Oil, Apple Cider, Apple cider
vinegar, bay leaves, peppercorn, sea salt
Garlic, shallot Dry Store 10 - 20°C Off Ground Basket
 Separate cooked and uncooked food item
 Double check ingredients expiry date and the ingredient quality
 Do not put opened can or tin in fridge
 Ensure foods are well covered and separated
 No food ingredient should put on the floor
 Obligating FIFO rule
 Ensure storage environment well ventilated and low humidity
 Record the temperature of the freezer and refrigerator
4. Handling food for people with allergic
 Avoid cross-contamination
 Double check ingredients
 Start fresh for meals that must be allergen free
 Obligate Store and prepare food safely
 Clean and sanitise work surface, utensil and other food-contact
items between different foods processing
 Prepare food for people with food allergy first
 Provide single use items i.e. serviettes, cutlery etc
Safety Requirements:
1. Occupational health and safety policies and procedures must be followed
for own and colleague’s safety:
 Personal Safety
 Workplace and Equipment Safety
2. All must ensure personal safety when in the workplace
 Comply with safe operating procedures by refer to SOP (i.e. the
correct way to operate tools and equipment
 Always read manufacturer’s instructions before using equipment
 Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
 No alcohol and smoking in kitchen
 Do not run or play in the kitchen
 Use knife in safe and correct way and with right board
 use right knife in right way and never try to catch a falling knife
 Do not point sharp items ie. Knife to others and self
 Place cutting board on non-slip pad or cloth
 Notice people when carrying hot stuff
 Do not leave spatula in the pan with fire on.
 Be aware of hot surface including hot pan, handle must be point
inward and use cloth to open hot lid
 Do not spill or pour any water into hot oil
 Be aware of hot oil and do not leave the hot pan unattended
 When using oven: never leave door open with unattended and never
put low heat resistance material within
 When using stove top: always off fire before lifting pan/pot, never leave
fire unattended, no flammable stuff ie plastic/paper nearby
 Use corer on a chopping board, not on hand, with hand away from
the direction of pushing the corer
 Behave yourself and be serious on work, ensure your fully concentration
3. Double check and identify risk and hazard in workplace
 Check the evacuation floor plan and location of fire extinguisher and
fire blanket
 Ensuring all knives & corer are in straight, sharp and good condition
 Ensuring chopping boards are flat, no distortion.
 Ensuring Saucepan handle is firm and no loosing
 Ensuring Chinois has no leak, handle well assemble.
 Ensuring Oven has no frayed cord, well assembled, clean bench
and work properly
 Ensuring stove top has no leaking, firmly assembled, clean and work
properly
 Ensuring scale has battery and work properly, and read zero
 Ensuring bowls and plates are in good condition, no cracking
or discolouring
 Ensuring kitchen floor is clean and no spill of water or oil
 Clean immediately if any dirt or spill on floor and table, put a signage if
floor wet
4. Report to chef in any hazard or risk (i.e. burning, disobey of rule
etc) observed
.
Equipment Required:
Scale
Measuring Spoon & Cup Chopping Board (Green, Red) Chef Knife, Corer
Stovetop Oven Saucepan Spatula Chinois Wooden spoon Ladle
Oven Mitts Bowl
Deep casserole dish Foil with baking paper Thermometer
Serving plate
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Fennel Braised Pork Chops: No salt
 2 lbs 1 1/2″ thick Pork Chops (2
very large or 4 small chops)
 1 Apple, peeled, cored, and sliced
 1 Fennel bulb, fronds removed
and saved, sliced
 4 sprigs fresh Thyme
 1 Tablespoon fresh Sage, minced
 1 teaspoon freshly ground
Black pepper
 1 teaspoon ground Fennel
 1/2 teaspoon Garlic powder
 2 teaspoons of Argan oil
(or hazelnut or olive oil)
 1/4 cup Apple Cider
Apple Cider Demi-Glace:
 2 cups apple cider
 3/4 cup apple cider vinegar
 1 head garlic, cut in half
 2 shallots, quartered
 3 bay leaves
 2 dozen peppercorns
 6 cups chicken stock
 Sea salt
 White pepper
Waste Produced:
Excess Fat of pork
Peels and cores of vegetables and fruits
Packaging
Sifted waste
Costing (per serve): will vary student to research
Mise en place Requirements:
 Collect all ingredients, utensils and equipment
 Ensuring equipment is functioning
 Trim pork
 WPRW Apple and cored and sliced
 WPRW Fennel bulb, remove fronds and slice
 Wash and cut Thyme
 Wash and chop Sage
 WPRW Garlic and cut in half
 WPRW Shallots and cut
 Prepare Demi-Glace:
o Set a heavy saucepan (preferably non-stick) over high heat. Add
the apple cider and bring the liquid to a boil.
o Lower the heat to maintain a steady simmer and cook until the cider is
reduced by half. Add the apple cider vinegar to the pan and simmer
until the mixture is reduced by one-third.
o Next add the garlic, shallots, bay leaves, peppercorns, and the
chicken stock.
o Bring the liquid to a controlled boil and cook until the sauce is reduced
by about two thirds. When approximately 1 cup of liquid remains, take
the pan off the heat and pour the mixture through a fine mesh sieve
into a heatproof bowl.
o Press down on any solids with a spoon, extracting as much liquid as
possible. Return the strained liquid to the pan, and cook over medium
heat, stirring constantly to prevent burning, until the demi glace
resembles the consistency of honey (it will be reduced to about 4
Tablespoons).
o Carefully scrape the demi glace into a heatproof bowl, stir in a tiny
pinch of white pepper and taste to see if salt is needed.
o Set aside until ready to use for the pork or store in refrigerator.
 Clean as you go
Procedure:
Complete mise en place
Pre-heat oven to 350 degrees with a rack in the middle.
In the bottom of a medium size 2-3″ deep casserole dish layer apple slices, fennel fronds, fennel
In a small bowl mix together the sage, black pepper, ground fennel, and garlic powder. Rub the s
Drizzle argan oil on top of the chops and pour the apple cider into a corner of the casserole dish
After 60 minutes, remove the foil, check the temperature of the pork by sticking a meat thermom
Continue to bake, uncovered, until the pork reaches an internal temperature of 160 degrees, abo
Remove the pan from the oven and transfer the pork chops to a platter. Serve with cooked apple
Clean kitchen premises and equipment:
1. Organisation Cleaning and sanitising procedures should be followed:
 clean and mop the floor and wall to ensure there are no dirt, food waste,
grease and pest waste
 clean and sanitise the table with clean cloth to ensure there are no dirt,
food waste, grease and pest waste
 the equipment
 Scale - wipe with wet cloth and sanitise, detach the battery if necessary
 All utensil and small tools including bowl dish plate, thermometer etc –
wash with hot water and detergent, drain it and sanitise it
 Chopping Board (Green, Red) – scrub it with detergent and rinse with hot
water and dry it
 All knives and corer – handwash with detergent, dry it with clean cloth
and sanitise
 Stovetop – turn off, cooling down, scrub it with degreaser, wash it and
dry it
 Oven – turn off, unplug (if applicable), cooling down, then wipe with wet
cloth and sanitise, ensure each component is complete
 Saucepan, Deep casserole dish – Cold it down, brush with detergent,
wash and rinse with hot water, and drain.
 Chinois – Brush it with detergent, under running water, and rinse with
hot water, dry and sanitise it
 Roasting Pan, Stock Pot, Wok
 oven mitts – wash with soap and hot water, drain it till dry
 Put all the item to its original place with neat and organize
 Clean the sink, clear out all food waste and dirt, rub, rinse with hot water
and sanitise
 Clean and sanitise PPE i.e. Apron, groves
 Clean towel and cloth
2. Waste Management should be conducted to ensure a clean kitchen
 Identify and separate rubbish in to general (plastic bag packaging),
recyclable (packaging-plastic container, tin) and compost (Peels
and cores of vegetables, excess fat and sifted waste)
 Put the lid inside the tin and squeeze
 Tie up garbage bag and take it to the external bin
 Clean the internal bin, wash with hot water, drain and sanitise on the
floor
 Close the bin lid
 Any reusable surplus, separate it and store it in accordance to store food
safety procedures, and label it.
3. Ensure Light, water and gas are switch off before leaving the kitchen
Eggs Benedict with Hollandaise sauce
Ingredients
 English Muffin 1
 Butter 20 grams
 Bacon 100 grams
 Hollandaise sauce 100mL
 Eggs 2
 White Vinegar
Hollandaise sauce (37°C)
 Butter 250 grams

 Peppercorns 1 gram
 Eggs 2
 Vinegar 20 mL
 Water 20mL
 Lemon 40 grams
Method
1. Separate the muffins and toast. Spread thinly with butter
2. Grill the bacon
3. Prepare the hollandaise sauce eggs into separate containers
4. Place water and vinegar into a pot or pan and bring to 82-90 degrees. Swirl the water and
place the eggs carefully in one at a time. Poach for 2-5 minutes, depending on customer
preference. Remove and pat dry
5. Place the muffin in the grill until golden brown
6. Grill bacon until crispy separately from muffin
Hollandaise Sauce
1. Clarify the butter and keep at 38 degrees
2. Crush the peppercorns
3. Separate the eggs and put the whites aside
4. Boil the pepper in the vinegar and water until almost dry, then add an additional 10mL of
water and strain the reduction
5. Combine the reduction with egg yolks and whip over a bain-marie to sabayon stage. Stir in
the butter until the correct consistency is achieved this will depend on your sabayon. Adjust the
seasoning, add the cayenne pepper and squeeze in the lemon juice, whisk to combine
6. Strain through a muslin cloth and keep
warm Serve:
1. Place Muffin on serving dish and top with bacon, egg and spoon the sauce over the top
f. Waste produced
for assessment.

or rust
 Measuring Spoon, Slotted Spoon – clean and dry
 Pallete Knife, Chef Knife – clean and no rust
 Chopping Board (Brown) – clean and no food items or dust stick on
the surface
 Strainer with Muslin Cloth, Whisk – clean and dry, complete part, no
food items left on it
 Bowl, Pot, Tray, Serving Plate, Container, Grill pan – Clean and no
strange colour or crack
 Thermometer – Clean and dry, good functioning and calibrated
 Bain-marie – Clean and no strange colour or crack
and closed with lid
5°C within 4 hours
 Use clean colour coded cutting board (Brown for Bacon, White for
Muffin)
7. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
English muffin, butter, Cool Room 2 - 4°C Top Original Packaging
Egg Cool Room 1 - 4°C Middle Original Packaging
Bacon Cool Room 2 - 4°C Top Air-tight container
lemon Cool Room 6 - 8°C Middle Basket
Hollandaise Sauce Bain-marie ~38°C Middle Seal container,
Discard after 4hrs
White vinegar, peppercorn Dry Store 10 - 20°C Off Ground Original Packaging
 Record the temperature of the freezer and refrigerator
8. Handling food for people with allergic
5. Occupational health and safety policies and procedures must be
followed for own and colleague’s safety:
 Personal Safety
 Do not leave slotted spoon in the pot with boiling water
 Be aware of hot surface including hot pan and pot, handle must be
point inward and use cloth to open hot lid
 When frying, do not use dirty oil and a spider or basket must be
used
Be aware of boiling steam and do not close the face to it when open
lid/door
 When using stove top: always off fire before lifting pan/pot, never
leave fire unattended, no flammable stuff ie plastic/paper nearby
 push back the lid into the tin, and make sure no sharp edge being
exposed
7. Double check and identify risk and hazard in workplace
fire blanket
 Ensuring all knives are in straight, sharp and good condition
 Ensuring Pot and grill pan handle is firm and no loosing
 Ensuring whisk has no leak, no loosing wire.
 Ensuring Bain-marie has no frayed cord, well assembled, no
sharing power point and no extension been used, clean and work
properly
Ensuring stove top has no leaking, firmly assembled, clean and work
properly
 Ensuring tray, bowls and plates are in good condition, no cracking
or discolouring
floor wet
8. Report to chef in any hazard or risk (i.e. burning, disobey of rule
etc) observed
.
Equipment Required:
Scale
Measuring Spoon Pallete Knife, Chef Knife
Chopping Board (Brown, White) Container
Whisk
Slotted Spoon Bowl
Pot Stovetop Tray
Thermometer Grill Pan
Bain-marie
Strainer with Muslin Cloth Serving Plate
• English Muffin 1 GF Muffin / Sourdough
• Butter 20 grams Tempeh Bacon
• Bacon 100 grams Unsalted Butter
• Hollandaise sauce 100mL
• Eggs 2
• White Vinegar
Hollandaise sauce:
• Butter 250 grams
• Peppercorns 1 gram
• Eggs 2
• Vinegar 20 mL
• Water 20mL
• Lemon 40 grams
Waste Produced:
Egg Shells
Bacon Rind
Packaging
Lemon peels and core

Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
Trim Bacon
Prepare Hollandaise Sauce
Clarify the butter and keep at 38 degrees
Crush the peppercorns
Separate the eggs and put the whites aside
Boil the pepper in the vinegar and water until almost dry, then add an additional 10mL of water and st
Combine the reduction with egg yolks and whip over a bain-marie to sabayon stage. Stir in the butter
Strain through a muslin cloth and keep warm
Separate the muffins and toast.
Clean as you go
Procedure:
Spread thinly with butter
Grill the bacon
Place water and vinegar into a pot or pan and bring to 82-90 degrees. Swirl the water and place
Place the muffin in the grill until golden brown
Grill bacon until crispy separately from muffin
Place Muffin on serving dish and top with bacon, egg and spoon the sauce over the top
 the equipment
 Strainer, Whisk & Slotted Spoon – Brush it with detergent, under running
water, and rinse with hot water, dry and sanitise it
dry it
 Bain-marie – turn off, release hot water, cold down then brush and
sanitise, ensure each part of component is complete
 Grill pan and pot – Cold it down, brush with detergent, wash and rinse
with hot water, and drain.
 All knives – handwash with detergent, dry it with clean cloth and sanitise
 All utensil and small tools including containerv bowl thermometer etc –
wash with hot water and detergent, drain it and sanitise it
 Chopping board – scrub it with detergent and rinse with hot water and
dry it
and sanitise
 Clean and sanitise PPE i.e., Apron, groves
recyclable (packaging-plastic container, tin) and compost (Egg
Shells, Bacon Rind, Lemon peels and core)
floor
Carbonara Sauce served with fresh spaghetti
Pasta Ingredients
 3 large eggs
 2 cups all-purpose flour
 1 tablespoon olive oil
 1 teaspoon kosher salt
Carbonara Sauce Ingredients
 Egg yolks 3
 Parmesan – combined with eggs 30g
 Bacon/pancetta 150g
 Clove garlic, crushed 1
 Olive oil 30ml
 Parmesan – to serve 30g
Pasta Method
1. Put flour and salt in large mixing bowl, and make a well in the middle
2. Beat eggs well, pour into the well in the flour, along with oil
3. Work the mixture into a dough – using your hands – continue to knead with the heel of your
hand until the dough becomes smooth and pliable
4. Weigh dough and split into 3 equal portions
5. Wrap in glad wrap and rest in the fridge for 30-60 minutes
6. Roll pasta to desired thickness, and hang to dry
7. Cook in boiling salted water until al dente (Precook)
Carbonara Sauce Method
1. Put yolks and parmesan in a bowl and mix well together
2. Heat oil over medium heat and add garlic and chopped bacon. Cook until bacon is crisp
3. In boiling salted water, cook spaghetti to al dente
4. Add cooked spaghetti to pan, including a very small amount of cooking water
5. Toss gently to combine over high heat, and remove pan from heat
6. Add egg mixture, and toss well to cook gently
7. Serve in warmed plate with parmesan to garnish
f. Waste produced
for assessment.

or rust
 Measuring Cup and spoon, Spatula, Rolling Pin, Pasta hanger – clean
and dry
 Chef knife, Grater – clean and no rust
 Chopping Board (Brown, green, White) – clean and no food items or
dust stick on the surface
 Whisk, Sieve – clean and dry, complete part, no food items left on it
 Refrigerator – clean from inside out, no stingy smell
 Pot, Frying Pan, Mixing Bowl, Serving Plate – Clean and no strange
colour or crack
and closed with lid
10.Prepare food safely by following food safety monitoring procedure
5°C within 4 hours
 Use clean colour coded cutting board (Brown for bacon, Green for
vegetables, white for pasta)
 Cut garlic at the last to avoid smell cross
11.Store food in safe and appropriate
environment
Parmesan Cool Room 2 - 4°C Top Original Packaging
Egg Cool Room 1 - 4°C Middle Original Packaging
Bacon Cool Room 2 - 4°C Top Air-tight container
Flour, Olive oil, Kosher salt Dry Store 10 - 20°C Off Ground Original Packaging
garlic Dry Store 10 - 20°C Off Ground Basket

 Record the temperature of the freezer and
refrigerator 12.Handling food for people with allergic
 Personal Safety
10.All must ensure personal safety when in the workplace
 Do not leave ladle in the pot with boiling water
 Be aware of hot surface including hot pan/pot, handle must be
 Be aware of boiling steam and do not close the face to it when
open lid/door
 Be aware of hot water and do not leave the hot pot unattended
11.Double check and identify risk and hazard in workplace
fire blanket
 Ensuring cutting boards are flat, no distortion.
 Ensuring Pot & Pan handle is firm and no loosing
 Ensuring sieve & whisk has no leak, no loosing wire.
 Ensuring grater has complete part and a hand guard must be used
 Ensuring refrigerator has no frayed cord, well assembled, no
sharing power point and no extension been used, clean and work
properly
Ensuring stove top has no leaking, firmly assembled, clean and work
properly
 Ensuring bowls and plates are in good condition, no cracking
or discolouring
floor wet
12.Report to chef in any hazard or risk (i.e. burning, disobey of rule
etc) observed
Equipment Required:
Scale
Measuring Cup and spoon Chef knife
Chopping Board (Brown, green, White) Grater
Whisk Mixing Bowl Glad Wrap Refrigerator Rolling Pin Pasta hanger Stove top Pot
Frying Pan Spatula Sieve Serving Plate
Pasta Ingredients GF Flour
 3 large eggs
LF cheese
 2 cups all-purpose flour
 1 tablespoon olive oil Tempeh Bacon GF
 1 teaspoon kosher salt
Carbonara Sauce Ingredients
 Egg yolks 3
 Parmesan – combined with eggs
30g
 Bacon/pancetta 150g
 Clove garlic, crushed 1
 Olive oil 30ml
 Parmesan – to serve 30g
Waste Produced:
Packaging
Peels and Cores of
vegetables Egg Shells
Bacon Rind

Trim Bacon
WPRW Garlic
Prepare Pasta:
Put flour and salt in large mixing bowl, and make a well in the middle
Beat eggs well, pour into the well in the flour, along with oil
Work the mixture into a dough – using your hands – continue to knead with the heel of your hand until
Weight dough and split into 3 equal portions
Wrap in glad wrap and rest in the fridge for 30-60 minutes
Roll pasta to desired thickness, and hang to dry
Precook Pasta
Clean as you go
Procedure:
Put yolks and parmesan in a bowl and mix well together
Heat oil over medium heat and add garlic and chopped bacon. Cook until bacon is crisp (Shallow
In boiling salted water, cook spaghetti to al dente
Add cooked spaghetti to pan, including a very small amount of cooking water
Toss gently to combine over high heat, and remove pan from heat
Add egg mixture, and toss well to cook gently
Serve in warmed plate with parmesan to garnish
 the equipment
 All utensil and small tools including pot bowl rolling pin etc – wash with
hot water and detergent, drain it and sanitise it
 Chef knife & Grater – handwash with detergent, dry it with clean cloth
and sanitise
 Chopping Board (Brown, green, White) – scrub it with detergent and
rinse with hot water and dry it
 Sieve & Whisk – Brush it with detergent, under running water, and rinse
with hot water, dry and sanitise it
 Mixing Bowl
 Glad Wrap
 Refrigerator –wipe with wet cloth and sanitise, ensure each part of
component is complete
 Stove top – turn off, cooling down, scrub it with degreaser, wash it and
dry it
 Pot, Frying Pan - Cold it down, brush with detergent, wash and rinse with
hot water, and drain.
and sanitise
and cores of vegetables egg shells and bacon rind)
floor
Eggplant & Chickpea Ragout served with Pea, Herb &
Sultana Cous Cous
Ingredients
Pea. Herb & Sultana Cous Cous
 Lemon - juiced 1
 Couscous 140g
 Vegetable stock400ml
 Peas - frozen 80g
 Mint – fresh - chopped ¼ bunch
 Olive oil (preferably extra virgin) 20ml
 Carrot - grated 1 whole
 Sultanas 30g
Eggplant and Chickpea Ragout
 Onion - diced 2
 Garlic cloves - crushed 2
 Carrots - diced 2 whole
 Red capsicum – diced 2 whole
 Eggplant - diced 1 whole
 Turmeric - ground 5g
 Harissa 5g
 Sweet paprika 10g
 Tomato paste 30g
 Tin – chickpeas – drained and rinsed 440g
 Coriander - fresh ¼ bunch
 Salt & pepper
 Oil 60ml
 Quail egg – poached for garnish *
Method
1. Prepare all vegetables as per recipe Precook coucous without peas and so on
2. Heat a large saucepan – add oil and cook onion, garlic, carrot, capsicum & eggplant
3. Cook for 8-10 minutes until softened
4. Add spices, cook for 3-4 minutes or until fragrant – stir occasionally
5. Add tomato paste and cook for about 2 minutes
6. Add stock and bring to the boil, season and then add the chickpeas – reduce to a simmer
and cook for 10-12 minutes – or until the liquid thickens
7. Check the seasoning, garnish with poached quail egg, coriander leaves and serve with couscous
*note quail eggs can be substituted with any type of egg (Qty adapted to size)
f. Waste produced
for assessment.

11.Maintain personal hygiene
or rust
 Measuring cup – clean and dry
 Chef Knife, Grater, Tin opener – clean and no rust
 Chopping Board (Green) – clean and no food items or dust stick on the
surface
 Strainer – clean and dry, complete part, no food items left on it
 Large saucepan, Serving plate Deep – Clean and no strange colour or
crack
and closed with lid
5°C within 4 hours
 Use clean colour coded cutting board (Green for vegetables)
 Cut onion and garlic at the last to avoid smell cross
15.Store food in safe and appropriate
environment
Quail Egg Cool Room 1 - 4°C Middle Original Packaging
Vege Stocks Cool Room 6 - 8°C Middle sealed container
Lemon, mints, carrot, capsicum, Cool 6 - 8°C Middle Basket
eggplant, coriander, Room
Peas Freezer -18 - -24°C
Couscous, olive oil, Sultanas, turmeric, Dry Store 10 - 20°C Off Ground Original Packaging
harissa, sweet paprika, tomato paste,
chickpeas, salt, pepper, oil,
Garlic, onion, Dry Store 10 - 20°C Off Ground Basket
 Record the temperature of the freezer and
refrigerator 16.Handling food for people with allergic
 Personal Safety
 Do not leave ladle in the pot with boiling water
 Be aware of hot surface including hot pan/pot, handle must be
 Be aware of boiling steam and do not close the face to it when
open lid/door
 When open tin, push back the lid into the tin, and make sure no sharp
edge being exposed
 Behave yourself and be serious on work, ensure your fully
concentration 15.Double check and identify risk and hazard in workplace
 Check the evacuation floor plan and location of fire extinguisher and fire
blanket
 Ensuring saucepan handle is firm and no loosing
 Ensuring Strainer has no leak, no loosing wire.
 Ensuring Tin opener & grater has complete part and a hand guard
must be used
 Ensuring stove top has no leaking, firmly assembled, clean and work
properly
 Ensuring plates are in good condition, no cracking or discolouring
floor wet
16.Report to chef in any hazard or risk (i.e. burning, disobey of rule etc)
observed
.
Equipment Required:
Measuring cup Scale
Chef Knife
Chopping Board (Green) Grater
Tin opener Strainer
Large saucepan Stovetop
Serving plate Deep
Pea. Herb & Sultana Cous Cous No garlic and onion
 Lemon - juiced 1
No Quail egg
 Couscous 140g
 Vegetable stock400ml Vege stock low salt
 Peas - frozen 80g CousCous gf
 Mint – fresh - chopped ¼ bunch Tomato Paste (GF)
 Olive oil (preferably extra virgin)
20ml
 Carrot - grated 1 whole
 Sultanas 30g
Eggplant and Chickpea Ragout
 Onion - diced 2
 Garlic cloves - crushed 2
 Carrots - diced 2 whole
 Red capsicum – diced 2 whole
 Eggplant - diced 1 whole
 Turmeric - ground 5g
 Harissa 5g
 Sweet paprika 10g
 Tomato paste 30g
 Tin – chickpeas – drained and rinsed
440g
 Coriander - fresh ¼ bunch
 Salt & pepper
 Oil 60ml
 Quail egg – poached for garnish *
Waste Produced:
Packaging
Peels and cores of vegetables
Quail Egg Shells
Wash lemon and squeeze juice
Wash and chop mint
WPRW carrot and grate and dice
Peel and wash onion, then dice
Wash and core red capsicum and cut in dice
Wash and dice eggplant
Wash and chop coriander
Wash and poach quail egg
Precook couscous without peas and other vegetables
Clean as you go
Procedure:
Heat a large saucepan – add oil and cook onion, garlic, carrot, capsicum & eggplant
Cook for 8-10 minutes until softened
Add spices, cook for 3-4 minutes or until fragrant – stir occasionally
Add tomato paste and cook for about 2 minutes
Add stock and bring to the boil, season and then add the chickpeas – reduce to a simmer and co
Check the seasoning, garnish with poached quail egg, coriander leaves and serve with couscous
 the equipment
 Measuring cup Serving plate Deep – wash with hot water and detergent,
drain it and sanitise it
 Chef Knife, Tin opener & Grater – handwash with detergent, dry it with
clean cloth and sanitise
 Chopping Board (Green) – scrub it with detergent and rinse with hot
water and dry it
 Strainer – Brush it with detergent, under running water, and rinse with
hot water, dry and sanitise it
 Large saucepan – Cold it down, brush with detergent, wash and rinse
with hot water, and drain.
dry it
and sanitise
and cores of vegetables and Quail Egg Shells)
floor

Kitchen Session 1d Wokplan Assessment Done

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Kitchen Session 1d Wokplan Assessment Done

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Kitchen Session 1d

Prepare Vege, Fruit, Egg and

 2 lbs 1 1/2″ thick Pork Chops (2 very large or 4 small chops)

Apple Cider Demi Glace (Adapted from Cuisine Unlimited)

 2 cups apple cider

Instructions for Assessors

Hollandaise sauce (37°C)

 Butter 250 grams

1. Separate the muffins and toast. Spread thinly with butter

2. Grill the bacon

3. Prepare the hollandaise sauce eggs into separate containers

5. Place the muffin in the grill until golden brown

6. Grill bacon until crispy separately from muffin

1. Clarify the butter and keep at 38 degrees

2. Crush the peppercorns

3. Separate the eggs and put the whites aside

6. Strain through a muslin cloth and keep

Instructions for Assessors

Costing (per serve): will vary student to research

Carbonara Sauce Ingredients

4. Weigh dough and split into 3 equal portions

6. Roll pasta to desired thickness, and hang to dry

7. Cook in boiling salted water until al dente (Precook)

Carbonara Sauce Method

1. Put yolks and parmesan in a bowl and mix well together

3. In boiling salted water, cook spaghetti to al dente

6. Add egg mixture, and toss well to cook gently

7. Serve in warmed plate with parmesan to garnish

Instructions for Students:

Instructions for Assessors

garlic Dry Store 10 - 20°C Off Ground Basket

Costing (per serve): will vary student to research

Eggplant and Chickpea Ragout

3. Cook for 8-10 minutes until softened

5. Add tomato paste and cook for about 2 minutes

Instructions for Students:

Instructions for Assessors

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