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 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

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 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.

Name: Training Kitchen Session 22 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 22 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Eggs Benedict with Hollandaise sauce

Ingredients

 English Muffin 1
 Butter 20 grams
 Bacon 100 grams
 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

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

Instructions for Students:

4. Review the recipe card provided to this recipe.
5. Identify and document the following in the spaces provided;
a. Hygiene Requirements

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 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
6. Once complete, the workplan is to be submitted via the application for assessment.

Instructions for Assessors

5. This assessment will be submitted via the application to the LMS.
6. The LMS will send a notification with a link to the artefacts requiring assessment.
7. Follow the link and assess the workplan.
8. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 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

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

Instructions for Students:

Name: Training Kitchen Session 22 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

9. This assessment will be submitted via the application to the LMS.
10. The LMS will send a notification with a link to the artefacts requiring assessment.
11. Follow the link and assess the workplan.
12. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Eggplant & Chickpea Ragout served with Pea, Herb & Sultana Cous Cous

Ingredients

Pea. Herb & Sultana Cous Cous

 Lemon - juiced 1
 Couscous 140g
 Vegetable stock 400ml
 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
 Vegetable stock 400ml
 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

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 cool 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)

Instructions for Students:

4. Review the recipe card provided to this recipe.

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 5. 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
6. Once complete, the workplan is to be submitted via the application for assessment.

Instructions for Assessors

13. This assessment will be submitted via the application to the LMS.
14. The LMS will send a notification with a link to the artefacts requiring assessment.
15. Follow the link and assess the workplan.
16. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 22 Version: V2.0 Last Reviewed: March 2020