Kitchen Session 2b Workplan Assessment - Done

Kitchen Session 2b
Produce Desserts
Strawberry Jelly with Elderflower Cream
and Strawberry Sorbet Parfait
Sticky Date Pudding with Salted
Caramel
Custard Filled Crepes with Blueberry
Sauce
Pavlova with Raspberry Coulis
Name: Training Kitchen Session 20 Version: V2.0 Last Reviewed: March 2020
Strawberry Jelly with Elderflower Cream and
Strawberry Sorbet Parfait
Ingredients:
Strawberry Jelly:
 Strawberries 500g plus a few left whole
 Sugar 150g
 Gelatine, soaked in cold water until soft 2 leaves
Strawberry Purée:
 Sugar 100g
 Lemon 1 juiced
 Strawberries 1kg
Strawberry Sorbet:
 Sugar 50g
 Glucose 50g
 Lemon 1/2 juiced
Elderflower Cream:
 Double cream 100ml
 Elderflower cordial 35ml
To plate:
 Shortbread, crushed 20g
Method:
1. For the strawberry purée, warm the strawberries in a suitably large pan (you
may have to split the quantities and do this in 2 pans) with the juice of one
lemon and the sugar. Let the sugar dissolve and transfer the contents of the
pan into a blender, blitz until smooth. Pass through a sieve and set aside to
cool
2. Strawberries sorbet: Combine 50g of sugar, 50g of glucose, the juice of half
a lemon and 150ml of water in a pan over a high heat and bring to the boil
3. Remove the pan from the heat and pour in the strawberry purée. Allow to
cool for 20 minutes or so in the fridge and then churn in an ice cream
machine until a sorbet consistency is reached. Freeze until ready to use
4. For the strawberry jelly, cut the strawberries in half and then place in a pan
with the sugar and 250ml of water. Bring to the boil and allow to simmer for a
couple of minutes to extract as much flavour as possible
5. Remove from the heat and pass through a fine sieve. Allow to cool in the
fridge for 20-30 minutes
6. Divide the liquid into two pans. Reheat the liquid in one of the pans but
leave the other aside. As the liquid in the first pan reheats, dissolve the
softened gelatine leaves into it. Once dissolved, pour the contents of the pan
back into the other
7. Separate the liquid into 6 glass tumblers (there may be some leftover
depending on the size of your glasses) and decorate the jelly with a couple of
whole strawberries. Place the tumblers in the fridge until set
8. Once the jelly has set, make the elderflower cream. Use a hand mixer to
whip the double cream very gently with the elderflower cordial until soft
peaks form
9. Top each jelly with elderflower cream and a large quenelle of the sorbet.
Sprinkle with the chunks of shortbread and serve
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, Jar, Fork, Spatula – clean and dry
 Large pan, Bowls, Serving bowl, Glass Tumblers – Clean and no
strange colour or crack
 Chef Knife – clean and no rust
 Chopping Board (Green & White) – clean and no food items or dust
stick on the surface
 Stovetop – Clean and dry, no leaking, sparkling normally function
 Blender, Hand mixer - clean and dry, complete part, no food items left
on it, no rust or crack
 Sieve – clean and dry, complete part, no food items left on it
 Refrigerator – clean from inside out, no stingy smell
 Ice cream machine - clean and sanitised, complete part, no food
items left on it, no curdle
 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 chopping board (Green for fruits, White for
breads)
 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 level Container
Shortbread, Double cream, Cool Room 2 - 4°C Top Original Packaging
Strawberries, Lemon Cool Room 6 - 8°C Middle Basket
Sugar, Gelatine, Glucose, Dry Store 10 - 20°C Off Ground Original Packaging
Elderflower cordial
 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 chopping 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
 When using blender: never put hand into blender, no hot liquid within,
keep lid close and attended when operating.
 When using Hand mixer: Do not assemble the whisk when the mixer is
“On” setting, do not attempt to touch the blades of the machine,
never leave it unattend when operating
 When using stove top: always off fire before lifting pan/pot, never leave
fire unattended, no flammable stuff ie plastic/paper nearby
 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 are in straight, sharp and good condition
 Ensuring chopping boards are flat, no distortion.
 Ensuring Pan handle is firm and no loosing
 Ensuring sieve has no leak, no loosing wire.
 Ensuring Blender, Hand mixer has no frayed cord, well assembled,
clean and work properly
 Ensuring refrigerator, Ice cream machine 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 scale has battery and work properly, and read zero
 Ensuring bowls, Glass Tumblers 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 Jar Bowls
Juicer spoon Chef Knife
Chopping Board (Green & White) Stovetop
Large pan Spatula Blender Sieve Refrigerator
Ice cream machine Glass Tumblers Hand mixer Serving bowl
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Strawberry Jelly: Agar Agar
• Strawberries 500g plus a few Lac Free Cream
left whole Gluten free bread
• Sugar 150g Monk fruit extracts (Sugar & Glucose)
• Gelatine, soaked in cold water
until soft 2 leaves
Strawberry Purée:
• Sugar 100g
• Lemon 1 juiced
• Strawberries 1kg
Strawberry Sorbet:
• Sugar 50g
• Glucose 50g
• Lemon 1/2 juiced
Elderflower Cream:
• Double cream 100ml
• Elderflower cordial 35ml
To plate:
• Shortbread, crushed 20g
Waste Produced:
Packaging
Peels and cores of Lemon and Strawberries
Bread crushes
Costing (per serve): will vary student to research
Mise en place Requirements:
1. Collect all ingredients, utensils and equipment
2. Ensuring equipment is functioning
3. Wash and trim strawberries
4. Soak Gelatine in cold water until soft
5. Wash and squeeze lemon juice
6. Crush shortbread
7. Prepare strawberries puree:
 warm the strawberries in a suitably large pan (you may have to split the
quantities and do this in 2 pans) with the juice of one lemon and the
sugar.
 Let the sugar dissolve and transfer the contents of the pan into a
blender, blitz until smooth. Pass through a sieve and set aside to cool
8. Prepare Strawberry Sorbet:
 Combine 50g of sugar, 50g of glucose, the juice of half a lemon and
150ml of water in a pan over a high heat and bring to the boil
 Remove the pan from the heat and pour in the strawberry purée. Allow
to cool for 20 minutes or so in the fridge and then churn in an ice cream
machine until a sorbet consistency is reached. Freeze until ready to use
9. Prepare Strawberry jelly:
 cut the strawberries in half and then place in a pan with the sugar and
250ml of water. Bring to the boil and allow to simmer for a couple of
minutes to extract as much flavour as possible
 Remove from the heat and pass through a fine sieve. Allow to cool in the
fridge for 20-30 minutes
 Divide the liquid into two pans. Reheat the liquid in one of the pans but
leave the other aside. As the liquid in the first pan reheats, dissolve the
softened gelatine leaves into it. Once dissolved, pour the contents of the
pan back into the other
 Separate the liquid into 6 glass tumblers (there may be some leftover
depending on the size of your glasses) and decorate the jelly with a
couple of whole strawberries. Place the tumblers in the fridge until set
10.Clean as you go
Procedure:
Complete mise en place
Once the jelly has set, make the elderflower cream. Use a hand mixer to whip the double cream
Top each jelly with elderflower cream and a large quenelle of the sorbet. Sprinkle with the chunk
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
o Scale - wipe with wet cloth and sanitise, detach the battery if necessary
o All utensil and small tools including bowl, jar etc – wash with hot
water and detergent, drain it and sanitise it
o Chef Knife – handwash with detergent, dry it with clean cloth
and sanitise
o Chopping Board (Green & White) – scrub it with detergent and rinse
with hot water and dry it
o Stovetop – turn off, cooling down, scrub it with degreaser, wash it
and dry it
o Large pan – Cold it down, brush with detergent, wash and rinse with
hot water, and drain.
o Blender – wash jar with detergent, rinse, drain and sanitize it, wipe
the machine.
o Sieve – Brush it with detergent, under running water, and rinse with
hot water, dry and sanitise it
o Refrigerator –wipe with wet cloth and sanitise, ensure each part
of component is complete
o Ice cream machine – follow manufacturing instruction, empty, flush,
unplug, disassemble, soak and scrub, sanitise, reassemble all parts
other than machine and cord. Wipe and sanitise machine body and
cord.
o Glass Tumblers – hand wash with care, rinse with hot water, wipe,
drain and polish in necessary
o Hand mixer – unplug, disassemble and brush whisk with detergent,
rinse with hot water, drain and sanitise. Wipe the machine body and dry
it.
o Put all the item to its original place with neat and organize
o Clean the sink, clear out all food waste and dirt, rub, rinse with hot
water and sanitise
o Clean and sanitise PPE i.e. Apron, groves
o 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 containers) and compost (Peels and
cores of Lemon and Strawberries, Bread crushes)
 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
Sticky Date Pudding with Salted Caramel
Ingredients:
 pitted dates 220g
 water 250ml
 bi-carbonate soda 1 tspn
 butter 100g
 caster sugar 110g (1/2 cup)
 brown sugar 50g (1/4 cup)
 eggs 2
 self-raising flour 225g (1 ½
cups)
Caramel sauce:
 brown sugar 200g
 thickened cream 200g
(Heavy Cream)
 butter 100g
 salt Pinch
 Vanilla ice-cream to
serve
Method:
1. Preheat oven to 180 degrees. Grease the base and sides of a deep 23cm
baking dish
Prepare Date mixture
2. Roughly chopped dates, boiling water and bicarbonate soda into a mixing
bowl and leave for 5 minutes.
3. Amend: Place roughly chopped dates, boiling water and bicarbonate soda
into a mixing bowl and leave for 5 minutes.
4. Add the butter, caster sugar and brown sugar into a mixing bowl with
chopped pitted dates and gently mix them together.
5. Let your mixture to cooldown to room temperature
Prepare Caramel Sauce
6. To make caramel sauce, place the brown sugar, thicken cream, butter and
salt into a saucepan. Bring to the boil over medium heat and then reduce
to a simmer for 2-5 minutes
Finishing
7. Add self-raising and fold your mixture until no lumps
8. Add eggs and fold your mixture until egg is fully combined
9. Pour into the prepared baking dish and cook for 35-40 minutes or until the
mixture will spring back when touched in the center
10. Cut slices of the sticky date pudding and serve with a generous drizzle of
caramel sauce and a scoop of vanilla ice-cream
f. Waste produced
for assessment.

or rust
 Measuring Spoon & Cup, Brush, Spatula – clean and dry
 Oven – clean from inside out, no rust detectable
 Baking Tray, Sauce pan, mixing bowl, Serving Plate – Clean and no
 Oven mitts – clean and dry, no mould and loose linen
 Chopping board (Green) – clean and no food items or dust stick on the
surface
 Whisk, Ice cream scoop – clean and dry, complete part, no food items
left on it
and closed with lid
5°C within 4 hours
 Use clean colour coded chopping board (Green for pitted dates)
Butter, thickened cream Cool Room 2 - 4°C Top Original Packaging
Egg Cool Room 1 - 4°C Middle Original Packaging
Ice cream Freezer -18 - -24°C
Pitted dates, bi-carb soda, Caster Dry Store 10 - 20°C Off Ground Original Packaging
sugar, brown sugar, self-rising flour,
salt
 Personal Safety
 Be aware of boiling steam and do not close the face to it when open
lid/door
 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
fire blanket
 Ensuring Pan handle is firm and no loosing
 Ensuring whisk has no loosing wire.
 Ensuring Oven has no frayed cord, well assembled, clean bench
and work properly
properly
 Ensuring tray, bowls and plates are in good condition, no cracking
or discolouring
floor wet
etc) observed
Equipment Required:
Scale
Measuring Spoon & Cup Oven
Stovetop Baking Tray Sauce pan Brush Oven mitts Chef Knife
Chopping board (Green) Mixing bowl
Spatula Whisk
Ice cream scoop Serving Plate
• pitted dates 220g Dairy free butter
• water 250ml GF Flour (Self raising)
• bi-carbonate soda 1 tspn Lac Free heavy Cream
• butter 100g Dairy free ice cream
• caster sugar 110g
• brown sugar 50g
• eggs 2
• self-raising flour
225g Caramel sauce:
• brown sugar 200g
• thickened cream (Heavy
Cream) 200g
• butter 100g
• salt Pinch
• Vanilla ice-cream to serve
Waste Produced:
Packaging
Egg shells
Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
roughly chop date
Wash and crack eggs
Grease the base and sides of a deep 23cm baking dish
Prepare date mixture:
Place roughly chopped dates, boiling water and bicarbonate soda into a mixing bowl and leave
Add the butter, caster sugar and brown sugar into a mixing bowl with
chopped pitted dates and gently mix them together.
Let your mixture to cooldown to room temperature
Prepare Caramel sauce:
place the brown sugar, thicken cream, butter and salt into a saucepan. Bring to the boil over me
Clean as you go
Procedure:
Preheat oven to 180 degrees.
Add self-raising and fold date mixture until no lumps
Add eggs and fold the mixture until egg is fully combined
Pour into the prepared baking dish and cook for 35-40 minutes or until the mixture will spring ba
Cut slices of the sticky date pudding and serve with a generous drizzle of caramel sauce and a s
 the equipment
 Scale - wipe with wet cloth and sanitise, detach the battery if necessary
 All utensil and small tools including bowl, plate brush etc – wash with hot
water and detergent, drain it and sanitise it
 Oven – turn off, unplug (if applicable), cooling down, then wipe with wet
cloth and sanitise, ensure each component is complete
 Stovetop – turn off, cooling down, scrub it with degreaser, wash it and
dry it
 Baking Tray, Sauce pan – Cold it down, brush with detergent, wash and
rinse with hot water, and drain.
 Oven mitts – wash with soap and hot water, drain it till dry
 Chef Knife – 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
 Whisk, Ice cream scoop – Brush it with detergent, under running water,
and rinse with hot water, dry and sanitise it
 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
recyclable (packaging-plastic container) and compost (Egg shells,
Pitts and seeds of dates)
floor
Custard Filled Crepes with Blueberry Sauce
Ingredients:
Crepes:
 whole milk 1 ½ cups
 eggs 3 large
 canola oil 2 tspn
 granulated sugar 1 Tbsp
 salt ¼ tspn
 all purpose flour 1 ¼ cups
 oil 1 Tbsp
Custard filling:
 all purpose flour 3 tbsp
 corn starch 1 tsp
 salt 1/8 tsp
 granulated sugar ½ cup
 whole milk 1 cup
 egg yolks 3 large
 vanilla extract 1 tsp
Blueberry sauce:
 frozen blueberries 1 cup
 fresh lemon juice 1 tsp
 granulated sugar 1 ½ Tbsp
 corn starch 1 tsp
 water ¼ cup
 Vanilla ice cream for serving 1 scoop
Method:
Crepes:
1. In a bowl, add eggs, oil, sugar, salt and milk. Beat well
2. Add flour to the mixture and mix again until all the flour is incorporated, run
crepe batter through sieve
3. Add 1 Tbsp oil into a small bowl. Take a piece of paper towel, scrunch it and
dip the paper towel into oil and grease skillet. Heat skillet on high heat.
4. Once skillet is hot, turn heat to medium. Pour crepe batter into skillet and
swirl around the skillet so the batter is evenly spread in skillet
5. Once the bottom of the crepe is golden, flip the crepe and cook until bottom
is golden
6. Repeat with remaining ingredients. You’ll get around 8 large crepes.
Custard Filling:
7. In a bowl combine flour, salt and corn starch
8. In a saucepan, whisk together egg yolks, sugar, milk and vanilla. On medium
heat, bring to a soft boil.
9. Add the dry ingredients into the saucepan and whisk vigorously until well
incorporated. Turn heat down to low and continue cooking until custard
thickens, remove from heat.
10. Layout a crepe, generously coat crepe with custard filling. Roll tightly,
continue with remaining ingredients
Blueberry Sauce:
11. In a saucepan, over medium-high heat, add blueberries, lemon juice, sugar,
corn-starch and water and bring to a soft boil. turn heat to low, continue
cooking until syrup thickens, stirring as needed. Once sauce thickens, turn
off heat
12. Add dollop of cream to crepes, top with warm blueberry sauce
f. Waste produced
for assessment.

or rust
 Measuring spoon & cup, Spatula – clean and dry
 Bowl, Skillet, Saucepan, Serving Plate,– Clean and no strange colour
or crack
 Electric Beater - clean and dry, complete part, no food items left on it,
no rust or crack
 Sieve, Whisk – clean and dry, complete part, no food items left on it
surface
 Chef knife,– clean and no rust
and closed with lid
5°C within 4 hours
 Use clean colour coded chopping board Green for Lemon)
Milk Cool Room 2 - 4°C Top Original Packaging
Lemon Cool Room 6 - 8°C Middle Basket
Frozen Blueberries, ice cream Freezer -18 - -24°C
Canola Oil, sugar, salt, flour, vege Dry Store 10 - 20°C Off Ground Original Packaging
oil. Corn starch, vanilla extract,
 Personal Safety
lid/door
 When using stove top: always off fire before lifting pan/pot, never
leave fire unattended, no flammable stuff ie plastic/paper nearby
fire blanket
 Ensuring Pan & Skillet handle is firm and no loosing
 Ensuring sieve / whisk has no leak, no loosing wire.
 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
etc) observed
Equipment Required:
Measuring spoon & cup Bowl
Chopping board (Green) Chef knife
Sieve
Paper Towel Skillet Stovetop Saucepan Spatula Whisk Serving Plate
Crepes: Lac free milk
• whole milk 1 ½ cups GF Flour
• eggs 3 large Lac free ice cream
• canola oil 2 tspn
• granulated sugar 1 Tbsp
• salt ¼ tspn
• all purpose flour 1 ¼ cups
• oil 1 Tbsp
Custard filling:
• all purpose flour 3 tbsp
• corn starch 1 tsp
• salt 1/8 tsp
• granulated sugar ½ cup
• whole milk 1 cup
• egg yolks 3 large
• vanilla extract 1 tsp
Blueberry sauce:
• frozen blueberries 1 cup
• fresh lemon juice 1 tsp
• granulated sugar 1 ½ Tbsp
• corn starch 1 tsp
• water ¼ cup
• Vanilla ice cream for serving
1 scoop
Waste Produced:
Packaging
Egg Shells
Pitt of blueberries
Peels and cores of lemon
3. Wash and separate egg yolk and white
4. Prepare Crepes:
 In a bowl, add eggs, oil, sugar, salt and milk. Beat well
 Add flour to the mixture and mix again until all the flour is incorporated,
run crepe batter through sieve
 Add 1 Tbsp oil into a small bowl. Take a piece of paper towel, scrunch it
and dip the paper towel into oil and grease skillet. Heat skillet on high
heat.
 Once skillet is hot, turn heat to medium. Pour crepe batter into skillet
and swirl around the skillet so the batter is evenly spread in skillet
 Once the bottom of the crepe is golden, flip the crepe and cook until
bottom is golden
 Repeat with remaining ingredients. You’ll get around 8 large crepes.
5. Prepare Custard Filling:
 In a bowl combine flour, salt and corn starch
 In a saucepan, whisk together egg yolks, sugar, milk and vanilla. On
medium heat, bring to a soft boil.
 Add the dry ingredients into the saucepan and whisk vigorously until
well incorporated. Turn heat down to low and continue cooking until
custard thickens, remove from heat.
6. Prepare Blueberry Sauce:
 In a saucepan, over medium-high heat, add blueberries, lemon juice,
sugar, corn-starch and water and bring to a soft boil. turn heat to
low, continue cooking until syrup thickens, stirring as needed. Once
sauce thickens, turn off heat
7. Clean as you go
Procedure:
Layout a crepe, generously coat crepe with custard filling. Roll tightly, continue with remaining i
Add dollop of cream to crepes, top with warm blueberry sauce
 the equipment
o All utensil and small tools including bowl, plate, etc – wash with
hot water and detergent, drain it and sanitise it
o Electric Beater – unplug, disassemble and brush whisk, pouring shield
and mixing bowl with detergent, rinse with hot water, drain and
sanitise. Wipe the machine body and dry it.
o Chopping board (Green) – scrub it with detergent and rinse with
hot water and dry it
o Chef knife – handwash with detergent, dry it with clean cloth
and sanitise
o Sieve, Whisk – Brush it with detergent, under running water, and
rinse with hot water, dry and sanitise it
o Skillet, Saucepan – Cold it down, brush with detergent, wash and
rinse with hot water, and drain.
o Stovetop – turn off, cooling down, scrub it with degreaser, wash it
and dry it
o Put all the item to its original place with neat and organize
o Clean the sink, clear out all food waste and dirt, rub, rinse with
hot water and sanitise
o Clean and sanitise PPE i.e. Apron, groves
o Clean towel and cloth
recyclable (packaging-plastic container) and compost (Egg Shells, Pitt
of blueberries, Peels and cores of lemon)
floor
Pavlova with Raspberry Coulis
Ingredients
Pavlova
 6 egg whites
 1.5 cups white granulated sugar
 2 tsp corn starch
 ½ Tbsp lemon juice
 ½ tbsp vanilla extract
Cream
 1 cup cold heavy whipping cream (heavy cream)
 2 tbsp castor sugar
 ½ tsp vanilla extract
Raspberry Coulis
 Fresh or frozen raspberries250g

 Caster sugar 125g
 Water 50ml
Topping
 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced

strawberries, etc.
Method
Pavlova
1. Preheat oven to 110 degrees

2. Using your stand mixer, beat egg whites on high speed 1 minute until soft
peaks form. It will be smooth and glossy. While beating, slowly spoon in
white sugar into it.
3. Use a spatula to quickly fold in ½ Tbsp lemon juice and ½ Tbsp vanilla
extract. Then fold in 2 tsp corn starch and mix until well blended.
4. Pipe meringue onto the parchment paper using a Wilton 1M tip. Indent the
centre with a spoon to allow room for cream. Bake at 110 Degrees for 1
hour and 15 minutes then turn oven off and without opening the door, let
the meringue in the hot oven another 30 minutes. Outside will be dry and
crisp to the tap and very pale cream coloured and insides will still be
marshmallow soft.
5. Transfer the pavlova with the parchment paper onto the counter or a
cookie rack and allow it to cool to room temp. Once cool, you can top
them with whipped cream and fruit or store in airtight container for 3-4
days at room temperature
Cream
6. Pour heavy cream in a mixing bowl. Add sugar and vanilla extract. Whip
with an electric mixer until soft peaks form, 3-5 minutes. Cover with plastic
wrap and chill until serving
Raspberry Coulis
7. Place Raspberries, 125 grams of Caster Sugar and 50 mL of water into a

medium pot on a medium sized burner and simmer for 20 minutes.
Remove from heat and use a stick blender to puree the mixture.
Alternatively, pour the mixture into a blender and blend for 1 minute on
medium.
8. Place a sieve over a mixing bowl, pour the puree into the sieve and using
the back of a dessert spoon work the puree through, all the seeds should
be left behind. Scrape the bottom of the sieve and discard the seeds. Cool
the coulis until ready to serve.
To Serve:
9. Take out Pavlova, fill the middle room with whipped cream and top with
mix fresh fruits.
10. Pour Raspberry Coulis on top and ready to serve.
f. Waste produced
for assessment.

or rust
 Measuring Spoon & Cup, Spatula, Spoon – clean and dry
 Baking tray, Bowl, Airtight container, Serving Plate – Clean and no
 Cookies rack – clean and dry, no rust, no food items left on it
surface
 Oven – clean from inside out, no rust detectable
 Electric mixer - clean and dry, complete part, no food items left on it,
no rust or crack
 Piping bag with Wilton 1M tip – clean and dry, no strange color and
objects left, no leaking
and closed with lid
5°C within 4 hours
 Use clean colour coded chopping board (Green for fruits)
Ingredients Space Temp Shelve Container
Heavy cream, Cool Room 2 - 4°C Top Original Packaging
blueberries, kiwi, raspberries, Cool Room 6 - 8°C Middle Basket
strawberries
Frozen raspberries Freezer -18 - -24°C
Sugar, corn starch, lemon juice, Dry Store 10 - 20°C Off Ground Original Packaging
vanilla extract, castor sugar,
1. Occupational health and safety policies and procedures must be followed
for own and colleague’s safety:
 Personal Safety
 Do not leave spatula in the pot with fire on.
 Be aware of hot surface including hot pot, handle must be point
lid/door
 When using Electric mixer: Do not assemble the whisk when the mixer
is “On” setting, do not attempt to touch the blades of the machine,
never leave it unattended when operating
 When using oven: never leave door open with unattended and never put
low heat resistance material within
 When using stovetop: always off fire before lifting pan/pot, never
leave fire unattended, no flammable stuff ie plastic/paper nearby
fire blanket
 Ensuring Pot handle is firm and no loosing
 Ensuring Oven has no frayed cord, well assembled, clean bench
and work properly
properly
 Ensuring Electric mixer has no frayed cord, well assembled, clean
and work properly
 Ensuring tray, rack, bowls and plates are in good condition, no
cracking or discolouring
floor wet
etc) observed
Equipment Required:
Scale
Measuring Spoon & Cup Chef Knife
Chopping board (Green) Oven
Sieve
Electric mixer Bowl
Spatula
Piping bag with Wilton 1M tip Parchment paper
Stovetop pot Spoon
Baking tray Cookies rack Airtight container Plastic wrap Serving Plate
• 6 egg whites Lac free whipping cream
• 1.5 cups white granulated sugar
• 2 tsp corn starch
• ½ Tbsp lemon juice
• ½ tbsp vanilla extract
• 1 cup cold heavy whipping
cream (heavy cream)
• 2 tbsp castor sugar
• ½ tsp vanilla extract
• 4-5 cups fresh fruit blueberries,
kiwi, raspberries, sliced strawberries,
etc.
• Fresh or frozen raspberries 250g
• Caster sugar 125g
• Water 50ml
Waste Produced:
Packaging
Egg shells
Peels and cores of fruits
3. Wash and separate egg yolk and white
4. Wash and squeeze lemon juice
5. Wash and cut fresh fruits
6. Prepare Pavlova:
 Preheat oven to 110 degrees
 Using your stand mixer, beat egg whites on high speed 1 minute until soft
peaks form. It will be smooth and glossy.
 Use a spatula to quickly fold in ½ Tbsp lemon juice and ½ Tbsp vanilla
extract. Then fold in 2 tsp corn starch and mix until well blended.
 Pipe meringue onto the parchment paper using a Wilton 1M tip. Indent
the centre with a spoon to allow room for cream. Bake at 110 Degrees
for 1 hour and 15 minutes then turn oven off and without opening the
door, let the meringue in the hot oven another 30 minutes. Outside will
be dry and crisp to the tap and very pale cream coloured and insides will
still be marshmallow soft.
 Transfer the pavlova with the parchment paper onto the counter or a
cookie rack and allow it to cool to room temp. Once cool, you can top
them with whipped cream and fruit or store in airtight container for 3-4
days at room temperature
7. Prepare Cream:
 Pour heavy cream in a mixing bowl. Add sugar and vanilla extract. Whip
with an electric mixer until soft peaks form, 3-5 minutes. Cover with
plastic wrap and chill until serving
8. Prepare Raspberry Coulis:
 Place Raspberries, 125 grams of Caster Sugar and 50 mL of water into a
medium pot on a medium sized burner and simmer for 20 minutes.
Remove from heat and use a stick blender to puree the mixture.
Alternatively, pour the mixture into a blender and blend for 1 minute on
medium.
 Place a sieve over a mixing bowl, pour the puree into the sieve and using
the back of a dessert spoon work the puree through, all the seeds should
be left behind. Scrape the bottom of the sieve and discard the seeds.
Cool the coulis until ready to serve.
9. Clean as you go
Procedure:
Take out Pavlova, fill the middle room with whipped cream and top with mix fresh fruits.
Pour Raspberry Coulis on top and ready to serve.
 the equipment
 Scale - wipe with wet cloth and sanitise, detach the battery if necessary
 All utensil and small tools including bowl, plate, container etc – wash
with hot water and detergent, drain it and sanitise it
 Chef Knife – 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
 Oven – turn off, unplug (if applicable), cooling down, then wipe with wet
cloth and sanitise, ensure each component is complete
 Ensuring stove top has no leaking, firmly assembled, clean and work
properly
 Electric mixer – unplug, disassemble and brush whisk, pouring shield
and mixing bowl with detergent, rinse with hot water, drain and sanitise.
Wipe the machine body and dry it.
 Piping bag with Wilton 1M tip – discard the bag, brush tip with detergent,
under running water, and rinse with hot water, dry and sanitise it
 Baking tray, Cookies rack – Cold it down, brush with detergent, wash
and rinse with hot water, and drain.
 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
recyclable (packaging-plastic container) and compost (Egg shells,
Peels and cores of fruits)
floor

Kitchen Session 2b Workplan Assessment - Done

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Kitchen Session 2b Workplan Assessment - Done

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Kitchen Session 2b

Instructions for Assessors

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Instructions for Assessors

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Instructions for Assessors

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

 Fresh or frozen raspberries250g

 4-5 cups fresh fruit blueberries, kiwi, raspberries, sliced

1. Preheat oven to 110 degrees

7. Place Raspberries, 125 grams of Caster Sugar and 50 mL of water into a

Instructions for Assessors

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

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