Kitchen Session 1b Workplan Assessment - Done

Kitchen Session 1b
Prepare Seafood Dishes

 Spicy Maple Glazed Salmon over Polenta
 Steamed Whole Fish with Ginger, Scallions and Soy
 Coconut Poached Fish
 Baja Style Fish Tacos
Workplan Assessment
Spicy Maple Glazed Salmon over Polenta
Ingredients
o 500g of salmon (cut into 6 fillets)
o 1/3 cup maple syrup
o 2 tablespoon dijon mustard
o 1 cup fresh pineapple chopped
o 1 Jalapeno (seeded and sliced into strips)
o Salt and pepper to taste
Polenta
o 1 cup of polenta (Cornmeal?)
o ¼ cup water
o 1 teaspoon salt
Method
1. Preheat oven to 220 degrees. Line a baking sheet with parchment paper and
lightly mist with non-fat cooking spray. Slice polenta log into equally sized
rounds. Place onto baking sheet. Season with a bit of salt and pepper. Place into
oven and roast for about 12 minutes, or until edges begin to turn golden brown.
2. Meanwhile, whisk together maple syrup and mustard in a small saucepan over
medium heat and bring to a boil. Simmer until slightly thickened, about 5
minutes
3. Preheat broiler
4. Season salmon fillets with salt and pepper and place onto a prepared baking
sheet. Brush evenly with ¾ of the maple glaze and top with pineapple and
jalapenos.
5. Place under broiler and cook for about 6-8 minutes or until the salmon flakes
easily and is cooked through.
6.n Place cooked salmon on top of polenta and drizzle with remaining maple glaze.
Serve immediately
Polenta
1. Mix the cornmeal well with 2 cups of water, then add the rest of the water
and salt.
2. Bring to a boil, stir constantly, until the polenta starts to thicken
3. Lower the heat, and simmer for 30 minutes, stirring every five minutes
4. Pour it immediately into a loaf pan or bowl to cool. As it cools, it will set.
5. The firm polenta can be turned out of its pan, sliced.
Garnishing: Broccoli will be used as garnish instead of tomato, to balance the warm
color
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 cup & spoon, Tweezer, Whisk, Tong, Wooden spoon - clean
and dry
 Chef knife – clean and no rust
 Chopping board (blue, green) – clean and no food items or dust stick
on the surface
 Broiler – clean from inside out, no rust detectable
 Baking tray, Saucepan, serving plate, Mixing Bowl – Clean and no
strange colour or crack
 Stovetop – Clean and dry, no leaking, sparkling normally function
 Oven mitts – clean and dry
 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 (Blue for salmon, Green for
vegetables and fruits)
 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
level
Dijon Mustard Cool Room 1 - 4°C Middle Original Packaging
Pineapple, Jalapeno, Cool Room 6 - 8°C Middle Basket
Broccoli
Salmon Cool Room 0 - 2°C Bottom With tray and ice on
top
Maple syrup, Salt and Dry Store 10 - Off Ground Original Packaging
pepper, Cornmeal 20°C
 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)
 Strictly no alcohol drinking 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
 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 air and do not close the face to hot surface
 When using broiler: 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
 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 Baking tray, tong and tweezer has no rust
 Ensuring Saucepan handle is firm and no loosing
 Ensuring whisk has no leak, no loosing wire.
 Ensuring Broiler 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 cup & spoon Chef knife
Chopping board (blue, green) Broiler Oven
Baking tray Baking paper Whisk Saucepan Mixing Bowl Stovetop Wooden spoon Tong
Oven mitts Serving plate Tweezer
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
 500g of salmon (cut into 6 fillets) Pineapple to mango
 1/3 cup maple syrup Kosher Salt
 2 tablespoon dijon mustard
 1 cup fresh pineapple chopped
 1 Jalapeno (seeded and sliced
into strips)
 Salt and pepper to taste
Polenta:
 1 cup of polenta (Cornmeal)
 ¼ cup water
 1 teaspoon salt
Waste Produced:
Packaging
Vegetables peels and cores
Pineapple peels and cores
Jalapeno seed
Costing (per serve): will vary student to research

Mise en place Requirements:
Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
Wash and cut salmon, pat dry
Peel Core and chop pineapple
Prepare garnish: Wash and cut Broccoli
Wash and slice Jalapeno
Prepare polenta:
Mix the cornmeal well with 2 cups of water, then add the rest of the water and salt.
Bring to a boil, stir constantly, until the polenta starts to thicken
Lower the heat, and simmer for 30 minutes, stirring every five minutes
Pour it immediately into a loaf pan or bowl to cool. As it cools, it will set.
The firm polenta can be turned out of its pan, sliced.
Clean as you go
Kitchen workflow schedule:

Complete mise en place
Preheat oven to 220 degrees. Line a baking sheet with parchment paper and lightly mist with no
Meanwhile, whisk together maple syrup and mustard in a small saucepan over medium heat and
Preheat broiler
Season salmon fillets with salt and pepper and place onto a prepared baking sheet. Brush evenl
Place under broiler and cook for about 6-8 minutes or until the salmon flakes easily and is cooke
Place cooked salmon on top of polenta and drizzle with remaining maple glaze. Serve immediate
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
 Scale - wipe with wet cloth and sanitise, detach the battery if necessary
 Measuring cup & spoon, Tong, Mixing Bowl, Wooden spoon, serving plate
– wash with hot water and detergent, drain it and sanitise it
 Chef knife, Tweezer – handwash with detergent, dry it with clean cloth
and sanitise
 Chopping board (blue, green) – scrub it with detergent and rinse with hot
water and dry it
 Broiler – turn off, unplug (if applicable), cooling down, then wipe with
wet cloth and sanitise, ensure each component is complete
 Baking tray, Saucepan – Cold it down, brush with detergent, wash and
rinse with hot water, and drain.
 Whisk – Brush it with detergent, under running water, and rinse with hot
water, dry and sanitise it
 Stovetop – turn off, cooling down, scrub it with degreaser, wash it and
dry it
 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) and compost (Vegetables peels
and cores, Pineapple peels and cores and Jalapeno seed)
 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
Follow Cleaning Schedule:
Daily Kitchen Cleaning Schedule Date 9/12/2020
Mgt
Area to clean Clean Time Staf Initial
Wipe down walls Fei
Brush, scour, and clean stovetop Henry
Clean griddle, range, flattop, and fryer Jerry
Change any foil lining on ranges, and flattops Fei
Wipe down other appliances Jerry
Clean and sanitize all prep surface areas, including cutting boards Fei
Run all utensils, flatware, smallware, and glassware through the
dishwasher Henry
D
a
Clean and sanitize all sinks Henry

Launder rags, towels, aprons, chef coats, and uniforms Henry
Refill any soap or hand sanitizer dispensers Clif
Sweet and mop all floors, including walk-in refrigerators and storage
areas Clif
Take out trash and recycling, Clean and sanitize down recycling bins Clif
Empty and clean grease traps Clif
Clean ovens Jerry

Weekl
Delime faucet heads and sinks Henry

Boil out deep fryer Fei
Use drain cleaner on floor drains Clif
y
Clean anti-fatigue mats Clif

Clean behind oven, stoves, and fryers (the hotline) Jerry
Monthly
Empty, clean, and sanitize freezers Henry

Clean refrigerator coils Fei
Clean and sanitize walls and ceiling Fei
Clean vent hoods Clif
Replace or discard any pest traps Clif
Management should verify and sign the form once the task is completed.
Steamed Whole Fish with Ginger, Scallions, and Soy
Ingredients
o 1 whole fish (such as Sea bass or flounder), cleaned with head and tail
intact
o Kosher salt and freshly ground black pepper
o 2 by 1/2 -inch piece of fresh ginger, peeled and finely julienned
o ¼ cup light Soy sauce
o 1 tablespoon rice wine
o 1 Scallion, white and light green parts only, julienned
o 4 cilantro sprigs
o ½ cup canola oil
Method
1. Rinse the fish in cold water and pat dry with paper towels. Season fish inside
and out with salt and pepper. Place the fish on a heatproof plate that is both
large enough to accommodate it and will also fit inside your steamer, bending
the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish
and spread the remaining ginger on top of the fish.
2. Pour water into wok or stockpot and set a steamer in the wok or on rim of the
stockpot. Make sure the water does not touch the bottom of the steamer. Bring
the water to a boil over high heat.
3. Place the plate holding the fish in the steamer, cover, and steam for about 8
minutes, until the fish flakes easily when tested with the tip of a knife.
4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine
and 1 tablespoon of water. Set aside.
5. When the fish is ready, carefully remove the plate from the steamer and pour
off any accumulated liquid. Lay the scallion and cilantro along the top of the fish.
In a small saute pan, heat the oil over high heat until it is hot but not smoking.
Remove the oil from the heat and pour it directly over the scallion and cilantro to
“cook” them. Drizzle the soy mixture over the fish and serve immediately.
e. Ingredients and Materials (including possible alternatives that
may be used to meet specific dietary requirements)
f. Waste produced
for assessment.
2. The LMS will send a notification with a link to the artefacts
requiring assessment.
or rust
 Measuring cup & Spoon – clean and dry
 Chopping board (blue, green) – clean and no food items or dust stick
on the surface
 Heatproof plate
 Steamer, Saute Pan, Wok - Clean and no strange colour or crack
 Bowl, Serving Plate – Clean and no strange colour or crack
 Stove top – Clean and dry, no leaking, sparkling normally function
and closed with lid
1. Strictly follow the company’s food safety policy and monitoring
procedures in accordance to the guide of HACCP:
 Food must be cooled from 60°C to 21°C within 2 hours and from 21 to
5°C within 4 hours
 Use clean colour coded cutting board (Blue for fish, Green for all
vegetables)
level
Ginger, Scallion, Cilantro Cool Room 6 - 8°C Middle Basket
Sea Bass Cool Room 0 - 2°C Bottom With tray and ice
on top
Kosher salt, black pepper, Dry Store 10 - Off Original Packaging
Light soy sauce, rice 20°C Ground
wine, canola oil
 Clean and sanitise work surface, utensil and other food-contact
items between different foods processing
 Personal Safety
 No alcohol and smoking in kitchen
 Be aware of hot surface including hot pan/pot/wok, handle must be
point inward and use cloth to open hot lid
 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
fire blanket
 Ensuring Steamer, Sautee Pan, Wok handle is firm and no loosing
 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 cup & Spoon Chef knife
Chopping board (blue, green) Paper towels
Heatproof plate Steamer
Wok Stovetop Oven Mitts Bowl Saute Pan
Serving Plate
 1 whole fish (such as Sea bass or GF Soy Sauce
flounder), cleaned with head and
tail intact
 Kosher salt and freshly ground
black pepper
 2 by 1/2 -inch piece of fresh
ginger, peeled and finely julienned
 ¼ cup light Soy sauce
 1 tablespoon rice wine
 1 Scallion, white and light
green parts only, julienned
 4 cilantro sprigs
 ½ cup canola oil
Waste Produced:
Packaging
Fish scales and visceral

WPRW fresh ginger then cut into Julienne
Wash and cut Scallion into Julienne
Wash and cut cilantro
Wash and descale fish, and rinse in cold water and pat dry with paper towels. Season fish insid
Clean as you go
Kitchen Workflow Schedule

Pour water into wok or stockpot and set a steamer in the wok or on rim of the stockpot. Make su
Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fi
While the fish is steaming, in a small bowl, stir together the soy sauce, wine and 1 tablespoon o
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulat
 the equipment
 Measuring cup & Spoon, Bowl, Heatproof plate – 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 (blue, green) – scrub it with detergent and rinse with hot
water and dry it
 Wok, Saute Pan Steamer – Cold it down, brush with detergent, wash and
rinse with hot water, and drain.
dry it
 oven mitts – wash with soap and hot water, drain it till dry
and sanitise
recyclable (packaging-plastic container, tin) and compost (Peels
and cores of vegetables and Fish scales and visceral)
floor
Mgt
Wipe down walls Fei
dishwasher Henry
D
a

areas Clif
Clean ovens Jerry

Weekl

y

Monthly

Coconut poached fish
Ingredients
o 400ml coconut cream

o Zest and juice of 1 lemon
o 1 tablespoon fish sauce
o 1 tablespoon brown sugar
o 2 teaspoon sambal oelek
o 1 garlic clove, crushed
o 4 x 120g firm white fish fillets
o 1 cup baby spinach leaves
o Green onions, shredded, to serve
o Chilli, sliced (optional)
Method
1. In a large frying pan, combine 400ml coconut cream, finely grated zest and
juice 1 lemon, 1 tablespoon each fish sauce and brown sugar, 2 teaspoons
sambal oelek and 1 crushed garlic clove. Bring to the boil on high, stirring.
2. Reduce heat to low and add 4 x 120g firm white fish fillets. Simmer gently,
covered for 8-10 mins until fish flakes easily when tested with a fork
3. Remove fish and stir through 1 cup baby spinach leaves. Serve fish on
steamed rice, drizzled with sauce and topped with shredded green onion and
sliced chilli (optional).
f. Waste produced
for assessment.
or rust
 Measuring cup & spoon, Spatula – clean and dry
 Chef knife, Tin opener – clean and no rust
 Chopping board (Blue, green) – clean and no food items or dust stick
on the surface
 Serving plate, Frying pan – Clean and no strange colour or crack
 Stovetop – Clean and dry, no leaking, sparkling normally function
and closed with lid
5°C within 4 hours
 Use clean colour coded cutting board (Blue for fish fillets, Green for all
vegetables)
 Cut onion and garlic at the last to avoid smell cross
level
Lemon, Baby spinach, chili Cool Room 6 - 8°C Middle Basket
Fish Fillet Cool Room 0 - 2°C Bottom With tray
Garlic, Onion Dry Store 10 - 20°C Off Ground Basket
Coconut cream, Fish sauce, Dry Store 10 - 20°C Off Ground Original Packaging
Brown Sugar, Sambal Oelek
 Clean and sanitise work surface, utensil and other food-contact
items between different foods processing
 Personal Safety
 Do not leave spatula in the pan with boiling water
 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
fire blanket
 Ensuring Tin opener has complete part and no loosing
 Ensuring Frying pan handle is firm and no loosing
 Ensuring stove top has no leaking, firmly assembled, clean and
work properly
 Ensuring plates are in good condition, no cracking or discolouring
floor wet
etc) observed
Equipment Required:
Measuring cup & spoon Scale
Tin opener Chef knife
Chopping board (Blue, green) Frying pan
Stovetop Spatula Serving plate
 400ml coconut cream Chili – Red Capsicum
 Zest and juice of 1 lemon No Onion and garlic
 1 tablespoon fish sauce Vegan fish sauce
 1 tablespoon brown sugar Palm sugar
 2 teaspoon sambal oelek
 1 garlic clove, crushed
 4 x 120g firm white fish fillets
 1 cup baby spinach leaves
 Green onions, shredded, to serve
 Chilli, sliced (optional)
Waste Produced:
Packaging
Chili seeds

Wash then zest and squeeze lemon
Wash, crush and peel garlic
Wash, peel and shredded green onion
Wash and cut fish fillet
Wash and cut baby spinach
Wash and slice chili
Prepare steam rice
Clean as you go
Kitchen Workflow Schedule:

In a large frying pan, combine 400ml coconut cream, finely grated zest and juice 1 lemon, 1 tab
Reduce heat to low and add 4 x 120g firm white fish fillets. Simmer gently, covered for 8-10 min
Remove fish and stir through 1 cup baby spinach leaves. Serve fish on steamed rice, drizzled wit
 the equipment
 Measuring cup & spoon, Spatula, serving plate – wash with hot water
and detergent, drain it and sanitise it
 Chef knife, Tin opener – handwash with detergent, dry it with clean cloth
and sanitise
 Chopping board (Blue, green) – scrub it with detergent and rinse with
hot water and dry it
 Frying pan – Cold it down, brush with detergent, wash and rinse with hot
water, and drain.
dry it
and sanitise
and cores of vegetables and chili seeds)
floor
Mgt
Wipe down walls Fei
dishwasher Henry
D
a

areas Clif
Clean ovens Jerry

Weekl

y

Monthly

Baja Style Fish Tacos
Ingredients
Aioli
o 1 Egg
o 1 Garlic clove
o 125ml rice bran oil
o Salt and pepper
o 1 Lemon
Fish
o 250g White fish

o 1 tablespoon extra-virgin olive oil
o 2 tsp Lime juice
o 1 tsp chilli powder
o Pinch of salt and black pepper
o 1 tsp chopped coriander
Slaw
o ½ cup cabbage
o 2 tsp red wine vinegar
o Salt and pepper to taste
Toppings and Guacamole
o ¼ cup red onion

o 1 roma tomato
o 2 tsp freshly chopped coriander
o ½ lime
o 2 warmed tortillas
o ¼ avocado
o ½ red chilli
Method
Aioli
1. Whisk egg yolk in bowl to ribbon stage
2. Add minced garlic
3. Gradually add oil while whisking in a very thin stream until mix is light in
colour and creamy in texture
4. Season to taste and add lemon juice
5. Refrigerate until
required Fish tacos
1. Combine the olive oil, lime juice, and chilli powder in a small bowl and whisk to
combine. Add chopped coriander and marinate fish for 15-20 minutes
2. Toss shredded lettuce (Is this cabbage?) with red wine vinegar in a small bowl.
Season with salt and pepper to taste
3. Add avocado, onion, coriander and seasoning to the food processor to make
guacamole, blend till combined.
4. Heat a large pan over medium-high heat. Add in fish and cook for about 5
minutes per side. The fish is done when it can easily be flaked with a fork.
(Should any oil or any other heat agents like water been added?) Pan fried
5. Compile your tacos with fish, Cabbage slaw, a little onion, tomato, coriander
and a squirt of lemon juice. Little aioli over the top.
Where the use of red chili? For topping?

2. Identify and document the following in the spaces provided:
f. Waste produced
for assessment.
or rust
 Measuring cup & spoon Spatula Fork Whisk – clean and dry
 Chopping board (green, blue) – clean and no food items or dust stick
on the surface
 Bowl
 Large pan, Serving plate, Sauce bowl – Clean and no strange colour or
crack
 Stove top – Clean and dry, no leaking, sparkling normally function
 Food Processor – clean and dry, complete part, no food items left on it
and closed with lid
5°C within 4 hours
 Use clean colour coded cutting board (Blue for fish, Green for all
vegetables)
 Cut onion and garlic at the last to avoid smell cross
level
Egg Cool Room 1 - 4°C Middle Original Packaging
Lemon, Lime, Coriander, Cool Room 6 - 8°C Middle Basket
Cabbage, tomato, avocado,
red chili
White fish Cool Room 0 - 2°C Bottom With tray and ice
on top
Rice Bran oil, salt and Dry Store10 - 20°C Off Ground Original Packaging
pepper, extra virgin Olive oil,
chili powder, red wine
vinegar
Garlic, onion, Dry Store 10 - 20°C Off Ground Basket
 Clean and sanitise work surface, utensil and other food-contact items
between different foods processing
 Personal Safety
 Be aware of hot oil and do not leave the hot pan unattended
 When using food processor: never put hand into it, no hot liquid
within, keep lid close and attended when operating.
fire blanket
 Ensuring Pan handle is firm and no loosing
 Ensuring Food Processor has no frayed cord, well assembled, 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
etc) observed
.
Equipment Required:
Scale
Measuring cup & spoon Chef knife
Chopping board (green, blue) Spatula
Bowl Whisk Fork Large pan Stovetop
Food Processor Serving plate Sauce bowl
Aioli No alcohol red wine
 1 Egg GF Tortillas
 1 Garlic clove No Garlic and onion
 125ml rice bran oil
 Salt and pepper
 1 Lemon
Fish
 250g White fish
 1 tablespoon extra-virgin olive oil
 2 tsp Lime juice
 1 tsp chilli powder
 Pinch of salt and black pepper
 1 tsp chopped coriander
Slaw
 ½ cup cabbage
 2 tsp red wine vinegar
 Salt and pepper to taste
Toppings
 ¼ cup red onion
 1 roma tomato
 2 tsp freshly chopped coriander
 ½ lime
 2 warmed tortillas
 ¼ avocado
 ½ red chilli
 ¼ red onion
Waste Produced:
Packaging
Egg shells


• Collect all ingredients, utensils and equipment
• Ensuring equipment is functioning
• Wash and chop coriander
• Wash and slice cabbage
• Wash peel and slice red onion
• Wash and cut tomato
• Preheat tortillas
• WPRW avocado and cut it
• Wash and slice red chili
• Prepare Aioli:
o Whisk egg yolk in bowl to ribbon stage
o Add minced garlic
o Gradually add oil while whisking in a very thin stream until mix is light
in colour and creamy in texture
o Season to taste and add lemon juice
o Refrigerate until required
• Marinate fish:
o Combine the olive oil, lime juice, and chilli powder in a small bowl
and whisk to combine. Add chopped coriander and marinate fish for
15-20 minutes
• Prepare Slaw:
o Toss shredded lettuce (Is this cabbage?) with red wine vinegar in a
small bowl. Season with salt and pepper to taste
• Prepare Guacamole:
o Add avocado, onion, coriander and seasoning to the food processor
to make guacamole, blend till combined.
• Clean as you go
Kitchen Workflow Schedule:

Heat a large pan over medium-high heat. Add in fish and cook for about 5 minutes per side. The
Compile your tacos with fish, Cabbage slaw, a little onion, tomato, coriander and a squirt of lem
 the equipment
 Measuring cup & spoon, Sauce bowl, Serving plate, Fork, Bowl, Spatula –
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, blue) – scrub it with detergent and rinse with hot
water and dry it
 Whisk - Brush it with detergent, under running water, and rinse with hot
water, dry and sanitise it
 Large pan – Cold it down, brush with detergent, wash and rinse with hot
water, and drain.
dry it
 Food Processor – wash jar with detergent, rinse, drain and sanitize it,
wipe the machine.
and sanitise
and cores of vegetables and Egg shells)
floor
Mgt
Wipe down walls Fei
dishwasher Henry
D
a

areas Clif
Clean ovens Jerry

Weekl

y

Monthly


Kitchen Session 1b Workplan Assessment - Done

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Kitchen Session 1b Workplan Assessment - Done

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Kitchen Session 1b

Prepare Seafood Dishes

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Kitchen workflow schedule:

Clean and sanitize all sinks Henry

Clean ovens Jerry

Delime faucet heads and sinks Henry

Clean anti-fatigue mats Clif

Empty, clean, and sanitize freezers Henry

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Kitchen Workflow Schedule

Clean and sanitize all sinks Henry

Clean ovens Jerry

Delime faucet heads and sinks Henry

Clean anti-fatigue mats Clif

Empty, clean, and sanitize freezers Henry

o 400ml coconut cream

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Kitchen Workflow Schedule:

Clean and sanitize all sinks Henry

Clean ovens Jerry

Delime faucet heads and sinks Henry

Clean anti-fatigue mats Clif

Empty, clean, and sanitize freezers Henry

o 250g White fish

Toppings and Guacamole

o ¼ cup red onion

1. Whisk egg yolk in bowl to ribbon stage

2. Add minced garlic

4. Season to taste and add lemon juice

required Fish tacos

Where the use of red chili? For topping?

Costing (per serve): will vary student to research

Mise en place Requirements:

Kitchen Workflow Schedule:

Clean and sanitize all sinks Henry

Clean ovens Jerry

Delime faucet heads and sinks Henry

Clean anti-fatigue mats Clif

Empty, clean, and sanitize freezers Henry

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