Kitchen Session 1c

Prepare Seafood Dishes

 Bacon Scallop with Sautéed Spinach
 Kaki Fry
 Oven Roasted garlic and lime Prawns
 Bacon Scallops with Sautéed Spinach

Ingredients:
o 3 each sea scallops
o 2 slices bacon
o 1 clove garlic (minced)
o 1 each shallots (minced)
o 4 cups mixed salad greens (such as tatsoi, or spinach)
o 2 teaspoons balsamic vinegar
o ¼ teaspoon salt
o ⅛ teaspoon black pepper (freshly ground)
Method:
1. Cut the bacon into ¼ inch strips for quick cooking.
2. Cook the bacon in a nonstick skillet over medium heat until crispy.
3. Remove the bacon to paper towelling, leave 1 tablespoon of bacon fat in the skillet and reserve left
bacon fat to sear the scallops.
4. Add the shallots to the skillet, cook for about 5 minutes until soft and translucent.
5. Add the garlic, and cook for 1 minute.
6. Add the tatsoi and sauté until wilted.
7. Add the balsamic vinegar, and cook until most of the liquid has been evaporated .
8. Taste and season with salt and pepper.
9. Remove from the skillet and arrange on the serving plate.
10. Wipe out the skillet with paper towel, add the reserved bacon fat and return to the heat.
11. Thoroughly dry the scallops with paper towel, season with some salt on both sides.
12. When the skillet is hot, lay the scallops into the bacon fat.
13. Cook for 1 to 2 minutes until the scallops are browned, turn over to the other side, and cook for 1
minute or until just barely cooked through.
14. Remove the scallops and arrange the bed of tatsoi.
15. Sprinkle with bacon 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:

Food Safety Practices:

Safety Requirements:

Equipment Required:
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
Mise en place Requirements:

Procedure:
Clean kitchen premises and equipment:
 Kaki Fry

Ingredients

o 16 Oysters (fresh or in the jar)

o 2 large eggs (beaten)

o Dash salt

o Dash black pepper

o Canola oil for deep-frying

o ¼ cup all-purpose flour

o 2 large eggs

o 1 cup of Japanese panko breadcrumbs

o 4 cups cabbage (green, shredded)

o Garnish: 1 lemon (cut into wedges)

o Optional 1 bottle tonkatsu sauce (or tartar sauce, for dipping the fried oysters)

Method

1.Gather the ingredients

2.Clean the oysters in salted water

3.Dry the oysters with paper towels

4.Sprinkle salt and pepper over the oysters to season.

5.Pour 1 to 2 cups of canola oil into a medium-size pot over medium-high heat. Watch carefully.
6.Prepare your workstation to bread the oysters. In three separate shallow dishes, add flour in one,
beaten eggs in another, and panko in the last dish.

7.In this order, coat the oysters first in flour, then eggs and finally in the panko crumbs

8.When the oil has reached 180 degrees, fry the oysters until brown, about 1-2 minutes on one side
and then turn over. When they float in the oil, they are done. Drain on paper towels and keep warm.

9.Plate thinly julienned (or shredded) cabbage on individual dishes and serve warm friend oysters
alongside the cabbage

10.Garnish each plate with 1 to 2 lemon wedges

11. Serve fried oysters with choice of either bottled tonkatsu sauce or bottled tartar sauce.
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:

Food Safety Practices:

Safety Requirements:

Equipment Required:
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Gluten-free breadcrumb

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements
Gluten-free breadcrumb
Mise en place Requirements:

Kitchen Workflow Schedule:

Clean kitchen premises and equipment:

Follow Cleaning Schedule:

 Oven-Roasted Garlic and Lime Prawns

Ingredients
o large green king prawns 2kg
o garlic - thinly sliced 4 cloves
o limes - sliced 2
o fresh flat-leaf parsley leaves - roughly chopped 1/2 cup
o Extra Virgin Olive Oil 1/3 cup
o fresh dill - roughly chopped 1/4 cup
o 1/2 cup aioli 1/2 cup
o Crusty bread, to serve
o Lime wedges, to serve

Method:
1. Preheat oven to 220C. line a large Metal roasting pan with baking paper.
2. Rinse the prawns under cold running water. Drain well. Transfer to a large bowl. add
garlic, lime slices, ¼ cup parsley and the oil. Toss well to combine and coat prawns. Place in
prepared pan. Season well with salt and pepper.
3. Roast for 15 to 20 minutes, tossing prawns halfway during cooking, or until prawns have
turned pink in colour and are just cooked through. Sprinkle with dill and remaining parsley.
Serve prawns with pan juices, aioli, crusty bread and lime wedges.

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:

Food Safety Practices:

Safety Requirements:

Equipment Required:
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
Mise en place Requirements:

Kitchen Flowchart Schedule:

Clean kitchen premises and equipment:

Follow Cleaning Schedule: