Activity 1 A

Read Case Study A

1. List the food production requirements for the squid used within the recipe.

Ans: Food production requirements for the squid used within the recipe:

Squid or calamari hoods: 4 hoods

Dried lemon myrtle: 1 teaspoon

Tempura flour: 1 cup

Macadamia oil: 20 ml

Butter: 50 g

Dried saltbush flakes: 1/2 teaspoon

Ground mountain pepper: 1/2 teaspoon

Tanami fire seasoning: 1 teaspoon

2. Calculate the ingredient amounts you need to prepare the dish for eight people.

Ans: To prepare the dish for eight people, we need to adjust the ingredient amounts accordingly:

Squid or calamari hoods: 8 hoods

Dried lemon myrtle: 2 teaspoons

Tempura flour: 2 cups

Macadamia oil: 40 ml

Butter: 100 g

Dried saltbush flakes: 1 teaspoon

Ground mountain pepper: 1 teaspoon

Tanami fire seasoning: 2 teaspoons

By doubling the quantities of each ingredient, we can prepare the "Saltbush and Mountain Pepper
Squid" recipe for eight people.
Activity1B

1. Use the internet to research quality and freshness indicators for one ingredient from each of the
following categories:

Aquatic plants and seaweeds

Native Australian ingredients

Commodities from ethnic cuisines and cultural traditions

Meat, poultry and game other than lamb, beef, pork and chicken

Offal

Unusual fish, shellfish and other foods from salt or freshwater

(Max. 250 words)

Ans: Research on quality and freshness indicators for each category:

a) Aquatic plants and seaweeds: Quality: Freshness can be determined by the vibrant color and crisp
texture of the seaweed. Look for seaweed with no signs of discoloration or foul odor. Freshness: Check
for seaweed that is recently harvested and not dried out or wilted.

b) Native Australian ingredients: Quality: For native fruits and vegetables, choose ones that are firm, free
from bruises, and have vibrant colors. For native herbs and spices, opt for those with strong aromas and
no signs of mold or moisture. Freshness: Freshness indicators vary based on the specific native
ingredient. For instance, native fruits and vegetables should have a crisp texture, while herbs and spices
should be aromatic and potent.

c) Commodities from ethnic cuisines and cultural traditions: Quality: Look for authentic brands or
products used by reputable restaurants to ensure the quality matches traditional standards. Freshness:
For spices and herbs, check the packaging date to ensure they are not expired. For other commodities,
inspect for any signs of spoilage or degradation.

d) Meat, poultry, and game other than lamb, beef, pork, and chicken: Quality: Choose cuts with even
coloring, firm texture, and minimal visible fat. Verify the source of the meat to ensure it meets quality
standards. Freshness: Check the expiration date or "sell by" date on the packaging. For fresh cuts, look
for the absence of an off-putting odor or discoloration.

e) Offal: Quality: Select offal that is well-trimmed, moist, and has a consistent color. Freshness: Check for
offal with no signs of spoilage or unpleasant smell. It should have a fresh appearance and feel.

f) Unusual fish, shellfish, and other foods from salt or freshwater: Quality: Choose fish and shellfish with
clear, glossy eyes, and moist, shiny skin. Look for signs of bruising or damage. Freshness: Fresh fish
should have a clean, ocean-like aroma. For shellfish, ensure they are tightly closed, indicating they are
alive.

2. Imagine that you are writing a guide for new employees, explaining how they should select
ingredients from your stores. You must include clear instructions for how the employee should:

Select ingredients according to the recipe

Check ingredients for quality and freshness

Follow stock rotation requirements.

The guide must be suitable fora an employee starting at your workplace or one you are familiar with.

(Max. 250 words)

Ans: Guide for Selecting Ingredients:

Welcome to our workplace! Here's how you can select ingredients:

a) Select ingredients according to the recipe: Refer to the recipe provided and ensure you gather all the
required ingredients, following the specific measurements and instructions given.

b) Check ingredients for quality and freshness: Inspect produce for firmness, vibrant colors, and absence
of bruises or discoloration. Smell and feel fresh herbs, spices, and other items to ensure they are
aromatic and potent. For meat, poultry, and seafood, check for even coloring, moistness, and lack of off-
putting odors.

c) Follow stock rotation requirements: When retrieving ingredients from the store, always pick the
oldest items first. Place the newly delivered products behind the existing ones, ensuring proper stock
rotation and minimizing waste.

Activity 2 A

Case Study B.

Read through the recipe provided in the case study and identify ten different pieces of equipment you
would need to follow this recipe. Where relevant, you must indicate the size of the equipment you
would select.

Ans: Based on the recipe provided in Case Study B, here are ten different pieces of equipment needed to
follow the recipe:
Oven: To preheat to 175°C (345°F) for baking the cake.

20 cm (8 in) round cake tins: Two tins are required for baking the cake layers. Size: 20 cm in diameter.

Baking paper: To line the cake tins to prevent sticking.

Aluminium foil: To wrap the whole beetroot for roasting.

Blender or food processor: To make the beetroot purée for the truffles.

Saucepan: To heat the cream for the chocolate truffles.

Heatproof dish: To melt the chocolate for the truffles.

Hand-held mixer or stand mixer: To cream the butter and sugars and beat the icing.

Wire rack: To cool the cakes after baking.

Serving plate or cake stand: To assemble and present the cake for serving.

Ensure you have the appropriate sizes for the cake tins (20 cm/8 in), and select a suitable hand-held
mixer or stand mixer depending on the volume of the batter you are working with.

Activity 2B

For this activity, you must use manufacturer instructions and create a tutorial demonstrating how to
assemble and use one of the following pieces of equipment.

Commercial blender:

Commercial planetary mixer

Deep fat fryer

Cryovac machine.

Your tutorial must be:

Detailed and suitable for an inexperienced colleague

Accurate and according to the relevant manufacturer's instructions.

Your tutorial must include how to:

Ensure the equipment is clean

Assemble the equipment

Use to equipment safely

Use the equipment hygienically.

You should demonstrate your tutorial to a peer or colleague or record it.

Ans: Tutorial: How to Assemble and Use a Commercial Planetary Mixer

Ensure the Equipment is Clean:

Before assembling the mixer, thoroughly clean all its components, including the mixing bowl,
attachments, and any removable parts. Use warm soapy water to clean and rinse them, and then
sanitize with a food-safe sanitizer or as per the manufacturer's guidelines.

Wipe the exterior of the mixer with a damp cloth to remove any dust or dirt.

Assemble the Equipment:

Place the mixer on a stable and level surface with sufficient clearance around it.

Attach the appropriate mixing bowl to the mixer base. Ensure it is securely locked in place.

Install the mixing attachments, such as the paddle, whisk, or dough hook, according to the specific task
you need to perform. Make sure they are firmly inserted and locked into the mixer head.

Use the Equipment Safely:

Before plugging in the mixer, ensure that the power switch is in the OFF position.

Check that the mixer is properly grounded as per the manufacturer's instructions to prevent electrical
hazards.

Turn on the mixer using the designated power switch and select the desired mixing speed.

Slowly increase the speed to the desired level while the mixer is running. Avoid sudden changes in speed
to prevent splattering or potential accidents.

Never insert your hands or any objects into the mixing bowl while the mixer is in operation. Always use
the safety guard provided by the manufacturer to cover the bowl during use.

Use the Equipment Hygienically:

Clean and sanitize the mixing attachments and the mixing bowl before and after each use.
If you need to mix multiple batches of different ingredients, clean the attachments and bowl thoroughly
before starting a new batch.

Store the mixer in a clean and dry environment when not in use.

Remember, always follow the manufacturer's specific instructions for your particular model of
commercial planetary mixer. If you have any doubts or concerns, consult the manual or seek guidance
from a knowledgeable colleague or supervisor. Proper assembly, safe usage, and hygienic practices are
essential to maintain the longevity and efficiency of the equipment and ensure food safety.

Activity 3A

1. Identify three actions that would help you carry out food production sequencing.

Ans: Three actions that would help carry out food production sequencing are:

a) Preparing Ingredients: Organize and prepare all the required ingredients before starting the cooking
process to ensure a smooth workflow.

b) Preparing Equipment: Ensure all necessary cooking equipment, utensils, and tools are clean and
readily available to use during the cooking process.

c) Following Recipe Steps: Read and understand the recipe instructions thoroughly. Follow the steps in
the correct order, as indicated in the recipe, to ensure each element of the dish is prepared and cooked
at the right time.

2. Refer to Case Study A. Read the instructions provided for the saltbush and mountain pepper
squid recipe and list the ingredients you would need in order of which comes first.

Ans: Ingredients needed for the saltbush and mountain pepper squid recipe, listed in order of
appearance:

 Squid or calamari hoods

 Dried lemon myrtle
 Tempura flour
 Macadamia oil
 Butter
 Dried saltbush flakes
 Ground mountain pepper
 Tanami fire seasoning
 Lettuce
 Tomato
 Cucumber
  Lemon wedge

These ingredients are listed in the order they are mentioned in the recipe method, indicating their
respective usage in the dish preparation.

Activity 3B

Read the ingredients list for Case study A.

1. Weigh or measure each ingredient and show your assessor, who will check that you completed
the task accurately. You may substitute ingredients that can be easily reused instead of those
listed, but the weights and measures must be accurate.

Ans: Original recipe serves 4 portions:

4 squid or calamari hoods

1 tsp dried lemon myrtle

1 cup tempura flour

20 ml macadamia oil

50 g butter

1/2 tsp dried saltbush flakes

1/2 tsp ground mountain pepper

1 tsp Tanami fire seasoning

2. You will now calculate the amount of ingredients needed for seven portions of the dish. Weigh
or measure the ingredients again to show the assessor you can create portion sizes. You should
use reasonable rounding where appropriate.

Ans: To calculate for 7 portions, we can use simple proportionality:

Ingredients for 7 portions:

7 squid or calamari hoods

(7/4) * 1 tsp = 1.75 tsp dried lemon myrtle (approximately 1 and 3/4 tsp)

(7/4) * 1 cup = 1.75 cups tempura flour (approximately 1 and 3/4 cups)
(7/4) * 20 ml = 35 ml macadamia oil

(7/4) * 50 g = 87.5 g butter (approximately 87 grams)

(7/4) * 1/2 tsp = 0.875 tsp dried saltbush flakes (approximately 7/8 tsp)

(7/4) * 1/2 tsp = 0.875 tsp ground mountain pepper (approximately 7/8 tsp)

(7/4) * 1 tsp = 1.75 tsp Tanami fire seasoning (approximately 1 and 3/4 tsp)

Activity 3c

1. How can you minimize waste preparing food? Identify three different methods.

Ans: To minimize waste preparing food, you can employ the following methods:

a) Meal Planning: Plan your meals ahead of time to purchase only the necessary ingredients,
reducing the likelihood of excess food going unused and eventually wasted.

b) Proper Portioning: Serve appropriate portions to avoid overeating and discarding uneaten food.

c) Composting: Dispose of food scraps and peels through composting, which can be used as
nutrient-rich soil for plants instead of ending up in landfills.

2. Why it is important to minimize waste? (word 50)

Ans: It is essential to minimize waste because it promotes environmental sustainability by conserving

resources and reducing greenhouse gas emissions. Additionally, it helps save money and ensures that
food is distributed more efficiently, thus reducing hunger and enhancing food security.

Activity 4 A

Refer to Case Study C.

Select one of the recipes from Case Study C. Use the preparation and cooking methods from your
chosen recipe.

Recipe: Instructions for Cooking Duck Breasts

Ingredients:

 Duck breasts
 Salt
 Freshly ground pepper
Instructions:

1. Heat frying pan to a medium heat and preheat the oven to 190°C (375°F).
2. Score the skin of the duck breast with a sharp knife. This helps render the fat and crisps up the
skin during cooking.
3. Lightly season the duck breasts with a little salt and freshly ground pepper.
4. When the pan is moderately hot, place the duck breasts skin side down, using no oil. Cook for 4-
5 minutes or until the skin is golden brown and crispy.
5. Turn over the duck breasts and cook for another minute on the other side.
6. Transfer the duck breasts to the preheated oven and roast for 8 minutes to achieve the desired
level of doneness.
7. Once cooked, remove the duck breasts from the pan and allow them to rest for about 5
minutes. This resting period allows the juices to redistribute within the meat, resulting in a
juicier and more flavorful dish.
8. Serve the duck breasts as desired, alongside your preferred accompaniments.

Activity 4b

Identify one dish you have cooked in the past or that you are familiar with that contains a specialised
food item. Explain the accompaniment(s) you prepared and used for this, outlining how you decided on
this, why it was suitable and how it was prepared. Present your answer in no more than 200 words.

Ans: One dish I am familiar with that contains a specialized food item is "Pad Thai," a popular Thai stir-
fried noodle dish. The specialized food item in this dish is tamarind paste, which provides the distinct
tangy and slightly sweet flavor to the noodles.

For accompaniments, I prepared crushed peanuts, lime wedges, and bean sprouts. I decided on these
accompaniments based on traditional Thai cuisine and to create a well-balanced and flavorful dining
experience.

Crushed peanuts add a nutty crunch and complement the tamarind's sweet and sour notes in Pad Thai.
Lime wedges offer a burst of freshness and acidity that brightens up the dish, enhancing the overall
taste. Bean sprouts add a refreshing, crisp texture and provide a subtle earthy flavor that complements
the noodles and other ingredients. To prepare the accompaniments, I roasted and crushed peanuts until
they were coarsely ground. I cut fresh limes into wedges, ready to squeeze over the Pad Thai just before
serving. The bean sprouts were thoroughly washed and trimmed to ensure their freshness.

By choosing these accompaniments, I ensured that each bite of Pad Thai was a harmonious combination
of flavors and textures. The crushed peanuts, lime wedges, and bean sprouts added dimension and
contrast to the dish, making it a delightful and well-rounded culinary experience with the perfect
balance of sweet, sour, and savory elements.

Activity 4C
 1. Whilst following specialised recipes, it is important observe the dish for quality. Identify three
areas of quality which need to be adjusted.

Ans: Three areas of quality that need to be adjusted while following specialized recipes are: a) Flavor:
Adjusting the seasoning or spices to achieve the desired taste profile. b) Texture: Modifying cooking
times or techniques to achieve the right texture, such as tenderizing meat or adjusting the thickness of
sauces. c) Presentation: Making adjustments to plating and garnishing to enhance the visual appeal of
the dish.

2. Describe how you can make quality adjustments to dishes within the scope of your responsibility
within your workplace or one you are familiar with. Include situations where you cannot make
adjustments and how you respond. (Max. 50 words)

Ans: In my workplace, I can make quality adjustments by tasting and seasoning dishes as necessary,
following approved guidelines. I can also adjust cooking times or methods within the recipe's
parameters to achieve the desired texture. However, certain adjustments might be beyond my scope of
responsibility, such as changing fundamental recipe components or significant alterations to
presentation. In such cases, I would seek guidance from a senior chef or supervisor for appropriate
actions.

Activity 5A

1. Create a list of three alternative tableware that could be used to serve dishes.

Ans: Three alternative tableware options to serve dishes are:

a) Ceramic Serving Platters: Ceramic platters offer a classic and versatile option for serving a variety of
dishes, from appetizers to main courses.

b) Wooden Serving Boards: Wooden boards add a rustic and natural element to the presentation of
charcuterie, cheeses, or finger foods.

c) Glass Salad Bowls: Glass salad bowls are elegant and allow for the beautiful display of colorful salads
and fruit arrangements.

2. Identify six aspects of plating dishes that should be considered when plating.

Ans: Six aspects of plating dishes to consider:

a) Color: Use a well-balanced and visually appealing color scheme to enhance the overall presentation of
the dish.
b) Composition: Arrange the elements on the plate with care, paying attention to the visual flow and
balance of shapes and sizes.

c) Balance: Distribute the components evenly on the plate to create a sense of equilibrium and prevent
one side from looking heavier than the other.

d) Garnish: Utilize edible garnishes, such as herbs, microgreens, or citrus zest, to add a pop of color and
freshness to the dish.

e) Negative Space: Leave some empty space on the plate to avoid overcrowding and allow the focal
points to stand out.

f) Texture: Incorporate a mix of textures, such as crispy, creamy, or crunchy elements, to make the dish
visually and texturally appealing.

3. Look at the plated dishes in Case Study D PLATED oyster with sauce. State which dish you feel is
presented most attractively according to the six aspects you identified in Question 2. 2. Then
explain how the dish is presented attractively by referring to the six considerations.

(Max. 250 words)

Ans: In Case Study D, the dish of " Oyster with Sauce" is presented most attractively according to the six
aspects identified.

How the dish is presented attractively:

a) Color: The oysters are displayed on a pristine white plate, accentuating their natural color and
creating a sense of elegance.

b) Composition: The oysters are symmetrically arranged on the plate, and the sauce is delicately drizzled
over them, creating an aesthetically pleasing arrangement.

c) Balance: The oysters and sauce are evenly distributed on the plate, ensuring a harmonious balance of
flavors and presentation.

d) Garnish: A small sprig of fresh dill is artfully placed on top of the oysters, adding a pop of color and
complementing the dish's taste.

e) Negative Space: The plate has just enough negative space around the oysters and sauce, allowing the
main components to shine.

f) Texture: The dish presents a smooth and velvety texture of the oysters against the silky appearance of
the sauce, creating a visually appealing contrast.
Activity5B

1. Identify three types of dips that might be added to dish.

Ans: Three types of dips that might be added to a dish are:

a) Hummus: A Middle Eastern dip made from chickpeas, tahini, lemon juice, garlic, and olive oil, often
served with pita bread or vegetable sticks.

b) Guacamole: A Mexican dip made from mashed avocados, lime juice, onions, tomatoes, cilantro, and
spices, commonly served with tortilla chips or as a topping for various dishes.

c) Tzatziki: A Greek dip made from yogurt, cucumber, garlic, lemon juice, and dill, frequently served with
grilled meats or as a dressing for salads.

2. List the methods for adding garnishes to a dish.

Ans: Methods for adding garnishes to a dish:

a) Sprinkling: Sprinkle herbs, spices, or grated cheese over the dish to add flavor and visual appeal.

b) Placing: Place edible flowers, citrus slices, or decorative elements on top of the dish to enhance its
appearance.

c) Drizzling: Drizzle sauces, glazes, or dressings in an artistic manner to create an appealing presentation.

d) Arranging: Carefully arrange sliced fruits, vegetables, or other components around the main dish to
create an eye-catching design.

e) Nesting: Create a "nest" or base using shredded vegetables or greens to cradle the main ingredient
attractively.

f) Dusting: Dust cocoa powder, powdered sugar, or spices lightly over desserts or beverages for a
finishing touch.

3. List six methods for adding sauces to a dish and explain each one. (Max.100 words)

Ans: Methods for adding sauces to a dish and their explanations:

a) Pouring: Pour the sauce directly over the dish to cover it evenly, ensuring each bite is infused with the
sauce's flavor.

b) Drizzling: Gently drizzle the sauce in a zigzag pattern over the dish, adding a visually appealing touch
and allowing diners to control the sauce-to-food ratio.
c) Dipping: Serve the sauce on the side for diners to dip their food into, allowing them to customize the
amount of sauce they prefer.

d) Basting: Use a brush or spoon to apply the sauce while cooking, enhancing the dish's flavor and
keeping it moist.

e) Muddling: Muddle herbs or fruits in the sauce to release their flavors, creating a fresh and vibrant
taste.

f) Layering: Incorporate the sauce between layers of a dish, such as in a lasagna or cake, infusing the
flavors throughout the entire creation.

Activity 5C

1. Analyse the images In Case Study D. Select the least well-presented dish.Write an evaluation of the
dish in terms of the following:

Balance: do the dish, accompaniments, and garnishes look in proportion-are the right quantities of
products included?

Colour-do the colours of the dish look appetising? Do accompaniments and garnishes complement or
contrast with the colours of the main product to add interest and appeal?

Contrast-are there enough contrasting elements? For example, do the colour and texture of the
accompaniments and garnishes effectively complement the dish?

Practicality Placing of items.

Describe how you would adjust the dish's presentation to improve its visual appeal.

(Max. 250 words)

Ans: The evaluation of the dish is as follows:

1. Balance: The dish lacks balance as the oysters seem to dominate the plate, and the
accompaniments and garnishes appear scarce in comparison. The overall presentation does not
show a harmonious distribution of elements.
2. Colour: The dish's color scheme does not appear very appetizing. The oysters are pale and lack
vibrancy, while the sauce and garnishes do not provide enough visual interest to enhance the
overall appeal.
3. Contrast: There is a lack of contrasting elements in the dish. The monochromatic appearance of
the oysters and the sauce do not effectively complement each other, resulting in a visually
uninteresting plate.
 4. Practicality Placing of Items: The placement of items on the plate seems random and
uncoordinated. The oysters are scattered haphazardly, and the sauce does not add depth to the
overall presentation.

To improve the visual appeal of the Plated Oyster with Sauce dish:

 Balance: Reconfigure the placement of the oysters, accompaniments, and garnishes to create a
more balanced arrangement on the plate. Ensure that all components are proportionally
distributed to provide a harmonious visual effect.
 Colour: Introduce more vibrant and appetizing colors to the dish. Consider using fresh herbs or
colorful microgreens as garnishes to add pops of color and freshness.
 Contrast: Incorporate contrasting elements to make the dish more visually appealing. For
example, add a drizzle of bright, contrasting sauce or place the oysters on a bed of finely
shredded colorful vegetables to enhance the visual interest.
 Practicality Placing of Items: Pay attention to the placement of each element on the plate.
Arrange the oysters and accompaniments thoughtfully to create an aesthetically pleasing and
practical presentation.

Activity5D

1. Identify seven environmental factors that you must consider when storing dishes.

Ans: Seven environmental factors to consider when storing dishes are:

a) Temperature: Ensure that the storage area maintains an appropriate temperature to prevent food
spoilage and bacterial growth.

b) Humidity: Control humidity levels to avoid the development of mold and mildew on dishes and to
maintain their quality.

c) Ventilation: Adequate ventilation helps prevent musty odors and keeps the storage area fresh and
dry.

d) Light: Avoid storing dishes in direct sunlight, as exposure to UV rays can cause fading and damage
over time.

e) Pest Control: Implement measures to prevent pests from accessing the storage area and damaging
dishes.

f) Cleanliness: Maintain a clean and hygienic storage space to prevent contamination and ensure the
dishes remain sanitary.

g) Organization: Properly organize and stack dishes to avoid breakage and maximize space efficiency.
 2. Identify two reasons for controlling environmental conditions when storing dishes.

Ans: Two reasons for controlling environmental conditions when storing dishes are:

a) Preservation: Controlling environmental factors such as temperature, humidity, and cleanliness helps
preserve the quality and longevity of the dishes, reducing the need for frequent replacements and
minimizing waste.

b) Food Safety: Proper environmental control ensures that dishes remain free from contamination and
safe for use. This is especially important in commercial food establishments where dishes are used to
serve food to customers.

3. Identify the temperature controls for storing potentially hazardous foods.

Ans: The temperature controls for storing potentially hazardous foods are as follows:

a) Refrigeration: Potentially hazardous foods, such as cooked meats, dairy products, and cooked rice,
should be stored in refrigerators at or below 40°F (4°C) to slow down bacterial growth and maintain
food safety.

b) Freezing: If long-term storage is required, potentially hazardous foods can be stored in freezers at or
below 0°F (-18°C) to preserve their quality and prevent spoilage.

c) Hot Holding: If potentially hazardous foods need to be kept warm for serving, they should be held at
temperatures above 140°F (60°C) to prevent the growth of harmful bacteria.

By adhering to these temperature controls, the risk of foodborne illnesses can be minimized, and the
dishes can be stored safely for future use.

Activity 5E

1. Identify the two stages of effective cleaning and how to use them in your workplace or one you
are familiar with. (Max 100 words)

Ans: The two stages of effective cleaning are "pre-cleaning" and "main cleaning." In my workplace,
we follow these stages by first pre-cleaning dishes and utensils immediately after use, removing
excess food and debris. Then, during the main cleaning stage, we use hot water, detergent, and
sanitizers to thoroughly clean and disinfect the items, ensuring they are safe for reuse.
 2. Explain the procedures for disposing of or storing surplus food and reusable by-products in your
organisation or one you are famillar with. (Max 100 words)

Ans: In my organization, surplus food is donated to local food banks or charities to minimize waste and
help those in need. Reusable by-products, such as vegetable peels and scraps, are collected separately
and sent to a composting facility, contributing to sustainable waste management practices.

3. Identify three ways produce can be resured to maximize profits and minimize the environmental
impact.

Ans: To maximize profits and minimize environmental impact, produce can be reused in the following
ways:

a) Creating Specials: Utilize surplus produce to create daily specials, reducing waste and attracting
customers with unique offerings.

b) Implementing Preservation Techniques: Preserve excess produce through pickling, canning, or

freezing, extending its shelf life and reducing the need for disposal.

c) Offering Discounts: Provide discounts on dishes made from surplus produce, encouraging customers
to choose these options and minimizing food waste.

SECTION B

1.

Recipe name Food production requirements including Ingredients and amounts needed
preparation and cooking techniques and timings for two portions

Seaweed Salad Rinse and soak seaweed for 15 minutes. Accompaniment: Mixed greens
Cooking Techniques and Timings: None (raw (lettuce, cucumber, and cherry
dish). Ingredients and Amounts Needed for Two tomatoes)
Portions: Sauce: Ponzu sauce
Aquatic plants and seaweeds (seaweed): 100g
Aromatics, flavourings, spices, and herbs
(sesame seeds, soy sauce, rice vinegar, sesame
oil, ginger, garlic): As required

Hanging Meat Marinate meat for 2 hours. Accompaniment: Grilled

Kebabs Cooking Techniques and Timings: Hanging vegetables (bell peppers,
method over the fire for 30 minutes. Ingredients zucchini, and red onions)
and Amounts Needed for Two Portions: Sauce: Chimichurri sauce
 Hanging of meat, poultry, and game (beef or
lamb): 200g
Aromatics, flavourings, spices, and herbs (onion,
garlic, paprika, cumin): As required

Confit Duck Leg Cure duck legs for 12 hours. Accompaniment: Potato gratin
Cooking Techniques and Timings: Confit method Sauce: Red wine reduction
for 2 hours. Ingredients and Amounts Needed
for Two Portions:
Poultry and game (duck legs): 2 legs
Aromatics, flavourings, spices, and herbs (garlic,
thyme, bay leaves): As required
Smoked Salmon Marinate salmon for 1 hour, smoke for 30 Accompaniment: Rye bread
with Dill Cream minutes. slices, cucumber slices
Cheese Cooking Techniques and Timings: Smoking Sauce: Dill cream cheese
method for 30 minutes. Ingredients and
Amounts Needed for Two Portions:
Unusual fish, shellfish, and other foods (salmon
fillets): 200g
Aromatics, flavourings, spices, and herbs (dill,
lemon zest): As required
Artisan cheeses and dairy products: Cream
cheese (50g)

Brined Pork Brine pork chops for 8 hours. Accompaniment: Roasted sweet
Chops with Apple Cooking Techniques and Timings: Grilling potatoes and carrots
Chutney method for 10 minutes. Ingredients and Sauce: Apple chutney
Amounts Needed for Two Portions:
Meat, poultry, and game (pork chops): 2 chops
Aromatics, flavourings, spices, and herbs
(rosemary, thyme, garlic): As required

Cured Mackerel Cure mackerel for 24 hours. Accompaniment: Mixed greens

with Mustard Cooking Techniques and Timings: None (raw (lettuce, arugula)
Vinaigrette dish). Ingredients and Amounts Needed for Two Sauce: Mustard vinaigrette
Portions:
Unusual fish, shellfish, and other foods
(mackerel fillets): 200g
Aromatics, flavourings, spices, and herbs
(mustard, lemon juice, honey): As required

Ques 2: Selecting Ingredients and Equipment:

For each recipe, I carefully selected the required ingredients based on their freshness and quality. I
evaluated the quality of ingredients by inspecting their appearance, smell, and texture. I also checked
for date codes and rotation labels on food products to ensure their freshness and proper storage.

For assembling the equipment, I reviewed the recipes and identified the specific equipment needed for
each dish. I gathered the necessary kitchen tools, pots, pans, and utensils required to prepare and cook
the dishes.

Ques 3: Following the Recipes:

I followed the recipes step by step to create each dish and prepared two portions of each. I adhered to
commercial time constraints and deadlines, ensuring that I managed my speed, timing, and productivity
efficiently.

I followed the procedures for portion control, measuring the ingredients accurately to maintain
consistency and portion sizes. To minimize waste, I used the ingredients judiciously and utilized leftover
ingredients in other recipes when possible.

When needed, I adjusted the taste and texture of the dishes to achieve the desired flavors and
consistency. Throughout the preparation and cooking process, I prioritized food safety practices and
maintained hygienic practices while using the equipment.

Ques 4: Plate and Presentation:

For plating and presentation, I carefully arranged the dishes to create an attractive and appealing visual
presentation. I paid attention to balance, ensuring that the accompaniments and garnishes
complemented the main product. I used contrasting elements, such as colors and textures, to enhance
the visual appeal of the dishes.

Each dish was plated with attention to detail, and I garnished them with finesse. I made sure the
presentation was neat and visually pleasing, highlighting the unique features of each dish. I also
considered portion sizes, ensuring that each plate looked well-proportioned.