Assessment 2 Prep 6

KINGSFORD
KII4020 INTERNATIONAL INSTITUTE
PREP 6
ASSESSMENT 2
KII4020 Prep 6 Assessment 2
Instructions to Learner
Welcome to KII4020 Prep 6! This KII unit covers the following unit/s of competency.
COMPETENCY DEMONSTRATION
This Assessment Task covers the following unit of competency:
KII subject code KII4020 KII subject name Prep 6
Units of competency SITHKOP005 Unit Title Coordinate Cooking operations

code: SITHCCC018
Prepare food to meet special
dietary requirements
This unit describes the performance outcomes, skills and knowledge required to coordinate the
production of food in commercial kitchens. It requires the ability to plan the production of food,
organise required food supplies for food production period, supervise food production processes
and monitor the quality of kitchen outputs.
This unit also describes the performance outcomes, skills and knowledge required to coordinate
the production of food in commercial kitchens. It requires the ability to plan the production of
food, organise required food supplies for food production period, supervise food production
processes and monitor the quality of kitchen outputs.
Food production can be for any type of cuisine and food service style. It covers Asian cookery,
patisserie products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs,
educational institutions, health establishments, defence forces, cafeterias, residential caterers, in
flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others
including senior chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit at the
time of publication.
Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY
Visit the following website for more information about the units of competency:
https://training.gov.au/Training/Details/SITHKOP005
https://training.gov.au/Training/Details/SITHCCC018
Kingsford International Institute |CRICOS: 03689D RTO: 45363 |KII4020| Jan 2021 v1.0 Page 2 of 145
ASSESSMENT COVERSHEET
Unit: Prep 6
Course Name: KII4020-CCC-R1-V1
Assessment Tool:
Student must fill this section:

Student Name: Grazielle Ampongan
Student ID: 20210159
Privacy Release “I give my permission for my assessment material to be used in the
Clause: auditing, assessment validation & moderation Process”
“I declare that:
 The material I have submitted is my own work;
Authenticity  I have kept a copy of all relevant notes and reference material
Declaration: that I used in the production of my work;
 I have given references for all sources of information that are
not my own, including the words, ideas and images of others.”
Student signature: g.ampongan Date: 26/03/2023
Assessment Completion Status

Assessor’s
Attempt Satisfactory Non-Satisfactory Date
Signature
Initial attempt  
2nd attempt/Re-
assessment  
Feedback to student:
Information for Student:
 All work is to be entirely of the Student.

General Information for this assessment:
 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The
student must attach its own work formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of
competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to
interpret the assessment.
 All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject
link to submit your assessments. Note that the hard copy of the assessments will not be
accepted.
Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written
letter, clearly stating the grounds of appeal to the Operations Manager. This should be submitted after
completion of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
 An appeal in writing is made to the Operations Manager providing reasons for re-assessment
/appeal.
 Operations Manager will delegate another faculty member to review the assessment.
 The student will be advised of the review result done by another assessor.
 If the student is still not satisfied and further challenges the decision, then a review panel is
formed comprising the lecturer/trainer in charge and the Operations Manager OR if need be an
external assessor.
 The Institute will advise the student within 14 days from the submission date of the appeal. The
decision of the panel will be deemed to be final.
 If the student is still not satisfied with the result, the he / she has the right to seek independent
advice or follow external mediation option with nominated mediation agency.
 Any student who fails a compulsory subject or appeals unsuccessfully will be required to re-enrol
in that subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her
judgement based on principles of assessment. These principles require assessment to be reliable, fair,
practical and valid.
Academic Appeals
 If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal
through academic appeals handling protocol.
 To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision
form with all other supporting documents, if any. This form is available via our website. The
completed Request for Appeal form is to be submitted to the Student Support Officer either in
hard copy or electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St,
Surry Hills, NSW 2010, Email: admin@kii.edu.au
 The notice of appeal should be in writing addressed to the Operations Manager and submitted
within seven days of notification of the outcome of the re-evaluation process.
 If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the
unit.
 In emergency circumstances, such as in cases of serious illness or injury, you must forward a
medical certificate in support of a deferred appeal. The notice of appeal must be made within
three working days of the concluding date shown on the medical certificate.
 The decision of Operations Manager will be final.
 Student would then have the right to pursue the claim through an independent external body as
detailed in the students’ complaint / grievance policy.
“I understand all the above rules and guidelines for the assessment”
Grazielle Ampongan g.ampongan 10/03/2023 & 25/03/2023
Full Name Signature

Date (dd/mm/yyyy)
Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this
assessment before taking on the questions and tasks. To confirm that you have been given this overview, we
ask you to complete the following Pre-Assessment Checklist.
You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason under the
‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that your
Trainer/Assessor has discussed all of the information with you prior to undertaking this assessment.
Pre – assessment Checklist Comments
Yx N I, the student, understand the purpose of the assessment.
I understand when and where the assessment will occur, who

Yx N will assess and in what format the assessment will be
submitted.
Yx N I understand the methods of assessment.
I understand what resources are required to complete this

Yx N
assessment.
I understand the performance level required for each

Yx N
assessment event.
I understand that it must be my own work. I have been

Yx N explained and understand the serious consequences in case
this work is found plagiarised.
Yx N I understand the process if I am deemed not yet competent.
Yx N I understand the feedback process and the appeals process.
The assessor has discussed with me if I have any special needs

Yx N
and if so, what arrangements have been made.
Student Full Name Student ID Student Signature Date

Grazielle 20210159 g.ampongan (dd/mm/yyyy)
Ampongan 10/03/2023 &
25/03/2023
Assessment Tasks and Instructions

What will be assessed
Assessment 2 consists of 2 Practical observations of practical service instance where you coordinate
cooking operations using 2 of the following food production processes during your 12 service instances
supported by the logbook service instances:
 bulk cooking
 cook chill for extended life
 cook chill for five-day shelf life
 cook freeze
 fresh cook.
using any 2 of the following food service styles:
 à la carte
 buffet (week 3)
 set menu
 table d’hôte
 bulk cooking operations
 functions and events (week 5)
 festivals
Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must
complete as part of this unit of competency and supported by the service log provided for assessment 3.
You must also include all the special dietary requirements for each of the food service styles.
The support documentation outlines in the services log and the observation criteria provided for each
observation provide a guideline for performance and knowledge required to successfully complete each
service instance.
Instruction for the students
You will be given more instruction by your trainer during week 1,2 & 4 sessions.
Place/Location where assessment will be conducted

Kingsford Kitchen
Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHKOP005 and SITHCCC018
recipes and ingredients.
Instructions for assessment including WHS requirements
You are required to address each question in this assessment.

Once you have completed all questions, check all responses and calculations, and attach all recipes and the
workflow-plan to this portfolio
Your trainer will be providing you with feedback.
Information for students:
Observation of the student’s performance in a simulated working environment.
 Your assessor must complete the observation tool below whilst observing you perform
the required task.
 Your assessor will use the observation tool during the demonstration and record
accurately what they have observed you do in accordance with the observation
checklist and detail the observable behaviours.
 All parts to this assessment must be completed
 The assessment tool describes the assessment tasks and criteria for assessment, and
are used to record your observations and outcomes of on the simulated job assessment
tasks.
The assessment day
 Your assessor will brief you on the task for approx. 30 minutes prior to commencement
of this assessment
 Your assessor will observe you performing the required tasks as noted in the
instructions. Assessment must take place in a safe environment.
 After or during the observation, your assessor will ask a series of verbal questions for
discussion as a means to identify any gaps.
At the end of the assessment your assessor will take 30 minutes to provide you with feedback
regarding the observation. You should use this opportunity to ask as many questions and
discuss any opportunities for improvement.
Your assessor will explain the following to you before commencement of the observation
assessment.
 You will be required to demonstrate all observations as specified in the task

instructions below. Demonstrations will consist of a number of tasks a worker would
perform in their role on a daily basis
 This assessment may consist of a number of tasks based on the job environment
 You will be observed demonstrating the necessary skills. In accordance with the
observation checklist.
 You can ask questions to clarify the requirements of the task/s if required. However,
your assessor is no able to show you how to perform the task
 You must, receive a satisfactory result for each part of this assessment to be successful
in this task
 This assessment will be finalized once all records are collated and revised. A debrief will
be provided at the closing meeting
 Feedback will be provided after the observation
Your tasks:
Please be reminded as well that you need to attach your photos before, during and after the kitchen
operation/ session. Minimum of 3 photos per dish.
Observation evidence is a practical way of supporting someone’s claim for competence. As a

nominated assessor, you are in a position to provide useful information on a learner’s knowledge and
skills based on your knowledge and experience of their actual work performance over a period of
time. This assessment is conducted on the job after practical on the job training has been conducted
There are four parts to the workplace observation. The observations will be completed during each
practical demonstration between week 2 – 5 of this unit.
On arrival, students will meet with the head chef/trainers mentor/supervisor.
 Students will be required to have a meeting with the head chef/Trainer for approx. 30
minutes prior to commencement of this assessment to discuss aspects of the student work
placement journey. This is an open meeting and an opportunity to discuss any concerns you
or your supervisor may have.
 Observe the student performing the required tasks as noted in the unit attachments.
Assessment must take place in a safe environment. Reasonable adjustment may be required
due to privacy issues
 30 minutes has been allocated for the closing meeting with the student and the workplace
supervisor. Feedback should be provided to the student regarding your observation. Ask the
student to use this opportunity to ask as many questions and discuss any opportunities for
improvement whilst the supervisor is present.
What the student will need to do! You are required to explain the following to the students:
The students will be required to demonstrate all observations as specified in the task instructions
below. Demonstrations will consist of a number of tasks a worker would perform in their role on a
daily basis.
Throughout the 12 service periods on your workplace journey and/or your simulated workplace
journey you were required to demonstrate the required skills to coordinate cooking operations
within commercial time constraints for food production processes, which included at least two of the
following categories
 bulk cooking,
 cook chill for extended life,
 cook chill for five-day shelf life,
 cook freeze or fresh cook.
In this assessment you are required to complete 4 full-service periods during the 5 weeks’ duration
using at least 4 of the following food service styles:
 buffet menu – to be completed in week 3

 functions and events – to be completed in week 5
Upon successful completion of this assessment, you will have completed 4 out of 12 service
period requires for this unit.
For this demonstration students will need to complete Part 1 - 4. For the purpose of this assessment,
assessor will observe students over 4 full-service periods in KII simulated kitchen environment and
demonstrate their ability to supervise food production processes and monitor and report on the quality
of kitchen outputs throughout all of the following service periods.
Before commencing ensure you read and review workplace and/or simulated policies (refer to the
simulated standard operating procedures provided) and procedures for and other relevant organisation
specifications such as:
 commercial cleaning schedules

 current commercial stock control procedures and
documentation for ordering, monitoring and maintaining stock
 mise en place lists, menus and standard recipes and recipes for
special dietary requirements
 ordering and docketing paperwork
 food safety plan
 safety data sheets (SDS) for cleaning agents and chemicals
 work flow schedules
During each service period (Part A – D), students are expected to complete the following:
 Plan food production requirements

 Organise availability of supplies for food production period
 Coordinate kitchen operations and monitor the quality of kitchen
outputs.
 Confirm special dietary requirements and modify menu items to satisfy nutritional and special
 Select ingredients and equipment ready for use
 Portion and prepare ingredients
 Present prepared food
 Clean up
Your assessor will observe you during this task and record their observations in the Assessor
Observation Checklist Observation assessment can take place in the simulated establishment
and/or a operating commercial workplace (commercial kitchen).
Part A (Menu 1) – Plan a BUFFET MENU
A. Identify and confirm customer needs and special dietary requirements:
Define the type of buffet theme or style you will plan, and include suitable dishes typically included
for such a buffet including provisions for all courses in your buffet menu. Choose from breakfast,
lunch, dinner, morning tea or afternoon tea. Include 2 gluten free option and Halal religious
restriction option.
a. Requirements
i. 2 entrée include 1 vegan
ii. 2 soup include 1 vegetarian
iii. 2 seafood options
iv. 2 meat options include 1 halal option
v. 2 farinaceous option (carbohydrates)
vi. 2 vegetable options
vii. 2 dessert include 1 gluten free & 1 fruit dessert
viii. 2 drinks option (non-alcoholic and 1 low sugar)
You are required to complete the following:
 Students will be expected to undertake variety of tasks which includes, Menu planning and
preparation, ordering, receiving, stock rotation, cooking, presentation of food and managing
customer expectations. (Appendix 7 Checklist)
 Present the menu to the customers and communicate and listen to all six customers to confirm
dietary and cultural food requirements.
 Based on the orders received you will need to prepare all 6 dishes and make the necessary food
adjustments in accordance with customer requests and customer dietary requirements outlined
above, including the following:
 food restrictions
 food preferences
 cultural or religious requirements
 You must note specific information relating to special food preparation requirements for each of
the customers. Record clear, sequenced instructions detailing suitable and unsuitable
ingredients and quantities. Use the template provided to record the information in Appendices
2.
 Clarify requirements with the customers and respond with special recipes to specific
requirements.
 Liaise with your supervisor and kitchen team members to communicate specific dietary
requirements for food preparation and negotiate suitable response to customer dietary needs.
 Read and interpret recipes and packaging labels on ingredients and identify ingredients that do
not meet special dietary requirements and may cause health consequences due to food allergies
or intolerance.
B. Select ingredients and equipment ready
The dishes you plan for the menu must fit the customer profile you have described in section A.
Select the appropriate in-house production system to meet food production requirement.
Once the menu has been decided, organise availability of supplies for food production period.
Establish standard recipe cards for each dish, listing the ingredients and required quantities.
Finalise the standard recipe cards for each dish and cost each dish based on a ‘per serve/per
person’ price based on a food cost not exceeding 34% for each dish – Adjust menu items
accordingly.
You are required to perform the following:
 you must calculate ingredient amounts for the recipes provided to you.
 refer to menu, function schedule, special request to determine appropriate production for
requested services.
 Using the ingredients checklist completed above, select the ingredients and other products listed in
the checklist from storage. Ensure you tick each item and check the ingredients selected are in
accordance with the recipes.
 You must now select the type and size of knives and other equipment suitable for cooking and
record it using the template provided for identifying the equipment and tools.
 Ensure that you adhere to the following requirements when selecting equipment:
o Equipment is the correct size
o All equipment is clean
o You have assembled equipment correctly
o You have referred to manufacturer instructions to ensure safety and hygiene when using
equipment
 Safely assemble and ensure cleanliness of equipment before use.
 Determine appropriate cooking process. You are required to select at least two of the following
production processes and briefly describe how will you apply the process.
o Bulk cooking
o Cook-chill for extended life
o Cook-chill for five shell life
o Cook-freeze
o Fresh cook
 Draft ideas for each of the dishes listed in A and the recipes. Present these to your chef/colleagues
or trainer and obtain feedback. Document what the feedback entailed and what you will change as
a result. Attach this draft and comments to this assessment.
C. Portion and prepare ingredients
Before you begin to prepare your ingredients, you must complete the ‘Kitchen Service Preparation
Checklist’ and ‘Refrigerator Temperature Log’ (Appendix 6)
 When preparing ingredients ready for cooking, you must ensure ingredients are of high quality and
fresh before use and dish preparation:
o Sort and assemble ingredients according to the order in which they will be needed
o Avoid cross-contamination by preparing one variety at a time
o Weigh and measure ingredients
o Clean, cut and portion quantities according to recipe
o requirements (Appendix 1) and following procedures for portion control
o Follow procedures for food safety practices
o Minimise waste at all time to maximise profitability of food items prepared
o Use suitable preparation and cooking techniques to retain optimum nutritional values
 Your assessor will now observe you cooking the 6 dishes, outlined (Appendix 1), ensuring you work
to time constraints provided and demonstrate your ability to modify recipes and menu items to
meet dietary requests specified, excluding, or substituting ingredients while maintaining equivalent
nutritional value.
 When cooking your dishes, as outlined in the recipes provided (Appendix 1), ensure you: Follow
steps for mise en place:
o Clean work bench
o Free from clutter
o Organised
o Required ingredients accessed and available
o Adjustments noted for any special requests (Appendix 2)
o Use appropriate equipment
o Determine cooking times and temperatures
 Demonstrate effective workflow processes ensuring you work logically, sequentially, and smoothly.
 Work within commercial time constraints and deadlines as outlined in standard recipes (Appendix
1)
 Demonstrate food safety practices at all stages of preparation (Refer to HACCP Food Safety Plan in
resource folder)
 Adhere to 2 food preferences by customer 4 and exclude ingredients from dishes as requested.
 Ensure you follow modifications to the recipe to meet different dietary requests by excluding or
substituting ingredients while maintaining equivalent nutritional value.
 Use appropriate tools and techniques to prepare dishes, taking account waste minimisation.
Make sure to ensure food safety if you supervise the food production processes. Ensure workplace
standard operating procedure under HACCP principles. Ensure staff follow correct cleaning
procedures for equipment and kitchen areas. Oversee and adjust kitchen workflow to maximise
teamwork and efficiency; and control the production sequence of food items to enable smooth
workflow and minimise delays.
Your assessor will now observe you cooking the 6 dishes, outlined (Appendix 1), ensuring you work
meet dietary requests specified, excluding, or substituting ingredients while maintaining equivalent
nutritional value:
D. Present prepared food
After cooking the dishes outlined and planned in your workflow plan you are required to perform
the following:
 Portion and serve dishes according to recipe requirements.
 Present nutritionally balanced food in an appetising and attractive manner
 Visually evaluate dish and adjust presentation as required:
 Add garnishes and accompaniments to maximise balance, colour and contrast for visual
appeal
 Plate food practically and select appropriately sized service ware
 Wipe any drips and spills
 Consider atmosphere
 Consider humidity
 Consider lighting
 Consider packaging requirements
 Consider temperature
 Consider use of airtight containers
 Consider ventilation
 Take a photo of each dish prepared submit the photos together with your assessment
 Present creatively, be ready for service to the intended customers
E. Your assessor will observe you clean your work area in accordance with your simulated kitchen
procedure provided in this assessment (Appendix 8).
o Placed all waste in trash

 Stored all unused / reusable ingredients
 Cleared work area
 Placed all dirty tools in wash section
 Pre-cleaned – scrape, wipe or sweep away food scraps /debris, rinse with water
 Washed dishes – use hot water and detergent to remove any grease and dirt, soak if
needed
 Rinsed – rinse off any loose dirt or detergent foam
 Sanitised – Use sanitiser to kill remaining germs – follow sanitiser instructions
 Final Rinsed – wash off sanitiser (if required – refer to sanitiser instructions
 Dried – Allow to air or drip dry
 Safety – use all chemicals and agents as per manufacture instructions
F. Monitor the quality of kitchen output. Once implemented, obtain feedback for the success of the
menu using a method outlined in the task section above and attach the feedback to this
assessment marked “Menu B”.
E.g. Which dishes sold most? What is the food cost BUFFET dishes overall based on the sales figures at
the time of the review? Did we meet the dietary requirements? Use the feedback template provided in
Appendix 9.
Part B (Menu 2) – Plan a TAPA/ COCKTAIL FUNTION
A. Identify and confirm customer needs and special dietary requirements:
You are the head chef of KII café and have an upcoming event that you need to prepare for.
The function is for the graduation dinner for 20 students and 20 guests (40 Pax) who have just completed
their Certificate IV in Commercial Cookery. This function will be occurring in winter time in July. Before you
start preparing for this function you have a meeting with the operations manager to finalise the client’s
requirements.
The details for the event are as follows:

There will be an after party of canapés cocktail style (event/ functions) of 4 types of cold
and warm canapés; 2 selection of meat dishes, 2 selection of seafood dishes; 2 selections of
carb/ starch; 2 selection of dessert and 2 types of drinks. The event coordinator has had
requests for the following dietary requirements which need to be covered at least once in
each course: 1 Gluten free; 1 Halal; 1 Vegan
You are required to complete the following:
 Students will be expected to undertake variety of tasks which includes, Menu planning and
preparation, ordering, receiving, stock rotation, cooking, presentation of food and managing
customer expectations. (Appendix 7 Checklist)
 Present the menu to the customers and communicate and listen to all six customers to confirm
dietary and cultural food requirements.
 Based on the orders received you will need to prepare all 6 dishes and make the necessary food
adjustments in accordance with customer requests and customer dietary requirements outlined
above, including the following:
 food restrictions
 food preferences
 cultural or religious requirements
 You must note specific information relating to special food preparation requirements for each of
the customers. Record clear, sequenced instructions detailing suitable and unsuitable
ingredients and quantities. Use the template provided to record the information in Appendices
2.
 Clarify requirements with the customers and respond with special recipes to specific
requirements.
 Liaise with your supervisor and kitchen team members to communicate specific dietary
requirements for food preparation and negotiate suitable response to customer dietary needs.
 Read and interpret recipes and packaging labels on ingredients and identify ingredients that do
not meet special dietary requirements and may cause health consequences due to food allergies
or intolerance.
B. Select ingredients and equipment ready for use
The dishes you plan for the menu must fit the customer profile you have described in section A. Select
the appropriate in-house production system to meet food production requirement.
Once the menu has been decided, organise availability of supplies for food production period. Establish
standard recipe cards for each dish, listing the ingredients and required quantities. Finalise the
standard recipe cards for each dish and cost each dish based on a ‘per serve/per person’ price based on
a food cost not exceeding 34% for each dish – Adjust menu items accordingly.

 you must calculate ingredient amounts for the recipes provided to you.
 refer to menu, function schedule, special request to determine appropriate production for
requested services.
 Using the ingredients checklist completed above, select the ingredients and other products listed in
the checklist from storage. Ensure you tick each item and check the ingredients selected are in
accordance with the recipes.
 You must now select the type and size of knives and other equipment suitable for cooking and
record it using the template provided for identifying the equipment and tools.
 Ensure that you adhere to the following requirements when selecting equipment:
o Equipment is the correct size
o All equipment is clean
o You have assembled equipment correctly
o You have referred to manufacturer instructions to ensure safety and hygiene when using
equipment
 Safely assemble and ensure cleanliness of equipment before use.
 Determine appropriate cooking process. You are required to select at least two of the following
production processes and briefly describe how will you apply the process.
o Bulk cooking
o Cook-chill for extended life
o Cook-chill for five shell life
o Cook-freeze
o Fresh cook
 Draft ideas for each of the dishes listed in A and the recipes. Present these to your chef/colleagues
or trainer and obtain feedback. Document what the feedback entailed and what you will change as
a result. Attach this draft and comments to this assessment.
C. Portion and prepare ingredients
Before you begin to prepare your ingredients, you must complete the ‘Kitchen Service Preparation
Checklist’ and ‘Refrigerator Temperature Log’ (Appendix 6)
When preparing ingredients ready for cooking, you must ensure ingredients are of high quality and
fresh before use and dish preparation:
o Sort and assemble ingredients according to the order in which they will be needed
o Avoid cross-contamination by preparing one variety at a time
o Weigh and measure ingredients
o Clean, cut and portion quantities according to recipe
o requirements (Appendix 1) and following procedures for portion control
o Follow procedures for food safety practices
o Minimise waste at all times to maximise profitability of food items prepared
o Use suitable preparation and cooking techniques to retain optimum nutritional values
 Your assessor will now observe you cooking the 6 dishes, outlined (Appendix 1), ensuring you work
meet dietary requests specified, excluding or substituting ingredients while maintaining equivalent
nutritional value.
 When cooking your dishes, as outlined in the recipes provided (Appendix 1), ensure you: Follow
steps for mise en place:
o Clean work bench
o Free from clutter
o Organised
o Required ingredients accessed and available
o Adjustments noted for any special requests (Appendix 2)
o Use appropriate equipment
o Determine cooking times and temperatures
 Demonstrate effective workflow processes ensuring you work logically, sequentially and smoothly.
 Work within commercial time constraints and deadlines as outlined in standard recipes (Appendix
1)
 Demonstrate food safety practices at all stages of preparation (Refer to HACCP Food Safety Plan in
resource folder)
 Adhere to 2 food preferences by customer 4 and exclude ingredients from dishes as requested.
 Ensure you follow modifications to the recipe to meet different dietary requests by excluding or
substituting ingredients while maintaining equivalent nutritional value.
 Use appropriate tools and techniques to prepare dishes, taking account waste minimisation.
Make sure to ensure food safety if you supervise the food production processes. Ensure workplace
standard operating procedure under HACCP principles. Ensure staff follow correct cleaning
procedures for equipment and kitchen areas. Oversee and adjust kitchen workflow to maximise
teamwork and efficiency; and control the production sequence of food items to enable smooth
workflow and minimise delays.
Your assessor will now observe you cooking the 6 dishes, outlined (Appendix 1), ensuring you work
meet dietary requests specified, excluding or substituting ingredients while maintaining equivalent
nutritional value:
D. Present prepared food

After cooking the dishes outlined and planned in your workflow plan you are required to perform
the following:
 Portion and serve dishes according to recipe requirements.
 Present nutritionally balanced food in an appetising and attractive manner

 Visually evaluate dish and adjust presentation as required:
 Add garnishes and accompaniments to maximise balance, colour and contrast for visual
appeal
 Plate food practically and select appropriately sized service ware
 Wipe any drips and spills
 Store dishes following food safety practices when storing food and in appropriate
environmental conditions as required:
 Consider atmosphere
 Consider humidity
 Consider lighting
 Consider packaging requirements
 Consider temperature
 Consider use of air tight containers
 Consider ventilation
 Take a photo of each dish prepared submit the photos together with your assessment
 Present creatively, be ready for service to the intended customers
E. Your assessor will observe you clean your work area in accordance with your simulated kitchen
procedure provided in this assessment (Appendix 8).
 Placed all waste in trash

 Stored all unused / reusable ingredients
 Cleared work area
 Placed all dirty tools in wash section
 Pre-cleaned – scrape, wipe or sweep away food scraps /debris, rinse with water
 Washed dishes – use hot water and detergent to remove any grease and dirt, soak if
needed
 Rinsed – rinse off any loose dirt or detergent foam
 Sanitised – Use sanitiser to kill remaining germs – follow sanitiser instructions
 Final Rinsed – wash off sanitiser (if required – refer to sanitiser instructions
 Dried – Allow to air or drip dry
 Safety – use all chemicals and agents as per manufacture instructions
F. Monitor the quality of kitchen output. Once implemented, obtain feedback for the success of the
menu using a method outlined in the task section above and attach the feedback to this
assessment marked “Menu D” .
E.g. Which dishes sold most? What is the food cost of the TAPA/ COCKTAIL dishes overall based on the
sales figures at the time of the review? Did we meet the dietary requirements? Use the feedback
template provided in Appendix 9.
Appendix 2
Event Reservation Form
Reservation Name: Easter Lunch Buffet

Contact detail/s: 0481540973
Address: 80 Wentworth St. Surry Hills NSW
Date of reservation: 10-Mar-1991
Time: 11:00 – 13:00
Number of guests: 40
FOOD SERVICE: (please choose)

Ala Carte: _________________ Buffet: x
Set Menu: _________________ Table d’hote: _________________
Festivals: __________________ Functions/ Events: (please specify): ________
DIETARY REQUIREMENTS
We also cater for customers having special dietary requirements Even though that each of the dishes in the
menu are fixed, but we will do our best to facilitate these requests
Special Requirements:
Dietary Meal
Contains dairy Ceasar Salad
Contains dairy Crispy Battered Cauliflower
Vegan Minstrone Soup
Contains dairy Creamy Leek and Roasted Potato
Contains Pan Seared Salmon with Romesco Sauce
seafood, nut
Contains seafood Grilled Prawns with Tamarind and Pineapple Sauce
Contains garlic Chicken Adobo with Roasted Garlic Flakes
Contains coconut Thai Red Curry Duck Breast, Chilli and & Green Shallots
milk
Contains dairy Mixed Pizza Platter
Contains Crab Linguini Pasta with rocket, chilli and garlic
seafood, garlic
Roasted root Vegetables
Chopseuy
Contains dairy, Nutella Pate a choux with Caramel Walnut
Nuts
Gluten free, Poached Pear Mousse Martini
contains dairy
and nut
Fruit platter
Virgin Pina Colada
Watermelon Mint Cooler
Standard Recipe Card - ENTREE
DISH No. 1
STUDENT NAME: Jessa Alcazar

STUDENT ID NUMBER: 20220170
Portio
Name of dish: CRISPY CAULIFLOWER n #: 40
Ref.source:
Total Cost: $168.1 Portion size:
$14.
Portion Cost: $4.20 Sale Price at 00
30%
( Food Cost)
Food
Cost
Sales Price $14 % 30%
Ingredients:
Weight Cost per Actua
Item Specification kg/l/Unit kg/l/Unit l cost
$29.5
CAULIFLOWER VEGETABLE 5KG $5.90 KG 0
$17.0
FLOUR DRY GOODS 2KG $8.50 KG 0
$17.6
CORNSTARCH DRY GOODS 500G 0 KG $8.8
Per $43.5
PANKO CRUMBS DRY GOODS 3KG $2.90 200g 0
$26.0 $26.0
GARLIC POWDER DRY GOODS 680g 0 0
CUMIN DRY GOODS 200G $3.00 $3.00
Per
PAPRIKA DRY GOODS 200G $1.60 30g $11.2
ALMOND MILK DRY GOODS 1L $3.00 L $3.00
Per
CHIVES FOR GARNISH VEGETABLES 30G $3.20 10g $9.6
Per $16.5
VEGAN AIOLI DRESSING 3 BTLS $5.50 btl 0
Total $168
Cost .1
Portio $4.2
n Cost 0
Method:
1. Cut the cauliflower into florets.
2. Heat a pot and let it boil.
3. When the water reaches at its boiling point, put the cauliflower and blanch it for 5-7 minutes.
4. Mix all the ingredients to make a batter.
5. After blanching, put the cauliflower in a big bowl with ice.
6. Put the cauliflower in the batter and crumb it after.
7. Heat the deep fryer and fry the cauliflower.
8. Make the sauce by combining tomato paste, water and sugar and let it boil.
9. Plate it and garnish it with chives.
Standard Recipe Card - ENTREE

DISH No. 2

Portion
Name of dish: #: 40
Ref.source: Salmon Caesar Salad
$16.
30%
( Food Cost)
Food
Sales Price $16.77 Cost % 30%
Ingredients:
Weight Actu
kg/l/Uni al
Item Specification t Cost per kg/l/Unit cost
EGG YOLK POULTRY 1KG $3.95 kg $3.95
$19.0
OLIVE OIL DRY GOODS 1L $19.00 l 0
$10.0
RED WINE VINEGAR DRY GOODS 1L $10.00 l 0
$15.0
DIJON MUSTARD DRY GOODS 500G $30.00 kg 0
$20.0
ANCHOVY FILLETS DRY GOODS 500G $40.00 kg 0
PARMESAN CHEESE DRY GOODS 500G $16.00 kg $8.00
LEMON JUICE FRUIT 500ML $3.00 l $1.50
Per $84.0
SMOKED SALMON FISH 1.8kg $14.00 300g 0
$12.0
CHERRY TOMATOES FRUITS 2kg $6 kg 0
EGGS POULTRY 1kg $3.95 kg $3.95
BACON MEAT 1kg $7.5 kg $15
AVOCADO VEGETABLES 2kg $4.5 Kg $8.90
Total $201
Cost .3
Portion
Cost $5.03
Methods:
1. Cut all the vegetables needed for salad.
2. Make the dressing by combing Dijon mustard, lime juice, egg yolks, red wine vinegar, and anchovy
fillets.
3. Boil the eggs for the salad.
4. Roll the salmon and put in on top of the salad.
5. Put some parmesan cheese to finish.
Standard Recipe Card - SOUP

DISH No. 1

Creamy Leek and Portion

Name of dish: Potato #: 40
Ref.source:
Total Cost: $106.53 Portion size: 100g
Portion Cost: $2.67 Sale Price at $8.88
30%
( Food Cost)
Food
Ingredients:
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Unsalted Butter Dairy 195 g $6.00 250g $4.68
k
Leek Vegetable 6 g $3.00 kg $18
k
Potato Vegetable 4.5 g $3.75 kg $17
Garlic Vegetable 105 g $30 kg $3.15
Chicken Broth Dry goods 8.5 l $5.50 l $46.8
Bay Leaves Dry goods 3 g $2.00 10g $0.6
Thyme Dry goods 7.5 g $3.20 10g $2.4
Salt Dry goods 126 g $1.20 kg $0.16
Pepper Dry goods 5.25 g $4.20 50g $0.50
m
Heavy Cream Dairy 1250 l $4.20 600ml $8.75
1
Chives Vegetable bundle $3.20 10g $4.49
Total $106.
Cost 53
Portion
Cost $2.67
Methods
1. Once the leeks are clean, roughly
chop them — you should get about
five cups of chopped leeks from
four large leeks.
2. To make the soup, melt the butter
in a oven or large soup pot, then
add the chopped leeks and garlic.
3. Cook, stirring occasionally, until
soft and wilted.
4. Next, add the potatoes, chicken

broth, bay leaves, thyme, salt and
pepper.
5. Bring to a boil.
6. Then cover, reduce the heat, and
simmer for 15 minutes, or until the
potatoes are tender.
7. Fish out the bay leaves and thyme

sprigs.
8. Then purée the soup with a hand-
held immersion blender (or in a
regular blender) until smooth. (If
using a standard blender, be sure
not to fill the jar more than
halfway; leave the hole in the lid
open and cover loosely with a
dishtowel to allow the heat to
escape.)
9. Finally, add the heavy cream. You
can reduce the amount if you’d like
but I wouldn’t leave it out
completely. Cream makes the soup
deliciously silky, rich, and smooth
— just add it little by little until the
soup tastes good to you
10. Bring to a simmer, then taste and
adjust the seasoning with salt and
pepper. Serve hot, garnished with
fresh thyme, chives, or anything

you like.
Standard Recipe Card - SOUP

DISH No. 2

Portion
Name of dish: Minestrone #: 40
Ref.source:
Portion Cost: $ 2.61 Sale Price at
%30
( Food Cost)
Food
Sales Price $ 8.7 Cost % 30%
Ingredients:
Weight Cost per Actual
Item Specification kg/l/Unit kg/l/Unit cost
Garlic Vegetables 30 g $30 Kilo $0.9
Spanish onion Vegetables 150 g $ 6.69 kilo $ 1.00
Carrots Vegetables 150 G $ 2.00 Kilo $0.3
Celery Vegetables 150 G $1.57 Kilo $0.23
Leek Vegetables 150 G $3.00 Kilo $0.45
Potato Vegetables 1000 G $3.75 Kilo $3.75
Canalinni beans Vegetables 300 g $12.99 Kilo $3.89
Oregano Dry goods 25 G $15.50 Kilo $0.38
Bay leave Dry goods 10 G $23.95 Kilo $0.24
Plum tomato Vegetables 750 G $24.95 Kilo $18.71
Vegetables stock Dry goods 5 L $1.90 Liter $9.5
Cabbage Vegetables 200 g $1.73 kilo $0.35
Kale Vegetables 450 G $ 4.00 200g $9
Gluten free pasta Dry goods 1500 G $10.10 500g $ 30.3
Parmesiano Dry goods 500 g $ 10.20 200g $25.5

Total $104.
Cost 5
Portion
Cost $ 2.61
Method:
1. Warm 3 tablespoons of the olive oil in a

large Dutch oven or stockpot over
medium heat. Once the oil is shimmering,
add the chopped onion, carrot, celery,
tomato paste and a pinch of salt. Cook,
stirring often, until the vegetables have
softened and the onions are turning
translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic,
oregano and thyme. Cook until fragrant
while stirring frequently, about 2
minutes.
3. Pour in the diced tomatoes and their
juices, broth and water. Add the salt, bay
leaves and red pepper flakes. Season
generously with freshly ground black
pepper.
4. Raise heat to medium-high and bring the
mixture to a boil, then partially cover the
pot with the lid, leaving about a 1” gap
for steam to escape. Reduce heat as
necessary to maintain a gentle simmer.
5. Cook for 15 minutes, then remove the lid
and add the pasta, beans and greens.
Continue simmering, uncovered, for 20
minutes or until the the pasta is cooked
al dente and the greens are tender.
6. Remove the pot from the heat, then
remove the bay leaves. Stir in the lemon
juice and remaining tablespoon of olive
oil. Taste and season with more salt (I
usually add about ¼ teaspoon more) and
pepper until the flavors really sing.
Garnish bowls of soup with grated
Parmesan, if you’d like.
Standard Recipe Card - SEAFOOD

DISH No. 1

Pan Seared Salmon

with Romesco Sauce
Topped with Grilled Portio
Name of dish: Corn Mango Salsa n #: 40
Ref.source:
Total Cost: $389 Portion size: 250g
$32.4
( Food Cost)
Food
Ingredients:
Weight
kg/l/Un Cost per Actual
Item Specification it kg/l/Unit cost
Salmon Fillet 7kg 40 $280
Capsicum Fresh/Grilled 4kg 5 $20
Tomatoes Can 2kg 4 $8
Rosemary Fresh Herb 15g 0.34 $5
Garlic Peeled 250g 0.004 $1
Shallot Fresh 250g 0.004 $1
Almonds Whole 0.5kg 13 $6.50
Corn Cob 4kg 6 $24
Mango Semi riped 4kg 3 $12
Lebanese Cucumber Whole/fresh 1kg 7 $7
Spanish Onion Fresh 0.5kg 3 $1.50

1bunc
Coriander Fresh h 3 $3
Salt / pepper pinch $0.50
Olive oil 250ml 0.03 $7.50
Lemon Fresh 3pcs 1 $3
Lime Fresh 3pcs 1 $3
Paprika Smoked 30g 0.01 $2
Sherry Vinegar 250ml 0.016 $4
Total
Cost $389
Portio $9.72
n Cost 5
Methods
1. Pan sear salmon
2. Tear off a piece of heavy duty aluminum foil that is several inches
longer than your salmon filet on both ends. Spray or brush with
olive oil. Place the salmon on top, skin side down.
3. In a small bowl, whisk together the seasonings. In another bowl,

whisk together the honey and apple cider vinegar.
4. Rub the seasonings over both sides of the salmon. Roll the sides
of the foil up halfway, then pour the honey mixture over top.
5. Bring the foil up on the long sides of the salmon filet and crimp to
seal. Seal the short edges as well. Bake or grill.
6. Meanwhile, mix all of the ingredients for the corn salsa together.
Season to taste with salt and pepper. Refrigerate until ready to
serve.
Standard Recipe Card – SEAFOOD

DISH No. 2

Grilled Prawns with

Tamarind Pineapple
Sauce Topped with Chili Portion
Name of dish: Fkakes and Parsley #: 40
Ref.source:
( Food Cost)
$13.7 Food
Sales Price 8 Cost % 30%
Ingredients:
Weight
kg/l/Un Cost per Actual
Item Specification it kg/l/Unit cost
Tiger Prawns Shelled 4kg 30 $120
pinc
Salt and pepper h $1
Lemon Zest $1
Garlic Minced 200g 0.01 $2
Red Chili Fresh 100g 0.03 $3
Tamarind Paste 1.5kg 10 $15
Pineapple Fresh 2kg 5.88 $11.76
Ginger Fresh 100g 0.01 $1
Onion White 100g 0.01 $1
Sugar Brown 50g 0.003 $0.15
Chili Flakes 25g 0.1 $2.50
Parsley flat 25g 0.04 $1
Basil 30g 3 $6
Total
Cost $165.41
Portion
Cost $4.13
Method:
1. Devein the prawns
2. Grill prawns
3. Mix the all the ingredients – salt, pepper, lemon, garlic, red chili, tamarind, pineapple, ginger,
onion, sugar, chili flakes, parsley, basil for marination.
Standard Recipe Card - MEAT

DISH No. 1

Chicken Adobo with Portion

Name of dish: Roasted Garlic Flakes #: 40
Ref.source:
Total Cost: $60.26 Portion size: 100
30%
( Food Cost)
Food
Ingredients:
Actual
Item Specification Weight kg/l/Unit Cost per kg/l/Unit cost
Thigh Poulty 3000 g $7.00 Kg $21.00
Drumstick Poulty 3000 g $6.60 Kg $19.80
Soy Sauce Dry goods 750 ml $3.30 L $2.48
Vinegar Dry goods 750ml $2.50 L $1.88
Garlic Vegetables 300 g $9.99 Kg $2.99
Brown Onion Vegetables 300 g $3.40 Kg $1.02
$5.90
Dried Bay leaves Dry goods 10 g pr/ 20g g $2.95
$5.50 pr
Peppercorn Dry goods 10 g 100 g g $0.55
3.24 pr
Quail egg Others 850 425 g g $6.48
Canola oil Dry goods 300 ml $3.70 L $1.11

Total $60.2
Cost 6
Portion
Cost $1.51
Method:
1. Start by marinating the chicken in soy sauce and garlic. The garlic needs to be crushed for best
results
2. The next step is to separate the chicken from the marinade. Make sure to set the marinade aside
because it will be used later on. Pan-fry the chicken pieces for 1 to 1 ½ minutes per side. This will
partially cook the outer part.
3. Pour marinade into the pot and add water. Let boil.
4. Then add the chicken into the pot.
5. The quail eggs, bay leaves and whole peppercorn can now be added. Finishing with the roasted
garlic flakes on top.
Standard Recipe Card - MEAT

DISH No. 2

Thai Red Curry

Duck Breast with
Name of dish Portion #: 40
Chiili and green
shallots
Ref.source: KII Module
Total Cost: 339.67 Portion size: 180 g
Portion Cost: 8.49 Sale Price at 28.3
30%
( Food Cost)
Sales Price 28.3 Food Cost % 30

Ingredients:
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost
Duck Breast Poultry 6 38 kg 228
Red Curry Paste Dry goods 400 g 0.025 gram 10
Coconut Cream Dairy 4 ltr 6.85 litre 27.4
Ginger Vegetables 100g 0.02 gram 2
Water Chestnut Dry goods 250 g 0.005 gram 1.25
Carrot Vegetables 1 kg 2.4 kg 2.4
Eggplant Vegetables 1 kg 6 kg 6
Zuchhini Vegetables 1 kg 4.67 kg 4.67
Enoki Mushroom Vegetables 200 g 0.033 gram 6.6
Green Shallots Vegetables 2 bunch 3 bunch 6
Red Chilli Vegetables 150 g 0.02 gram 3
Lime leaf Dry goods 10 g gram 3.2

0.32
Lemon Grass Vegetables 100g 0.11 gram 11
Cooking oil Dry goods 500 ml 0.0037 ml 1.85
Mushroom Vegetables 200 g 0.015 gram 3
Eschallots Vegetables 1 kg 10.5 kg 10.5
Basil Vegetables 4 bunch 3.2 bunch 12.8
Total Cost 339.67
Portion Cost 8.49175
Method:
1. Heat oil in large saucepan over medium heat ·
2. When hot add duck breast. Cook for 4-5 minutes. Turn and cook for 4-5 minutes more. Transfer
to a plate and cut into 1 cm slices
3. Discard excess oil. Return pan to medium heat. Add spice pack and cook for 5 seconds. Add
onion and cook for 3 minutes.
4. Stir in in curry paste, coconut milk, tomatoes and ½ cup water. Bring to boil and simmer for 2
minutes.
5. Nestle duck into sauce and simmer until duck is cooked through.
6. Garnish the curry with garlic flakes and sliced red chili.
Standard Recipe Card - FARNACIOUS

DISH No. 1

Crab linguinne
pasta with chili Portion
Name of dish: and rockets #: 40
Ref.source:
Portion Cost: $1.59 Sale Price at
30%
( Food Cost)
Food
Ingredients:

2.5
Linguinne pasta Dry goods kg 5.9 Kg 14.75
Olive oil Dry goods 250g 10.8 L 2.7
Garlic Vegetables 50g 35.71 KG 1.78
Chili Vegetables 50g 0.076 g 3.80
Salt Dry goods 20g 2.00 KG 0.02
Pepper Dry goods 10g 4.00 Kg 0.39
Lemon juice Dry goods 15ml 3.3 L 6.24
Crab meat Seafoods 350g 70.71 Kg 24.75
Rocket leaves Vegetables 250g 36.56 kg 9.17

Total
Cost 63.6
Portion 1.59
Cost
Method:
1. Push the linguine into the boiling water, give
it a quick stir and cook as per the packet
instructions.
2. Meanwhile use the back of a knife to crush
the garlic and salt together.
3. Pour the olive oil into a small bowl and add
the crushed garlic.
4. Deseed and chop the chilli and add this to
the oil mixture.
5. Pour in the lemon juice and stir well.
6. When the pasta is aldente, reserve a cup of
the pasta cooking liquid and then drain the
linguine.
7. Turn the heat down as low as it will go and
put the pasta back into the pan.
8. Pour in the olive oil mixture and cooking
water.
9. Stir well then add the garlic, crab meat and
rocket.
10. Allow to gently heat through and serve
immediately.
Standard Recipe Card – FARNACIOUS

DISH No. 2

Spinach pizza
with parmesana
and mozzarella Portio
Name of dish: cheese n #: 40
Ref.source:
Total Cost: 48.01 Portion size:
Portion Cost: 1.20 Sale Price at
30%
( Food Cost)
Food
Ingredients:
Flour Dry goods 2kg $1.15 Kg $2.30
Salt Dry goods 40g $1.20 Kg $0.04
Olive oil Dry goods 260g $10.8 Kg $2.808
Fresh yeast Dry goods 30g $17.1 L $0.51
Water Others 1100g Kg
Pepper Dry goods 6g $7.8 Kg $0.023
Sugar Dry goods 15g $1.70 Kg $0,051
Spinach Vegetables 500g $25 Kg $12.50
Parmesan Dairy 200g $20 Kg $4.00
Mozzarella Dairy 200g $16 Kg $3.20
Pepperoni Others 160g $46.25 Kg $7.40
Bacon Others 160g $12 Kg $1.92
Tomato sauce Dry goods 800g $5.00 Kg $4.00
Oregano Dry goods 5g $4.00 kg $4.00
Butter Dairy 20g $12.80 Kg $0.25
Cream Dairy 500ml 8.70 L $4.35

Total $48.0
Cost 1
Portio
n Cost $1.20
Method:
1. Weigh and measure all ingredients. Dissolve the yeast in 100 ml warm water.
2. Add the honey, sugar and oil to the remaining water and mix to dissolve.
3. Sift the flour and salt together. Place it in a warm mixing bowl and make a bay.
4. Gradually add the solution of water, honey, sugar and oil to the bay in the flour and mix to form a
mass. Add the dissolved yeast and mix for 10 minutes to develop the gluten and form a smooth
elastic dough.
5. Cover the bowl with a warm damp cloth. Prove in a warm place and set at
27 °C and 80% relative humidity for around 1 hour to allow the dough to double in size.
6. Fold, press and knead to knock the dough back to the original size.
7. Portion the dough to suit the size of the pizzas required. Roll out the dough and line lightly greased
pizza trays. Allow them to rest for 10 to 15 minutes before putting all the desired toppings such as
the spinach, roasted garlic, parmesan and mozzarella cheese, bacon, pepperoni, and tomato sauce.
8. Place the prepared pizzas into an oven pre-heated to 210 °C until the topping cheese is a golden
colour and the base crust is golden and crispy.
9. Remove the prepared pizza from the oven. Let it rest and serve.
Standard Recipe Card - VEGETABLE

DISH No. 1

Roasted
Vegetables with Portion
Name of dish: rosemary #: 40
Ref.source:
% 3o
( Food Cost)
Food
Sales Price $8.73 Cost % 30
Ingredients:
Zuchinni Vegetable 4 kg $3.87 Kg $15.48
Carrot Vegetable 4 Kg $3.66 kg $16.64
Potato Vegetable 4 Kg $3.50 Kg $14.00
Orange sweet potato Vegetable 4 Kg $4.50 Kg $18.00
Rosemary Dry goods 10 G $1.38 10 G $1.38
Olive oil Dry goods 150 ml $8.80 L $1.32
Eggplant Vegetable 4 Kg $9.49 Kg $37.96
Salt Dry goods 10 G $1.20 kg $0.02
Pepper Dry goods 10 g $1.75 45 g $0.39

Total
Cost $105.19
Portion
Cost $2.62
Methods:
1. Pre-heat the oven at 180 degrees celcius.
2. Wash and cut all the vegetables approxiamately 15mm x 15mm(bite size).
3. Mix all together in a cooking tray and put some salt, pepper and rosemary to add some flavor.
4. Roast the mixed vegetables for 20-30 minutes.
5. Serve it in the serving plate with some fresh rosemary.
Standard Recipe Card – VEGETABLE

DISH No. 2

Filipino Portion
Name of dish: Chopseuy #: 40
Ref.source:
% 30
( Food Cost)
Food
Ingredients:
Cost per Actual
Item Specification Weight kg/l/Unit kg/l/Unit cost
Carrot Vegetables 2 kg $3.66 kg $7.32
Red capsicum Vegetables 1 Kg $6.99 kg $6.99
Green capsicum Vegetables 1 Kg $6.99 kg $6.99
Snow peas Vegetables 2 Kg $7.90 Kg $15.80
Babycorn Vegetables 750 g $5.50 125 g $33.00
Caulliflower Vegetables 1 kg $13.33 Kg $13.33
Garlic Vegetables 100 G $25.00 Kg $2.50
Quail egg Vegetables 650 G $5.49 130 g $27.45
Brown onion Vegetables 200 G $3.00 kg $0.60
Cabbage Vegetables 3 Kg $8.32 Kg $24.96
Salt Dry goods 15 G $1.20 kg $0.02
Pepper Dry goods 15 G $1.75 45 g $0.03
Oyster sauce Dry goods 50 Ml $5.35 510 ml $0.53
Soy sauce Dry goods 100 Ml $4.30 500ml $0.86
Cooking oil Dry goods 100 ml $4.20 L $0.42

Total
Cost $140.80
Portio
n Cost $3.52
Methods:
1. Heat oil in a wok or pan.
2. Pan fry the shrimp for 1 minute per side. Remove from the wok. Set aside.
3. Saute onion. Add garlic and continue to saute until the onion becomes soft.
4. Add pork and chicken. Stir fry until light brown.
5. Add soy sauce and oyster sauce. Stir.
6. Pour water. Let boil. Cover and cook in medium heat for 15 minutes.
7. Add cauliflower, carrots, bell peppers, snow peas, and young corn. Stir.
8. Add cabbage. Toss. Cover and cook for 5 to 7 minutes.
9. Put the pan-fried shrimp into the pot and add ground black pepper.
10. Add the boiled quail eggs and corn starch diluted in water. Toss.
11. Transfer to a serving plate. Serve.
12. Share and enjoy!
Standard Recipe Card - DESSERT

DISH No. 1

Poached Pear Portion

Name of dish: Mousse Martini #: 40
Ref.source:
30%
( Food Cost)
Food
Ingredients:

-Mousse Recipe-
Heavy Cream (1) Dairy 300l 5.00 L 1.50
Whole Milk Dairy 300g 1.60 L 0.40
Egg Yolks Others 120g 3.95 12 pcs. 0.79
Sugar Dry goods 60g 2.00 kg 0.12
Gelatin Dry goods 12g 11.00 kg 0.13
Milk Chocolate Dry goods 970g 13.95 500g 27.06
Heavy Cream (2) Dairy 900l 5.00 L 4.50
-Custard-
Whole Milk Dairy 1000ml 1.60 L 1.60
Sugar (1) Dry goods 125g 2.00 kg 0.25
Egg Yolks Others 200g 3.95 12 pcs. 1.31
Cornstarch Dry goods 75g 9.00 kg 0.67
Sugar (2) Dry goods 125g 2.00 kg 0.25
Butter Dairy 62.5g 22.00 kg 1.37
Vanilla Dry goods 10g 80 L 0.80
-Poached Pear- Fruits
Water Others 62.5l
Vanilla Dry goods 10g 80 L 0.80
White Wine Dry goods 75l 7.95 750ml 0.79
Pear Puree Fruits 75l 2.00 120g 1.25
Lemon Zest Dry goods 10g 6.50 kg 0.06
Pear Others 500g 3.50 kg 1.75

Total
Cost 45.65
Portion
Cost 1.14
Method:
-Mousse-
 Soak the gelatin in Cold water with ice.
 Melt the chocolate and reserve.
 Whip the cream (2) to very soft peaks, and reserve.
 Lightly stir the egg yolks and the sugar.
 Bring the milk and cream (1) to boil.
 Temper the yolks and return to the heat, cook to 85 degrees Celcius. Remove from the heat and
transfer to a cool bowl.
 Strain the custard mix and add the drained gelatin.
 Add the custard to the melted chocolate and emulsify with hand blender
-Custard-
 Place the milk and sugar (1) in a pot and place on the heat and add the vanilla.
 Meanwhile, mix sugar (2) with the egg yolks and corn starch.
 One the milk has come to a boil, temper in to the yolks mix.
 Pass through a strainer back to the pot, return to the heat and cook to a full boil for 2-3 minutes,
stirring constaatly.
 Turn out into a pan ad let it cool.
 While still slightly warm, mix in the butter.
 Blitz with a hand blender.
-Poached Pear-
 Peal the pear, cut in diced and submerge them in the water.
 In a pot, bring the water, wine, vanilla, pear puree, sugar, and lemon zest to boil.
 Reduce the heat to low, add the pear and poach until tender.
 Remove from heat.
DISH No. 2

Nutella Pate a
Choux with Portion
Name of dish: Caramel Walnut #: 40
Ref.source:
30%
( Food Cost)
Food
Ingredients:
-Cream Puff-
Milk Dairy 600ml 1.60 L 2.67
Flour Dry goods 600g 8.50 Kg 14.17
Butter Dairy 500g 22.00 kg 11
Eggs Others 24 pcs. 3.95 12 pcs. 7.90
-Nutella Filling-
Cream Dairy 1l 5.00 L 5.00
Nutella Others 500g 9.75 750g 6.50
-Ganache-
Glucose Dry goods 90g 4.90 500g 0.88
Cream Dairy 600g 5.00 L 3
Butter Dairy 575g 22.00 Kg 12.65
Milk Chocolate Others 70g 13.95 500g 1.95
-Chantily-
Cream Dairy 500ml 5.00 L 2.50
Vanilla Dry goods 10g 80.00 L 0.80
-Walnut Caramel-
Walnut Dry goods 200g 7.00 350g 4.00
Sugar Dry goods 224g 2.00 Kg 0.44
Cream Dairy 224ml 5.00 L 1.12
Glucose Others 120g 4.90 500g 1.17

Total
Cost 75.85
Portion
Cost 1.89
Method:
-Cream Puff-
 Put the milk and butter in a pot and make it into full boil.
 Once its boil, put the flour and continue mixing until evrything is incorporated. Remove it from heat
when you see a skin on the pot.
 put the paste in a clean mixing bowl and start adding the eggs one at a time. Mix it until it
incorporate them and become a smooth paste.
 Transfer in a piping bag and start piping.
 Bake at a preheated 220 degrees Celcius oven for 15 minutes. The oven will make them puff.
 Decrease the heat to 170 degrees celcius, and continue baking for another 20-30 minutes until puffs
are evenly golden brown.
-Nutella Filling-
 In a mixing bowl, out the cream and whipped into soft peak.
 Slowly add the nutella and whipped until become smooth.
-Chantily-
 In a mixing bowl, add the cream, sugar, and vanilla and start whipping until become smooth.
-Ganache-
 Melt the chocolate using double broiler.
 In a pot put the Cream and glucose and boil.
 Mix the boiled cream to the chocolate and let it cool.
 Blitz the mix chcolate with butter and until become shiny.

DISH No. 3

Portio
Name of dish: Fruit Platter n #: 40
Ref.source:
Total Cost: $ 86.60 Portion size: 100
30%
( Food Cost)
Food
Cost
Sales Price $7.21 % 30%
Ingredients:
3.00
Grapes green Fruits 250 250 g 3.00
3.00
Grapes red Fruits 250 250 g 3.00
22
Watermelon Fruits 2 pcs.. each 44.00
7.90
Honeydew Fruits 1 pc. each 7.90
9.90/
Kiwi Fruits 6 pcs pack 9.90
3.70/
Strawberries Fruits 2 punnet punnet 7.40
4.70/
2 punne
Blueberries Fruits punnet t 9.40
Raspberries Fruits 2 4.00/ 8.00

punnet punne
Total
Cost 86.60
Portio
n Cost 2.16
Method:
 In a green chopping board, cut the side of the watermelon, and honey deuy then cut it in a prescribe
shape.
 Put the water melon and honey deuy on the center of the plate.
 Put the rest of the fruit like raspberries, blue berries, strawberrys, kiwi, and grapes.
Standard Recipe Card - DRINKS

DISH No. 1

Virgin Pina Portion

Name of dish: Colada #: 40
Ref.source:
$21.2
%30
( Food Cost)
Food
Ingredients:
k
Pineapple chunks Fruits 5.7 g $4.63 kg $26.39
Ice 900 g - - -
Pineapple juice Dry goods 3.9 L $4.80 L $18.72
Coconut Milk Dry goods 3.9 L $2.25 L $8.77
Whole
pineap
Pineapple Wedge Fruits 30 pc $4.90 ple $7.35
Cherries Fruits 30 pc $4.63 kg $4.63

Total $63.8
Cost 6
Portion
Cost 30 $2.13
Methods:
1. Pour Coconut milk, ice, Pineapple juice,
and pineapple chunks in the blender
and blend until thickly smooth.

2. Pour and serve with a pineapple wedge
on the glass’ rim and cherries on top.
Standard Recipe Card - DRINKS

DISH No. 2

Watermelon Porti
Name of dish: Mint Cooler on #: 40
Ref.source:
Portion
Total Cost: $40.41 size: 30
Sale
Portion Cost: $1.35 Price at $13.47
%30
( Food
Cost)
Food
Cost
Ingredients:
Cost per
kg/l/Uni Actual
Item Specification Weight kg/l/Unit t cost
$2.5 k
Watermelon Fruits 6.0 kg 0 g $15.00
$2.7 k
Caster Sugar Dry goods 1.8 kg 0 g $4.86
wedge $1.3 p
Limes Fruits 60 s 4 c $9.75
$4.0
Limes Juice Dry goods 300 ml 0 L $1.20
Mint Others 120 leaves $3.2 b $9.60

0 u
n
c
Ice cubes To serve - - - - -

Total
Cost $40.41
Porti
on 3
Cost 0 $1.35
1. Mash mint leaves and limes at the bottom of glass

2. Fill glass with ice cube
3. Blend watermelon with lime juice and sugar
4. Pour juice in the glass and serve with mint leaves on top and watermelon bites in the rim of the
glass.
Appendices 2 Prep.No. 6. Week No.3
WORKFLOW PLAN AND EQUIPMENT DETAILS
Unit code:
Note: You are required to complete this workflow plan for each skills Demonstration session and
submit this plan to your trainer at the end of each session as evidence for marking.
Student Name: Jessa Alcazar

Student Id: 20220170
Unit name and Code: Prep 6 KII4020-CCC-R1-V1
Date of Skills Demonstration: 10/03/2023
Equipment required for each Dish Notes:

 You must identify and select appropriate knives and other equipment for each dish.
 You must confirm cleanliness for each equipment before use.
 You must assemble the equipment and use safely and hygienically during preparation.
 Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard
operating procedures
 You must select and identify suitable knife for precision cuts.
 You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2
burners per students) One equipment might be used for multiple dishes, please list the equipment under each
item, also indicate which equipment is suitable for cooking method and equipment specifications e.g. over
can be gas oven, induction or Combo oven.
 You must follow environment friendly practices while using equipment
 You must maintain the condition of equipment while operating and make any minor adjustments if required.
 You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
Part A: Menu Details
Name of Dish No. of List equipment of correct type and size,

required for dish. (Provide all the
serves equipment being used for all the task
including knives)
Dish 1 Ceasar Salad 40 Knife, chopping board, bowls, pans,

bowl
Dish 2 Crispy Battered Cauliflower 40 Knife, chopping board, bowls, pans,

pots
Dish 3 Minstrone Soup 40 Knives, green chopping board,
peeler, large pot ,ladle
Dish 4 Creamy Leek and Roasted Potato 40 knives, green chopping board,
whisk, grater
Dish 5 Pan Seared Salmon with Romesco 40 knives, green chopping board,
sauce, salsa whisk,
Dish 6 Grilled Prawns with Tamarind and 40 Knife, chopping board, bowls, pots,
Pineapple sauce pans, wooden spoon
Dish 7 Chicken Adobo with Roasted Garlic 40 Knife, chopping board, bowls, pots,
Flakes pans, wooden spoon
Dish 8 Thai Red Curry Duck Breast, Chilli 40 Knife, chopping board, bowls, pots,
and Green Shallot pans, wooden spoon
Dish 9 Mixed Pizza Platter (creamy spinach / 40 Knife, chopping board, bowls, pots,
meat lovers) pans, wooden spoon, grater, rolling
pin,
Dish 10 Crab Linguine Pasta with Rocket and 40 Knife, chopping board, bowls, pots,
chilli ,garlic pans, wooden spoon, tongs,
strainer, grater
Dish 11 Roasted root vegetables 40 Knife, chopping board, bowls, pots,
pans, wooden spoon
Dish 12 Chopseuy 40 Knife, chopping board, bowls, pots,
pans, wooden spoon
Dish 13 Nutella Pate a choux with caramel 40 Knife, chopping board, bowls, pots,
walnut pans, wooden spoon, whisk
Dish 14 Poached pear mousse martini 40 Knife, chopping board, bowls, pots,
(gluten free) pans, wooden spoon, whisk,
martini glass
Dish 15 Fruit Platter 40 Knife, chopping board, bowls,
wooden spoon
Dish 16 Virgin Pina Colada 40 Knife, chopping board, bowls,
glasses, pitcher
Dish 17 Watermelon Mint Cooler 40 Knife, chopping board, bowls,
glasses, pitcher
Part. B: WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION
ENTREE
Time Tasks Equipment specification and
cooking method (Include all
the cooking methods
equipment specification and
usage)
7:00AM-8:00AM briefing
8:05AM-8:40AM Mise and place Chopping board, knife,

bowls
Pot, stove, bowls

Blacnh cauliflower
8:45AM-9:00AM Boil eggs
Bowls, fryer, tongs, pan,

Cauliflower crumbing stove
9:05AM-9:20AM Frying bacon
9:25AM-9:45AM
Salad preparation/mixing Bowls, wooden spoon
Plates, ramekins
9:50AM-11:00AM Plating
11:00AM – 1:00 PM
Lunch Service
1:00PM – 3:00PM End of service /washing / cleaning
End of Service Procedure: Cleaning/ Sanitation

Task Task (e.g. cleaning floor or Tools used for cleaning Explain the Cleaning
equipment/dishwasher/stove etc.) (e.g. Detergent) method/process
Benches Detergent, soap and Wipe down

Clean and sanitize bench wiping clothes
rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
Dishes Wash, dry and stack all dishes and Dish washer, gloves, Rinse dishes and
equipment scrubs, clothes equipment, load dishes in
the dishwashing machine,
wipe dry and stack
Floor Clean floor Sweep rubbish oof the
Broom, mop bucket, floor, apply floor cleaner
floor cleaner, dustpan with mop, dry mop
List three (3) Environmental consideration while using above equipment
Turn off electricity when not required
Turn off stove and gas when not in use.
Conserve and use water wisely
SOUP

the cooking methods
usage)

bowls
Pot, stove, bowls

Melt the butter in large pot then saute leeks and
8:45AM-9:00AM garlic. Stir occasionally until soft and wilted.
In a large pot add the extra virgin oil and bacon
until it softened and brown.
9:05AM-9:20AM Add the potatoes, chicken broth, bay leaves,

thyme , salt, and pepper.
Add the celery, carrots and onion and sprinkle the
salt
9:25AM-9:45AM
Bring to boil, cover and simmer for 15 mins until Tong
potatoes are tender Kitchen spoon
Ladle
Blender, Chinois strainer
9:50AM-11:00AM Remove bay leaves and thyme sprigs, Puree the soup
with a blender until smooth, add the heavy cream
and stir. Strain to remove clumps
Add the 5L of vegetable stock and bring to boil.
Once boiling, simmer for 1 hour with a lid partially
covering the pot.
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
VEGETABLE

the cooking methods
usage)

bowls
Pan, pots, wooden spoon,

9:40AM-11:00AM tong,
Sauteeing /stirfrying pork and chicken
Blanching all the remaining vegetables
Plating
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,

wipe dry and stack
SEAFOOD

the cooking methods
usage)

bowls
Pot, stove, bowls

Marinate prawns, roast capsicum
8:45AM-9:00AM
9:00AM-10:00AM
Tong
Kitchen spoon
Steam and grill corn, salsa/tomato blanching Ladle
Pansearing salmon, tamarind and pineapple
simmering,
10:00AM-11:00AM
plating
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
MEAT

the cooking methods
usage)

bowls
Pot, stove, bowls

Marinate chicken for both dishes, panfry until half
8:45AM-9:30AM cook, add the marinade back and let It set.
9:30AM-11:00AM Add the rest of the ingredients, garnish with roasted

garlic, plating
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
FARINACIOUS

the cooking methods
usage)

bowls
Bowl, rolling pin

dough making
8:45AM-9:30AM
Boil pasta
Baking sheet, pan, rolling

9:30AM-11:00AM Knead the pizza dough, add toppings after the sauce pin
and bake. Add spinach and cheese
Cook crab pasta sauce. Add the rest of the
ingredients.
Plate
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
DESSERT

the cooking methods
usage)
8:05AM-8:40AM Mise and place
Martini glass, pot, stove

8:40AM-11:00AM Plate platter of fruits
Make caramel sauce, Nutella pate and choux
Roast nuts
Pach pear,
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
DRINKS

the cooking methods
usage)
8:05AM-8:40AM Mise and place Chopping board, bowls,

knives
Blender, glasses / pitcher

8:40AM-11:00AM Blend watermelon,
Blend pineapple and all other ingredients
Add ice
11:00AM – 1:00 PM
Lunch Service


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
APPENDIX 5 KITCHEN SERVICE PREPARATION YES NO

All kitchen personnel meet the expected requirements of personal hygiene ☒ ☐
and wear the correct uniform and safety clothes
Chefs are familiar with the preparation for the different dishes ☒ ☐
Chefs are familiar with all the equipment needed in preparation ☒ ☐
All chefs are briefed prior to each shift and are clear on their duties and ☒ ☐
responsibilities for service
Special requirements for each section are highlighted ☒ ☐
Food production personnel are fully competent in the preparation of the ☒ ☐
required dishes
They adhere to all hygiene and safety procedures at all times ☒ ☐
Their work area is clean and tidy at all times ☒ ☐
They assemble all appropriate ingredients in advance to ensure efficiency
and work productivity
Initial preparations are completed efficiently and items are stored correctly ☒ ☐
until required
Crockery is correct, clean, polished and not damaged ☒ ☐
Crockery is placed in hot box one hour prior to service. Dishes are ☒ ☐
prepared in accordance with standard recipes
Senior chef leads kitchen service from the pass ☒ ☐
All orders are dictated to by the chef ☒ ☐
Every dish is checked by senior chef before leaving the pass for ☒ ☐
presentation, quality and portion accuracy
Equipment is kept in a clean and safe state at all times ☒ ☐
Dishwashing machines are checked for cleanliness before use and ☒ ☐
Maintained
Water is changed at least twice a day and is at the correct temperature at ☒ ☐
all times
Correct quantities of detergent and rinse aid are safely used ☒ ☐
Waste disposal facilities are effectively used
Breakages are recorded and careless breakages are noted and action taken ☒ ☐
Student signature:
Date: 3/10/2023 & 24/03/2023
Appendix 7: DISHES CRITERIA
Prepare the following dishes to the criteria set out below:

Food Production Process Food Service Style
(1 different process must be (1 different service style must be
selected for each instance) selected for each instance)
Service Instance
Instance 1: bulk cooking à la carte
cook chill for extended life buffet
cook chill for five-day shelf set menu
life table d’hôte
cook freeze bulk cooking
fresh cook. operations
functions and events
festivals
Dish to be prepared & Category Special diets Accompaniment S NYS

Preparation process
Sauces/ Garnish/
Fillings
Dish 1:
X appetizers and fat free
__________________ salad X low identify
_____
stocks, sauces, carbohydrate
Recipe name:
SALMON CAESAR and soups low fat Caesar Salad
SALAD
Vegetables, low gluten Dressing
eggs and gluten -
No. of serves: 40
farinaceous free
̷ Prepared poultry and low

within games kilojoule
commercial time
constraints and fish and low sugar
deadlines shellfish sugar free
̷ Reflected
required meat type I and
quantities to be hot and cold type II diabetic
produced
̷ Demonstrated dessert vegan
portion control pastries, cakes

procedures
and yeast goods
̷ Responded to
special customer
requests and
dietary
requirements
Dish 2:
X appetizers and fat free
__________________ salad low identify
_____
stocks, sauces, carbohydrate Chives ( Garnish)
Recipe name: CRISPY
CAULIFLOWER and soups low fat
Vegan Aioli
Vegetables, low gluten ( Dressing)
No. of serves: 40
eggs and gluten
farinaceous free
̷ Prepared within
commercial time poultry and low
constraints and games kilojoule
deadlines
̷ Reflected fish and low sugar
required shellfish sugar free
quantities to
be produced meat type I and
̷ hot and cold type II diabetic
Demonstrated
portion control dessert X vegan
procedures pastries, cakes
̷ Responded to
special customer and yeast goods
requests and
dietary
requirements
Dish 3:
Minestrone Soup appetizers and fat free
salad low identify
Recipe name: stocks, sauces, and carbohydrate __Shredded
soups low fat
Parmesan________
No. of serves: Vegetables, eggs low gluten
40 and farinaceous gluten free
Prepared within poultry and games low kilojoule
commercial time fish and shellfish low sugar
constraints and meat sugar free
deadlines hot and cold type I and
Reflected dessert type II
required pastries, cakes and diabetic

quantities to yeast goods vegan
be produced
Demonstrated
portion control
procedures
 Responded to
special
customer
requests and
dietary
requirements
Dish 5:
Creamy Leek and appetizers and fat free
Potato Soup salad low identify
__________________ stocks, sauces, and carbohydrate ____Croutons____
_____ soups low fat
_____
Recipe name: Vegetables, eggs low gluten
and farinaceous gluten free
No. of serves: poultry and games low kilojoule
40 fish and shellfish low sugar
Prepared within meat sugar free
commercial time hot and cold type I and
constraints and dessert type II
deadlines pastries, cakes and diabetic
Reflected yeast goods vegan
required
quantities to
be produced
Demonstrated
portion control
procedures
 Responded to
special
customer
requests and
dietary
requirements
Dish 5:
Pan Seared Salmon appetizers and fat free
with Romesco Sauce
salad low identify
Topped with Grilled
Corn Mango Salsa stocks, sauces, carbohydrate Salsa
and soups low fat
Recipe name:
Vegetables, low gluten
eggs and gluten
No. of serves:
40 farinaceous free
aPrepared within poultry and low

commercial time
games kilojoule
constraints and
deadlines fish and low sugar
aReflected
shellfish sugar free
required
quantities to be meat type I and
produced
hot and cold type II diabetic
aDemonstrated
portion control dessert vegan
procedures
pastries, cakes
 aResponded
to special and yeast goods
customer
requests and
dietary
requirements
Dish 6:
Grilled Prawns with appetizers and fat free
Tamarind Pineapple
salad low identify
Sauce Topped with
Chili Fkakes and stocks, sauces, carbohydrate Chili Flakes and
Parsley
and soups low fat Parsley
Recipe name:
No. of serves: eggs and gluten

40 farinaceous free
aPrepared within poultry and low
commercial time
aReflected
required shellfish sugar free
quantities to be meat type I and
produced
aDemonstrated hot and cold type II diabetic
portion control dessert vegan
procedures
 aResponded pastries, cakes
to special and yeast goods
customer
requests and
dietary
requirements
Dish 7:
appetizers and fat free
Chicken Adobo with salad low identify

Roasted Garlic Flakes stocks, sauces, carbohydrate 1. Roasted
Recipe name:
and soups low fat garlic flakes
Vegetables, low gluten 2. Quail eggs
No. of serves:
40 eggs and gluten Bay leaves
Prepared within farinaceous free
commercial time  poultry and low
constraints and
deadlines games kilojoule
Reflected fish and low sugar
required quantities
to be produced shellfish sugar free
Demonstrated meat type I and
portion control
procedures hot and cold type II diabetic
 Responded dessert vegan
to special
customer pastries, cakes
requests and and yeast goods
dietary
requirements
Dish 8:
Thai Red Curry Duck salad low identify
Breast with Chili and
green shallots stocks, sauces, carbohydrate 1. Green
Recipe name: and soups low fat shallots
Vegetables, low gluten 2. Red chili

No. of serves:
eggs and gluten
40 Red curry sauce
farinaceous free
Prepared
within poultry and low
commercial time games kilojoule
constraints and
Reflected shellfish sugar free
required
quantities to meat type I and
be produced hot and cold type II diabetic
Demonstrate
d portion dessert vegan
control pastries, cakes
procedures and yeast goods

 Responded
to special
customer
requests and
dietary
requirements
Dish 9:
Crab Linguine pasta salad low identify
with chili, rockets and
garlic stocks, sauces, carbohydrate
Recipe name: and soups low fat  Chili flakes
No. of serves:  Rockets
eggs and gluten
40
farinaceous free Roasted Garlic
√ Prepared within
deadlines
√ Reflected fish and low sugar
required quantities shellfish sugar free
to be produced
√ Demonstrated meat type I and
portion control hot and cold type II diabetic
procedures
√ Responded to dessert vegan
special customer pastries, cakes
requests and dietary
requirements and yeast goods
Dish 10:
Spinach Pizza with salad low identify
parmesan and
mozzarella cheese stocks, sauces, carbohydrate
Recipe name: and soups low fat
 Spinach
No. of serves:  Parmesan
eggs and gluten
40 cheese
farinaceous free
√ Prepared within
Mozzarella cheese

deadlines
fish and low sugar
√ Reflected
required quantities shellfish sugar free
to be produced
meat type I and
√ Demonstrated
procedures
dessert vegan
√ Responded to
requests and dietary and yeast goods
requirements
Dish 11:
_Rosted Root salad low identify
Vegetables_
stocks, sauces, carbohydrate - Thyme
Recipe name:
and soups low fat
No. of serves: Vegetables, low gluten -
40 eggs and gluten
Prepared within farinaceous free
commercial time
constraints and poultry and low
deadlines games kilojoule
Reflected
required fish and low sugar
quantities to be shellfish sugar free
produced
Demonstrated meat type I and
procedures
Responded to dessert vegan
requests and
dietary and yeast goods
requirements
Dish 12:
_Filipino Chopseuy___ salad low identify

Recipe name: stocks, sauces, carbohydrate -Quail egg
and soups low fat ____________
No. of serves:
40
eggs and gluten
Prepared within
commercial time farinaceous free
constraints and poultry and low
deadlines
Reflected games kilojoule
required fish and low sugar
quantities to be
produced shellfish sugar free
Demonstrated meat type I and
portion control
procedures hot and cold type II diabetic
Responded to dessert vegan
special customer
requests and pastries, cakes
dietary and yeast goods
requirements
Dish 13
Poached Pear Mousse Martini Short and fat free choc. based
sweet pastry low sauces
Recipe name: Choux pastry carbohydrate custards and
Poached Pear Mousse Martini
Strudel low fat crèmes
No. of serves:
_______40_________ Yeast-raised low gluten flavoured
pastries gluten free creams
Prepared within Breads low flavoured
commercial time constraints
and deadlines Cakes kilojoule butters
Reflected required Hot desserts low sugar fruit purées,
quantities to be produced
Demonstrated portion Cold desserts sugar free sauces or coulis
control procedures Frozen Desserts type I and fruit syrups
Responded to special
customer requests and type II diabetic sabayon
dietary requirements vegan zabaglione
sugar syrups
other:
_____________
Dish 14:
Nutella Pate a Choux with Short and fat free choc. based
Caramel Walnut
Choux pastry carbohydrate custards and
Recipe name:
Nutella Pate a Choux with Strudel low fat crèmes
Caramel Walnut Yeast-raised low gluten flavoured
No. of serves: pastries gluten free creams
_______40_________
Breads low flavoured
Prepared within Cakes kilojoule butters

commercial time constraints Hot desserts low sugar fruit purées,
and deadlines
Reflected required Cold desserts sugar free sauces or coulis
quantities to be produced Frozen Desserts type I and fruit syrups
Demonstrated portion
control procedures type II diabetic sabayon
Responded to special vegan zabaglione
customer requests and
dietary requirements sugar syrups

other:
_____________
Dish 15:
Fruit Platter Short and fat free choc. based
Fruit Platter
Strudel low fat crèmes
No. of serves:
_______40_________ Yeast-raised low gluten flavoured
pastries gluten free creams
Prepared within Breads low flavoured
commercial time constraints
and deadlines Cakes kilojoule butters
Reflected required Hot desserts low sugar fruit purées,
quantities to be produced
Demonstrated portion Cold desserts sugar free sauces or coulis
control procedures Frozen Desserts type I and fruit syrups
customer requests and type II diabetic sabayon
dietary requirements vegan zabaglione
sugar syrups
other:
Cut Fruits
_____________

Preparation process
Sauces/ Garnish/
Fillings
Dish 16:
appetizers and salad  fat
stocks, sauces, and free identify
Pina Colada
soups  low Pineapple
Recipe name:
Vegetables, eggs and carbohyd
farinaceous rate
No. of serves:
30 poultry and games low fat
 Prepared within fish and shellfish low gluten

commercial time meat 
constraints and
deadlines hot and cold dessert gluten
 Reflected pastries, cakes and free
required
quantities to be yeast goods low kilojoule
produced  Others: Drinks low sugar
 Demonstrated
portion control sugar free
procedures type I and type
 Responded to
II diabetic
special customer
requests and 
dietary
vegan
requirements
Dish 17:
Watermelon Mint Cooler
soups  low Mint and lime
Recipe name:
farinaceous rate
No. of serves:
fish and shellfish low gluten
 Prepared within
constraints and
hot and cold dessert gluten
deadlines
 Reflected required pastries, cakes and free
produced
 Demonstrated portion  Others: Drinks low sugar
control procedures sugar free
 Responded to special
type I and type
dietary requirements II diabetic

vegan
Note: Check list for the assessor in marking has been integrated in LMS for each student assessment.
Please be reminded as well that you need to attach the photos before, during and after the
kitchen operation/ session which is a minimum of 3 photos per dish
Appendix 9: Customer feedback form
Week 5
Standard Recipe Card – Entree

Dish no. 1 – Jalapeno Poppers

JALAPENO Portion
Name of dish: POPPERS #: 40
Ref.source:
Portion Cost: $4.1 Sale Price at
30%
( Food Cost)
Food
Ingredients:
Jalapenos PASTRY 2 kg $31.48 kg $62.96
Vegan Cream Cheese DRY GOODS 1 kg $46.67 kg $46.67
Per
Garlic Powder DRY GOODS 100 g $6.50 155g $6.50
Per
Onion Chives VEGETABLES 30 g $3.20 punnet $9.6
Per
Vegan Bacon COLD CUT 800 g $9.90 200g $39.6
Total $165.3
Cost 3
Portion
Cost $4.1
Methods
1. Wash the jalapenos and remove the seeds.
2. Make the filling by combining vegan cream cheese and garlic powder.
3. Put some vegan bacon on top.
4. Bake it for about 15 minutes in the oven in 100 degrees Celsius.
Standard Recipe Card – Entree

Dish no. 1 – Pumpkin Hummus
STUDENT NAME: Dan Andrew Barrion

PUMPKIN HUMMUS WITH Portion

Name of dish: HOT BREAD #: 40
Ref.source:
Portion Cost: $1.8 Sale Price at $6
30%
( Food Cost)
Food
Sales Price $6 Cost % 30%
Ingredients:
Weight
kg/l/Uni Cost per Actual
Item Specification t kg/l/Unit cost
Pita Bread (V) PASTRY 800 g $3.65 100g $29.2
p
Pumpkin VEGETABLES 2 cs $10.95 pc $21.9
m Per
Extra Virgin Olive Oil DRY GOODS 100 l $9.50 375ml $3.17
Per
Cumin DRY GOODS 80 g $1.50 30g $4.50
Tahini Paste DRY GOODS 50 g $6.50 btl $6.50
m Per
Maple Syrup DRY GOODS 100 l $6.60 250ml $3.30
m
Lemon Juice FRUIT 80 l $3.50 kg $3.50
Total
Cost $72.07
Portion
Cost $1.8
Methods:
1. Cut the pumpkin into quarters and season it with maple syrup, tahini paste, cumin and evoo.
2. Bake it in the oven for 30 minutes in 120 degrees Celsius.
3. After baking, let it rest and remove the outer layer of the pumpkin.
4. Put it in a bowl and make the hummus by using a stick blender.
5. Let the hummus cool in the fridge.
6. Grill the bread and put some salt on top.
Standard Recipe Card - Seafood

DISH No. 1 – Smoke Salmon Pikelets

MINI SMOKED
SALMON PIKELETS
WITH HERB CREME
FRAICHE TOPPED
WITH TOBIKO CAVIAR Portio
Name of dish: AND DILL n #: 40
Ref.source:
$62.76 $62.76 Portion size: 100g
( Food Cost)
Food
Ingredients:
k
Smoked Salmon 0.5 g $60 $30
Creme fraiche (Meander Valley) 0.2 l $10 $5
Jelly Cranberry Sauce Jar 0.05 l $2.40 $1.20
Yuzu Juice Bottle 0.05 l $10 $5
k
Self Raising Flour 0.5 g $2 $1
p
c
Egg 2 s $0.41 $1
Milk (Norco) Full Cream 0.3 l $2.99 $0.90
Salt 0.015 g $1 $0.001
k
Scallions 0.05 g $5 $2.50
k
Ocean King Black Lumpfish Caviar Tin 0.05 g $6.50 $0.13
k
Dill Fresh 0.015 g $3.20 $0.21
Water
Cooking Olive Oil 0.02 l $0.024 $0.004
Total
Cost $62.76
Portio
n Cost $1.17
Methods:
1. In a large mixing bowl, make the butter by combining the self raising flour, egg, milk, salt,, yuzu
juice and briefly whisk, then add the scallions.
2. Place a medium frying pan on medium heat. Add a little butter or oil and spread it over the base of
the pan.
3. When your pan is warm, spoon out 1-2 tablespoons of batter per pikelet – leaving room so they
don’t touch each other.
4. Once your pikelets are golden brown on the bottom (and start to bubble slightly on top) flip over
for 30 seconds or so before removing. Continue with remaining batter.
5. Serve pikelets warm or cold. Top with crème fraiche, smoked salmon, jelly cranberry sauce, caviar
and dill.
Standard Recipe Card - Seafood

DISH No. 2 – Prawn Wonton

PRAWN WONTON WITH

ROASTED SESAME SEED WITH
SWEET CHILI SAUCE TOPPED Portion
Name of dish: WITH SOUR CREAM #: 40
Ref.source:
Total Cost: $62.76 Portion size: 50G
( Food Cost)
Food
Ingredients:
WONTON WRAPPER PACK 1.20 KG $1 $12
PRAWNS FRESH 0.8 KG $0.026 $20.80
ONIONS FRESH 0.1 KG $0.0032 $0.32
GINGER FRESH 0.1 KG $0.029 $2.90
BUNC
CORIANDER FRESH 1 H $3.20 $3.20
LIGHT SOY SAUCE BOTTLE 0.02 L $0.0094 $1.88
EGG 2 PCS $0.41 $1
SESAME OIL BOTTLE 0.05 L $0.04 $0.002
SALT AND PEPPER PINCH
SWEET CHILI SAUCE BOTTLE 2 L $0.0042 $8.40
SESAME SEED PACK 0.2 KG $0.0078 $1.56
BUNC
PARSLEY FRESH 1 H $3.20 $3.20
SOUR CREAM 0.5 L $0.0015 $7.50
Total
Cost $62.76
Portion
Cost $1.56
Methods:
1.combine all the fillings in a

small bowl.(prawns, onion, ginger,
coriander, light soy sauce, sesame
oil, salt and pepper)
2. Place filling in the center of

each wrapper
3. Fold one end of the

wrapper over and moisten
the bottom edge.
4. Crimp the top part of the
wrapper to the moistened
edges to seal.
5. Fry wontons in a pan of oil
heated to 180-degree
Celsius
6. Cook both sides until they
are crispy brown, being
sure not to overcrowd the
pan.
7. Top with sour cream,
sesame seeds and parsley
Standard Recipe Card - Meat

DISH No. 1 – Chicken Alfredo
STUDENT NAME: Dan Andrew

Barrion
Portion
Name of dish: Chicken Alfredo Canapes #: 40
Ref.source:
30%
( Food Cost)
Food
Ingredients:
Chicken breast strips Poultry 4000g $8.50 Kg $34.00
Green onion chives Vegetables 1 $2.80 bunch $2.80
Sourdough bread Dry goods 3 packs $6.50 1EA $19.50
Alfredro sauce - - - -
Butter Dairy 215g $5.80 400g $1.25
Minced garlic Vegetable 16 cloves $24.58 Kg $0.40
Heavy cream Dairy 1,250 ml $5.00 L $6.25
Parmessan cheese Dairy 1000 g $6.30 250 g $25.20

Total $89.4
Cost 0
Portion
Cost $2.25
1.Preheat oven to 180 C.

2.Finely chop chicken and transfer into a
medium bowl. Cut green onion and add to the
bowl.
3.Finally, add warm Homemade Alfredo Sauce
and mix well.
4.Add a cup of freshly grated Parmesan
cheese, and mix it again.
Alfredo Sauce:
1. Add butter and garlic to a sauté pan and heat over low heat. Allow to cook until the butter is infused with
the garlic, about 5 minutes.
2. Add 1 cup of heavy cream, stir, and allow to come to a simmer. Increase heat to medium, if needed.
Cook for 5 minutes.
Standard Recipe Card - Meat

DISH No. 2 – Beef with Caramelize Onion
STUDENT NAME: Jessa

Alcazar
STUDENT ID NUMBER:
20220170
Beef and Caramelize Onion Portio

Name of dish: Canapes n #: 40
Ref.source:
30%
( Food Cost)
Food
Cost
Ingredients:
Weight Actual
$24.0
Beef tenderlion (trimmed) Meat 2000g 0 Kg $48.00
Salt Dry goods 4g $1.20 kg $0.048
$11.0
Soy sauce Dry goods 500 ml 0 L $5.5
Garlic powder Dry goods 8g $2.00 Pr 50 g $0.32
Paprika Dry goods 3g $1.60 Pr 30 g $0.16
Ground black pepper Dry goods 3g $4.20 Pr 100 g $0.13
$16.7
Butter Dairy 45 g 0 kg $0.75
Canola oil Dry goods 15 g $3.70 L $0.55
Brown sugar Dry goods 30 g $3.40 kg $0.10
Brown onion Vegetables 3 pcs $3.20 Kg $0.96
Sour cream Dairy 250 ml $3.00 Pr 200 ml $3.75
Baby spinach Vegetables 100 g $2.00 Pr 60g $3.33
Sourdough bread Dry goods 3 packs $6.50 1EA $19.50

Total $74.4
Cost 3
Portio
n
Cost $1.87
Methods:
1. Heat oven to 230 degree Celsius . In small bowl, mix 1/2 teaspoon of the salt, the garlic powder,
paprika and pepper. Rub mixture all over beef. Place beef in small shallow roasting pan; tuck thin
end under.
2. Bake 20 to 25 minutes or until meat thermometer inserted in center reads 60°C. Cool completely.
3. Meanwhile, in 12-inch skillet, heat butter and oil over medium heat until butter melts. Add brown
sugar and onions; stir to coat. Cook 10 minutes, stirring occasionally, until onions begin to soften.
Add wine. Reduce heat to medium-low. Cover; cook 10 to 15 minutes or until onions are very
tender.
4. To serve, spread sourdough slices with sour cream mixture. Top each with spinach leaves. Thinly
slice beef; layer over spinach. Top with onions.
Standard Recipe Card – Farinacious

Dish 1 – Potato Balls

Potato balls Portion

Name of dish: with Aioli #: 40
Ref.source:
30%
( Food Cost)
Food
Ingredients:
Potato Vegetable 2Kg $3.75 Kg $7.50
Mozzarella cheese Dairy 500g $15.71 Kg $7.86
Cooking Cream Dairy 250ml $7.00 L $1.75
Eggs Poultry 1 dozen $5.20 dozen $5.20
Bread crumbs Dry good 1Kg $10.50 Kg $10.50
Cooking Oil Dry good 1L $3.70 L $3.70
Flour Dry good 250g $1.15 Kg $0.29
Butter Dairy 250g $12.08 Kg $3.02
Salt Dry good 20g $2.00 Kg $0.04
Pepper Dry good 20g $2.00 Kg $0.04
Chives Vegetable 10g $30.00 Kg $0.30
Aioli:
Garlic Vegetable 10g $30.00 Kg $0.30
White vinegar Dry good 100ml $0.85 L $0.09

Total
Cost $40.59
Portion
Cost $1.02
Methods
1. In a large pot, boil potatoes until tender

then mash.
2. In a large bowl, stir together the mashed
potatoes, cheese, eggs, and a pinch of
salt and pepper until well combined.
3. Place the breadcrumbs in a separate
large bowl.
4. Scoop out about 3 tablespoons of the
mashed potato mixture and roll it into a
ball then roll the ball in the breadcrumbs.
Repeat the rolling and breading process
with the remaining mashed potato
mixture.
5. Line a baking sheet with paper towels.
Add the vegetable oil to a large heavy-
bottomed stockpot set over medium heat
and attach the deep-fry thermometer.
6. Once the oil reached 182°C, add a few of
the mashed potato balls and cook them,
turning occasionally, until they’re golden
brown.
7. Using a slotted spoon or colander,
transfer the mashed potato balls to the
paper towel-lined plate and immediately
season them with salt.
8. Add the remaining mashed potato balls
to the oil
9. Serve the mashed potato balls with Aioli.
Standard Recipe Card – Farinacious

Dish 2 – Baked Carb Meat Sushi

Baked Crab Portion

Name of dish: Meat Sushi #: 40
Ref.source:
30%
( Food Cost)
Food
Ingredients:
Seaweed Dry good 84g $35.00 Kg $2.94
Sushi rice Dry good 1kg $4.70 Kg $4.70
Rice wine vinegar Dry good 50ml $9.20 L $0.46
Furikake Dry good 25g $74.00 Kg $1.85
Japanese mayo Dry good 500g $16.00 Kg $8.00
Sriracha Dry good 50g $15.60 Kg $0.78
Imitation crab Wet good 1000g $10.20 Kg $10,20
Corn Vegetable 420g $26.20 Kg $1.10
Salt Dry good 10g $2.00 Kg $0.02
Pepper Dry good 10g $2.00 Kg $0.02
Frozen mango Frozen good 500g $11.00 Kg $5.50
Cream cheese Dairy 250g $22.80 kg $5.70

Total $41.2
Cost 7
Portion
Cost $1.03
Method:
1. Cut the crab sticks into small cubes, place it in a bowl. Add the soy sauce. Add a pinch of salt,
Japanese mayo, sriracha and stir.
2. Rinse 4 cups of sushi rice and cook it as per the package instructions. Once the rice is cooked, you
can add a small splash of rice vinegar and mix.
3. Set the cooked rice aside, cut the nori into 6 equal sized squares. Once the nori is cut, add a
tablespoon of the sticky rice, and press it down onto each square. Doing this first will soften the
nori and make it easy to place in the muffin tin.
4. Place each Nori and rice square into a muffin tin insert, and make sure it’s even. Add a tablespoon
of the cubed marinated crabs and scoop it on top of the rice, into each cup.
5. Bake in a pre-heated 204 C oven for about 15 minutes. Take the sushi cups out of the oven and
enjoy with extra spicy mayo on top, mango and chives for garnish.
Standard Recipe Card - Vegetable

DISH No. 1 – Vegetarian CIgar

Vegetarian Portion
Name of dish: Cigar #: 40
Ref.source:
% 30
( Food Cost)
Food
Ingredients:
Roll pastry Dry goods 900 g $2.90 300g $8.70
Potato Vegetables 1 kg $3.50 kg $3.50
Carrots Vegetables 1 kg $3.66 kg $3.66

Gralic Vegetables 50 g $25.00 kg $1.25
Onion Vegetables 150 g $3.00 kg $0.45
Coriander Vegetables 100 g $3.20 50g $6.40
Parsley Vegetables 100 g $3.20 50g $6.40
Soy sauce Dry goods 200 ml $4.30 500ml $1.72
Sprout Vegetables 500 g $2.40 250g $4.80
Salt Dry goods 15 g $1.20 Kg $0.02
Pepper Dry goods 15 g $1.75 kg $0.03
Vinegar Dry goods 150 ml $1.70 1L $0.25
Sweet chilli sauce Dry goods 700 ml $2.95 700ml $2.95
Green Capsicum Vegetables 150 g $6.99 kg $1.00

Total
Cost $42.45
Portio
n Cost $1.06
Methods:
1. Heat the oil in medium using a wok or large frying pan. When the oil is already hot, saute the garlic
and onions until aromatic, about 1 minute.
2. Add the carrots, green capsicum and potato and stir-fry for about 3 minutes. Add the bean sprouts
and pour in the soy sauce and oyster sauce. Season with a little pepper. Mix everything and cook
for another 1-2 minutes until all the vegetables are tender but still retain some crunch. Adjust
seasoning, if needed, by adding more salt, soy sauce, etc. to taste.
3. Remove from the heat and place in a strainer or colander to drain all the liquid remaining. Allow to
cool completely.
4. To make the spring rolls, place about 2 tablespoon of the filling in one of the corners of the
wrapper. Roll the corner with the filling (spreading it a little) towards the middle. Fold the sides
inward to seal, then continue to roll until you have about an 2 inches left of the wrapper. Using
your finger, brush the edges with a little water then seal completely. Make sure it is tightly secured.
Place the finished roll on a platter with the sealed side downwards. Repeat until all the filling is
gone. If you wish to see the illustration on how to make the spring rolls, please click here. For this
recipe, I doubled the wrapping as this Lumpia is bigger than the Lumpiang Shanghai (meaty spring
rolls).
5. Heat the oil in a deep pan until hot (it is ready when a tiny piece of bread dropped into the oil
sizzles immediately). Fry the spring rolls in batches avoiding overcrowding for about 3-5 minutes or
until medium brown in color. Transfer to a colander lined with paper towels. Place the spring rolls
upright to ensure proper draining.
6. Serve with sweet chili sauce or to be authentic a spicy vinegar sauce. Enjoy immediately!
Standard Recipe Card - Vegetable

DISH No. 2 – Flakey Rustic Tuscan Pepper

Flakey Rustic Portion

Name of dish: Tuscan Pepper #: 40
Ref.source:
% 30
( Food Cost)
Food
Ingredients:
Weight Actual
Balasamic vinegar Dry goods 250 ml $5.50 250ml $5.50
Honey Dry goods 150 g $5.70 400g $2.13
Fresh mint Vegetable 50 g $3.20 50 $3.20
Yellow Capsicum Vegetable 1 kg $6.99 Kg $6.99
Red Capsicum Vegetable 1 kg $6.99 Kg $6.99
Orange Capsicum Vegetable 1 kg $6.99 kg $6.99
Goat Fetta Cheese Dairy 200 g $7.50 100g $15.00
Cream Cheese Dairy 250 g $5.70 250g $5.70
Craker Flakes Dry goods 450 g $3.50 225g $7.00
Cherry tomato Vegetable 500 g $2.50 250g $5.00

Total
Cost $66.70
Portio
n Cost $1.66
Method
1. In a large bowl, whisk oil, vinegar, honey and mint. Add peppers; toss to coat. Let stand 15 minutes.
2. Meanwhile, in a small bowl, beat goat cheese and cream cheese. Spread 1 rounded teaspoon on each
cracker. Drain peppers well. Arrange peppers and cherry tomato on cheese-topped crackers.
Standard Recipe Card - Dessert

DISH No. 1 – Banoffee Pie

Porti
Name of dish: Banoffee pie on #: 40
Ref.source:
Total Cost: 54.94 Portion size: 100
30%
( Food Cost)
Food
Cost
Sales Price 4.99 % 30%
Ingredients:
Butter Dairy 250 g 22.00 Kg 5.50
Digestives Crackers Dry goods 750 g 3.70 Pack 14.80
Lemon Juice 20 g 6.50 Kg 0.13
Condensed Milk Dairy 1500 3.80 395 g 14.43
Cream Dairy 1L 5.00 L 5.00
Egg Yolks Others 16 yolks 3.95 1 dozen 5.26
Cornstrach Dry goods 85 g 2.95 Kg 0.25
Banana Fruits 1500 g 4.00 kg 6.00
Sugar Dry goods 100 g 2.00 Kg 0.20
Chocolate Others 300 g 13.95 500g 8.37

Total
Cost 59.94
Porti
on
Cost 1.49
Methods:
 Mix the melted butter and crashed crackers.
 Pressed into pie cups, baked into 170 degrees celcius for 12 minutes
 In a pot, mix condesed milk, cream, cornstarch, egg yolks. Mix first until the conrstarch is being
dissolve then put in a meduim heat, whisk until thicken.
 Chopped banana and add citrus juice into banana and mix.
 Add the filling into the banana and place into the crust base.
 Whipped the cream and put on top.
 Drizzle with chocolate and caramel.
Standard Recipe Card - Dessert

DISH No. 2 – Yema Cake

Porti
Name of dish: Yema Cake Cups on #: 40
Ref.source:
Total Cost: 36.07 Portion size: 100
30%
( Food Cost)
Food
Cost
Sales Price 3.00 % 30%
Ingredients:
-Yema Icing-
Condenced Milk Dairy 1100g 3.80 395 g 10.58
Egg yolk (1) Others 12 Yolks 3.95 1 dozen 3.95
Evaporated Milk Dairy 300 g 8.82 L 2.64
Cornstarch Dry goods 64 g 2.95 kg 0.18
Salted Butter Dry goods 171 g 22.00 kg 3.76
-Chiffon Cake-
Egg White Others 100 g 3.95 1 dozen 0
Sugar (1) Dry goods 200 g 2.00 Kg 0.40
Cream of Tartar Dry goods 5g 4.00 125 g 0.02
Cake Flour Dry goods 375 g 4.00 Kg 1.50
Baking Powder Dry goods 37.5 g 5.56 300 g 0.21
Sugar (2) Dry goods 255 g 2.00 Kg 0.51
salt Dry goods 5g 1.20 Kg 0.006
Pineapple Juice Dry goods 300 ml 2.05 L 0.61
Egg Yolks (2) Others 12 Yolks 3.95 1 dozen 3.95
Vegetable Oil Dry goods 180 ml 4.20 L 0.76
Cheddar Cheese Dairy 500 g 14.00 kg 7.00

Total
Cost 36.07
Porti
on
Cost 0.90
Method:
 Put condensed milk in a pan, eggs yolks, evaporated milk, and corn starch. Mix it well and make
sufre the corn starch is being dissolve before outting in a heat.
 Wisk it continuesly until in slightly thicken. Turn off the heat and put the butter and transfer to a
cool container.
 In making chiffon cake, make a meringue stiff peak.
 Combine all dry ingredients and the juice, oil mix until smooth.
 Fold the meringue to batter mixture.
 Bake 170 degrees celcius to 40-45 minutes and cool down.
Standard Recipe Card – Drinks

Dish no. 1 – Blue Surfer
STUDENT NAME: Dan Andrew Barrion

Portion
Name of dish: Blue Surfer #: 40
Ref.source:
$17.8
%30
( Food Cost)
$17.8 Food
Sales Price 6 Cost % 30%
Ingredients:
Blue Curacao 1.2 L $24.14 L $28.96
Pineapple Juice 5 L $2.40 L $12.00
Soda Water 5 L $1.10 L $5.50
K
Ice .4 g - - -
K
Pineapple Chunks .8 g $4.63 Kg $3.70
p
Skewers 40 cs $11.99 100pcs $4.80
Total $54.9
Cost 6
Portion
Cost 40 $1.37
Method
1. Pour blue curacao into glass

2. Put ice half way of the glass
3. Layer pineapple juice
4. Garnish with mint leaves
Standard Recipe Card - Drinks

Dish 2 – Lychee Licious

Lychee Portion
Name of dish: Licious #: 40
Ref.source:
%30
( Food Cost)
Food
Ingredients:
K
Lychee 1.2 g $4.91 Kg $5.89
Pineapple Juice 1 L $2.40 L $4.00
Soda Water 1.5 L $1.10 L $1.65
K
Ice 1 g - - -
Simple Syrup(Sugar and Water) Just Sugar 1.2 L $1.90 L $2.28
p
Cocktail umbrella 40 c $3.99 20 pcs $7.98
Total $21.8
Cost 0
Portion
Cost 40 $0.55
Methods:
1. Muddle lychee fruit with simple syrup in glass
2. Put ice
3. Put Pineapple juice

4. Top up with soda water
5. Garnish with cocktail umbrella and lychee
Appendices 2
WORKFLOW PLAN AND EQUIPMENT DETAILS
Unit code:
Note: You are required to complete this workflow plan for each skills Demonstration session and
submit this plan to your trainer at the end of each session as evidence for marking.
Student Name: Jessa Alcazar

Student Id: 20220170
Unit name and Code: Prep 6 KII4020-CCC-R1-V1
Date of Skills Demonstration: 24/03/2023
Part A: Menu Details
Name of Dish No. of Date of Production
serves
Dish 1 Jalapeno Poppers 40 24/03/2023

Dish 2 Pumpkin Hummus 40 24/03/2023
Dish 3 Mini Smoked Salmon Pikelets 40 24/03/2023
Dish 4 Prawn Wonton 40 24/03/2023
Dish 5 Chicken Alfredo 40 24/03/2023
Dish 6 Beef and Caramelized Onion 40 24/03/2023
Dish 7 Potato Balls 40 24/03/2023
Dish 8 Baked Crab 40 24/03/2023
Dish 9 Vegetarian Cigar 40 24/03/2023
Dish 10 Flakey Rustic Tuscan 40 24/03/2023
Dish 11 Banoffee Pie 40 24/03/2023
Dish 12 Yema Cake Cup 40 24/03/2023
Dish 13 Blue Surfer 40 24/03/2023
Dish 14 Lychee Licious 40 24/03/2023
Equipment required for each Dish Notes:

 You must identify and select appropriate knives and other equipment for each dish.
 You must confirm cleanliness for each equipment before use.
 You must assemble the equipment and use safely and hygienically during preparation.
 Your trainer will confirm your knowledge and skills to operate these equipment effectively as per standard
operating procedures
 You must select and identify suitable knife for precision cuts.
 You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2
burners per students) One equipment might be used for multiple dishes, please list the equipment under each
item, also indicate which equipment is suitable for cooking method and equipment specifications e.g. over
can be gas oven, induction or Combo oven.
 You must follow environment friendly practices while using equipment
 You must maintain the condition of equipment while operating and make any minor adjustments if required.
 You must report any fault or hazard identified in the equipment and rectify it if safe to do so.
WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION
Entree
Time Tasks List equipment of correct type and Equipment specification

size, required for dish. (Provide all and cooking method
the equipment being used for all the (Include all the cooking
task including knives) methods equipment
specification and usage)
KITCHEN INDUCTION
7:00AM-
7:30AM
PREPARATION OF CHEF’S KNIFE, GREEN CHOPPING

7:30AM- INGREDIENTS BOARD
8:00AM
BAKING OF PUMPKIN BAKING

BAKING TRAY, OVEN
8:05AM-
8:20AM
8:25AM- MIXING OF THE FOOD PROCESSOR,
8:40AM INGREDIENTS AND PUTTING
OF PUMPKIN IN THE FOOD BOWLS, SPATULA
PROCESSOR
8:45AM- BAKING
BAKING TRAY, OVEN, SPOON,
9:15AM MAKING OF THE FILLING OF BOWLS
POPPERS AND BAKING IT IN
THE OVEN
GRILLING
FOOD TONGS, GRILLER
GRILLING OF PITA BREAD IN

9:20AM- THE GRILLER
9:30AM
PLATING OF DISHES
9:35AM-
10:00AM
WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION

Seafood
Time Tasks List equipment of correct type and Equipment specification

size, required for dish. (Provide all and cooking method
the equipment being used for all the (Include all the cooking
task including knives) methods equipment
KITCHEN INDUCTION
7:00AM-
7:30AM
PREPARATION OF CHEF’S KNIFE, GREEN CHOPPING

7:30AM- INGREDIENTS BOARD
8:00AM
BAKING OF PUMPKIN BAKING

BAKING TRAY, OVEN
8:05AM-
8:20AM
8:25AM- MIXING OF THE FOOD PROCESSOR,
8:40AM INGREDIENTS AND PUTTING
OF PUMPKIN IN THE FOOD BOWLS, SPATULA
PROCESSOR
8:45AM- BAKING
9:15AM MAKING OF THE FILLING OF BAKING TRAY, OVEN, SPOON,

POPPERS AND BAKING IT IN BOWLS
THE OVEN
GRILLING
FOOD TONGS, GRILLER
9:20AM- GRILLING OF PITA BREAD IN

9:30AM THE GRILLER
PLATING OF DISHES
9:35AM-
10:00AM
Part. B: WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION
the cooking methods
usage)
7:00 -
MISE EN PLACE
7:30
MIXING
7:30 - PIKELETS MIXTURE PREPARATION
8:00
MIXING, WRAPPING,
8:30 - PRAWN WONTON MIXTURE CUTTING, ROASTING
9:30
DEEP FRYING, STRAINING

9:30 - WONTON DEEP FRYING
10:00
10:00 -
11:00 FOOD ASSEMBLING
11:00 - FOOD SERVICE

1:00PM
CLEANING
1:00 -
3:00
Meat
Time Tasks Equipment specification and cooking method

(Include all the cooking methods equipment
7:00
Briefing, introduction of recipe’s
7:30 Gather ingredients / Mis en place
Equipment:
Sauce Pan, bowl, chef’s knife, bread knife green

and yellow chopping board, spatula, stove,
measuring scale
Making Chicken Alfredo Canape

8:30
Equipment:
Skillet Pan, bowl, chef’s knife, bread knife green

and yellow chopping board, spatula, stove,
measuring scale
Making Beef and Caramelized Onion Canape

9:30
Equipment:
Sauté pan
Making Alfredo Sauce

10:30
12:00 Lunch service
1:30
Cleaning the Kitchen
3:00
Kitchen debriefs
Farinacious
Time Tasks List equipment of correct type and size, required Equipment specification
for dish. (Provide all the equipment being used for and cooking method
all the task including knives) (Include all the cooking
methods equipment
Briefing, kitchen
7:00
induction
7:30 Mise En Place
Boiling
8:00 Pot
Boiling Potato Wooden spoon
Cook sushi rice Measuring cup
Strainer
Grater Mixing
8:30 Mixing bowl Boiling
Mashing of
potatoes Wooden spoon simmering
Measuring cup
Mixing of sushi Measuring spoon
toppings
Sauté pan
Knife
Chopping board
9:00 Mixing
Rolling and Baking tray
breading
breading of potato Mixing bowl
balls
whisk
Set in the fridge
9:30 frying
Deep fryer
Frying of Potato Balls Baking tray
Spider strainer
Baking
10:00 Muffin tray
Assemble sushi in Spoon, plating
the muffin pan
then bake
11:00- Lunch Service
1:00
1:00 – Debrief/cleaning
3:00
Vegetable

the cooking methods
usage)
7:00 AM
Briefing, Work flow, SRC
Cutting
Stir-Frying
Deep-frying
8:00 – Vegetarian Cigar

9:30AM
Cutting
Roasting
9:30-
Flakey Rustic Tuscan Pepper
11:00 AM
12:30- Cleaning the Kitchen and dishes

1:30 PM
2:00 PM Kitchen Debrief
DESSERT

the cooking methods
usage)
8:05AM-8:40AM Mise and place
Oven
8:40AM-11:00AM Prepare the crust of banoffee
Add the mixture add banana and whip cream
Prepare yema mixture
11:00AM – 1:00 PM
Lunch Service
Drinks

the cooking methods
usage)
7 am Kitchen briefing
8 am
Mise in place
Muddle, Knife, Chopping

9 am board, Long spoon, glasses
Start Mixing Blue surfer
Start Muddling and Mixing Lychee Licous
11 am Lunch Service
1 pm – End of service and start cleaning

3pm


rubbish from
the benches,
scrub with hot
soapy water ,
rinse, dry,
sanitize ,
wipe dry and stack
Identify and report any faults or safety issue in equipment or rectify if safe to do so
Prepare the following dishes to the criteria set out below:
Dish to be prepared & Category Special diets Accompanimen S NYS

Preparation process t
Sauces/
Garnish/ Fillings
Dish 1:
JALAPENO POPPERS Short and fat free choc. based
Recipe name: Choux pastry carbohydrat custards
Strudel e and crèmes
No. of serves:
40________________ Yeast-raised low fat flavoured
pastries low creams
Prepared within Breads gluten flavoured
commercial time
constraints and Cakes gluten butters
deadlines Hot desserts free fruit purées,
Reflected required
quantities to be Cold desserts low sauces or coulis
produced Others kilojoule fruit syrups
Demonstrated
portion control low sabayon
procedures sugar zabaglione
Responded to special
customer requests and sugar sugar syrups
dietary requirements free other:
type I Onion chives
and type II
diabetic
vegan
Dish 2:
PITA BREAD WITH Short and fat free choc. based
PUMPKIN HUMMUS
Choux pastry carbohydrat custards
Recipe name:
No. of serves: Yeast-raised low fat flavoured

40________________ pastries low creams
Breads gluten flavoured
Prepared within
commercial time Cakes gluten butters
constraints and Hot desserts free fruit purées,
deadlines
Reflected required Cold desserts low sauces or coulis
quantities to be Frozen kilojoule fruit syrups
produced
Desserts low
Demonstrated sugar sabayon

portion control
sugar zabaglione
procedures
Responded to special free sugar syrups
type I other:
and type II Microherbs
diabetic
vegan
Dish 3
Mini Smoked Salmon Short and fat free choc. based
Pikelets
Choux pastry carbohydrat custards
Recipe name:
No. of serves: Yeast-raised low fat flavoured

40________________ pastries low creams
Prepared within
commercial time Cakes gluten butters
constraints and Hot desserts free fruit purées,
deadlines
Reflected required Cold desserts low sauces or coulis
quantities to be Frozen kilojoule fruit syrups
produced
Demonstrated Desserts low sabayon
portion control sugar zabaglione
procedures
 Responded to sugar sugar syrups
special customer free other:
requests and dietary
requirements type I
and type II
diabetic
vegan
Dish 4:
Prawn Wonton Short and fat free choc. based
Recipe name: Choux pastry carbohydrat custards
No. of serves:
40________________ Yeast-raised low fat flavoured
pastries low creams
Prepared within Breads gluten flavoured
commercial time
constraints and Cakes gluten butters
deadlines Hot desserts free fruit purées,
quantities to be Cold desserts low sauces or coulis
produced Frozen kilojoule fruit syrups
Demonstrated
portion control Desserts low sabayon
procedures sugar zabaglione
 Responded to
special customer sugar sugar syrups
requests and dietary free other:
requirements
type I
and type II
diabetic
vegan
Dish 5:
Chicken Alfredo Short and fat free choc.
sweet pastry low based
Recipe name: Choux pastry carbohydrat sauces
Strudel e
No. of serves:
40________________ Yeast-raised low fat custards
pastries low and crèmes
Prepared within Breads gluten
commercial time
constraints and Cakes gluten flavoured
deadlines Hot desserts free creams
quantities to be Cold desserts low
produced Frozen kilojoule flavoured
Demonstrated
portion control Desserts low butters
procedures sugar fruit
 Responded to
special customer sugar purées,
requests and dietary free sauces or
requirements
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 6:
Beef and Caramelized Short and fat free choc.
Onion
Choux pastry carbohydrat sauces
Recipe name:
Strudel e
No. of serves: Yeast-raised low fat custards

40________________ pastries low and crèmes
Breads gluten
Prepared within
commercial time Cakes gluten flavoured
constraints and Hot desserts free creams
deadlines
Reflected required Cold desserts low
quantities to be Frozen kilojoule flavoured
produced
Demonstrated Desserts low butters
portion control sugar fruit
procedures
sugar purées,
customer requests and free sauces or
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 7:
Potato Balls Short and fat free choc.
Strudel e
No. of serves:
commercial time
Demonstrated
sugar purées,
dietary requirements free sauces or
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 8:
Baked Crab Short and fat free choc.
Strudel e
No. of serves:
commercial time
Demonstrated
sugar purées,
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 9:
Vegetarian Cigar Short and fat free choc.
Strudel e
No. of serves:
commercial time
Demonstrated
 Responded to
requirements
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 10:
Flakey Rustic Tuscan Short and fat free choc.
Strudel e
No. of serves:

commercial time
Demonstrated
sugar purées,
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 11:
Banoffee Pie Short and fat free choc. based
Poached Pear Mousse
Martini Strudel low fat crèmes
No. of serves: Yeast-raised low flavoured
_______40_________ pastries gluten creams
Prepared within
commercial time Cakes free butters
constraints and deadlines Hot desserts low fruit purées,
Reflected required
quantities to be Cold desserts kilojoule sauces or coulis

produced
Frozen low sugar fruit syrups
control procedures Desserts sugar sabayon
free zabaglione
dietary requirements type I sugar syrups
and type II other:
diabetic _____________
vegan
Dish 12:
Yema Cake Cups Short and fat free choc. based
Nutella Pate a Choux with
Caramel Walnut Strudel low fat crèmes
No. of serves: Yeast-raised low flavoured
_______40_________ pastries gluten creams
Prepared within
commercial time Cakes free butters
constraints and deadlines Hot desserts low fruit purées,
Reflected required
quantities to be Cold desserts kilojoule sauces or coulis
produced Frozen low sugar fruit syrups
control procedures Desserts sugar sabayon
Responded to special free zabaglione
dietary requirements type I sugar syrups
and type II other:
diabetic _____________
vegan
Dish 13:
Blue Surfer Short and fat free choc.
Strudel e
No. of serves:
commercial time
Demonstrated
 Responded to
requirements
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs
Dish 14:
Lychee Licious Short and fat free choc.
Strudel e
No. of serves:

commercial time
Demonstrated
sugar purées,
type I coulis
and type II fruit
diabetic syrups
vegan
sabayon
zabaglione
sugar
syrups
other:
Microherbs

Preparation process
Sauces/ Garnish/
Fillings
Dish 15:
Blue Surfer
soups  low Pineapple slices
Recipe name:
farinaceous rate
No. of serves:
 Prepared within fish and shellfish low gluten

constraints and
deadlines hot and cold dessert gluten
 Reflected pastries, cakes and free
required
produced  Others: Drinks low sugar
 Demonstrated
portion control sugar free
procedures type I and type
 Responded to
II diabetic
special customer
requests and 
dietary
vegan
requirements
Dish 16:
Lycheelicious
soups  low Cocktail umbrella and
Recipe name: lychee
farinaceous rate
No. of serves:
fish and shellfish low gluten
Prepared within
constraints and deadlines hot and cold dessert gluten
Reflected required
quantities to be produced pastries, cakes and free
Demonstrated portion yeast goods low kilojoule
control procedures
 Others: Drinks low sugar
Responded to special
customer requests and sugar free
dietary requirements type I and type
II diabetic

vegan
Appendix 9: Customer feedback form

Assessment 2 Prep 6

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Assessment 2 Prep 6

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KINGSFORD

KII4020 INTERNATIONAL INSTITUTE

Units of competency SITHKOP005 Unit Title Coordinate Cooking operations

Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY

Student must fill this section:

Student signature: g.ampongan Date: 26/03/2023

Assessment Completion Status

 All work is to be entirely of the Student.

Re-assessment of Result& Academic Appeal procedures:

Grazielle Ampongan g.ampongan 10/03/2023 & 25/03/2023

Full Name Signature

Pre – assessment Checklist Comments

Yx N I, the student, understand the purpose of the assessment.

I understand when and where the assessment will occur, who

Yx N I understand the methods of assessment.

I understand what resources are required to complete this

I understand the performance level required for each

I understand that it must be my own work. I have been

Yx N I understand the process if I am deemed not yet competent.

Yx N I understand the feedback process and the appeals process.

The assessor has discussed with me if I have any special needs

Student Full Name Student ID Student Signature Date

Assessment Tasks and Instructions

using any 2 of the following food service styles:

Place/Location where assessment will be conducted

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Information for students:

Observation of the student’s performance in a simulated working environment.

The assessment day

 You will be required to demonstrate all observations as specified in the task

Observation evidence is a practical way of supporting someone’s claim for competence. As a

 buffet menu – to be completed in week 3

 functions and events – to be completed in week 5

 commercial cleaning schedules

 Plan food production requirements

Part A (Menu 1) – Plan a BUFFET MENU

A. Identify and confirm customer needs and special dietary requirements:

You are required to complete the following:

 cultural or religious requirements

B. Select ingredients and equipment ready

You are required to perform the following:

C. Portion and prepare ingredients

D. Present prepared food

You are required to perform the following:

o Placed all waste in trash

Part B (Menu 2) – Plan a TAPA/ COCKTAIL FUNTION

A. Identify and confirm customer needs and special dietary requirements:

The details for the event are as follows:

You are required to complete the following:

 cultural or religious requirements

B. Select ingredients and equipment ready for use

You are required to perform the following:

C. Portion and prepare ingredients

D. Present prepared food

 Present nutritionally balanced food in an appetising and attractive manner

You are required to perform the following:

 Placed all waste in trash

Reservation Name: Easter Lunch Buffet

FOOD SERVICE: (please choose)

Set Menu: _________________ Table d’hote: _________________

Festivals: __________________ Functions/ Events: (please specify): ________

Standard Recipe Card - ENTREE

Set Menu: _ Table d’hote: _

Festivals: __________ Functions/ Events: (please specify):