Assessment Task 1

Question 1: What are the definitions for the following variations of appetisers?

1. Appetiser 

The menu items served in small portions at the beginning of a meal to stimulate appetite or make people extra hungry for the actual meal.

2. Starter

Means the same as appetiser, and can be used to replace it in a menu list

3. Amuse bouche

A small complementary food item that chef selects and serves customers to act as appetiser. The food item should waken appetite and create customers’ interest in a meal.

4. Hors d’œuvre

Food served in small portions, often in bite-size, to guests before the main meal part at functions

5. Canapés

An appetiser consisting of bite-size bread or toast served with drinks at formal parties

6. Crudités

Mixed raw vegetables, cut into bite-size pieces and served with a sauce in which they are often dipped

7. Entrées

Plated food item served at the beginning of a main course

 

Question 2: Provide an example how each of the following factors can be used to estimate the number of serves to be prepared for service?

1. Historical data

Data such as sales history shows inventory and production trends which reveal the amount and types of foods served during certain months, weeks, and days.

2. Number of bookings

Indicates an increase or decrease in number of diners, so numbers of serves are prepared in accordance with the noted changes

3.  Special functions

Appropriateness of appetisers vary with the nature of functions. For instance, canapés is necessary for a cocktail party whereas salads and entrées suit a regular à la carte.

4. Climate and weather

As an example, favourable weather means more customers (and sales) for a restaurant with outdoor seating space while rainy weather decreases the numbers of customers.

 

Question 3: List 3 methods which are commonly used to calculate the required ingredients for menu preparation?

Standard recipe cards (SRCs) to show menu item necessities and preparation method

Collating of different recipes to determine the necessary food types and approximate number of serves to prepare

Using requisition form to identify ingredients, their specifications, and amounts

 

Question 4: How can the following factors affect the selection of ingredients for the preparation of dishes?

 

Question 5: Provide 5 examples for common Work, Health and Safety and Hygiene which apply when using equipment?

Refer to standard recipe cards for appropriate equipment based on the type of dish to be prepared

Ensure the selected equipment is clean. Regular cleaning and sanitisation of equipment helps to prevent cross-contamination

Equipment should be assembled correctly, where applicable, to avoid injury. Training guide, standard operating procedures, and institutional sheets on assembling of equipment are crucial.

Report equipment malfunctions to supervisor and tag or remove faulty equipment from operation

Store electrical equipment away from moisture to reduce risks of electrocution.

Question 6: Explain the general key steps for preparing ingredients for mise en place and preparation of dishes for service. Which provisions for use-able trimmings and off cuts would this require?

Steps for preparing ingredients for mise en place and dishes for service

Consult recipe card for necessities and procedure

Plan the production process

Weigh the ingredients correctly (account for trimming and related preparation loss)

Prepare the ingredients into correct portion sizes or even trims

Select the most appropriate storage requirements. The requirements for this should be outlined in the recipe - based on the dish’s original and final presentation

 

Applicable provisions for use-able trimmings and off cuts

Consider how the associated trimmings and off-cuts could be utilised in different recipes or kitchen sections

Ensure hygienic storage of all items that could be reused.

Place a tag or label that identifies the item, date packaged, and intended use. Other details may include name of the chef that produced the item, allergen information, and use-by date or colour

 

Question 7: Provide 5 examples of equipment which can be used to decorate, garnish and portion canapés in a uniform and clean manner?

Cutter

Pincers

Piping bags

Palette knives

Brushes

Question 8: What was the purpose of aspic in the preparation of classical canapés? How is aspic effectively used today when preparing canapés and what could be an alternative for some applications?

Aspic was used in classical canapés to maintain appearance.

 

To effectively use aspic today, place into spray bottle or brush lightly, as excessive coverage is undesirable.

 

Oil spray could be an alternative to aspic in certain applications

 

Question 9: Provide 7 examples of cold canapés with suitable toppings and garnishes?

Buckwheat Blinis with Salmon Cayiar and Egg

Prawn and asparagus

Brie with quince paste

Smoked Oyster with lemon

Chicken mousse raulade

Roast beef and gherkin on grainy mustard

Smoked salmon on pumpernickel

Question 10: Provide 5 general guidelines for the preparation and service of canapés?

Cut into bite-size pieces, as a customer should put entire item into the mouth

Use any number of commodities to make canapés

Utilise smaller food items like trimmings and offcuts, but ensure they are in good condition

Serve either cold or hot

Avoid skewers, bones, and other things that require collecting. However, bowls and other service forms should be availed.

 

Question 11: Before a selection of canapés can be assembled all mise-en place needs to be prepared. List the steps to ensure efficient workflow when assembling canapés in order?

Cut all bases to size and toast, when necessary

Mix coating for the base to correct consistency for piping or spreading

Prepare toppings and make them ready for assembly

Use simple garnishes that are cut to required size

Assemble one canapés type at a time and lay the ingredients according to a logical workflow

When need arises, glaze - using aspic or olive oil

Consider hygienic storage. Also, cover and label properly

 

Question 12: List 3 provisions to assist neat presentation, freshness and visual appeal of canapés for service?

Flavour combination and height

Colour and simplicity

Eye-catching garnish

 

Question 13: The variety and menu examples of hot canapés are almost unlimited. List 6 important general rules you should consider when choosing ingredients, accompaniments, cookery methods and service provisions for

hot canapés?

Food items be bite-size so they can be eaten easily

Include a harmonious combination of ingredients, colours, and flavours

Use simple yet flavoursome food items

 Avail a complimentary variety of dipping sauces

Utilise a range of cooking methods

Serve canapés hot (enough to avoid burning customers) with the correct cutlery and napkins

Consider service options like buffet setup, tray service, or sample plates

Question 14: What is the role of hors d’œuvre in modern Australia and, traditionally, in French cuisine?

In both  modern Australia and traditional French cuisine, hors d’œuvre is served to stimulate appetite and prepare guests or customers for the main course. In traditional French cuisine, hors d’œuvre is served before soup while it is offered before a number of meals in modern Australia.

 

Question 15: Provide 3 examples of using trimmings and off-cuts for the preparation of appetisers and entrées to minimise or waste and improve food costs?

Cooking confit of Spatchcock leg for entrée while saving breast for the main course

Smoking or grilling trimmings of a fillet on a wok to serve on Asian salad greens

Boned quail and mesclun in sherry dressing

Question 16: What is the origin of the term “antipasti”? Provide 6 examples of typical antipasti and how these are often served?

The term “antipasti” originated from Italian tradition where it refers to finger food served in social settings, with pre-dinner drinks.

Examples of typical antipasti 

Traditional Italian savoury like:

olives,

pickled vegetables,

salami, prosciutto,

cheese, and

 roasted capsicum, and grissin

All served on customers’ arrival, with pre-dinner drinks. Hotels may serve antipasti in bars based on placed orders or complimentarily. It could as well be part of hors d’oeuvre trolley in traditional hotels.

 

Question 17: What is the origin and meaning of the term “tapas”? Provide 6 examples of typical tapas and how these are often served?

The term “tapas” originated from Spanish word “la tapa” , meaning “the lid”. The term must have emerged during the time when servers used a piece of bread, air-dried cheese or ham, or chorizo to cover wine glass or Sherry to keep out fruit flies.

Examples of “tapas”

Salted almonds,

cheese,

olives,

regional paella

mini omelettes, and

cured sausages or ham  chopped into bite-size pieces

Tapas are served between meals in Spanish with after-work drinks. These may also be served in bar counters to standing customers or offered at appetisers with local wine glass at the beginning of lunch or evening meals

 

Question 18: Provide 3 menu examples each for typical mezze from?

Eastern and South Eastern European countries:

Cevapicici

Marinated feta cheeses

Kottas

Middle Eastern Countries:

Hummus,

kibbeh,

 babaghanoush

 

Question 19: Provide 2 examples of appetisers from each of 5 Asian countries?

i. Chinese have:

Ø Steamed dumplings

Ø Chicken feet in black bean sauce

ii. Japanese:

Ø Sushi

Ø Tempura dishes

iii. Thai:

Ø Fish cakes

Ø Rice paper rolls

iv. Vietnamese:

Ø Egg omelette filled with vegetables

Ø Saigon spring rolls

v. Malaysian:

Ø Seta

Ø wontons

 

Question 20: List 7 points which need to be considered when planning an appetiser?

Taste impact of ingredients on the texture and consistency

Ability to assemble appetiser quickly on busiest nights

Incorporation of adequate colour

Variability of texture within the dish

If ingredients are in season

If the dish includes ingredients from other menu items

Ability of the dish to fit within overall menu philosophy and establishment

 

Question 21: List 6 aspects which need to be addressed prior to service to ensure timely and efficient procedures when serving food?

Texture

Colour

Flavour balance

Freshness of ingredients

Consistency

Height

 

Question 22: Provide 5 examples of how you could vary textures in a dish, relevant to appetisers and entrées?

Drain salads properly to avoid diluting dressing

Dress salads in time

Preserve canapés without drips or fat spots on the doyleys or platters

No shifting after arranging salads

Avoid limp herbs and related garnishes

 

Question 23: What is the general guide for the portion size of an entrée? Which other factors need to be considered when determining the portion size of appetisers?

Chefs should know the yield and total serving weight of the course.

The dish should adequate amount of main ingredient for formation of flavour and foundation

Large proportions may overwhelm dinners and minimise chances of dessert purchase

Other factors

Sizes of appetisers are also determined by:

Nature of ingredients

Cost of menu items

Dish preparation stages

Question 24: What are the key aspects which need to be considered to meet hygiene aspects, clientele requirements, garnishes, efficiency of service and freshness of appetisers?

Use refrigeration of 10C-40C to store all perishable commodities. Avoid danger zone, which is 50C-600C.

Serve cold food on cold plates, and hot food hot on warmed plates

Portion sizes should be determined by type of clientèle

Menu items must not be too overpowering in flavour

Dishes should have relatively short service preparation time

Use simple,complimentary,  and attractive garnishes

Finish dishes immediately before service, to ensure best quality

Balance colour, flavour, ingredients, and texture

 

Question 25: Provide a definition for the following salad classifications and include 2 menu examples for each?

1. Simple salads

Have one main ingredient that is combined with dressing. Examples include bean salad ad tomato salad

2. Compound salads

Contain at least two ingredients bound with dressing. Examples are Caesar salad and coleslaw

3. Warm salads

These may contain warn ingredients like bean salad in noisette dressing or have cold and warm ingredients like quail salad.

 

Question 26. Provide 7 points of care for hygiene, handling, preparation, nutritional value, storage and service of salad leaves and vegetables?

Thoroughly wash and drain all raw salad vegetables then use a clean paper towel to drain moisture or water, to avoid diluting the dressing and leaching out vitamins

Retain freshness by covering salads when placing in refrigerator. Also, prepare when close to service to avoid deterioration

Handle salad leaves carefully in preparation stages as they are fragile

Do not dress salad greens until they are ready to be served to prevent deterioration from acid or softening by salt

Ensure salads appear crisp, colourful, and fresh

Select ingredients, texture, and dressing that match your desired taste

Use high quality ingredients by purchasing and using ingredients that are in season

Carefully tear lettuce along the natural fibre instead of cutting to prevent bruising, which may lead to wilting

Present the salad greens in bite-size pieces to enhance presentation and make the items easy to eat

Adhere to the correct hygiene and storage principles to prevent cross-contamination

Stick to recipes to produce desired outcomes because neatness and accuracy influence the final taste

 

Question 27. What are the roles of dressings, sauces, dips and relishes when serving appetisers and salads? Provide examples for each type?

Dressings are used to achieve contrast, acidity r smooth out flavours. Examples are vinaigrette, soy sauce, and dairy products

 

Sauces enhance appetisers by providing a counterbalance. Examples include Tartare sauce in fish goujons and Cumberland sauce to sweeten terrine

 

Dips improve the flavour of finger foods and hor s d’oeuvre items. Examples are roasted onion dip to add smoothness

 

Relishes give contrast, acidity, and mustard flavours to items such as strongly scented oily fish or roast beef.

 

Question 28. What are the key ingredients for dressings, sauces, dips and relishes? What can be done to vary or mellow their flavour?

Key ingredients:

Vinegars

Oils

Mustard

Sugars and other flavours may be used to mellow or vary the flavours

Question 29. Which aspects should be considered when using oils for various menu applications?

Choose oil based on menu use. For example, high quality oils are necessary to improve flavour. Again, oils such as walnut, sunlight, and wheat germ oils are important if there is a need to create consistency, texture and taste. For frying purposes, rice bran oil is preferred.

Origin of the dish. This is particularly important when selecting cooking oil

Nutritional benefits

 

Question 30. What are the beneficial health effects of olive oil?

Olive oil has monostaurated fatty acids and has antioxidant substances that reduce risks of insulin sensitivity, heart disease, and high blood pressure

 

Question 31: Provide 7 examples of vinegars and a menu application for each type?

Distill or white vinegar - used in potato salad, pickles and condiments

Malt vinegar - lighter style dressing, pickles, and marinades

Cider vinegar - lighter style dressing, pickles, and marinades

Rice vinegar - used in sushi rice

Sweet vinegar - Chinese dishes and pickles

Wine vinegar - high class dressing, sauces

Herbal or spiced vinegar - high class dressings, sauces and pickles

Question 32: What are the important properties of mustards in cooking processes and for use in dressings and emulsion sauces?

In cooking process, mustard may lose pungency through heating. That is, when chefs use the very spicy mustard, they will get the associated flavour but miss the pungent aroma in the heating process

For dressing, turmeric may be used to give mustard a bight yellow appearance

Mustard can also be used to stabilise dressings and sauces (like mayonnaise) and support emulsification

Question 33: How could you modify a recipe for a salad dressing to suit a low fat diet?

Use lemon juice to modify a low fat diet recipe

Question 34: What is the ratio of oil and vinegar for a dressing dependent on? Provide examples for ratios?

Oil to vinegar ratio depends upon the quality of the selected oil or vinegar. A general oil to vinegar ratio is 3:1. If oil is of moderate quality, the ratio drops to 2:1 and may rise to 4:1 if oil is of very good quality.

Question 35: Describe the 3 groups of vinaigrettes?

Basic vinaigrettes - is a temporary emulsion or suspension dressing

Bound vinaigrettes - uses an egg yolk

Cooked vinaigrettes - applies reductions like red wine

 

Question 36: Provide 3 examples of how to resurrect a split mayonnaise?

Begin with fresh fresh egg yolk, then add split mixture gradually

Add some boiling water to the side of the mayonnaise and stir with a whisk

Place the mixture into a blender and recombine at high speed

Question 37: Provide 3 examples of dairy based dressings and provide menu applications for these?

Yoghurt dressing - is a low fat alternative to traditional dressings, best for fruit-based salads, seafood, and warm salads

Cheese dressings - Used in menu to provide added flavour. Mostly used forms are white mould and blue vein cheeses

Cream and sour cream dressings - as low-fat alternative. Examples include acidulated cream, which is usually used with fruit-based salads

Question 38: What are the common hygiene requirements for appetisers and salads to avoid any contamination risks?

Change cutting boards when switching between tasks

Clean and sanitise work benches when moving to the next task

Wear and change gloves frequently

Wash hands frequently using appropriate procedures

Clean and sanitise knives and equipment when changing tasks

Wear clean and proper uniform and hand wear

Question 39: What are the common requirements for storing and labelling salads, dressings and appetisers?

Keep cold food below 50C and hot foods above 600C

Take out small portions when preparing food to minimise internal temperature changes and prevent bacterial development

Keep different food types separately to avoid cross-contamination.

Correctly plan slicing prosciutto, making of terrines, shucking of oyster, cleaning of salads, and peeling of prawns save preparation time and maintain high hygiene levels

Consider takeaway contains, vacuum packaging, and cling foil to keep product in optimum condition and reduce waste resulting from drying out or spoilage

Label to ensure compliance FIFO principles. This will also help with monitoring of lifespan of stored products

Use sealed containers to store accompanying sauces and sealed packaging for sandwiches to prevent sogginess.

 

 

 

 

 

 

 

 

 

Assessment 2

1. Planning preparation for selection of appetisers

1 Small selection of antipasto

Standard Recipe Card

Name of dish: Antipasto plate (4 serves)

Ref source: Futura Group

Total cost: $3.1

Portion cost: $0.78

Portion size: 297.5 g

 

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Actual cost

(in $)

Eggplant

200g

50g

1.1

0.22

Zucchini

200g

50g

2.0

0.40

Coral lettuce

40g

10g

1.5

0.60

Rock melon

200g

50g

3.0

0.60

Prosciutto

60g

15g

2.1

0.13

Olive oil

80 mL

20g

3.8

0.30

Capsicum

120g

30g

1.2

0.14

Sun-dried tomatoes

40g

10g

1.0

0.04

Salami

120g

30g

2.0

0.24

Keta

80g

20g

1.4

0.11

Kalamata olives

50g

12.5g

3.6

0.18

 

Total cost:

$3.1

 

Portion cost:

$0.78

Method:

Cooking takes 5 minutes and include - marinating of eggplant and zucchini in olive oil, seasoning, and grilling. Capsicum is also roasted, peeled and sliced

Suitable sauce/dip, and garnish:

 Italian style bread like bruschetta

All equipment required and how to use safely:

Chef’s knife and prarisieme cutter

Safety: Keep knife and cutter sharp and where cutting gloves. Also, use a cutting board

3 service vessels:

Plates

Toothpicks

Forks

Lay-out plan for platters

First arrange lettuce on a plate then place capsicum strips on top

Continue arranging the remaining ingredients on the platter. Use an alternating pattern to optimise colour

 

2 Cold Canapés

Standard Recipe Card

Name of dish: Brie canapés

Ref source: Futura Group

Total cost: $1.3

Portion cost: $0.32

Portion size: 70.5g

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Actual cost

(in $)

Baguette slices

12 g

3

2.0

0.02

Butter

20g

5

4.0

0.08

Brie

180g

45

6.0

1.08

Quince paste

60g

15

3.2

0.20

Parsley

10g

2.5

1.0

0.01

 

Total cost:

$1.3

 

Portion cost:

$0.32

Method:

Toast and butter French stick slices then top with thin Brie slices, and spoon some quince paste on top

Suitable sauce/dip, and garnish:

Garnish with parsley sprigs

All equipment required and how to use safely:

Chef’s knife, pallet knife, and spoon. All equipment must be cleaned frequently to avoid cross-contamination

3 service vessels:

Plates

Spoon

Tray

Lay-out plan for platters

Roast French stick slices to get an appealing brown colour then decorate with butter, thin Brie slices, gree parsley leaves, and wine-red quince paste

 

Standard Recipe Card

Name of dish: Salmon Canapés

Ref source: Futura Group

Total cost: $0.53

Portion cost: $0.13

Portion size: 33.81g

 

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Actual cost

(in $)

Chives

1.00 g

0.25

2.6

0.003

Lemon

13.3

3.32

1.2

0.016

Philadelphia cheese

33.33g

8.33

10.0

0.33

Lebanese cucumber

40.00g

10.00

1.0

0.04

Butter

10.00g

2.50

8.0

0.08

Baguette slices

4.00g

1.00

2.0

0.006

Smoked salmon

33.33g

8.33

6.0

0.05

Dill

0.33g

0.0825

1.4

0.0005

 

Total cost:

$0.53

 

Portion cost:

$0.13

Method:

Slice chives finely and juice lemon then heat Philadelphia cheese to room temperature before adding chives, lemon juice. Season and blend to combine before adding it to toasted and buttered baguette slices.

Suitable sauce/dip, and garnish:

Garnish with dill sprigs

All equipment required and how to use safely:

Chef’s knife, pipping bag, food processor, and nozzle

Clean chef’s knife after cutting or slicing an ingredient. Clean all equipment and unblock nozzle

3 service vessels:

Plates

Spoons

Forks and knives

Lay-out plan for platters

Toast and butter baguette slices to form brown and white colour. Place cucumber slices on top then pipe cheese mixture before sitting rosetted salmon on top and garnishing with dill sprigs.

 

2 Finger foods

 

Standard Recipe Card

Name of dish: Brie canapés

Ref source: Futura Group

Total cost: $1.3

Portion cost: $0.32

Portion size: 70.5g

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Actual cost

(in $)

Baguette slices

12 g

3

2.0

0.02

Butter

20g

5

4.0

0.08

Brie

180g

45

6.0

1.08

Quince paste

60g

15

3.2

0.20

Parsley

10g

2.5

1.0

0.01

 

Total cost:

$1.3

 

Portion cost:

$0.32

Method:

Toast and butter French stick slices then top with thin Brie slices, and spoon some quince paste on top

Suitable sauce/dip, and garnish:

Garnish with parsley sprigs

All equipment required and how to use safely:

Chef’s knife, pallet knife, and spoon. All equipment must be cleaned frequently to avoid cross-contamination

3 service vessels:

Plates

Spoon

Tray

Lay-out plan for platters

Roast French stick slices to get an appealing brown colour then decorate with butter, thin Brie slices, gree parsley leaves, and wine-red quince paste

 

Standard Recipe Card

Name of dish: Salmon Canapés

Ref source: Futura Group

Total cost: $0.53

Portion cost: $0.13

Portion size: 33.81g

 

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Actual cost

(in $)

Chives

1.00 g

0.25

2.6

0.003

Lemon

13.3

3.32

1.2

0.016

Philadelphia cheese

33.33g

8.33

10.0

0.33

Lebanese cucumber

40.00g

10.00

1.0

0.04

Butter

10.00g

2.50

8.0

0.08

Baguette slices

4.00g

1.00

2.0

0.006

Smoked salmon

33.33g

8.33

6.0

0.05

Dill

0.33g

0.0825

1.4

0.0005

 

Total cost:

$0.53

 

Portion cost:

$0.13

Method:

Slice chives finely and juice lemon then heat Philadelphia cheese to room temperature before adding chives, lemon juice. Season and blend to combine before adding it to toasted and buttered baguette slices.

Suitable sauce/dip, and garnish:

Garnish with dill sprigs

All equipment required and how to use safely:

Chef’s knife, pipping bag, food processor, and nozzle

Clean chef’s knife after cutting or slicing an ingredient. Clean all equipment and unblock nozzle

3 service vessels:

Plates

Spoons

Forks and knives

Lay-out plan for platters

Toast and butter baguette slices to form brown and white colour. Place cucumber slices on top then pipe cheese mixture before sitting rosetted salmon on top and garnishing with dill sprigs.

 

 

Hot hors d’oeuvre

Standard Recipe Card

Name of dish: Club sandwich

Ref source: Futura Group

Total cost: $6.04

Portion cost: $1.51

Portion size: 243g

 

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

Actual cost

Lettuce

80g

20

1.8

0.14

Tomato

120g

30

1.2

0.14

Chicken breast

400g

100

6.0

2.4

Bacon

200g

50

5.6

1.12

Bread slices

12

3

1.4

0.56

Butter

60g

15

8.0

0.48

Mayonnaise

100 mL

25

12.0

1.2

 

Total cost:

$6.04

 

Portion cost:

 

Method:

Shred lettuce and slice tomato. Season chicken breast then fry or grill before adding bacon and cooking until crispy. Toast and butter bread and start arranging the ingredients

Suitable sauce/dip, and garnish:

Garnish with lettuce

All equipment required and how to use safely:

Skewers, bread knife, and sandwich guide

All the cutting tools should be sharpened and handled with care to avoid injuries

3 service vessels:

Plates

Forks

Knives

Lay-out plan for platters

Toast the three slices to get a brown colour and arrange ingredients attractively. Place lettuce on first slice, and top with tomato. The second slice should contain mayonnaise and some bacon. After placing the third slice, use skewer to cut into triangles.

 

 

 

1 Savouries

Standard Recipe Card

Name of dish: Mini Spring rolls

Ref source: Futura Group

Total cost: $3.37

Portion cost: $0.84

Portion size: 109.3g

 

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Annual cost

(in $)

Asian vermicelli

30g

7.5

3.0

0.9

Dried mushroom

2 g

0.5

2.8

0.006

Onion

50g

12.5

1.8

0.09

Garlic

5g

1.25

2.2

0.011

Green prawn meat

100g

25

7.2

0.72

Carrots

20g

5

1.2

0.024

Shallots

25g

6.25

2.4

0.06

Coriander

2  g

0.5

1.6

0.0032

Vegetable oil

40 mL

10

6.0

0.24

Pone mince

150g

37.5

6.4

0.96

Fish sauce

20 mL

5

7.6

0.15

Spring roll wrappers

12

3

1.6

0.2

Cornflour

5 g

1.25

1.4

0.007

 

Total cost:

$3.37

 

Portion cost:

$0.84

Method:

Soak vermicelli in hot water and drain when softened. Also, soak mushrooms. Peel and dice onion and garlic, and chop prawn meat. WPRW the carrot and cut into julienne.

To cook, heat oil in a wok then add onion, garlic, and sauté. Add the mince and prawns and fry until browned before adding fish sauce and coriander. Mix thoroughly then add carrots, shallots, mushrooms, vermicelli. Mix and cool.

Suitable sauce/dip, and garnish:

Sweet chilli sauce

All equipment required and how to use safely:

Deep fryer, chef’s knife, bowls, and wok

Clean the equipment before and after use. Knives should be sharp and kept safety. Cutting gloves and boards should be used.

3 service vessels:

Plates

Toothpicks

Forks

Lay-out plan for platters

Place spring rolls on a plate and garnish with sweet chilli sauce

 

1 type of Tapas

Standard Recipe Card

Name of dish: Tapas 1- Chorizo

Ref source: Futura Group

Total cost: $1.86

Portion cost: $0.47

Portion size: 4 serves

 

 

Sales price

Food Cost %

Commodities

Item

Specification

Weight

Kg/I/Unit

Cost

Per Kg/I/unit

(in $)

Actual cost

(in $)

Chorizo

140g

35.0

7.6

1.06

Onion

100

25.0

1.6

0.16

Potatoes

200g

50.0

2.0

0.40

Olive oil

40 mL

10.0

3.4

0.14

Tomato sauce

50 mL

12.5

2.0

0.10

 

Total cost:

$1.86

 

Portion cost:

$0.47

Method:

Peel and slice Chorizo and onion. Boil potatoes for 10-15 minutes then peel and cut into wedges. Pan-fry the chorizo then add tomato sauce. Sauté the potato wedges in olive oil, add onion, sauté, and season to taste.

Suitable sauce/dip, and garnish:

Use tomato sauce

All equipment required and how to use safely:

Chef’s knife

Pot

Pan

Clean each equipment before and after using. The knife should be kept sharp and stored or used cautiously to prevent injuries

3 service vessels:

Plates

Forks

knives

Lay-out plan for platters

Place the wedge-shaped tomatoes onto a dish the top with chorizo and tomato sauce.

 

2.  3 different salads including a modern warm salad

a. Provide a recipe for each salad and list the production steps including specific cuts employed and dressings used.

i. Classic Caesar Salad

The following is recipe for 4 serves:

Ingredients:

Item

Specification

Cos lettuce

1

Bacon

60g

Garlic

10g

Bread slice

2

Eggs

4

Caesar dressing

400 mL

Olive oil

50 mL

Anchovy fillets

16

Shaved pharmesan

30g

 

Preparation method:

Clean and separate cos leaves then refresh in colander. Chop the bacon, slice anchovies, peel/crush garlic, dice the bread, poach the egg, and prepare Caesar dressing. Cooking: fry bacon and garlic in olive oil and remove, then add diced bread and fry for croutons. Place heart leaves first onto the chilled plates and tear the rest of the leaves into bite-size and dry before placing on the bowl to avoid diluting the dressing. Arrange the rest of the ingredients neatly to get a pleasant appearance.

b. Suitable sauce/dip, and garnish:

Fresh herbs

ii. Greek Salad

Item

Weight

Lebanese cucumber

200g

Feta

200g

Red capsicum

200g

Green capsicum

200g

Tomatoes

200g

Orengano

2g

Onion

100g

Parsley

2g

Garlic chives

2g

Kalamata olives

24

Red wine vinegar

80 mL

Basil

2g

Olive oil

108 mL

Preparation method:

Dice capsicum, cucumber, and feta, and cut tomatoes into wedges

Pick parsleys leaves and orengano and slice into chiffonnade

Peel and slice onion and finely slice garlic chives

Remove seeds from olives then slice

Make vinaigrette by whisking together salt, oil, pepper, and vinegar

Mix with cucumber, olives, capsicum, feta, onion and chives then chiffonnade

Pour vinaigrette on top of the salad and toss

 

Garnish:  Garnish with basil leaves

 

iii. Contemporary Caesar Salad (modern warm salad)

Ingredients:

Item

Weight

Eggs

4

Baby cos

2

Lavash flat-bread sheets

2

Parmesan

100g

Lemon

150g

Sliced pancetta

120g

Mayonnaise

80 mL

Anchovy fillets

2

Garlic

5g

Dijon mustard

20g

Créme fraiche

70g

 

Preparation:

Preheat oven to 1800C

Boil eggs for 4 minutes in a sauce pan, then cool in ice bath, peel, cut in quarters and set aside

Separate heart leaves, rinse, and dry

Slice lavash into 2 cm wide strips

Shave Parmesan using vegetable peeler

Juice the lemon

Fry lavash strips in deep fryer until golden then dry and season

Put pancetta in a baking tray and bake for 15 minutes at 1800C

Blend achovies, lemon juice, mayonnaise, créme fraiche, garlic, and mustard until smooth

Mix eggs, lavash, Parmesan, and lettuce in a large bowl

 

Garnish: Sliced lettuce

 

3. Provide 2 different recipe examples with production methods for dressings you could provide for a buffet to accompany different [salad] leaves. Dressings need to include a low fat option and differ in their production methods (e.g. bound, temporary emulsion etc.)

i. Vinaigrette

Ingredients for 4 serves:

Item

Weight

Vinegar

25 mL

Mustard

2.5 g

Olive oil

150 mL

Production:

Put mustard, vinegar, and seasoning in a bowl and whisk to mix

Add oil gradually while whisking to make a temporary emulsion. Store until when needed

 

ii. Classic Causar Dressing

Ingredients for 4 serves:

Item

weight

Garlic

5g

Parsley

10g

Anchovy

1

Eggs

2

Grilled Parmesan

15g

Mustard

5g

Wine vinegar

20 mL

Worcestershire saurce

5 mL

Olive oil

60 mL

Lemon juice

30 mL

Production:

Peel and chop garlic

Finely dice anchovy

Pick and finely slice parsley leaves

Separate eggs and yolks with garlic, anchovy Parmesan, Worcestershire sauce, lemon juice, mustard, and vinegar

Drizzle oil while whisking

Season and add parsley

 

4. A group of elderly people have asked you for healthy, nutritious options for a function using appetisers and salads.

[See no. 5]

5. List 3 options for both appetisers and salads which meet these criteria and outline the main nutritional aspects for each.

i. Antipasto plate - it makes use of olive oil which is healthy due to its antioxidant properties and mono-saturated fatty acid content that make it appropriate for lowering risks of high blood pressure.

ii. Classic Caesar Dressing - The recipe contains the recommended amount of oil and vinegar. Two of the ingredients are olive oil and vinegar which weigh 60 mL and 20 mL, respectively. This meets the general recommended ratio for oil to vinegar, 3:1.

iii. Vinaigrette - Has the correct ratio of oils to vinegar. Recipe indicates that 150 mL of olive oil and 50 mL of vinegar are required, complying with the recommended 3:1 ratio.

 

6. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and storage provisions and details for labelling.

Change cutting boards when switching between tasks

Clean and sanitise work benches when moving to the next task

Wear and change gloves frequently

Wash hands frequently using appropriate procedures

Clean and sanitise knives and equipment when changing tasks

Wear clean and proper uniform and hand wear

Keep different food types separately to avoid cross-contamination.

Correctly plan slicing prosciutto, making of terrines, suckling of oyster, cleaning of salads, and peeling of prawns to save preparation time and maintain high hygiene levels

Consider takeaway containers, vacuum packaging, and cling foil to keep product in optimum condition and reduce waste resulting from drying out or spoilage

Label to ensure compliance FIFO principles. This will also help with monitoring of lifespan of stored products

Use sealed containers to store accompanying sauces and sealed packaging for sandwiches to prevent sogginess.

 

7. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM)

Time

Task (description)

Equipment and WHS

Communication (who, about what)

1:00-2:00 PM

Clean and sanitise work benches, cutting boards, and cutting tools

Place knives and cutting board on racks for proper drying

Head chef

Inquire on whereabouts of various knives and cutting boards

2:00-3:00 PM

Get clean uniform and gloves

Uniform should be clean at all times and gloves be changed frequently

Head chef

Ask for more gloves

3:00-4:00 PM

Plan the making of terrines, slicing of prosciutto, peeling of prawns and cleaning of salads

Bowls, knives, and cutting board

Clean equipment when changing from one task to another

 

Head chef

Confirm if appropriate ingredients are selected

4:00-5:00 PM

Get vacuum packaging and cling foil to keep products in optimum  condition, before service time

Packaging materials, containers, and cling foil.

Should be clean and in good shape

Head chef

Ask for packaging materials, if applicable

5:00-6:00 PM

Label products in various package bags and containers. Also, label and keep accompanying sauces in sealed containers

Labelled packaging material, to show compliance with FIFO requirements

Head chef

Seek guidance on products storage