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?
l Standard recipe cards (SRCs) to show menu item necessities and preparation method
l Collating of different recipes to determine the necessary food types and approximate number of serves to prepare
l 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?
l Refer to standard recipe cards for appropriate equipment based on the type of dish to be prepared
l Ensure the selected equipment is clean. Regular cleaning and sanitisation of equipment helps to prevent cross-contamination
l Equipment should be assembled correctly, where applicable, to avoid injury. Training guide, standard operating procedures, and institutional sheets on assembling of equipment are crucial.
l Report equipment malfunctions to supervisor and tag or remove faulty equipment from operation
l 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
l Consult recipe card for necessities and procedure
l Plan the production process
l Weigh the ingredients correctly (account for trimming and related preparation loss)
l Prepare the ingredients into correct portion sizes or even trims
l 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
l Consider how the associated trimmings and off-cuts could be utilised in different recipes or kitchen sections
l Ensure hygienic storage of all items that could be reused.
l 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?
l Cutter
l Pincers
l Piping bags
l Palette knives
l 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?
l Buckwheat Blinis with Salmon Cayiar and Egg
l Prawn and asparagus
l Brie with quince paste
l Smoked Oyster with lemon
l Chicken mousse raulade
l Roast beef and gherkin on grainy mustard
l Smoked salmon on pumpernickel
Question 10: Provide 5 general guidelines for the preparation and service of canapés?
l Cut into bite-size pieces, as a customer should put entire item into the mouth
l Use any number of commodities to make canapés
l Utilise smaller food items like trimmings and offcuts, but ensure they are in good condition
l Serve either cold or hot
l 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?
l Cut all bases to size and toast, when necessary
l Mix coating for the base to correct consistency for piping or spreading
l Prepare toppings and make them ready for assembly
l Use simple garnishes that are cut to required size
l Assemble one canapés type at a time and lay the ingredients according to a logical workflow
l When need arises, glaze - using aspic or olive oil
l 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?
l Flavour combination and height
l Colour and simplicity
l 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?
l Food items be bite-size so they can be eaten easily
l Include a harmonious combination of ingredients, colours, and flavours
l Use simple yet flavoursome food items
l Avail a complimentary variety of dipping sauces
l Utilise a range of cooking methods
l Serve canapés hot (enough to avoid burning customers) with the correct cutlery and napkins
l 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?
l Cooking confit of Spatchcock leg for entrée while saving breast for the main course
l Smoking or grilling trimmings of a fillet on a wok to serve on Asian salad greens
l 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:
l olives,
l pickled vegetables,
l salami, prosciutto,
l cheese, and
l 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”
l Salted almonds,
l cheese,
l olives,
l regional paella
l mini omelettes, and
l 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:
l Cevapicici
l Marinated feta cheeses
l Kottas
Middle Eastern Countries:
l Hummus,
l kibbeh,
l 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?
l Taste impact of ingredients on the texture and consistency
l Ability to assemble appetiser quickly on busiest nights
l Incorporation of adequate colour
l Variability of texture within the dish
l If ingredients are in season
l If the dish includes ingredients from other menu items
l 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?
l Texture
l Colour
l Flavour balance
l Freshness of ingredients
l Consistency
l Height
Question 22: Provide 5 examples of how you could vary textures in a dish, relevant to appetisers and entrées?
l Drain salads properly to avoid diluting dressing
l Dress salads in time
l Preserve canapés without drips or fat spots on the doyleys or platters
l No shifting after arranging salads
l 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?
l Chefs should know the yield and total serving weight of the course.
l The dish should adequate amount of main ingredient for formation of flavour and foundation
l Large proportions may overwhelm dinners and minimise chances of dessert purchase
Other factors
Sizes of appetisers are also determined by:
l Nature of ingredients
l Cost of menu items
l 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?
l Use refrigeration of 10C-40C to store all perishable commodities. Avoid danger zone, which is 50C-600C.
l Serve cold food on cold plates, and hot food hot on warmed plates
l Portion sizes should be determined by type of clientèle
l Menu items must not be too overpowering in flavour
l Dishes should have relatively short service preparation time
l Use simple,complimentary, and attractive garnishes
l Finish dishes immediately before service, to ensure best quality
l 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?
l 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
l Retain freshness by covering salads when placing in refrigerator. Also, prepare when close to service to avoid deterioration
l Handle salad leaves carefully in preparation stages as they are fragile
l Do not dress salad greens until they are ready to be served to prevent deterioration from acid or softening by salt
l Ensure salads appear crisp, colourful, and fresh
l Select ingredients, texture, and dressing that match your desired taste
l Use high quality ingredients by purchasing and using ingredients that are in season
l Carefully tear lettuce along the natural fibre instead of cutting to prevent bruising, which may lead to wilting
l Present the salad greens in bite-size pieces to enhance presentation and make the items easy to eat
l Adhere to the correct hygiene and storage principles to prevent cross-contamination
l 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:
l Vinegars
l Oils
l 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?
l 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.
l Origin of the dish. This is particularly important when selecting cooking oil
l 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?
l Distill or white vinegar - used in potato salad, pickles and condiments
l Malt vinegar - lighter style dressing, pickles, and marinades
l Cider vinegar - lighter style dressing, pickles, and marinades
l Rice vinegar - used in sushi rice
l Sweet vinegar - Chinese dishes and pickles
l Wine vinegar - high class dressing, sauces
l 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?
l 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
l For dressing, turmeric may be used to give mustard a bight yellow appearance
l 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?
l Basic vinaigrettes - is a temporary emulsion or suspension dressing
l Bound vinaigrettes - uses an egg yolk
l Cooked vinaigrettes - applies reductions like red wine
Question 36: Provide 3 examples of how to resurrect a split mayonnaise?
l Begin with fresh fresh egg yolk, then add split mixture gradually
l Add some boiling water to the side of the mayonnaise and stir with a whisk
l 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?
l Yoghurt dressing - is a low fat alternative to traditional dressings, best for fruit-based salads, seafood, and warm salads
l Cheese dressings - Used in menu to provide added flavour. Mostly used forms are white mould and blue vein cheeses
l 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?
l Change cutting boards when switching between tasks
l Clean and sanitise work benches when moving to the next task
l Wear and change gloves frequently
l Wash hands frequently using appropriate procedures
l Clean and sanitise knives and equipment when changing tasks
l Wear clean and proper uniform and hand wear
Question 39: What are the common requirements for storing and labelling salads, dressings and appetisers?
l Keep cold food below 50C and hot foods above 600C
l Take out small portions when preparing food to minimise internal temperature changes and prevent bacterial development
l Keep different food types separately to avoid cross-contamination.
l 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
l Consider takeaway contains, vacuum packaging, and cling foil to keep product in optimum condition and reduce waste resulting from drying out or spoilage
l Label to ensure compliance FIFO principles. This will also help with monitoring of lifespan of stored products
l 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:
l Dice capsicum, cucumber, and feta, and cut tomatoes into wedges
l Pick parsleys leaves and orengano and slice into chiffonnade
l Peel and slice onion and finely slice garlic chives
l Remove seeds from olives then slice
l Make vinaigrette by whisking together salt, oil, pepper, and vinegar
l Mix with cucumber, olives, capsicum, feta, onion and chives then chiffonnade
l 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:
l Preheat oven to 1800C
l Boil eggs for 4 minutes in a sauce pan, then cool in ice bath, peel, cut in quarters and set aside
l Separate heart leaves, rinse, and dry
l Slice lavash into 2 cm wide strips
l Shave Parmesan using vegetable peeler
l Juice the lemon
l Fry lavash strips in deep fryer until golden then dry and season
l Put pancetta in a baking tray and bake for 15 minutes at 1800C
l Blend achovies, lemon juice, mayonnaise, créme fraiche, garlic, and mustard until smooth
l 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:
l Put mustard, vinegar, and seasoning in a bowl and whisk to mix
l 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:
l Peel and chop garlic
l Finely dice anchovy
l Pick and finely slice parsley leaves
l Separate eggs and yolks with garlic, anchovy Parmesan, Worcestershire sauce, lemon juice, mustard, and vinegar
l Drizzle oil while whisking
l 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.
l Change cutting boards when switching between tasks
l Clean and sanitise work benches when moving to the next task
l Wear and change gloves frequently
l Wash hands frequently using appropriate procedures
l Clean and sanitise knives and equipment when changing tasks
l Wear clean and proper uniform and hand wear
l Keep different food types separately to avoid cross-contamination.
l 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
l Consider takeaway containers, vacuum packaging, and cling foil to keep product in optimum condition and reduce waste resulting from drying out or spoilage
l Label to ensure compliance FIFO principles. This will also help with monitoring of lifespan of stored products
l 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 |
