SIT40516 Certificate IV in Commercial Cookery assignment help

SITHKOP005 Coordinate cooking operations

(A minimum of 12 complete service periods)

Instructions

1. This log shall be used to document the coordination of cooking operations during full service periods.
2. The 12 service instances must include at least 2 of the following food production processes:
   • bulk cooking
   • cook chill for extended life
   • cook chill for five-day shelf life
   • cook freeze
   • fresh cook.
3. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 12 occasions.
4. Each service detail and task outlined in each of the log book instances must be completed.
5. To calculate food requirements for recipes, use the template “Standard Recipe Card”.
6. To record workflow planning and communication use the template “Workflow”.
7. Recipe and workflow templates may be copied as required to suit your needs.
8. For each service period you must provide:
   • a workflow plan
   • a mise en place list
   • a preparation list

   For 4 of the 12 instances you must provide in addition to the above documentation:

   Calculation of food requirements and Food orders which must cover 4 of the following service styles:

   • à la carte
   • buffet
   • set menu
   • table d’hôte
   • bulk cooking operations
   • functions and events
   • festivals
9. When transferring to another workplace or on completion of the total number of required service instances, the declaration(s) at the end of the log book need to be completed by the workplace supervisor and the student.
10. Students can arrange their own work placement provider, so long as the provider has all equipment and facilities to instruct, as specified in the log book under assessment conditions.
11. Students are required to submit - A copy of the menu, roster and photos as evidence of their work placement along with the completed log book.

PLEASE REFER TO APPENDIX 1 - STANDARD RECIPE CARD AND WORKFLOW TEMPLATES

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

• an industry workplace
• a simulated industry environment, such as training kitchen servicing customers.

Assessment must ensure access to:

• fixtures and large equipment:
  • commercial grade work benches (1.5 m/person)
  • commercial refrigeration facilities:
    • cool room
    • freezer
    • fridge
  • designated storage areas for dry goods and perishables
  • recording systems
  • storage facilities:
    • containers for hot and cold food
    • shelving
    • trays
  • small equipment:
    • thermometers
    • tongs and serving utensils
  • diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
  • organisational specifications:
    • 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
  • industry realistic ratios of food production staff to the individual who is coordinating them throughout food production periods; these can be:
    • staff and customers in an industry workplace during the assessment process; or

• individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

SITHKOP005 Coordinate cooking operations Instance 1 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_____ Date of service: __15 May 2019____

Service Style/Period: __LUNCH____ Food production process: ______A LA CARTE_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______

1. Menu item to be prepared:
2. Number of portions to be prepared:
3. special dietary requirements of customers 4. Special customer requests
4. standard recipe cards to check for production methods, portion sizes and ingredients.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining._____

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check, conduct quality inspections	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Follow SRC requirements, mise en place checklists	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

_____Use spot checks to monitor ordering, commodity costs, wastage and purchase specifications with minimum and maximum stock.

Staff trained in standard operating procedures (SOPs) required for temperature of food storage and serving

Control mechanisms must comply with HACCP principles for cooking, holding and packaging process.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name _____ Signature ____Date ________

SITHKOP005 Coordinate cooking operations Instance 2 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_________ Date of service: __16 May 2019_____________________

Service Style/Period: __LUNCH____ Food production process: __________A LA CARTE_____

No. of kitchen staff: __9________ No. of Covers/Portions prepared: ___50_________

List the food production requirements you have identified for this service period: ______

_ 1. Choose food production processes to ensure nutritional value, quality and structure of foods.

2. Select appropriate in-house food production system to meet food production requirements.
3. Select and collate standard recipes for use of food production personnel.
4. Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.
5. Develop food preparation lists for use of food production personnel.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___ Firstly, we developed food preparation lists for use of food production personnel. Second, we organised availability of supplies for food production period by Calculating the required food supplies for food production period. We need to check stores and refrigerators and cool rooms for availability and quantity of required stocks. Lastly, we order or purchase additional stock.

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

Provide substitutes for customers with preferences such as Vegan, Vegetarian, Gluten Free etc.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. visual inspection of presentation	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Conduct final check on food items before they are served, stored or despatched from kitchen.	Fresh ingredients selected for preparation and discard the materials past due dates
3. Check that items match recipes and menu descriptions.	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Supervise safe storage of food	Supervised personally and dictated personally where goes what. Specify where all food types are stored

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

__Staff briefed to follow the standard operating procedures (SOPs) required for food storage and serving, holding and packaging process. Paste washable labels is recommended for marking storage buckets, shelves, cabinets and refrigerators/freezers.

Place back the washed Pots, Pans, Trays Appliances & Appliance Accessories

Chemicals Cleaning Supplies stocked and restaurant Linen was Cleaned

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 3 of 12

Name of Establishment / Outlet: ____LITTLE INDIA____ Date of service: __17 May 2019_____________________

Service Style/Period: __LUNCH____ Food production process: __________COOK FREEZE____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___50_________

List the food production requirements you have identified for this service period: ______

• customer requirements
• meal quantities required
• menu items
• organisational standards
• portion control
• special customer requests
• special dietary requirements
• standard recipes
• timeframe
• type of food to be prepared.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining.___

List the food production processes you have observed during the service period:

The service period was based on Cook Freeze process and involved the following processes:

• Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation.
• Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations.
• Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary.____

List the adjustments you have made to food production processes during the service period:

_ Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change. Portion food items to minimise waste and maximise yield and profitability of food. Use blast and water bath chilling methods to chill foods and meet time and temperature standards.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check	Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time
2. Freeze cooked food.	Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed.
3. Follow SRC presentation requirements	Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements. Space trays to permit air circulation. 5.3 Thaw product to 0-4 degrees Celsius within 24 hours.
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

____ Carry out end of service procedures according to enterprise practices and regulatory requirements.

Store food items appropriately to minimise food spoilage, contamination and wastage, and label them according to enterprise procedures.

Participate in post-service debrief

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ ______________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 4 of 12

Name of Establishment / Outlet: ____LITTLE INDIA______ Date of service: __19 May 2019_____________________

Service Style/Period: __LUNCH____ Food production process: __________A LA CARTE_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______

1. Menu item to be prepared:
2. Number of portions to be prepared:
3. special dietary requirements of customers
4. Special customer requests
5. standard recipe cards to check for production methods, portion sizes and ingredients.
6. work flow schedule and mise en place plan for food production according to menu and food volume requirements

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___ Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements. Develop food preparation lists for use of food production personnel.

Organise availability of supplies for food production period.

Calculate required food supplies for the food production period.

Check stores for availability and quantity of required stocks.

Order or purchase additional stock.

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check, conduct quality inspections	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Follow SRC requirements, mise en place checklists	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

_____Use spot checks to monitor ordering, commodity costs, wastage and purchase specifications with minimum and maximum stock.

Staff trained in standard operating procedures (SOPs) required for temperature of food storage and serving

Control mechanisms must comply with HACCP principles for cooking, holding and packaging process.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 5 of 12

Name of Establishment / Outlet: ____LITTLE INDIA________ Date of service: __21 May 2019_____________________

Service Style/Period: __LUNCH____ Food production process: ______A LA CARTE_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______1. Menu item to be prepared:

2. Number of portions to be prepared:
3. special dietary requirements of customers 4. Special customer requests
4. standard recipe cards to check for production methods, portion sizes and ingredients.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining.____

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check, conduct quality inspections	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Follow SRC requirements, mise en place checklists	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

_____Use spot checks to monitor ordering, commodity costs, wastage and purchase specifications with minimum and maximum stock.

Staff trained in standard operating procedures (SOPs) required for temperature of food storage and serving

Control mechanisms must comply with HACCP principles for cooking, holding and packaging process.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 6 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_____ Date of service: __22 May 2019_____________________

Service Style/Period: __FUNCTION/EVENT SERVICE LUNCH____ Food production process: ______BULK COOKING_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______

1. Menu item to be prepared:
2. Number of portions to be prepared:
3. special dietary requirements of customers
4. Special customer requests
5. standard recipe cards to check for production methods, portion sizes and ingredients.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining.___

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

monitor temperatures and adjust according to identified discrepancies

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check, conduct quality inspections	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Follow SRC requirements, mise en place checklists	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Transfer bulk cook-chill and cook–freeze foods.	Safely transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers. Check and record temperature levels at despatch and receipt. Protect food from dangerous temperatures during the transfer process.

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

__Select appropriate containers for freezer storage and label and code clearly.

Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

Place food items in appropriate storage once the freezing cycle and labelling is complete.

Continually monitor freezer temperatures to avoid food spoilage

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ ____________________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 7 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_____________ Date of service: __23 May 2019_____________________

Service Style/Period: __LUNCH____ Food production process: __________A LA CARTE_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______

1. Menu item to be prepared
2. 2. Select ingredients.
3. Select, prepare and use equipment
4. Portion and prepare bulk ingredients
5. Cook and portion bulk food item
6. Chill food and store under refrigeration
7. Package, freeze and store cooked food.
8. Transfer cook-chill and cook–freeze foods

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___ Confirm food production requirements from food preparation list.

Calculate ingredient amounts according to requirements.

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Check perishable supplies for spoilage or contamination prior to preparation

List the food production processes you have observed during the service period:

The service period was based on Bulk Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check, conduct quality inspections	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Follow SRC requirements, mise en place checklists	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

__Use spot checks to monitor ordering, commodity costs, wastage and purchase specifications with minimum and maximum stock.

Staff trained in standard operating procedures (SOPs) required for temperature of food storage and serving

Control mechanisms must comply with HACCP principles for cooking, holding and packaging process.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _________________ Signature _____Date _________

SITHKOP005 Coordinate cooking operations Instance 8 of 12

Name of Establishment / Outlet: ____LITTLE INDIA____ Date of service: __27 May 2019_____________________

Service Style/Period: __LUNCH____ Food production process: __________A LA CARTE_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______1. Menu item to be prepared:

2. Number of portions to be prepared:
3. special dietary requirements of customers 4. Special customer requests
4. standard recipe cards to check for production methods, portion sizes and ingredients.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining.___

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
1. Undertake temperature check, conduct quality inspections	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
2. Follow SRC requirements, mise en place checklists	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

__Use spot checks to monitor ordering, commodity costs, wastage and purchase specifications with minimum and maximum stock.

Staff trained in standard operating procedures (SOPs) required for temperature of food storage and serving

Control mechanisms must comply with HACCP principles for cooking, holding and packaging process.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _______________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 9 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_____________ Date of service: __28 May 2019_____________________

Service Style/Period: __FUNCTION AND EVENT/ LUNCH____ Food production process: __COOK FREEZE_____

No. of kitchen staff: __4________ No. of Covers/Portions prepared: ___40_________

List the food production requirements you have identified for this service period: ______

1. Menu item to be prepared:
2. Number of portions to be prepared:
3. special dietary requirements of customers 4. Special customer requests
4. standard recipe cards to check for production methods, portion sizes and ingredients.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining.___

List the food production processes you have observed during the service period:

The service period was based on Cook Freeze process and involved the following processes:

__ Cleaning of work area (pre‐prep) – Setting up equipment (pre‐prep) – Mixing of raw ingredients – Chopping or dicing of vegetables – Blending and Puree slicing, chopping of raw ingredients, meats, vegetables ____

Prepare food such that food is placed into a sealed bag, partially heated or fully cooked in a water bath or steam chamber at specific temperatures, and then chilled (SOUS VIDE)

Baking, roasting, steaming followed by rapid chilling of cooked food ___

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
Cooked to 75°C or equivalent. Cooled 60°C – 21 in 2 hrs & 21 – 5 in another 4 hrs Stored at 5°C	Frozen fish to be placed into the freezer within 5 minutes. Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
Cooked, packaged & chilled: Food hot filled into pouch prior to cooling	Fresh ingredients selected for preparation and discard the materials past due dates
3. Follow SRC presentation requirements	Executive Chef checks the plated meal prior to service and orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRC
4. Obtain feedback from customers and incorporate in debrief session	Head Chef conducts spot check of consistencies of gravies and sauces and orders for adjustments in tastes and consistencies for retasting

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

__Use spot checks to monitor ordering, commodity costs, wastage and purchase specifications with minimum and maximum stock.

Staff trained in standard operating procedures (SOPs) required for temperature of food storage and serving

Control mechanisms must comply with HACCP principles for cooking, holding and packaging process.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 10 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_____________ Date of service: _30 May 2019_____________________

Service Style/Period: __A LA CARTE/ DINNER____ Food production process: __________BUFFET_____

No. of kitchen staff: __6_______ No. of Covers/Portions prepared: ___30_________

List the food production requirements you have identified for this service period: ______

1. 1. Plan a buffet display and service appropriate to client needs
2. Plan layout, display and presentation of the buffet
3. Calculate quantities required and food costs components of buffet
4. Select appropriate food items
5. Identify and prepare a variety of buffet centre pieces

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list. For example, if you have 2 bunches of coriander already, there is no sense in ordering more. Cross it off the list and only order what is remaining.___

List the food production processes you have observed during the service period:

1. Select appropriate preparation and cooking methods for dishes on buffet menu : ROAST, BRAISED, BOILED, BAKED,
2. Glaze buffet foods
3. Food presenting
4. Prepare garnishes, sauces and accompaniments for appropriate buffet dishes ___

List the adjustments you have made to food production processes during the service period:

_ Deep Fried menu items adjusted to pan fried and Oven bake production process as the Fryers broke down. Adjusted for shortage of Rice by using Brown rice

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
quality inspection of supplies and raw ingredients	Notify the store managers and suppliers for ingredients that are past the due dates or do not meet quality
Follow Food safety and health (danger zone and contamination) requirements	Make team aware of temperature danger zone and contamination
Check the consistency of service food, such like colour, shape, size, flavour plating.	Checked the plated meal prior to service and orders re-plating of the dish immediately to a commi if not proper
Ensure no equipment fail to work	the fryer broke down. I notified to call for fixing then changed from deep fry to shallow pan fry and use oven to cook through the food. Fried some portions if needed using traditional wok by stove.

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

• A stock-rotation system such as FIFO ( ‘First In, First Out’) which makes sure that foods received or prepared first are used first.
• Working HACCP food management system which keeps up-to-date records at all times
• keep raw foods and ready-to-eat foods separate, to avoid cross-contamination
• keep cold foods at 5 °C or colder, and keep frozen foods frozen solid during storage at –15 °C or colder. Cool rooms, refrigerators and freezers must have proper thermometers, and temperatures should be checked regularly
• Store food in clean, food-grade storage containers that are strong enough for the food they contain. If containers are reusable, wash and sanitise them before using them. Do not reuse containers that are only meant to be used once. ___

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _________ Signature _______Date ____

SITHKOP005 Coordinate cooking operations Instance 11 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_____________ Date of service: __31 May 2019_____________________

Service Style/Period: __SET MENU LUNCH____ Food production process: _______BULK COOKING/FRESH COOK_____

No. of kitchen staff: __8_______ No. of Covers/Portions prepared: ___55_________

List the food production requirements you have identified for this service period: ______

1. Set Menu is prepared based on historical sales data and customer analysis
2. Number of portions to be determined for bulk cooking

3 standard recipe cards to check for production methods, portion sizes and ingredients.

4. check historical sales data to determine customer favorites

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___The food items are sorted by supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. Once you have identified existing stock , you can take it off the list.____

List the food production processes you have observed during the service period:

The service period was based on Bulk Cooking process. Planning is the key here in my kitchen, as menus, recipes and quantities are known in advance in set menu preparation.

Work flow schedules, production and preparation lists and mise en place plans detail the allocation of production tasks, the sequence of production and coordination amongst different sections or individuals.

Actual production is monitored using production checklists, food safety and quality control checks and work flow schedules.

The head chef controls production using the planning documents and completing checks of each section of the kitchen during production.

Each chef de partie or section head is responsible for meeting their section goals.

The sequence of production for specific items may be changed based on client requests or kitchen requirements.

However, overall deadlines and goals must be met to satisfy known orders.

List the adjustments you have made to food production processes during the service period:

_ The sequence of production for specific items may be changed based on client requests such as dietary restrictions (gluten free option/vegan option/Lactose free). However, overall deadlines and goals must be met to satisfy known orders.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

Steps to monitor quality	Directions for adjustment
Check deliveries against product specifications.	Follow up causes of rejected stock with suppliers.
Undertake spot checks of food items: tasting, visually assessing, or evaluating methods of production being used.	orders re-plating of the dish immediately to a commi chef incase the presentation is not as per the SRCs
Ensure that the chefs are all familiar with the recipes and processes required to bulk produce. This will lead to good cost control	Follow Standard recipe cards

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

______If chill the hot food in short time for storage in fridge.

Cold food stores are fridge with label and date.

Label and date the storage food.

Check the temperature of food, control document and records.

If the food stayed at danger zone for too long, directly through bin _____

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ _______ Signature ___Date _____

SITHKOP005 Coordinate cooking operations Instance 12 of 12

Name of Establishment / Outlet: ____LITTLE INDIA_______ Date of service: __1 June 2019____________

Service Style/Period: __DINNER___ Food production process: __________A LA CARTE_____

No. of kitchen staff: __8________ No. of Covers/Portions prepared: ___30_________

List the food production requirements you have identified for this service period: ______

1. Note the Customer requirements, including menu items, special dietary requirements and customer requests.
2. Check Standard recipes for production methods, portion sizes and ingredients.
3. Determine portion size and number of portions for process selected and equipment used.
4. Order cooking timeframe to be incorporated into preparation and production timings.
5. Maintain food presentation standards and legislative requirements for employee hygiene, food safety and workplace health and safety

Provide an overview of actions you have used to organise availability of all supplies for the food production period:

___ To calculate the supplies required for the production, we use the standard ingredients recip and then consider the number of covers to determine how much of each ingredient is needed. Since here we are preparing for the dinner service only so will only need enough supplies to get you through that service period. Planning is done to maximise the use of fresh produce but minimise the amount of wastage. The food items are sorted by supplier so that we can group the items when requisitioning stock or placing an order. The next step is to identify whether there is any existing stock that can be used. The stock may be in coolrooms, dry stores, or central stores and kitchens. For this is it crucial to liaise with central store or directly with suppliers.

Once we have identified existing stock, we take it off the list. Only order what is remaining.

List the food production processes you have observed during the service period:

The service period was based on Fresh Cook process and involved the following processes:

1. Selection of ingredients and raw commodities based on standard recipe requirements
2. Preparation of commodities and Mise en Place based on anticipated demand
3. Cooking based on customers order
4. Portioning as per standard portion sizes and servings needed
5. Service to plate and serve the menu items to the customers.
6. Storing Post Service

List the adjustments you have made to food production processes during the service period:

_ No adjustments required for fresh cook process.

Ensure the fresh sea food is stored 0-2deg Celsius

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:

STEPS TO MONITOR QUALITY	ADJUSTMENT
Set checking list for some critical steps, such like during cutting preparation, before cooking, during cooking period, before service and during service.
Have clear product specifications and standards for quality, delivery and hygiene	Use suppliers with accreditations who meet food safety norms
Check deliveries on arrivals, check temperatures of all items, especially frozen, check canned food have no dents, milk and milk product containers should not be bloated	Separate cooked raw and frozen food to avoid cross contamination
Regularly check use by dates	Discard items over due dates and use ingredients that are abundant first
Wash, peel and rewash items in clean water to prevent contamination from bacteria and chemicals	Clean and sanitize benches and cutting boards in between products
Maintain visual impact of the dish with correct presentation and serving	Include a picture of the finished dish and serving equipment to be used for details on portion size, shape, texture, garnishing
Pre-service check	Head chef checks on all mise en place and tastes relevant dishes before service. Head chef briefs on service standards.
Ensure hygienic packing and storage of leftovers from misenplace

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

_Ensure hygienic packaging and storage of leftover mise en place.

Perishable food must be stored below 5degree C

Pack leftovers with appropriate labelling such as use by date.

Use correct cleaning techniques for all areas of the kitchen and Checklists for cleanup requirements should be used

Conduct a final check of cleanliness and correct labelling of storing

Update any inferior processes based on customer feedback and debriefing

Clean the Bain Marie

Prepare for Breakfast shift _______

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached

Food Requirement Calculation attached

Supervisor’s Name ______ ____________________________ Signature ________________________Date _____________________

WORKFLOW PROCEDURES, MIS EN PLACE, FOOD ORDER

AND

STANDARD RECIPE CARDS

SITHKOP005 Coordinate cooking operations

INSTANCE 1 Stir-fry Chili Chicken

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Chicken breast, garlic, chilies, oil, oyster sauce, soy sauce, sugar, Thai basil
2.	Collect utensils/ Equipment	3 mins	wok, ladle
3.	Cut the chicken into small bite sized pieces.	5 mins	Chopping board, knife
4.	Pluck a good sized handful of holy basil leaves off the stems.	2 mins	plate
5.	Heat wok on high heat, and add about 1 tablespoon of oil to the pan.	1 min	Wok, ladle
6.	When the oil is hot, add the chilies and garlic.	20 sec	Wok, ladle
7.	Toss in your chicken	3 mins	Wok, ladle
8.	Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce.	30 sec	Wok, ladle
9.	Grab a handful of holy basil, toss it into the pan	5 sec	Wok, ladle

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Chicken breast	1	Kg
Thai basil	500	g
Soy sauce	1
Oyster sauce	1
Oil	1

STANDARD RECIPE CARD

Commodities

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Chicken breast		200g	$21.00/kg	$4.20
Thai basil		10g	$2.45/Ea	$0.12
Soy sauce		0.05mL	$6.88/600mL	$0.005
Oyster sauce		0.05mL	$3.69/430mL	$0.004
Oil		0.05mL	$3.00/750mL	$0.002

Total $4.30

Method:

Preparation step:

1. Cut the chicken into small bite sized pieces.
2. Pluck a good sized handful of holy basil leaves off the stems.

Cooking steps:

1. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they get really fragrant, but don't let them burn or get too dry.
2. Toss in your chicken. Keep stir frying continuously. At this stage you want to continue to stir and cook your chicken until it's just about fully cooked all the way through (depending on the size pieces of chicken and how hot your fire is, it should take about 2 - 3 minutes). If it starts to get dry, add just a tiny splash of water.
3. Add 1 teaspoon of oyster sauce, ½ teaspoon light soy sauce, ½ teaspoon sugar, and finally a splash of dark soy sauce. Keep stir frying for about another 30 seconds
4. Grab a handful of holy basil, toss it into the pan, fold it into the chicken, and then immediately turn off the heat (if you're using an electric stove, you'll want to remove the pan from the burner). The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken.

Instance 2 Chicken Malabar curry

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins
2.	Collect utensils/ Equipment	3 mins	Pot, wooden spoon
3.	Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.	5 mins	Chopping board, knife
4.	In a pot, add 2 cups of water, the curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half	5 mins	Pot, wooden spoon
5.	Boil the chicken until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.	10 mins	Pot, wooden spoon
6.	Boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt.	5 mins	Pot, wooden spoon
7.	Toss in seared tadka	10sec	Pot, wooden spoon

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Whole chicken	1	Kg
Tadka curry leaves	500	g
curry paste	1	Ea
Chilies	100	g
Coconut cream	1

STANDARD RECIPE CARD

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Whole chicken		500g	$5.80/kg	$2.90
Tadka curry and basil		10g	$2.45/Ea	$0.12
curry paste		100g	$4.39/250g	$1.75
Chilies		10g	$9.50/kg	$0.095
Coconut cream		500mL	$2.15/400mL	$2.69

Total $7.55

Method:

Preparation step:

1. Pound the curry paste
2. Prepare the chicken
3. Cook the curry paste with the chicken and coconut cream

Cooking steps:

1. In a pot, add 2 cups of water, the curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
2. Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
3. While the chicken is boiling, prepare the eggplant by cutting them into quarters. Pluck the curry leaves and basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
4. After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
5. The final step is to toss in the tadka, turn off the heat, and just let wilt into the curry.

INSTANCE 3 Stir-fry Chicken Tikka

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Chicken breast, garlic, yellow onions, chilies, cashew nuts
2.	Collect utensils/ Equipment	3 mins	Frying pan, ladle
3.	First mix up all the seasoning sauce ingredients in a small bowl and set aside.	3 mins	Mixing bowl, spoon
4.	Fry the raw cashew nuts	5 mins	Frying pan, ladle
5.	Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil	5mins	Frying pan, ladle
6.	Make sure you have all your garlic, onions, and fresh chilies, cut and ready.	20sec	Frying pan, ladle

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
chicken breast	1	Kg
Cashew nuts	1	Kg
Onion	1	Kg
Chilies	100	g
Sunflower oil	1

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
chicken breast		200g	$16.00/kg	$3.20
Cashew nuts		100g	$22.50/Kg	$2.25
Onion		10g	$2.90/kg	$1.75
Chilies		2g	$9.50/kg	$0.02
Sunflower oil		0.02mL	$3.95/750mL	$0.002

Total $7.22

Method:

Preparation step:

1. First mix up all the seasoning sauce ingredients in a small bowl
2. Fry the raw cashew nuts for about 1 minute in the hot oil until golden brown
3. Dice the chicken, and mix with flour, to evenly coat it.
4. Make sure you have all your garlic, onions, and fresh chilies, cut and ready.

Cooking steps:

1. Dice the chicken, and mix with flour, to evenly coat it. Then again, fry in the oil for about 5 minutes until golden and crispy. Drain and set aside on a plate.
2. Add ½ tbsp. of oil to a wok or frying pan on medium high heat. Stir fry the garlic for a few seconds, then add the onions and stir fry until translucent. Then add the red and green chilies and stir fry for a minute or so. You can sprinkle a few drips of water in the wok if it gets dry.
3. Add the chicken, cashew nuts, and dry chilies, and stir fry until everything is coated in the sticky sauce. You can add a few sprinkles of water if it gets too dry.
4. Last step is to add the green onions, stir fry for only a few seconds, then turn off the heat.

INSTANCE 4 Prawn Malabar

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Prawn, coconut milk, onion, lemongrass, mushroom, chilies.
2.	Collect utensils/ Equipment	3 mins	Pot, wooden spoon
3.	First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.	3 mins	Chopping board, knife
4.	lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips.	3 mins	Chopping board, knife
5.	the coconut milk comes to a boil, add the Prawns, and then add the other remaining 3 cups of coconut milk.	5mins	Pot, wooden spoon
6.	Mix your curry slowly and gently, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the prawns, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.	10mins	Pot, wooden spoon

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Prawns	1	Kg
Coconut milk	12	cans
Onion	1	Kg
Mushroom	1	Kg
Lemongrass	500	g

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Prawns		300g	$16.00/kg	$4.80
Coconut milk		500mL	$2.15/400mL	$2.25
Onion		10g	$2.90/kg	$0.03
Mushroom		50g	$50.00/kg	$2.50
Lemongrass		5g	$12.00/kg	$0.06

Total $9.64

Method:

Preparation step:

1. First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
2. Grab your lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips.
3. Prepare your red chilies by peeling off the stems and then just slice them diagonally.

Cooking steps:

1. Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass
2. As your coconut milk begins to heat, move back over to your cutting board and slice up the prawns. I used 2 prawns for this recipe. Slice the into medium sized chunks - they can be kind of big in size.
3. Mix slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the prawns, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
4. After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
5. Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the sauce. Give it a quick stir, and the cilantro will cook enough from the already hot curry.
6. The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice. Again, just give it a quick and gentle stir, and it’s ready to be served.
7. Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.

Instance 5 Fried Egg rice

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Cooked rice, onion, prawns, chinese broccoli
2.	Collect utensils/ Equipment	3 mins	Frying pan, ladle
3.	If you’re using whole fresh prawns like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on	5 mins	Chopping board, knife
4.	Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips	5 mins	Frying pan, ladle
5.	Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry	10 mins	Frying pan, ladle
6.	Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked	30sec	Frying pan, ladle

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Rice	1	Kg
Prawns	1	Kg
egg	12
Chinese broccoli	1	Kg
Onion	1	Kg

Standard Recipe Card

Commodities

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Rice		200g	$1.4/kg	$0.28
Prawns		50g	$16.00/kg	$0.80
egg		1	$3.00/pack	$0.50
Chinese broccoli		20g	$2.50/each	$0.10
Onion		1	$2.9/kg	$0.29

Total $1.97

Method:

Preparation step:

1. first pinch off the head, and peel the outer shell of the prawns, leaving only the tail on
2. Peel 2 cloves of garlic, and then just finely mince them
3. Slice ¼ of a sweet white onion into medium sized strips
4. Finely dice about 3 - 4 green onions
5. Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips

Cooking steps:

1. Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
2. Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
3. Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
4. Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
5. Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
6. Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
7. Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
8. Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
9. Lastly, toss in your green onions, stir it a few more seconds, and it’s ready
10. Immediately dish your fried rice onto a plate
11. Slice off a wedge of lime, and serve it on the plate next to the rice
12. For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor

Instance 6 Chili beef

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Beef, fishsauce, sugar, chili flakes, lime juice, shallot, onion, mint leaves
2.	Collect utensils/ Equipment	3 mins	Grill pan, tongs, mixing bowl, wooden spoon
3.	Take the beef, or any type of meat you're using, and marinate it in the ground black pepper and soy sauce	1hr	mixing bowl
4.	Grill the beef on high heat for around 8 minutes on each side (depending on how thick it is), until the meat is medium rare or medium.	8 mins	Grill pan, tongs
5.	Slice the beef against the grain into thin bite sized strips.	5mins	Chopping board, knife
6.	In a mixing bowl, add 250 grams of the grilled sliced beef, and add the khao khua, fish sauce, sugar, chili flakes, lime juice, shallots, green onions, and mint leaves. Doesn't matter which order, just toss everything together.	5mins	Mixing bowl, wooden spoon

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
beef	1	Kg
Chilies flakes	200	g
Onion	1	Kg
Shallots	1	Kg
Mint leaves	200	g

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
beef		500g	$15.00/kg	$7.50
Chilies flakes		1tbsp	$4.50/150g	$0.04
Onion		1	$2.90/kg	$0.02
Shallots		5	$3.00/kg	$0.015
Mint leaves		5g	$2.00/bunch	$0.05

Total $7.63

Method:

Preparation step:

1. Take the beef, or any type of meat you're using, and marinate it in the ground black pepper and soy sauce for about 1 hour.

1. Peel the shallots and finely slice them, dice the green onions, and pluck a handful of mint leaves.

Cooking steps:

1. Grill the beef on high heat for around 8 minutes on each side (depending on how thick it is), until the meat is medium rare or medium.
2. Once the beef is finished, set it on a plate to rest for about 5 - 10 minutes, collecting all the meat juice.
3. Slice the beef against the grain into thin bite sized strips.
4. In a mixing bowl, add 250 grams of the grilled sliced beef, and add the khao khua, fish sauce, sugar, chili flakes, lime juice, shallots, green onions, and mint leaves. Doesn't matter which order, just toss everything together.
5. Mix all the ingredients fully, and then taste test. The meat should be sour, salty and spicy to taste, with a freshness from the herbs. Add more lime juice or fish sauce as needed.

Instance 7 Stir-fry Chicken curry

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	chicken breasts, Chinese long beans , kaffir lime leaves , Thai red curry paste , fish sauce, sugar, oil for frying
2.	Collect utensils/ Equipment	3 mins	Frying pan, ladle
3.	The first thing you need to do is take your chicken and slice it into small bite sized pieces. I like to cut it quite fine so there’s more surface area for flavor, and so it cooks quicker.	5 mins	Chopping board, knife
4.	Cut the long beans (or green beans) into 1 inch pieces.	3 mins	Chopping board, knife
5.	Once your chicken and long beans are cut, go ahead and light your stove on low heat and add in 1 tablespoon of oil. You really need to use about 1 tablespoon of oil, if you use less, the curry paste will burn and stick to the pan	5 mins	Frying pan, ladle
6.	When the chicken is fully cooked, add the sliced long beans, and then break in about 3 - 5 kaffir limes leaves.	3mins	Frying pan, ladle

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Chicken breast	1	Kg
long beans	1	Kg
Curry paste	12
Fish sauce	1
Sugar	1	Kg

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Chicken breast		300g	$16.00/kg	$4.80
Long beans		50g	$5.00/kg	$0.25
Indian Curry paste		3tbsp	$4/can	$0.05
Fish sauce		1tsp	$5.50/1L	$0.006
Sugar		½ tsp	$5.6/kg	$0.003

Total $5.11

Method:

Preparation step:

1. The first thing you need to do is take your chicken and slice it into small bite sized pieces. I like to cut it quite fine so there’s more surface area for flavor, and so it cooks quicker.
2. Cut the green beans into 1 inch pieces.

Cooking steps:

1. Once your chicken and long beans are cut, go ahead and light your stove on low heat and add in 1 tablespoon of oil. You really need to use about 1 tablespoon of oil, if you use less, the curry paste will burn and stick to the pan.
2. No need to wait until your oil is hot, just toss in about 3 tablespoons of curry paste into the oil and start stir frying it in the oil. Let it sizzle for about 20 - 30 seconds on low heat, and it should really be fragrant (you might even cough from the frying chilies!).
3. Next add your chicken, turn up the heat to high, and start stir frying constantly, fully mixing the chicken with the curry sauce.
4. Quickly season with 1 teaspoon of fish sauce (give your curry paste a test to see how salty it already is, from the package it might be saltier than the homemade version), and ½ teaspoon sugar.
5. Stir fry constantly, and at this point if it’s getting dry, add a couple tablespoons of water.
6. Keep stir frying the chicken on high heat for about 2 minutes until the chicken is fully cooked.
7. When the chicken is fully cooked, add the sliced long beans, and then break in about 3 - 5 kaffir limes leaves.
8. Stir fry for just 30 seconds and then turn off the heat. You want the long beans to still be nice and crisp.

Instance 8 Chicken Biryani

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Garlic, wide flat rice, chicken, broccoli,egg
2.	Collect utensils/ Equipment	3 mins	Frying pan, ladle
3.	Comb through the fresh wide rice making sure any clumps are separated.	5 mins	Bowl
4.	Peel then mince 3 cloves of garlic, slice the chicken into small bite sized pieces, and slice the broccoli into 1.5 centimeter strips.	3 mins	Chopping board, knife
5.	Cook the par boiled vegetates for about 1 -2 minutes. If it gets a little dry, you can drizzle in a tiny bit of oil	5 mins	Frying pan, ladle
6.	Scramble the egg, and then fold the rice onto the egg, sort of when it's half cooked. Let the heat sear the egg for a few seconds and then start folding the egg together. With a hot flaming fire, you should get a little char to both.	3mins	Frying pan, ladle

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Garlic	1	Kg
fresh rice	1	Kg
Chicken	1	Kg
Egg	12
Broccoli	1	Kg

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Garlic		3	$3.00/kg	$0.09
rice		50g	$15.00/kg	$0.75
Chicken		200g	$16/kg	$3.20
Egg		1	$3.00/pack	$0.05
Broccoli		30g	$5.6/kg	$0.17

Total $4.26

Method:

Preparation step:

1. Comb through the fresh wide ric, making sure any clumps are separated.
2. Peel then mince 3 cloves of garlic, slice the chicken into small bite sized pieces, and slice the Chinese broccoli into 1.5 centimeter strips.
3. Heat the wok (or frying pan) on a medium heat and add about 2 tablespoons of oil.

Cooking steps:

1. Wait until the oil is hot, and then fry the garlic for about 10 seconds or so, making sure it sizzles in the hot oil.
2. Add the chopped chicken to the wok and stir fry for it about a minute until the chicken is nearly all the way white in color and cooked pretty well though and through.
3. Now, turn down your heat (or if you’re using an electric stove you can even move your pan off the burner for a moment).
4. Toss in the rice, the Chinese broccoli, 1 tablespoon of light soy sauce, ½ tablespoon of dark soy sauce, and a ½ teaspoon of sugar.
5. Still on low heat, start to fold gently by picking them up with the spatula from the bottom, and folding them over (If you stir fry too hard, the stickiness from the noodles can make them turn into a big noodle blob - believe me, I’ve done this too many times and it’s not pretty!).
6. Cook the noodles for about 1 -2 minutes. If it gets a little dry, you can drizzle in a tiny bit of oil.
7. After the noodles are well mixed, scoot the noodles to one side of the wok, and proceed to crack an egg into the empty side.
8. Now it’s time to crank up the heat on your stove - for the final step we want a little char on the noodles and egg for great flavor.
9. Scramble the egg, and then fold the noodles onto the egg, sort of when it's half cooked. Let the heat sear the egg for a few seconds and then start folding the noodles and egg together. With a hot flaming fire, you should get a little char to both the noodles and the egg.
10. Fry for about 30 more seconds, making sure to be gentle with the noodles, and then turn off the heat and dish it out.

Instance 9 Tandoori Chicken

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	whole chicken, fishsauce, sugar, black pepper corn, coriander roots
2.	Collect utensils/ Equipment	3 mins	Grill pan, tongs, mixing bowl, wooden spoon
3.	Peel about 4 bulbs of garlic	3mins	Chopping board, knife
4.	Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.	3 mins	Chopping board, knife
5.	Cook the chicken on low heat on grill, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.	30mins	Grill pan, tongs
6.	first cut the chicken in half from the neck to the butt, and from there cut off the drumstick, wing, and chop the rest of the chicken into strips.

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Fish sauce	1	Kg
sugar	1	Kg
Black pepper corn	200	g
Coriander	1	Kg
Whole chicken	1	Kg

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Fish sauce		1tbsp	$5.00/mL	$0.25
sugar		2tbsp	$4.50/kg	$0.09
Black pepper corn		2.5tbsp	$2.90/kg	$0.07
Coriander		8	$3.00/bunch	$1.30
Whole chicken		500g	$8.90/kg	$4.45

Total $6.16

Method:

Preparation step:

1. Peel about 4 bulbs of garlic, which should be about 30 - 40 cloves in all.
2. Thinly slice 2 stalks of lemongrass and cut off the roots of 8 stalks of coriander.

Cooking steps:

1. Put the chicken on the grill and begin cooking!
2. Wait about 20 minutes or so (but monitoring them to make sure they don't burn), before making your first flip. You can baste the chicken with the extra marinade.
3. Cook the chicken on low heat for about 1.5 hours, until the chicken is cooked through to the bone and the skin is golden dark brown on the outside.
4. Take the chicken off the grill, and dismantle the bamboo supports.

Instance 10 Pepper Grill

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Lamb, fishsauce, sugar, chili flakes, lime juice, shallot, onion, mint leaves
2.	Collect utensils/ Equipment	3 mins	mixing bowl, wooden spoon, Saucepan, ladle
3.	Grill the lamb, breaking it into small minced pieces, until it’s fully cooked all the way through	5 mins	Saucepan, ladle
4.	Leaving the Lamb in the same pot, add 1 heaping tablespoon of the toasted rice powder. Also toss in ½ - 1 tablespoon of chili flakes. Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).	8 mins	Mixing bowl, wooden spoon
5.	Give seasoning a quick stir.	5mins	Mixing bowl, wooden spoon
6.	Give a mood mix, making sure all the spices and dressing coats the lamb.	3mins	Mixing bowl, wooden spoon

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Lamb	1	Kg
Chilies flakes	200	g
Onion	1	Kg
Shallots	1	Kg
Mint leaves	200	g

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Vamb		300g	$15.00/kg	$4.50
Chilies flakes		1tbsp	$4.50/150g	$0.04
Onion		1	$2.90/kg	$0.02
Shallots		5	$3.00/kg	$0.015
Mint leaves		5g	$2.00/bunch	$0.05

Total $4.60

Method:

Preparation step:

1. Add 300 grams of minced Lamb to a small sized saucepan with a handle. Fry the pork, breaking it into small minced pieces, until it’s fully cooked all the way through.

Cooking steps:

1. Leaving the Lamb in the great pna, add 1 heaping tablespoon of the toasted rice powder. Also toss in ½ - 1 tablespoon of chili flakes.
2. Add a pinch of sugar, ½ tablespoon of fish sauce, and squeeze in the juice from 1 - 2 limes (I used about 1 ½ full limes, but I like it quite sour).
3. Give the pork and the seasoning a quick stir.
4. Peel and slice the shallots, finely mince about 5 green onions and a few culantro leaves (if you have them), and just pluck about 20 or so mint leaves off the stem. Throw everything into the saucepan with the pork.
5. Give a good mix, making sure all the spices and dressing coats the beef.
6. Taste test. See if it needs more fish sauce for saltiness, lime juice, or chili flakes. Get it the way you want it.

Instance 11 Mango Sticky rice

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Sticky rice, coconut cream, sugar, mango, salt
2.	Collect utensils/ Equipment	3 mins	pot, wooden spoon
3.	Rinse the sticky rice 6 - 10 times, making sure most of the starch gets removed and you're left with clear water.	10mins	Bowl
4.	steam the sticky rice for about 15 minutes until fully cooked, then set aside.	15 mins	steamer basket or other type of steamer,
5.	the mango, first peel the skin, then cut off the meat from either side of the mango seed, and slice the mango into large bite sized pieces.	3mins	Chopping board, knife
6.	In a separate sauce pan add the other portion of coconut cream and salt, and stir on low heat. Bring it to a boil, then turn off the heat, and set aside in a bowl.	5mins	pot, wooden spoon, bowl

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Sticky rice	1	Kg
sugar	1	Kg
Coconut cream	12
Mango	1	Kg
Salt	1	Kg

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Sticky rice		1kg	$5.00/kg	$5.00
sugar		2tbsp	$4.50/kg	$0.09
Coconut cream		1L	$2.5/L	$2.50
Mango		100g	$10.5/kg	$1.05
Salt		1tsp	$4.00/kg	$0.08

Total $9.17

Method:

Preparation step:

1. Rinse the sticky rice 6 - 10 times, making sure most of the starch gets removed and you're left with clear water. Then soak the rice submerged in water
2. Using a steamer basket or other type of steamer, steam the sticky rice for about 15 minutes until fully cooked, then set aside.
3. For the mango, first peel the skin, then cut off the meat from either side of the mango seed, and slice the mango into large bite sized pieces.

Cooking steps:

1. In a pot, add 800 ml. coconut cream on medium heat, and stir in one circular direction gentry. Add 150 g. sugar and 1 tsp. salt, and keep stirring and cooking until fully dissolved. When the coconut cream mixture comes to a boil, turn off the heat.
2. Put the fresh sticky rice into a mixing bowl, and begin to slowly add in the coconut cream and sugar mixture. You'll combine all of it, but add it spoon by spoon and work it slowly into the rice. Once all combined you should be left with shimmering sticky rice that's almost a grainy pudding in texture. Your sticky rice is ready, cover it with plaster so it doesn't get crusty.
3. In a separate sauce pan add the other portion of coconut cream and salt, and stir on low heat. Bring it to a boil, then turn off the heat, and set aside in a bowl. This will be served alongside the mango sticky rice as a topping.
4. In a wok or frying pan, using low heat, dry fry the yellow mung beans for a few minutes until they turn golden crispy. Again, set this aside as a topping.
5. On a plate, first add a portion of sticky rice, top it with mango, sprinkle on some mung beans, and serve the extra coconut cream on the side.

Instance 12 Beef Vindaloo

Workflow plan

Step	Task	Time	Equipment /Utensils
1.	Collect ingredients	5 mins	Beef, coconut milk, onion, lemongrass, mushroom, chilies.
2.	Collect utensils/ Equipment	3 mins	Pot, wooden spoon
3.	First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.	3 mins	Chopping board, knife
4.	lemongrass, slice off the bottoms, pull off the outer skin layer, and then slice it diagonally into about 1 inch strips.	3 mins	Chopping board, knife
5.	the coconut milk comes to a boil, add the Beef, and then add the other remaining 3 cups of coconut milk.	5mins	Pot, wooden spoon
6.	Mix your curry slowly and gently, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the prawns, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.	10mins	Pot, wooden spoon

Food order

Your name: Little India

Phone: 6178XXXXX

Food item	Quality	Unit	Special request
Beef	1	Kg
Coconut milk	12	cans
Onion	1	Kg
Tomato	1	Kg
Curry paste	100	g

Standard Recipe Card

Ingredients

Item	Specification	Weigh kg/l/unit	Cost per kg/l/unit	Actual cost
Beef		300g	$16.00/kg	$4.80
Coconut milk		500mL	$2.15/400mL	$2.25
Onion		10g	$2.90/kg	$0.03
Tomato		50g	$50.00/kg	$2.50
Curry Paste		5g	$12.00/kg	$0.06

Total $9.64

Method:

Preparation step:

1. First take a thumb sized chunk of galangal, cut off the stems, and cut the root part into thin slices. It can be a little tough, so you might have to hit the top of your knife with your palm.
2. Grab your Curry paste. Prepare your red chilies by peeling off the stems and then just slice them diagonally.

Cooking steps:

1. Turn on your stove to medium heat, and add about 3 cups (or ½) of the coconut milk to a medium sized saucepan. Put the pot on the heat and immediately toss in the sliced galangal and lemongrass
2. As your coconut milk begins to heat, move back over to your cutting board and slice up the prawns. I used beef cuts for this recipe. Slice the into medium sized chunks - they can be kind of big in size.
3. Mix slowly and gently, for about 5 - 10 minutes, making sure it doesn’t come to a full boil - and if it does - turn down the heat to even lower. You want the beef, onions, tomatoes, and other ingredients to be fully cooked, but you don’t want to overcook the coconut milk.
4. After about 5 - 10 minutes of cooking, go ahead and turn off the heat completely.
5. Go back to your cutting board, slice up a handful of fresh cilantro, and add it to the sauce. Give it a quick stir, and the cilantro will cook enough from the already hot curry.
6. The final step is to juice a couple of limes into a separate bowl and then add about 4 tablespoons of lime juice. Again, just give it a quick and gentle stir, and it’s ready to be served.
7. Make sure you do some taste-testing to make sure it’s salty and sour enough. You may need to add a little extra salt or lime juice to get the flavor you want.