(A minimum of 12 complete service periods)
Instructions
This log shall be used to document the coordination of cooking operations during full-service periods.
The 12 service instances must include at least 2 of the following food production processes:
Each instance is to be recorded in the logbook attached, clearly numbered, and dated on at least 12 occasions.
Each service detail and task outlined in each of the logbook instances must be completed.
To calculate food requirements for recipes, use the template “Standard Recipe Card”.
To record workflow planning and communication use the template “Workflow”.
Recipe and workflow templates may be copied as required to suit your needs.
For each service period you must provide:
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:
When transferring to another workplace or on completion of the total number of required service instances, the declaration(s) at the end of the logbook needs to be completed by the workplace supervisor and the student.
Students can arrange their own work placement provider, so long as the provider has all equipment and facilities to instruct, as specified in the logbook under assessment conditions.
Students are required to submit - A copy of the menu, roster, and photos as evidence of their work placement along with the completed logbook.
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:
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: ______
Provide an overview of actions you have used to organize the availability of all supplies for the food production period:
___The food items are sorted by the supplier to group the items when requisitioning stock or placing an order. The next step is to identify whether there is an 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 the Fresh Cook process and involved the following processes:
List the adjustments you have made to food production processes during the service period:
_ No adjustments required for the fresh cook process.
Ensure the fresh seafood 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.
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:
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: ______
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:
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: ______
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:
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:
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:
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: ______
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:
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: ______
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:
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:
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:
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: ______
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: ______
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:
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:
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: ______
3 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.____
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: ______
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:
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
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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. |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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 |
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 |
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:
Cooking steps:
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