Work Flow Plan 4

Unit Code :SITHCCC007

Unit Name :PREPARE STOCKS, SAUCES AND SOUPS

Student Name Pendi Tandra Student Number 789

TrainerName Steve Stathakopoulos Trainer Signature

Class Name Certificate IV in Commercial Cookery Date 15/09/2021

Recipes
1 Dolmade’s

2 Sambousek

3 Chickpea fritters (revithokeftedes)

4 Shanklish dip (fetta and tomato)

5 Tzatziki

6 Fattoush salad

7 Mediterranean chickpea salad

8 Pita bread
Dolmade’s

Time Step Miseen place /Preparation Equipment

10 - 15 1 Cook rice in boiling salted water for 8 minutes or Pot, Stove, Wooden spoon,
Minutes until par cooked. Drain, refresh under cold running knife, cutting board, spoon,
water, then drain again. Cool slightly. whisk, bowl
2 Minutes 2 Place rice, allspice, chilli flakes and powder,
oregano, mint, parsley, tomatoes, onion and lemon
zest in a bowl and mix to combine.
5 Minutes 3 To assemble, place 2 heaped teaspoons of rice
mixture in centre of a leaf (leaves should be 12 cm x
12 cm; layer 2 leaves if necessary). Fold in sides and
roll up to enclose filling, then place upright in a
saucepan. Repeat with remaining rice mixture and
leaves, ensuring dolmades are snugly packed in pan.
3 hour 4 Whisk lemon juice and oil in a bowl and pour over
dolmades. Stuff garlic in between dolmades, then
cover and cook over low heat for 1½ hours or until
rice and leaves are tender (add extra oil or water if
liquid has evaporated). Cool to room temperature,
then refrigerate for at least 3 hours or until cold.
Serve with extra lemon wedges

Sambousek
 Time Step Miseen place /Preparation Equipment
2 Minutes 1 Place flour in a deep bowl, add sugar, salt, butter Bowl, scale, saucepan, knife,
and mix well with your fingertips until it resembles cutting board, dough cutter,
fine breadcrumbs oven
30 Minutes 2 Gradually add little quantities of water and mix
thoroughly until a dough forms. Cover with kitchen
cloth and set aside for 30 minutes.
5 Minutes 3 Meanwhile, heat the vegetable oil in saucepan and
sauté onion for 2 minutes then add the minced
lamb and fry for 5 minutes or until brown in color.
Add the Chicken powder, toasted pine seeds, spices
and dried mint. Stir for few seconds or until all are
well combined then set aside to cool.
3 Minutes 4 Roll the dough into around 3 millimeters thin
pastry. Using a medium size cup or dough cutter,
cut round pieces of the dough. Place 1 tablespoon
of the stuffing in the center of each piece and seal
the edges by twisting them or pressing with fork.
5-6 Minutes 5 Deep-fry the sambousek in 190°C preheated oil for
5-6 minutes or until golden brown in color. Remove
from oil and place in kitchen tissues to absorb
excess oil then serve.

Chickpea fritters (revithokeftedes)

Time Step Miseen place /Preparation Equipment

6 hours, 1 Soak the chickpeas into a large bowl filled with Bowl, Saucepan, stove, pan,
40 - 60 water and a pinch of salt for about 6 hours, or food processor, deep flyer,
Minutes overnight. Drain and place them into a large pan,
filled with water and boil for 40-60 minutes, until
soft. When done, drain them into a colander. Place
on some paper towel on a large tray and let them
dry out completely for about an hour. It is very
important that they dry out completely.
 5 Minutes 2 Place a pan into medium heat, add 1 tbsp. of olive
oil and sauté, until tender.
2 - 3 Minutes 3 Use a food processor to mix all the ingredients
together. Add the boiled chickpeas, the sauté
onions and garlic, along with the cumin and
coriander and mix. Open the food processor, blend
the mixture with a spoon and mix again. Repeat 2-3
times, until all the ingredients are combined. This
should take 2-3 minutes
25 Minutes 4 Fry the balls into a very hot oil, until nicely coloured
on all sides. Place them on paper towel, to absorb
the extra oil. For a healthier version, bake them in
preheated oven at 180C for about 25 minutes.
Brush the bottom of the baking tray and the top of
the balls with some olive oil. Halfway through
cooking time, flip the balls and put back in the oven.

Shanklish dip (fetta and tomato)

Time Step Miseen place /Preparation Equipment

20 Minutes 1 Peel the onion, halve and slice into thin half-moons. Bowl, spoon, knife, cutting
Put into a strainer, sprinkle the salt over and stir in. board
Allow to sit for 20 minutes or so for the liquid to
develop. Rinse under water to wash away the salt
and pat the onion dry with paper towel or a tea
towel, ensuring there is minimal moisture left.
3 Minutes 2 Cut the tomato in half, across the middle (so you
have the stork end in the middle of one half).
Squeeze or spoon out most of the juice and seeds,
retaining for another use if you wish. Cut the
tomato halves into cubes. If using, peel the
cucumber, remove the seeds, then dice.
2 Minutes 3 Crumble the shanklish or fetta cheese into a bowl
and mash and break up a little with the back of a
 fork. Add the spices and gently combine. Then add
the onion and tomato (and cucumber) and some oil
and gently combine again. Sprinkle with the parsley
and pour over a dash more oil for effect.

Tzatziki

Time Step Miseen place /Preparation Equipment

5 - 10 Minutes 1 Place yoghurt in a sieve lined with muslin over a Bowl, spoon, knife, cutting
bowl and stand for 5-10 minutes to allow the excess board, grater
whey to drain away. Place yoghurt in a bowl and
discard the whey.
2 Minutes 2 Meanwhile, coarsely grate the cucumber and
squeeze out excess moisture with your hands.
Combine yoghurt, cucumber, garlic, chives, olive oil
and lemon juice in a bowl and mix well. Season with
salt.

Fattoush salad

Time Step Miseen place /Preparation Equipment

5 Minutes 1 Toast the pita bread in your toaster oven until it is Oven, bowl, knife, cutting
crisp but not browned. Heat 3 tbsp of olive oil in a board, pan, wooden spoon
large pan. Break the pita bread into pieces, and
place in the heated oil. Fry briefly until browned,
tossing frequently. Add salt, pepper and ½ tsp of
sumac. Remove the pita chips from the heat and
place on paper towels to drain
2 Minutes 2 In a large mixing bowl, combine the chopped
lettuce, cucumber, tomatoes, green onions with the
 sliced radish and parsley.
3 Minutes 3 To make the dressing, whisk together the lemon or
lime juice, olive oil and spices in a small bowl

3 Minutes 4 Dress the salad with the dressing and toss lightly.
Finally, add the pita chips, and more sumac if you
like, and toss one more time. Transfer to small
serving bowls or plates.

Mediterranean chickpea salad

Time Step Miseen place /Preparation Equipment

5 Minutes 1 In a large salad bowl combine the onion, tomatoes, bowl, knife, cutting board,
capsicums, chickpeas, parsley and feta. Toss wooden spoon, tong
together with the olive oil and vinegar, and season
to taste with salt and pepper

Pita bread

Time Step Miseen place /Preparation Equipment

2 Minutes 1 In a mixing bowl whisk together all of the bowl, scale, knife, dough
ingredients except of flour. cutter, pan
2 Minutes 2 Start incorporating the flour into the mixture while
mixing the dough with your hands.
10 Minutes 3 Depending on the strength of the flour you're using
you may need to add a bit less or a bit more. Knead
the dough for a minute or two until it feels very soft
but without leaving fragments on your hands.
2 hours 4 Shape dough into a ball, cover with a tea towel and
rest at room temperature for 2 hours.
 5 With a knife or dough cutter, divide the dough into
6 pieces

6 Shape each piece into a ball

7 Lightly flour your working surface, take the first

dough ball and roll on all sides (flip it once) until you
have a 19 cm round flatbread.
8 Heat a pan over medium heat. Dip some paper
towel into a bit of oil (I prefer olive oil) and lightly
grease the bottom of the pan.
1 – 2 minutes 9 Add the first flatbread and cook for 1-2 minutes on
each side (don't let the pan get smoky hot remove
from heat to cool if so). Flip the flatbread using a
flat spatula.
1 – 2 minutes 10 Add the first flatbread and cook for 1-2 minutes on
each side (don't let the pan get smoky hot remove
from heat to cool if so). Flip the flatbread using a
flat spatula.
11 You may add flatbreads on top of each other
creating a pile until you're finished making them.
This way they won't air dry and stay more "elastic"
if you're planning to use them as wraps.