Task 2

 Use the recipe provided or one supplied by your assessor.

 Respond to all questions.

Chicken satays Yield: 2 portions

Ingredients Quantity
Bamboo skewers 6
Chicken breast 1
Soy sauce 40 ml
Garlic, crushed 1 clove

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Lemon juice 30 ml

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Peanut oil 20 ml

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Onion, finely chopped 1
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Peanut butter, crunchy 130 g
Chicken stock 250 ml
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Salt pinch
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Sugar 5g
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Coconut milk as required

Rice, steamed 160 g
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Step Method
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1 Soak the bamboo skewers in cold water for 1 hour so that they do not burn
when cooking.
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2 Cut the chicken breast lengthwise into six even strips and thread each piece
onto the end of a skewer.
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3 Prepare the marinade by mixing soy sauce, garlic and lemon juice together.
Marinate the chicken skewers in the mixture for 1 to 2 hours.
4 To make the sauce, place the peanut oil into a pan and add the onion. Cook until
it takes on a light brown colour.

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 5 Add peanut butter and stock to the pan and stir over a gentle heat until
combined.
6 Remove from the heat and add salt, sugar and chicken marinade. Adjust the
sauce to a thick pouring consistency with the coconut milk.
7 Cook the chicken skewers on a chargrill, turning regularly to ensure even
cooking and colour.
8 To serve, heap hot, steamed rice onto two warm plates and place three skewers
of chicken on top of each mound of rice. Pour a little of the satay sauce over each and
garnish as desired.

Question 1

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Question text rs e
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You are preparing 30 portions for a small cocktail party. Calculate the amounts needed
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to prepare 30 portions of the recipe for the listed ingredients.

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Chicken
15
breast
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Soy sauce 600 ml

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Peanut butter 1950 g

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Chicken stock 3750 ml

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Comments

Comment:
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Question 2
Complete
Mark 1.00 out of 1.00

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 Question text

What are two quality indicators to look for if you are using frozen chicken breasts to
prepare this recipe?

> we should look for the color , if it has a nice pink color throughout it is good.
> we should looks for bad odours . if chicken does not have bad odors then the chicken
is fine to use.
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Question 3
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Question text
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Describe how you can sequence your mise en place and preparation tasks to meet
deadlines.
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we can sequence our mise en place and preparation task by:

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>bamboo skewers should be shocked in cold water before 1 hours of preparing this
dish.
> chicken stock and sauce used for this dish should be ready .
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> we should marinade chicken skewers before 1 and half hours of preparing this dish.
> all the necessary ingredients should be ready whild preparing this dish such as
crushed garlic, finely chopped onion , steamed rice.
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Comments
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Comment:

Question 4
Complete
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 Question text

Briefly list the tasks you need to complete at each stage of the preparation sequence for
the chicken satay skewers.

Sequence Tasks

1. Assemble collect all the necessary ingredient,. thaw frozen chicken,

ingredients. soak bamboo skewers, soak rice, wash onions , peel
garlic.

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2. Complete basic pre- cut onions, chicken , crush garlic. marinade chicken ,

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preparation tasks. prepare stock, sauce, steam rice.

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3. Weigh or measure weigh and measure all the necessary ingredients.
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4. Portion ingredients if determine number of serving and divide the chicken satay
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necessary. skewers by the number of serving.

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5. Sort ingredients. >for chicken marinade gather soy sauce, garlic and lemon
juice together.
?gather peanut oil , onion , peanut butter , stock , coconut
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to prepare sauce.

Comments
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Comment:
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Question 5
Complete
Mark 1.00 out of 1.00
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Question text

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 What are two safety techniques you should use when cutting and preparing the
ingredients with a knife?

two safety techniques that we should follow while cutting ingredients with a knife are :
> we should keep our knife clean.
> create a flat surface on ingredients before cutting it.
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Question 6
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Question text

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You are about to start measuring your wet ingredients? What should you check before
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you start to use the measuring equipment?

> check whether the equipment is clean or not .

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Question 7
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Question text
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What method(s) of cookery for which food item are used in this recipe?

> sauteing is used to make sauce.

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> grilling to make chicken skewers.

> steaming is used to prepare rice.
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 Comment:

Question 8
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Question text

What is the purpose of marinating the chicken in this recipe?

> the purpose of marinating the chicken in this recipe is to get desired flavor and taste.
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Question 9

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Question text
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What is one safe operating practice you should follow when using a char-griller?
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> use proper grilling equipment and fuel.

>do not leave the grill unattended.
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>trim excess fat from meat to prevent flare ups from drippings.
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> use barbeque utensils and use gloves to protect hand.

Comments
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Question 10
Complete
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Mark 1.00 out of 1.00

Question text

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 What is one technique you can use to minimise waste when preparing this recipe?

> store the leftover for future.

> store food correctly. improper storage leads to a massive amount of food waste.
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Question 11
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Question text

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The chicken skewers are going to be served with other dishes as finger food at a stand-

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up cocktail party. They will not be served with the rice. What serviceware would you

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serve the skewers on? Base your responses on the serviceware available in your
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workplace or training environment.
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i would skew chicken in a thin bamboo stick, each stick containing 4 pieces and place
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bunch of stick in a large tray and sauce in a bowl and serve. so that guest and easily
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enjoy skewers with drinks.

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i can easily find desired serviceware in my working place.

Comments
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Question 12
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Mark 1.00 out of 1.00
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Question text
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Can this dish be stored for use at another time after it has been displayed on a buffet
table for two hours? Why/why not?

yes, this dish can be stored for use at another time because it is cooked by grilling
process and it will not perish.

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 Comments

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