Kitchen Session 6b: Prepare Stocks, Sauces and Soups

Kitchen Session 6b
Prepare Stocks, Sauces and Soups

• Four Bean Soup with Barley
• Coconut and Ginger Soup
• Chicken Volute
• Pan-fried Sirloin steak with potatoes
and vegetables
Name: Training Kitchen Session 25 Version: V2.0 Last Reviewed: March 2020
Four Bean Soup with Barley
Ingredients:
• Olive oil 1 Tablespoon

• Onion roughly chopped 1
• Garlic cloves, sliced 3
• Carrot, roughly chopped 1
• Thyme 3 sprigs
• Pearl barley ½ cup
• Massel Vegetable liquid stock 2 cups
• Four-bean mix, rinsed, drained 2 x 400g cans
• Chopped tomatoes 400g can
• Flat-leaf parsley leaves, finely ½ cup
sliced
Method:
1. Heat the oil in a large deep saucepan over low heat. Add the onion, Garlic,
carrot and thyme, and cook, stirring for 8-10 minutes until onion is soft. Add the
barley and stir to coat in onion mixture. Add the vegetable stock and 1 litre
water, then bring to boil. Reduce heat to medium- low and simmer for 20
minutes or until barley is slightly tender.
2. Add the beans and tomato and stir to combine. Bring back to simmer and
cook for further 15 minutes or until barely is soft. Serve in bowls sprinkled with
parsley
Instructions for Students:
1. Review the recipe card provided to this recipe.
2. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be
used to meet specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
3. Once complete, the workplan is to be submitted via the application for
assessment.
Instructions for Assessors

1. This assessment will be submitted via the application to the LMS.
2. The LMS will send a notification with a link to the artefacts requiring assessment.
3. Follow the link and assess the workplan.
4. Provide feedback in the LMS in the space provided.
Hygiene Requirements:
• Follow the hygiene procedures in food and safety programs which usually made by
using the HACCAP System
o Maintain personal hygiene before you starting to cook food.
o Use of appropriate PPE (gloves, hair nets) to avoid unanticipated accidents and
injuries.
o Remove any jewellery during your work in kitchen.
• Avoiding contamination of food by cross-contamination or personal work habits
o Always use spoon to taste food.
o Sanitize the working premises to clean every time.
o Use disposable goods while preparing food.
o Make sure that you are not sneezing or coughing around food.
• Diseases must not affect the hygiene
o Do not handle food if you are suffering from any kind of disease that will cause
food contamination.
o Illness must be reported to your supervisor.
Food Safety Practices:

• Organisational food and safety procedures must be followed
o Always use right chopping board for right food like white for butter.
o Dispose the possibly contaminated food immediately, like butter, BBQ sauce.
o Store the chemicals separate and far from food and kitchen.
• Clean and maintain the premises
o Always clean and sanitize chef knife.
o Always clean the stove, table, floors and sink after using them.
o All wastages must be thrown in appropriate bins.
• Safely storing food
o Parsley, tomatoes should be kept in fridge with temperature between one to four
degree.
o All dry goods like onion, four bean mix, pepper, garlic must be stored in room
temperature with no sunlight.
Safety Requirements:
• Follow organisational health and safety procedures
o Keep the kitchen floor dry and obstacle free to prevent tripping and slipping
o Always wear required PPE in the kitchen.
o Sharp objects like knife must be placed safely and the blade must face
downwards.
• Identify risks or hazards

o Chef knife - Sharp
o Stove top – Hot
o Saucepan - Hot
Equipment Required:
• Saucepan
• Bowls
• Chef knife
• Chopping board
• Spoon
• Measuring cup
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
• Olive oil 1 Tablespoon
• Onion roughly chopped 1
• Garlic cloves, sliced 3
• Carrot, roughly chopped 1
• Thyme 3 sprigs
• Pearl barley ½ cup
• Massel Vegetable liquid stock 2 cups
• Four-bean mix, rinsed, drained 2 x
400g cans
• Chopped tomatoes 400g can
• Flat-leaf parsley leaves, finely sliced
½ cup
Waste Produced:
Packaging
Onion cover
Costing (per serve): will vary student to research

Mise en place Requirements:
• Measure all the ingredients and make it ready.
• Wash, chop and drain carrot, tomato, onion, garlic.
Procedure:
1. Heat the oil in a large deep saucepan over low heat. Add the onion, Garlic, carrot and thyme,
and cook, stirring for 8-10 minutes until onion is soft. Add the barley and stir to coat in
onion mixture. Add the vegetable stock and 1 litre water, then bring to boil. Reduce heat to
medium- low and simmer for 20 minutes or until barley is slightly tender.
2. Add the beans and tomato and stir to combine. Bring back to simmer and cook for further
15 minutes or until barely is soft. Serve in bowls sprinkled with parsley
Clean kitchen premises and equipment:
• Follow HACCAP principles to store ingredients left and re- usable product
o Put remaining barley, tomatoes, onion wrapped and keep it to respective place
fridge and dry store.
o Put date in the newly opened products and put them in respective place.
• Turn off the induction and switch off oven from electric line.
• Clean cooking equipment
o Clean the saucepan once it has cool down and wipe the outer surface with
sanitizer and towel.
o Make sure that all used bowls, spoons are washed properly.
• Cleaning kitchen by following the procedures
o Kitchen area should be cleaned and sanitized properly after being used.
o Always clean the dishwashing machines by scrubbing and wiping the outer
surface.
o Make sure to clean the storage areas, bins and mop the floor properly.
• Dispose waste in designated bins
o Always tie off garbage bags before removing garbage and dispose in correct bins.
o Separate the recyclable items and other wastes while preparing food.
Coconut and Ginger Pumpkin Soup
Ingredients:
1 kilogram of pumpkin
500ml of vegetable stock or chicken stock
250ml coconut milk
60 grams fresh ginger (about 3-4 thumbs sized pieces)
1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 tablespoons extra virgin olive oil for roasting the pumpkin
Salt and pepper to taste
Instructions:
1. Preheat oven to 180 C and line a large tray with baking paper
2. Peel pumpkin and cut into even-sized chucks. Place on tray, drizzle over olive oil and toss
around with your hands to coat. Roast pumpkin in the oven for approximately 45 minutes or
until super soft and starting to caramelize at the edges.
3. While the pumpkin is roasting, peel the ginger and gather the rest of the ingredients.
4. Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and cinnamon
into blender jug. Blend until smooth. Season salt and pepper to taste.
5. To serve heat portion of the soup in a saucepan over the stove.
f. Waste produced
assessment.

injuries.
o Never sneeze or cough around food to prevent contamination.
o Never use hand to taste food.
o Cease handling food if you are suffering from any kind of disease that will cause
food contamination.
o If you are not feeling well then immediately report to the supervisor.

o Always use right chopping board like green for vegetables and make sure that the
chopping board does not move while cutting.
o Dry goods – Date the newly opened goods like ground cumin, cinnamon and place
them in appropriate container and store them in room temperature
o Coconut milk – Wrap the open coconut milk and store it in fridge with
temperature between 1 to 4 degrees
o Pumpkin – Store it in fridge with temperature between 1 to 4 degrees
• Maintain clean environment
o All wastages must be thrown in appropriate bins like general waste in red bin.
o Always clean and sanitize the knife, stove, table, floors and sink after using them.
downwards.

o Chef knife - Sharp
o Oven - Hot
o Use kitchen towel to carry food out from the oven.
Equipment Required:
• Can opener
• Chopping board
• Chef knife
• Saucepan
• Spoon
• Bowl
• Measuring cups
• Baking tray
1 kilogram of pumpkin Lite coconut milk
500ml of vegetable stock or chicken stock
250ml coconut milk
60 grams fresh ginger (about 3-4 thumbs sized
pieces)
1 teaspoon ground cumin
½ teaspoon ground cinnamon
2 tablespoons extra virgin olive oil for roasting the
pumpkin
Salt and pepper to taste
Waste Produced:
Pumpkin cover
Packaging

• Preheat oven to 180 C and line a large tray with baking paper
• Peel pumpkin and cut into even-sized chucks.
Procedure:
1. Place on tray, drizzle over olive oil and toss around with your hands to coat. Roast
pumpkin in the oven for approximately 45 minutes or until super soft and starting to
caramelize at the edges.
2. While the pumpkin is roasting, peel the ginger and gather the rest of the
ingredients.
3. Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and
cinnamon into blender jug. Blend until smooth. Season salt and pepper to taste.
4. To serve heat portion of the soup in a saucepan over the stove.
o Put remaining coconut milk, pumpkin, chicken stock wrapped and keep it to
respective place fridge and dry store.
o Make sure that the dishwashing machines is scrubbed if required.
o All used baking tray, mixing bowls, spoons are washed properly.
o Clean the oven once it has cool down and wipe the outer surface with sanitizer
and towel.
o Separate the recyclable items and throw in yellow bin and other general wastes
into red bins.
Chicken Volute
Ingredients
•Butter 100 grams
•Flour 100 grams
•Chicken stock 1L
Method
1. Prepare Chicken stock
2. Heat the stock
3. Melt the Butter
4. Add the flour. Stir with wooden spoon until it reaches a sandy texture
(white Roux)
5. Add stock gradually, stirring in between to prevent the formation of lumps
6. Place a cartouche on top and simmer on a hotplate or cook in the oven at
140 degrees for 1 hour to reduce the flour taste
7. Strain and place small bits of butter on top to prevent a skin forming
f. Waste produced
assessment.

• Follow organisational hygiene procedures
o Prevent food contamination by washing hands and storing the food properly.
o Maintain clean clothing like neat and tidy uniform.
o Wear PPE all the time.
• Prevent unnecessary direct contact with ready to eat food like using tongs to hold the
cooked food.
• Ensure hygienic personal contact with food and food contact surfaces
o Report personal health issues to your supervisor.
o Cease participation in food handling when health issue may cause food
contamination.
• Prevent cross-contamination by washing hands while handling different products like
dairy and flour.
• Wash hands at appropriate times
o Follow hand washing procedure.
o Wash hands only in designated hand washing sinks.

o Always use right chopping board like white for dairy products and make sure that
the chopping board does not move while cutting.
o Throw all the possible contaminated food immediately.
o Dry goods – Date the newly opened goods like salt, flour and place them in
appropriate container and store them in room temperature
o Butter – Wrap the open butter and store it in fridge with temperature between 1
to 4 degrees
• Maintain clean environment
o All wastages must be thrown in appropriate bins like general in red bins.
o Always clean and sanitize the knife, stove, table, floors and sink after using them.
o Wear required PPE in the kitchen all the time.
o Make sure that the chopping board is not moving while cutting.
downwards.

o Saucepan - Hot
o Stove top - Hot
Equipment Required:
• Chef knife
• Cartouche
• Chopping board
• Wooden Spoon
• Measuring cups
•Butter 100 grams Lactose free butter
•Flour 100 grams
•Chicken stock 1L
Waste Produced:
Packaging

• Measure all the ingredients and make it ready
Procedure:
1. Prepare Chicken stock
2. Heat the stock
3. Melt the Butter
4. Add the flour. Stir with wooden spoon until it reaches a sandy texture (white Roux)
5. Add stock gradually, stirring in between to prevent the formation of lumps
6. Place a cartouche on top and simmer on a hotplate or cook in the oven at 140 degrees for 1
hour to reduce the flour taste
7. Strain and place small bits of butter on top to prevent a skin forming
o Put remaining plain butter, flour, stock wrapped and keep it to respective place
fridge and dry store.
o Make sure that all used saucepan, wooden spoons are washed properly.
and towel.
o Always clean the storage areas, bins and mop the floor properly.
surface.
o Separate the recyclable items and other wastes while preparing food and throw
them in yellow and red bins respectively.
Pan-fried Sirloin Steak with Vegetables and Marquise Potatoes
Ingredients
• Sirloin Steak 450 grams
• Vegetable oil 30ml
• Potatoes 300 grams
• Eggs 2
• Butter 50 grams
• Tomato 1
• Onion 30 grams
• Butter 20 grams
• Broccoli 75 grams
• Carrots 80 grams
• Button Squash 100 grams
• English Spinach 150 grams
• Red capsicum 100 grams
• Snow peas 30 grams
• Baby Bok Choy 100 grams
• Beef Bones 2kg
• Trimmings 500 grams
• Onion 400 grams
• celery 100 grams
• Leek 100 grams
• Ham Bones 500 grams
• Bouquet garni 1
• Brown Beef Stock 6L
Method:
Sirloin steak:
1. Trim the Striploin and cut into two steaks

2. Season and place the steaks into a hot pan with the oil
3. When the blood starts to bead, turn over
4. After beads appear on the other side, remove the steak from the pan and
rest. The steaks are now medium rare
Meat Jus:
1. Preheat the oven to 200 degrees

2. Chop the beef bones to the required size- the smaller they are the more
surface area they have and the more flavour you can draw out
3. WPRW the carrots, peel the onions, was the leek and celery. Cut the
carrots, onions, leek and celery into mirepoix
4. Cut the ham bones into small pieces
5. Prepare the bouquet garni
6. Roast the beef bones and trimmings into the oven at 200 degrees for 30
minutes until browned add the onions and carrots and brown for 10 minutes,
then add the ham bones, leek and celery until lightly browned
7. Transfer to a large pot and add the bouquet garni and stock. Deglaze the
tray and add liquid to the pot
8. Bring to the boil, then reduce the heat to a simmer and skim off any
impurities. Simmer for 1 hour adjust the seasoning, then strain the jus.
Potatoes:
1. Boil the potatoes in salted water for 20 minutes, until tender. Strain off the
water
2. Place the potatoes in a pot over low heat to dry out. Break the potatoes
apart a bit using the wooden spoon
3. Take off the heat, add the egg yolk and combine
4. Place the mixture into a piping bag and pipe onto baking paper.
Refrigerator for at least 30 minutes to set the mixture
5. Brush the potatoes with egg wash and bake in the oven at 180 degrees for
5 -10 minutes, until golden brown
Vegetables:
1. Cut the Broccoli into Flowerets
2. WRPRW the carrots and cut into jardiniere

3. Top and tail the squash, then mark groves with a channel tool and cut
them into quarters
4. Cut the capsicum into 2cm x 2cm pieces
5. Turn the zucchini
6. Top and tail the snow peas and shred them finely
7. Cut the Bok Choy in half and remove the core, then cut in half again to
separate the stalks and the leaves
8. Blanch the vegetables in salted water in order of cooking time, starting
with the firmer vegetables and finish with the green vegetables
9. Drain and toss through butter, salt and pepper
Plating:
1. Place Steak and potatoes on serving dish and side with vegetables
while still hot.
f. Waste produced
assessment.

injuries.
o Always use spoon to taste food.
o Make sure that you are not sneezing or coughing around food.
o Do not handle food if you are suffering from any kind of disease that will cause
food contamination.
o Illness must be reported to your supervisor.

o Always use right chopping board for right food like white for butter.
o Dispose the possibly contaminated food immediately, like butter, BBQ sauce.
• Clean and maintain the premises
o Always clean and sanitize chef knife.
o Always clean the stove, table, floors and sink after using them.
o All wastages must be thrown in appropriate bins.
o Remaining steak must be wrapped and dated and stored in the fridge with
temperature between one to four degree.
o Butter, broccoli, snow peas should be kept in fridge with temperature between
one to four degree.
o All dry goods like vegetable oil, pepper, onion must be stored in room
temperature with no sunlight.
downwards.

o Hot oven.
o Stove top – Hot
o Use kitchen towel to carry food out from the oven.
o Pan - Hot
Equipment Required:
• Mixing bowl
• Plates
• Chef knife
• Chopping board
• Saucepan
• Baking tray
• Spoon
• Measuring cup
• Baking paper
• Sirloin Steak 450 grams Lactose free butter
• Vegetable oil 30ml
• Potatoes 300 grams
• Eggs 2
• Butter 50 grams
• Tomato 1
• Onion 30 grams
• Butter 20 grams
• Broccoli 75 grams
• Button Squash 100 grams
• English Spinach 150 grams
• Red capsicum 100 grams
• Snow peas 30 grams
• Baby Bok Choy 100 grams
• Beef Bones 2kg
• Trimmings 500 grams
• Onion 400 grams
• celery 100 grams
• Leek 100 grams
• Ham Bones 500 grams
• Bouquet garni 1
• Brown Beef Stock 6L
Waste Produced:
Packaging
Potato cover
Onion cover

1. Trim the Striploin and cut into two steaks
2. Preheat the oven to 200 degrees
3. Chop the beef bones to the required size- the smaller they are the more surface area
they have and the more flavor you can draw out
4. WPRW the carrots, peel the onions, was the leek and celery. Cut the carrots, onions,
leek and celery into mirepoix
6. Prepare the bouquet garnish
7. Cut the Broccoli into Flowerets
8. WRPRW the carrots and cut into jardinière
9. Top and tail the squash, then mark groves with a channel tool and cut them into
quarters
10. Cut the capsicum into 2cm x 2cm pieces
11. Turn the zucchini
12. Top and tail the snow peas and shred them finely
Procedure:
Sirloin steak:
2. Season and place the steaks into a hot pan with the oil
3. When the blood starts to bead, turn over
4. After beads appear on the other side, remove the steak from the pan and rest. The steaks are
now medium rare
Meat Jus:
2. Chop the beef bones to the required size- the smaller they are the more surface area they
have and the more flavour you can draw out
3. WPRW the carrots, peel the onions, was the leek and celery. Cut the carrots, onions, leek
and celery into mirepoix
5. Prepare the bouquet garni
6. Roast the beef bones and trimmings into the oven at 200 degrees for 30 minutes until
browned add the onions and carrots and brown for 10 minutes, then add the ham bones,
leek and celery until lightly browned
7. Transfer to a large pot and add the bouquet garni and stock. Deglaze the tray and add
liquid to the pot
8. Bring to the boil, then reduce the heat to a simmer and skim off any impurities. Simmer
for 1 hour adjust the seasoning, then strain the jus.
Potatoes:
1. Boil the potatoes in salted water for 20 minutes, until tender. Strain off the water
2. Place the potatoes in a pot over low heat to dry out. Break the potatoes apart a bit using the
wooden spoon
3. Take off the heat, add the egg yolk and combine
4. Place the mixture into a piping bag and pipe onto baking paper. Refrigerator for at least 30
minutes to set the mixture
5. Brush the potatoes with egg wash and bake in the oven at 180 degrees for 5 -10 minutes, until
golden brown
Vegetables:
9. Cut the Bok Choy in half and remove the core, then cut in half again to separate the stalks
and the leaves
10. Blanch the vegetables in salted water in order of cooking time, starting with the firmer
vegetables and finish with the green vegetables
11. Drain and toss through butter, salt and pepper
Plating:
1. Place Steak and potatoes on serving dish and side with vegetables while still hot.
o Put remaining butter, steak, onion, capsicum wrapped and keep it to respective
place fridge and dry store.
o Clean the electric mixture by washing and wiping and put back in respective place.
and towel.
o Make sure that all used mixing bowls, spoons, baking tray are washed properly.
surface.
o Separate the recyclable items and other wastes while preparing food.

Kitchen Session 6b: Prepare Stocks, Sauces and Soups

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Kitchen Session 6b: Prepare Stocks, Sauces and Soups

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Kitchen Session 6b

Prepare Stocks, Sauces and Soups

• Olive oil 1 Tablespoon

Instructions for Assessors

Food Safety Practices:

• Identify risks or hazards

Costing (per serve): will vary student to research

500ml of vegetable stock or chicken stock

250ml coconut milk

60 grams fresh ginger (about 3-4 thumbs sized pieces)

1 teaspoon ground cumin

½ teaspoon ground cinnamon

2 tablespoons extra virgin olive oil for roasting the pumpkin

Salt and pepper to taste

5. To serve heat portion of the soup in a saucepan over the stove.

Instructions for Assessors

Food Safety Practices:

• Identify risks or hazards

Costing (per serve): will vary student to research

Instructions for Assessors

Food Safety Practices:

• Identify risks or hazards

Costing (per serve): will vary student to research

1. Trim the Striploin and cut into two steaks

1. Preheat the oven to 200 degrees

2. WRPRW the carrots and cut into jardiniere

Instructions for Assessors

Food Safety Practices:

• Identify risks or hazards

Costing (per serve): will vary student to research

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