SITHCCC020 WORK EFFECTIVELY AS A COOK – Project

STUDENT NAME: Nguyen Phuc Trien___________DATE: 25/11/2021_____

Task 2: Menu production analysis

Complete Tasks 2.1, 2.2 and 2.3 and answer all questions.

Task 2.1 Analyse menu items

 Read the standard recipes for the three dishes in your set menu. The menu items should be
prepared, produced or served for the same service period (lunch). (For example, entrées/salads,
main course and dessert).
 Answer all the questions.

Q1: Analyse the production details of the menu items and their recipes and complete the details
below.

Menu and recipe analysis

Style of menu Set Menu

Style of service Plated

Food service period Lunch

Name of menu item

1. Pumpkin veloute with chicken wings, apples and amaretto biscuit

2. Wild bass with smoked aubergine puree and bouillabaisse sauce

3. Dulcey chocolate, fig, blackcurrant and almond

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Q2: List the methods of cookery required to produce the menu items.
- Boiling.
- Simmering.
- Confiting.
- Pan-frying.
- Poaching.
- Grilling.
- Baking.

Q3: Briefly describe when and how preparation tasks are completed for each menu item. For
example, they may be prepared the day before they are required for service or the day of
service, prepared in bulk or to order.
- Pumpkin veloute with chicken wings, apples and almonds:
 Pumpkin veloute is prepared before a day.
 Chicken wings may be cooked, chill until cold and set firm before a day.
 Amaretto biscuit is prepared before a day.
 Poached apples may be prepared on the day of service.
- Wild bass with smoked aubergine puree and bouillabaisse sauce:
 Bouillabaisse sauce, aubergine puree is prepared before a day.
 Garnish may be prepared on the day of service.
- Dulcey chocolate, fig, blackcurrant and almond:
 Dulcey chocolate namelaka is preprared before a day.
 Fig and blackcurrant sorbet is prepared before a day.
 Almond sable may be prepared and set in fridge until solid before a day, and baked
on the day of service.
 Fig and blackcurrant compote, blackcurrant coulis and garnish may be prepared on
the day of service.

Q4: List the large items of equipment required to produce the menu items. Indicate what
ingredients or foods will be cooked using each item and why this method of cookery is
suitable for that ingredient or dish.

Item of equipment Ingredients or dishes cooked Why is the method of cookery

suitable
Oven Almond sable, chicken wings, Because heat is transferred from many
amaretto biscuit directions, the product cooks more
evenly and retains many nutrients.
Stove top Pumpkin veloute, poached Because seafood has a delicate texture,
apples, wild bass with smoked it needs to be cooked quickly.
aubergine puree and
bouillabaisse sauce; Dulcey
chocolate, fig, blackcurrant and
almond

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Q5: Identify two safety or food hygiene considerations for one of the items of equipment listed
above.

- Oven: use oven gloves when using or removing hot trays from the oven, leave the hot air or
steam escape first and far away from you.

Q6: Do any of the menu items meet the following dietary requirements? If no, what adjustments
could you make to the dish to meet each request?

Dietary Menu item 1 Menu Menu item Possible adjustments

requirement X item 2 3
X X
Nut-free (all types of x  x Change amaretto
nuts) biscuit to croutons
Change almond ground
to flour
Gluten-free   x Substitute flour for
gluten-free flour.

Vegetarian x X X
Pumpkin veloute No Suit for
with chicken lacto-ovo
wings, apples and vegetarians
amaretto biscuit
(change chicken
wings to
mushroom,
eliminate
parmesan or use
vegan parmesan,
use vegan butter,
don’t use
amaretto biscuit
for vegan and
lacto-vegan)
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Low fat x  x Pumpkin veloute with

chicken wings, apples
and amaretto biscuit
(eliminate parmesan,
change method of
cookery: confit to
roast)
Dulcey chocolate (use
low-fat milk, low-fat
whipping cream)

Q7: Choose three culinary terms used in the recipes and provide a clear description or definition
for each. They could relate to an ingredient, a cooking term or process.

1. Confit is any type of food that is cooked slowly over a long period of time as a method of
preservation. Confit as a cooking term describes when food is cooked in grease, oil or
sugar water (syrup), at a lower temperature, as opposed to deep frying.

2. Bouillabaissse is a traditional Provencal fish stew originating in the port city of Marseille.

3. Coulis is a form of thin sauce made from puréed and strained vegetables or fruits.

Q8: Can the three menu items be prepared and served for a variety of different service periods
and styles of menu? Explain why/why not.
1. Pumpkin veloute with chicken wings, apples and amaretto biscuit can be served all day,
and styles of menu except cocktail party because of its texture isnot suitable for this
menu style.

2. Wild bass with smoked aubergine puree and bouillabaisse sauce can be served at lunch
and dinner, and styles of menu such as a la carte, function, table d’hote, cyclical, etc.
Because of its versatility.

3. Dulcey chocolate, fig, blackcurrant and almond can be served all day periods and diverse
menu. Because it is versatile enough to combine menu stypes.

Q9: Can the menu items be modified in any way which would make them more suitable for a
different service period or style of menu? If yes, how can they be modified?
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1. Pumpkin veloute with chicken wings, apples and amaretto biscuit. I think it no need to
modify.

2. Wild bass with smoked aubergine puree and bouillabaisse sauce. I think it no need to
modify.

3. Dulcey chocolate, fig, blackcurrant and almond. Perhaps, it will change of size (small or
big) to harmonise with styles of menu or for a different service period.

Q10: What cleaning tasks do you need to complete when cooking these menu items?
- Clean all surfaces work, equipment and containers.
- Place dirty linen in the linen bag.

Q11: Choose one of your menu items and explain what food category each belongs to? What
characteristics does each have?
- Pumpking veloute with chiken wings, apples and amaretto biscuit
- Pumkin (starchy vegetable, sweet, make filling), apple (tart flavour) belong vegetables
and fruits.
- Chicken stock (cooking medium), duck fat (cooking medium) belong others.
- Chicken wings belong poultry.
- Butter (smooth, creamy), parmesan (creamy, cheese flavour) belong dairy products.
- Truffle oil (truffle flavour) belongs dry goods.
- Caster sugar, coriander seeds, star anise, cinnamon stick, vanilla pod, white peppercorns,
coarse sea salt, rosemary, thyme belong herbs and spices (add flavour and season).
- Amaretto (sweet Italian liqueur) belongs alcohol.
- Amaretto biscuit (almond flavour) belongs baking products.

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