1

SITHCCC005 - Written Assessment

Project 1

Recipe card for seafood entrée:

Part 1

Name of Spaghetti with clams and garlic.

dish:

Number of portions: 6 Time of preparation: 5 min. Cooking 20

time: min.

Portion size: 1 Time total: 25

min.

Ingredient Amount Preparation

(Australian
Dollars)

Spaghetti 1.46AUD Take 1 pound of fresh spaghetti and keep it

per pound in a bowl

Salt & water .7AUD for Keep salt as per the taste and ¼ cup of
both water for cooking spaghetti

Extra virgin olive oil 1.2AUD Take ¼ cup of extra-virgin oil in a bowl
per 100ml

Garlic cloves 2AUD per Take 4 garlic cloves and mince them
100g properly

Littleneck clams 5AUD per Take 2 dozen of littleneck clams and scrub
dozen them

Red pepper 4.4AUD ½ teaspoon of red pepper is required for

per kg adding it in garlic
 2

Parsley 2.8AUD Take ¼ cup of parsley and chop it finely

per 100g

Fresh ground black pepper 3AUD per Take it just for garnishing
kg

EQUIPMENT NEEDED:

A large pot It is required to mix salt and water along with cooking
spaghetti.

A deep skillet-pan The use of this equipment is to simmer clams properly.

Knife To mince, cut or crush garlic, peppers, etc.

Gas stove To provide necessary heat.

Spatula To stir.

Shallow bowls To serve.

METHOD:

STEP 1: Keep the salted water in the large pot and cook spaghetti in it until it is just enough
to retain a somewhat firm texture and then drain the spaghetti in a very well manner so that
no extra water remains in it.
STEP 2: Now, put the deep skillet pan on the gas stove and heat olive oil in it. Add crushed
red pepper along with the minced garlic and cook it over a moderately high temperature.
Keep stirring it occasionally with the help of spatula until the garlic becomes light browned.
This will take about 2 minutes.
STEP 3: Now add clams in water and cover it for 6 to 8 minutes so that it gets simmered and
the clams get opened and cooked thoroughly.
STEP 4: Now add the parsley (chopped) and the spaghetti to the clams which are already in
the skillet and season it with fresh ground black pepper. Keep tossing it over a moderately
high temperature for a minute so that the extra juices get absorbed by the spaghetti.
STEP 5: Take out the clams and spaghetti into the bowls and serve the freshly prepared
seafood.

Part 2
 3

For each recipe, answer the following-

● Identify the quality requirements for the selection of ingredients.
The quality requirement for the selection of ingredients in this recipe is not that high
as there are limited number of items and most of them are known for their hygiene
and long life. So, there are only two ingredients worth a check. The littleneck clams
must be checked thoroughly before and after cooking that they are opening up
otherwise those which are closed must be taken out. The spaghetti must be in a good
condition so that when cooked it gets softened.
● Any safety and hygiene requirements for the equipment to be used.
The knob of gas stove must be checked properly so that no leakage can happen. Also,
the skillet-pan and pot used for cooking must be checked as it might react chemically
with any of the ingredients which can cause food poising and severe health issues.
● How the waste should be minimised during preparation and cooking.
The very first step to minimise wastage during preparation and cooking is to take
ingredients in a required and balanced quantity. Furthermore, use of water and other
ingredients should be done carefully so that no mishappening takes place and nothing
gets wasted.
● Any problems that might arise during the cooking process and how to overcome them.
There might come issues like gas leakage, expiry of any of the ingredients, failure of
any of the equipment or any issue with the chef. In order to overcome these issues, the
alternative of all the resources must be kept ready and all the operations should be
conducted under a serious supervision.
● How teamwork can be used to ensure timely preparation.
As the total time given for the recipe is 25 minutes, it is not possible for an individual
to perform all the activities involved in food preparation and its cooking. Thus, if
proper teamwork is conducted and various cooking operations are done
simultaneously by collaborating and with mutual understanding, the food can be
prepared on time with a delicious taste.
● Presentation standards include service ware, garnishes and accompaniments.
The service ware includes dinner knife, forks, water glasses, napkins, plates, wine
glasses, etc. and they must be provided initially. Talking about the garnishes pepper,
shell-on, coriander, chilli flakes, etc. can be used. Also, as the accompaniments of this
recipe, items like white wine, green salad, garlic bread, etc. can be provided.
● How the work area will need to be cleaned after preparation and cooking.
At a restaurant, there are a bulk of visitors who keep ordering food of their taste.
Thus, it become quite important to clean off the cooking area and equipment to
prepare the next ordered food. The area must be cleaned with necessary chemicals and
workforce to maintain the level of health and hygiene. The utensils used for serving,
 4

the equipment used for cooking, the other service wares must be cleaned immediately
so that next operation can be performed.
● How to store or dispose of any surplus ingredients.
Any surplus ingredient can be kept in packets or in their necessary storage and
refrigerator can be provided to the ingredients which need low temperature. Few
items which can’t be used further can be disposed in a proper way recommended so
that no harm can take place due to them.

Recipe card for meat or poultry main course:

 5

Part 1

Name of Garlic chicken

dish:

Number of portions: 4 Time of preparation: 10 Cooking 20

min. time: min.

Portion size: 1 Time total: 40

min.

Ingredient Amount Preparation

Garlic heads Take 2 heads garlic and separate its cloves.

Chicken drumsticks Take about 8 chicken drumsticks or about 2

and half pounds and it should be trimmed and
skin removed.

Fresh ground pepper Take ¼ teaspoon of freshly ground pepper.

Salt Take ½ teaspoon of salt and divide it into two

parts.

White wine 1/3 cup of white wine is needed.

Extra virgin olive oil Get 3 tablespoons of extra-virgin olive oil in

a small bowl.

Dijon mustard 2 teaspoons of Dijon mustard should be taken

in a small bowl.

Sodium chicken broth Take 1 cup of this and it should be reduced.

All-purpose flour Take 2 teaspoons.

Fresh chives Take 1/3 cup of fresh chives and chop it

properly.
 6

EQUIPMENT NEEDED:

Large knife To smash and cut garlic.

Large skillet For frying and cooking garlic and chicken respectively.

Small bowl For purposes like whisking broth, mustard, flour and for
storing other ingredients.

Spatula To stir garlic, chicken and other mixtures.

Gas stove To provide necessary temperature for cooking.

Plate and a slotted spoon To keep garlic and other ingredients.

METHOD:

STEP 1: Take a large knife and lightly smash the garlic cloves to remove its skin and then
peel and cut larger ones into small pieces. Take some salt and pepper and sprinkle it over the
chicken.
STEP 2: Take a large skillet and heat oil on a medium temperature. Now, put garlic into it
and stir it for 2 minutes so that it starts getting brown. Now use a slotted spoon and remove
the garlic into a plate.
STEP 3: Now for about 4 minutes cook the chicken in the pan so that it gets brown on one
side and then remove it into a plate and return the garlic again in the pan. Add white wine in
it and cook for a minute.
STEP 4: Take a small bowl and add broth, mustard, flour and remaining salt in it and then
whisk them.
STEP 5: Now add the mixture obtained to the pan and bring it to a boil. Reduce the heat and
cover it to cook for 8 to 10 minutes until the chicken is properly cooked. After 10 minutes
sprinkle some chives and it is ready to be served.

Part 2
● Identify the quality requirements for the selection of ingredients.
 7

The chicken must be fresh as it is the main ingredient of the dish. The all-purpose flour must
be checked that it has no lumps in it due to moisture and white rum is not mixed with any
other beverage.
● Any safety and hygiene requirements for the equipment to be used.
Safety of everyone at the restaurant is important thus the knob of gas stove must be checked
properly before and after use. Also, the utensils being used for cooking must be clean and
sanitised.
● How the waste should be minimised during preparation and cooking.
The very first thing to follow to minimise wastage during cooking of this dish is to keep
ingredients in a limited amount and with safety. Moving further, the things which can be
reused must be kept for future purpose and the whole cooking procedure must be performed
by an expert chef to avoid any other kind of wastage.
● Any problems that might arise during the cooking process and how to overcome them.
Problems that might arise during the cooking process of this dish can be toughness of
chicken, sticking of mixtures in the pan, failure of any equipment, etc. in order to overcome
these problems various steps van be taken initially. Like wash out and boil chicken if it is
hard, use non-sticky pan, check all the equipment before use, etc.
● How teamwork can be used to ensure timely preparation.
In a restaurant, faster delivery of meal is the demand of every customer. As it is clear that
excellent food and service is always a team effort. So, when different workers will perform
different operations of cooking and the chef will only command the main cooking process
then the food will get prepared on time and in an easy manner.
● Presentation standards include service ware, garnishes and accompaniments.
Flat server, tray, salad plate, dinner knife, fork, napkin, etc. are some important service wares
for this dish i.e., garlic chicken. Furthermore, pepper, smashed potatoes, buttermilk and
sauteed green beans can used for garnishing the dish. Potato salad with bacon, watermelon-
cucumber feta salad, cold lemon zoodles can be some good accompaniments of this dish.
● How the work area will need to be cleaned after preparation and cooking.
To prevent any type of foodborne illness, it is quite essential to clean the work area. Initially,
scrape and clear the area of leftover food. Next, the surface must be cleaned with hot soapy
water. To avoid chemical contamination, rinse the surface with water and a clean cloth. Clean
the area with a sanitizing wipe or other professional sanitizer.
● How to store or dispose of any surplus ingredients.
To store any left or surplus ingredient, pack them as per their suitable storage technique and
put them in refrigerator or area where there is no harm to the ingredient. Also, those
ingredients which are worth disposing should be disposed according to the standard so that no
pollution takes place due to it.
 8

Recipe card for dessert:

Part 1
 9

Name of Chocolate chip cookies

dish:

Number of portions: 12 Time of preparation: 20 Cooking 15

min. time: min.

Portion size: 4 Time total: 1 hr 5

min.

Ingredient Amount Preparation

(Australian
Dollars)

Sugar 1.90AUD Take out ½ cup or 100g of granulated sugar

per kg. in a bowl.

Brown sugar 3AUD per Unlike the sugar, brown sugar must be kept
kg. packed and ¾ cup or 160g of it should be
taken.

Salt and baking soda .6AUD for Take out 1 teaspoon and ½ teaspoon
both. respectively.

Vanilla extract and egg 15AUD per Get 1 teaspoon of vanilla extract and yolk of
100ml. 1 egg in a bowl.
and .4AUD
respectively

Flour 1.25AUD Take out about 160g of all-purpose flour in a

per kg. big bowl.

Butter 6.5AUD Get ½ cup of unsalted butter in a bowl and it

per kg. must be melted.

Semi-sweet chocolate chunks 4.6AUD 110g of this is required and it can be replaced
per 100g. by 4 oz of milk.

Dark chocolate chunks 4.8AUD Take out 4 oz or 110g of dark chocolate

per 100g. chunks.
 10

EQUIPMENT NEEDED:

Bowls Bowls are required to keep various ingredients and to

prepare mixture of sugar, butter and salt.

Oven Oven is needed to bake the dough to form proper chocolate

cookies.

Spatula The spatula is required to mix and fold the flour in order to
obtain dough.

Parchment paper Parchment paper lined with baking sheet will be needed to
provide base to the cookies when they are about to be
putted into the oven.

Refrigerator Just for chilling the dough.

Ice-cream scoop To take out dough in a proper quantity so that all the
cookies get same shape and size.

METHOD:

STEP 1: Take a large bowl and mix sugar, butter and salt. Keep whisking it until a paste
with no lumps is obtained.
STEP 2: Take egg and vanilla and whisk them until light ribbons tumble off from it and stay
for a brief time prior to falling once more into the combination.
STEP 3: Now put it in the flour and baking soda through a sieve and sift it. With the help of
a spatula keep folding the mixture and keep it in mind that it does not gets overmixed.
STEP 4: Now take chocolate chunks and fold the mixture in it and let the dough obtained to
chill in the refrigerator for 30-32 minutes. If you have enough time or the dish is ordered a
day before its delivery, you can get the dough to chill whole night as it will provide a deeper,
complex and toffee like flavour.
STEP 5: The oven needs to be preheated to 350℉ or 180℃. Also, don’t forget to line a
baking sheet with parchment paper.
STEP 6: With the help of an ice-cream scoop take out the dough and put it on the parchment
paper-lined baking sheet. Give at least 10cm of space in between two cookies and about 5cm
of space from the pan’s edge in order to let the cookies spread easily.
STEP 7: Now bake this for about 15 minutes or wait for the edges to get brown as it will
show that the cookies are baked enough.
STEP 8: Let the cookies cool completely and once it is done, serve the delicious dessert to
the customers.
 11

Part 2
● Identify the quality requirements for the selection of ingredients.
The quality requirement for butter is that it must be unsalted and melted. Also, the sugar
which is going to be used must be in granulated form and brown sugar must be kept packed
to avoid any external moisture which might create lumps in it. Try to take fresh milk and
flour as these are the key ingredients of the dish and sometimes, they are required to be kept
for a long time.
● Any safety and hygiene requirements for the equipment to be used.
The parchment paper or baking sheet must be clean and fresh as the cookies will rest on it
inside the oven. Heat can take out chemicals out of the paper thus it must be checked. Also,
the oven and compartments of refrigerator must be clean.
● How the waste should be minimised during preparation and cooking.
In order to minimise or resist waste during preparation and cooking, only the ingredients
must be used according to the measured quantity. Furthermore, smaller portions can be
cooked to avoid excessive leftovers.
● Any problems that might arise during the cooking process and how to overcome them.
The ingredients might not be fresh or expired and equipment like refrigerator or oven can fail
on time due to power cut or any other technical problem. In order to overcome these issues,
always keep checking the ingredients in the store about their freshness and expiry and also,
don’t purchase the grocery in a very huge amount. Moving further, keep backup for your
equipment and try to have some technical support.
● How teamwork can be used to ensure timely preparation.
Team members can play a simultaneous game of preparation due to which different
operations can be completed at a single time. Teamwork can help in preparing the delicious
dish as per their area of expertise in a desired time period.
● Presentation standards include service ware, garnishes and accompaniments.
Trays, cookie sheets, holders, etc. are the necessary service-wares for cookies. Talking about
the garnishes cracked nuts, sliced fruit and some extra chocolate can be used. Beverages such
as milk, coffee or tea are the best accompaniments for chocolate chip cookies.
● How the work area will need to be cleaned after preparation and cooking.
The proper use of chemical cleaners and sanitizers can be done to wipe out the germs in the
restaurant as customers continuously keep visiting the place. The service ware used to serve
food and the equipment as well must be cleaned after use.
● How to store or dispose of any surplus ingredients.
 12

Storage system like packets and refrigerators can be used to keep any surplus ingredient so
that it can be used in future. Items which need to be disposed can be sent to the standard area
or process of decomposition so that no legal terms are harmed and no pollution is spread.