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Student Number APEX4494

Student Name Haeryang park
Email Auchoi1202@gmail.com
Course Title Certificate IV in Commercial Cookery
Unit Code and Title SITHCCC018 - Prepare food to meet special dietary
requirements
☐ 1. Unit Knowledge Assessment (UKA)
Assessment Task No. / Title
☐ 2. Unit Skills Assessment (USA)
Trainer Name

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Student ID: Student Name: Date:
APEX4494 haeryang park 30/11/2020
Q1

i. List five (5) basic nutrients, and

ii. Explain two (2) functions in the body for each nutrient
i.
1.Carbohydrates.
2.Protein.
3.Fats.
4.Vitamins and Minerals.
5.Water.

ii.
 Carbohydrates
Carbohydrates are one of the main types of nutrients. Your digestive system changes
carbohydrates into glucose (blood sugar). Your body uses this sugar for energy for your
cells, tissues and organs. It stores any extra sugar in your liver and muscles for when it is
needed. There are two types of carbohydrates: simple and complex. Simple carbohydrates
include natural and added sugars. Complex carbohydrates include whole grain breads and
cereals, starchy vegetables and legumes.
 Cholesterol
Cholesterol is a waxy, fat-like substance that’s found in all cells of the body. Your body needs
some cholesterol to make hormones, vitamin D, and substances that help you digest foods.
Your body makes all the cholesterol it needs. However, cholesterol also is found in some of
the foods you eat. High levels of cholesterol in the blood can increase your risk of heart
disease.

Q2
Guideline 1
To achieve and maintain a healthy weight, be physically active and choose amounts of
nutritious food and drinks to meet your energy needs. Children and adolescents should eat
sufficient nutritious foods to grow and develop normally. They should be physically active
every day and their growth should be checked regularly. Older people should eat nutritious
foods and keep physically active to help maintain muscle strength and a healthy weight.
Guideline 2
Enjoy a wide variety of nutritious foods from these five groups every day:
Plenty of vegetables, including different types and colours, and legumes/beans
Fruit, Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties, such as
breads, cereals, rice, pasta, noodles, polenta, couscous, oats, quinoa and barley
Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans
Milk, yoghurt, cheese and/or their alternatives, mostly reduced fat (reduced fat milks are not
suitable for children under the age of 2 years) And drink plenty of water.
Guideline 3
Limit intake of foods containing saturated fat, added salt, added sugars and alcohol
a. Limit intake of foods high in saturated fat such as many biscuits, cakes, pastries,
pies, processed meats, commercial burgers, pizza, fried foods, potato chips,
crisps and other savoury snacks. Replace high fat foods which contain predominantly
saturated fats such as butter, cream, cooking margarine, coconut and palm oil with foods
which contain predominantly polyunsaturated and monounsaturated fats such as oils,
spreads, nut butters/pastes and avocado. Low fat diets are not suitable for children under the
age of 2 years.
b. Limit intake of foods and drinks containing added salt.
Read labels to choose lower sodium options among similar foods.
Do not add salt to foods in cooking or at the table.
c. Limit intake of foods and drinks containing added sugars such as confectionary, sugar-
sweetened soft drinks and cordials, fruit drinks, vitamin waters, energy and
sports drinks.
d. If you choose to drink alcohol, limit intake. For women who are pregnant, planning a
pregnancy or breastfeeding, not drinking alcohol is the safest option.
Guideline 4
Encourage, support and promote breastfeeding
Guideline 5
Care for your food; prepare and store it safely

Q3

You need to purchase fresh vegetables and store them in a cool, dark area. The use of local
produce and the development of good relationships with growers ensures that the chef uses
produce that is harvested under optimum conditions.
Vegetables should not be stored in still water or under running water for longer than
necessary, due to the loss of vitamins. Also, if vegetables are cut then they will lose their
vitamins much quicker, due to the lack of a protective barrier. Instead of storing them in
water, cover them with gladwrap or damp cloths.

Seafood, vegetables and other commodities should be delivered fresh, on the day they will
be used, whenever possible.

Q4

Often chefs will be given a list of exclusions by the health professional, i.e. foods and
ingredients that must not be included in the menu. For example, dietitians may be trying to
determine which foods causing allergic reactions or other problems, so it is essential that the
chef prepares the food exactly to the requirements. On other occasions dietitians will devise
a specific balance of nutrients that is appropriate for an individual's needs.

Key aspects for consideration are:

• Allergies and special diet requirements • Texture modifications, e.g. purées, homogenised,
strained diets • Thickened drinks as per Speech Pathology Australia standards • Children's
menu based on the Australian Dietary Guideline Standards • Menus for the elderly based on
the Australian Dietary Guideline Standards • Menus for people with disabilities that require
special diets, e.g. chopped, sensory modified

Q5

BREAKFAST MORNING TEA LUNCH Afternoon Tea Dinner

Poached Eggs on Assorted sweet Pork Piccata, Mini Danish, Caesar Salad
sourdough with muffins mushroom risotto, assorted tea
ham and Ratatouille sandwiches Sole fillets
spinach with beurre
 Tropical Fruit Salad
Gluten Free
Gluten free Put Gluten free Gluten free
bread in stead flour bread in stead
of sourdough of sandwich
bread
Diabetic
Serving with Put vegitables
normal bread in stead of fruit
Q6
DISEASES DIETARY FACTOR
Acquired disease An acquired disease is one
that began at some point
during one's lifetime, as
opposed to disease that was
already present at birth,
which is congenital disease.
Acquired sounds like it could
mean "caught via
contagion", but it simply
means acquired sometime
after birth. It also sounds like
it could imply secondary
disease, but acquired
disease can be primary
disease.
Chronic condition or chronic A chronic disease is one that
disease persists over time, often
characterized as at least six
months but may also include
illnesses that are expected
to last for the entirety of
one's natural life.
Genetic disease A genetic disorder or
disease is caused by one or
more genetic mutations. It is
often inherited, but some
mutations are random and
de novo.
blanc,
steamed
asparagus
Chocolate
Raspberry Mille
Feuille
Don’t put
chocolate inside
PREVENTATIVE FUNCTION
Especially in Acquired
diseases. Cures are a
subset of treatments that
reverse diseases completely
or end medical problems
permanently
Some chronic diseases can
be permanently cured. Most
chronic diseases can be
beneficially treated, even if
they cannot be permanently
cured.
Maintaining a healthy diet
and exercise regimen, and
avoiding smoking. Methods
to detect and address an
existing disease prior to the
appearance of symptoms.
Q7
dietary
REQUIREMENTS
needs
Lactose Do not eat or drink the following sweets & desserts because they contain
intolerance lactose.
-Cookies, cakes, pies, pastries, desserts with milk.
-Cream or cheese filled pastries.
Low sodium Your doctor may recommend IV sodium solution to slowly raise the sodium
levels in your blood.
Coeliac A gluten-free diet is currently the only known treatment for Coeliac
Disease. Gluten-free foods include corn, rice, sago, tapioca, buckwheat,
potato, soy, arrowroot, fresh fruit, vegetables, meat (except most
processed meats), poultry, fish and most dairy foods.
Diabetes Instead, eat carbohydrates from fruit, vegetables, whole grains, beans,
mellitus and low-fat or nonfat milk. Choose healthy carbohydrates, such as fruit,
vegetables, whole grains, beans, and low-fat milk, as part of your diabetes
meal plan.

Q8
a) Jewish customers
matzo is associated with Jewish people, while Buddhist cuisine provides a vast range of
vegetarian dishes.

The biggest restriction in regards to diet is made through religious laws. These may be
followed strictly by orthodox adherents to the faith whilst others may have a more relaxed
approach to the suggested rules. For example, Jews and Muslims have very strict rules
governing which foods can be eaten and ritual slaughter of animals is required, while
Hindus, Buddhists and Seventh Day Adventists tend to avoid all meat.

There are many variations that you should be aware of, even within religions and between
followers. It is not up to us to make a decision whether these beliefs are correct or not. You
should ensure that you concur with the individual requirements and communicate with the
customer to keep them satisfied. For large functions it might be wise to contact the relevant
religious authorities to ensure adherence to the customs. With orthodox followers breaches
of the dietary regime can be very serious and it is essential to be well informed of the
necessary adjustments.

The following information provides a general guide to the dietary requirements of some of
the more common religions. These descriptions are by no means a detailed account,
especially as religious practices are complex and can be sensitive topics. Those wishing to
explore this area in more detail are advised to seek further information in theological
publications and websites as well as

b) Muslim Customers
Muslims do not eat pork, blood, carrion or any animals that are found dead. They must eat
halal meat which has been butchered according to a special ritual. All meat must come from
an herbivorous animal. Alcohol is also forbidden. During Ramadan, which lasts for a month,
Muslims do not eat or drink from sunrise to sunset.

Foods that are prohibited are referred to as haram. Pork and birds of prey are considered
haram and so are not eaten. Foods that are in question are considered mashbooh.

General rules:

• Meat must be from an herbivorous animal, e.g. cow. Pork products are strictly forbidden.
Monkeys, cats, dogs and other carnivores and omnivores are forbidden. Meat must be
slaughtered by a Muslim Slaughterman using the correct techniques, including saying a
blessing. Some offal is allowed, however any products containing blood are considered
haram. • Poultry must be slaughtered in the halal manner. Birds of prey and carrion eaters
are haram. • Most seafood is considered halal, however this is in dispute. Fish with scales
are acceptable but eels, shellfish and scaleless fish may not be. Always check with the diner
for their preference. • Alcohol is forbidden so take care with your dishes. Specify on menus
all instances where alcohol has been used, e.g. champagne sabayon or in a sauce.

c) Hindu Customers
One of the central tenets of Hinduism is that all living things, including animals and plants,
are interconnected with divinity. Hindus also believe in reincarnation. Hindus practice non-
violence and respect towards all life and therefore have to balance the need to eat with their
other beliefs. As a result many are vegetarian.

If meat is eaten, it is never from a cow, as the cow is considered to be a sacred animal. Food
that stimulates the senses such as garlic and onions may also be avoided by some
followers.

There are over 1 billion Hindus who live in a huge range of climatic and social situations, so
it is no surprise that there is variation among followers' diets. In addition there are many
festivals held throughout the year celebrating the various gods, many of which have specific
dietary requirements associated with them. It is best to discuss the specific dietary
requirements with the customer.

d) General aspects which apply to all religious diets

Due to the complexity of religious restrictions and the many variations within it, it is advisable
to ascertain details from the customer and verify that you have correctly understood their
requirements. Alternatively you may seek the advice of supervisors and the relevant
religious authority when catering for functions of specific religious groups, e.g. Mormons or
Seventh Day Adventists.

Basic principles still apply such as optimum retention of all nutrients and the correct
purchasing of ingredients with a careful eye on their impact on the specific diet. With
convenience products it is important to check the label to assess the composition of the item
and its impact on the diet. For example, products that are made with a combination of dairy
and meat may contravene a religious law.

As with all food preparation, hygiene is paramount. Consider the impact of food preparation
to prevent any breaches: preparing dairy and meat separately for Jewish customers;
avoiding any meat contamination for vegetarian customers; and ensuring that no pork or
alcohol comes into contact with food for Muslim customers. This may require strict
separation during preparation and cooking and you must plan how you can implement this
with the team and make sure that processes are followed.

Q9
Patient Requirements Product availability
1. Consistencies of foods should be Product availability is not necessarily having
specifically adjusted according to a patient's items available 100% of the time but rather
needs to ensure that existing capabilities are having items available when the customer
not lost needs it. It is a matching game of timing the
2. Consider attractive presentation and preparation of an item nearest to when the
colours customer seeks it
3. Ensure that convenience products are
regenerated correctly
4. Use a variety of tools for presentation: ice
cream scoops, various cutters, forms and
timbals aid to create attractive shapes

Examples for equipment for the preparation of texture modified preparations

Your procedure should include the following steps to ensure that texture modified foods are
produced safely:
-Wash hands thoroughly with soap and warm water and dry thoroughly – clean gloves may
be used as an additional barrier.
- Texture modified foods should be prepared according to the directions for use of the
thickening agent or recipe. In some cases a blender might be required to achieve an
adequate mix.
-Any equipment such as blenders and stab mixers should be dismantled to enable thorough
and effective cleaning and sanitising

Q10

Examples of potential reactions from food allergies or intolerances

-difficult or noisy breathing
-swelling of the tongue
-swelling or tightness in the throat
-difficulty talking
-hoarse voice
-wheeze
-persistent cough
-persistent dizziness or collapse
-becoming pale and floppy (in young children).
Consequences of failing to address special requirements
In some instances the drugs that patients are being given will determine what food they
can eat. This is because some foods will affect how well some drugs work. For example, if
a patient requires extra iron in their diet, vitamin C is often taken at the same time, as this
helps the iron get absorbed by the body. In this case it may be as simple as having a glass
of orange juice at the same time as the iron is taken. On the other hand, the acidity of
some fruit juices can interfere with several widely used drugs, causing potentially
dangerous effects.

Always consider the effects on the individual, as an incorrectly prepared menu item could
cause severe distress and adverse health effects. Also consider the legal implications as
any injury or pain caused could lead to claims and associated costs to the enterprise and
the chef personally. Whilst there are statutory minimums under the Civil Liability Act in
personal injury cases, the chef could expose his employer to liability with the employer
being vicariously liable for the chef's negligent act.
Actions to avoid negligence and meet legal requirements
• Read all food labels to ensure no undesired additives are contained in any food product
• Ensure thorough hygiene practices to prevent cross-contamination - this is particularly
important when preparing meals for customers with gluten intolerance: the frying pan may
look clean, however traces of flour burnt into the walls of a pan can have serious
implications • Ensure strict food safety principles for all preparation methods but consider
the additional risks for children, women during pregnancy, the elderly and customers with
immune deficiencies

Q11
Food category Nutrients

Bread, cereal, rice, pasta, noodles
Vegetables, legumes
Capsicum, broccoli, cauliflower, cabbage,
and tomatoes
Dark green and orange vegetables like
spinach, broccoli, carrots and pumpkin
Green vegetables, dried peas, beans and
lentils
Fruit
Rich in vitamins and minerals, and the
wholegrain varieties contain plenty of fibre.
such as magnesium, vitamin C and folate
Glucosinolates, isothiocyanates
Xanthophylls: lutein, zeaxanthin
Flavonoids
Most fruit is naturally low in fat, sodium, and
calories and a source of many essential
nutrients such as potassium, vitamins A and
C, folate, and dietary fiber

Q12
Nutrients General role
Omega-3 assist in lowering the risk
of heart disease. They
help lower the levels of
triglycerides (fats) in the
blood. They also improve
the elasticity of blood
vessel walls and help to
thin the blood, reducing its
ability to clot. Omega-3
polyunsaturated fats may
also be beneficial as anti-
inflammatory compounds
Proteins Proteins are used to build
and repair tissue and to
Nutritional value Daily requirement
lower LDL levels, Overall, most of
therefore reducing these organizations
an important risk recommend a
factor in heart minimum of 250–
disease. 500 mg combined
EPA and DHA each
day for healthy
adults ( 1 , 2, 3 ).
However, higher
amounts are often
recommended for
certain health
conditions. You can
shop for omega-3
supplements online.
Protein is essential The DRI (Dietary
for growth and repair Reference Intake) is
 produce enzymes, of the body and 0.8 grams of protein
hormones and antibodies, maintenance of per kilogram of body
all essential in regulating good health. Protein weight, or 0.36
body metabolism and also provides grams per pound.
protecting against disease. energy; 1 gram This amounts to: 56
Dietary excess can be provides 17 kJ (4 grams per day for
used for energy, yielding kcal). The Reference the average
~16.7kJ (kilojoules) per Nutrient Intake (RNI) sedentary man. 46
gram. is set at 0.75g of grams per day for
protein per kilogram the average
bodyweight per day sedentary woman.
for adults. The
amount of protein
we need changes
during a lifetime.
Carbohydrates These are the major food Carbohydrates are The Dietary
source of energy and macronutrients that Guidelines for
occur in all plant foods. provide the body Americans
Plants use the sun's with four calories per recommends that
energy to combine the gram. Starch, sugar, carbohydrates make
elements carbon, and fiber are the up 45 to 65 percent
hydrogen and oxygen from most common of your total daily
water with carbon dioxide carbohydrates found calories. So, if you
to produce simple in food. get 2,000 calories a
carbohydrates by the day, between 900
process of photosynthesis. and 1,300 calories
Simple carbohydrates are should be from
made up of one or two carbohydrates. That
sugar molecules, while translates to
complex carbohydrates between 225 and
are made up of long or 325 grams of
branched chains of sugar carbohydrates a day
molecules. Carbohydrates
yield ~16.7 kJ of energy
per gram.

Q13

Many chemicals are added to various foods during production, for a wide range of reasons.
An additive may be an acidity regulator, emulsifier, gelling agent, colouring, sweetener,
preservative, thickener or it may serve other technological functions.

Food Safety Standard 1.3.1 lists hundreds of allowed additives. For the purposes of
identification, each additive is given a unique identifier. This aids in identifying products that
contain additives that people are allergic to, e.g. the common allergens preservative 220
(sulphur dioxide) in wine and monosodium glutamate (MSG) used as flavour enhancer 621.

Preparation and Cooking for Nutrition The chef must consider how to achieve the optimum
retention of all nutrients. This starts with the purchasing of the ingredients. Fresh ingredients
in season will provide optimum product, but in some instances the preparation work involved
will make reliance on fresh produce impossible, e.g. large scale catering in an aged care
facility

Q14
1)Dry Heat Cookery Methods
Other methods of cookery such as shallow-frying use large amounts of fat which are
absorbed into the food item. This in itself may not be a problem as long as the main course
is accompanied by steamed vegetables or a fresh salad which balances the total fat intake.
Grilling and roasting result in Maillard browning, which may have some detrimental health
effects. Using olive oil spray on the food item before grilling it or using special grills or pans
with non-stick coating will minimise the amount of fat used as well as reduce excessive
browning. Simply cleaning the grill regularly will prevent excessive caramelisation.
2)Moist Heat Cookery methods
The method of cookery used can have a large effect on health and nutrition. Some methods
of cookery such as steaming and en papillote are very healthy options, as no fat is used and
the maximum amount of vitamins are kept within the items. Boiling vegetables results in
vitamins leaching out into the water, where they are lost.
3)Sugar content
Many desserts use excessive amounts of sugar and should be modified to use honey,
unrefined sugar or natural fruit. Low-fat cheeses and yoghurts can be used as substitutes for
creams and other fats in some desserts. Desserts can still be used successfully for a
balanced diet, with traditional desserts such as a rice pudding providing calcium, protein and
carbohydrate and are often liked by elderly customers.
4)Fat content
With all protein items consider the fat component. Trim off any excess fat from meat, remove
the skin from chicken either before or after cooking and skim any stocks or jus to remove the
fat. This can be done easily by storing the liquid in the coolroom overnight and then
removing the solidified fat. Whilst fresh oily fish are beneficial due to the omega 3 fats
content, take care with processed goods such as smoked salmon and tinned sardines.

Q15
Diet Key features
Vegan Veganism is defined as a way of living that attempts to exclude
all forms of animal exploitation and cruelty, whether for food,
clothing or any other purpose. For these reasons, the vegan
diet is devoid of all animal products, including meat, eggs and
dairy. People choose to follow a vegan diet for various reasons.
Lacto vegetarian The lacto-vegetarian diet excludes meat, poultry, seafood, and
eggs, but includes dairy products. It may be associated with
numerous health benefits, including a reduced risk of cancer,
increased weight loss, and improved blood sugar control and
heart health
Ovo vegetarian The Ovo-Vegetarian Diet. An ovo-vegetarian diet can include all
fruits, vegetables, squashes, legumes, beans, and grains such
as rice, quinoa, and barley; all seeds, spices and fresh herbs,
eggs and products containing eggs such as egg whites,
 mayonnaise, egg noodles and some baked goods
Ovo-lacto vegetarian lacto-ovo vegetarian diet includes grains, vegetables, fruit,
legumes (dried beans, peas and lentils), seeds, nuts, dairy
products and eggs. It excludes any meat, fish, poultry and any
products that contain these foods.
Pesco vegetarian By that definition, a pescatarian is someone who chooses to eat
a vegetarian diet, but who also eats fish and other seafood. It's
a largely plant-based diet of whole grains, nuts, legumes,
produce and healthy fats, with seafood playing a key role as a
main protein source. Many pescatarians also eat dairy and
eggs.
Semi vegetarian Semi- or partial vegetarian: Includes plant foods and may
include chicken or fish, dairy products, and eggs. It does not
include red meat.

Q16
Some vitamins are more stable (less affected by processing) than others. Water-soluble
vitamins (B-group and C) are more unstable than fat-soluble vitamins (K, A, D and E) during
food processing and storage.

The most unstable vitamins include:

folate
thiamine
vitamin C.

More stable vitamins include:

niacin (vitamin B3)
vitamin K
vitamin D
biotin (vitamin B7)
pantothenic acid (vitamin B5).

Q17
Quality and Presentation Requirement
standard

Taste Make sure cook form recipe

Balance of dish (overall) ready-to-eat foods, including sandwiches, rolls, and pizza
that contain any of the food above.
Colour Prepare variety color dishes

Contrast raw and cooked meat, including poultry such as chicken

and turkey, and foods containing them, such as casseroles,
curries and lasagne
Texture Cooling and storing food

Garnish prepared salads like coleslaws, pasta salads and rice

salads
prepared fruit salads
Cleanliness
Service ware
Q18
Food Safe Storage
requirements
Always store raw food in
sealed or covered
containers at the bottom of
the fridge.
Keep raw foods below
cooked foods, to avoid liquid
such as meat juices dripping
down and contaminating the
cooked food.
UNIT ASSESSMENT 2
such as dairy free, fish and shellfish allergies, nut free and
gluten free.
you need to ensure that the food has been properly
prepared. You need to ensure that the food has been
prepared at a premises that complies with the Food
Cleaning and Sanitation Specific areas and
equipment that need to be
cleaned
Cleaning is a process to garbage (except in garbage
remove dirt, including dust, containers)
stains, bad smells, and recycled matter (except in
clutter on surfaces. Some containers)
cleaning agents can kill
bacteria and clean at the
same time.
Sanitation is a process to food waste
make something sanitary dirt
(free of germs) as by grease
sterilizing. other visible matter.
Dish to be prepared Dietary request
Dish 1: X food restriction
Flourless Chocolate Cake Detail: Coeliac
Recipe Source:
Futura Group recipe book, e-coach recipes food preference
SITHCCC018 Detail:
No. of serves:
cultural/religious requirement
Detail:
Dish 2: food restriction
Moroccan Tofu with Mograbieh Detail:
Recipe Source:
Futura Group recipe book, e-coach recipes X food preference
SITHCCC018 Detail: vegetarian
No. of serves:
cultural/religious requirement
Detail:
Dish 3: food restriction
Beef and Lentils Meat balls Detail:
Recipe Source:
Futura Group recipe book, e-coach recipes food preference
SITHCCC018 Detail:
No. of serves:
cultural/religious requirement
Detail:
Dish 4: food restriction
Vegetable curry, cumin rice and Pooris Detail:

Recipe Source: food preference

Futura Group recipe book, e-coach recipes Detail:
SITHCCC018
No. of serves: cultural/religious requirement
Detail:
Dish 5: food restriction
Steamed Fillet Fish Detail:

Recipe Source: food preference

Futura Group recipe book, e-coach recipes Detail:
SITHCCC018
No. of serves: cultural/religious requirement
Detail:
Dish 6: food restriction
Baked Beans and fruit salad Detail:
Recipe Source:
Futura Group recipe book, e-coach recipes food preference
SITHCCC018 Detail:
No. of serves:
cultural/religious requirement
Detail:
Detail: Coeliac
Item Specification Weight Cost Actual cost
Eggs 3
Sugar 50g
Cocoa 25g
Chocolate 100g

Chocolate 75g
Sour
cream 75g
Flourless chocolate cake

Method:
1. Preheat the oven to 170’c. Grease and line the cake thin
2. Melt the chocolate for the cake mixture
3. Separate the eggs and whip the whites to a soft peak with 1/2 the
sugar, Cream the egg yolk with the rest of the sugar
4. Sift the cocoa on top of the yolf mixture and stir in the melted chocolate
carefully
5. Once the chocolate is fully incorporated carefully fold in the egg whites.
Place the mixture in to the lined cake tin

WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF

 TIM TASK (DESCRIPTION) Equipment & WHS Communication (Who, About what?)
E AND PRIORITY
10:3 Preheat the oven to Bowl, mixure get ready
0 170’c

10:5 Melt the chocolate for mel the chocolate

0 the cake mixture

11:1 Separate the eggs and separate the eggs

0
whip the whites to a
soft peak with 1/2 the
sugar,
12:3 Sift the cocoa on top sift the cocoa
0
of the yolf mixture
and stir in the melted
chocolate carefully

END OF SERVICE Equipment/Syste Communication (Who, About what?)

PROCEDURES/ ms
REPORTING
REQUIREMENTS
Clean up chemical Ebery one

POST SERVICE DE-BRIEF Equipment/Syste Communication (Who, About what?)

ms

Detail: vegetarian

Standard Recipe Card

Name of dish: Moroccan Tofu with Moghrabieh Portion nos.:
Reference source:
Portion cost: $ Portion size:
Sale Price at $
( % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
red CAPSICUM 400 g
Tomatoes 400 g
Garlic 10 g
Spanish 200 g
Onion 200 g
Lemon 150 g
Basil 80g
Virgin olive oil 50ml
Sugar 10g
Balsamic vinegar 40ml

Total Cost $

Portion Cost $

Method:

1. Cut the capsicum in half, remove the seeds and cut into 3cm pieces
2. Remove the stalk from the tomatoes and cut them into 3cm pieces. Peel and slice the garlic and onion
3. Zest and juice the lemon. Pick and slice the basil leaves
4. Slice the shallots Cooking (20 minutes)

WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF

 TIM TASK (DESCRIPTION) Equipment & WHS Communication (Who, About what?)
E AND PRIORITY
11:0 Cut the capsicum in half Cut the capsicum in half
0

11:1 Remove the stalk from the pleer Remove the stalk from the tomatoes and
5 tomatoes and cut them into cut them into 3cm pieces
3cm pieces

11:3 Zest and juice the lemon Zest and juice the lemon
0

11:4 Slice the shallots knife Slice the shallots

5

END OF SERVICE Equipment/Syste Communication (Who, About what?)

PROCEDURES/ ms
REPORTING
REQUIREMENTS
12:0 Clean up chemical Every one
0

POST SERVICE DE-BRIEF Equipment/Syste Communication (Who, About what?)

ms
Beef And Lentil Meatballs

Standard Recipe Card

Name of dish: Portion nos.:
Reference source: Beef And Lentil Meatballs
Portion cost: $ Portion size:
Sale Price at $
 ( % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Red lentils 100g
Garlic 5g
Onion 75g
Red capsicum 120g
Basil 10g
Egg 1
Lean minced 350
Tomato paste 20g
Oat bran 70g

Total Cost $

Portion Cost $

Method:

1. Pre-heat the oven to 200°C

2. Cook the lentils in boiling water for ~10 minutes, until tender. Drain and refresh
3. Peel and chop the garlic and onion
4. Wash, de-seed and finely dice the capsicum
5. Finely slice the basil leaves
6. Combine the egg with the garlic, onion and capsicum and mix well. Add the oat bran,
tomato paste and mix again. Then add the basil, lentils, mince and seasoning and combine well
7. Lightly grease a baking tray and roll the mixture into small balls. Brush or spray lightly with
oil Cooking (20 minutes)

WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF

 TIM TASK (DESCRIPTION) Equipment & WHS Communication (Who, About what?)
E AND PRIORITY
11:0 Pre-heat the oven to 200°C Pre-heat the oven to 200°C
0

11:1 Cook the lentils in boiling Cook the lentils in boiling water for
5 water for ~10 minutes, ~10 minutes, until tender
until tender

11:3 Peel and chop the garlic Peel and chop the garlic and onion
0 and onion

11:4 . Combine the egg with the Combine the egg with the garlic,
5 garlic, onion and capsicum onion and capsicum and mix well
and mix well

END OF SERVICE Equipment/Syste Communication (Who, About what?)

PROCEDURES/ ms
REPORTING
REQUIREMENTS
12:0 Clean up chemical everyone
0

POST SERVICE DE-BRIEF Equipment/Syste Communication (Who, About what?)

ms
Vegetable Curry

Detail: vegetarian

Standard Recipe Card

Name of dish: Portion nos.:
Reference source: Vegetable Curry
Portion cost: $ Portion size:
Sale Price at $
 ( % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Potatoes 180g
Carrots 150g
Parsnip 60g
Pumpkin 150g
Capsicum 80g
Cabbage 90g
Shelled peas 50g
Onions 100g
Garlic 10g
Ginger 10g
Chilli 5g
Vegetable stock 750ml
Oiul 30ml
Mustard seeds 2g
Coriander seeds 3g
Cumin 2g
Curry powder 10g
Coconut milk 150ml
Shredded coconut 10g
Total Cost $

Portion Cost $

Method:

1. WPRW the potato, carrot, parsnip, pumpkin. Wash the capsicum. Remove the stalk from the cabbage. Cut all of these
vegetables into 3cm pieces. Use the off cuts in the stock
2. Clean the peas coconut Preparation (20 minutes)
3. Peel and slice the onion, garlic and ginger. De-seed and slice the chilli Cooking (30 minutes)
4. Heat the oil in a pot and add the mustard and coriander seeds. When they start to pop, add the cumin, onion, garlic, ginger
and curry powder
5. Add the chillies, chopped vegetables and seasoning and sweat. Pour in the coconut milk and vegetable stock to barely cover
the vegetables. This will achieve a strong flavour in your curry
6. Stew the curry slowly until the vegetables are almost cooked, then add the peas and adjust the seasoning
7. Toast the coconut
WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF

TIM TASK (DESCRIPTION) Equipment & WHS Communication (Who, About what?)
E AND PRIORITY
10:3 WPRW the potato, carrot, parsnip, WPRW the potato, carrot, parsnip, pumpkin.
0 pumpkin. Wash the capsicum. Wash the capsicum. Remove the stalk from the
Remove the stalk from the cabbage. cabbage. Cut all of these vegetables into 3cm
Cut all of these vegetables into 3cm piecesv
pieces
10:4 Clean the peas coconut Preparation Clean the peas coconut Preparation (20 minutes)
5 (20 minutes)

11:5 Heat the oil in a pot and add the
0 mustard and coriander seeds. When
they start to pop, add the cumin,
onion, garlic, ginger and curry
powder
Heat the oil in a pot and add the mustard and
coriander seeds. When they start to pop, add the
cumin, onion, garlic, ginger and curry powder

12:0 . Stew the curry slowly until the Stew the curry slowly until the vegetables are
0 vegetables are almost cooked, then almost cooked, then add the peas and adjust the
add the peas and adjust the seasoning
seasoning

END OF SERVICE Equipment/Syste Communication (Who, About what?)

PROCEDURES/ ms
REPORTING
REQUIREMENTS
1:00 Clean up everyone

POST SERVICE DE-BRIEF Equipment/Syste Communication (Who, About what?)

ms
Detail: Low cab
Standard Recipe Card
Name of dish: Portion nos.:
Reference source: Fish fillet en papillote
Portion cost: $ Portion size:
Sale Price at $
( % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Fish fillets 600g
Lemon 150g
Parsley 10g
butter 60g

Total Cost $

Portion Cost $

Method:

1. Pre-heat the oven to 180°C

2. Season the fish fillets and squeeze the lemon juice over the top
3. Melt the butter and drizzle over the fish
4. Chop the parsley Cooking (15 minutes)
1. Seal the fish quickly on a griddle plate or in a pan. Place onto greaseproof paper or alfoil and sprinkle
the parsley on top. Fold up the paper to form a bag around the fish
2. Bake in the oven at 180°C for ~10 minutes, until the bag puffs up Plating
1. Place the fish onto a pre-warmed plate and garnish as desired
WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF

TIM TASK (DESCRIPTION) Equipment & WHS Communication (Who, About what?)
E AND PRIORITY
10:3 Pre-heat the oven to 180°C Pre-heat the oven to 180°C
0

10:4 Season the fish fillets and Season the fish fillets and squeeze the
5 squeeze the lemon juice over lemon juice over the top
the top

11:0 Melt the butter and drizzle Melt the butter and drizzle over the fish
0 over the fish

11:3 Place the fish onto a pre- Place the fish onto a pre-warmed plate
0 warmed plate and garnish as and garnish as desired
desired

END OF SERVICE Equipment/Syste Communication (Who, About what?)

PROCEDURES/ ms
REPORTING
REQUIREMENTS
12:0 Clean up chemical everyone
0

POST SERVICE DE-BRIEF Equipment/Syste Communication (Who, About what?)

ms
Baked Beans and fruit
salad
Detail: Gluteen Free
Standard Recipe Card
Name of dish: Portion nos.:
Reference source: Baked Beans and fruit salad
Portion cost: Portion size:
$
Sale Price at $
( % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Haricot beans 400g
Chorizo 150g
Diced tomatoes 200g
Tabasco sauce 2ml
Brown sugar 20g
Olive oil 60ml
Bread slices 8

Total Cost $

Portion Cost $

Method:

1. Soak the beans overnight in cold water. Alternatively, boil some water and pour it over the beans.
Soak for ~1 hour. It is preferable to soak overnight in cold water as rapid soaking can lead to uneven
absorption
2. Slice the chorizo Cooking (20 minutes)
1. Place the beans into a pot of cold water (ratio of beans to water should be 1:10). Bring to the boil
then reduce the heat and simmer for ~45 minutes until tender. Drain
2. Return the beans to the pot. Add the tomato, Tabasco sauce, seasoning and sugar and simmer for 15
minutes
3. Heat the oil in a pan and add the chorizo. Fry until crisp on both sides. Add to the beans and simmer
for a further 5 minutes
4. Toast the bread Plating
1. Place the toast onto a pre-warmed plate and spoon the baked beans over the top. Garnish as desired
Garnishes
WORK FLOW PLAN/ END OF SERVICE PROCEDURES / DE-BRIEF

TIM TASK (DESCRIPTION) Equipment & WHS Communication (Who, About what?)
E AND PRIORITY
10:3 . Soak the beans overnight in . Soak the beans overnight in cold water
0 cold water

10:5 Slice the chorizo Cooking (20 Slice the chorizo Cooking (20 minutes)
0 minutes)

11:1 . Place the beans into a pot of . Place the beans into a pot of cold water
0 cold water

11:3 Place the toast onto a pre- Place the toast onto a pre-warmed plate
0 warmed plate and spoon the and spoon the baked beans over the top.
baked beans over the top. Garnish as desired Garnishes
Garnish as desired Garnishes

END OF SERVICE Equipment/Syste Communication (Who, About what?)

PROCEDURES/ ms
REPORTING
REQUIREMENTS
12:3 Clean up chemical Everyone
0

POST SERVICE DE-BRIEF Equipment/Syste Communication (Who, About what?)

ms

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