Kitchen Session 3d

Prepare Poultry Dishes

 Sauté Chicken with Butter, Garlic
and Soy Sauce
 Roulade of Duck Breast with
Mushroom-Cream Sauce
 Chicken Parmigiana

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Sauté Chicken with Butter, Garlic and Soy Sauce

Ingredients:
 Boneless chicken thigh 340g
 Garlic 4 Cloves
 Soy sauce 1 ½ tbsp
 Butter 1 ½ tbsp

Method:
1. Cut the chicken into bite-size pieces. Slice the garlic
2. Heat the butter in a pan and sear the sliced garlic and chicken for about 8
minutes on medium heat
3. Add the soy sauce and sear for one more minute
4. The sauce made from garlic, soy sauce and butter suits the sautéed
chicken very well.
5. Serve with your choice of vegetables or rice

Instructions for Students:

1. Review the recipe card provided to this recipe.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 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.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
Follow organisational hygiene procedures.
Prevent food contamination Maintain clean clothing Wear PPE
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues;
Cease participation in food handling when health issues may cause food contamination.
Prevent cross-contamination by washing hands;
Wash hands at appropriate times Follow hand washing procedures
Wash hands using appropriate facilities

Food Safety Practices:

Alawyas look in date use by in pruducts

Maintain cleaning
Sanitising all area where we are working and used equipment.
Follow the food organisation safety procedure
Maintain clean environment;
Clean and sanitise equipment, surfaces and utensils Dispose of waste/garbage appropriately

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
Follow organisational health and safety procedures.
Work safely (identify risks/hazards): Knives sharp

Equipment Required:
Bowl
Cutting board
Chef’s knife
Serving dish

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Boneless chicken thigh 340g Unsalted butter
Garlic 20g
Soy sauce 22ml
Butter 24g

Waste Produced:
Packeging,

Sauté Chicken with Butter, Garlic and Soy Sauce

Uni Perchase Uni Cos Cost per yield(
Ingredient Qty
t size t t unit %)
Boneless 34 8.6
g 1000 g 0.009
chicken thigh 0 5
22.
Garlic 20 g 1000 g 0.023
5
Soy sauce 22 ml 500 ml 2.9 0.006
butter 24 g 500 g 5 0.010

Alternatives

unsalted butter 24 g 500 g 5 0.010

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Measuring ingredient
Properly cut chicken into pieces Heat the butter

Procedure:
Cut the chicken into bite-size pieces. Slice the garlic
Heat the butter in a pan and sear the sliced garlic and chicken for about 8 minutes on medium h
Add the soy sauce and sear for one more minute
The sauce made from garlic, soy sauce and butter suits the sautéed chicken very well.
Serve with your choice of vegetables or rice

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
Clean kitchen according to organisation health and procedures
Clean kitchen after used and follow the procedures for safety
Always dispose the waste like compost biodegradable food, recycling packaging.
Store leftover in appropriate sealed container, dated like prawns,
chicken and rice or noodle
Clean all the utensils or equipment properly, garbage bin.
Wash out the sink

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Roulade of Duck Breast with Mushroom-Cream
Sauce

Ingredients:
 Boneless duck breast halves 2
 Salt
 Freshly ground pepper
 Whole allspice - as needed
 Savoy cabbage - outer leaves 2 leaves
 Mushrooms - sliced 3/4 cup
 Shallot - minced 1 tbsp
 Oil 1 tbsp
 Cream 1/2 cup
 Butter 1 tsp
Method:

1. Remove and discard skin from duck breasts. Remove tenderloins from
undersides of each breast. Trim away any membranes, veins and cartilage.
Trim ends of meat to form rectangular shape. Sprinkle underside of each
breast with salt and pepper and grind five or six small slivers of allspice
over each piece (a hand-crank or regular cheese grater will work if you
don’t have an allspice grinder).
2. Bring pot of heavily salted water to boil. Add cabbage and cook gently
until tender, about 2 minutes. Remove to ice-water bath. Transfer to paper
towels and pat dry
3. Place leaf of cabbage on cutting board, with inside of leaf facing upward.
Carefully cut large rib from leaf.
4. Tear off piece of plastic wrap about 50 cm long and lay it horizontally
across work surface. Roll duck breast width wise to form long cylinder.
Place cylinder of duck in centre of widest part of cabbage leaf. Trim leaf to
length of breast, so leaf will easily wrap around roulade once. Roll up duck
breast in leaf. Place roulade in centre of bottom of sheet of plastic wrap.
Roll up roulade in plastic, holding centre, and rolling as tightly as possible.
5. Twist one end of plastic wrap several times against duck. This will secure
shape of roulade. Repeat on other side, twisting in opposite direction. You
should have perfectly shaped cylinder. Bring both ends of wrap over to
centre of roulade and tie excess in knot. Repeat with remaining breast and
leaf.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 6. *When almost ready to serve, bring pot of water to boil, then reduce heat
so water is just barely simmering, about 200 degrees. Place roulades in
water and cook to internal temperature of 130 to 135 degrees, 7 to 10
minutes. Remove from water and let rest for 2 to 3 minutes.
7. While duck cooks, cook mushrooms and shallots in oil over medium-high
heat, 5 minutes. Season with salt and pepper. When tender, add cream,
bring to simmer and reduce by about 1/2 to sauce consistency, about 5
minutes. Stir in butter and remove from heat. Serve as is or, for a finer
sauce, blend and strain.
8. Discard ends of each roulade if you like for better appearance, and slice
roulades into three equal pieces. Discard plastic wrap. Serve on top of
mushroom sauce.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 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.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
Follow organisational hygiene procedures.
Prevent food contamination Maintain clean clothing Wear PPE
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues;
Cease participation in food handling when health issues may cause food contamination.
Prevent cross-contamination by washing hands;
Wash hands at appropriate times Follow hand washing procedures
Wash hands using appropriate facilities

Food Safety Practices:

Alawyas look in date use by in pruducts
Maintain cleaning
Sanitising all area where we are working and used equipment.
Follow the food organisation safety procedure
Maintain clean environment;
Clean and sanitise equipment, surfaces and utensils Dispose of waste/garbage appropriately

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
Follow organisational health and safety procedures.
Work safely (identify risks/hazards): Knives sharp
Peeler sharpen

Equipment Required:

Cutting board
Chef’s knife
Serving dish
Peeler

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Duck brest 400g Low fat cream
Musroom 180g
Savoy cabbage 100g
Shallot 16g
Oil 16ml
Cream 110ml
Butter 16g

Waste Produced:
Packeging

Roulade of Duck Breast with Mushroom-Cream uce

Sa
Qt Uni Perchase Uni Cost per yield( Actual
Ingredient Cost
y t size t unit %) QTY
duck 40
g 500 g 10 0.020 89
breast 0
Mushroom 18 10.6
g 1000 g 0.011 97
s 0 5
Savoy 10
g 1000 g 5.9 0.006 79
cabbage 0
12.7
Shallot 16 g 1000 g 0.013 89
8
oil 16 ml 1000 ml 6 0.006 100
11
Cream ml 300 ml 3 0.010 100
0
butter 16 g 500 g 5 0.010 100
Total Cost
Alternatives
low- fat 11
ml 250 ml 3.5 0.01 100
cream 0

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Measuring ingredient Chopping ingredient properly

Procedure:
1. Remove and discard skin from duck breasts. Remove tenderloins from
undersides of each breast. Trim away any membranes, veins and
cartilage. Trim ends of meat to form rectangular shape. Sprinkle
underside of each breast with salt and pepper and grind five or six small
slivers of allspice over each piece (a hand-crank or regular cheese grater
will work if you don’t have an allspice grinder).
2. Bring pot of heavily salted water to boil. Add cabbage and cook gently
until tender, about 2 minutes. Remove to ice-water bath. Transfer to
paper towels and pat dry
3. Place leaf of cabbage on cutting board, with inside of leaf facing upward.
Carefully cut large rib from leaf.
4. Tear off piece of plastic wrap about 50 cm long and lay it horizontally
across work surface. Roll duck breast width wise to form long cylinder.
Place cylinder of duck in centre of widest part of cabbage leaf. Trim leaf
to length of breast, so leaf will easily wrap around roulade once. Roll up
duck breast in leaf. Place roulade in centre of bottom of sheet of plastic
wrap. Roll up roulade in plastic, holding centre, and rolling as tightly as
possible.
5. Twist one end of plastic wrap several times against duck. This will secure
shape of roulade. Repeat on other side, twisting in opposite direction.
You should have perfectly shaped cylinder. Bring both ends of wrap over
to centre of roulade and tie excess in knot. Repeat with remaining
breast and leaf.
6. *When almost ready to serve, bring pot of water to boil, then reduce
heat so water is just barely simmering, about 200 degrees. Place
roulades in water and cook to internal temperature of 130 to 135
degrees, 7 to 10 minutes. Remove from water and let rest for 2 to 3
minutes.
7. While duck cooks, cook mushrooms and shallots in oil over medium-high
heat, 5 minutes. Season with salt and pepper. When tender, add cream,
bring to simmer and reduce by about 1/2 to sauce consistency, about 5
minutes. Stir in butter and remove from heat. Serve as is or, for a finer

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 sauce, blend and strain.
8. Discard ends of each roulade if you like for better appearance, and slice
roulades into three equal pieces. Discard plastic wrap. Serve on top of
mushroom sauce.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
Clean kitchen according to organisation health and procedures
Clean kitchen after used and follow the procedures for safety
Always dispose the waste like compost biodegradable food, recycling packaging.
Store leftover in appropriate sealed container, dated like prawns,
chicken and rice or noodle
Clean all the utensils or equipment properly, garbage bin.
Wash out the sink

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Chicken Parmigiana

Ingredients:

 2 teaspoons finely grated lemon rind

 1 garlic clove, crushed
 1 teaspoon Oregano Leaves
 1 cup panko breadcrumbs
 1/4 cup plain flour
 1 egg, lightly beaten
 1 tablespoon milk
 2 chicken breast fillets, halved horizontally
 1/4 cup extra virgin olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed, extra
 700g bottle tomato passata
 2 tablespoons chopped fresh basil, plus extra to serve
 1/2 x 250g ball buffalo-style mozzarella, sliced
 1/3 cup finely grated parmesan
 Salad leaves, to serve

Method:
1. Combine rind, garlic and oregano in a large shallow bowl. Add
breadcrumbs. Season with salt and pepper. Mix well. Place flour in a bowl.
Whisk egg and milk in a separate shallow bowl. Working with 1 chicken
piece at a time, toss in flour. Dip in egg mixture, then press in breadcrumb
mixture to coat. Transfer to a plate
2. Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook
chicken for 4 to 5 minutes each side or until golden. Transfer to a plate.
3. Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until
softened. Add extra garlic. Cook for 1 minute or until fragrant. Stir in
passata and basil. Season. Bring to a simmer. Simmer for 3 to 4 minutes or
until slightly thickened.
4. Preheat grill on medium-high. Spoon half the passata mixture onto a
baking tray. Top with chicken. Spoon over remaining passata mixture. Top
chicken with mozzarella and parmesan. Grill for 4 to 5 minutes or until
cheese is melted and golden. Stand for 2 minutes. Top with extra basil.
Serve with salad leaves.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 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.

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Hygiene Requirements:
Follow organisational hygiene procedures.
Prevent food contamination Maintain clean clothing Wear PPE
Ensure hygienic personal contact with food and food contact surfaces
Report personal health issues;
Cease participation in food handling when health issues may cause food contamination.
Prevent cross-contamination by washing hands;
Wash hands at appropriate times Follow hand washing procedures
Wash hands using appropriate facilities

Food Safety Practices:

Alawyas look in date use by in pruducts
Maintain cleaning
Sanitising all area where we are working and used equipment.
Follow the food organisation safety procedure
Maintain clean environment;
Clean and sanitise equipment, surfaces and utensils Dispose of waste/garbage appropriately

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Safety Requirements:
Follow organisational health and safety procedures.
Work safely (identify risks/hazards): Knives sharp
Peeler sharpen

Equipment Required:

Cutting board
Chef’s knife
Serving dish
Peeler

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
Chicken brest 400g Low fat cream
Panko breadcrumbs
220g Plain flour 55g
Egg 60g
Onion 50g
Olive oil 55ml
Milk 16ml
Tomato passata 700g
Parmesan 70g
Mozzarella 125g

Waste Produced:
Packeging, egg shells

Chicken Parmigiana

Uni Perchase Uni Cos Cost per yield(

Ingredient Qty
t size t t unit %)

chicken breast 40
g
fillets 0 1000 g 9 0.009 89

panko
22 200 g 2.8 0.014 100
breadcrumbs 0 g
plain flour 55 g 1000 g 1 0.001 100
egg 60 g 1000 g 5.9 0.006 100
onion 50 g 1000 g 13 0.013 89
olive oil 55 ml 1000 ml 6 0.006 100
milk 16 ml 3.2
2000 ml 0.002 100
5
tomato 70 3.7
passata 0 g 785 g 0.005 100
5
parmesan 70 g 6.8
250 g 0.027 100
5
mozzarella 12 g 250 g 4 0.016 100

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 5

Alternatives
low- fat cream 110 ml 250 ml 3.5 0.01 100

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Mise en place Requirements:
Measuring ingredient Combine rind, garlic Copping ingredient

Procedure:
Combine rind, garlic and oregano in a large shallow bowl. Add breadcrumbs. Season with salt an
Heat 2 tablespoons oil in a large frying pan over medium-high heat. Cook chicken for 4 to 5 min
Heat remaining oil in pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add extra ga
Preheat grill on medium-high. Spoon half the passata mixture onto a baking tray. Top with chicke

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020
 Clean kitchen premises and equipment:
Clean kitchen according to organisation health and procedures
Clean kitchen after used and follow the procedures for safety
Always dispose the waste like compost biodegradable food, recycling packaging.
Store leftover in appropriate sealed container, dated like prawns,
chicken and rice or noodle
Clean all the utensils or equipment properly, garbage bin.
Wash out the sink

Name: Training Kitchen Session 13 Version: V2.0 Last Reviewed: March 2020