Kitchen Session 1c

Prepare Seafood Dishes

 Bacon Scallop with Sautéed Spinach
 Kaki Fry
 Oven Roasted garlic and lime Prawns
 Bacon Scallops with Sautéed Spinach

Ingredients:
o 3 each sea scallops
o 2 slices bacon
o 1 clove garlic (minced)
o 1 each shallots (minced)
o 4 cups mixed salad greens (such as tatsoi, or spinach)
o 2 teaspoons balsamic vinegar
o ¼ teaspoon salt
o ⅛ teaspoon black pepper (freshly ground)
Method:
1. Cut the bacon into ¼ inch strips for quick cooking.
2. Cook the bacon in a nonstick skillet over medium heat until crispy.
3. Remove the bacon to paper towelling, leave 1 tablespoon of bacon fat in
the skillet and reserve left bacon fat to sear the scallops.
4. Add the shallots to the skillet, cook for about 5 minutes until soft
and translucent.
5. Add the garlic, and cook for 1 minute.
6. Add the tatsoi and sauté until wilted.
7. Add the balsamic vinegar, and cook until most of the liquid has
been evaporated .
8. Taste and season with salt and pepper.
9. Remove from the skillet and arrange on the serving plate.
10. Wipe out the skillet with paper towel, add the reserved bacon fat and
return to the heat.
11. Thoroughly dry the scallops with paper towel, season with some salt on
both sides.
12. When the skillet is hot, lay the scallops into the bacon fat.
13. Cook for 1 to 2 minutes until the scallops are browned, turn over to the
other side, and cook for 1 minute or until just barely cooked through.
14. Remove the scallops and arrange the bed of tatsoi.
15. Sprinkle with bacon and serve.

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:
1. Strictly follow the company’s hygiene policy and procedures in
accordance to the guide of HACCP:
 Personal Hygiene
 Hygiene in Workplace
2. Maintain personal hygiene
 Hair net or hat must be worn
 Hand should be washed prior to every starting of food handling,
especially after toilet or handling money
 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
 Paper Towel should be used
 Clean and complete uniform (hat, apron, jacket, shoes) must be worn
 Uniform been washed in hot water (>=77°C)
 Cut, abrasions and open sores must be covered up by using
brightly coloured water proof dressing
 Glove must be worn
 Report yourself if any contagious illness (i.e. Flu, coughing etc)
which may contaminate the food and stop handling food
 Do not wear makeup or jewellery in kitchen
 No artificial nail
 No scratching when handling food
 Do not cough or sneeze on the food, if happen, dispose the food.
3. Maintain Hygiene in workplace
 Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc)
is clean and sanitised
 Ensuring the handwash sink is close to your workplace
 Ensuring the handwash water is running and hot
 Ensure the soap, paper towel and sanitiser are available near the sink
 Ensure the equipment and tools are clean and without any dirt spot
or rust
 Measuring cup & Spoon, Spatula – clean and dry
 Chef knife – clean and no rust
 Chopping board (blue, green, brown) – clean and no food items or
dust stick on the surface
 Non-stick skillet – Clean and no strange colour or crack
 Stove top – Clean and dry, no leaking, sparkling normally function
 Bowl, Serving Plate – Clean and no strange colour or crack
 Ensure clean table cloth is ready
 Ensure bin liner is in the garbage bin and the bin is not overflow
and closed with lid
 Identify and report any hygiene hazards (ie. Unsatisfactory hygiene
practice, vermin or pest, tap water not running etc)
Food Safety Practices:
1. Strictly follow the company’s food safety policy and monitoring
procedures in accordance to the guide of HACCP:
 Prepare food safely
 Store Food Safety
 Allergen Management
2. Prepare food safely by following food safety monitoring procedure
 Avoid food in danger zone (5 - 60°C)
 Strictly follow 2-hours and 4-hours rules
 0 to 2 hours – use immediately or refrigerate =< 5°C
 2 to 4 hours – use immediately
 After 4 hours – throw away
 Cooling and heating food
 Food must be cooled from 60°C to 21°C within 2 hours and from 21 to
5°C within 4 hours
 Reheating food by rapidly reaches 60°C and above
 Must not reheated more than once
 Avoid food contamination
 Use clean colour coded cutting board (Blue for Scallops, Green for
Vegetables and Brown for bacon)
 Cut onion and garlic at the last to avoid smell cross
 Wear disposable gloves
 Use different spoon for different food items
 Personal hygiene especially hand wash
3. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
Mix Salad Cool Room 6 - 8°C Middle Basket
Sea Scallops Cool Room 0 - 2°C Bottom Ice on top with tray
Bacon Cool Room 2 - 4°C Top Air-tight container
Balsamic Vinegar, Salt, Black Pepper Dry Store 10 - 20°C Off Ground Original Packaging

Garlic, Shallot Dry Store 10 - 20°C Off Ground Basket

 Separate cooked and uncooked food item
 Double check ingredients expiry date and the ingredient quality
 Do not put opened can or tin in fridge
 Ensure foods are well covered and separated
 No food ingredient should put on the floor
 Obligating FIFO rule
 Ensure storage environment well ventilated and low humidity
 Record the temperature of the freezer and refrigerator
4. Handling food for people with allergic
 Avoid cross-contamination
 Double check ingredients
 Start fresh for meals that must be allergen free
 Obligate Store and prepare food safely
 Clean and sanitise work surface, utensil and other food-contact
items between different foods processing
 Prepare food for people with food allergy first
 Provide single use items i.e. serviettes, cutlery etc
Safety Requirements:
1. Occupational health and safety policies and procedures must be followed
for own and colleague’s safety:
  Personal Safety
 Workplace and Equipment Safety
2. All must ensure personal safety when in the workplace
 Comply with safe operating procedures by refer to SOP (i.e. the
correct way to operate tools and equipment
 Always read manufacturer’s instructions before using equipment
 Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
 No alcohol and smoking in kitchen
 Do not run or play in the kitchen
 Use knife in safe and correct way and with right board
 use right knife in right way and never try to catch a falling knife
 Do not point sharp items ie. Knife to others and self
 Place cutting board on non-slip pad or cloth
 Notice people when carrying hot stuff
 Be aware of hot surface including hot skillet, handle must be
point inward and use cloth to open hot lid
 Do not spill or pour any water into hot oil
 Be aware of boiling steam and do not close the face to it when
open lid/door
 Be aware of hot oil and do not leave the hot pan unattended
 When using stove top: always off fire before lifting pan/pot, never
leave fire unattended, no flammable stuff ie plastic/paper nearby
 Behave yourself and be serious on work, ensure your fully concentration
3. Double check and identify risk and hazard in workplace
 Check the evacuation floor plan and location of fire extinguisher and
fire blanket
 Ensuring all knives are in straight, sharp and good condition
 Ensuring chopping boards are flat, no distortion.
 Ensuring Non-stick skillet handle is firm and no loosing, no scratch
and leak
 Ensuring stove top has no leaking, firmly assembled, clean and work
properly
 Ensuring bowls and plates are in good condition, no cracking
or discolouring
 Ensuring kitchen floor is clean and no spill of water or oil
 Clean immediately if any dirt or spill on floor and table, put a signage if
floor wet
4. Report to chef in any hazard or risk (i.e. burning, disobey of rule
etc) observed
Equipment Required:
Measuring cup & Spoon
Chef knife
Chopping board (blue, green, brown)
Non-stick skillet
Stovetop
Bowl
Paper towel
Spatula
Serving Plate

Ingredients and Materials Required:

Standard Recipe Alternatives for Dietary Requirements
o 3 each sea scallops Vege bacon
o 2 slices bacon No shallots
o 1 clove garlic (minced) No Garlic
o 1 each shallot (minced)
o 4 cups mixed salad greens (such
as tatsoi, or spinach)
o 2 teaspoons balsamic vinegar
o ¼ teaspoon salt
o ⅛ teaspoon black pepper
(freshly ground)

Waste Produced:
Excess trim of
scallop Bacon Rind
Packaging
Peels and cores of vegetables

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary

Requirements
 Mise en place Requirements:
Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
Wash, peel and chop garlic into mince
Wash and slice shallot
Wash tatsoi
Cut the bacon into ¼ inch strips for quick cooking.
Wash and trim scallop
Prepare garnish
Clean as you go

Procedure:
Complete mise en place
Cook the bacon in a non-stick skillet over medium heat until crispy.
Remove the bacon to paper towelling, leave 1 tablespoon of bacon fat in the skillet and reserve
Add the shallots to the skillet, cook for about 5 minutes until soft and translucent.
Add the garlic, and cook for 1 minute.
Add the tatsoi and sauté until wilted.
Add the balsamic vinegar, and cook until most of the liquid has been evaporated.
Taste and season with salt and pepper.
Remove from the skillet and arrange on the serving plate.
Wipe out the skillet with paper towel, add the reserved bacon fat and return to the heat.
Thoroughly dry the scallops with paper towel, season with some salt on both sides.
When the skillet is hot, lay the scallops into the bacon fat.
Cook for 1 to 2 minutes until the scallops are browned, turn over to the other side, and cook for
Remove the scallops and arrange the bed of tatsoi. 15.Sprinkle with bacon and serve.
Clean kitchen premises and equipment:
1. Organisation Cleaning and sanitising procedures should be followed:
 clean and mop the floor and wall to ensure there are no dirt, food waste,
grease and pest waste
 clean and sanitise the table with clean cloth to ensure there are no dirt,
food waste, grease and pest waste
 the equipment
 Measuring cup & Spoon, Spatula, Bowl, Serving Plate – wash with hot
water and detergent, drain it and sanitise it
 Chef knife – handwash with detergent, dry it with clean cloth and
sanitise
 Chopping board (blue, green, brown) – scrub it with detergent and rinse
with hot water and dry it
 Non-stick skillet – Cold it down, brush with soft material and detergent,
wash and rinse with hot water, and drain. Do not scrub.
 Stovetop – turn off, cooling down, scrub it with degreaser, wash it and
dry it
 Put all the item to its original place with neat and organize
 Clean the sink, clear out all food waste and dirt, rub, rinse with hot water
and sanitise
 Clean and sanitise PPE i.e. Apron, groves
 Clean towel and cloth
2. Waste Management should be conducted to ensure a clean kitchen
 Identify and separate rubbish in to general (plastic bag packaging),
recyclable (packaging-plastic container, tin) and compost (Peels
and cores of vegetables, Excess trim of scallop and Bacon Rind)
 Put the lid inside the tin and squeeze
 Tie up garbage bag and take it to the external bin
 Clean the internal bin, wash with hot water, drain and sanitise on the
floor
 Close the bin lid
 Any reusable surplus, separate it and store it in accordance to store food
safety procedures, and label it.
3. Ensure Light, water and gas are switch off before leaving the kitchen
 Kaki Fry

Ingredients

o 16 Oysters (fresh or in the jar)

o 2 large eggs (beaten)

o Dash salt

o Dash black pepper

o Canola oil for deep-frying

o ¼ cup all-purpose flour

o 2 large eggs

o 1 cup of Japanese panko breadcrumbs

o 4 cups cabbage (green, shredded)

o Garnish: 1 lemon (cut into wedges)

o Optional 1 bottle tonkatsu sauce (or tartar sauce, for dipping the fried
oysters)

Method

1. Gather the ingredients

2. Clean the oysters in salted water

3.Dry the oysters with paper towels

4. Sprinkle salt and pepper over the oysters to season.

5. Pour 1 to 2 cups of canola oil into a medium-size pot over medium-high heat.
Watch carefully.

6. Prepare your workstation to bread the oysters. In three separate shallow

dishes, add flour in one, beaten eggs in another, and panko in the last dish.

7. In this order, coat the oysters first in flour, then eggs and finally in the panko
crumbs

8. When the oil has reached 180 degrees, fry the oysters until brown, about 1-2
minutes on one side and then turn over. When they float in the oil, they are
done. Drain on paper towels and keep warm.

9. Plate thinly julienned (or shredded) cabbage on individual dishes and serve
warm friend oysters alongside the cabbage

10. Garnish each plate with 1 to 2 lemon wedges

11. Serve fried oysters with choice of either bottled tonkatsu sauce or bottled
tartar sauce.
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:
4. Strictly follow the company’s hygiene policy and procedures in
accordance to the guide of HACCP:
 Personal Hygiene
 Hygiene in Workplace
5. Maintain personal hygiene
 Hair net or hat must be worn
 Hand should be washed prior to every starting of food handling,
especially after toilet or handling money
 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
 Paper Towel should be used
 Clean and complete uniform (hat, apron, jacket, shoes) must be worn
 Uniform been washed in hot water (>=77°C)
 Cut, abrasions and open sores must be covered up by using
brightly coloured water proof dressing
 Glove must be worn
 Report yourself if any contagious illness (i.e. Flu, coughing etc)
which may contaminate the food and stop handling food
 Do not wear makeup or jewellery in kitchen
 No artificial nail
 No scratching when handling food
 Do not cough or sneeze on the food, if happen, dispose the food.
6. Maintain Hygiene in workplace
 Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc)
is clean and sanitised
 Ensuring the handwash sink is close to your workplace
 Ensuring the handwash water is running and hot
 Ensure the soap, paper towel and sanitiser are available near the sink
 Ensure the equipment and tools are clean and without any dirt spot
or rust
 Measuring Cup, Tong – clean and dry
 Whisk, Spider – clean and dry, complete part, no food items left on it
 Chef knife – clean and no rust
 Chopping Board (Green) – clean and no food items or dust stick on
the surface
 Bowl, Shallow dishes, Serving plate, Sauce bottle – clean and dry, no
cracking or strange color
 Medium pot – Clean and no strange colour or crack
 Stove top – Clean and dry, no leaking, sparkling normally function
 Ensure clean table cloth is ready
 Ensure bin liner is in the garbage bin and the bin is not overflow
and closed with lid
 Identify and report any hygiene hazards (ie. Unsatisfactory hygiene
practice, vermin or pest, tap water not running etc)
Food Safety Practices:
5. Strictly follow the company’s food safety policy and monitoring
procedures in accordance to the guide of HACCP:
 Prepare food safely
 Store Food Safety
 Allergen Management
6. Prepare food safely by following food safety monitoring procedure
 Avoid food in danger zone (5 - 60°C)
 Strictly follow 2-hours and 4-hours rules
 0 to 2 hours – use immediately or refrigerate =< 5°C
 2 to 4 hours – use immediately
 After 4 hours – throw away
 Cooling and heating food
 Food must be cooled from 60°C to 21°C within 2 hours and from 21 to
5°C within 4 hours
 Reheating food by rapidly reaches 60°C and above
 Must not reheated more than once
 Avoid food contamination
 Use clean colour coded cutting board (Green for vegetables)
 Wear disposable gloves
 Use different spoon for different food items
 Personal hygiene especially hand wash
7. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
Egg Cool Room 1 - 4°C Middle Original Packaging
Tonkatsu Sauce, Tartar sauce Cool Room 6 - 8°C Middle sealed container
Cabbage, Lemon Cool Room 6 - 8°C Middle Basket
Oyster Cool Room 0 - 2°C Bottom With tray
Salt, black pepper, Canola Oil, Flour, Dry Store 10 - 20°C Off Ground Original Packaging
Breadcrumbs
 Separate cooked and uncooked food item
 Double check ingredients expiry date and the ingredient quality
 Do not put opened can or tin in fridge
 Ensure foods are well covered and separated
 No food ingredient should put on the floor
 Obligating FIFO rule
 Ensure storage environment well ventilated and low humidity
 Record the temperature of the freezer and refrigerator
8. Handling food for people with allergic
 Avoid cross-contamination
 Double check ingredients
 Start fresh for meals that must be allergen free
 Obligate Store and prepare food safely
 Clean and sanitise work surface, utensil and other food-contact
items between different foods processing
 Prepare food for people with food allergy first
 Provide single use items i.e. serviettes, cutlery etc
Safety Requirements:
5. Occupational health and safety policies and procedures must be
followed for own and colleague’s safety:
 Personal Safety
 Workplace and Equipment Safety
6. All must ensure personal safety when in the workplace
 Comply with safe operating procedures by refer to SOP (i.e. the
correct way to operate tools and equipment
 Always read manufacturer’s instructions before using equipment
 Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
 No alcohol and smoking in kitchen
 Do not run or play in the kitchen
 Use knife in safe and correct way and with right board
 use right knife in right way and never try to catch a falling knife
 Do not point sharp items ie. Knife to others and self
 Place cutting board on non-slip pad or cloth
 Notice people when carrying hot stuff
 Do not leave tong in the pot with hot oil
 Be aware of hot surface including hot pot/wok, handle must be
point inward and use cloth to open hot lid
 Do not spill or pour any water into hot oil
 When deep frying, do not use dirty oil and a spider or basket must
be used
 Be aware of hot oil and do not leave the hot pan unattended
 When using stove top: always off fire before lifting pan/pot, never
leave fire unattended, no flammable stuff ie plastic/paper nearby
 Behave yourself and be serious on work, ensure your fully concentration
7. Double check and identify risk and hazard in workplace
 Check the evacuation floor plan and location of fire extinguisher and
fire blanket
 Ensuring all knives are in straight, sharp and good condition
 Ensuring chopping boards are flat, no distortion.
 Ensuring Medium pot handle is firm and no loosing
 Ensuring spider and whisk has no leak, no loosing wire.
 Ensuring stove top has no leaking, firmly assembled, clean and
work properly
 Ensuring bowls, bottles and plates are in good condition, no cracking or
discolouring
 Ensuring kitchen floor is clean and no spill of water or oil
 Clean immediately if any dirt or spill on floor and table, put a signage if
floor wet
8. Report to chef in any hazard or risk (i.e. burning, disobey of rule
etc) observed
.
Equipment Required:
Measuring Cup Whisk
Chef knife
Chopping Board (Green) Bowl
Paper towel Medium pot Stove top Shallow dishes Tong
Spider Serving plate Sauce bottle
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
 16 Oysters (fresh or in the jar) Gluten-free
 2 large eggs (beaten) Flour GF
 Dash salt breadcrumb Use
 Dash black pepper egg white GF
 Canola oil for deep-frying Tartare Sauce
 ¼ cup all-purpose flour
 2 large eggs
 1 cup of Japanese panko
breadcrumbs
 4 cups cabbage (green, shredded)
 Garnish: 1 lemon (cut into wedges)
 Optional 1 bottle tonkatsu sauce
(or tartar sauce, for dipping the
fried oysters)

Waste Produced:
Packaging
Peels and cores of vegetables
Oyster shells
Egg shells

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements
 Mise en place Requirements:
Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
Wash egg thoroughly and beaten it
Prepare oyster:
Gather the ingredients
Clean the oysters in salted water
Dry the oysters with paper towels
Sprinkle salt and pepper over the oysters to season.
Wash and shredded cabbage
Wash and cut lemon into wedges
Clean as you go

Kitchen Workflow Schedule:

Complete mise en place
Pour 1 to 2 cups of canola oil into a medium-size pot over medium-high heat. Watch carefully.
Prepare your workstation to bread the oysters. In three separate shallow dishes, add flour in one
In this order, coat the oysters first in flour, then eggs and finally in the panko crumbs
When the oil has reached 180 degrees, fry the oysters until brown, about 1- 2 minutes on one si
Plate thinly julienned (or shredded) cabbage on individual dishes and serve warm friend oysters
Garnish each plate with 1 to 2 lemon wedges
Serve fried oysters with choice of either bottled tonkatsu sauce or bottled tartar sauce.
Clean kitchen premises and equipment:
4. Organisation Cleaning and sanitising procedures should be followed:
 clean and mop the floor and wall to ensure there are no dirt, food waste,
grease and pest waste
 clean and sanitise the table with clean cloth to ensure there are no dirt,
food waste, grease and pest waste
 the equipment
 All utensil and small tools including pot bowl tong– wash with hot water
and detergent, drain it and sanitise it
 Chef knife – handwash with detergent, dry it with clean cloth and
sanitise
 Chopping Board (Green) – scrub it with detergent and rinse with hot
water and dry it
 Medium pot – Cold it down, brush with detergent, wash and rinse with
hot water, and drain.
 Stove top – turn off, cooling down, scrub it with degreaser, wash it and
dry it
 Spider, Whisk – Brush it with detergent, under running water, and rinse
with hot water, dry and sanitise it
 Put all the item to its original place with neat and organize
 Clean the sink, clear out all food waste and dirt, rub, rinse with hot water
and sanitise
 Clean and sanitise PPE i.e. Apron, groves
 Clean towel and cloth
5. Waste Management should be conducted to ensure a clean kitchen
 Identify and separate rubbish in to general (plastic bag packaging),
recyclable (packaging-plastic container, tin) and compost (Peels
and cores of vegetables oyster and egg shells)
 Put the lid inside the tin and squeeze
 Tie up garbage bag and take it to the external bin
 Clean the internal bin, wash with hot water, drain and sanitise on the
floor
 Close the bin lid
 Any reusable surplus, separate it and store it in accordance to store food
safety procedures, and label it.
6. Ensure Light, water and gas are switch off before leaving the kitchen
 Follow Cleaning Schedule:
Daily Kitchen Cleaning Schedule Date 13/12/2020
Area to clean Clean Time Staf Mgt Initial
Wipe down walls Fei
Brush, scour, and clean grill Henry
Clean griddle, range, flattop, and fryer Jerry
Clean and sanitize any meat and cheese slicers Jerry
Change any foil lining on ranges, grills, and flattops Fei
Wipe down other appliances like cofee makers, toasters, and microwaves Jerry
D

Clean and sanitize all prep surface areas, including cutting boards Fei
a

Run all utensils, flatware, smallware, and glassware through the dishwasher Henry
Clean and sanitize all sinks Henry
Launder rags, towels, aprons, chef coats, and uniforms Henry
Refill any soap or hand sanitizer dispensers Clif
Sweet and mop all floors, including walk-ins refrigerators and storage areas Clif
Take out trash and recycling, Clean and sanitize down recycling bins Clif
Empty and clean grease traps Clif
Clean ovens Jerry
Weekly

Delime faucet heads and sinks Henry

Boil out deep fryer Fei
Use drain cleaner on floor drains Clif
Clean anti-fatigue mats Clif
Clean behind oven, stoves, and fryers (the hotline) Jerry
Monthly

Empty, clean, and sanitize freezers Henry

Clean refrigerator coils Fei
Clean and sanitize walls and ceiling Fei
Clean vent hoods Clif
Replace or discard any pest traps Clif
Management should verify and sign the form once the task is completed.
 Oven-Roasted Garlic and Lime Prawns

Ingredients
o large green king prawns 2kg
o garlic - thinly sliced4 cloves
o limes - sliced2
o fresh flat-leaf parsley leaves - roughly chopped 1/2 cup
o Extra Virgin Olive Oil 1/3 cup
o fresh dill - roughly chopped 1/4 cup
o 1/2 cup aioli 1/2 cup
o Crusty bread, to serve
o Lime wedges, to serve

Method:
1. Preheat oven to 220C. line a large Metal roasting pan with
baking paper.
2. Rinse the prawns under cold running water. Drain well. Transfer to a
large bowl. add garlic, lime slices, ¼ cup parsley and the oil. Toss well to
combine and coat prawns. Place in prepared pan. Season well with salt
and pepper.
3. Roast for 15 to 20 minutes, tossing prawns halfway during cooking, or
until prawns have turned pink in colour and are just cooked through.
Sprinkle with dill and remaining parsley. Serve prawns with pan juices,
aioli, crusty bread and lime wedges.
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:
7. Strictly follow the company’s hygiene policy and procedures in
accordance to the guide of HACCP:
 Personal Hygiene
 Hygiene in Workplace
8. Maintain personal hygiene
 Hair net or hat must be worn
 Hand should be washed prior to every starting of food handling,
especially after toilet or handling money
 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
 Paper Towel should be used
 Clean and complete uniform (hat, apron, jacket, shoes) must be worn
 Uniform been washed in hot water (>=77°C)
 Cut, abrasions and open sores must be covered up by using
brightly coloured water proof dressing
 Glove must be worn
 Report yourself if any contagious illness (i.e. Flu, coughing etc)
which may contaminate the food and stop handling food
 Do not wear makeup or jewellery in kitchen
 No artificial nail
 No scratching when handling food
 Do not cough or sneeze on the food, if happen, dispose the food.
9. Maintain Hygiene in workplace
 Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc)
is clean and sanitised
 Ensuring the handwash sink is close to your workplace
 Ensuring the handwash water is running and hot
 Ensure the soap, paper towel and sanitiser are available near the sink
 Ensure the equipment and tools are clean and without any dirt spot
or rust
 Scale – clean and sanitise especially the surface
 Measuring cup, Wooden spoon – clean and dry
 Chef knife, Scissor – clean and no rust
 Chopping board (green, white) – clean and no food items or dust stick
on the surface
 Oven – clean from inside out, no rust detectable
 Roasting Pan, Bowl, Serving plate – Clean and no strange colour or
crack
 Strainer – clean and dry, complete part, no food items left on it
 Ensure clean table cloth is ready
 Ensure bin liner is in the garbage bin and the bin is not overflow
and closed with lid
 Identify and report any hygiene hazards (ie. Unsatisfactory hygiene
practice, vermin or pest, tap water not running etc)
Food Safety Practices:
9. Strictly follow the company’s food safety policy and monitoring
procedures in accordance to the guide of HACCP:
 Prepare food safely
 Store Food Safety
 Allergen Management
10.Prepare food safely by following food safety monitoring procedure
 Avoid food in danger zone (5 - 60°C)
 Strictly follow 2-hours and 4-hours rules
 0 to 2 hours – use immediately or refrigerate =< 5°C
 2 to 4 hours – use immediately
 After 4 hours – throw away
 Cooling and heating food
 Food must be cooled from 60°C to 21°C within 2 hours and from 21 to
5°C within 4 hours
 Reheating food by rapidly reaches 60°C and above
 Must not reheated more than once
 Avoid food contamination
 Use clean colour coded cutting board (Green for Vegetables and white
for crusty bread)
 Cut garlic at the last to avoid smell cross
 Wear disposable gloves
 Use different spoon for different food items
 Personal hygiene especially hand wash
11.Store food in safe and appropriate
environment
Ingredients Space Temp Shelve level Container
Aioli, Crusty Bread Cool Room 2 - 4°C Top Original Packaging
Lime, parsley, Dill Cool Room 6 - 8°C Middle Basket
Prawns Cool Room 0 - 2°C Bottom Ice on top with tray
garlic Dry Store 10 - 20°C Off Ground Basket
 Separate cooked and uncooked food item
 Double check ingredients expiry date and the ingredient quality
 Do not put opened can or tin in fridge
 Ensure foods are well covered and separated
 No food ingredient should put on the floor
 Obligating FIFO rule
 Ensure storage environment well ventilated and low humidity
 Record the temperature of the freezer and
refrigerator 12.Handling food for people with allergic
 Avoid cross-contamination
 Double check ingredients
 Start fresh for meals that must be allergen free
 Obligate Store and prepare food safely
 Clean and sanitise work surface, utensil and other food-contact
items between different foods processing
 Prepare food for people with food allergy first
 Provide single use items i.e. serviettes, cutlery etc
Safety Requirements:
9. Occupational health and safety policies and procedures must be
followed for own and colleague’s safety:
 Personal Safety
 Workplace and Equipment Safety
10.All must ensure personal safety when in the workplace
 Comply with safe operating procedures by refer to SOP (i.e. the
correct way to operate tools and equipment
 Always read manufacturer’s instructions before using equipment
 Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
 No alcohol and smoking in kitchen
 Do not run or play in the kitchen
 Use knife in safe and correct way and with right board
 use right knife in right way and never try to catch a falling knife
 Do not point sharp items ie. Knife to others and self
 Place cutting board on non-slip pad or cloth
 Notice people when carrying hot stuff
 Be aware of hot surface including hot pan, handle must be point
inward and use cloth to open hot lid
 When using oven: never leave door open with unattended and never put
low heat resistance material within
 Behave yourself and be serious on work, ensure your fully
concentration 11.Double check and identify risk and hazard in workplace
 Check the evacuation floor plan and location of fire extinguisher and fire
blanket
 Ensuring all knives and Scissor are in straight, sharp and good condition
 Ensuring chopping boards are flat, no distortion.
 Ensuring roasting handle is firm and no loosing
 Ensuring strainer has no leak, no loosing wire.
 Ensuring Oven has no frayed cord, well assembled, clean bench
and work properly
 Ensuring scale has battery and work properly, and read zero
 Ensuring bowls and plates are in good condition, no cracking
or discolouring
 Ensuring kitchen floor is clean and no spill of water or oil
 Clean immediately if any dirt or spill on floor and table, put a signage if
floor wet
12.Report to chef in any hazard or risk (i.e. burning, disobey of rule etc)
observed
.
Equipment Required:
Scale Measuring cup Chef knife
Chopping board (green, white) Oven
Roasting Pan Bowl
Scissor Strainer Wooden spoon Serving plate
Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
 large green king prawns 2kg GF Bread
 garlic - thinly sliced 4 cloves No garlic
 limes - sliced 2 Light aioli
 fresh flat-leaf parsley leaves
- roughly chopped 1/2 cup
 Extra Virgin Olive Oil 1/3 cup
 fresh dill - roughly chopped
1/4 cup
 1/2 cup aioli 1/2 cup
 Crusty bread, to serve
 Lime wedges, to serve
Waste Produced:
Packaging
Peels and cores of vegetables

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements
 Mise en place Requirements:
Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
Wash, Peel and slice garlic
Wash and cut lime into slice and wedges
Wash, drain and chop parsley and dills
Preheat oven to 220C. line a large Metal roasting pan with baking paper.
Rinse the prawns under cold running water. Drain well. Transfer to a large bowl. add garlic, lim
Clean as you go

Kitchen Flowchart Schedule:

Complete mise en place
Roast for 15 to 20 minutes, tossing prawns halfway during cooking, or until prawns have turned
Clean kitchen premises and equipment:
7. Organisation Cleaning and sanitising procedures should be followed:
 clean and mop the floor and wall to ensure there are no dirt, food waste,
grease and pest waste
 clean and sanitise the table with clean cloth to ensure there are no dirt,
food waste, grease and pest waste
 the equipment
 Scale - wipe with wet cloth and sanitise, detach the battery if necessary
 Measuring cup
 Chef knife, Scissor – handwash with detergent, dry it with clean cloth
and sanitise
 Chopping board (green, white) – scrub it with detergent and rinse with
hot water and dry it
 Oven – turn off, unplug (if applicable), cooling down, then wipe with wet
cloth and sanitise, ensure each component is complete
 Roasting Pan – Cold it down, brush with detergent, wash and rinse with
hot water, and drain.
 Strainer – Brush it with detergent, under running water, and rinse with
hot water, dry and sanitise it
 Wooden spoon, Bowl, serving plate – wash with hot water and detergent,
drain it and sanitise it
 Put all the item to its original place with neat and organize
 Clean the sink, clear out all food waste and dirt, rub, rinse with hot water
and sanitise
 Clean and sanitise PPE i.e. Apron, groves
 Clean towel and cloth
8. Waste Management should be conducted to ensure a clean kitchen
 Identify and separate rubbish in to general (plastic bag packaging),
recyclable (packaging-plastic container, tin) and compost (Peels
and cores of vegetables)
 Put the lid inside the tin and squeeze
 Tie up garbage bag and take it to the external bin
 Clean the internal bin, wash with hot water, drain and sanitise on the
floor
 Close the bin lid
 Any reusable surplus, separate it and store it in accordance to store food
safety procedures, and label it.
9. Ensure Light, water and gas are switch off before leaving the kitchen
 Follow Cleaning Schedule:
Daily Kitchen Cleaning Schedule Date 13/12/2020
Area to clean Clean Time Staf Mgt Initial
Wipe down walls Fei
Brush, scour, and clean grill Henry
Clean griddle, range, flattop, and fryer Jerry
Clean and sanitize any meat and cheese slicers Jerry
Change any foil lining on ranges, grills, and flattops Fei
Wipe down other appliances like cofee makers, toasters, and microwaves Jerry
D

Clean and sanitize all prep surface areas, including cutting boards Fei
a

Run all utensils, flatware, smallware, and glassware through the dishwasher Henry
Clean and sanitize all sinks Henry
Launder rags, towels, aprons, chef coats, and uniforms Henry
Refill any soap or hand sanitizer dispensers Clif
Sweet and mop all floors, including walk-ins refrigerators and storage areas Clif
Take out trash and recycling, Clean and sanitize down recycling bins Clif
Empty and clean grease traps Clif
Clean ovens Jerry
Weekly

Delime faucet heads and sinks Henry

Boil out deep fryer Fei
Use drain cleaner on floor drains Clif
Clean anti-fatigue mats Clif
Clean behind oven, stoves, and fryers (the hotline) Jerry
Monthly

Empty, clean, and sanitize freezers Henry

Clean refrigerator coils Fei
Clean and sanitize walls and ceiling Fei
Clean vent hoods Clif
Replace or discard any pest traps Clif
Management should verify and sign the form once the task is completed.