Production Plan

Unit Code: SITHCCC008

Unit Name: Prepare vegetable, fruit, egg and farinaceous dishes
Session: 2
Part A: Menu Items: No of serves

Dish 1 Stuffed Capsicum 6

Dish 2 Polenta 6

Dish 3 Bowties with roasted beetroot 6

Dish 4 Spaetzle with basil pesto 6

Pert B: Equipment required:

Stuffed Capsicum Chef’s knife Peeler

Pot Tongs
Pan Wooden Spoon

Polenta Pot (Medium) Whisk

Wooden Spoon

Bowties w/ Roasted Beetroot Pot (medium) Wooden Spoon

Tongs Tray

Spaetzle w/ basil pesto Mixing bowl Pot (Medium)

Chinois / strainer Whisk

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Part C: Ingredients required:
(Note: You are required to calculate and adjust the quantity of ingredients from recipes as per number of serve
you are cooking for each dish)

Ingredient Quantity Unit

Stuffed Capsicum

Medium capsicum Unit

Long grain rice g
Onion g
Garlic g
Prosciutto g
Chorizo g
Olive Oil ml
Eggplant g
Zucchini g
Tomatoes g
Oregano g
Thyme g
Paprika g
Red Wine vinegar ml
Tomato puree ml

Polenta

Water ml
Nutmeg g
Polenta g
Butter g
Grated Parmesan g
Egg unit

Bowties w/ roasted beetroot

Baby beetroot g
Extra Virgin Olive Oil cup
Bowties Pasta g
Feta Cheese g
Lemon Thyme tbsp

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Lemons unit
Pine nuts cup

Spaetzle w/basil pesto

Flour g
Egg unit
Milk ml
Nutmeg g
Salt g
Butter g

Basil Pesto

Fresh Basil g
Shaved Parmesan g
Extra Virgin Olive Oil ml
Garlic g
Sugar g
Roasted Macadamia Nuts g
Salt g

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Part D: Workflow Plan:
(Note: you are required to identify in your workflow requires tasks, appropriate cooking methods how you would ensure quality measures and waste minimising techniques, hygiene
requirements, any special adjustments & contingencies
Mise-en Place
Temperature & cooking Waste minimising Hygiene consideration & Adjustments required as
Tasks methods techniques Quality checks per recipe (If any)

 Weigh and measure ingredients for the stuffed

capsicum dish.
Distribute Use gloves while
 Weigh and measure ingredients for the polenta dish ingredients /to handling food
N/A other sections N/A
 Weigh and measure ingredients for the bowties w/ to ensure all Use clean scales
beetroot dish ingredients are while measuring
accounted for ingredients
 Weigh and measure ingredients for the spaetzle and and being used
pesto

Preparation
Temperature & cooking Waste minimising Hygiene consideration & Adjustments required as
Tasks methods techniques Quality checks per recipe (If any)

Prepare ingredients for the stuffed capsicum dish. Pre heat oven to Save any off Wash hands N/A
170 cuts for frequently.
 Pre heat oven to 170 possible
 Prepare capsicums and wash the rice garnishing. Wear gloves during

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  Chop oregano preparation
 Peel and dice vegetables Save any
 Prepare the tomato concassee mirepoix Use a clean
offcuts for chopping boards
later use (e.g. while preparing
stock). this dish (green
chopping board)

Wash hands
Prepare ingredients for the polenta dish. Temperature: between tasks N/A

 Separate eggs Boiling (100 deg)

 Boil water in a pot

Use correct
chopping board Season the beetroot
Prepare ingredients for the bowties w/ beetroot dish Roasting N/A when cutting
Preheat oven to beetroot
 Preheat oven to 200 200
 Wah beetroot and place on baking paper
 Roast for 40 – 45 mins

Mixing bowls

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 Wash hands
Prepare ingredients for the spaetzle and pesto frequently Adjust consistency
N/A (if needed)
 Sift the flour Use gloves
 Prepare the batter
 Rest for 30 mins
 Prepare the pesto for the spaetzle

Cooking
Temperature & cooking Waste minimising Hygiene consideration & Adjustments required as
Tasks
methods techniques Quality checks per recipe (If any)

Cook ingredients for the stuffed capsicum dish. Sautéing N/A Use correct Adjust taste if
equipment needed
 Sauté onion and garlic, add paprika and deglaze (wooden spoon,
 Heat oil and fry prosciutto and chorizo and add pot, pan).
remaining onions and sweat
 Add the vegetables and mix with rice
 Fill capsicums

Reserve any Ensure safety by Ensure the correct

Cook ingredients for the polenta dish. Boiling polenta for using a tea towel consistency of the
later use to remove pot polenta
 As the water is boiling, rain the polenta in from stove.
 Cook for 5 – 10 min until the grains are absorbed
 Add butter and stir
 Add parmesan and egg yolk

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Cook ingredients for the bowties w/ beetroot dish Roasting N/A Use correct Season to taste
(beetroot) equipment (e.g.
 Cook pasta in salted water tongs).
 Drain pasta
 Add feta, thyme, lemon juice pine nuts, remaining oil, Boiling Use tongs whiles
salt and pepper to pasta adding ingredients
 Top with beetroot

Cook ingredients for the spaetzle and pesto Boiling Cook in small Use correct Season to taste
batches equipment (e.g.
 Bring water to boil tongs)
 Press through a strainer or chinois
 Return to the boil for 3 mins Use gloves
 Refresh spaetzle, drizzle with oil and some pesto

Presentation
Temperature & cooking Waste minimising Hygiene consideration & Adjustments required as
Tasks methods techniques Quality checks per recipe (If any)

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  Present the stuffed capsicum dish. Serve at 75 deg + Present on (pre Garnish
warmed) large
plate and garnish

Cut polenta glaze Garnish accordingly

 Present the polenta dish. Serve at 75 deg + under salamander,
and Present
polenta on pre
warmed plate.

 Present the bowties w/ beetroot dish Serve at 75 deg + Use spoon to place Garnish accordingly
the pasta onto a
prewarmed plate
and garnish

 Present the spaetzle and pesto Serve at 75 deg + Place the spaetzle Garnish accordingly
on a prewarmed
plate and serve
with basil pesto

Storage
Temperature & cooking Waste minimising Hygiene consideration & Adjustments required as
Tasks
methods techniques Quality checks per recipe (If any)

 Pack down and store the stuffed capsicum dish. 0-5 degrees Pack all Pack in storage N/A
portions away containers (dated

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 and store in and labelled)
cool room

0-5 degrees Pack all Pack in storage N/A

 Pack down and store the polenta dish. portions away containers (dated
and store in and labelled)
cool room

0-5 degrees Pack all Pack in storage N/A

 Pack down and store the bowties w/ beetroot dish portions away containers (dated
and store in and labelled)
cool room

0-5 degrees Pack all Pack in storage N/A

 Pack down and store the spaetzle and pesto portions away containers (dated
and store in and labelled)
cool room

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