Work Placment 1

AT3 Part C - Recipe Card and Ingredients
Student Name: Hyun CHOI Student ID: 3004 Date :
Recipe Name : Mash Potato
Portion size 4 Outlet
Qty Qty Total

Preparation Ingredients Unit Unit cost
(4pax) (20pax) 4pax 20pax
Refer to the step
involved in the Potato g 800 4000 0.002 1.6 8
preparing the
dishes (Next Butter G 40 200 0.005 0.2 1
Page)
Thick Cream cup 0.33 1.65 1 0.33 1.65
2.13 10.65
What are the criteria’s which needs to be considered when selecting the ingredients?
Potato : Big enough, Not dry, Firm, No sprout
Cream : Check expired date, No damage on package
What steps are involved in preparing the dish?
1. Peel potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until
very tender but not falling apart.
2. Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates.
Using a potato masher, roughly mash potatoes.
3. Add butter and hot milk to potatoes. Beat with a wooden spoon until fluffy. Season with salt and pepper. Serve
topped with extra butter and salt and pepper.
What accompaniments / garnishes should be used?
What adjustments should be made for special dietary / nutritional requirements?

Less Oil : Use milk instead of thick cream
Student Name : Hyun CHOI Student ID: 3004 Date :
Recipe Name : Pouched egg
Qty Qty Total

Refer to the step
involved in the Egg Ea 4 20 0.3 1.2 6.0
preparing the
dishes (Next Vinegar Ml 100 500 0.001 0.1 0.5
Page)
Total 1.3 6.5
Egg : No dirt, No crack on surface, Big enough, Hard shell

1. Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook
for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water.

Egg Free :as it served
Recipe Name Bruschetta
Qty Qty Total

Refer to the step
involved in the Olive Oil tbs 4 20 0.01 0.04 0.2
preparing the
dishes (Next Garlic ea 2 10 0.005 0.01 0.05
Page)
Tomato ea 4 20 0.5 2 10
Basil Bunch 1 5 2 2 10
Baguette ea 1 5 3 3 15
Total 7.05 35.25

Tomato : Firm, Big enough, No damage, Bright red color
Garlic : Big enough, No damage, No sprout on garlic, check mould

Make marinated tomatoes: Preheat oven to 400°. In a medium skillet over medium-
low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then
remove from heat and let cool.
In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes.
Add garlic and oil and toss to combine. Let marinate for 30 minutes.
Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large
baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let
bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
Spoon tomatoes on top of bread just before serving.

Basil leaf

Gluten Free : Gluten free bread
Recipe Name : Caesar salad
Qty Qty Total

Refer to the step
involved in the Olive oil ts 1 5 4 4 20
preparing the
dishes (Next Bacon pcs 3 15 0.3 0.9 4.5
Page)
Butter g 20 100 0.005 0.1 0.5
Garlic Clove ea 1 5 3 3 15
Crusty Bread Slice 3 15 0.2 0.6 3
Cos Lettuce ea 1 5 0.5 0.5 2.5
Shaved Parmesan G 40 200 0.05 2 10
Ceasar dressing Ml 80 400 0.002 0.16 0.8
Total 11.26 56.3

Bacon : Firm, Big enough, No odor, Elasticity, Check shelf life
Garlic : Big enough, No damage, No sprout on garlic, check mold
Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the
bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to
transfer to a plate lined with paper towel.
Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add
the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden.
Transfer to a plate lined with paper towel.
Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl.
Drizzle over the dressing to serve.

Shaved Parmesan

Gluten Free : Use gluten free bread
Student Name: Hyun CHOI Student ID: 3144 Date :
Recipe Name : Toasti
Qty Qty Total

Refer to the step Multi-Grain Bread Ea 12 60 0.1 1.2 6
involved in the
preparing the Bacon Ea 12 60 0.1 1.2 6
dishes (Next
Page)
Mayonnaise Cup 1/2 5/2 0.25 0.125 0.625
Cos Lettuce Leaves 1 5 2 2 10
Ham g 320 1600 0.01 3.2 16
Tomato Ea 4 20 0.3 1.2 6
8.925 44.625
Bread : Check shelf life, check mold, check elasticity, Firm enough
Turkey : No drip from blood, Firm enough, pink color, no odor

1. Preheat a grill tray on medium. Place half the bread under grill and cook for 1-2 mins
each side or until lightly toasted. Repeat with remaining bread.
2. Spray both sides of bacon lightly with oil. Place under grill and cook for 2-3 minutes each
side or until slightly crisp. Drain on some paper towel
3. Spread 8 of the slices of toast with the mayonnaise. Arrange half of the lettuce, turkey
and tomatoes over 4 slices. Season with salt and pepper.
4. Top with a second slice of toast with mayonnaise. Then remaining lettuce, bacon and
tomato. Season well with salt and pepper. Top with remaining pieces of toast. Use toothpick
to secure. Cut each sandwich in half. Serve with chips.

Hot Chip

Less oil : Do not olive oil
Gluten Free : use gluten free bread

Recipe Name : Breakfast Wrap
Qty Qty Total

Refer to the step Baby Spinach G 150 750 0.02 3 15
involved in the
preparing the Eggs Ea 4 20 0.3 1.2 6.0
dishes (Next
Page)
Mozzarealla G 120 600 0.005 0.6 3.6
Avocado Ea 1 5 3 3 15
Whole Meal Wrap ea 4 20 0.2 0.8 4
Total 8.6 43
Bread : Check shelf life, check mold, check elasticity, Firm enough
Mozzarella : Check Shelf life, Check mold or drip of liquid.
Avocado : No damage, Firm Enough, Big enough, No bruse

1. Pre-Heat a non-stick pan, add touch of olive oil and cook spinach, stirring, until wilted, 2
minutes
2. Whisk together eggs and egg whites in a small bowl. Melt butter in frypan, add eggs to
frypan and cook, stirring, until cook through. Season with salt and pepper.
3. Place ¼ of egg mixture in the centre of each wrap, and sprinkle with 30g Mozzarella
cheese.
4. Top with 4 slices avocado and fold, burrito-style. Slice in half and serve.

Less Carbohydrate : Make open wrap without bread.
Gluten Free : use gluten free wrap

Recipe Name : Grilled Salmon
Qty Qty Total

Refer to the step
involved in the Salmon Fillet G 600 3000 0.02 12 60
preparing the
dishes (Next Parsley Tbs 8 40 0.05 0.4 2
Page)
Chives G 8 40 0.05 0.4 2
Lemon Ea 2.5 12.5 0.2 0.5 2.5
Mixed Salad Leafs G 100 500 0.02 2 10
Total 15.3 76.5

Lemon : Firm, Big enough, No damage, No brose
Salmon : No drip from blood, Firm enough, pink color, no odor

1. Preheat a frypan under medium-high heat, prepare salmon fillet*. Season your salmon
fillet with salt on both sides, use chopped parsley and chive to cover both side of your
salmon. Add olive oil into hot pan once your pan is ready.
2. Add your fillet into the hot pan, then turn down the heat to avoid burning. 2 minute on
one side then turn your fillet to another side, same 2 minutes.
3. Prepare a kitchen bowl, get baby greens, add a bit salt, lemon juice and olive oil, then
give it a toss.
4. Prepare a serving plate, add a bit salt and drizzle olive oil on the bottom, add baby
greens, then put grilled salmon fillet on the top and drizzle a little bit olive oil on salmon,
then sprinkle herb mix on top of the salmon. Add one or two wedges lemon on side to
serve.

Lemon Wedge
Salad with Olive oil dressing

Less Oil : Don’t use oil for salad mix
Gluten Free, Daily Free : As it served

Recipe Name : Fried Calamari
Qty Qty Total

Refer to the step Squid Tube
involved in the 4 20 1 4 80
preparing the Plain Flour
dishes (Next 0.5 2.5 0.25 0.125 0.3125
Page)
Rice Flour
0.5 2.5 0.25 0.125 0.3125
Starch
2 10 0.005 0.01 0.1
Peppercorn
1 5 0.03 0.03 0.15
Salt
1 5 0.003 0.003 0.015
Chili Powder
1 5 0.002 0.002 0.01
Milk
1 5 0.001 0.001 0.005
Egg
2 10 0.3 0.6 6
Salad Leaved
50 250 0.025 1.25 312.5
Lemon Wedge
1 5 0.5 0.5 2.5
6.646 401.905
Squid : Clean, Firm, No odor, Big enough
Egg : Hard enough, no dirt on shell, no crack, no damage

1. Prepare a pot of oil for frying (160-degree Celsius)
2. Get squid tubes, slice one side to open the tube. Using a sharp knife score inside in a
criss-cross pattern (do not cut all the way). Cut squid tube into pieces. Pat dry with paper
towel.
3. Combine flour, pepper, slat and chilli in a shallow bowl. Lightly toss squid in flour mixture,
shaking off excess.
4. Soak squid into egg mix (egg and milk), then do a second flour coating, shaking off excess.
5. Cook, turning, for 2 minutes or until lightly golden. Repeat and cook the remaining squid.
6. Serve immediately with salad greens, lemon wedges and tartar sauce.

Tartar Sauce
Lemon Wedge

Less Oil : Grill calamari
Gluten Free : Use Gluten Free Flour

Recipe Name : Angus Burger
Qty Qty Total

Refer to the step Beef Mince G 200 1000 0.010 2 10
involved in the
preparing the Bun Ea 4 20 0.2 0.8 4.0
dishes (Next
Page)
Avocado g 1 5 3 3 15
Red Radish Ea 4 20 0.2 0.8 4.0
Cabbage Cup 3 156 0.3 0.9 4.5
Kimchi Cup 1 5 0.5 0.5 2.0
Brown Sugar Tbs 1 5 0.002 0.002 0.01
Rice Vinegar Tbs 1 5 0.002 0.002 0.01
White sesame seeds Tbs 1 5 0.002 0.002 0.01
Kewpie Mayo Cup ¼ 5/4 0.01 0.025 0.125
Sour Cream Cup ¼ 5/4 0.02 0.05 0.25
Gochujang Chili Paste Tbs 2 10 0.005 0.01 0.05
Garlic Powder tbs 1/2 5/2 0.002 0.001 0.005
8.092 40.1
Beef Burger : Check the off flavor, firm, no drip of blood from meat, dark red color
Avocado : big enough, firm and fresh green color
Kimchi : check shelf life, damage on the package, Not too much sour

1. To make kimchi slaw, combine all ingredients in a medium mixing bowl and season with
salt, let sit for at least 15 minutes to allow flavors to meld. Can be made up to one day
ahead of time and refrigerated.
2. To make kangaroo patties, weigh up patties for 25g each, use 5cm cutter to make the
round shape. Prepare a hot frying pan, brush vegi oil on each patty, then quick seal the
surface of the patty. Then transfer all the patty onto an oven tray, cook in the oven at 160
degree Celsius for couple minutes.
3. To make gochujang aioli, mix all ingredients together in a small bowl. Season with salt
4. Place each patty on a bun and top up with kimchi slaw, avocado and radish slices, and
gochujang aioli. Devour immediately.

Gochujang Kewpie Mayo

Gluten Free : Use gluten free bread
No chili : Serve kewpie mayo instead of Gochujang Kewpie Mayo

Recipe Osso Bucco
Qty Qty Total

Refer to the step Osso Bucco kg 1 5 12 12 60
involved in the
preparing the Garlic Clove ea 2/3 10/3 0.03 0.02 0.1
dishes (Next
Page)
Oregano springs 8/6 40/6 0.06 0.08 0.4
RoseMary Springs 8/6 40/6 0.12 0.16 0.8
Tomato g 80 400 0.01 0.8 4.0
Brown Sugar Tbs 4/3 20/3 0.003 0.004 0.02
Mustard Tbs 2/3 10/3 0.003 0.002 0.01
Dijon Mustard Tbs 2/3 10/3 0.003 0.002 0.01
Red Royale Potatoes Ea 16/3 80/3 0.3 1.6 8.0
Brown Onion Ea 2/3 10/3 0.3 0.2 1.0
Butter G 40/3 200/3 0.003 0.04 0.2
Thyme springs 2/3 10/3 0.003 0.002 0.01
Chicken Stock Ml 250/3 1250/3 0.006 0.5 2.5
Snow Peas g 50 250 0.020 0.1 0.5

Beef : No drip of blood from meat, no colour change, No odour
Garlic : Big enough, No damage, No sprout on garlic, check mould

1. Preheat oven to 140 degree Celsius. Place the Osso Bucco, fat side-up, on a clean
work surface. Use a small sharp knife to cut 8 small slits on the surface of the lamb.
Place 1 slice of garlic, 1 oregano sprig and 1 rosemary sprig in each slit.
2. Combine Tomato, sugar and combined mustard in a small saucepan over medium
heat. Cook, stirring for 2 mins or until tje mixture is smooth.
3. Combine the potato, onion, butter, crushed garlic and thyme in a large bowl.
Season well. Arrange the potato mixture evenly over the base of a large roasting
pan. Place the lamb over the potato mixture. Brush the beef evenly with half the
mixture. Pour the stock over the potato mixture. Cover the pan tightly with foil.
4. Roast for 4 hours or until beef is falling off the bone. Remove the foil. Increase
oven to 220 degree Celsius. Brush beef with remaining mint jelly mixture. Roast for
a further 30 mins or until lamb is caramelized and potato mixture is golden brown.
Loosely cover with foil. Set aside for 15 mins to rest.
5. Serve the beef with the potato mixture and vegetables.

Sliced Potatoes and Mint Jelly
Snow peas

Less oil : Do not roast potato with oil, use steamed potato
Dairy free : Don’t use butter, use vegetable oil

Recipe Name Linguine Pescatore
Portion size Outlet
Qty Qty Total

Refert to the step
involved in the Linguine Pasta G 180
preparing dishes 900 0.002 0.36 1.8
Olive Oil Tbs 1

5 0.02 0.02 0.1
Small Onion Ea 1
5 0.3 0.3 1.5
crème friche Ml 130

650 0.01 1.3 6.5
Horseradish Tbsp. 1
5 0.02 0.02 0.1
Lemon Ea 1
5 0.5 0.5 2.5
Caper Tbsp. 1
5 0.02 0.02 0.1
Smoked Salmon g 140

700 0.05 7 35
Baby Spinach g 20
100 0.02 0.4 2
9.92 49.6
Smoked Salmon : Check damage on package, Shelf life, Odor
Onion : big enough, Firm, No damage

Cook the linguine in a large pan of salted boiling water
for 8-10 minutes, until al dente. Meanwhile, heat the
olive oil in a frying pan and sweat the onion for 10
minutes, until softened.
Add the crème fraîche, horseradish and the zest. Simmer
for 3 minutes, adding a splash of water if you need to.
Stir through capers, smoked salmon and spinach leaves.
Season with cracked black pepper.
Drain the pasta, then toss it through the sauce, pile onto
plates and serve with lemon wedges to squeeze over.

Baby Spinach

Recipe Name : Mushroom Risotto
Portion size Outlet
Qty Qty Total

Refert to the step
involved in the Unsalted butter g 80
preparing dishes 400 0.002 0.16 0.8
Brown Onion Ea 1
5 0.3 0.3 1.5
Aborio Rice Cup

1.25 6.25 0.5 0.625 3.125
Sea salt Tbsp. 1

5 0.01 0.01 0.05
Vegetable Stock Cup 3

15 0.02 0.06 0.3
Parmesan Tbsp. 60
300 0.5 30 150
Extra Virgin Olive Oil Tbs 2

10 0.02 0.04 0.2
Enoki Mushroom g 300

1500 0.03 9 45
Mushroom : Big enough, No dirt, No damage,

1Heat 50g butter in a large, shallow, wide-based saucepan. Add the onion and sauté over a low to
medium heat until golden.
2When the onion is cooked, add the rice and stir to coat with the onion mixture. Cook for 1-2 minutes,
then increase the temperature to high.
3Make a well in the centre of the rice and add 100mL of Verjuice, continuing to stir until the liquid is
absorbed.
4Season with salt and reduce heat to low, add a ladle of hot stock and stir until absorbed. Continue
adding the stock one ladleful at a time, stirring until each has been absorbed and you've used the
whole amount. When the rice is cooked, remove the pan from the heat and stir in the Parmigiano
Reggiano.
5Heat the remaining amount of butter in a large, shallow, wide-based saucepan. When the butter starts
to colour and smell nutty add the olive oil and the mushrooms. Cook the mushrooms until golden and
tender, then add the remaining amount of Verjuice. Remove from pan.
6To serve, place the risotto on a large dish and top with the mushrooms and flat leaf parsley before
drizzling with Extra Virgin Olive Oil.

Parmesan Chips

No dairy : Don’t use cheese and butter.
Recipe Name : Pumpkin Gnochi With butter and sage
Portion size Outlet
Qty Qty Total

Refert to the step
involved in the Pumpkin kg 0.5
preparing dishes 2.5 2 1 5
Plain Flour Cup 1.5

7.5 0.002 0.003 0.015
Butter G 100
500 0.003 0.3 1.5
Sage Bunch 0.25

1.25 2 0.5 2.5
Pecorino g 100
500 0.02 2 10
3.803 19.015
Pumpkin: Big enough, No dirt, No damage,

Preheat oven to 200°C. Line a baking tray with baking paper. Place
pumpkin on tray. Spray with oil. Season with salt and white pepper. Roast
for 40 to 45 minutes or until tender. Transfer to a large bowl. Mash until
smooth. Stand for 10 minutes.
Sift 1 1/2 cups flour over pumpkin. Season with salt and pepper. Stir until
well combined and a soft dough forms (see tip).
Turn dough onto a lightly floured surface. Knead gently for 3 minutes.
Divide into 4 pieces. Roll each piece into a 30cm-long sausage shape.
Cut each roll into 3cm pieces. Press with a fork (see note).
Bring a large saucepan of salted water to the boil over high heat. Add
one-quarter of the gnocchi. Cook for 2 minutes or until gnocchi rise to the
surface. Cook for a further 2 minutes. Remove with a slotted spoon to a
large bowl. Cover with foil to keep warm. Repeat with remaining gnocchi,
in 3 batches.
Heat butter in a small saucepan over medium heat until melted and
sizzling. Add sage. Cook for 2 minutes or until butter turns golden. Spoon
gnocchi into bowls. Spoon over sage butter. Season with pepper. Top with
pecorino and serve.

Grated Pecorino

No dairy : Don’t use cheese and butter.

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AT3 Part C - Recipe Card and Ingredients

Student Name: Hyun CHOI Student ID: 3004 Date :

Recipe Name : Mash Potato

Portion size 4 Outlet

Qty Qty Total

Cream : Check expired date, No damage on package

What steps are involved in preparing the dish?

What accompaniments / garnishes should be used?

What adjustments should be made for special dietary / nutritional requirements?

Student Name : Hyun CHOI Student ID: 3004 Date :

Recipe Name : Pouched egg

Portion size 4 Outlet

Qty Qty Total

What steps are involved in preparing the dish?

What accompaniments / garnishes should be used?

What adjustments should be made for special dietary / nutritional requirements?

Student Name : Hyun CHOI Student ID: 3144 Date :

Recipe Name Bruschetta

Portion size 4 Outlet

Qty Qty Total

Total 7.05 35.25

Garlic : Big enough, No damage, No sprout on garlic, check mould

What steps are involved in preparing the dish?

Spoon tomatoes on top of bread just before serving.

What accompaniments / garnishes should be used?

What adjustments should be made for special dietary / nutritional requirements?

Student Name : Hyun CHOI Student ID: 3144 Date :

Recipe Name : Caesar salad

Portion size 4 Outlet

Qty Qty Total

Crusty Bread Slice 3 15 0.2 0.6 3

Cos Lettuce ea 1 5 0.5 0.5 2.5

Shaved Parmesan G 40 200 0.05 2 10

Ceasar dressing Ml 80 400 0.002 0.16 0.8

Total 11.26 56.3

Garlic : Big enough, No damage, No sprout on garlic, check mold

What steps are involved in preparing the dish?

What accompaniments / garnishes should be used?

What adjustments should be made for special dietary / nutritional requirements?

Student Name: Hyun CHOI Student ID: 3144 Date :

Recipe Name : Toasti

Portion size 4 Outlet

Qty Qty Total

Cos Lettuce Leaves 1 5 2 2 10

Ham g 320 1600 0.01 3.2 16

Tomato Ea 4 20 0.3 1.2 6

Turkey : No drip from blood, Firm enough, pink color, no odor

What steps are involved in preparing the dish?

What accompaniments / garnishes should be used?

What adjustments should be made for special dietary / nutritional requirements?

Gluten Free : use gluten free bread

Student Name : Hyun CHOI Student ID: 3144 Date :

Recipe Name : Breakfast Wrap

Portion size 2 Outlet

Qty Qty Total

Whole Meal Wrap ea 4 20 0.2 0.8 4

Mozzarella : Check Shelf life, Check mold or drip of liquid.

Avocado : No damage, Firm Enough, Big enough, No bruse

What steps are involved in preparing the dish?

What accompaniments / garnishes should be used?

What adjustments should be made for special dietary / nutritional requirements?

Gluten Free : use gluten free wrap

Student Name : Hyun CHOI Student ID: 3004 Date :