SITHCCC013 Student Logbook

SITHCCC013 Student Log v1.
0 1
During your assessment for this unit, you will be required to demonstrate a range
of the skills and knowledge that you have developed during your course. These
include:
You might also find the following questions useful:
 interpreting standard recipes and food preparation lists
 What skills and techniques did I use?
 confirming food production requirements
 What policies and procedures did I follow?
 calculating ingredient amounts
 How did I ensure efficiency, safety and quality?
 identifying and selecting seafood products and other ingredients from stores
 How did I ensure that my dishes met quality standards? according to quality, freshness and stock rotation requirements
 What did I learn during the service and how might I apply it in future?  following procedures for portion control
 What might I do different next time?  producing the required quantities
 checking perishable supplies for spoilage

Supervisor declaration
 checking perishable supplies for contamination
Your workplace supervisor’s feedback forms an important part of the assessment
 selecting the type and size of knives required
process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the  selecting the type and size of equipment required
summary section. Keep in mind that, if you are completing your assessment in
 ensuring that food preparation equipment safely assembled, clean and
your RTO’s training kitchen, your trainer will be your workplace supervisor and
ready for use
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission.  using knives and equipment safely and hygienically
 using equipment according to the manufacturer’s instructions

Logbook summary
 thawing frozen seafoods safely
There are a number of requirements you must fulfil within your assessment
process, so a Logbook Summary has been provided. Make sure you keep this  sorting and assembling ingredients according to food production sequencing
section up to date – it will help you keep track of any outstanding requirements.  weighing and measuring ingredients accurately
 creating portions according to the recipe

What do I need to demonstrate?
 using seafood preparation techniques according to recipe requirements
SITHCCC013 Student Log v1.0 2

 minimising waste to maximise profitability  Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
 selecting and using seafood cookery methods
and/or workplace supervisor.
 following standard recipes accurately
 Stay up to date! Complete a logbook entry at the end of each service period
 selecting, preparing and adding accompaniments which are suited to each and ask your supervisor to do the same. Providing organised, complete
dish evidence forms part of your assessment.
 making adjustments to dishes to ensure quality  Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
 presenting dishes attractively
Most importantly, ask for help if you are having trouble!
 using appropriate service-ware
 selecting and adding sauces and garnishes according to standard recipes
 evaluating dishes and adjusting presentation
 storing dishes in appropriate environmental conditions
 following organisational policies and procedures
 maintaining a clean work area
 disposing of or storing surplus products
 working safely
 working hygienically
 working sustainably
 working efficiently
 working within commercial time constraints and deadlines
 responding to special customer requests and dietary requirements.
Tips for completing this logbook

Logbook summary
Use this list to keep track of your progress. Please note that you may complete a number of these tasks during
one cooking session so you will only need to complete a single service plan and reflective journal each time
that you cook.
Student name: ___________________________________________________________________________
Student number: __________________________________________________________________________
I have followed standard recipes to prepare dishes for at least six different customers using each of the
following seafood items. Evidence has been provided.
Reflective
Service journal (endorsed by
Customer Date plan supervisor) Reflective journal number
✘ Customer 1 2022/11/20 ✘ ✘ 1
✘ Customer 2 2022/11/20 ✘ ✘ 2
✘ Customer 3 2022/11/20 ✘ ✘ 3
✘ Customer 4 2022/11/20 ✘ ✘ 4
✘ Customer 5 2022/11/20 ✘ ✘ 5
✘ Customer 6 2022/11/20 ✘ ✘ 6
Reflective
Seafood item Date plan supervisor) Reflective journal number
flat and round fish
oily and white fish
✘ ocean and freshwater 2022/11/20 ✘ ✘ 3

fish
✘ octopus and squid 2022/11/20 ✘ ✘ 5
shellfish (crustaceans
and molluscs)
✘ whole or filleted fish 2022/11/20 ✘ ✘ 4

I have used each of the following seafood preparation techniques at least once. Evidence has been
provided.
Reflective
✘ cleaning 2022/11/20 ✘ ✘ 1 TO 5
de-scaling
✘ pin-bone removal 2022/11/20 ✘ ✘ 3,4,5
filleting
portioning
shelling
✘ skinning. 2022/11/20 ✘ ✘ 4,5
I have followed standard recipes to prepare fresh, frozen and preserved seafood dishes using the
following cookery methods at least once. Evidence has been provided.
Reflective
✘ deep and shallow 2022/11/20 ✘ ✘ 6
frying
✘ grilling 2022/11/20 ✘ ✘ 1,3
✘ poaching 2022/11/20 ✘ ✘ 2,5,4
✘ roasting 2022/11/20 ✘ ✘ 2,4,5
sautéing
✘ steaming 2022/11/20 ✘ 2,5

Supervisor Declaration Section
Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
 worked within the organisation’s policies and procedures Yes No

 worked to a professional level in line with the kitchen’s usual roles and responsibilities Yes No
 followed standard recipes to prepare dishes using seafood Yes No
 prepared dishes using a range of cookery methods Yes No
 prepared dishes using a range of seafood items
Yes No
 prepared dishes using a range of seafood preparation techniques
Yes No
 prepared dishes within commercial time constraints and deadlines
Yes No
 produced required quantities
Yes No
 followed portion control procedures
Yes No
 followed food safety practices for handling and storing seafood
Yes No
 responded to special customer requests and dietary requirements.
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:

Contact number:
Date:
Service Planning
(Print as many Service Planning Templates as you need)

Determine production requirements
Confirm food production requirements

Analyse the standard recipe and associated food preparation list which you will be working from and answer the
following questions.
 How many meals are required? Describe how you will ensure that the correct number of meals are produced.
 It is necessary to provide five different dinners for the six customers. We will make certain that the
appropriate number of meals are made by first determining the needed amount of clients, followed by
calculating the appropriate portion size for that number. In addition, we will stick to the standard
recipes in order to ensure that the right quantity of each item is produced, and that the preparations are
carried out in accordance with the requirements for both the quantity and the item's quantity. When it
comes to serving consumers, the standard menu plays a role in maintaining order and controlling the
number of items being prepared.
 Calculate the number of portions that you need (show your workings).
 First, an estimate of the weight of the meal's seafood component was made, and then that weight
was multiplied by the number of servings called for in the recipe. This allowed for the calculation
of the portion size. In this particular instance, there are seven servings available.

 Calculate the amount of each ingredient that you require. An ingredient list has been provided for you or you
may like to use your organisation’s standard template.
Ingredient list
Recipe_____ Chilli crab 6 serves
Ingredient Qty Qty/serves Qty x serves required
Peanut oil 2 tsp 0.33 12
Blue swimmer crabs 4 0.66 24
Garlic cloves 2 0.33 12
Long red chillies 2 0.33 12
Fine grated fresh ginger 1 1/6 6
Tomato sauce 60 ml 10 ml 360
Sweet chilli sauce 2 tbsp. 1/3 tbsp. 12
Dry sherry 2 tbsp. 1/3 tbsp. 12
Brown sugar 2 tbsp. 1/3 tbsp. 12
Green shallots 6 1 36
Fresh coriander 1/2 cup 1/12 cup 3 cups
Jasmine rice - - -
Ingredient list
Recipe Sauteed fish filletes 6 serves

All purpose flour 1/3 cup 1/18 cup 2 cup
Salt ½ tsp 1/12 tsp 3 tsp
Freshly ground pepper ¼ tsp 1/24 tsp 1.5 tsp
Ocean and freshwater fish 100 g 16.66 g 600 g
filletes
Extra-virgin olive oil 1 tsp 1/6 tsp 6 tsp

Ingredient list
Recipe Salt and pepper squid 6 serves

Large clean squid hoods 3 1/2 18
Vegetable oil - - -
Rice flour 1/2 cup 1/12 cup 3 cups
Freshly cracked peppercorn 1 1/2 ¼ 9
medley
Salt flakes 1 tbsp 1/6 6
Chilli flakes 1 tsp 1/6 6
Salad leaves - - -
Lemon wedges - - -
Ingredient list
Recipe Roasted Octopus with potatoes and Oregano 6 serves

Octopus tentacles 250 g 41.66 g 1500 g
Golden Potatoes 2 1/3 12
Garlic cloves 2 1/3 12
Extra virgin olive oil 8 tbsp 4/3 tbsp 48 tbsp
Capers 1 tbsp 1/6 tbsp 6 tbsp

White wine ¼ cup 1/24 cup 3/2 cup
Dried oregano 1 tbsp 1/6 tbsp 6 tbsp
Cayenne pepper 1 dash 1/6 dash 6 dash
Paprika 1 tbsp 1/6 tbsp 6 tbsp
Table salt 1 pinch 1/6 pinch 6 pinch

Recipe whole snapper roasted with herbs and potato 6 serves

2 Whole snapper 600 g each 100 g each 7200 g total
Chat potatoes 400 g 66.66 g 2400 g
Salt and black pepper - - -
tomatoes 3 1/2 18
Garlic cloves 2 1/3 12
lemons 2 1/3 12
Rosemary springs 1/2 1/12 3
Thyme springs ½ 1/12 3
Sage leaves ½ 1/12 3
Extra virgin olive oil 1/2 1/12 3
 Select the cookery method that you will use. Explain your decision.
Answer:
 Chilli crab:
Over high heat, I'll heat the oil in a large wok until it just starts to smoke. I'll add the crab and
stir-fry it for about five to seven minutes, or until it reaches the desired doneness. After
waiting a minute for the garlic, chili, and ginger to get aromatic, I'll add them. For about 2 to
3 minutes, while stirring constantly, bring the tomato and sweet chili sauces, sherry, and
sugar to a boil. I'm going to take the skillet off the heat, add the green shallot, and stir it in
until it's just wilted. Then I'll toss in the coriander and mix it in until it's just integrated. At
that point, I'll divide the hot rice among the plates.
 Sautéed fish fillets:
I mixed some flour, salt, and pepper together in a plate and dredged the fish fillets in it
before frying them. I heated the oil in a big, non-stick pan over medium heat and fried the
fish until it was lightly browned and just just opaque in the middle. I grilled for about four
minutes per side.
 Salt and pepper squid:
To cook the squid in salt and pepper, I'll turn the oven to 160 C (140 F, fan-forced). I plan on
halving each squid lengthwise. Flour, pepper, salt, and Chile can all be mixed together in a
single bowl. If there is too much flour, shake it off and then toss the squid very gently. Turn
once after 2 minutes of cooking time if you want a light golden colour. Arrange on a pan for
the oven. Keep warm in the oven while you finish cooking the remainder of the squid.
Accompany with salad greens and lemon wedges.
 Roasted octopus with potatoes and oregano:
I cleaned the tentacles of the octopus, patted them dry, and chopped them up before placing them
in a basin. After that, I chopped some potatoes, added some octopus, paprika, oregano, garlic, and
olive oil, and cooked it all together. The ingredients were mixed thoroughly, covered, and let to
marinate in the refrigerator for a few hours. Once the oven had reached the correct temperature, the
octopus and potatoes were thrown into a frying pan and roasted for 10 minutes. The octopus was
baked for 30 minutes, until it had reached the desired crispiness.
 Crispy coconut shrimp:
After pulsing the coconut and bread into crumbs, they were spread out on a baking sheet. The
shrimp were then deveined and beaten egg white was used to coat them. Shrimp were fully
coated in egg whites and then dredged in a coconut mixture. We cooked the shrimp till they
were a beautiful golden color. So that the shrimp that had been set aside could be dipped into
the sauce, I mixed up some yogurt, lime juice, mustard, and curry powder.
 Whole snapper roasted with herbs and potato:
I'm going to get the oven up to 220 degrees Celsius. After that, I'm going to make a few
shallow cuts in the skin of the fish. Then I'll turn the oven to 350 degrees Fahrenheit.
Tomatoes, half of the lemon slices, and a sprinkling of garlic, rosemary, thyme, and sage
leaves will be stuffed into the fish cavities before they are baked with the fish and potatoes in
two big baking pans. After 20 minutes in the oven, the fish and potatoes should be perfectly
cooked. I'll wait five minutes before bringing out the food.

 Select the cooking times and temperatures that you will use. Explain your decision.
Answer:
i. Chilli crab: The oil was preheated at high temperature for 2-3 minutes and the crab was
fried for 5-7 minutes.
ii. Sautéed fish fillets: The cooking was done on medium heat. The time taken was 3-4 minutes for
each side or until it became light brown.
iii. Salt and pepper squid: The oven was preheated to 140 degrees Celsius and the squid was cooked
for 2 minutes.
iv. Roasted Octopus with Potatoes and Oregano: The oven was preheated to 200 degrees Celsius
and after that the roasting pan was baked for 10 minutes. The octopus and potato were again baked
for about 15 minutes until it became crispy.
v. Crispy Coconut Shrimp: At first, the oil was heated over medium heat until 175 degrees. The half
shrimp was cooked for 3 to 4 minutes until it became golden brown. Similar process was followed
for rest of the shrimp
vi. Whole snapper roasted with herbs and potato: I will Preheat the oven to 220 degrees Celsius. I
will then Score the skin of the fish lightly. I will then Preheat oven to 350°F. The fish will be
roasted for about 20 minutes, the potatoes should be crispy golden on the outside and cooked
through on the inside. I will allow for a 5-minute pause before serving.
 Select the sauces and accompaniments which you will add to your dish. Explain your decision – how do the
accompaniments complement your dish?
Answer:
 I plan on serving it with a ring of lemon, some capers, some parsley, and some garlic. The lemon
wedges should be included in the dish as well.
 For more flavor, I'll boil together some coriander, onions, chiles, ginger, garlic, sugar, and soy
sauce and then pour it over the fish.
 Another sauce that may be made by combining yogurt, lime juice, mustard, and curry powder. You
may pair them with shrimp and lime wedges.

 Select the select the sauces and garnishes which you will add to your dish. Explain your decision – how do the
sauces and garnishes complement your dish?
Answer:
 For more flavour, I'll boil together some coriander, onions, chills, ginger, garlic, sugar, and soy
sauce and then pour it over the fish. Another sauce that may be made by combining yogurt, lime
juice, mustard, and curry powder.
 Describe how you will select the seafood products and other ingredients that you need from stores. How will you
check them for freshness and quality?
Answer:
 Whole fish
 The aroma should be light and pleasant, not fishy or ammonia-like. The whole fish should have
solid meat and bright red, odor-free gills.
 Fish fillets
 Fillets of fish shouldn't have any browning, drying, or darkening around the outside.
 Shellfish
 The fragrance of the sea should be present in fresh shellfish. It ought to have a clean, crisp
appearance.

 List the food preparation equipment that you will need for this recipe. How will you ensure that it is clean, well
maintained and ready for use?
Answer:
 The food preparation equipment needed for this recipe are:

i. Oven
ii. Electrical Mixer
iii. Cooling rack
iv. De- Scaler
v. Food mixer
vi. Scales
vii. Spoons
viii. Whisk
ix. Oven plates.
x. Rolling pin.
xi. Baking parchment
xii. Freezer
xiii. Frying pan

Reflective journals
(Print as many reflective journals as you need)
Reflective journal
Student name:Ajay Date: 2022/11/20 Did an RTO assessor observe this Journal
service? Yes No number:
01
Recipe/s prepared:
Customer number: ✘ 1 2 3 4 5 6 Cookery method: ✘ frying grilling ✘ poaching roasting sauteing steaming
Seafood preparation technique: ✘ cleaning de-scaling pin-bone removal filleting portioning shelling ✘ skinning
Seafood item: flat and round fish oily and white fish ocean and freshwater fish octopus and squid shellfish whole or filleted fish trimming
Standard recipe prepared using: ✘ fresh seafood frozen seafood preserved seafood
Reflection (Highlights, skills and seafood preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency,
safety and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
I heated the oil in a large wok over high heat until just smoking and then added the crab and stir-fry for 5-7 minutes or until it is just cooked. I then stirred in the
garlic, chilli, and ginger for 1 minute, or until fragrant. I also Stirred in the tomato and sweet chilli sauces, sherry, and sugar until the sauce boiled and thickened
slightly, about 2-3 minutes. I then removed the pan from the heat, stirred in the green shallot until it is barely wilted, tossed in the coriander until barely incorporated.
I then distributed the steaming rice among the serving dishes.
Supervisor Endorsement
Supervisor name: Position: Signed:
SITHCCC013 Prepare seafood dishes 18

Reflective journal
Student name: Ajay Date: 2022/11/20 Did an RTO assessor observe this Journal
02
Recipe/s prepared: Salt and pepper squid
Customer number: 1 ✘ 2 3 4 5 6 Cookery method: ✘ frying grilling ✘ roasting sauteing steaming

poaching
Seafood preparation technique: ✘ cleaning de-scaling pin-bone removal filleting portioning shelling skinning
For this serve, I decided to make salt and pepper squid. For preparing salt and pepper squid, at first I preheated the oven to 160 degrees Celsius/140 degrees’
Celsius fan-forced. I then cut each squid in half lengthways. In a shallow bowl, I combined flour, pepper, salt, and chili. I shook off excess flour before lightly tossing
the squid in it and then cooked for 2 minutes, rotating once, or until light golden. Then I placed the squid on a baking sheet and then put it in the oven to keep warm
while I finish the rest of the squid. The squid was served with lemon wedges and salad leaves
Supervisor name: Salt and pepper squid Position: Signed:

Reflective journal
Student name: Ajay Date: : 2022/11/20 Did an RTO assessor observe this Journal
03
Recipe/s prepared: chilli crab
Customer number: 1 2 ✘ 3 4 5 6 Cookery method: ✘ frying grilling poaching roasting sauteing steaming
Seafood preparation technique: cleaning de-scaling ✘ pin-bone removal filleting ✘ portioning shelling skinning
I prepared chilli crab for the first serve of the customer 3. I heated the oil in a large wok over high heat until just smoking and then added the crab and stir-fry for 5-7
minutes or until it is just cooked. I then stirred in the garlic, chilli, and ginger for 1 minute, or until fragrant. I also Stirred in the tomato and sweet chilli sauces, sherry,
and sugar until the sauce boiled and thickened slightly, about 2-3 minutes. I then removed the pan from the heat, stirred in the green shallot until it is barely wilted,
tossed in the coriander until barely incorporated. I then distributed the steaming rice among the serving dishes.

Reflective journal
service? ☐ Yes ☐ No number:04
Recipe/s prepared: saluted fish fillets
Customer number: ☐1 ☐2 ☐3 4 ☐5 ☐6 Cookery method: frying ☐grilling ☐poaching roasting ☐ sauteing ☐ steaming
Seafood preparation technique: cleaning ☐de-scaling ☐pin-bone removal ☐filleting ☐portioning ☐shelling skinning
Seafood item: ☐flat and round fish ☐oily and white fish ocean and freshwater fish ☐octopus and squid ☐shellfish ☐ whole or filleted fish ☐ trimming
Standard recipe prepared using: fresh seafood ☐frozen seafood ☐preserved seafood
Reflection (Highlights, skills and seafood preparation techniques shown, cookery methods demonstrated, policies and procedures followed, how did I ensure efficiency, safety
and quality, how did I respond to special dietary requirements or customer requirements, what did I learn, what would I do differently in future?)
For the meal of customer4, I decided to make saluted fish fillets. At first, I made sure all the ingredients selected were fresh and free of contamination. The
ingredients like salt, pepper were selected on the basis of first in first out system. I made sautéed fish fillets by combining flour, salt, and pepper in a shallow dish
and thoroughly dredging the fillets. I heated the oil in a big nonstick pan over medium-high heat and fried the fish until it was lightly browned and somewhat
opaque in the middle. I cooked each side for 3 to 4 minutes. The prepared fish was served immediately.

Reflective journal
Recipe/s prepared: Roasted octopus with potatoes and oregano
Customer number: ☐1 ☐2 ☐3 ☐4 5 ☐6 Cookery method: ☐frying grilling ☐poaching ☐roasting ☐ sautéing ☐ steaming
Seafood preparation technique: ☐de-scaling ☐pin-bone removal ☐filleting ☐portioning ☐shelling skinning
Seafood item: ☐flat and round fish ☐oily and white fish ☐ocean and freshwater fish octopus and squid ☐shellfish ☐ whole or filleted fish ☐ trimming
I made oven roasted octopus with potatoes and oregano. At first, I washed and dried the octopus’s tentacles, cut them into pieces and placed in a bowl. I, then,
peeled the potatoes, diced them and combined the potatoes and octopus with paprika, oregano, garlic and olive oil. The ingredients inaction. were stirred well,
covered and stored in fridge for few hours of marination. The oven was preheated to 200 degrees Celsius. The octopus and potatoes were placed in a frying-pan
and baked it for 10 minutes after the oven was heated to desired temperature. The wine was poured over the octopus and the baking was done for 30 minuted
until octopus became crispy. After being booked, the oven roasted octopus was served hot.

Reflective journal
Recipe/s prepared: Roasted prawn Potatoes soup
Customer number: ☐1 ☐2 ☐3 ☐4 ☐5 6 Cookery method: ☐frying ☐grilling ☐poaching roasting ☐ sautéing ☐ steaming
Seafood preparation technique: ☐de-scaling ☐pin-bone removal ☐filleting portioning ☐shelling ☐skinning
Seafood item: ☐flat and round fish ☐oily and white fish ocean and freshwater fish ☐octopus and squid ☐shellfish ☐ whole or filleted fish ☐ trimming
I made oven roasted prawn with potatoes and oregano. At first, I washed and dried the prawn’s tentacles, cut them into pieces and placed in a bowl. I, then,
peeled the potatoes, diced them and combined the potatoes and prawn with paprika, oregano, garlic and olive oil.
The ingredients inaction. were stirred well, covered and stored in fridge for few hours of marination.
The oven was preheated to 200 degrees Celsius.
The prawn and potatoes were placed in a frying-pan and baked it for 10 minutes after the oven was heated to desired temperature.
The wine was poured over the prawn and the baking was done for 30 minuted until prawn became crispy.
After being booked, the oven roasted prawn was served hot.

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SITHCCC013 Student Log v1.

 What might I do different next time?  producing the required quantities

 checking perishable supplies for spoilage

 using equipment according to the manufacturer’s instructions

 creating portions according to the recipe

SITHCCC013 Student Log v1.0 2

 selecting and adding sauces and garnishes according to standard recipes

 evaluating dishes and adjusting presentation

 storing dishes in appropriate environmental conditions

 following organisational policies and procedures

 maintaining a clean work area

 disposing of or storing surplus products

 working within commercial time constraints and deadlines

 responding to special customer requests and dietary requirements.

Tips for completing this logbook

SITHCCC013 Student Log v1.0 3

Student name: ___________________________________________________________________________

Student number: __________________________________________________________________________

flat and round fish

oily and white fish

✘ ocean and freshwater 2022/11/20 ✘ ✘ 3

✘ octopus and squid 2022/11/20 ✘ ✘ 5

✘ whole or filleted fish 2022/11/20 ✘ ✘ 4

SITHCCC013 Student Log v1.0 4

✘ pin-bone removal 2022/11/20 ✘ ✘ 3,4,5

✘ skinning. 2022/11/20 ✘ ✘ 4,5

✘ grilling 2022/11/20 ✘ ✘ 1,3

✘ poaching 2022/11/20 ✘ ✘ 2,5,4

✘ roasting 2022/11/20 ✘ ✘ 2,4,5

✘ steaming 2022/11/20 ✘ 2,5

SITHCCC013 Student Log v1.0 6

Supervisor name: Position:

Relationship to student (for example, head chef/shift supervisor etc):

 worked within the organisation’s policies and procedures Yes No

Please provide any feedback to the student here:

SITHCCC013 Student Log v1.0 7

SITHCCC013 Student Log v1.0 8

Confirm food production requirements

SITHCCC013 Student Log v1.0 9

Ingredient Qty Qty/serves Qty x serves required

Peanut oil 2 tsp 0.33 12

Blue swimmer crabs 4 0.66 24

Garlic cloves 2 0.33 12

Long red chillies 2 0.33 12

Fine grated fresh ginger 1 1/6 6

Tomato sauce 60 ml 10 ml 360

Sweet chilli sauce 2 tbsp. 1/3 tbsp. 12

Dry sherry 2 tbsp. 1/3 tbsp. 12

Brown sugar 2 tbsp. 1/3 tbsp. 12

Fresh coriander 1/2 cup 1/12 cup 3 cups

Ingredient Qty Qty/serves Qty x serves required

SITHCCC013 Student Log v1.0 10

Ingredient Qty Qty/serves Qty x serves required

Ingredient Qty Qty/serves Qty x serves required

Capers 1 tbsp 1/6 tbsp 6 tbsp

Table salt 1 pinch 1/6 pinch 6 pinch

SITHCCC013 Student Log v1.0 11

Ingredient Qty Qty/serves Qty x serves required

 Sautéed fish fillets: