FISH PIE: GLUTEN FREE

This Observation Form outlines the specific criteria that the candidate must demonstrate/ perform.
This form is to be completed by the candidate’s assessor to document their observation of the candidate’s performance.

Student Name: Princepal Singh Student Number: 20221311 Date: 06/03/24

Candidates will be assessed in their:
 Practical knowledge of:
o Workplace procedures on preparing and handling ingredients
o Cookery methods
o Food safety practices for handling food
o Safe and hygienic use of equipment
 Practical knowledge of different cookery methods and major food types
 Practical knowledge of requirements from standard recipes including mise en
place requirements
 Practical knowledge of disposing of or storing surplus and reusable by-
products
 Practical skills relevant to:
o Preparing dishes using cookery methods and presenting them
o Minimising waste during the cooking process
o Cooperating with colleagues to deal with the pressures of work conditions
 Practical skills relevant to preparing ingredients as per food preparation
requirements
 Practical skills relevant to preparing equipment used for various dishes
 Practical skills relevant to storage of ingredients and dishes
 Practical skills relevant to cleaning work area.
Instructions to the Assessor
 Observe the candidate as they complete the tasks
 For each practical skill listed in this Observation Form:
o Mark YES if you confirm you have observed the candidate
demonstrate/perform the practical skill.
o Mark NO if you have not observed the candidate demonstrate/perform the
practical skill.
o Mark NA if it is not applicable.
 For skills where you ticked NO, provide additional information on how the
candidate can satisfactorily demonstrate the practical skill for this task.
 Write specific comments on the candidate’s performance in each criterion.
Your feedback/insights will help address any area(s) for improvement.
Resources required for assessment:
 Operational commercial kitchen with all relevant equipment and ingredients
required to recreate the dish
 Standard recipe
 Temperature recording charts
 Workflow schedule
 Cleaning schedules
 Workplace guidelines relating to food disposal and food storage
 Cleaning materials and equipment
 At least two colleagues the student can work in cooperation with.

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General hygiene and safety  All All

A. In demonstrating the tasks for this recipe, the student:  All All

A.i Washed and dried hands properly:  All All

Yes
A.ii Removed rings, watches or ties:  All All
yes
A.iii Hair is tied back and/or covered:  All All
yes
A.iv Wore appropriate clothing, including apron, chef’s hat, chef’s jacket, non-slip shoes:  All All
yes
A.v Used additional PPE if needed, such as blue plasters, gloves, mouth shield:  All All
yes
Task 1: Mise en place   

1. Confirm food production requirements   

1.a Identify recipe elements   

1.a.i Ingredients (tick categories):   

Dairy Dry goods Eggs Farinaceous
Meat Poultry Seafood Smallgoods
Vegetables – fresh Vegetables – dried Vegetables – frozen Vegetables – fermented
Fruit – fresh Fruit– dried Fruit – frozen Fruit – fermented
Nuts/seeds Rice/grains/pulses/legumes
List other ingredients:

1.a.ii List equipment to be used, including hand-held, counter-top and large equipment:   

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1.a.iii List cooking timeframes:   

1.a.iv Identify cooking deadline:  

1.a.v Identify cooking temperatures: 

1.a.vi Number of portions to be served:  

1.a.vii Any special customer or dietary request?  

1.b. Identify cookery methods and processes (tick categories):  

Bake Blanch Boil
Braise Deep-fry Grill
Poach Roast Shallow-fry
Sous vide Steam Stew
List the step-by-step process you will follow to prepare the dish:

1.c Check the requirements you have identified against the standard recipe to ensure they are the same, and adjusts 
preparation requirements if needed:

2. Collect (prepare) the ingredients  

2.a. Calculate required amount of each ingredient:  

2.a.i Number of portions to be made:  

2.a.ii Calculate conversion factor for the dish: 

2.a.iii Multiply the current amount of ingredients with the conversion factor: 

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2.a.iv Add total amount of ingredients that are common to multiple dishes being made: 

2.b Identifying the amount of each ingredient to be added while creating the dish, that is calculating the proportion 
2.b.i Determines the culinary ratios of each dish, the fixed proportion of ingredients in relation to one another (eg in 
spaghetti the ratios might be 50% pasta and 50% sauce):

2.b.ii Determines the culinary ratios of the initially processed food items required, that is the preliminary components, of 
each dish (eg in spaghetti the preliminary component is the spaghetti sauce, then the ratios might be 80% tomato sauce
and 20% milk):

2.c Select each ingredient from storage  

2.c.i Check how much of each ingredient you need and choose those ingredients from the store:  

2.c.ii Check any customer requests regarding ingredients:  

2.c.iii Check the quality of each ingredient:  

2c.iv Check the freshness of each ingredient:  

2.c.v Check the stock rotation and labels for each ingredient:  

2.d Check perishable ingredients  

2.d.i Identify perishable ingredients:

2.d.ii Inspect each perishable ingredient for spoilage or contamination:  

Odour Changed texture Mould
Dark spots Hardened Crystals
Colour
Describe findings:
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2.d.ii Check date codes:  

2.e Check for contamination, including checking designated containers, looking for foreign matter, ensuring animal  
products are effectively separated from other ingredients, and exposure to contaminants:

3. Prepare the equipment safely  

3.a Select equipment needed:  
List all equipment, describing type, size, etc:

3.b Assemble equipment  

3.b.i Review manufacturer instructions for safety measures:  

3.b.ii Follow the steps to assemble equipment, connecting all parts, checking no parts are loose, plug in:  

3.b.iii Clean before use, removing dirt, wiping surfaces, cleaning interior:  

4 Prepare (process) the ingredients  

4.a Weigh ingredients  
4.a.i Check the weight or mass needed for each ingredient:  

4.a.ii Use weighing scale to weigh the calculated quantity of each solid ingredient:  

4.b Measure ingredients  

4.b.i Check the number of cups, spoons or litres needed for each ingredient: 

4.b.ii Select appropriate measuring equipment for measuring each ingredient. List equipment:  

4.b.iii Use appropriate measuring equipment to measure each ingredient, ensuring levels:  
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4.c Cleans ingredients appropriately including removing dirt, washing with running water, and wiping surface of ingredient  
with clean cloth to dry:

4.d Create portions of each ingredient  

4.d.i Review how much of each ingredient is needed for each dish:

4.d.ii Cut, divide, prepare ingredients into smaller portions ready for each recipe, using culinary cuts, holding the ingredient  
firmly and knife correctly, using the appropriate knife, making cuts uniform in size (tick cut/s used):
Baton Batonnet Julienne
Brunoise Paysanne Chiffonade
Dicing Chopping Slicing
Mincing

4.e Arranges portions in appropriate places, according to mise en place requirements:  

4.d Used equipment correctly when preparing ingredients  

4.d.i Used equipment safely, eg place equipment on a firm surface, ensure lids are on correctly, hold knife with tight grip:  

4.d.ii Hygiene, eg before using equipment student washed hands properly, hands dried properly, cleaned surface area, keeps  
workspace clean:

Task 2: Prepares dish  

1 Completes the cooking process to prepare the dish  
1.a Use the equipment prepared in Task 1.  
1.b Use the Ingredients prepared in Task 1 (tick categories):  
Dairy Dry goods Eggs
Farinaceous Frozen Fruit
Meat Poultry Seafood
Smallgoods Veges

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1.c Use these cookery methods and processes correctly (tick categories):  
Bake Blanch Boil
Braise Deep-fry Grill
Poach Roast Shallow-fry
Sous vide Steam Stew

1.d Prepare the dish in a logical manner 

1.d.i Start with processes that take a longer time or items with a shorter shelf life: 

1.d.ii Cook ingredients that must be processed further before using in the dish: 

1.d.iii Plan sufficient time for the dish to be cooled down if the dish is to be served cold:

1.e Prepare the dish in a safe manner  

1.e.i Handles hot ingredients carefully, wears PPE, use appropriate tools/ equipment:  

1.e.ii Handles hot equipment carefully, wears PPE, maintain proper distance:  

1.e.iii Be careful when moving around kitchen, looking before moving, checking floor is clear: 

1.e.iv Use equipment safely, follow manufacturer’s instructions, hold equipment properly, place on suitable flat surfaces,  
facing handles away:

1.e.v Use equipment hygienically, washed and dried hands properly, keeping distance between ingredients and equipment  
to reduce risk of cross-contamination:

1.e.vi Removed rings, watches or ties before using equipment: 

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1.e.vii Uses separate equipment and containers for raw and cooked food: 

1.f Prepare the dish in a planned manner 

1.f.i Preheat equipment and cook ingredients as per recipe and requirements, including checking temperatures and  
removing food before overcooking:

1.f.ii Plan for and use each equipment item for only as long as necessary, reducing impact on others:

1.f.iii Determine time needed for each cooking process so that dishes are served in a timely manner and within commercial  
limits:

1.g Check any customer requests regarding ingredients: 

1.h Student identified at least one problem during the cooking process: 

1.i Student takes at least one corrective action for the identified problem: 

1.j Cooperates with colleagues to prepare dish

1.j.i Demonstrated listening by focusing on the speaker, refrained from interrupting, summarised and confirmed
understanding:

1.j.ii Demonstrating responding to questions or problems by speaking politely and professionally, non-derogatory and non-
judgemental, following a logical sequence during discussions, providing relevant responses and solutions:

1.k Cooks dishes within standard cooking durations 

1.l Checks and adjusts dishes, using clean cutlery, based on the following (tick):  
Taste Texture Appearance

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2 Plate up at least two portions of the dish  

2.a Use appropriate service-ware:  

2.b Use portion control  

2.b.i Plate prescribed quantity of solid food items for each portion: (  

2.b.ii Pour prescribed quantity of liquid food items for each portion:  

2.c Complete plating in a timely manner as per timelines: 

2.d Evaluates and adjusts appearance of plated up dishes, in consideration of (tick):  

Balance Colour Contrast

3 Adds garnishes to the plated dishes  

3.a Garnishes are added in a timely manner as per timelines: 

3.b Correct/suitable garnishes are used:  

4 Adds accompaniments to the plated dishes  

4.a Accompaniments are added in a timely manner as per timelines: 

4.b Appropriate accompaniments that compliment dish flavours are used:  

5 Adds sauce/dip to the plated dishes  

5.a Sauce or dip is added in a timely manner as per timelines: 

5.b Appropriate sauce/dip that compliments dish flavours is used:  

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6 Final presentation of dishes  

6.a Final presentation is evaluated against organisational specification for presentation of the dish, then adjusted to make  
sure it matches:

7 Store dishes  
7.a Store prepared and plated dishes no longer than maximum allowable duration, with appropriate cover, in appropriate  
storage place:

7.b Labels added as appropriate indicating that it is vegetarian and identifying potential allergens:  

7.c Dish is stored in a separate area from animal-based dishes or products:  

7.d Dish is stored in an area with appropriate stable temperature, light, humidity:  

8 Rotating and replenishing buffet dishes

8.a.i Dishes are rotated by: moving existing items/dishes to the front and placing freshly prepared items at the back;
removing items/dishes that have been contaminated or quality has been reduced or spoiled:

8.a.ii Dishes are replenished: when containers only have enough for THREE more serves; using a new container for freshly
prepared items and removing the used container: at correct temperature:

Task 3: Cleaning of workspace  

1 Identify by-products of the dishes prepared that must be disposed of or can be stored  
1.a Surplus dishes that were not served to customers to be disposed of:

1.b Surplus ingredients that were not used to be disposed of:  

1.c Other by-products to be disposed of, such as leftovers and trimmings:  

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1.d Surplus dishes that were not served to customers that can be stored:  

1.e Surplus ingredients that were not used that can be stored:  

1.f Other by-products that can be stored, such as bones:

2 Store the re-usable by-products  

2.a Environmental considerations  
2.a.i Placing food items in re-usable containers where possible instead of disposable:  

2.a.ii Storing the food containers in appropriate containers to prevent spoilage and waste:  

2.a.iii Separating ingredients into own areas in the storage to prevent mixing or contamination:  

2.b Cost-reduction initiatives  

2.b.i Placing food items into re-usable containers to avoid additional purchases of containers:  

2.b.ii Placing leftover re-usable dishes in a refrigerated area for future use:  

2.b.iii Placing leftover re-usable ingredients at the front of the storage so they can be used first:  

3 Clean the workspace  

3.a Follow the cleaning schedule and procedures:  

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3.b Use appropriate cleaning materials and equipment, that must include (tick items used):  
Cleaning cloths Bucket
Cleaning and sanitising agents and chemicals Hand basin
Dustpan Hand soap
Broom Sponges
Garbage bins and bags Kitchen brushes
Hand towel dispenser and hand towels Scourer
Mop Tea towels
3.c Clean the workstations used in Task 1 and Task 2, including surfaces and floor:  

3.d Clean the equipment used in Task 1 and Task 2, including washing dishes:  

3.e Dispose of the surplus dishes, surplus ingredients and other by-products identified in 1.a, 1.b and 1.c:  

3.e.i When disposing, consider environmental actions by placing wet and dry by-products in separate garbage bags so not to  
impact recycling or composting, separating biodegradable from non-biodegradable by-products, put garbage bags
inside garbage bins and place lids on top to keep animals from interfering:

3.e.ii When disposing, consider cost-reduction actions by pressing food waste against the garbage bag to maximise space for  
other waste items, recycle by-products such as vegetable trimmings in compost:

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