SITHCCC030 N Group week 2 updated

Dated: 05/12/2023 Ingredient list Recipe: Parmesan Polenta with Roasted Vegetables - Familystyle Food ____________________________________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required bell peppers 2 0.5 0.5 x 4 eggplant 1 0.25 0.25 x 4 zucchini 3 0.75 0.75 x 4 red onion ½ 0.25 0.25 x 4 olive oil 2 0.5 0.5 x 4 garlic cloves 2 0.5 0.5 x 4 cornmeal 160 gm 40 gm 40 gm x 4 Parmesan cheese ½ cup 0.25 cup 0.25 cup x 4 butter 60 gm 15 gm 15 gm x 4 Ingredient list Recipe: Lasagna

____________________________________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Onion 1 0.25 0.25 x 4 Carrot 1 0.25 0.25 x 4 Beef mince 700 gm 175 gm 175 gm x 4 Tomato pasta sauce 737 gm 184.25 gm 184.25 gm x 4 Red wine ½ cup 0.25 0.25 x 4 lasagne pasta sheets 250 gm 62.50 gm 62.50 gm x 4 thickened cream 2 cups 0.5 cup 0.5 cup x 4 cheddar cheese 2 0.5 0.5 x 4 parmesan cheese ¼ cup 0.625 gm 0.625 gm x 4 Ingredient list Recipe: Creme brulee ____________________________________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Ramekins 4 ounce 1 ounce 1 ounce x 4

Butter 20 gm 5 gm 5 gm x 4 Bacon rasher 175 gm 43.75 gm 43.75 gm x 4 Egg 2 0.5 gm 0.5 gm x 4 Cream ½ cup 0.125 cup 0.125 cup x 4 Parmesan cheese 1/3 cup 0.083 cup 0.083 cup x 4 Ingredient list Recipe: Cous cous salad ____________________________________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Couscous 200 gm 50 gm 50 gm x 4 chicken stock 200 ml 50 ml 50 ml x 4

Olive oil 60 ml 15 ml 15 ml x 4 Onion 1/2 0.125 0.125 x 4 Lebanese cucumber 1 0.25 0.25 x 4 Tomato 2 0.5 0.5 x 4 Hummus 1 tsp 0.25 tsp 0.25 tsp x 4 Ingredient list Recipe: Classic lemon soufflé ____________________________________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Butter 25 gm 6.25 gm 6.25 gm x 4 Plain flour 2 tbsp 0.5 tbsp 0.5 tbsp x 4

Baby spinach 120 gm 30 gm 30 gm x 4 Vermicelli 200 gm 50 gm 50 gm x 4 Parsley ¼ cup 0.625 gm 0.625 gm x 4

Ingredient list Recipe: Traditional fruit mince pies _____________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Dried mixed fruit 360 gm 90 gm 90 gm x 4 Sugar 200 gm 50 gm 50 gm x 4 Almonds 50 gm 12.50 gm 12.50 gm x 4 Butter 40 gm 10 gm 10 gm x 4 Apple 1 0.25 0.25 x 4 Brandy 2 tbsp 0.5 tbsp 0.5 tbsp x 4 Cinnamon 1 tsp 0.25 tsp 0.25 tsp x 4

Ingredient Qty Qty/serves Qty x serves required White wine vinegar 3 tbsp 0.75 tbsp 0.75 tbsp x 4 Egg 4 1 1 x 4 Muffin 2 0.5 0.5 x 4 Parma ham 4 1 1 x 4 Butter 125 gm 31.25 gm 31.25 gm x 4 Egg yolk 2 0.5 0.5 x 4 Ingredient list Recipe: Frittata di spaghet ____________________________________________________________________ Ingredient Qty Qty/serves Qty x serves required Spaghetti 8 ounce 2 2 x 4 Egg 4 1 1 x 4 Pecorino cheese ½ cup 0.125 cup 0.125 cup x 4 Olive oil 3 tbsp 0.75 tbsp 0.75 tbsp x 4 Reflective journals

Reflective journal Parmesan Polenta with Roasted Vegetables - Familystyle Food Lasagna Creme brulee Creamy fettuccine carbonara recipe Cous cous salad Classic lemon soufflé Chicken noodle soup Student name: Date: 05/12/2023 Did an RTO assessor observe this activity? ☒ Yes ☐ No Journal number: __2______ _ Cookery technique used: ☒ boiling ☒ frying ☒ scrambling ☒ poaching ☒ omelette ☐ soufflé Eggs used for the following applications: ☐ aerating ☐ binding ☒ setting ☒ coating ☒ enriching ☒ emulsifying ☒ glazing ☒ thickening Food types used: vegetables and fruit: ☒ dried ☒ fresh ☒ frozen farinaceous items: ☒ couscous ☒ pasta ☒ noodles ☒ polenta ☒ pulses ☒ rice General:

Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety, quality and cleanliness, what did I learn, what would I do different in future?) Parmesan Polenta with Roasted Vegetables - Familystyle Food I will preheat the oven to 425 (220C) degrees. Will roast vegetables by combining the peppers, eggplant, tomatoes, zucchini, onion, olive oil and the salt on a large rimmed baking sheet. Roast until beginning to soften and turn brown, 20-25 minutes. Remove the pan from the oven and stir in the garlic, chili, thyme and balsamic vinegar. Will make polenta by bringing 4 cups of water to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 teaspoon salt. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25-30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan. When it's done remove from the heat and stir in the cheese, butter and additional salt to taste, if needed. Lasagna I will heat oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is tender. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned. Add sauce, wine and sugar. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 40 minutes or until sauce has thickened. Remove from heat. Preheat oven to 180°C/160°C fan-forced. Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon 1/2 cup mince mixture over base of dish. Arrange one quarter of pasta sheets over meat mixture, breaking sheets to fit. Spoon one-third of the remaining mince mixture over pasta. Drizzle with one-quarter of the cream. Sprinkle with one-quarter of the cheddar cheese. Repeat layers twice. Top with remaining pasta sheets, cream and cheddar cheese. Sprinkle with parmesan. Cover loosely with foil. Bake for 45 minutes. Remove foil. Bake for 15 minutes or until pasta is tender and cheese golden. Stand for 10 minutes before serving. Creme brulee I will preheat oven to 325°F (163°C). Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream. Place ramekins in

a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven. Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C). Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. Creamy fettuccine carbonara recipe Firstly I will cook pasta following packet directions. Meanwhile, melt butter in a frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. Whisk eggs, yolks, cream and parmesan in a bowl. Season with salt and pepper. Drain pasta and return to saucepan. Add egg mixture and bacon mixture to pasta. Cook, tossing over low heat, for 1 minute or until sauce thickens and coats pasta. Serve. Couscous salad Firstly I will place the couscous in a large bowl. Place the stock and 1 tablespoon olive oil in a saucepan, bring to just boiling point, then pour over the couscous. Cover and set aside for 10 minutes. Fluff couscous with a fork and season with salt and pepper. When couscous is completely cold, stir in the cucumber, onion, capsicum, tomato and parsley. In a separate small bowl, combine the remaining olive oil, the lemon juice and hummus, add to the couscous and stir until well combined Classic lemon soufflé I will preheat oven to 200C/180C fan forced. Place a baking tray in the oven. Grease four 250ml (1 cup) ovenproof souffle dishes with melted butter. Lightly dust with caster sugar. Melt butter in a saucepan over medium heat until foaming. Add flour and cornflour. Cook, stirring, for 1 minute or until mixture begins to foam. Remove from heat. Gradually pour in half the milk, whisking constantly with a balloon whisk until

I will melt the butter in a medium non-stick pan over medium-low heat. Crack eggs into a bowl, add a pinch of salt and whisk until well blended. When the butter begins to bubble, pour in the eggs and immediately use a silicone spatula to swirl in small circles around the pan, without stopping, until the eggs look slightly thickened and very small curds begin to form, about 30 seconds. Change from making circles to making long sweeps across the pan until you see larger, creamy curds; about 20 seconds. When the eggs are softly set and slightly runny in places, remove the pan from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately. Serve with an extra sprinkle of salt, a grind of black pepper and a few fresh chopped herbs. Fresh fruit fritters Firstly, sift together flour, baking powder, sugar, and salt. In a bowl, combine egg yolks, milk, and 1 tablespoon corn oil; blend well. In a metal or glass bowl with an electric mixer, beat the egg whites to stiff peaks. Fold the beaten egg whites into the batter. Pour oil into a deep fryer or heavy deep kettle and heat to 370 F. Put some of the banana chunks or fruit chunks in the batter; gently stir to coat. With tongs, fork, or spoon, lower the battered fruit pieces into hot deep oil and fry for 3 to 4 minutes. Work in small batches. Drain on paper towels. Sprinkle hot fritters with powdered sugar or roll in cinnamon sugar mixture. Egg benedict Firstly I will bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Lower the heat down to a gentle simmer. Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes either side and warm some plates. To make hollandaise sauce, melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm. Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins. Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed. To make the eggs benedict, swirl the simmering vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, and then remove with a slotted spoon. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin; scrunch a slice of ham on top, and then top with an egg. Spoon over the remaining hollandaise and serve at once. Frittata di spaghet Firstly, I will bring your leftover pasta to room temperature. In a large bowl, combine the pasta, eggs, Parmesan and mozzarella cheeses, and a few good turns of freshly ground black pepper. Mix until well incorporated. In an 8- or 9-inch nonstick skillet (if cooking using the oven method, be sure your pan is oven-proof), heat the olive oil over medium heat until shimmering. Be sure to coat the bottom of the pan. Pour in the

spaghet mixture, spreading it out evenly in the pan. Stovetop method for cooking: Cook for about 8 minutes or until the bottom is set and crispy. Cover the pan with a plate and very carefully flip the frittata onto the plate. Slide it back into the pan and cook the other side for another 5 to 10 minutes until crisp and brown. Slide the frittata onto a serving plate. Sprinkle the frittata with additional grated cheese. Cut into wedges and serve hot or at room temperature. Supervisor Endorsement Supervisor name: Mohammad Nezam Khan Position: Trainer and Assessor Signed: