RC_SITHCCC030 Assessment 1 -Portfolio

You are required to address each question in this assessment. Once you have completed all questions, check all responses and calculations. Your trainer will be providing you with feedback. The seasonal factors and source to be used to gather information for the purpose of this portfolio, will be provided to you by your trainer as outlined on the following page for Assessment 1. Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals were explained to me and I understand these processes I understand the consequences of plagiarism and confirm that this is my own work and I have acknowledged or referenced all sources of information I have used for the purpose of this assessment Student Signature: Anish Panchkoti Date: 17/02/2024 This assessment: First Attempt 2nd Attempt Extension – Date: / / RESULT OF ASSESSMENT Satisfactory Not Yet Satisfactory Feedback to Student: Assessor(s) Signature(s): Date: / / Student Signature Anish Panchkoti Date: 17/02/2024 3 of 26

Green vegetables in season: Flowers Leaves Stems Legumes (seed pods) Fruits Broccoli Cauliflower Globe artichokes Broccoflower. Cabbage Spinach Belgian endive (Witlof) Lettuce. Asparagus Celery Bamboo shoots Fennel Rhubarb. Beans Corn Peas Chickpeas Okra Avocado Tomato Cucumber Pumpkin Zucchini. Fruits in season: Stone Fruit Hard Fruit Soft Fruit Citrus Fruit Tropical Fruit Apricots Cherries Nectarines Peaches Plums Pears •Beurre Bosc •Corella •Packham •Williams Crabapple Apples •Delicious •Granny Smith Blackcurrants Blueberries Boysenberries Cranberries Gooseberries Grapes Loganberries Melons Mulberries Raspberries Oranges •Navel •Seville •Jaffa •Blood Grapefruit Kumquats Lemons Lemonades Babaco Bananas Coconut Dates Dragon fruit Figs Guavas Kiwi fruit Lychees 6 of 26

3. Using the SRC templates, provide the recipes and production methods for dishes using the commodities below. Each recipe must yield 4 portions:  1 Risotto  1 pasta dish made from fresh paste with sauce  Pilaf rice  2 different types of gnocchi  1 dish using Polenta  2 different pulses of your choice ANSWER: Standard Recipe Card STUDENT NAME: Anish Panchkoti STUDENT NUMBER: RC00003396 Name of dish: Risotto   Ref.source: Total Cost:   Portion Cost:   Commodities Item Specificat  Arborio rice    Chiken broth    White wine    Onion    Garlic   9 of 26

STUDENT NAME: Anish Panchkoti STUDENT NUMBER: RC00003396 Name of dish: Pilaf rice Ref.source: Total Cost: Portion Cost: Commodities Item  Long grain rice  Onion  Garlic  Chicken broth  Butter  Salt  pepper     Method:  In a saucepan, melt butter and sauté onions until translucent.  Add rice and cook until lightly toasted. 12 of 26

    Method:  In a mixing bowl, combine ricotta cheese, grated Parmesan, beaten egg, salt, and pepper.  Gradually add flour and mix until a soft dough forms.  Divide the dough into four portions and roll each portion into a long rope.  Cut the rope into bite-sized pieces and gently press each piece with a fork to create ridges.  Bring a large pot of salted water to a boil and cook the gnocchi in batches until they float to the surface.  Remove with a slotted spoon and serve with your desired sauce. 4. Provide 2 menu examples for each of the following potato preparation methods:  Water finished  Fat blanched and fat finished Baked Potato Dishes 15 of 26 Standard Recipe Card STUDENT NAME: Anish Panchkoti STUDENT NUMBER: RC00003396 Name of dish: Lentil curry     Portio n #: Ref.source:     Total Cost:     Portion size:   Portion Cost:     Sale Price at   % ( Food Cost) Sales Price     Food Cost %     Commodities Item Specificatio n Weight kg/l/Unit Cost per kg/l/Unit Actua l cost  Lentils   50g          Onions    30g          Garlic    5g          Tomato    10g          Coconut milk    50ml          Curry powder    40g          Cumin powder    5g          Turmeric    3g          salt    5g          Coriander    5g          water   300m l                 Total Cost           Portio n Cost     Method:  In a large pot, heat oil over medium heat. Add chopped onions, minced garlic, and

giving the cake a light and airy texture. 3. Emulsifying Agent Mayonnaise. Egg yolks emulsify with oil to create a creamy and stable mayonnaise. 4. Thickening Agent Custard. Eggs thicken the custard, creating a smooth and silky texture. 5. Coating Breaded Chicken. Dipped in beaten eggs, chicken pieces are coated with breadcrumbs for a crispy outer layer when fried. 6. Moisture Addition Banana Bread. Eggs add moisture to the batter, contributing to the texture of the banana bread. 7. Glazing Pastry. Brushing beaten egg on pastry before baking gives it a shiny and golden finish. 8. Tenderizing Agent Marinated Steak. Eggs can be used in marinades to help tenderize and flavour the meat. 9. Clarifying Agent Consommé. Egg whites are used to clarify broth by attracting impurities and forming a "raft" during simmering. 10. Garnish Egg Salad. Hard-boiled eggs are chopped and mixed with other ingredients to create a flavourful salad for sandwiches or as a topping for crackers. 6. What are the essential hygiene requirements which must apply to eggs during storage, preparation and service of egg products to ensure egg safety? Why is this of particular importance when dealing with elderly, children, pregnant women, small children, babies and people with weak immune systems? Hygiene requirements to ensure egg safety You should take the following actions to ensure the safety of eggs: 1. To separate eggs, use an egg separator. 2.Use vinegar or lemon juice to acidify raw egg products that are less than pH 4.2. 3. Store uncooked egg goods below 5°C. 4. Prepare new egg products each day and dispose of them after 24 hours. Furthermore, ensure you adhere to the appropriate hygienic procedures in order to avoid cross- contamination: 1. Both before and after handling eggs, wash and dry your hands. 2. Before and after utilizing with eggs, clean and sanitize surfaces and equipment. 3. After each usage, wash and sanitize the containers. 4. Give each batch its own container. 18 of 26

omelette in half. Accompaniment: Hash browns or a side salad. 8. Provide an overview of the nutritional values for eggs, fruit and vegetables including the essential requirements to retain vitamins and minerals during storage, preparation and cooking: Commodity with examples Nutritional Value Fruit: Rich in vitamins (C, A, K, folate) and minerals (potassium, magnesium). High in dietary fiber. Contains natural sugars for energy. Vegetables: Rich in vitamins (A, C, K, folate) and minerals (iron, calcium). High in dietary fiber.Low in calories and fat. Eggs: High-quality protein source. Rich in essential amino acids. Good source of vitamins (B2, B6, B12, D, E) and minerals (iron, zinc). Requirements to retain vitamins and minerals: Storage:  Keep perishables, including fruits and vegetables, refrigerated to slow down nutrient loss.  Store produce in a cool, dark place to prevent exposure to light, which can degrade certain vitamins. Preparation:  Wash fruits and vegetables thoroughly but do so just before consumption or cooking to minimize nutrient loss.  Minimize peeling to retain fiber and nutrient content. Cooking:  Use cooking methods like steaming, microwaving, or quick stir-frying to retain more nutrients compared to boiling.  Cook with minimal water to preserve water-soluble vitamins.  Cook vegetables until they are just tender to avoid overcooking. Balanced Diet:  Consume a variety of fruits, vegetables, and proteins to ensure a diverse intake of vitamins and minerals.  Include raw or lightly cooked options in your diet for maximum nutrient retention. 21 of 26

9. List the equipment required to prepare each dish listed in Question 7. Explain the WHS points of care, cleaning and sanitation requirements, and preparation for use: Dish Equipment Points of Care / WHS Assembly Eggs Benedict Saucepan for poaching eggs, toaster for English muffins, skillet for Canadian bacon, mixing bowls, whisk, serving plate.  Be cautious when handling hot surfaces and boiling water.  Ensure proper ventilation when making hollandaise sauce due to the use of open flames. To assemble, place ham or bacon on toasted English muffins, top with poached eggs, then pour with hollandaise sauce. First, toast the muffins. Fried Eggs Skillet or frying pan, spatula, cooking oil or butter, plate.  Be cautious when using hot oil to prevent burns.  Ensure proper storage and handling of eggs to prevent contamination. Pour some butter or oil into the pan, crack in the eggs, cook until set, and serve. Coddled Eggs Coddling dishes, baking dish for water bath, oven, mixing bowl, serving plate.  Handle coddling dishes with care when removing from the oven.  Use oven mitts to prevent burns. After prepping a coddling dish with a water bath, crack the eggs into it, cover it, and cook it until the eggs are set before serving. Egg Dip Mixing bowl, whisk, griddle or skillet, spatula, plate.  Be cautious when working with hot surfaces.  Ensure proper storage of eggs and other perishable ingredients. Peel and mash the hard-boiled eggs into a mixing dish together with the mustard, mayonnaise, salt, and pepper. Mix thoroughly and serve as a spread or dip. Scrambled Eggs Skillet, whisk, mixing bowl, spatula, plate.  Be cautious when using hot surfaces to prevent burns.  Handle raw eggs with care to avoid cross- contamination. Eggs should be whisked in a bowl, then added to a skillet with hot butter or oil, cooked and stirred until soft curds form, and then served. Omelette with filling Whisk, mixing bowl, spatula, ingredients for filling, plate.  Be cautious when handling hot surfaces.  Ensure proper Eggs should be whisked in a basin, then poured into a skillet with hot butter or oil, topped with the appropriate 22 of 26

storage of raw ingredients to prevent contamination. contents. Fold the omelette over, cook until it sets, and serve. Cleaning and Sanitation Requirements: Regular Cleaning:  Clean and sanitize all utensils and surfaces used in egg preparation regularly.  Pay special attention to areas that come in direct contact with raw eggs. Hand Hygiene:  Wash hands thoroughly before and after handling eggs or any raw ingredients.  Use disposable gloves if necessary. Storage:  Store eggs and other perishable ingredients in designated areas with proper refrigeration.  Regularly check the refrigerator for cleanliness and any expired items. Waste Disposal:  Dispose of eggshells and any other waste in designated bins.  Regularly empty and clean waste bins to prevent Odors and pests. Ensuring proper hygiene, equipment care, and sanitation practices are crucial to maintaining a safe and healthy kitchen environment. Regular training and awareness of WHS protocols contribute to a safe workplace. 23 of 26

10. What are the requirements for the safe handling of foods when collecting ingredients, and during preparation, display and storage to meet food safety requirements? Which provisions will ensure food safety at each step? Food safety requirements Vegetables Fruit Eggs Farinaceous Collecting Ingredients All mise en place needs must be collated on the requestion form. Check for any signs of cross contamination or discolouration. Check for quality and any signs of cross contamination. Check the date, cracks, crack eggs into a small container first Signs of mould development , signs of discolouration. Check for any pests droppings. Preparation Follow the principle of WPRW, Change Chopping boards when chaning tasks Follow the principle of WPRW, Check for any signs of cross contamination or discolouration. Keep them separate to avoid any cross contamination, wash hands. Make sure that yu was the rice properly make sure that the pots and pans are cleaned , Display Make sure that the display cabinet is half covered with the glass, keep checking the temperature of the food and the display cabinet. If serving cold fruit, then make sure that it is at the correct temperature and covered. To prevent it from any signs of discolouration. Cover the cooked eggs with lids, check the temperature. Cover the cooked eggs with lids, check the temperature. Storage Make sure that you labelled the food and store it in the cool room where vegetable are stored follow FIFO Make sure that you labelled the food and store it in the cool room where vegetable are stored follow FIFO Always use clean containers and make sure to label them always follow FIFO. Store cooked food above the raw food. To prevent cross contamination. Always use clean containers and make sure to label them always follow FIFO. Store cooked food above the raw food. To prevent cross contamination. 24 of 26

11. You are working in the entremetier section of a hotel. The section is responsible for the preparation of vegetable, fruit, egg and farinaceous dishes. a) What is required to ensure a food safe workspace and equipment during preparation and service and at the end of the shift? Ensuring a Food Safe Workspace and Equipment: Personal Hygiene: - Maintain strict personal hygiene practices, including regular handwashing and the use of disposable gloves when necessary. Ensure that staff members are in good health and not suffering from any contagious illnesses. Sanitization: - Regularly sanitize hands, utensils, and surfaces to prevent cross-contamination. Use food-safe sanitizers on cutting boards, knives, and other equipment. Proper Storage: - Store perishable items, such as vegetables, fruits, and eggs, in designated refrigerators at appropriate temperatures. Clearly label and date all food items to ensure proper rotation. Temperature Control: - Follow proper temperature control measures during food preparation, cooking, and holding to prevent the growth of harmful bacteria. Use thermometers to monitor the temperature of refrigerators, freezers, and hot-holding equipment. Separation of Raw and Cooked Foods: - Use separate cutting boards and utensils for raw and cooked items to prevent cross-contamination. Clean and sanitize equipment and surfaces after each use, especially when switching between raw and cooked foods. Allergen Awareness: - Clearly label allergens in each dish and inform staff members about potential allergen cross-contact. Have a system in place to communicate allergen information to customers. Regular Training: - Conduct regular training sessions for the kitchen staff on food safety practices, hygiene, and the importance of following established protocols. Proper Waste Management: - Implement a comprehensive waste management system, ensuring the proper disposal of food waste and other by-products. Empty and clean waste bins regularly to prevent odors and the attraction of pests. End-of-Shift Cleaning: - Conduct thorough cleaning of all kitchen surfaces, equipment, and utensils at the end of each shift. Empty and clean kitchen refrigerators and storage areas to maintain freshness and prevent contamination. 25 of 26

b) What does this need to include to prevent wastage of leftovers or by-products from preparation? Preventing Wastage of Leftovers or By-Products: Inventory Management: - Implement an effective inventory management system to track the quantity of ingredients on hand. Use a "first in, first out" (FIFO) system to ensure older ingredients are used first. Portion Control: - Practice portion control during food preparation to minimize excess production. Monitor and adjust portion sizes based on customer demand and feedback. Menu Planning: - Plan menus that utilize common ingredients to prevent excess stock of specific items. Develop creative ways to repurpose leftover ingredients into new dishes. Creative Use of By-Products: - Explore creative ways to use by-products or trimmings in other dishes, such as making stocks or sauces. Utilize vegetable and fruit peels in broths or compost them for sustainability. Communication: - Encourage effective communication between kitchen staff regarding ingredient quantities and production needs. Regularly review and update recipes to align with current demand and minimize wastage. Regular Audits and Analysis: - Conduct regular audits of kitchen operations to identify areas of improvement. Analyze waste data to pinpoint specific items contributing to wastage and implement strategies to address them. 26 of 26