7.a SITHCCC023 SITHCCC027SITHCCC029 Recipe Cards (Week 1)

Unit Code & Title Qty. UoM 300 gms Week 1 - Precision Cuts: Julienne SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Carrots Commercial time constraint Yield Method The uniformity of the chopped vegetables or fruits is also seen as a mark of the professionalism of the cook that undertook the task. Note 1. Clean work area, set-up work section & follow instructions. 2. Clean the carrots as required. Always select fresh produce or ingredients with minimal blemishes or bruising. The goal is to have the vegetables in a size appropriate to the cooking time of the recipe being prepared. 6. Clean and sanitise work area. 3. Make sure you remove the skin, top and tail is trimmed. 4. “Matchsticks” 2mm x 2mm x 40mm. 5. Present it to your trainer & assessor. Medium size bowls or containers for Mise en Place Separate container (bowl for re-cycling) Service plate (presentation) Tea Towel / Chux Cloth Equipment and tools Chopping Board (green) Chef’s Knife & Paring Knife Peeler

Unit Code & Title Qty. UoM 300 gms 300 gms 300 gms Week 1 - Precision Cuts: Mirepoix SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Carrots (1/2 each) Leek (1/2 each) Celery (1/2 each) Onion Commercial time constraint 2. Clean the carrots, celery, and leek as required. Yield Method 1. Clean work area, set-up work section & follow instructions. Equipment and tools Chopping Board (green) Chef’s Knife & Paring Knife Use the mirepoix for the vegetable stock. Always select fresh produce or ingredients with minimal blemishes or bruising. The base for many stocks soups and sauces as well as casseroles and braised dishes. The green part of the celery and leek to be discard, as they are bitter in flavour The goal is to have the vegetables in a size appropriate to the cooking time of the recipe being prepared. The uniformity of the chopped vegetables or fruits is also seen as a mark of the professionalism of the cook that undertook the task 3. Make sure you remove the skin, top and tail is trimmed. 4. Roughly chopped to a uniform cut mixture. 5. Present it to your trainer & assessor. 6. Clean and sanitise all work areas. Note Medium size bowls or containers for Mise en Place Separate container (bowl for re-cycling) Service plate (presentation) Tea Towel / Chux Cloth Peeler

Unit Code & Title Qty. UoM 400 gms Week 1 - Precision Cuts: Jardinière / Macédoine SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Carrots (1 each) Commercial time constraint Always select fresh produce or ingredients with minimal blemishes or bruising. Method 1. Clean work area, set-up work section & follow instructions. 2. Clean the Carrots (peeled with minimal wastage) as required. 3. Make sure you remove the skin, top and tail is trimmed. 4.“Large Baton” 8mm x 8mm x 40mm & “Large Dice” 8mm x 8mm cube. 5. Present it to your trainer & assessor. 6. Clean and sanitise all work areas. Note Store it for other practicals Yield Tea Towel / Chux Cloth It also allows the vegetables, if chopped small enough, to be more easily integrated into sauces or to sit lightly as a garnish on top of dishes such as a soup The goal is to have the vegetables in a size appropriate to the cooking time of the recipe being prepared. The uniformity of the chopped vegetables or fruits is also seen as a mark of the professionalism of the cook that undertook the task There are a variety of chopping techniques in cooking. Equipment and tools Chopping Board (green) Chef’s Knife & Paring Knife Peeler Medium size bowls or containers for Mise en Place Separate container (bowl for re-cycling) Service plate (presentation)

Unit Code & Title Qty. UoM 300 gms 300 gms 200 gms 200 gms Week 1 - Precision Cuts: Paysanne SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Carrots (1/2 each) Celery (1 each) Leeks (1/4 each) Potatos Commercial time constraint Yield Always select fresh produce or ingredients with minimal blemishes or bruising. Method 1. Clean work area, set-up work section & follow instructions. 2. Clean the Carrots, Celery & leeks (peeled with minimal wastage) as required. 3. Make sure you remove the skin, top and tail is trimmed. 4. “Various shapes” 15mm width x 3mm thick (Triangles, rectangular, rounds & squares). 6. Present it to your trainer & assessor. 7. Clean and sanitise all work areas. Note 8. Use the vegetables for Minestrone 5. Use the mandolin slicer for cutting carrots Tea Towel / Chux Cloth It also allows the vegetables, if chopped small enough, to be more easily integrated into sauces or to sit lightly as a garnish on top of dishes such as a soup. The goal is to have the vegetables in a size appropriate to the cooking time of the recipe being prepared. The uniformity of the chopped vegetables or fruits is also seen as a mark of the professionalism of the cook that undertook the task. There are a variety of chopping techniques in cooking. Equipment and tools Chopping Board (green) Chef’s Knife & Paring Knife Peeler Medium size bowls or containers for Mise en Place Separate container (bowl for re-cycling) Service plate (presentation) Mandolin slicer

Unit Code & Title Qty. UoM ¼ each Week 1 - Chopped Parsley SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Flat or curly parsley leaf Commercial time constraint 5 mins 1. Clean work area, set-up work section & follow instructions. Yield 180 gm Method 2. Wash the parsley under cold water to remove any foreign matter i.e.: sand or bugs. 3. Remove the stems and keep for use in other dishes. 4. Place the picked leaves onto the chopping board and chop finely. 5. Place the chopped parsley into a clean kitchen cloth and secure by twisting tightly closed. 8. Present it to your trainer & assessor. Chopping board (green) Chef & paring knife Tea Towel / Chux Cloth Clean containers for Mise en Place 6. Rinse the parsley under cold running water until the majority of the green colour is flushed away. 7. Squeeze the excess water out of the bundle. This should result in chopped parsley that is not clumpy and is easily sprinkled. Paper towel Equipment and tools Use it for Minestrone

Unit Code & Title Qty. UoM 1 each Week 1 - Crushed Garlic SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Garlic clove Commercial time constraint 5 mins 1. Clean work area, set-up work section & follow instructions. Yield 1 clove Method 2. Break the bulb of garlic into individual cloves. 3. Place the clove onto a chopping board and press down on it using the palm of your hand until it breaks up slightly. The skin should now be easy to remove. 4. You can now use the flat side of your blade and crush it into a rough paste. 5. Add a pinch of salt and continue to crush. The salt will add friction and assist in making the paste become smooth. 6. Present it to your trainer & assessor. Use it for Minestrone Tea Towel / Chux Cloth Clean containers for Mise en Place Equipment and tools Chopping board (green) Chef & paring knife

Unit Code & Title Qty. UoM 3 lt 250 gms 250 gms 250 gms 250 gms 2 each 2 each 3 each 4 each Parsley stalks Week 1 - Stock: Vegetable stock SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Water Onions Leek Celery Carrots Bay leaves Thyme (sprigs) White peppercorns Commercial time constraint 1.5 hours 1. Clean and wash the vegetables. Cut them into mirepoix. Add the mirepoix to the pot along with the herbs and spices. Yield 4 portions Method Spider 2. Bring to the boil. Turn down to a slow simmer and skim well. 3. Simmer for 1-2 hours, skimming the surface as often as necessary. If the water level evaporates below the level of the vegetables, top up with fresh water. 4. Strain the stock through a chinois into a suitable clean container. 5. Chill and store according to “Food Safety Plan” / use it for Minestrone and Ratatouille (week 3) 6. Clean and sanitise all work areas. Equipment and tools Scales Chef Knife Chinios Ladle Stock pot Tea Towel / Chux Cloth Chopping board Plastic containers 10L bucket

Unit Code & Title Qty. UoM 40 gms 60 gms 50 gms 50 gms 75 gms 100 gms 50 gms 50 gms 200 gms 1.5 lt 50 gms 25.000 gms 5 gms 200 gms 1 each ¼ each 20 gms 6 each Cabbage Paysanne Week 1 - Vegetable Soup: Minestrone SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC029 Prepare stocks, sauces and soups Ingredients Item Cannellini Beans Butter Lardons of bacon Onions Paysanne Celery Paysanne Carrots Paysanne Leek Paysanne Potatoes Paysanne Vegetable stock Commercial time constraint 45 mins Fresh beans Risoni Tomato Paste 1. Put the butter in the pan and gently sweat off the lardons of bacon. Crushed tomatoes Garlic cloves (crushed) Yield 6 portions Parsley bunch (chopped) Parmesan cheese Buguette slices Garnish Grated parmesan Toasted sliced flute of bread served seperately Method 2. Add the onions, garlic, celery, leek, carrots and saute until golden. 3. Add the tomato paste, crushed tomatoes, cabbage and stock and bring to the boil. 4. Cook for a further 10 minutes. 5. Add in the potatoes, cannellini beans and risoni. 9. Clean and sanitise all work areas. 6. Simmer till potatoes and pasta are cooked. Then add green beans. 7. Add chopped parsley and mix thoroughly through the soup. 8. Serve with toasted sliced flute baguette and grated parmesan as an accompaniment Respond to special customer request and dietary requirement - Remove the bacon for religious/ cultural beliefs. Grater Peeler Tea Towel / Chux Cloth Clean containers for Mise en Place Equipment and tools Scales Stock pot Wooden spoon Chopping board Chef knife Ladle Bread knife