Assessment Tasks and Instructions

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: CHeng Date: 9 / 7 /2021 □ This assessment: □ First Attempt □ 2nd Attempt □ Extension – Date: / / □ RESULT OF ASSESSMENT □ Observation Instance 1 □ Satisfactory Not Yet Satisfactory □ Observation Instance 2 □ Satisfactory Not Yet Satisfactory □ Feedback to Student: □ □ □ □ □ □ Assessor(s) Signature(s): □ Nick Mercy □ Da te: □ 30 / 03 / 2021 □ Student Signature □ □ Da te: □ / /

Service Instance 1 Assessment Criteria S NYS S NYS Comments 1. Plan food production requirements Determines food production requirements taking into consideration: o customer requirements o deadlines o meal quantities required o menu items o organisational standards o portion control o special customer requests o special dietary requirements o standard recipes o timeframe o type of food to be prepared Chooses food production processes to ensure nutritional value, quality and structure of foods: Details as relevant: determines appropriate cooking process o bulk cooking o cook-chill for extended life o cook-chill for five-day shelf life o cook-freeze o fresh cook Selects the appropriate in-house food production system to meet food production requirements o refers to menu, functions schedule, special requests to determine appropriate production for required service o analyses food production requirements o develops operational plan to meet those needs o demonstrates technology skills through use of computers, calculators etc to determine best outcomes Selects and collates standard recipes o reads and interprets recipes o adjusts recipes according to anticipated numbers o creates stock requirement list Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements o writes comprehensive yet easily accessible work flow schedule/ run sheet o mise en place plans o food preparation lists Develops food preparation lists for use of food production personnel o sequences the stages of food preparation and production for

o Presentation/Garnish Supervises the safe storage of food o covered o food items are clearly labelled and dated o cooled in the correct time o Where 2/4 hour rule applies, documentation is completed o stored in appropriate area – fridge, freezer, chiller, dry area o stock rotation (FIFO)

Controls the production sequence of food items to enable smooth work flow and minimise delays o identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency o determines timings for the production sequence of various food items o advises team members accordingly whether they are on schedule 4. Monitor the quality of kitchen outputs. S NYS S NYS Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items o checks that recipes are being followed o checks cooking times o checks for consistency o checks storage o checks food safety (contamination, personal and equipment hygiene, temperatures of food) o checks cooking methods are correct Checks that items match recipes and menu descriptions Details: o feedback from kitchen staff o formal audits against organisational standards o taste tests of food being cooked o visual inspection of presentation o customer feedback Ensures that food items are of consistent quality and meet organisational standards o recognises deficiencies in the quality of food o makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage checks against operational standards to ensure consistency of product Conducts final check on food items before they are served, stored or dispatched from the kitchen o taste o visual appearance, decoration o presentation, accompaniments o storage procedure o temperatures Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards o recipes o seasoning o ingredients o cooking methods

Name of Student: ____________________________ Date Due: __________________________________ A. This log shall be used to document the coordination of cooking operations during full service periods. B. The 12 service instances must include at least 2 of the following food production processes: □ bulk cooking □ cook chill for extended life □ cook chill for five-day shelf life □ cook freeze □ fresh cook. C. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 12 occasions. D. Each service detail and task outlined in each of the log book instances must be completed. E. To calculate food requirements for recipes, use the template “Standard Recipe Card”. F. To collate food orders, you may use the electronic template “Banquet Analysis Sheet” (BAS) provided to you by your trainer. G. To record workflow planning and communication use the template “Workflow”. H. For 4 service periods you must provide: workflow plans preparation lists recipe cards For 4 of the 12 instances you must provide in addition to the above documentation: Calculation of food requirements and Food orders which must cover 4 of the following service styles: □ à la carte □ cook freeze

alacard: served

Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 3 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:9/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Red capsicum, red onion, chieves, red wine, vinegar, garlic, celery, yupe, jupper berry, fennel seeds Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Bulk cooking/fresh cooking List the adjustments you have made to food production processes during the service period: Dice all capsicum after they been roasted on the oven, making sure when cooking their will be nothing stuck on the bottom of the pot. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Workflow plan prepared and attached Prep. List attached Food Order attached Food Requirement Calculation attached

Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 4 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:9/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Onion, garlic, lemon, majoram, caraway seeds, butter, parsley, potatoes, dice beef, tomatoes sauce, paprika and beef stock Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Bulk cooking and cook and chill for extended life List the adjustments you have made to food production processes during the service period: Sweat the onion bit longer to have a better taste, ,aking sure beef is cooked slow on low fire, adding extra stock to have a better taste. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Workflow plan prepared and attached Prep. List attached Food Order attached Food Requirement Calculation attached

Supervisor’s Name ______ ___________ __ _______________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 5 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:9/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Asian vermicelli, dried mushroom, onion, garlic, green prawn meat, carrot, shallot, portk minced, fish sauce, corn flower, sprin roll wrap Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Bulk cooking and cook and chill for extended life List the adjustments you have made to food production processes during the service period: Cautious on the spring roll wrap as it fragile, onion and carrot was cook till able to eat and cooled to be wrapped up. Use of wet cornflour to test the oil temperature. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 6 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:9/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking

No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Palme sugar, red chillie, garlic, lice juice, fish sauce, water, rice vinegar Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Bulk cooking and cook and chill for extended life List the adjustments you have made to food production processes during the service period: Less fish sauce was used as red chillie already have strong taste, used of blender was used to cut the chillie and garlic to speed up the progress. Dice vegetable was added to fish the sauce with addition colour. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 7 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:16/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Egg, tomatoes, mayonnaise, white whine, lemon, tomatoes sauce. Provide an overview of actions you have used to organise availability of all supplies for the food production period:

Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Bulk cooking/cook and chill for extended life List the adjustments you have made to food production processes during the service period: Boil the egg for 3 minute extra instead of 10 minute, mushroom and white wine cooked together and add lemon juice at the end before serve. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 8 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:16/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Carrot, onion, leek, celery, chicken, soup noodle, thyme, clove, pepercorm Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Baulk cooking/ Cook and chill for extended life

List the adjustments you have made to food production processes during the service period: Took out vines inside the leek, chicken pan fried to add on colour. Return the vegetable and chopped chicken to the soup and reheat. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 9 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:16/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Lamb bones, carrot, onion, celery, tomatoes, white wine, mushroom, oil, thyme Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Add the jus, bay leaf and thyme and reduce gently to the desired consistency. Adjust the seasoning and strain prior to service, Vegetable was roasted separatly and some was raosted with the meat to prevent the meat from sticking to the bottom of the tray List the adjustments you have made to food production processes during the service period: Baulk cooking List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment

Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 10 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:16/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Green cabbage, red cabbage, carrot, parsley, red onion, garlic, orange, dried mix herb, eggs, oil, vinegar Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Baulk cooking List the adjustments you have made to food production processes during the service period: We used fresh herbs instead as it was about to go bad. Used of older carrot to reduce waste. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:

Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 11 of 12 Name of Establishment / Outlet:__Shelton restaurant Date of service:16/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Onion, garlic, wine, organo, basil, tomatoes pure, beef mince, butter, tomatoes paste Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Baulk cooking List the adjustments you have made to food production processes during the service period: Used of fresh oregano to reduce waste, dice the garlic finely to give a better smell and flavour. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service. __ Supervisor’s Name ______ _____________ _______________ Signature ________________________Date _____________________ SITHKOP005 Coordinate cooking operations Instance 12 of 12

Name of Establishment / Outlet:__Shelton restaurant Date of service:16/07/2021 Service Style/Period: baulk cooking operation (lunch) Food production process: Baulk cooking No. of kitchen staff: 3 No. of Covers/Portions prepared: /portion prepare 40 List the food production requirements you have identified for this service period: Onion, garlic, ginger, fennel seeds, skim milk, lamb stock, dice lamb, oil, yougurt, lemon, almound grounded, Provide an overview of actions you have used to organise availability of all supplies for the food production period: Checked the preparation list of all the ingredient that we needed for the day and collect all the ingredient in the cool room. Infromed the supervisor the needs for following days order for delivery. Double checked all stock and report on run out supply and ingredients low on. List the food production processes you have monitored during the service period: Baulk cooking List the adjustments you have made to food production processes during the service period: We chopped cfinelly the masala and feenel seeds instead of grinding it as didn’t have a grinder. The land was put for longer in a lower teamperature as it was suppose to cook the lamb to a greater texture and easier separate the meat from the bone. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Checked thee expiry days of every item first Return or throwing away expired items FIFo Use the old items first Check the quality of the vegetable and meat If the veggies is not in good shap, it been trown Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Gather the rubbish and throw in the bin can. Temperature that was recorded in temperature record control sheet or book. Clean all equipment that is been utilised. Seal off the gas and turn off all not used stoff and equipment to reduce electricity cost. Check the preparation list of the service.

Work Flow Plan/ End of Service Procedures DATE: STUDENT NAME: STUDENT NUMBER: Activity: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: Recipe name: TIME Task (Description) and Priority Equipment & WHS Details 7:00am Check all delivery(meat, fish, poultry, dairy, bread, and vegetables ) Infrarated temperature, records sheet, PO sheet Checking all delivery is seal properly and no leak on any of the product and the date of extire. Check the temperature of the items. 7:10am Clean and sanitize the working bench. Gather all equipment and set up tations Soap water, sanitizer Clean all bench with soap and sanitizer whipped. Place the equipment and station set up. 7:20am Look instruction, prep lsit miss en place. Collect all the ingredient in walk in chiller/ cool roo White chio board, trolley, container, bowl, Surpervion of my supervisor follow the recipe and number of booking 8:30am Clean and separate the cos leave and refresh in a colander Chop the bacon , slice the anchovies, peel and crush the garlic, dice the bread Poach the eggs and regresh Knife, chopping board, bowl Plate the heart leaves onto chilled plate Tear the remain leave into require size, and dry out the water from inside. Finish with the remaining bacon, parmesan croutons, paoched eggs and anchovy fillet. 8:50am Shred the lettuce Slice the tomatoe Season the chichen Knife, pan, chooping board Seasonning the chicken, Season the chichen breast and pan fry. Aff bacon and cook until crispy Top up with the second bread slice and aff more mayonnaise Place the slice on the bacon 10:20am Do mis en place, turn on all equipment Chopping board, knife, bowl, container, As per recope instruction 11:50 Service time

End of Service Procedures example handling,storage,cleaning Equipment Chemicals used Details 11:30am Chechange containers, wrap and label, discard Container, tape, wrap FIFO, pack everything into the container and lable and put into the fridge or taken home. 11:40am Clean all equipment and bench Sanitizer, soap, tower Wash all equipment and put it through dishwasher and wipe and place back to the place belond, making sure no miss in placement. 12:00p m Ccheck all electricity and gas Making sure electricity are close and gas are seal properly, making sure no gas leak and fridge is powered and close properly.

Work Flow Plan/ End of Service Procedures

Standard Recipe Card STUDENT NAME: STUDENT NUMBER Name of dish: caesar salad Portion #: Ref.source:   Total Cost: Portion size: Portion Cost: Sale Price at ( Food Cost) Sales Price   Food Cost %   Commodities Cost Portion Cost   Method: Standard Recipe Card STUDENT NAME: STUDENT NUMBER Name of dish: caesar salad Portion #: Ref.source:   Total Cost: Portion size: Portion Cost: Sale Price at ( Food Cost) Sales Price   Food Cost %   Commodities Cost Portion Cost   Method: Standard Recipe Card STUDENT NAME: STUDENT NUMBER Name of dish: caesar salad Portion #: Ref.source: capsicum soup     Total Cost:     Portion size:   Portion Cost:     Sale Price at   % ( Food Cost) Sales Price     Food Cost %   30  Weight kg/l/Unit Cost per kg/l/Unit Actual     Total Cost         Portion Cost     Method: Standard Recipe Card STUDENT NAME: STUDENT NUMBER Name of dish: caesar salad  Beef goulash   Portion #: Ref.source:     Total Cost:     Portion size:   Portion Cost:     Sale Price at   % ( Food Cost) Sales Price     Food Cost %   30  Commodities Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost                                                                                                                                                                                                                                                       Total Cost           Portion Cost     Method:

Preparation list instance 1 :(ceasar salad ) Clean and separate the cos leaes and refresh in a colander Chop the bacon. Slice the anchovies. Peel and crush the garlic. Dice the bread Peach the egg and regresh Prepare the ceasar dressing Preparation list instance 2 :(Club sandwich) 1. Season the chichen breast and pan fry or grill. Add the bacon and cook until crisp 2. Toast and butter the bread. Put the lettuce on the first slice, top with tomato 3. Top with the second bread slice and addd more mayonnaise and some bacon 4. Place the thrisd slice on top of the bacon. Insert skewer and cut diagnonally into triangle Preparation list instance 3 :(raosted red ) 1. Cut the cheeks off the ca[sicum and remove the membrane 2. Peel and chop the onion and garlic. Wash and dice the celery 3. Wrap the oregano, thyme, juniper berries and fennel seeds in muslin and tie securelywith kitchen string . 4. Finily slice the chieves Preparation list instance 4 :(Mini spring rolls nuoc cahm dipping asuce) 1. Soak the vermicelli in hot water anddrain once softened. Soak the mushroos 2. Peel and dice the onion and garlic . chop the prawn meat 3. WRPW the carrot and cut into juilienne. Slice the shallots and mushrooms 4. Finelly chop th. Coriander leaves

Order list instance 1 :( ceasar salad) Prepare the Lettuce: Wash and chop fresh Romaine lettuce into bite-sized pieces. Prepare Croutons: Cut bread into cubes and toast in a pan with olive oil until golden brown. Assemble the Salad: Place the chopped lettuce in a large bowl. Add the toasted croutons. Add Parmesan Cheese: Grate fresh Parmesan cheese and sprinkle it over the salad. Caesar dressing over the salad. Mix the salad gently to coat ingredients with the dressing. Order list instance 2 :(Club sandwitch) Shred the lettuce Slice the tomatoes Season the chichen breast and pan fry. Add the bacon and cook until crisp Toast and butter the bread. Put the lettuce Top with the bread on top Place on plate and garnish as desired

Order list instance 3 :(roasted red capsicum soup) 1. Cut the cheeks off the ca[sicum and remove the membrane 2. Peel and chop the onion and garlic. Wash and dice the celery 3. Wrap the oregano, thyme, juniper berries and fennel seeds in muslin and tie securelywith kitchen string . 4. Finily slice the chieves 5. Spray the capsicum with cooking oil and place on a tray and put in the oven at 240C 6. Remove the bouquet garni, add half the chieves and blend using a stick mixter. order list instance 4 :(beef goulash) 1. Peel and dice the onion and garlic 2. Zest the lemon 3. Pick the marjoram leaves. Mix with the caraway seeds, lemon zest and some of the butter, then chop finely 4. Pick and slice the parsley leaves 5. Peel and turn the potatoes Cooking Duration 60-90 minutes 1. Sweat the onion and garlic in the remaining butter until glassy 2. Add the seasoned meat and seal. Add the tomato paste and sweat, then add the paprika 3. Spoon in the herb mixture and sweat for 2-3 minutes 4. Cover with stock (1cm above the meat) and stew slowly. Once the meat is tender, adjust the seasoning and sprinkle the chopped parsley over the top. Skim if required Steam the potatoes Plating

Pictures week 1 and week 2 SITHKOP005 coordinate cooking operations