SITHKOP010_Assessments_Falguniben Patel

Save your work with the filename <StudentID - Name - UnitName> , answer your assessment questions in this sheet below and upload the assessment once it has been completed. ASSESSMENT SUBMISSION FORM Complete this form and submit to your assessor for grading . It is recommended that you keep a copy of your assessment and your assessment submission form. Student Number 13570616 Student Name Falguniben Patel Email patelfalguni431997@gmail.com Course Title Certificate IV in Kitchen Management Unit Code and Title SITHKOP010 – Plan and cost recipes Assessment Task No. / Title Unit Skills Assessment (USA) Trainer Name Syed Hoque DECLARATION √ I hold a copy of this work which can be produced if the original is lost / damaged . √ This work is my original work and no part of it has been copied from any other student’s work or from another source except where due acknowledgement is made . √ No part of this work has been written for me by any other person except where such collabora t ion has been authorised by the instructor / teacher concerned. √ I have not previously submitted this work for this or any other course / uni t. √ I give permission for this work to be reproduced, communicated, compared and archived for the purpose of detecting plagiarism . √ I give permission for a copy of my marked work to be retained by the college for review and comparison, including review by external examiners. √ I understand tha t: Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our own. It is a form of cheating and is a very serious academic offence that may lead t o exclusion from the college. Plagiarised material can be drawn from, and presented in, wri tt en, graphic and visual form, including electronic data and oral presentations. Plagiarism occurs when the origin of the material used is not appropriately ci t ed . Plagiarism includes the act of assisting or allowing another person to plagiarise or t o copy my/our work . Student Signature I declare that I have read and understood the above declaration. Student ID: 13570616 Student Name: Falguniben Patel Date: 21/05/2023

Student Instructions:  All questions must be answered correctly to be completed satisfactorily.  All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).  Student may handwrite/use computers to answer the questions.  This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment.  You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed. Submission details  The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.  Fill out the Assessment Submission form to the documents you are submitting to be marked.  Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.  The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work.

Menu 1: a la carte menu A. Entrees - (a) Grilled banana walnut bread with lemon curd (b) Prawn and potato salad with hazelnut (c) Grilled haloumi avocado toast (d) Lentil patties on whole meal Bruschetta Soups: (a) Egg lemon soup with chicken and greens (b) Sweet potato and pumpkin soup with coriander sambal and cumin flatbread (c) Noodle soup with beef and yoghurt Main course: (a) Black angus rump (cut of beef) with wild mushrooms (b) Ginger and turmeric rice with crispy eggs (c) Smoky Mexican black bean bowl (smoky beans, creamy scrambled eggs and green rice) (d) Chinese Broccoli with pork belly Desserts: (a) Warm chocolate caramel fudge brownie with ice cream (b) Lemon meringue curd with cream (c) Warm apple Pie H. Write the name or names of the best profitable dish or dishes in the menu: The dish that features in term of profitability is Ginger and turmeric rice with crispy eggs J. Write feedback: (Both positive and negative) (at least 1 positive and 1 negative feedback) Name meal Compliments Improvement s to be done Zi Kilpatrick oysters Delicious More garnish Dani calamari Tender Nothing Lais Salt water barramundi Cook perfectly More lemon Van Lemon garlic chicken Dry Cook less time K. Which dishes sold most: In the establishment Sea Food is sold most

Standard recipe card: Name of dish: Warm apple Pie Portion nos: 2 Portion size: 250g Portion cost: $4.05 Sale price at: $15.00 (% food cost):- 27.0 Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual cost All Purpose Flour All purpose $1.20 $1.20 $1.44 Salt $0.20 $0.20 $0.04 Shortening $0.40 $0.40 $0.16 Cold Water $0.40 $0.40 $0.16 Egg  White $0.30 $0.30 $0.09 1/2 cup milk $0.60 $0.60 $0.36 Salt $0.30 $0.30 $0.09 Sugar $0.50 $0.50 $0.25 All Purpose Flour All Purpose $0.40 $0.40 $0.16 Cinnamon Ground $0.50 $0.50 $0.25 Nutmeg $0.30 $0.30 $0.09 Lemon Peel ;  Grated $0.20 $0.20 $0.04 Salted Butter Salted $4.00 $1.20 $4.80 Apples Golden delicious $0.40 $0.40 $0.16 Total Cost $8.09 Portion Cost $4.05 Method:-  Pre-Heat oven 450 degrees F. Mix Salt and Flour, Mix in Shortening until resembles crumbs  Sprinkle in Cold Water tbsp. at a time until dough pulls together  Form into a ball, wrap with plastic or wax paper, and leave in fridge for 30 mins  Mix Sugar, Flour, Ground Cinnamon, Nutmeg, Grated Lemon Peel, Salt. Peel and Cut apples (medium chunks)  Mix apples into the Sugar mix, coat each slice of apple evenly. Remove dough from fridge and separate into two parts.

A la carte menu Entrees - (a) Grilled banana walnut bread with lemon curd (b) Prawn and potato salad with hazelnut (c) Grilled haloumi avocado toast (d) Lentil patties on whole meal Bruschetta Soups: (a) Egg lemon soup with chicken and greens (b) Sweet potato and pumpkin soup with coriander sambal and cumin flatbread (c) Noodle soup with beef and yoghurt Main course: (a) Black angus rump (cut of beef) with wild mushrooms (b) Ginger and turmeric rice with crispy eggs (c) Smoky Mexican black bean bowl (smoky beans, creamy scrambled eggs and green rice) (d) Chinese Broccoli with pork belly Desserts: (a) Warm chocolate caramel fudge brownie with ice cream (b) Lemon meringue curd with cream (c) Warm apple Pie

Menu 2: Buffet menu A. Greek Salad Roasted Tomato Salad with Fresh Oregano Kumara and Taleggio stack Shammi Kebab Fried Calamari Chilli Basil with prawns Vegetarian pizza Lamb Chop and Black pudding rosemary gravy and garlic mash Baked Pork Belly Duck Parfait Cheese Cake Chocolate fudge Brownies Gulab Jamun Bubble Tea Gajar Halwa G. Write the name or names of the best profitable dish or dishes : Write the most profitable in the menu I. Write feedback: (Both positive and negative) (at least 1 positive and 1 negative feedback) Name meal Compliments Zi  Fattoush salad Delicious Dani  Green Beans and Burrata Tender Lais  Roasted Carrot Salad Cook perfectly Van  Honey glazed ham Dry J. Most popular dishes: Cheese and pickle sausage roll was the most popular amongst all.

Place into a serving bowl ensuring the feta is on the top and gem leaves round the outside for presentation. Yields test: X = (0.900 x 100) : 1.000 X = 90 : 1.000 X = 90 % From 1.000 kg of raw onion we obtain a net yield of 0.800 kg after peeling and trimming. We have 900 gm onion Buffet Menu $50 per person Greek Sala Roasted Tomato Salad with Fresh Oregano Kumara and Taleggio stack Shammi Kebab Fried Calamari Chilli Basil with prawns Vegetarian pizza Lamb Chop and Black pudding rosemary gravy and garlic mash Baked Pork Belly Duck Parfait Cheese Cake Chocolate fudge Brownies Gulab Jamun Bubble Tea Gajar Halwa

Menu 3: Cyclical menu A. Day Entree Main Dessert Monday Sweet potato latkes Poached salmon with raw vegetable salad Gluten free chocolate brownies Tuesday Cheesy macaroni soufflé Baked fish on vegetable Summer pudding Wednesday Coriander and ginger scallops Chicken Wing Bolognaise Pasta Bake Thursday Lamb-stir fry with coconut rice Spinach and ricotta filo triangles Honey Cheese cake Friday Spicy sweet potato soup with chili coriander cream Prawns Spring Rolls Rock melon sorbet H. Write feedback: (Both positive and negative) (at least 1 positive and 1 negative feedback) Name meal Compliments Zi Cheese sandwich Delicious Dani Rice Cracker Tender Lais Chicken noodles Cook perfectly Van Ham pizza Dry I. Most popular dishes: Spaghetti with ground beef was most popular dishe Write the name or names of the best profitable dish or dishes: Chicken nuggets and cooked carrots were the best featured in terms of profitability Other options: Ham cheese pizza with lettuce salad was most profitable. For future, cheese sandwich and meat sauce could be reduced.

Yields test: X = (0.900 x 100) : 1.000 X = 90 : 1.000 X = 90 % From 1.000 kg of raw onion we obtain a net yield of 0.800 kg after peeling and trimming. We have 900 gm onion Cyclical menu $25 per person Day Entree Main Dessert Monday Sweet potato latkes Poached salmon with raw vegetable salad Gluten free chocolate brownies Tuesday Cheesy macaroni soufflé Baked fish on vegetable Summer pudding Wednesday Coriander and ginger scallops Chicken Wing Bolognaise Pasta Bake Thursday Lamb-stir fry with coconut rice Spinach and ricotta filo triangles Honey Cheese cake Friday Spicy sweet potato soup with chili coriander cream Prawns Spring Rolls Rock melon sorbet

Menu 4: Degustation menu A. 5 course menu: Starter Honey Mustard Broccoli Salad Soup Tomato soup Entrees Chicken Lolipop Mains Kadai Mix Veg Chicken Madras Desserts Baked Apricot Dessert H. Write feedback: (Both positive and negative) (at least 1 positive and 1 negative feedback) Name meal Compliments Zi Pava Delicious Dani Poke Tender Lais Heirloom tomato Cook perfectly Van Lamb loin Dry I. According to the feedback write down what improvement you will make in future: In future, care will be taken to reduce cheese in beach honeydew duck breast. Standard recipe card: Name of dish: Chicken Lollipop Portion nos: 4 Reference source: Futura Group Portion size: 250g Portion cost: $5.71 Sale price at: $15.00 (% food cost):- 29.2% Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual cost Chicken wings Full size 6.00 $3.00 $18.00 Oil(500 ml), For frying 2.00 $1.50 $3.00 Chili powder Tablespoons 2.00 $0.40 $0.80 Ginger garlic paste Tablespoons 2.00 $0.70 $1.40

DEGUSTATION MENU $40 per person Starter Honey Mustard Broccoli Salad Entrees Chicken Lolipop Mains Kadai Mix Veg Chicken Madras Desserts Baked Apricot Dessert

Menu 5: Ethnic menu A. Traditional menu: Entrée’s Vegetarian Tagine (v) - $13 Mains Greek style gnocchi - $24 Desserts Sugar free sizzler chocolate brownies- $8 H. Write feedback: (Both positive and negative) (at least 1 positive and 1 negative feedback) Name Meal Compliments Zi Saffron rice Delicious Igor Caprese salade Not fresh Van Cacciuco Cook perfectly I. According to the feedback write down what improvement you will make in future: Check the feedback and write the improvement point Standard recipe card: Name of dish: Greek-style gnocchi Portion nos: 5 Reference source: Taste.com.au Portion size:7 Portion cost:$18.84 Sale price at: $20 (% food cost) Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual cost Ripe tomatoes Quartered 400g 4.90 4.90 Red capsicum Quartered, seeds removed 2 2.50 1.25 Garlic cloves Unpeeled 2 0.84 5 Olive oil To drizzle 0.10 0.73 Potato gnocchi 1 kg 6 3 Olives Pitted Kalamata 1/2 cup (60g) 0.50 4.60 Flat-leaf parsley Chopped 1 tablespoon 1 2.98 Marinated feta 75 g 3 8

Menu 6: Set/Table d’hote menu Entrée’s Twice cooked Adelaide plains pork Creamy chicken and mushroom Mains Carved Fleurieu Lamb rump Green curry chicken Desserts Lemon Cake Flourless Chocolate Cake H. Write feedback: Name Meal Compliments Zi Vegetarian Tagine Delicious Igor Greek style gnocchi Not fresh Van Sugar free sizzler chocolate brownies Cook perfectly I. According to the feedback write down what improvement you will make in future: We have to provide fresh food and maintain quality of food Standard recipe card: Name of dish: Twice cooked Adelaide plains pork Portion nos: 5 Portion size: 250g Portion cost: $4.93 Sale price at: $15.00 (% food cost):- 29.8% Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual cost Pork belly Boneless, about 10 cm wide 0.40 $4.20 $1.68 Ginger Sliced 0.10 $0.80 $0.08 Water 2 liter 2.00 $1.50 $3.00 Salt Fine 0.06 $0.50 $0.03 2 cm knob of ginger Finely chopped 2 2.00 $0.40 $0.80 Oil Peanut 2.00 $0.60 $1.20 Cloves garlic, Finely chopped 2.00 $0.40 $0.80

Chilli flakes Pinch 1.00 $0.40 $0.40 Black beans Sichuan 1.00 $0.80 $0.80 Fresh long red chilli, Finely sliced 0.50 $0.20 $0.10 Fresh long green chilli, Finely sliced 0.50 $0.30 $0.15 Bean sprouts, Trimmed 0.03 $0.40 $0.01 Chinese chicken stock Extra if needed 1.50 $0.90 $1.35 Soy sauce Light 1.00 $0.80 $0.80 Small leek Finely sliced 1 $0.70 $0.70 Shaoxing wine Shaoxing 1.50 $3.00 $4.50 Chilli oil Chilli 2.00 $2.50 $5.00 Sesame oil Sesame 2.00 $0.80 $1.60 Sugar White 2.00 $0.80 $1.60 Garlic chives, Cut into 3 cm lengths 0.03 $0.90 $0.03 Total Cost $24.63 Portion Cost $4.93 Method:-  To press the pork. Place the pork belly, ginger, water and salt in a heavy-based saucepan and bring to a simmer, then turn off the heat and leave the pork to cool in the liquid.  Remove the pork and place on a plate or tray lined with baking paper; place another piece of baking paper over the pork and another plate or tray on top of that.  Weight with tins of food or similar to press the meat, and then refrigerate overnight. The next day, cut the pork into slices about 8 cm long and 3 mm thick, like bacon rashers.  To fry the pork Place a wok over high heat. When it is smoking hot, drizzle in half the peanut oil and quickly stir-fry the pork until golden, then remove and set aside.  Add the remaining peanut oil to the wok and stir-fry the ginger and garlic until fragrant. Add the chili flakes and briefly stir-fry, then add the black beans, red and green chilies, bean sprouts and the leek and cook until soft and wilted.  Pour in the Shaoxing wine, stirring to deglaze the wok, and then add the stock, soy sauce, sugar and garlic chives.  Return the pork to the wok and cook for a minute or two just to warm everything through. Add a little more chicken stock if it seems too dry. Finish with the chili oil and sesame oil and serve immediately.