Assessment task 1
Part A
Personal hygiene and health check
1) For the food handler personal hygiene is very important.
2) Maintaining personal hygiene reduces the risk of food contamination.
3) Food handlers must make sure that when preparing the dishes hands must be clean.
4) While handling the food they must not touch their nose, mouth, clothes, and hair (Bhattacharya, et al., 2019).
Part B
Mise En place requirements
1) When preparing the dishes for all the needs of the dishes obtain and review the recipes.
2) In the notebook, the cooking plan must be prepared and written down.
3) Workspace must be prepared.
4) All the required ingredients will be gathered.
5) All the ingredients will be measured.
6) All the ingredients will be placed in the right size bowls, dishes, and containers.
7) Ingredients and supplies must be selected based on the requirements of the stock rotation.
8) Before preparing the dishes perishable supplies must be checked.
9) All the required ingredients will be set around the cooking station.
10) Requirements required will be selected (Fisher, and Louw, 2020).
Assessment task 2
Part A
Personal hygiene and health check
1) For the food handler personal hygiene is very important.
2) Maintaining personal hygiene reduces the risk of food contamination.
3) Food handlers must make sure that when preparing the dishes hands must be clean.
4) While handling the food they must not touch their nose, mouth, clothes, and hair (Singh, et al., 2019).
Part B
Preparation
Step 1- Wash hands
1) Before starting the work hands must be washed with soapy water.
2) And then they must be dried with the help of a paper towel or air dry (Hillier, 2020).
Step 2- Check tools, equipment, and ingredients
1) Review the recipe book and make sure all the required equipment, tools, and ingredients are available.
2) Make sure all the tools and equipment are clean.
3) If there is any faulty equipment identified it must be immediately reported to the superior authority available.
4) As required make the adjustments to the equipment (Falcomer, et al., 2020).
Step 3- Prepare ingredients
1) For the recipe, all the needed ingredients will be collected.
2) To avoid cross-contamination all the ingredients will be placed nicely.
3) For the vegetables and meat, different cutting boards will be used.
4) For the cutting, peeling, and slicing small equipment will be used.
5) Make sure the recipe is prepared as per described time in the recipe book (Bıyıklı, et al., 2020).
Part C
Cooking
Step 4- Prepare food items
Recipe 1
Dry Curry of Cabbage, Carrot, and Coconut (Thoran)
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Coconut oil or | 3 tbsp. |
| Black mustard seeds | 2 tbsp. |
| Fresh curry leaves | 2 tbsp. |
| Cumin seeds | 1 tsp |
| Dried Kashmiri chilies | 2 |
| Fresh root ginger | 30g/1oz |
| Ground turmeric | ½ tsp |
| Salt | As per taste |
| Coarsely ground black pepper | ½ tsp |
| Hispi or pointed spring cabbage | 250g/9oz |
| Fresh green chilies | 2 |
| Carrots | 2 |
| Fresh or frozen coconut flesh | 100g/3½oz |
Method
1) In a heavy base saucepan oil will be heated, and mustard seeds, curry leaves, dried chilies, and cumin seeds will be added.
2) Then ginger paste, salt, black pepper, and turmeric will be added and mixed for 30 seconds.
2) All the left ingredients will be mixed with the paste and it will be covered for 5 minutes.
3) In the coconut and green chilies will be stirred and cooked.
It can be served with cooked steamed rice (Akoğlu, et al., 2020).
Recipe 2
Vegetable curry with cucumber raita
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Oil | 3 tbsp. |
| Ginger garlic paste | 1.5 tsp |
| Cumin seeds | 1 tsp |
| Onion | 1.5 cup |
| Green chilies | 2 |
| Tomatoes | 1.5 cup |
| Salt | As per taste |
| Turmeric | 1 tsp |
| Red chili powder | ½ tsp |
| Kasuri methi | 1 tsp |
| Coriander leaves | 3 tbsp. |
| Carrot | 1.13 cup |
| Potatoes | 1.13 cup |
| Peas | 1 cup |
| Green beans | ½ cup |
| Cauliflower florets | 1.13 cup |
For cucumber raita
| Ingredient’s | Quantity required (6 people) |
| Cucumber | 3 cup |
| Yogurt | 3 cup |
| Red chili powder | 1.5 tsp |
| Cumin powder | 3 tsp |
| Chat masala | 1.5 tsp |
| Salt | As per taste |
| Coriander leaves | 3 tbsp. |
Recipe 3
Sri Lankan spicy green apple curry (no sugar or with the sugar-free product)
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Smith apples | 3 |
| Oil | 6 tbsp. |
| Mustard seeds | 1.5 tsp |
| Medium onion | 1 |
| Bay leaves | 2 |
| Green chili peppers | 1 |
| Red chili peppers | 5 |
| Sri Lankan roasted curry | 1 tbsp. |
| Turmeric powder | ½ tsp |
| Chili powder | ½ tsp |
| Garlic cloves | 3 |
| Salt | As per taste |
| Coconut milk | ½ cup |
| Apple cider | 1/3 cup |
Procedure for the portion control-
1) High-risk food must be kept at the 5-degree C.
2) Raw foods will be kept below cooked foods.
3) In suitable covered containers food will be stored.
4) Thawed foods will be avoided by being refrozen (Mishra, et al., 2019).
Step- 5: clean all the equipment and tools
1) When the cooking is finished all the equipment and tools will be cleaned with the help of a suitable cleaning agent.
2) All the equipment and tools will be dried and placed in their place.
3) Safe storage of the tools and equipment will be ensured.
4) If by mistake any equipment is broken then it must be immediately reported to the head chef (Puppin Zandonadi, et al., 2020).
Part D
Presentation and storage
Step 6: serve six different customers
1) All the dishes will be presented to the customers in the suitable crockery.
2) Suitable cutlery will be used for presenting and serving the dishes.
3) Suitable garnishing will be used to make the dish more eye appealing.
4) If there is any spill or drips it will be cleaned (Flores, et al., 2019).
Assessment task 3
Part A
Personal hygiene and health check
1) For the food handler personal hygiene is very important.
2) Maintaining personal hygiene reduces the risk of food contamination.
3) Food handlers must make sure that when preparing the dishes hands must be clean.
4) While handling the food they must not touch their nose, mouth, clothes, and hair (Varjani, et al., 2019).
Part B
Mise En place requirements
1) When preparing the dishes for all the needs of the dishes obtain and review the recipes.
2) In the notebook, the cooking plan must be prepared and written down.
3) Workspace must be prepared.
4) All the required ingredients will be gathered.
5) All the ingredients will be measured.
6) All the ingredients will be placed in the right size bowls, dishes, and containers.
7) Ingredients and supplies must be selected based on the requirements of the stock rotation.
8) Before preparing the dishes perishable supplies must be checked.
9) All the required ingredients will be set around the cooking station.
10) Requirements required will be selected (Palmer, and Cirasella, 2021).
Assessment task 4
Part A
Personal hygiene and health check
1) For the food handler personal hygiene is very important.
2) Maintaining personal hygiene reduces the risk of food contamination.
3) Food handlers must make sure that when preparing the dishes hands must be clean.
4) While handling the food they must not touch their nose, mouth, clothes, and hair (Yu, et al., 2021).
Part B
Preparation
Step 1- Wash hands
1) Before starting the work hands must be washed with soapy water.
2) And then they must be dried with the help of a paper towel or air dry.
Step 2- Check tools, equipment, and ingredients
1) Review the recipe book and make sure all the required equipment, tools, and ingredients are available.
2) Make sure all the tools and equipment are clean.
3) If there is any faulty equipment identified it must be immediately reported to the superior authority available.
4) As required make the adjustments to the equipment.
Step 3- Prepare ingredients
1) For the recipe, all the needed ingredients will be collected.
2) To avoid cross-contamination all the ingredients will be placed nicely.
3) For the vegetables and meat, different cutting boards will be used.
4) For the cutting, peeling, and slicing small equipment will be used.
5) Make sure the recipe is prepared as per described time in the recipe book (Palmer, and Cirasella, 2021).
Part C
Cooking
Step 4- Prepare food items
Recipe 1
Spiced North African-Style Eggs with Homemade Flatbreads
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Olive oil | 2 tbsp. |
| Pepper | 1 |
| Onion | 1 |
| Crushed chili flakes | ½ tsp |
| Chopped tomatoes | 500 gram |
| Black pepper and salt | As per taste |
| Eggs | 7 |
| Feta cheese | 150 gram |
Recipe 2
Tofu miso soup
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Vegetable broth | 12 cup |
| Nori sheet | 3 sheet |
| Yellow miso paste | 12 tbsp. |
| Crushed chili flakes | ½ tsp |
| Green chard | 1.5 cup |
| Green onion | 1.5 cup |
| Firm tofu | 0.75 cup |
Recipe 3
Golden egg curry (garnished with the boiled egg white slice and fresh coriander leaves and then served with hot and glazed dinner rolls).
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Green chilies | 6 |
| Finger chilies | 6 |
| Shallots | 250 grams |
| Garlic cloves | 6 |
| Fresh ginger | 65 grams |
| Fresh turmeric | 50 grams |
| Vegetable oil | 100 ml |
| Lemongrass | 6 stalk |
| Coconut milk | 600 ml |
| Sea salt flakes | 6 tsp |
| Tamarind paste | 6 tsp |
| Egg | 10 |
Recipe 4
Spinach and cheese soufflé
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Spinach: | |
| Truly Grass Fed unsalted butter | 4 tbsp. |
| Spinach | 3 bunch |
| Onion | 3 |
| Garlic cloves | 3 |
| Salt | As per taste |
| Soufflé : | |
| Unsalted butter | 6 tbsp. |
| Flour | 1 cup |
| Cold milk | 2 cup |
| Dijon mustard | 4 tsp |
| Cheddar cheese | 4 oz. |
| Eggs | 4 |
| Salt and white pepper | As per taste |
| Breadcrumbs | 100 gram |
Recipe 5
Egg Pakora with hollandaise sauce
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Egg | 12 |
| Black pepper | 3 tbsp. |
| Refined oil | 3 cup |
| Dry mango powder | 3 tbsp. |
| Meat masala | 3 tbsp. |
| Salt | As per taste |
| Chili flakes | 1/3 cup |
| Garlic paste | 1.5 tbsp. |
| Ginger paste | 1.5 tbsp. |
| Gram flour | 17 gram |
Ingredients required for the hollandaise sauce:
| Ingredient’s | Quantity required (1 person) |
| Egg yolk | 1 |
| Lemon juice | ½ tbsp. |
| Dijon | ½ tsp |
| Salt | As per taste |
| Cayenne pepper | Pinch |
| Butter | 2 tbsp. |
Health risk:
There is some health risk associated with raw egg product that can be contaminated. There can be an increase in the bacteria which can lead to the salmonella infection contraction.
Procedure for the portion control-
1) High-risk food must be kept at the 5-degree C.
2) Raw foods will be kept below cooked foods.
3) In suitable covered containers food will be stored.
4) Thawed foods will be avoided by being refrozen (Oliveira, et al., 2020).
Step- 5: clean all the equipment and tools
1) When the cooking is finished all the equipment and tools will be cleaned with the help of a suitable cleaning agent.
2) All the equipment and tools will be dried and placed in their place.
3) Safe storage of the tools and equipment will be ensured.
4) If by mistake any equipment is broken then it must be immediately reported to the head chef.
Part D
Presentation and storage
Step 6: serve six different customers
1) All the dishes will be presented to the customers in the suitable crockery.
2) Suitable cutlery will be used for presenting and serving the dishes.
3) Suitable garnishing will be used to make the dish more eye appealing.
4) If there is any spill or drips it will be cleaned (Lopez, et al., 2019).
Assessment task 5
Part A
Personal hygiene and health check
1) For the food handler personal hygiene is very important.
2) Maintaining personal hygiene reduces the risk of food contamination.
3) Food handlers must make sure that when preparing the dishes hands must be clean.
4) While handling the food they must not touch their nose, mouth, clothes, and hair.
Part B
Mise En place requirements
1) When preparing the dishes for all the needs of the dishes obtain and review the recipes.
2) In the notebook, the cooking plan must be prepared and written down.
3) Workspace must be prepared.
4) All the required ingredients will be gathered.
5) All the ingredients will be measured.
6) All the ingredients will be placed in the right size bowls, dishes, and containers.
7) Ingredients and supplies must be selected based on the requirements of the stock rotation.
8) Before preparing the dishes perishable supplies must be checked.
9) All the required ingredients will be set around the cooking station.
10) Requirements required will be selected (Fisher, and Louw, 2020).
Assessment task 6
Part A
Personal hygiene and health check
1) For the food handler personal hygiene is very important.
2) Maintaining personal hygiene reduces the risk of food contamination.
3) Food handlers must make sure that when preparing the dishes hands must be clean.
4) While handling the food they must not touch their nose, mouth, clothes, and hair.
Part B
Preparation
Step 1- Wash hands
1) Before starting the work hands must be washed with soapy water.
2) And then they must be dried with the help of a paper towel or air dry (Hillier, 2020).
Step 2- Check tools, equipment, and ingredients
1) Review the recipe book and make sure all the required equipment, tools, and ingredients are available.
2) Make sure all the tools and equipment are clean.
3) If there is any faulty equipment identified it must be immediately reported to the superior authority available.
4) As required make the adjustments to the equipment.
Step 3- Prepare ingredients
1) For the recipe, all the needed ingredients will be collected.
2) To avoid cross-contamination all the ingredients will be placed nicely.
3) For the vegetables and meat, different cutting boards will be used.
4) For the cutting, peeling, and slicing small equipment will be used.
5) Make sure the recipe is prepared as per described time in the recipe book (Hyun, et al., 2021).
Part C
Cooking
Step 4- Prepare food items
Recipe 1
Potato gnocchi
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| For the gnocchi | |
| Potatoes | 1.5 pound |
| Flour | 1.5 cup |
| Salt | As per taste |
| Egg | 1.5 |
| Sauce | |
| Olive oil | 3 tbsp. |
| Salt | As per taste |
| Garlic chopped | 3 cloves |
| Oregano | 1.5 tsp |
| Basil chopped | ¾ gram |
| Pepper flakes | 3 dashes |
| Pelati tomatoes | 400 grams |
| Water | .75 cup |
Recipe 2
Mushroom and lentil pappardelle Bolognese
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Carrot | 2 |
| Onion | 2 |
| Garlic cloves | 3 |
| Celery | 2 stick |
| Olive oil | 250 ml |
| Bay leaves | 3 |
| Fresh thyme | ¾ bunch |
| Portobello mushrooms | 4 large |
| Dried pay lentils | 150 gram |
| Tomato puree | 3 tbsp. |
| Organic vegetable stock | 450 ml |
| Tomatoes plum | 450-gram tin |
| Dried pappardelle | 400 gram |
| Fresh baby basil | 1 bunch |
| Parmesan cheese | 400 gram |
Recipe 3
Polenta lasagna
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Olive oil | 1.2 tbsp. |
| Yellow onion | ½ |
| Red bell pepper | ½ |
| Mushroom | 4 oz. |
| Spinach | 2 cup |
| Garlic cloves | 2 |
| Ricotta cheese | ½ cup |
| Egg | 1 small |
| Dried basil | ½ tsp |
| Dried oregano | ¼ tsp |
| Tube polenta | 9 oz. |
| Marinara sauce | 12 oz. |
| Shredded mozella | 1 cup |
| Parmesan cheese | ¼ cup |
| Fresh basil and red pepper flakes | For garnishing |
Recipe 4
Ricotta and parmesan ravioli (herbal meat and no pork or pork-based ingredient)
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Royal pasta dough | ½ x |
| Parmesan cheese | 70 gram |
| Ricotta cheese | 100 gram |
| Free range eggs | 6 medium |
| Unsalted butter | 100 gram |
| Lemon | 1 |
| Frisee | 100 gram |
| Virgin olive oil | 2 tbsp. |
| Higher welfare prosciutto | 6 |
Recipe 5
Roasted vegetable couscous bowl
Ingredients required:
| Ingredient’s | Quantity required (6 people) |
| Chickpeas | 16 ounce |
| Cauliflower | 1.5 head |
| Carrots | 10 ounce |
| Extra virgin olive oil | ½ cup |
| Curry powder | 3 tsp |
| Lemon | 1 tbsp. |
| Kosher salt | As per taste |
| Couscous | 11 ounce |
| Crumbled feta | 5 ounce |
| Cilantro leaves | ½ cup |
Procedure for the portion control-
1) High-risk food must be kept at the 5-degree C.
2) Raw foods will be kept below cooked foods.
3) In suitable covered containers food will be stored.
4) Thawed foods will be avoided by being refrozen.
Step- 5: clean all the equipment and tools
1) When the cooking is finished all the equipment and tools will be cleaned with the help of a suitable cleaning agent.
2) All the equipment and tools will be dried and placed in their place.
3) Safe storage of the tools and equipment will be ensured.
4) If by mistake any equipment is broken then it must be immediately reported to the head chef (Duffy, et al., 2020).
Part D
Presentation and storage
Step 6: serve six different customers
1) All the dishes will be presented to the customers in the suitable crockery.
2) Suitable cutlery will be used for presenting and serving the dishes.
3) Suitable garnishing will be used to make the dish more eye appealing.
4) If there is any spill or drips it will be cleaned (Hunt, 2021).
Assessment task 7
| Student ID | ||
| Student Name | ||
| Group | Date: 12th September 2022 | |
| Dish | Cookery Method/s Used (preparation to finish) | Toppings and Decorations | Quality Criteria (Indicators for freshness and quality of ingredients and
Product) |
Appearance, Colour, Shape, and Presentation | Classical And Contemporary Variations | Nutritional Values and Dietary Considerations | Taste and Texture | Service Style and Accompaniments and Sauces |
| Dry curry of cabbage, carrot, and coconut (Thoran) | Stir fry cookery method | Chilies and coconut | All the vegetables and other products will smell fresh. | The appernce is great.
The colour is golden brown. The shape is a bowl shape and it is presented on a bowl-type plate. |
More herbs can be added. | It has a balanced quality of nutrients | Spicy, firm, and sour | tray service style
Accompaniments and Sauces: rice and poppa domes it can be served (Mwale, et al., 2018). |
| Vegetable curry | Stir fry cookery method | Coriander leaves and kasuri methi | All the vegetables are of bright color | Vegetable curry looks colorful as various vegetables are added. | More herbs can be added | Fat- 11 g
Carbs- 29 gram Fiber- 1 gram Protein- 11 gram (Douglas, et al., 2020). |
Hearty and juicy texture | Russian service style
Accompaniments and Sauces: rice, roti, and bread |
| Sri Lankan spicy green apple curry | Stir fry and pan fry | For the decorations, a thin slice of apple can be used. | Apple must smell fresh and there must be no dark spots on it. | Bright green in color and looks delicious | More herbs can be added | Fat- 3 g
Carbs- 9 gram Fiber- 1 gram Protein- 1 gram. |
Spicy, soft, and tender | tray service style
Accompaniments and Sauces: rice or bread |
| Spiced North African-style eggs with homemade flatbreads | Mixing and gentle fry | Feta cheese and with warm flatbreads.
For the decorations, feta cheese and crushed black pepper can be used. |
The shell must be clean and the color of the egg yolk is bright | Bright red, and white and it can be presented in a large bowl. | More herbs can be added | Fat- 11 g
Carbs- 29 gram Fiber- 1 gram Protein- 11 gram |
Juicy and spicy | African service style
Accompaniments and Sauces: bread |
| Tofu miso soup | Boiling and mixing | It can be topped with eh green chard and for decoration green onion can be sprinkled. | L the vegetables and other products will smell fresh | It can be presented in a soup bowl.
The colour will be green |
More herbs can be added | Fat- 30 g
Carbs- 74 gram Fiber- 3 gram Protein- 38 gram |
Watery and creamy | silver service style
Accompaniments and Sauces: there is no need for any accompaniments or sauces (Mondal, et al., 2018). |
| Golden egg curry | Pan fry and boiling cookery method | It can be topped with the lemongrass | The shell must be clean and the color of the egg yolk is bright | Color is bright yellow and in appearance, it looks tempting. And can be presented in the bowl. | More herbs can be added | Fat- 50 g
Carbs- 47 gram Fiber- 4 gram Protein- 23 gram |
Firm, juicy and soft | buffet service style
Accompaniments and Sauces: rice, dippable flatbreads or both |
| Spinach and cheese soufflé | Pan fry and baking | It can be topped with nutmeg and cheddar cheese | All the ingredients must smell nice. | Appearance is soft and spongy and the color is golden brown shape is round. | It can be also served with sauce or dip. | Carbs- 44 gram
Fiber- 3 gram Protein- 1 gram |
Spongy and creamy and chewy | French service style
Accompaniments and Sauces: for the dusting breadcrumbs can be used. |
| Egg Pakora | Boiling and deep fry cooking method (Hunt, 2021). | It can be topped with the crushed pepper | All the ingredients used must be of good quality and the shell must be clean | In appearance, it looks golden brown and shape is round and it will be served on a plate. | It can be served with the hollandaise sauce | Calories 579 | Soft and spongy | self-service style
Accompaniments and Sauces: hollandaise sauce |
| Potato gnocchi | Boiling and pan fry | It can be topped with mint leaves and crushed black pepper | All the ingredients used must be of good quality | It looks creamy and soft, the color is red and white. And it will be served in a bowl. | More herbs can be added | Calories 290 | Juicy, tender and soft, and chewy | Italian service style
Accompaniments and Sauces: |
| Mushroom & lentil pappardelle Bolognese | Stir fry, boiling cooking method (Topolska, et al., 2019). | It can be topped with bay leaves and parmesan cheese can be used. | All the ingredients used must be of good quality | It looks creamy and soft, the color is red and white. And it will be served on a serving plate. | More herbs and spices can be added | Calories 200 | Juicy, spicy, and soft | Russian service style Accompaniments and Sauces: any dip or bread |
| Polenta lasagne | Stir fry | It can be topped with bay leaves and parmesan cheese can be used. | All the ingredients used must be of good quality | It looks creamy and soft, the color is red and white. And it will be served on a serving plate. | More herbs can be added | Protein- 4
Carbs- 5
|
Creamy and soft | French service style
Accompaniments and Sauces: Sauce |
| Ricotta & Parmesan ravioli | Boiling and pan fry | It can be topped with the parmesan cheese | All the ingredients used must be of good quality | It looks creamy and soft, the color is yellow and white. And it will be served on a serving plate. | More herbs can be added | Fat- 3 g
Carbs- 9 gram Fiber- 1 gram Protein- 1 gram (Smith, et al., 2020). |
Soft and creamy | French Russian service style Accompaniments and Sauces: it can be served with a good amount of grated parmesan cheese |
| Roasted-Vegetable Couscous Bowl | Baking and boiling (Florkiewicz, et al., 2019). | It can be topped with feta cheese, cilantro, and oil can be drizzled. | All the ingredients used must be of good quality | It looks tempting and delicious | More herbs, chili flakes, and oregano can be added | Fat- 11 g
Carbs- 29 gram Fiber- 1 gram Protein- 11 gram |
Spongy and chewy | French service style
Accompaniments and Sauces: crumbled feta and dip |
Reference
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