Assessment Task 1

Part A

Personal Hygiene and Health Check

Guidelines of food safety highlight that better personal hygiene is important for any handler of food and it also decreases the likelihood of food adulteration. Most individuals carry some injurious bacteria on their entire bodies and could unknowingly transfer them to items of food. Touching hair, nose, mouth or clothes also could spread harmful bacteria and also can cause food adulteration.

As the handler of food, it is essential to maintain better personal cleanliness and hygiene for making sure a safe environment for working and protect against the spread of harmful foodborne diseases (Holah, et al., 2016).

Part B

Mise En Place Requirements

It includes the following:

1. Acquire and then review the recipes effectively for entire requirements
2. Plan of cooking should be made and all requirements should be listed in that plan.
3. Preparation of workspace that includes washing, sanitizing, locating basket of waste, cluttering and clearing obstacles
4. Then collect entire equipment, utensils, and ingredients required for every recipe
5. Then in sequence, firstly wash, and then cut, after that dice, then chop and in the end measure entire ingredients.
6. Place all ingredients into accurately sized containers, bowls and dishes for mainly easy grasping and ingredients should be measured before preparing bowls and cups.
7. Review stock and availability of supply and choose ingredients (for use-by or expiry dates utilizing codes of stock date) as per the rotation needs of stock. To remember these, make appropriate notes in the notepad.
8. Then ingredients should be set around the station of cooking so that there is better convenience
9. Select the particular equipment that is needed. Then check that the equipment is cleaned appropriately. Then the ovens should be preheated, pans should be prepared and after preparing the pans, small equipment and utensils should be set out and then other important equipment (Holah, et al., 2016).

Assessment Task 2

Part A

Personal hygiene and health check

Guidelines of food safety highlight that better personal hygiene is important for any handler of food and it also decreases the likelihood of food adulteration. Most individuals carry some injurious bacteria on their entire bodies and could unknowingly transfer them to items of food. Touching hair, nose, mouth or clothes also could spread harmful bacteria and also can cause food adulteration.

As the handler of food, it is essential to maintain better personal cleanliness and hygiene for making sure a safe environment for working and protect against the spread of harmful foodborne diseases (Stewart, et al., 2022).

Part B

Preparation

Step 1 Wash hands

Hands must be washed before starting the work and after starting the work. When during the cooking raw meat is touched or face is touched then hands must be washed and cleaned with the dry towel (Hasnan, & Ramli, 2020).

Step 2 Check the ingredients, equipment and tools

1. a) recipe will be reviewed and make sure all the needed equipment or ingredients are avaibel and ready to prepare the dish.
2. b) It should be checked and ensured that equipment, tools and knives are operational and accurately cleaned. If the tools and equipment are damaged, then it should be reported to the chef.
3. c) Adjustments should be made as required like position, height and adjusting blades etc (Reicks, et al., 2018).

Step 3 Preparation of ingredients

1. a) Organize, assemble and collect the entire needed ingredients for the particular recipe.
2. b) Then ingredients should be placed accurately and in proper utensils for avoiding cross-contamination.
3. c) Knives should be utilized for cutting fruits and vegetables and other kinds of knives should be utilized to make needed cuts of meat according to the requirements of the recipe.
4. d) Different boards of cutting should be utilized for vegetables and meat according to the colour combination.
5. e) Measure or weigh ingredients according to the requirements of the recipe.
6. f) Variety of small tools or equipment should be utilized for whisking, coring, peeling and slicing ingredients as required.
7. g) It should be made sure that the dishes get the required time to cook complete and for cooking all the ingredients are available according to the recipe (Wheeler, et al., 2022).

Part C

Cooking

Step 4 Prepare items of food

Recipe 1 – Mushroom & Antipasto Salad

Ingredients

1. Olive oil- 2/3 cup
2. Freshly squeezed lemon- 1/3 cup
3. Dijon mustard- 2 tsp
4. Button mushroom- 400 gram
5. Marinated stuffed olives- 200 gram
6. Semi-dried tomatoes- 200 gram
7. Char grilled eggplant- 200 gram
8. Basil leaves- 1 cup
9. Honey roasted cashew nuts- ¾ cup

Method –

1) In a large glass bowl lemon juice, olive oil, pepper, and mustard will be added, and it will be whisked until it is mixed nicely. Mushrooms will be added and for coating, they will be stirred.

2) For 30 minutes it will be covered and refrigerated so that the mushroom can absorb the dressing.

3) Olive, tomatoes, basil, eggplant, and cashews will be added and for mixing it will well it will be toasted. It can be seasoned with pepper and salt and can be also served with pork (Reeder, et al., 2018).

Recipe 2 – Arancini balls

Ingredients

1. Olive oil- 2 tbsp.
2. Unsalted butter- 15 gram
3. Onion- 1
4. Garlic cloves- 1 large
5. Risotto rice- 350 gram
6. Dry white wine- 150 ml
7. Hot chicken- 1.2 l
8. Parmesan- 150 gram
9. Lemon zest- 1
10. Mozella balls- 150 gram
11. Vegetable oil
12. Plain flour- 150 gram
13. Eggs- 3 large
14. Dried breadcrumbs- 150 gram

Method-

1) In a saucepan butter and oil will be heated. pinch of salt, garlic, and onion will be added and it will be gently fried until it gets soft.

2) Rice will be added and then wine will be added. It will be boiled until the liquid remains half. The remaining stock will be added. parmesan will be added and lemon zest will be added and to taste it will be seasoned. The risotto will be spread on the tray and let it be cool.

3) Divide the cool risotto into 18 parts that are each about the size of a golf ball. Place a piece of mozzarella in the center of a risotto ball that has been flattened in your fingers. Next, envelop the mozzarella in the rice and roll the mixture into a ball. The leftover risotto balls should be repeated.

4) In three separate shallow bowls, combine the flour, breadcrumbs, and egg. Each risotto ball that has been created should be dipped in flour, then eggs, & finally breadcrumbs. Put aside after transferring to a tray. Wait until it turns golden brown. And then serve it (Aziz, et al., 2022).

Recipe 3- Sweet potato & ginger parcels

Ingredients

1. Sweet potato- 400 gram
2. Melted butter- 50 gram
3. Red chili- 1
4. Spring onion- 4
5. Ginger
6. Feuilles de brick pastry- ½
7. Cinnamon- a pinch

Method

1) Bake potatoes until they are soft. In a pan, melt a knob of butter. Fry the ginger for one minute after the spring onion whites & the chilies have been fried for 30 seconds. Remove the skins from the potatoes, scoop out the flesh, and mash it into the pan. Season before including onion greens.

2) Oven will be heated at 200-degree C. strips will be brushed with melted butter and it will be filled with the potato mix and then in a triangular shape, it will be folded.

3) Then it will be baked for 20 minutes.

Recipe 3- Sweet potato & ginger parcels

Ingredients

1. Olive oil- 3 tbsp.
2. Onion- 1
3. Potatoes- 3
4. Garlic cloves- 2
5. Red pepper- 2
6. Egg- 6
7. Dried chili flakes- ½ tsp
8. Parsley

Method

1) In a pan oil will be heated and the onion and potatoes will be stirred and fried for 20 minutes. Pepper and garlic will be added and it will be stirred for 5 minutes.

2) Eggs will be beaten lightly and chili flakes and parsley will be added. on a nonstick pan, the mixture will be poured and returned to the oven.

3) For 15 minutes it will be cooked.

4) When it is cooked remove it and for 5 minutes let it be to cool before serving.

Step 5 Clean all tools and equipment

Clean entire small and large tools and equipment utilizing accurate products or agents of cleaning. Make sure the water is utilized efficiently. Make sure proper storage is done (Abu Bakar, et al., 2022).

Part D

Storage and preparation

Step 6 Serve Six Different Customers

Utilize and present the food in accurate service or crockeries. Utilize and give accurate cutlery for going with the particular dishes (Hasnan, & Ramli, 2020).

 Assessment Task 3

Part A

Personal Hygiene and Health Check

Guidelines of food safety highlight that better personal hygiene is important for any handler of food and it also decreases the likelihood of food adulteration. Most individuals carry some injurious bacteria on their entire bodies and could unknowingly transfer them to items of food. Touching hair, nose, mouth or clothes also could spread harmful bacteria and also can cause food adulteration.

As the handler of food, it is essential to maintain better personal cleanliness and hygiene for making sure a safe environment for working and protect against the spread of harmful foodborne diseases (Tournier, 2017).

Part B

Mise En Place Requirements

It includes the following:

1. Acquire and then review the recipes effectively for entire requirements
2. Plan of cooking should be made and all requirements should be listed in that plan.
3. Preparation of workspace that includes washing, sanitizing, locating basket of waste, cluttering and clearing obstacles
4. Then collect entire equipment, utensils, and ingredients required for every recipe
5. Then in sequence, firstly wash, and then cut, after that dice, then chop and in the end measure entire ingredients.
6. Place all ingredients into accurately sized containers, bowls and dishes for mainly easy grasping and ingredients should be measured before preparing bowls and cups.
7. Review stock and availability of supply and choose ingredients (for use-by or expiry dates utilizing codes of stock date) as per the rotation needs of stock. To remember these, make appropriate notes in the notepad.
8. Then ingredients should be set around the station of cooking so that there is better convenience
9. Select the particular equipment that is needed. Then check that the equipment is cleaned appropriately. Then the ovens should be preheated, pans should be prepared and after preparing the pans, small equipment and utensils should be set out and then other important equipment (Tournier, 2017).

Assessment Task 4

Part A

Personal Hygiene and Health Check

Guidelines of food safety highlight that better personal hygiene is important for any handler of food and it also decreases the likelihood of food adulteration. Most individuals carry some injurious bacteria on their entire bodies and could unknowingly transfer them to items of food. Touching hair, nose, mouth or clothes also could spread harmful bacteria and also can cause food adulteration.

As the handler of food, it is essential to maintain better personal cleanliness and hygiene for making sure a safe environment for working and protect against the spread of harmful foodborne diseases (Folland, et al., 2016).

Part B

Preparation

Step 1 Wash hands

Hands must be accurately washed mainly after commencing work, also in handling raw meat and money, touching the mouth or face or sneezing and also going to restrooms (Folland, et al., 2016).

Step 2 Check the ingredients, equipment and tools

1. a) Recipes should be reviewed accurately. As per the recipes, check and then make sure that entire needed knives, small or large equipment, ingredients and tools are available (Burdock, 2016).
2. b) It should be checked and ensured that equipment, tools and knives are operational and accurately cleaned. If the tools and equipment are damaged, then it should be reported to the chef.
3. c) Adjustments should be made as required like position, height and adjusting blades etc.

Step 3 Preparation of ingredients

1. a) Organize, assemble and collect the entire needed ingredients for the particular recipe (Rombauer, et al., 2019).
2. b) Then ingredients should be placed accurately and in proper utensils for avoiding cross-contamination.
3. c) Knives should be utilized for cutting fruits and vegetables and other kinds of knives should be utilized to make needed cuts of meat according to the requirements of the recipe (Rombauer, et al., 2019).
4. d) Different boards of cutting should be utilized for vegetables and meat according to the colour combination.
5. e) Measure or weigh ingredients according to the requirements of the recipe (Burdock, 2016).
6. f) Variety of small tools or equipment should be utilized for whisking, coring, peeling and slicing ingredients as required.
7. g) It should be made sure that the needed timeline is attained
8. h) Entire ingredients should be made ready to cook according to the recipe.

Part C

Cooking

Step 4 Prepare items of food

Recipe 1 – Caesar Potato Salad

Ingredients

– Bacon slices

– Baby red potatoes

– Olive oil

– Black pepper

– Caesar salad dressing

– Onions

Method – Firstly preheat the oven to 400 degrees. Then put the bacon in the skillet and then cook on medium or high heat for 10 minutes. Then drain slices of bacon on a cloth then crumble it. Then put potatoes in the skillet and boil them. Then drain the potatoes and put them on the baking tray. Put olive oil on potatoes and also do seasoning of black pepper. Then bake it and in the end mix bits of slices of bacon, green onions, and Caesar dressing salad together in the bowl.

Recipe 2 Summer Couscous Salad

 Ingredients

– Couscous

– Vegetable stock

– Chickpeas

– Olive oil

– Courgette

– Tomatoes

– Halloumi

– Lemon juice

– Garlic cloves

– Mint leaves

– Sugar leaves

Method – Put all the ingredients in the bowl and fuzz up the couscous with the fork then stirs with chickpeas. Then prepare the frying pan and put slices of courgette and cook them. Then fry the strips of halloumi. Then put tomatoes for seasoning and serve on the attractive plate.

Recipe 3 Salad Lyonnaise (Warm bacon & Egg salad)

Ingredients

– Olive oil

– Smoked bacon

– Garlic clove

– White bread

– Frisee lettuce

– Shallot

– Red wine vinegar

– Dijon mustard

– Olive oil

– Wine vinegar

– Eggs

Method – Put garlic and bacon in a frying pan with olive oil and sizzle it. Then put the bread in the pan and then toss it fat of the bacon. Then fry the particular croutons until they become crisp and golden. Then whisk vinegar, chopped shallot and mustard in the bowl. When the entire ingredients are prepared then put eggs and poach them. Then cook the whole ingredients and serve them with the egg and also season the dish.

Recipe 4 Cold Chicken Noodle Salad

Ingredients

– Garlic cloves

– Rice vinegar

– Soy sauce

– Fish sauce

– Brown sugar

– Sriracha chili sauce

– Hoisin sauce

– Sesame oil

– Chicken breast

– Package spaghetti

– Carrots

– Bell pepper

– Salted peanuts

– Basil

– Mint

– Cilantro

Method – Put all sauces and oil in the bowl and mix them. Transfer other ingredients to the bowl and drizzle sauce over them and cook them. Then serve the dish with seasoning of the sauce.

Recipe 5 – Tropical fruits in lemongrass syrup

Ingredients

– Lychee syrup

– Lemongrass

– Caster sugar

– Tropical fruits

– Red grapes

– Coconut biscuits

Method – Mix all the ingredients and cook them in the pan and serve it on the attractive plate with seasoning.

Step 5 Clean all tools and equipment

Clean entire small and large tools and equipment utilizing accurate products or agents of cleaning. Make sure the water is utilized efficiently. Make sure proper storage is done (Grondzik & Kwok, 2019).

Part D

Storage and preparation

Step 6 Serve Six Different Customers

Utilize and present the food in accurate service or crockeries. Utilize and give accurate cutlery for going with the particular dishes. An accurate container should be utilized for packing the dishes (Grondzik & Kwok, 2019).

Assessment 5

Student ID
Student Name
Group		Date: 2/09/2022

Dish	Cookery Method Used	Dressings, Sauces, And Garnishes Used	Quality Criteria (quality indicators for appetizers and salads)	Appearance and Presentation	Classical and Contemporary Variations that Can be Made to the Dishes	Nutritional Value	Taste Texture	Service Style
Mushroom & Antipasto Salad	Mixing, tossing, and refrigerating	It can be seasoned with salt and pepper and with ham, pork, or turkey it can be served.	Make sure all the ingredients are fresh and of good quality.	It looks color full	To dish eggplant, and dry fruits can be added.	Protein- 4 Carbs- 5 .	Crunchy and soft	It will be served in a large bowl
Arancini balls	Deep frying method	It can be served with the basic tomato sauce	Nicely brown	It must be dark brown	It can be served with any kind of dipping	Fat- 11 g Carbs- 29 gram Fiber- 1 gram Protein- 11 gram	Crunchy and soft	Tray service style
Sweet potato & ginger parcels	Microwaving method	It can be dressed with the pinch of cinnamon	Make sure all the ingredients are fresh and of good quality.	Golden brown and crisp	It can be served with the tomato sauce.	Fat- 3 g Carbs- 9 gram Fiber- 1 gram Protein- 1 gram.	Crunchy and spicy	American service style
Tortilla tapas	Stir fry and sauté	For the garniaging balck pepper and chill flakes can be used	Make sure all the ingredients are fresh and of good quality.	Golden brown and crisp	Can be served with ssauce or salsa.	Fat- 4 g Carbs- 6 gram Fiber- 1 gram Protein- 3 gram	Moist and creamy	French service style
Caesar Potato Salad	Mixing, baking and boiling	Green onions and black pepper garnishing can be used	Make sure all the ingredients are fresh and of good quality (Painter,  & O’Gorman, 2019).	Creamy and juicy	More seasoning can be added.	Fat- 11 g Carbs- 29 gram Fiber- 1 gram Protein- 11 gram	Creamy and juicy	Russian service style
Summer Couscousa Salad	Mixing, deep fry and stir fry	Lime juice, and chopped fresh mint can be added for garnishing	Make sure all the ingredients are fresh and of good quality.	Creamy golden	More seasoning can be added	Fat- 50 g Carbs- 47 gram Fiber- 4 gram Protein- 23 gram	Crispy and creamy	Buffet serve style
Salad Lyonnaise (Warm Bacon & Egg salad)	Stir fry, tossing  and sauté	Black pepper can be added	Make sure all the ingredients are fresh and of good quality.	It will be presented on the plate and look delicious	More seasoning can be added	Fat- 60 g Carbs- 45 gram Fiber- 2 gram Protein- 32 gram	Crisp	French service style
Cold Chicken Noodle Salad	Pan fried and sautéing	Green onions and black pepper garnishing can be used	Make sure all the ingredients are fresh and of good quality.	Golden brown	It can be served with the tomato sauce and more chili flakes or oregano can be added.	Fat- 30 g Carbs- 74 gram Fiber- 3 gram Protein- 38 gram	Spicy	Silver service style
Tropical Fruits in Lemongrass Syrup	Draining  and boiling (Painter,  & O’Gorman, 2019).	Chopped fruits	Make sure all the ingredients are fresh and of good quality.	Fresh and colorful	It can be served with macaroons	Carbs- 44 gram Fiber- 3 gram Protein- 1 gram	Sweet and sour	Table service style

References

Abd Rahman, M. S., Mohamad, E., & Abdul Rahman, A. A. (2020). Enhancement of overall equipment effectiveness (OEE) data by using simulation as decision making tools for line balancing. Indonesian Journal of Electrical Engineering and Computer Science, 18(2), 1040-1047.

Aziz, A. A., Nordin, F. N. M., Zakaria, Z., & Abu Bakar, N. K. (2022). A systematic literature review on the current detection tools for authentication analysis of cosmetic ingredients. Journal of Cosmetic Dermatology, 21(1), 71-84.

Burdock, G. A. (2016). Fenaroli’s handbook of flavor ingredients. CRC press.

Folland, S., Goodman, A. C., & Stano, M. (2016). The economics of health and health care: Pearson new international edition. Routledge.

Grondzik, W. T., & Kwok, A. G. (2019). Mechanical and electrical equipment for buildings. John wiley & sons.

Hasnan, N. Z. N., & Ramli, S. H. M. (2020). Modernizing the preparation of the Malaysian mixed rice dish (MRD) with Cook-Chill Central Kitchen and implementation of HACCP. International journal of gastronomy and food science, 19, 100193.

Holah, J., Lelieveld, H. L. M., & Gabric, D. (Eds.). (2016). Handbook of hygiene control in the food industry. Woodhead Publishing.

Painter, J. M., & O’Gorman, J. A. (2019). Cooking and community: An exploration of Oneota group variability through foodways. Midcontinental Journal of Archaeology, 44(3), 231-258.

Reicks, M., Kocher, M., & Reeder, J. (2018). Impact of cooking and home food preparation interventions among adults: a systematic review (2011–2016). Journal of nutrition education and behavior, 50(2), 148-172.

Rombauer, I. S., Becker, M. R., Becker, E., Becker, J., & Scott, M. (2019). Joy of cooking: 2019 edition fully revised and updated. Scribner.

Stewart, V., Judd, C., & Wheeler, A. J. (2022). Practitioners’ experiences of deteriorating personal hygiene standards in people living with depression in Australia: a qualitative study. Health & Social Care in the Community, 30(4), 1589-1598.

Tournier, V. (2017). La formation du Mahāvastu et la mise en place des conceptions relatives à la carrière du bodhisattva. École française d’Extrême-Orient.