Assessment 1
Part A
Personal hygiene and health check
Some of the steps which will be followed to maintain personal hygiene-
1) While cooking the food clean and neat clothes will be worn.
2) Hands will be washed before and after the preparation of the food.
3) While preparing the food or dishes there will be no touching on the nose, hair, or mouth.
4) In the kitchen, no jewelry will be worn.
5) While preparing the dishes hairs must be tied and covered (Mohanty, 2019).
Part B
Mise En Place Requirement
For all dishes some of the steps which will be followed are-
1) All the dishes’ recipes will be prepared.
2) A cooking plan will be prepared for all the dishes.
3) Before starting the cooking workspace will be prepared. For example- all the equipment which will be used will be washed and sanitized and a waste basket will be located.
4) For each recipe, the ingredient which will be used will be gathered.
5) Required ingredients will be measured and kept aside.
6) All the vegetables or fruits used will be washed and cut, diced, grated, or chopped.
7) When all the ingredients are prepared and cutleries are used will be washed and placed in the right place (Lee, et al., 2018).
Assessment 2
Part A
Personal hygiene and health check
It’s very important to maintain personal hygiene while preparing food below there are steps you need to follow to maintain personal hygiene: –
Part B
Preparation
Below gives is the overall procedure from the arrangement to ready-to-eat.
Step 1
Clean arms
- Wash hands before touching any vegetables or utensils.
- Dried your hands with a clean and wet towel.
- Don’t hack or sniffle around the place where food will be prepared.
- Keep your jewels like broach, bracelets, and rings away.
- Use a fan while feeling sweaty (Ismail, et al.., 2016)
Step 2
Examination and inspection of instruments and elements
- Analyze dishes about which we are talking in this project. Check all the instruments and food elements are there or not.
- Also, make sure about the instruments big are small are placed on the kitchen slap.
- Change instruments according to need.
- Click a picture or make a small visual story (Sun-Waterhouse, et al.., 2014).
Step 3
Assembled food elements
- Collect, arrange and put together all the food elements necessary for the dish.
- Put all the essential food elements and instruments under one’s eyesight.
- Use a kitchen blade to slash all the foodstuffs.
- Use a distant panel for slicing foodstuffs.
- Distant instruments for cutting and dividing foodstuffs.
- Make sure the project should complete as per the decided schedule.
- Put together all the food elements according to the dish.
- Click a snap or create a video of the overall project (Galanakis, 2021).
Part C
Cooking
Step 4
1) Get ready for the dish
2) This project involves the assembling of commodities according to the need of the dish.
Commodities
Brown Beef commodities
Chicken commodities
Fish commodities
Vegetable commodities
Conditions
1) Put together all the dishes for (6) consumers according to need and the amount of the consumer.
2) Ensure secure duty performance.
3) Regulate all food elements according to the need.
4) Answer to particular nutrients (Raber, et al., 2020).
Step 5-
Wash all the instruments used in the project
After the project is completed
Wash all the big and little instruments.
Make sure the water is used in an aggregate amount.
Make sure the washing process should perfectly follow.
Put all the instruments in their places.
In the case of harm to any instrument, the Information should convey to the instructor.
Part D
Step 6
Divide dishes among six customers
1) Think that you will give these food items to sit dissimilar consumers:
2) Utilize different plates for food and put them into it.
3) Provide all the necessary tools related to the dish.
4) Use mind and creativity to make it more eye–catchy.
5) Now if any of the consumers would like to take the food home and question you for packing it under 30 minutes.
6) First thing you have to place the food in the tiffin or box which is properly sealed.
7) Also, make sure the standards of the packing by checking both inflow and outflow of air (Galanakis, 2021).
Assessment 3
Part A
Personal hygiene and health check
Some of the steps which will be followed to maintain personal hygiene-
1) While cooking the food clean and neat clothes will be worn.
2) Hands will be washed before and after the preparation of the food.
3) While preparing the food or dishes there will be no touching on the nose, hair, or mouth.
4) In the kitchen, no jewellery will be worn.
5) While preparing the dishes hairs must be tied and covered (Chandra, et al., 2020).
Part B
Mise En Place Requirement
For all dishes some of the steps which will be followed are-
1) All the dishes’ recipes will be prepared.
2) A cooking plan will be prepared for all the dishes.
3) Before starting the cooking workspace will be prepared. For example- all the equipment which will be used will be washed and sanitized and a waste basket will be located.
4) For each recipe, the ingredient which will be used will be gathered.
5) Required ingredients will be measured and kept aside.
6) All the vegetables or fruits used will be washed and cut, diced, grated, or chopped.
7) When all the ingredients are prepared and cutleries are used will be washed and placed in the right place (Mohanty, 2019).
Assessment 4
Part A
Personal hygiene and health check
Some of the steps which will be followed to maintain personal hygiene-
1) Hands will be washed before and after the preparation of the food.
2) While cooking the food clean and neat clothes will be worn.
3) While preparing the food or dishes there will be no touching on the nose, hair, or mouth.
5) While preparing the dishes hair must be tied and covered.
6) In the kitchen, no jewellery will be worn (Sharifudin, et al., 2018).
Part B
Preparation
For cooking and food items preparation, some of the steps which will be followed are-
Step 1-
Before preparing the dishes hands will be washed.
- If during the meal preparation money is handled, raw meat is handled, touching the hairs, face and using rest room hands will be washed.
- After washing the hands, wet hands will be dried with the help of a paper towel, or they can be air dried (Zaidul, et al., 2018).
Step 2-
Ingredients, tools, and equipment will be checked.
- All the equipment which will be used be used while preparing the dishes will be checked once and then they will be used.
- It will be made sure that the equipment, knives, and tools which will be used are clean and in good condition. If there is any issue identified, then it must be reported to the higher authority.
- If there is a need to make any adjustments or changes in the tools and equipment, then it will be done.
Step 3-
Ingredients will be prepared
- All the ingredients which will be used be used for preparing the dishes will be getting ready and arranged.
- To avoid cross-contamination ingredients that will be used will be suitability placed in the different utensils.
- Proper equipment will be used to cut the precise cuts. And for cutting the raw meat and vegetables different knives must be used.
- For the vegetables and neat different chopping boards will be used.
- According to the requirement of the recipe, ingredients will be measured suitably and measuring equipment can also be used (Ahooey, et al., 2020).
Part C
Cooking
Step 4: Sauces recipes
Recipe 1: Béchamel sauce
Ingredients-
- Lurpak unsalted butter- 50 gram
- Plain flour- ¼ cup
- Milk- 2.5 cup
Method of preparation:
1) In a saucepan at medium heat butter will be met. The floor will be added and it will be stirred for 2 minutes and it will be in milk stirred gradually.
2) Milk will be brought to a boil and it will be stirred for 5 minutes. Salt and pepper will be sprinkled and before refrigerating let it be cool.
Recipe 2: Chicken and fish velouté sauce
Ingredients:
- Chicken stock
- Clarified butter
- All-purpose flour
Method of preparation:
1) In a saucepan chicken stock will be heated and in a different saucepan clarified butter will be melted until it becomes frothy.
2) The melted butter flour will be added and it will be continuously stirred until it is incorporated fully. it will be stirred until it looks pale yellow in the coloured paste.
3) In the yellow pale in coloured paste or roux chicken stock will be added and make sure there are no lumps.
4) The sauce must become velvety and smooth.
5) From the heat sauce will be removed and covered it (CABILIN, 2022).
Recipe 3: Raspberry coulis sauce
Ingredients
- Fresh raspberries- 350 gram
- Cater sugar- 8 tbsp.
- Water- ¼ cup
- Table salt- ¼ cup
- Lemon juice- 1tbs
Method of preparation:
1) In the saucepan, all ingredients will be placed, and until sugar is dissolved the heat will simmer. make sure it must not boil.
2) To the blender, the mixture will be transferred and it will be mixed until it is smooth.
3) A mesh strainer will be used to strain the mixture in the bowl. All the seeds will be discarded.
4) To the fridge, the puree will be transferred for 2 hours and then it can be served.
Recipe 4: Veal demi glacé Sauce
Ingredients
- Assorted veal bones- 3 pound
- Veal leg bone- ¾ pound
- Carrot- ½ cup
- Onion- 1 small
- Celery stalk- 1
- Bouquet garni- 1
- Canola oil- 300 gram
- Shallot- ¼ cup
- Coves- 2
- Red burgundy wine- ½ cup
- Dry sherry- 2tbsp
- Black pepper- 1.5 tbsp.
- Salt- ¼ tsp
- Corn-starch- 1 tbsp.
Method of preparation:
1) The oven will be preheated.
2) All the ingredients will be mixed and tossed.
3) All the roasted ingredients will be transferred to the stock pot. And then water will be added and wait until it boils.
4) Bones will be removed and discarded.
5) Reserved liquid and vegetables will be strained.
6) A gravy separator will be used to skim fat and keep it refrigerated.
7) A saucepan will be taken and canola oil will be sprayed
8) In a saucepan garlic, onion and shallot will be added, and stir until it turns translucent.
9) Wine will be added.
10) In a bowl corn starch and water will be taken and paste will be prepared.
11) Then paste will be mixed to the dish so it gets thick.
12) Serve it hot (Camilleri, 2021).
Recipe 5: Hollandaise sauce
Ingredients
- Vegan butter- 80 gram
- Flour- 20 gram
- Vegetable broth- 200 ml
- Soy cream- 200 ml
- White wine- 1tbsp
- Lemon juice- 1 tsp
- Black Salt – as per taste
- Pepper- as per taste
- Turmeric – 10 gram
Method of preparation:
1) In a saucepan, margarine will be melted. To make a roux flour will be added and whisked.
2) Soy cream and vegetable broth will be poured.
3) Lemon, mustard, white wine, and turmeric will be added and it will be stirred continuously until it is thick.
4) Then it can be served with boiled potatoes. And drizzle some fresh lemon (Mohanty, 2019).
Recipe 6: Au jus sauce
Ingredients
- Cooked beef roast- 18 pound
- Carrots- 2
- Celery stalk- 2
- Onion- 1
- Beef stock- 3 cup
- Salt- as per taste
- Pepper- as per taste
Method of preparation:
1) Melt the butter (or beef drippings) over medium-high heat in a saucepan before stirring in the flour. In order to make a thin paste, whisk thoroughly.
2) Mix the flour mixture and red wine thoroughly. Most likely, the mixture will turn purple and gloopy. Cook for a further 2 minutes over medium-high heat, or until the strong alcohol scent has vanished.
3) Add 12 cup of beef broth slowly. To incorporate, vigorously whisk.
4) Pour remaining broth and Worcestershire sauce in once the beef stock has been combined. Mixture should be heated through and slightly thickened after 5 minutes of cooking.
5) To taste, add salt and pepper to the food (Sharpe, 2021).
Recipe 7: Mayonnaise: Aioli & Remoulade
Ingredients
- Mayonnaise: Aioli & Remoulade
- Eggs- 2
- Salt- as per taste
- Pepper- as per taste
- Lemon juice- ½
- Unsaturated oil- 1.5 cup
- Aioli
- Garlic cloves
- Olive oil- 1 tbsp.
- Tabasco sauce
- Remoulade
- Cornichons pickle- 1 tbsp.
- Capers- 1 tbsp.
- Fresh tarragon- 1 tsp
- Fresh parsley- 1 tsp
- Dijon mustard – 1 tsp
- Anchovy paste- 1 tsp
Method of preparation:
1) In a food processor, mix the egg yolks, salt, pepper, and lemon; pulse to combine.
2) Turn the food processor to low and stream the oil in gradually.
3) A teaspoon of water at a time can be added to the mayonnaise to make it runnier, or extra oil can be added to make it thicker.
4) Taste the mayonnaise before adding additional salt, pepper, or lemon juice.
5) Aioli
- In a mortar, combine the garlic cloves, salt, and olive oil until you get a smooth, creamy mixture.
- In a food processor, combine the mayonnaise with the garlic paste and, if desired, the tabasco.
6) Remoulade
- Empty the aioli into a big bowl after removing it from the food processor.
- Mix thoroughly after adding the aforementioned ingredients. Add salt and pepper to taste (Camilleri, 2021).
Recipe 8: Homemade tomato pasta sauce & spicy tomato sauce
Ingredients
- Olive oil- 1 tbsp.
- Garlic- 1 clove
- Onion- 1
- Tomato paste- 1 tbsp.
- Peeled tomatoes- 400 gram
- Black pepper and salt- as per taste
- Sugar- 1 tsp
- Basil- ½ cup
- Leaf parsley- 1/3 cup
Method of preparation:
1) In a large saucepan oil will be heated and onion and garlic will be added.
2) It will be sautéed until It turns soft.
3) Tomato paste will be added and stirred continuously until it gets thick.
4) Add all the seasonings.
Step 5-
All the tools and equipment will be cleaned.
1) All the used equipment will be cleaned after use.
2) After washing all the equipment will be kept at its place.
Part D
Presentation and storage
1) All the dishes will be served in a suitable service- ware or crockery.
2) When serving the dishes suitable cutlery will be used.
3) To make the dish more eye appealing proper garnishing are added and spills will be wiped (Debuisson, et al., 2021).
Assessment 5
Part A
Personal hygiene and health check
Some of the steps which will be followed to maintain personal hygiene-
1) While cooking the food clean and neat clothes will be worn.
2) Hands will be washed before and after the preparation of the food.
3) While preparing the food or dishes there will be no touching on the nose, hair, or mouth.
4) In the kitchen, no jewellery will be worn.
5) While preparing the dishes hairs must be tied and covered (Even, et al., 2021).
Part B
Mise En Place Requirement
For all dishes some of the steps which will be followed are-
1) All the dishes’ recipes will be prepared.
2) A cooking plan will be prepared for all the dishes.
3) Before starting the cooking workspace will be prepared. For example- all the equipment which will be used will be washed and sanitized and a waste basket will be located.
4) For each recipe, the ingredient which will be used will be gathered.
5) Required ingredients will be measured and kept aside.
6) All the vegetables or fruits used will be washed and cut, diced, grated, or chopped.
7) When all the ingredients are prepared and cutleries are used will be washed and placed in the right place (Sung, et al., 2018).
Assessment 6
Part A
Personal hygiene and health check
Some of the steps which will be followed to maintain personal hygiene-
1) Hands will be washed before and after the preparation of the food.
2) While cooking the food clean and neat clothes will be worn.
3) While preparing the food or dishes there will be no touching on the nose, hair, or mouth.
4) In the kitchen, no jewellery will be worn.
5) While preparing the dishes hairs must be tied and covered (Sharpe, 2021).
Part B
Preparation
For cooking and food items preparation, some of the steps which will be followed are-
Step 1-
Before preparing the dishes hands will be washed.
- If during the meal preparation money is handled, raw meat is handled, touching the hairs, face and using rest room hands will be washed.
- After washing the hands, wet hands will be dried with the help of a paper towel, or they can be air dried (CABILIN, 2022).
Step 2-
Ingredients, tools, and equipment will be checked.
- All the equipment which will be used be used while preparing the dishes will be checked once and then they will be used.
- It will be made sure that the equipment, knives, and tools which will be used are clean and in good condition. If there is any issue identified, then it must be reported to the higher authority.
- If there is a need to make any adjustments or changes in the tools and equipment, then it will be done.
Step 3-
Ingredients will be prepared
- All the ingredients which will be used be used for preparing the dishes will be getting ready and arranged.
- To avoid cross-contamination ingredients that will be used will be suitability placed in the different utensils.
- Proper equipment will be used to cut the precise cuts. And for cutting the raw meat and vegetables different knives must be used.
- For the vegetables and neat different chopping boards will be used.
- According to the requirement of the recipe, ingredients will be measured suitably and measuring equipment can also be used (Afzal Aghaee, et al., 2020).
Part C
Cooking
Step 4: Sauces recipes
Recipe 1: Vietnamese Chicken Noodle Soup
Ingredients
- Vegetable oil- 1tbsp
- Shallots- 3
- Garlic- 3
- Lemongrass stalk- 1
- Ginger- 2.5 cm
- Start anise- 3
- Cinnamon stick- 1
- Coriander seeds- 1 tsp
- Chinese five spice- ¼ tsp
- Black peppercorns – ¼ tsp
- Caster sugar- 1 tsp
- Tofu- 1 tbsp.
Recipe 2: Chicken Consommé
Ingredients
- Chicken carcass- 1
- Onion- 1
- Carrot- 1
- Celery- 1 stalk
- Garlic- 1
- Fresh tarragon- 2
- Flat leaf parsley- 5 spring
- Bay leaf- 1
- Cold water
- Egg white- 3
- Kitchen Bouquet- 3 drop
- Kosher salt- as per taste
- Black pepper- as per taste
Recipe 3: Pumpkin & Ginger Soup
Ingredients
- Pumpkin- 1 kg
- Shallot- 2
- Ginger- 75 gram
- Fresh herbs
- Extra virgin olive oil
- Organic vegetable stock- 1 litre
- Coconut milk- 125 ml
- Chilli powder- ½ tbsp.
- Lime- 1
Recipe 4: Gazpacho
Ingredients
- Ripe tomatoes- 2
- Red onion- 1
- Cucumber- 1
- Green bell pepper- 2
- Ribs celery- 1
- Fresh parsley- 1
- Fresh chives- 2
- Garlic- 2
- Red wine vinegar- ¼ cup
- Extra virgin olive oil- ¼ cup
- Lemon- 1
- Worcestershire sauce- 1 tsp
- Sugar
- Salt and pepper- as per taste
- Tabasco- 6 drop
Recipe 5: Cold Cucumber Soup with Yogurt and Dill
Ingredient
- Small Persian cucumber- 5 small
- Greek yogurt – 1 cup
- Mint leaves- ¼ cup
- Dill lives- ¼ cup
- Garlic cloves- 1
- Red onion- 2 tbsp.
- Line juice- 2 tbsp.
- Olive oil- 2 tbsp.
- Salt and pepper- as per taste
Part D
Presentation and storage
1) All the dishes will be served in a suitable service- ware or crockery.
2) To make the dish more eye appealing proper garnishing are added and spills will be wiped (Mohanty, 2019).
Assessment 7
| Student ID | ||
| Student Name | ||
| Group | ||
|
Dish |
Cookery Method Used |
Dressings, Sauces And Garnishes Used |
Quality Criteria (quality indicators for appetisers and salads) |
Appearance and Presentation |
Classical and Contemporary Variations that Can Be Made to
the Dishes |
Nutritional Value |
Taste Texture |
Service Style |
| Brown beef stock | grilling
boiling |
red wine | nice liquid | it must be nice golden brown and presented in a plate | soup can be made quick thick | 22 calories | soup | table service style |
| Chicken stock | boiling | boulangerie potatoes | nice liquid | yellow in colors | it can be used in vegetables and chicken | 1-gram fat
.4 g carbs 1.5 protein |
thick and gelatinous | table service style |
| Fish stock | boiling | boulangerie potatoes | nice liquid | it must be nicely golden brown and presented on a plate | it can be used in vegetables and chicken | 1-gram fat
.4 g carbs 1.5 protein |
thick and gelatinous | table service style |
| Vegetable stock | boiling | nice liquid | it must be nicely golden brown and presented on a plate | it can be used in vegetables | 2-gram fat
.3 g carbs 3 protein |
thick and gelatinous | table service style | |
| Béchamel sauce | boiling and sautéing | rice and pasta | fat part and flours should have equal weight (Nyonje, 2021). | white creamy color | it can be used on its own | protein 3
fat 5 gram |
silky cream sauce | silver service style |
| Chicken and fish velouté sauce | boiling and steaming | there is no use of any garnishing | The consistency of the sauce must be smooth | thick and creamy white | there can be no changes made | 7 gram carbs3-gram protein | smooth and creamy | French service style |
| Raspberry coulis sauce | boiling | the liqueur will be added at the time of serving.
for the garnishing fruits and vegetables can be used |
it must be thick in quality | bright red and juicy | more species can be added | 11-gram carbs
6.7 vitamin 43 Kal calories |
smooth and creamy | French service style |
| Veal demi glacé Sauce | boiling | it will be seasoned with kosher salt and red wine | thick sauce | thick source and rich in taste | more lime can be added | 8-gram carb
4-gram fat 69 Kale calories |
tender and juicy | buffet service style |
| Hollandaise sauce | boiling | garnished with white pepper | it must be not so thick | thick source and rich in taste | more cream can be added | 11-gram carbs
6.7 vitamin 43 kale calories |
buttery
rich in taste silky |
table service style |
| Au jus sauce | boiling | kosher salt | not so thick | thick source and rich in taste | more species can be added | 27-gram carbs
67 vitamin 65 kale calories |
juicy and creamy | French service style |
| Mayonnaise: Aioli & Remoulade | chopping | no garnishing | nice and creamy | thick source and rich in taste | it can be served with vegetables | 102-gram carbs
17 vitamin 26 Kal calories |
buttery
rich in taste silky |
American service style |
| Homemade tomato pasta sauce & spicy tomato sauce | grinding
cutting sautéing |
black pepper and oregano | bright red in color | thick source and rich in taste | more seasonings can be added | 8-gram carbs
5 vitamin 4 Kal calories |
buttery
rich in taste silky |
French service style |
| Vietnamese Chicken Noodle Soup | boiling
grilling |
chopped vegetables and noodles | it must be a good consistency | thick source and rich in taste | it can be also served with pasta | 17-gram carbs
3 vitamin 23 Kal calories |
buttery
rich in taste silky |
buffet service style |
| Chicken Consommé | baking
grilling |
cheese | nicely baked | thick source and rich in taste | more traditional seasonings can be added | 21-gram carbs
6.7 vitamin 40 Kal calories |
buttery
rich in taste crunchy |
American service style |
| Pumpkin & Ginger Soup | boiling | green onion | it must be a good consistency | thick source and rich in taste | it can be served with vegetables | 8-gram carbs
7 vitamin 20 Kal calories |
fresh
and juicy |
tray service style |
| Gazpacho | blending | seasoned with sugar, tabasco | it must be a good consistency | thick source and rich in taste | more species and cheese can be added | 10-gram carbs
2-gram protein 105 calories |
crunchy | French service style |
| Cold Cucumber Soup with Yogurt and Dill | blending
chopping |
it will be seasoned with finely diced cucumber | it must be a good consistency | thick source and rich in taste | more traditional seasonings can be added | 8-gram carbs
5.7 vitamin 13 Kal calories |
rich in taste | American service style |
Reference
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