Reference no: EM133002603

SITHCCC006 Prepare appetisers and salads - The Imperial College of Australia

Project D

Task 1
- Use the recipe provided or one supplied by your assessor.
- Respond to all questions.

COLESLAW YIELD: 10 PORTIONS

Ingredients                                                            Quantity

White cabbage                                                            ½

Onion                                                                       200 g

Carrot                                                                       400 g

Celery                                                                     3 sticks

Pepper and salt                                                       to taste

French dressing                                                       120 ml

Mayonnaise                                                             120 ml

Step Method
1 Remove the outer leaves from the cabbage until you reach the shiny unblemished leaves. Cut into quarters and remove the hard centre stalk.
2 Cut the cabbage into a fine shred or julienne. Wash the cabbage in cold water and drain well.
3 Peel and grate the carrot. Wash and finely slice the celery, and finely slice the onion.
4 Mix all vegetables together evenly in a large stainless steel bowl.
5 Moisten with equal quantities of mayonnaise and French dressing and mix well.
6 Adjust the seasoning and dress neatly in a salad bowl. Garnish as desired.
 
Q1: How many portions does the recipe yield?

Q2: What are two quality indicators you should look for when selecting the cabbage?

Q3: What are two signs of spoilage you can look for when selecting the cabbage, carrots, celery or onions?

Q4: List the equipment required to prepare and present this dish. Include size or dimensions if appropriate.

Q5: List the equipment needed to measure or weigh ingredients.

Q6: What preparation technique(s) are used to prepare ingredients for cooking?

Q7: What cutting techniques are used to prepare ingredients for cooking?

Q8: The cabbage can be cut into a fine shred. What is this cut called?

Q9: Why must you thoroughly wash the cabbage in cold water before slicing it?

Q10: Mayonnaise is an emulsion sauce. What is an emulsion?

Q11: There are carrot, celery and onion off-cuts. How can they be used to minimise waste and increase profitability?

Q12: You decide to modify the recipe to put a modern twist on it by substituting the French dressing with acidulated cream and some spices. How do you make acidulated cream? What is the ratio?

Q13: What type of serviceware would you present this dish in? Base your responses on the serviceware available in your workplace or training environment.
• As a side dish to accompany a main meal
• For a buffet function for 100 people

Q14: What are you looking for when you visually assess this dish?

Q15: Where and how would you store this dish prior to service?

Q16: How do you classify this salad: classical, modern, cold, warm or fruit?

Task 2
• Use the recipe provided or one supplied by your assessor.
• Respond to all questions.

CHICKEN SATAYS YIELD: 2 PORTIONS

Ingredients                                                            Quantity

Bamboo skewers                                                          6          

Chicken breast                                                             1          

Soy sauce                                                                40 ml

Garlic, crushed                                                        1 clove

Lemon juice                                                              30 ml

Peanut oil                                                                 20 ml

Onion, finely chopped                                                   1          

Peanut butter, crunchy                                              130 g

Chicken stock                                                          250 ml

Salt                                                                          pinch

Sugar                                                                         5 g

Coconut milk                                                        as required

Rice, steamed                                                          160 g

Step Method
1 Soak the bamboo skewers in cold water for 1 hour so that they do not burn when cooking.
2 Cut the chicken breast lengthwise into six even strips and thread each piece onto the end of a skewer.
3 Prepare the marinade by mixing soy sauce, garlic and lemon juice together. Marinate the chicken skewers in the mixture for 1 to 2 hours.
4 To make the sauce, place the peanut oil into a pan and add the onion. Cook until it takes on a light brown colour.
5 Add peanut butter and stock to the pan and stir over a gentle heat until combined.
6 Remove from the heat and add salt, sugar and chicken marinade. Adjust the sauce to a thick pouring consistency with the coconut milk.
7 Cook the chicken skewers on a chargrill, turning regularly to ensure even cooking and colour.
8 To serve, heap hot, steamed rice onto two warm plates and place three skewers of chicken on top of each mound of rice. Pour a little of the satay sauce over each and garnish as desired.

Q1: You are preparing 30 portions for a small cocktail party. Calculate the amounts needed to prepare 30 portions of the recipe for the listed ingredients.

Q2: What are two quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?

Q3: Describe how you can sequence your mise en place and preparation tasks to meet deadlines.

Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers.

Q5: What are two safety techniques you should use when cutting and preparing the ingredients with a knife?

Q6: You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment?

Q7: What method(s) of cookery for which food item are used in this recipe?

Q8: What is the purpose of marinating the chicken in this recipe?

Q9: What is one safe operating practice you should follow when using a char-griller?

Q10: What is one technique you can use to minimise waste when preparing this recipe?

Q11: The chicken skewers are going to be served with other dishes as finger food at a stand-up cocktail party. They will not be served with the rice. What serviceware would you serve the skewers on? Base your responses on the serviceware available in your workplace or training environment.

Q12: Can this dish be stored for use at another time after it has been displayed on a buffet table for two hours? Why/why not?

SITXFSA001 Use hygienic practices for food safety

Project D

Task 1: Sally's sandwiches

Read case study and answer the questions.

You work in a café in a shopping centre. You prepare and serve sandwiches, rolls, wraps, hot and cold meals, snacks, pastries, cakes and desserts. Some items are purchased pre-prepared, partially or fully cooked. Others, especially sandwiches, rolls and wraps, are prepared fresh every day. Your local food safety legislation requires the business to have a food safety program.

Q1: What are three of your legal responsibilities as a food handler in this workplace?
Q2: What is the overall purpose of your business's food safety program?
Q3: What are three types of information contained in the food safety program?
Q4: Where are the step-by-step instructions on how to implement the requirements of the food safety plan detailed?
Q5: The food safety program is developed using the principles of the HACCP system. What is the basic aim of the HACCP system?
Q6: What are four hygiene procedures the café expects you to follow?
Q7: Are the following situations hygiene hazards? If yes, what can you do to remove or minimise them? If no, why isn't it?

• There is food debris and some dirt on the floor of the walk-in cool room where all the perishable stock is stored.
• You notice one of your colleagues is washing her chopping board, knives and other preparation utensils in a sink of hot, soapy water.
• The paper towel dispenser at the hand-wash basin has run out and everyone is drying their hands on a tea towel.

Q8: You can't find an appropriate solution to the lack of paper towels to dry hands on. What should you do?

Q9: You've been told the Environmental Health Officer (EHO) is coming in to inspect the café tomorrow. Who is this person employed by and what is their role?

Q10: What are three potential ramifications to the business if the EHO finds it is not meeting food safety standards?

Q11: The EHO has noticed that the fly screen door on the back door of the café is damaged with several holes in it. It is a potential source of contamination. How does the Food Standards Code define contamination?

Q12: How could food become contaminated as a result of the holes in the screen door?

Q13: The café provides you with an apron and a cap to wear when preparing and serving food. What is the food safety role of these items?

Q14: As part of the café's dress code, you are expected to wear rubber-soled, enclosed shoes at work.
Is this a food safety or WHS requirement?
Why is it a requirement?
What is this type of clothing called?

Q15: What are two techniques you can use to minimise contact, and therefore cross-contamination, between the ready-to-eat items stored in the refrigerated display cabinet? Include techniques the café might already be using in your response.

Task 2: Kings Arms Hotel
Read case study and answer the questions.

You work as a kitchen hand in the Kings Arms Hotel. You clean all the crockery and cutlery from the bistro and all equipment and utensils used by the cooks in the kitchen. You use an automatic dishwasher for most items. Some larger or heavily soiled items, or preparation equipment parts such as the blades from the slicer, have to be washed by hand. You also empty the garbage bins in the kitchen during and after service and remove them to the external bulk waste bin.

Are these statements True or False? Circle the correct answer.

Q1: Your workplace's food hygiene procedures don't apply to you because you are not handling food, only cleaning up afterwards.
True False

Q2: You don't need to wash your hands after handling the rubbish, going to the toilet or using chemicals as your hands are in hot water all the time.
True False

Q3: The dishwasher is an effective way of both cleaning and sanitising items.
True False

Q4: As the hot soapy water you are hand-washing items in is not hot enough, you need to sanitise the items afterwards.
True False

Q5: As you work in the kitchen and are never seen by customers, your personal hygiene standards and cleanliness of your uniform are not important.
True False

Q6: You are mainly responsible for cleaning dishes and food preparation equipment and don't come into contact with food other than to dispose of it. As a result, you couldn't possibly contaminate food.
True False

Q7: One of your responsibilities after service is over is to clean and sanitise all benches and surfaces. It is not a food safety requirement that you wear rubber gloves when completing these tasks.
True False

Task 3: Rio restaurant
Read case study and answer the questions.

It's Thursday evening and the restaurant is busy. You feel awful. You think you have a cold as you have been sneezing all day and you must blow your nose regularly. You're about to start work in the cold larder section of the kitchen, preparing cold salads, entrées and sauces.

Q1: What should you do?

Q2: What are the risks associated with your working if you have an infectious disease?

Q3: Should you be working in the cold larder preparing food tonight? Why/why not?

Q4: You know it's very important to wash your hands correctly. What are the steps you should follow to make sure your hands are thoroughly clean?

Q5: The chef has asked you to continue working but to wear disposable gloves at all times. You are already behind in your work tasks so you are rushing to catch up. You realise you have sneezed several times and blown your nose without changing the gloves. Food may have become contaminated.
What should you do?
What are the potential consequences on your customers?

Q6: If you have contaminated food, what conditions will the bacteria need to grow to cause illness?

Q7: The risk of infecting customers is increased as you are working with potentially hazardous foods. What does the term ‘potentially hazardous foods' mean?

Attachment:- Practices.rar