SITHCCC031 Select prepare and use relevant equipment and food storage methods :
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Assessment Task 2: Project
Project
Veg Bar is a restaurant located in the middle of Melbourne. The restaurant consists of a team of 3 chefs and 6 cooks. You are one of the Chefs.
The restaurant wants to add some vegetarian & vegan dishes on their menu. They have provided you with the following information regarding the new vegetarian & vegan dishes:
- Vegetarian & vegan dishes: (given in the table provided below).
- Vegetarian & vegan to be used.
- Recipe names.
- Cooking methods.
- Preparation techniques.
- Recipes to prepare vegetarian & vegan dishes.
The restaurant wants you to develop a production plan for these vegetarian & vegan dishes.
The purpose of this task is to assess your ability to select, prepare and portion, and to use relevant equipment, cookery and food storage methods.
Task: Develop a Production Plan
To prepare the production plan, you need to complete the ingredients and equipment lists and a workflow chart for the given meat dishes, before commencing your mise en place and cooking.
You must develop the production plan using the template provided below. If you do not understand any part, ask your assessor/trainer.
To develop a production plan, you need to complete the following parts:
Part A: Select ingredients
This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.
Considering the information given in the recipes, you are then required to calculate ingredient amounts.
Note: You must adjust the quantity of ingredients considering the number of serves you are cooking and minimise wastage by selecting the right quantity of ingredients.
Part B: Select equipment
Part B requires you to list all the knives and other equipment required to prepare the vegetarian & vegan dishes listed in the case study.
For each of the vegetarian & vegan dishes to be prepared, you need to select the type and size of knives and equipment required.
For each piece of equipment identified, you need to document the safety measures used to operate them.
Part C: Workflow Plan
Part C requires you to prepare a workflow plan for the vegetarian & vegan dishes listed in the case study.
This part requires you demonstrate your :
- Planning and organising skills to efficiently sequence the stages of food preparation and production.
- Self-management skills to manage your own speed, timing and productivity.
- Locate information in the food preparation lists and standard recipes to determine the food preparation requirements.
When writing a plan for each vegetarian & vegan dish; keep in mind that you need to include the following:
- Production step .
- Cooking times and temperatures.
- Cooking method
- Hygiene considerations
- Quality checks
Task 1: Develop a production plan
Templates for Part A:
Template: Select ingredients for vegetarian & vegan dishes
| vegetarian & vegan dishes to be prepared | |||
| Vegetarian & vegan dishes | Number of serves | Ingredients required | Quantity |
| Braised vegetables | Vegetables (e.g., carrots, onions, celery, garlic, mushrooms) | 500 gm | |
| Fat (e.g., oil, butter) | 5 ml | ||
| Liquid (e.g., broth, wine, tomato sauce) | 500 ml | ||
| Seasonings (e.g., thyme, bay leaves, salt, pepper) | 2 spoons | ||
| Optional: herbs, sugar, flour (for thickening the sauce) | 0.5 gm | ||
| Butter poached vegetables | Vegetables (e.g., carrots, potatoes, asparagus, artichokes) | 400gm | |
| Butter | 0.5gm | ||
| Optional: lemon juice, white wine, herbs (such as thyme, rosemary), shallots, bay leaves. | 10 ml | ||
| Water | 500ml | ||
| Salt | 3 spoons | ||
| Cauliflower curry with boiled rice | Cauliflower florets | 50gm | |
| Oil or ghee | 10 ml | ||
| Ginger, minced | 5 gm | ||
| Rice | 200gm | ||
| Creamy beetroot risotto | Beetroot | 50gm | |
| Arborio rice | 100gm | ||
| Onion, chopped | 100gm | ||
| Garlic, minced | 30gm | ||
| White wine | 20ml | ||
| Chicken or vegetable broth | 300gm | ||
| Green bean salad | Green beans, trimmed | 30gm | |
| Cherry tomatoes, halved | 20gm | ||
| Red onion, thinly sliced | 50gm | ||
| Crumbled feta cheese | 50 ml | ||
| Optional: chopped nuts (such as almonds, walnuts, or pecans), dried cranberries, lemon or lime juice, red wine vinegar, olive oil, salt, and pepper. | 100gm | ||
| The best vegan burger | Cooked black beans or chickpeas | 100gm | |
| Grated or finely chopped onion | 30 gm | ||
| Grated or finely chopped carrots | 30 gm | ||
| Cooked or canned corn Breadcrumbs | 10gm | ||
| Hamburger buns | 10 gm | ||
| Tomato slices | 50 gm | ||
| Red onion slices | 50 gm | ||
| Kimchi sliders | Small hamburger buns | 10 gm | |
| Ground beef or ground pork (or substitute with a vegetarian protein of your choice) | 200gm | ||
| Kimchi, chopped | 20 gm | ||
| Gochujang sauce or sriracha sauce | 30gm | ||
| Sesame oil | 30ml | ||
| Soy sauce | 15 ml | ||
| Garlic, minced | 30gm | ||
| Vegan garlic teriyaki tofu | Firm tofu, pressed and cut into cubes | 200gm | |
| Garlic, minced | 20 gm | ||
| Soy sauce | 10 gm | ||
| Rice vinegar | 10 gm | ||
| Maple syrup or sugar Cornstarch | 14 gm | ||
| Sesame oil | 20 ml | ||
| Green onions, chopped | 50 gm | ||
| Chia pudding | Chia seeds | 20 gm | |
| Milk or non-dairy milk (such as almond, coconut, or soy) | 500 ml | ||
| Sweetener of your choice (such as maple syrup, honey, or sugar) | 10 ml | ||
| Vanilla extract | 10 ml | ||
| Creamy Vegan Rice Pudding | Rice (such as arborio or jasmine) | 100 gm | |
| Non-dairy milk (such as almond, coconut, or soy) | 100 ml | ||
| Sweetener of your choice (such as maple syrup, honey, or sugar) | 10 ml | ||
| Vanilla extract | 10 ml | ||
| Salt | 3 spoons | ||
Templates for Part B:
Template: Select equipment for vegetarian & vegan dishes
| Equipment required to prepare vegetarian & vegan dishes | ||
| vegetarian & vegan dishes | Knives and Equipment required | Safety measures |
| Braised vegetables | Chef’s knife for cutting vegetables | Keep fingers tucked in while cutting to prevent injury. |
| Heavy-bottomed pot or Dutch oven with a lid | Always use oven mitts or potholders to avoid burns while handling hot pots or lids. | |
| Wooden spoon or spatula for stirring | Always use a spatula or spoon with a handle long enough to keep your hand away from heat. | |
| Butter poached vegetables | Chef’s knife for cutting vegetables | Keep fingers tucked in while cutting to prevent injury. |
| Heavy-bottomed saucepan with a lid | Keep the handle of the saucepan facing inward to avoid bumping or knocking it over. | |
| Strainer for draining any excess liquid | Avoid using a strainer with a broken or bent handle to prevent injury. | |
| Cauliflower curry with boiled rice | Chef’s knife for cutting vegetables | Keep fingers tucked in while cutting to prevent injury. |
| Heavy-bottomed pot or Dutch oven for making the curry | Use a trivet or hot pad to protect countertops or tables from heat damage. | |
| Wooden spoon or spatula for stirring | Always use a spatula or spoon with a handle long enough to keep your hand away from heat. | |
| Creamy beetroot risotto | Chef’s knife for dicing onion and cutting beetroot | Use a cutting board to protect countertops and prevent knife damage. |
| Heavy-bottomed saucepan with a lid for making the risotto | Use a trivet or hot pad to protect countertops or tables from heat damage. | |
| Measuring cups and spoon | Read the measurement markings clearly to avoid mistakes. | |
| Green bean salad | Chef’s knife for trimming the ends of the green beans | Hold the knife with a comfortable grip, keeping your fingers clear of the blade. |
| Large pot with a lid for boiling the green beans | Keep the handle of the pot facing inward to avoid bumping or knocking it over. | |
| Strainer for draining the cooked green beans | Use oven mitts or potholders to avoid burns while handling hot strainers or pots. | |
| The best vegan burger | Paring knife for peeling garlic or ginger | Hold the knife with a comfortable grip, keeping your fingers clear of the blade. |
| Wooden spoon or spatula for mixing the burger ingredients | Store the spoon or spatula in a safe place, away from children and pets. | |
| Baking sheet or plate for shaping the burger patties | Wash hands thoroughly before handling raw meat. | |
| Kim chi sliders | Paring knife for peeling garlic or ginger (if making your own kimchi) | Wash and sanitize all utensils and cutting boards before and after use. |
| Baking sheet or plate for shaping the slider patties | Keep raw meat separate from ready-to-eat foods to prevent cross-contamination. | |
| Non-stick cooking spray or oil for greasing the cooking surface | Read and follow the manufacturer’s instructions on the label of the non-stick spray or oil. | |
| Vegan garlic teriyaki tofu | Chef’s knife for dicing the tofu | Hold the food securely with a claw grip to prevent injury to your fingers. |
| Baking sheet or shallow dish for marinating the tofu | Store raw ingredients properly to prevent spoilage. | |
| Mixing bowl for the marinade | Refrigerate the marinated food promptly to prevent bacterial growth. | |
| Chia pudding | Measuring cups and spoons | Clean the measuring cups and spoons before and after each use. |
| Mixing bowl | Avoid cross-contaminating raw and cooked foods by using separate spoons | |
| Jars or containers with lids for storing the pudding | Store food at the proper temperature to prevent spoilage. | |
| Part C: Workflow Plan: (Note: You are required to identify in your workflow plan; production steps, cooking times and temperatures, appropriate cooking methods, hygiene requirements, and quality checks to be completed to demonstrate your planning and organising skills) | |||||
| Vegetarian & vegan | Production step | Cooking times and temperatures. | Cooking method | Hygiene consideration | Quality checks |
| Braised vegetables | Select and clean the vegetables, then chop them into desired sizes. | Cooking times will vary depending on the type and size of the vegetables, but generally, braising takes 30-60 minutes at 350°F (175°C) in the oven or on medium-low heat on the stovetop | Braising involves sautéing the vegetables in oil, then simmering them in a liquid until tender. This can be done on the stovetop or in the oven. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the braised vegetables, taste a piece to check for doneness, and check the consistency and appearance. The vegetables should be tender but not mushy, and the liquid should be flavorful. |
| Butter poached vegetables | Preparation: Select and clean the vegetables, then chop them into desired sizes. | Cooking times and temperatures: Cooking times will vary depending on the type and size of the vegetables, but generally, butter poaching takes 10-20 minutes on medium heat. The temperature should be low enough to prevent the butter from burning, but high enough to cook the vegetables evenly. | Cooking method: Butter poaching involves gently heating butter in a pan until it is melted, then adding the vegetables and cooking them until they are tender. This is typically done on the stovetop. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the butter-poached vegetables, taste a piece to check for doneness, and check the consistency and appearance. The vegetables should be tender and the butter should be evenly distributed and not burned. |
| Cauliflower curry with boiled rice | Preparation: Clean and chop the cauliflower into bite-sized pieces. Prepare the curry sauce by mixing the spices, herbs, and liquids according to the recipe. Cook the rice according to the instructions, either on the stovetop or in a rice cooker. | Cooking times and temperatures: Cooking times will vary depending on the recipe, but generally, the cauliflower should be fully cooked in 10-15 minutes on medium heat. The temperature should be high enough to cook the vegetables, but low enough to prevent the sauce from burning. | Cooking method: To make the curry, heat oil in a pan, add the spices, then the cauliflower and cook until it starts to soften. Pour in the prepared curry sauce and simmer until the cauliflower is fully cooked. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the curry, taste a piece of cauliflower and the sauce to check for seasoning and doneness. The cauliflower should be tender, the sauce should be flavorful, and the spices should be well-distributed. |
| Creamy beetroot risotto | Preparation: Clean and peel the beetroot, then chop into small pieces. Prepare the stock according to the recipe, either by using a commercial vegetable stock or by making your own. | Cooking times and temperatures: Cooking times will vary depending on the recipe, but generally, the risotto should be fully cooked in 20-30 minutes on medium heat. The temperature should be high enough to cook the rice and vegetables, but low enough to prevent the sauce from burning. | Cooking method: To make the risotto, heat oil in a pan, add the chopped onion and cook until soft. Add the chopped beetroot and cook for a few minutes, then add the rice and cook until it starts to absorb the liquid. Gradually add the stock, stirring constantly, until the rice is cooked and the liquid has been absorbed. Finish by stirring in the cream and grated cheese (if using). | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the risotto, taste a spoonful to check for texture, seasoning, and doneness. The rice should be creamy, the beetroot should be tender, and the flavors should be well-balanced. |
| Green bean salad | Preparation: Clean and trim the green beans, then blanch them in boiling water for 2-3 minutes until they are tender but still crisp. Drain and refresh under cold water. | Cooking times and temperatures: Blanching times will vary depending on the thickness of the green beans, but generally, they should be cooked in 2-3 minutes on high heat. The temperature should be high enough to cook the beans, but low enough to prevent them from becoming mushy. | Cooking method: To make the salad, mix the blanched green beans with other ingredients such as chopped vegetables, nuts, seeds, or dressings. Toss until well combined. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the salad, taste a green bean to check for texture and seasoning. The green beans should be tender but still crisp, and the flavors should be well-balanced. |
| The best vegan burger | Preparation: Prepare the ingredients for the vegan patty, such as vegetables, legumes, grains, nuts, and spices. Mix them together in a bowl until well combined. Shape the mixture into patties of the desired size. | Cooking times and temperatures: Cooking times will vary depending on the thickness of the patties, but generally, they should be fully cooked in 4-5 minutes on medium heat. The temperature should be high enough to cook the patties, but low enough to prevent them from burning. | Cooking method: Heat a little oil in a pan or on a griddle. Cook the patties for 4-5 minutes on each side, or until they are golden brown and crispy. Toast the buns, then assemble the burgers with the patties, toppings, and condiments of your choice. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the vegan burgers, taste a patty to check for texture, seasoning, and doneness. The patty should be crispy on the outside and tender on the inside, and the flavors should be well-balanced. |
| Kim chi sliders | Preparation: Prepare the ingredients for the slider patties, such as vegetables, legumes, grains, nuts, and spices. Mix them together in a bowl until well combined. Shape the mixture into patties of the desired size. Slice the kimchi into thin pieces. | Cooking times and temperatures: Cooking times will vary depending on the thickness of the patties, but generally, they should be fully cooked in 4-5 minutes on medium heat. The temperature should be high enough to cook the patties, but low enough to prevent them from burning. | Cooking method: Heat a little oil in a pan or on a griddle. Cook the patties for 4-5 minutes on each side, or until they are golden brown and crispy. Toast the buns, then assemble the sliders with the patties, kimchi, and any other toppings or condiments of your choice. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked vegetables to avoid cross-contamination. | Quality checks: To ensure the quality of the kimchi sliders, taste a patty to check for texture, seasoning, and doneness. The patty should be crispy on the outside and tender on the inside, and the flavors should be well-balanced. The kimchi should be fresh, tangy, and spicy. |
| Vegan garlic teriyaki tofu | Preparation: Cut the tofu into cubes or slabs and press to remove any excess water. Make the teriyaki sauce by mixing together soy sauce, brown sugar, garlic, ginger, and other seasonings. | Cooking times and temperatures: Cooking times will vary depending on the thickness of the tofu, but generally, it should be fully cooked in 4-5 minutes on medium heat. The temperature should be high enough to cook the tofu, but low enough to prevent it from burning. | Cooking method: Heat a little oil in a pan or on a griddle. Cook the tofu until it is crispy and golden brown on all sides, then add the teriyaki sauce to the pan. Cook for a further 2-3 minutes, or until the tofu is coated in the sauce and heated through. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. Use separate cutting boards for raw and cooked tofu to avoid cross-contamination. | Quality checks: To ensure the quality of the vegan garlic teriyaki tofu, taste a piece to check for texture, seasoning, and doneness. The tofu should be crispy on the outside and tender on the inside, and the flavors should be well-balanced. The teriyaki sauce should be savory, sweet, and garlicky. |
| Chia pudding | Preparation: In a bowl, mix together chia seeds, milk or non-dairy milk, sweetener of your choice, and any other desired flavors or toppings, such as vanilla extract, cinnamon, fruit, or nuts. | Cooking times and temperatures: Chia pudding is not cooked using heat, but rather prepared through refrigeration. The minimum refrigeration time is 2 hours, but you can refrigerate the mixture overnight for a thicker pudding. | Cooking method: Stir the mixture well and then cover and refrigerate for at least 2 hours, or until the chia seeds have absorbed the liquid and the pudding has thickened. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. | Quality checks: To ensure the quality of the chia pudding, check that the pudding has thickened and that the chia seeds are fully hydrated. The pudding should have a smooth, creamy consistency and the flavors should be well-balanced. If the pudding is too thin, add more chia seeds and refrigerate for a longer period. If the pudding is too thick, add a little more milk or non-dairy milk. |
| Creamy vegan rice pudding | Preparation: In a saucepan, combine rice, plant-based milk or dairy milk, sweetener of your choice, and any desired flavors, such as vanilla extract, cinnamon, or nutmeg. | Cooking times and temperatures: Cook the mixture over medium heat, continuously stirring, until the pudding has thickened and the rice is fully cooked, which takes approximately 30-40 minutes. | Cooking method: Cook the mixture over medium heat, stirring continuously, until the rice has absorbed the liquid and the pudding has thickened, which takes approximately 30-40 minutes. | Hygiene considerations: Ensure that all cooking equipment and surfaces are clean, and practice good personal hygiene. | Quality checks: To ensure the quality of the creamy vegan rice pudding, check that the pudding has thickened, the rice is fully cooked, and the flavors are well-balanced. The pudding should have a smooth, creamy consistency. If the pudding is too thick, add a little more milk or non-dairy milk. If the pudding is too thin, continue cooking the mixture over low heat, stirring continuously, until it has thickened. |
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