Issue No: 5

Date of Issue: Oct 2015

Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Name : daniel morales riano

Student Id : 10448

Recipe 1
Recipe name: velout’e chicken soup Preparation time: 12 minutes
Food cost (%): 25% Number of serves: 80 Portion selling price ($):10.16

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
Stock 20 L $1.65/ ml $33.00
Butter 1333.3 g $2.80/ g $37.00
Onion 2000 g $13/ kg $26.00
Leek 13.3 g $2.50/ g $33.00
Flour 1333.3 g $2/ kg $26.00
White wine 20000 ml $4/ ml $8.00
$ $
Bouquet garni 13.3 g $5/ g $8.00
Cream 4000 ml $8/ l $32.00
Egg yolk 26.7 g $6/g $16.00
Salt $ $
Peper $ $
Chicken n10 13.3 g $20/ g $26.6
$ $
$ $
$ $
Total cost $245.00
Method
Cost/serve $10.16
1. Sweat the onion,leek,celery into thick bottomed pan.
2. Mix the flour ,cook till blond roux.
3. Gradually mix the stock & bring to boil.
4. Add bouquet garni & seasoning , simmer for 30 min skim if required.
5. Remove the bouquet garni.
6. Finish with cream.
7. Add garnish & serve.

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 1

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Regarding Recipe 1, provide the following information:

List 3 pieces of Commercial Kitchen Equipment used in preparation:

 Big pot
 Pot
 Deep Tray

List 3 actions completed relating to Hygiene and Food Safety requirements:

 Wash hand before handling food
 Clean chicken
 Wash vegetables before using them

List the methods of cookery used on recipe 1 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
 Method of cookery
o Stewing
o Frying

 Learned unit:
o Produce dishes using basic methods of cookery
o Produce appetisers and salads

What changes could be made to this dish to allow for Dietary or Allergy requirements:
Suggested ingredients change or
Ingredients identification for dietary advice Suitability for Special diets
substitute to address dietary concerns

Cream Lactose free cream lactose intolerant

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 2

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

_______________________________ ___ / ___ / ____

ASSESSOR’S / HOD’S Signature Date Satisfactory / Non Satisfactory

Recipe 2
Recipe name: Yogurt Tzatziki Preparation time: 10 Minutes
Food cost (%): 25% Number of serves: 80 Portion selling price ($):-22.64

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
Yogurt 360 gm $5.00 /kg $1.80
Garlic 5 gm $16.50 /kg $0.08
Lemon juice and zest 1 no $1.20 /no $1.20
Olive oil 10 ml $7.20 /L $0.07
Mint 3 gm $0.20 /gm $0.60
Dill 3 gm $0.20 /gm $0.60
Parsley 3 gm $0.20 /gm $0.60
Dry Oregano 5 gm $68.00/kg $0.34
Sumac 3 gm $70.00/kg $0.21
Cucumber 40 gm $3.90/kg $0.16
$ $
$ $
$ $
$ $
$ $
Total: 457 gm $ $
Total cost $5.66
Method
Cost/serve $-22.64

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 3

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

1. Chopped garlic, mint, dill, parsley

2. Squeeze lemon juice and grate zest
3. Grate cucumber with a grater, squeeze out the juice
4. Mix everything together

Regarding Recipe 2, provide the following information:

List 3 pieces of Commercial Kitchen Equipment used in preparation:

 Knife
 Mixing bowl
 Grater

List 3 actions completed relating to Hygiene and Food Safety requirements:

 Use correct color of chopping board
 Wash hand before handling food
 Wear gloves while preparing food

List the methods of cookery used on recipe 2 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
 Method of cookery
o No cookery method used
 Learned unit
o Produce of stock, soups and sauces

What changes could be made to this dish to allow for Dietary or Allergy requirements:

Ingredients identification for dietary advice Suggested ingredients change or Suitability for Special diets
SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 4
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

substitute to address dietary concerns

Yogurt Lactose free yogurt Lactose intolerent

_______________________________ ___ / ___ / ____

ASSESSOR’S / HOD’S Signature Date Satisfactory / Non Satisfactory

Recipe 3
Recipe name: chocolate Mousse Preparation time:
Food cost (%): 25% Number of serves: 80 Portion selling price ($):16.00

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
Cream 400 ml $4.00/kg $1.60
Milk 400 ml $1.00/L $0.40
Yolk 8 nos $0.25/no $2.00
Sugar 200 gm $1.00/kg $0.20
Glucose 128 gm $9.00/kg $1.15
Gelatin Sheet 16 gm $0.27/gm $4.32
Dark Chocolate 1000 gm $27.6/kg $27.60
Whipped cream 800 ml $4.00/L $3.20
$ $
$ $
$ $
$ $
$ $
$ $
$ $
Total: 3104 gm $ $
Total cost $40.47
Method
Cost/serve $16.00

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©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
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1.Heat up cream, milk and glucose

2.Whisk sugar and yolk till sabayon
3.Add sabayon to the milk mixture, place back on the heat and cook till anglaise form
4.Add in bloomed gelatin and pour over to the chocolate, cool in in the fridge
5.whip up the whipped cream
6.fold in the whipped cream before it sets

Regarding Recipe 3, provide the following information:

List 3 pieces of Commercial Kitchen Equipment used in preparation:

 Mixer
 Scraper
 Pot

List 3 actions completed relating to Hygiene and Food Safety requirements:

 Clean equipment before using
 Wash hand before handling food
 Handle hot item with towel

List the methods of cookery used on recipe 3 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
 methods of cookery
o Boiling
o Mixing
 Learned unit
o cold desserts; pastries, cakes and yeast goods.

What changes could be made to this dish to allow for Dietary or Allergy requirements:
SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 6
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
ACI N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Suggested ingredients change or

Ingredients identification for dietary advice Suitability for Special diets
substitute to address dietary concerns
Gelatin sheet Agar-agar Muslim

_______________________________ ___ / ___ / ____

ASSESSOR’S / HOD’S Signature Date Satisfactory / Non Satisfactory

Recipe 4
Recipe name: Almond Bread Preparation time: 7 hours
Food cost (%): 25% Number of serves: 80 Portion selling price ($):44.68

Unit cost Recipe

Ingredients Quantity
($ / Unit) cost ($)
Egg white 320 gm $0.25/no $2.75
Flour 240 gm $0.75/kg $0.18
Sugar 240 gm $1.00/kg $0.24
Almond flake 240 gm $33.33/kg $8.00
Orange zest $ $
$ $
$ $
$ $
$ $
$ $
Total: 1040 $ $
Total cost $11.17
Method
Cost/serve $44.68

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 7

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC
I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

1.Whisk Egg white and sugar until meringue

2.Fold in flour and almond flake
3.place baking paper in a loaf pan
4.pour batter in and bake at 180C for 20 Minutes
5.after that , put in freeze until harden
6.Slice it thin in the slicer
7.Place it in the hot box to dry out for at least 6 hours

Regarding Recipe 4, provide the following information:

List 3 pieces of Commercial Kitchen Equipment used in preparation:

 mixer
 oven
 slicer

List 3 actions completed relating to Hygiene and Food Safety requirements:

 clean slicer to prevent cross contamination from other food
 use glove to take out food from the oven
 mind the finger while using slicer

List the methods of cookery used on recipe 4 and which learned unit could be practiced such as
appetizers and salads; fish / seafood, meat or poultry preparation; vegetables, eggs and farinaceous;
stocks, soups and sauces; hot and cold desserts; pastries, cakes and yeast goods.
 methods of cookery
o whisking

SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 8

©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

o baking
 Learned unit
o cold desserts; pastries, cakes and yeast goods.

What changes could be made to this dish to allow for Dietary or Allergy requirements:

Suggested ingredients change or

Ingredients identification for dietary advice Suitability for Special diets
substitute to address dietary concerns
Flour Gluten free flour Gluten intolerance

Students are to record an experience from within the Commercial Kitchen at their workplace where
they assisted in the preparation of various recipes and answer the following questions in detail.
Students are to list in detail a workflow of the tasks assigned and performed during their practical
placement. Choose two occasions / shifts and list a workflow plan bellow. The information must be
legible and detailed in terms of tasks’ order, time, ingredients, and equipment used.

Workflow Plan 1

Occasions 1:
Occasion : function to grate employees
Time : 28/11/2018, Dinner Function
Ingredients : coleslaw, carrots, mushrooms, potatoes, broccoli
Equipment used : cutting board, Hot box, Tray, Tongs, Flipper, Plates, Jar
Workflow plan : 11.00am: cut an prepare coleslaw
12.30pm: WPWR carrots
1.00pm: cut broccoli shape it into round
SITHCCC309 WORK BASED TRAINING LOG BOOK Version 1 Page 9
©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
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2.30pm: cut potatoes into half twice

3.00pm: slice mushrooms
4.00pm: give to chef

Occasions 2:
Occasion : canapes Function-goat cheese tart with dried tomato
Time : 20/11/2018, Dinner Function
Ingredients : Canapes tart casing, Goat cheese, pesto, dried tomato, micro herb
Equipment used : Oven, hot box, piping bag, gloves
Workflow plan : 19/11/2018
3.20pm: Cut and dehydrate the cherry tomato over night
20/11/2018
5.00pm: Slightly bake the tart casing
5.10pm: pipe the goat cheese in the tart csing
5.15pm: place dehydrates tomato and pipe pesto on top
5.30pm: garnish with micro herb

Students are to list in detail a workflow of the tasks assigned and performed during their practical
placement. Choose two occasions / shifts and list a workflow plan bellow. The information must be
legible and detailed in terms of tasks’ order, time, ingredients, and equipment used.

Workflow Plan 2

Occasions 1:
Occasion : A la Carte dinner
Time : Dinner
Ingredients : Fried squid, papaya salad, naming dressing, lime aioli
Equipment used : deep fryer, bowl, gloves, ramekin
Workflow plan : -Deep fry fried
-pour namjin dressing on the salad
-pour aioli into the ramekin
-plate up every item on the black plate

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©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
Francis
AC I N T
A D E M I A
E R N A T I O N A L

QUALITY ASSURANCE
WORK-BASED TRAINING LOG BOOK

Occasions 2:
Occasion : champagne canape
Time : 29/11/2018 4.00pm
Ingredients : coconut dacquoise, meringue stick, raspberry gel, goat yogurt
Equipment used : oven, mixer, piping bag, electric hot box, baking tray
Workflow plan : 30/11/2018
5.20pm: Whip meringue till peak stiff
Pipes stick, on the tray and bake at 100C
Dry it in the hot box over night

1/12/2018
12:30pm: mix and bake dacquoise
1:10pm : boil raspberry and mix into goat yogurt
2.00pm : portion the cool coconut dacquoise
2.30pm : portion stick meringue
3.30pm : start plating

Students are to write a 150+ word report below about end of service procedures.
Report must include: premises’ food safety procedures, cleaning, products ordering,
receiving and storing which you were able to assist with or visualize. In relation to end of shift
procedures describe some steps and the importance of these at an operating hospitality
establishment.

Premises food safety Procedures:

 Check label and date of each ingredients and item in the kitchen
 Dispose expired Food
 Stock check every 2 days
 First in first out(FIFO), rotate old stoke to the front and new behind
 Check the temperature of the freezer and fridge twice a day
 Pest control every month
 Use different color code of chopping board to prevent cross contamination
 Always write down after using any item in the kitchen such as vacuum machine.

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©copyright Academia International 2009 Last Reviewed: 15/10/15 Approved by: B. Wade
 Issue No: 5
Date of Issue: Oct 2015
Revised by: Greg
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AC I N T
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Cleaning:

 Clean down checklist

 Cleaning schedule for all the staff
o All staff must clean down their own section that been assigned
o Such as, Benches, Floor, dish washer, stores, fridge and freezer, etc.

Products ordering, receiving and storing:

 Ordering list
o Order item that needed and not stored of a long period
o Order item after stock check,
o Order breads and vegetable every day to maintain the freshness

 Receiving
o Check and tick all item that been received by checking the quantity of the item, item that ordered
o Check the receiving item by the temperature, meat maintain under -3C, sealed pack of ingredients, freshness of item
o Do not accept opened or damaged packaging
o Contact supplier immediately if there’s issue with the item that received

 Storing
o Do not store dry good under exposed sunlight
o Keep chemical away from food
o Store perishable item in the fridge. Meat and seafood under -3C and dry food in the dry store

End of shift procedures:

1. Clean and sanitize all benches

2. Clean down the dishes and drain the dish washer
3. Sweep and mop the floor
4. Tie and clear the bin

the importance of these at an operating hospitality establishment

 Good food hygiene is essential to ensure that food eat by customers is safe
 Poor hygiene procedures may put your customers in rish.
 Harmful germs can cause food poisoning, and it spreads easily
 It will put you population down

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