KAA4051 Gastronomy Assessment

1 3

TABLE OF CONTENT
Contents
ASSESSMENT 3 – Practical Observation....................................................
Assessment Instructions..........................................Error! Bookmark not defined.
Your Tasks:..................................................................................................
Planning the assessment..................................................................................................
Evidence specifications:...................................................................................................
Evidence submission:.......................................................................................................
Practical Demonstration instructions.............................................................
Task 1: Production Plan..............................................................................
Task 2: Prepare and cook menu items.........................................................
Task 3- Present and store dishes (Practical).................................................
Task 4- Clean and maintain food preparation equipment (practical)..............
Task 5-End of service Procedures (practical)................................................
Task 6-Portfolio of work done (insert photos)...............................................
Simulation Setup for the practical assessment.............................................

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 KAA4051 Gastronomy 1 Assessment 3

Welcome to KAA4051 Gastronomy 1! This KAA unit covers the following unit/s of
competency.

COMPETENCY DEMONSTRATION

KAA subject code KAA4051 KAA subject Gastronomy 1

name

Unit of SITHCCC023 Unit Title Use food preparation equipment

competency code: SITHCCC027 Prepare dishes using basic methods
SITHCCC042 of cookery
Prepare food to meet special
dietary requirements

This subject describes the performance outcomes, skills and knowledge required to
safely use commercial kitchen equipment to prepare a range of different food types. It
also focuses on the performance outcomes, skills and knowledge required to use a
range of basic cookery methods to prepare dishes and prepare dishes for people who
have special dietary needs for lifestyle, medical or religious reasons. It requires the
ability to confirm the dietary requirements of customers, use special recipes, select
special ingredients and produce food to satisfy special requirements.

The subject applies to cooks working in hospitality and catering organisations. This
could include restaurants, educational institutions, health establishments, defence
forces, cafeterias, kiosks, cafes, residential caterers, in-flight and other transport
caterers, and event and function caterers.

https://training.gov.au/Training/Details/SITHCCC023

https://training.gov.au/Training/Details/SITHCCC027

https://training.gov.au/Training/Details/SITHCCC042

Prerequisite units:
Students must have completed the following pre-requisites listed below before
studying KAA4051.
 SITXFSA005 Use hygienic practices for food safety

 Pre requisite SITHCCC027 is delivered in this unit and must be completed

successfully

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 KAA4051 Gastronomy 1 Assessment 3

ASSESSMENT COVERSHEET
Unit:

Course Name:
Assessment Tool:

Student must fill this section:

Student Name:

Student ID:
Privacy Release “I give my permission for my assessment material to be used in the auditing, assessment
Clause: validation & moderation Process”
“I declare that:
 The material I have submitted is my own work;
Authenticity  I have kept a copy of all relevant notes and reference material that I used in the
Declaration: production of my work;
 I have given references for all sources of information that are not my own,
including the words, ideas and images of others.”

Information for Student:

 All work is to be entirely of the student.

 Read the instructions for each question very carefully.
 Be sure to PRINT your FULL name & LAST name in every place that is provided.
 Short questions must be answered in the spaces provided or follow the word limits as instructed.
 For those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student
must attach its own work formatted in double space, Arial 12 pts.
 All assessment tasks must be addressed correctly in order to obtain a competence for the unit of
competency.
 If the Student doesn’t understand the assessment, they can request help from the assessor to interpret the
assessment.
All assessments must be submitted online. Login to www.kaaonline.edu.au and follow the subject link to submit
your assessments. Note that the hard copy of the assessments will not be accepted.

Assessment Completion Status

Assessor’s
Attempt Satisfactory Non-Satisfactory Date
Signature

Initial attempt □ □

2nd attempt/Re-
assessment □ □

“I understand all the above rules and guidelines for the assessment”

Full Name Signature Date (dd/mm/yyyy)

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 KAA4051 Gastronomy 1 Assessment 3

Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you
understand this assessment before taking on the questions and tasks. To confirm that you
have been given this overview, we ask you to complete the following Pre-Assessment
Checklist.

You are required to carefully read each checklist item provided below and tick either ‘Y’ to
confirm your understanding or ‘N’ if you disagree. In case you disagree with an item,
please provide your reason under the ‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This
acknowledges that your Trainer/Assessor has discussed all of the information with you
prior to undertaking this assessment.

Pre – assessment Checklist Comments

Y¨ ¨N I, the student, understand the purpose of the assessment.

I understand when and where the assessment will occur, who

Y¨ ¨N will assess and in what format the assessment will be
submitted.as

Y¨ ¨N I understand the methods of assessment.

I understand what resources are required to complete this

Y¨ ¨N
assessment.

I understand the performance level required for each

Y¨ ¨N
assessment event.

I understand that it must be my own work. I have been

Y¨ ¨N explained and understand the serious consequences in case
this work is found plagiarised.

Y¨ ¨N I understand the process if I am deemed not yet competent.

Y¨ ¨N I understand the feedback process and the appeals process.

The assessor has discussed with me if I have any special

Y¨ ¨N
needs and if so what arrangements have been made.

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 KAA4051 Gastronomy 1 Assessment 3

Student Full Student ID Student Date

Name Signature (dd/mm/yyyy)

Introduction
Welcome to the Student Assessment Task 3 for KAA4051, Gastronomy 1. These tasks have
been designed to help you demonstrate the skills and knowledge that you have learnt
during your course.

Please ensure that you read the instructions provided with these tasks carefully. You
should also follow the advice provided in the Hospitality Works Student User Guide. The
Student User Guide provides important information for you relating to completing
assessment successfully.

Assessment for this unit

For you to be assessed as competent, you must successfully complete three assessment
tasks:

 Assessment Task 1: Knowledge questions - You must answer all questions correctly.

 Assessment Task 2: Research Report You must research and report on the main types
of lifestyles, medical and religious diets that are part of contemporary Australian
society.

 Assessment Task 3: Practical test (this assessment) – You must prepare a

range of dishes and for people who have special dietary needs for lifestyle,
medical or religious reasons. The assessor must also observe a range of
cooking tasks.

Kitchen time required

You will require time in the kitchen to complete Assessment Task 3. You will
find more information about the requirements for training/commercial kitchens
in the Hospitality Works Student User Guide.

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 KAA4051 Gastronomy 1 Assessment 3

ASSESSMENT 3 – Practical Observation

Assessment instructions
This practical demonstration session requires you to safely use commercial kitchen
equipment to prepare a range of different food types. You also need to use a range of
basic cookery methods to prepare dishes for people who have special dietary needs for
lifestyle, medical or religious reasons. You need to demonstrate your ability to confirm the
dietary requirements of customers, using special recipes, select special ingredients and
produce food to satisfy special requirements.

Your assessor will do the following:

 Observe you in KAA kitchen, preparing and producing a range of dishes using
various cooking methods and preparation techniques.
 Provide a range of recipes and ingredients.
 Use the checklist to observe while you use a range of preparation techniques and
cooking methods.
 Use the checklist in conjunction with Observation checklist below.
 Observe you over a period while you learn and use various skills/tasks.
 Observe you while preparing various dishes for at least six different customers
during multiple sessions.
 Ensure that you can consistently perform all tasks multiple times satisfactorily.
 Decide when you are competent at all tasks.

You are required to do the following

 You are required to prepare a menu example for each of the recipe categories set out
below. Your trainer will provide you with specific recipes (see appendices 1) for
each instance. The criteria overleaf provide an overview of the criteria which will be
observed during each instance for each preparation or as instructed.
 You must demonstrate preparation of a range of dishes using various cooking
methods and preparation techniques in KAA kitchen.
 Prepare dishes for at least six different customers.
 Use standard recipe for the session menu.
 Consistently perform all tasks multiple times satisfactorily.
 Use the template provided where applicable and insert your response.

Required templates and equipment:

 KAA Commercial Kitchen with access to all the equipment and variety of
ingredients defined in Appendix at the back of this tool.
 Chef Uniform. (Students to organise themselves)
 Knife Kit. (Students to organise themselves)
 Chef Equipment and tool. (KAA)
 Recipes. (Student must print from learner guide)
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 KAA4051 Gastronomy 1 Assessment 3

 KAA shall make available the ingredients as per recipes

Planning the assessment

 Recommended date for assessment:

 Access all resources mentioned in required resources either printed copies or access
via the internet.
 You must:
o Produce all evidence as required in this assessment.
o Complete the assessment and submit in due timeline.
o Submit with a completed assessment cover sheet.
o Your assessor will set a time to provide feedback.

Evidence specifications:

At the end of the assessment, you will be required to submit the following
evidence before the due date specified by the assessor:
 Completed Production plan for each Practical Demonstration Session. (Total 4)
including recipe cards.
 Cook and present all the menu items for each session and present to assessor.
 Portfolio photos for 4 sessions.
 Complete and sign the cover sheet for the assessment task.

Evidence submission:

 Documentation can be submitted electronically or paper-based.

 Your assessor will record the assessment outcome on the assessment cover
sheet.

Practical Demonstration instructions

In this practical demonstration assessment, you are required to follow standard
recipes for dishes that demonstrate use of each of the following major food
types for at least 6 different customers:
 dairy products
 dry goods
 frozen goods
 fruit
 meat
 poultry
 seafood
 vegetables
use each of the following cookery methods and complete mise en place activities when
preparing the above dishes:
 baking
 blanching
 boiling
 braising
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 KAA4051 Gastronomy 1 Assessment 3

 deep-frying
 grilling
 poaching
 roasting
 shallow frying
 sous vide
 steaming
 stewing
You will complete this in the KAA training kitchen with access to staff, assessor as customer.
You must invite KAA staff members and other students as internal customer to taste meals
and ask students to adjust the meals as per dietary requirements.
You must prepare finish food production:

 within commercial time constraints and deadlines.

 reflecting required quantities to be produced.
 Demonstrating portion control procedures.
 responding to special customer requests and dietary requirements.

At the start of session your assessor will check if you are in full uniform and carrying your
knife kit. Assessors will be checking your uniform for cleanliness and that you have full
uniform on prior to allowing you to begin the session.
As per the criteria from performance evidence, your assessor will provide you standard
recipe cards. Read carefully all the recipe information given to you when you receive it. If
you do not understand any part, please ask your assessor.

You will have four (6) hours to prepare and produce the food items for each Practical
Demonstration session and your Assessor will set commercial time constraints according to
menu for each dish to reflect industry environment.

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 KAA4051 Gastronomy 1 Assessment 3

Your Tasks:
Task 1: Production Plan
Use Workflow plan template (Appendix 1, Appendix 3) to complete this
section. Task 1 must be completed prior to this practical. You may not be allowed to
undertake the practical if your workflow plan (Appendix 1 part A & B) is not
complete.

You are required to consult your assessor and internal customers (staff and
students) for the session whom you will be serving food to confirm the food
production requirements from session menu and standard recipes including:
o portion control.
o quantities to be produced.
o special customer requests.
o special dietary requirements.

After confirming the food production requirements, you must write Production
Plan in the template provide in Appendix at the back of this guide according to
the menu for the session.

Production plan has following Parts:

Part A- Menu details and food production requirements:
Use Workflow plan template (Appendix 1 Part A) to complete this
section.
Write all dishes from the menu for the session and number of serves your
assessor asked you to cook.
Number of serves you have been asked to cook may differ from the number of
serves specified in the standard recipe you have been provided. You are required
to adjust quantity of ingredients according to number of serves you are cooking.
Also record your name, student number and the date of each Practical
Demonstration session in the production plan template.

Part B-Equipment:
Use Workflow plan template (Appendix 1 Part B) to complete this
section.

This part requires you to identify and list all the equipment’s including
appropriate knives required to cook for individual dish from the session menu.
You must select correct equipment type and size for each dish and mention for
which cooking method the equipment has been used and the specification e.g.
Oven, if its gas oven or fan forced or convention oven.
Your Assessor will observe if you have selected right equipment for the job and
will observe you while assembling equipment and safety requirements as per
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 KAA4051 Gastronomy 1 Assessment 3

operating manual. The assessor will also check if the equipment you are using is
clean as per standard.
You must enter following in your production plan for the session and equipment
details:
 You must identify and list appropriate knives and other equipment for
each dish.
 You must enter detail of cleanliness requirements for each equipment
before.
 You must enter detailing including assembling requirements for the
equipment and use safely and hygienically requirements
 Your trainer will confirm your knowledge and skills to operate these
equipment effectively as per standard operating procedures
 You must select, identify and list suitable knife for precision cuts.
 One equipment might be used for multiple dishes, please list the
equipment under each item, also indicate which equipment is suitable for
cooking method and equipment specifications
 e.g. oven can be gas oven, induction or Combo oven.
 You must list and follow environment friendly practices while using
equipment
 You must maintain the condition of equipment while operating and make
any minor adjustments if required.
 You must report any fault or hazard identified in the equipment and
rectify it if safe to do so.

Part C-Recipe card: Ingredients:

Use Appendix 2 (Standard recipe card) to complete this task.
This part requires you to identify all the ingredients from standard recipes
provided to you and calculate ingredient amounts according to per number of
serves you are preparing. Enter the ingredients on production plan. This will
require your numeracy skills to calculate the quantity and number of serves and
you must use standard trade names for ingredients and various products as per
recipe.

Part D-Workflow Plan:

Use Workflow plan template (Appendix 1 Part B) to complete this
section.
You are required to list tasks for Mis-en-place and preparation which includes
weighing, measuring ingredients, creating portions, cutting and portioning as per
recipe and write measures to minimise the waste.

Task 2: Prepare and cook menu items

After you have successfully written production plan, you are then required to put
this production plan in to action and following must be completed to successfully
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 KAA4051 Gastronomy 1 Assessment 3

complete this task:

You are required to complete this task in three (3) steps, each step
should have at least one photo. In total, you must provide at least 5
photos for task 2. You must be clearly visible in the photo while
completing each step.

Step 1- Mis-en-place (Food preparation)

 Select the correct size and type of equipment including suitable knives
(e.g. Boning knife, mincers) for each dish and assemble and clean them and use
them safely as per instruction manual. Your assessor may ask you questions on
how will you use the equipment safely and will observe you while using the
equipment and knives safely.

E.g. The basic tools are knives, peeler, knife sharpening equipment, hand whisks,
etc.
Select correct food preparation equipment for the dish
 Confirm number of portions you are cooking from production plan for
session prepared task 1 (production plan).
 Identify and select the correct size and type of equipment including
suitable knives (e.g., filleting knife etc) and specialised equipment for
each dish.
 You must ensure Equipment are clean before use.
 You must cover following equipment by preparing all the dishes in both
practical demonstrations:
 blender
 deep-fryer
 food processor
 grater
 cryovac machine
 knife sharpening equipment:
 sharpening steels and stones
 knives:
 chef’s knife
 filleting knife
 palette knife
 utility knife
 vegetable knife
 mandolin slicer
 measures
 microwave
 mouli
 oven
 peeler, corer or slicer
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 KAA4051 Gastronomy 1 Assessment 3

 planetary mixer
 salamander
 scales
 slicing machine
 stove top
 thermometer
 water bath (not bain marie)
 whisk

 Select the major food item and other ingredients from store according to
recipe ensuring quality, freshness and stock rotation (LIFO and FIFO)
requirements. Also check if perishable items are fresh, there is no
spoilage or contamination, check contents of stocks take dates, read
labels before picking ingredients and implication on quality of dish
prepared.

 If selection of major food item is poultry, you must make sure the poultry
item is plump, firm, skin should not be broken, dry and not slimy
 You must thaw frozen food items if required according to food safety
guidelines ensuring correct thawing methods and avoiding contamination.
 Sort and assemble all ingredients as per food production sequence
defined in recipe.
 Weigh, measure and portion ingredients according to recipes and number
of serves you are cooking as mentioned in production plan. Also make
sure you are using appropriate measure equipment and correct units of
measurement.
 Clean and cut other ingredients using basic cuts according to culinary
standards e.g. right shape and size for each cut. Make sure you use right
knife for cuts and minimise waste to maximise yield and profitability e.g.
while peeling potatoes make sure you use peeler and don’t peel too
much.
 Complete mis-en -place and preparation.

Step 2- Use equipment to prepare the session menu.

After selecting correct equipment and ensuring cleanliness, of equipment, you
are required to assemble equipment safely and hygienically as per instruction
manual for equipment. Your assessor may ask you questions on how will you use
the equipment safely and will observe you while using the equipment.
You must use equipment for following food types by preparing all the dishes in
both practical demonstrations
 dairy products
 dry goods
 frozen goods
 fruit
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 KAA4051 Gastronomy 1 Assessment 3

 meat
 poultry
 seafood
 vegetables
 make precision cuts on fruit and vegetables
 substitute ingredients used to produce dishes with special dietary recipes

Step 3- Cook the dishes

You are required to follow the standard recipe for dishes that demonstrate the
use of the following major food types:

 You are required to identify suitable cooking method for each dish and
identify temperature.
 You are required to write step by step plan for how you will produce items
from menu using logical flow to put the final dish.
 Logical flow means for each dish you are required to follow steps in
sequence
as per standard recipe to ensure final dish is cooked as per industry
standards
e.g. For cooking Dish Roast beef with jus lie, it’s important to get the Jus lie
ready before you roast your beef.
 Identify any possible problem with cooking process and corrective action to
be taken.
 Tasks for colleagues if working in group.
 Identify cutlery and crockery required for presentation and serving
temperature for Dish.

Task 3- Present and store dishes (Practical)

Evidence: attach at least 3 photos for plating. You must be clearly
visible in the photos while holding the plate.
You are required to present the dish according to standards by using
appropriate service ware. The presentation must be neat and you must
ensure each customer receives the same portion size. E.g. Check the service
ware is not chipped, cracked or dirty.
 When serving, choose appropriate service ware by making sure the
plate or the bowl is of appropriate size. If it is too small, it won’t hold the
correct portion and if it is too large the portion looks meagre.
 You must add appropriate garnish, accompaniment or sauce to blend,
enhance or dominate the flavour of the dish according to standard
recipe for the dish. Add suitable garnishes according to standard recipe
to enhance the colour, flavour, texture and the overall presentation of
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 KAA4051 Gastronomy 1 Assessment 3

the meal.
 E.g. Bolognese is a rich minced meat and tomato based sauce. Crushed
nuts as garnish for side salads, rice, etc.
 Pappadams, chutney, naan bread and raita served as accompaniment
with curries.
 Before presenting the dish to the assessor, you are also required to
visually evaluate the dish. Adjust presentation including
accompaniments and garnishes that maximise visual appeal including
balance, colour, contrast. It also includes plating food for practicality of
customer consumption or service style and wiping any drips and spills
on plate.
 Final dish must be presented at par with industry standards. Present
them to your assessor for assessment. Your assessor and internal staff
(invited to taste meals) will act as customer for your cooked dish and
your assessor or customer may ask you to adjust dishes according to
their preference.

Task 4- Clean and maintain food preparation

equipment (practical)
Use Appendix 1 part C to complete this task

 After you finish your cooking, you must clean each equipment using
suitable cleaning agents
 You must ensure have environmental consideration while using and
cleaning equipment and use water, energy and other resources
efficiently to reduce waste and negative environmental impacts.
 You must maintain equipment in good condition and make minor
adjustments if required within scope of responsibility.
 You must Identify and report any fault and safety issue in the equipment
or
rectify if there is minor fault and if it’s safe to do so.
 You must enter the details of person whom you reported the fault in the
production plan.

Task 5-End of service Procedures (practical)

Use Appendix 1 part C to complete this task

 After you finish your presentation to your assessor, you must store the
food items at the appropriate temperature and under the correct storage
conditions to maintain quality, freshness, to minimise wastage and

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 KAA4051 Gastronomy 1 Assessment 3

spoilage. This will include storing in appropriate environmental conditions

Including:
• Humidity
• Atmosphere
• light
• packaging
• temperature
• use of containers
• ventilation
 You must then clean the kitchen according to the cleaning schedule and
dispose of or store surplus and reusable by-products according to KAA
kitchen storage requirements and procedures, environmental
considerations defined above, and cost reduction initiatives.
 Ensure that all bins are taken out before you leave the kitchen.

Task 6-Portfolio of work done (insert photos)

 You are required to take at least 8 photos during the entire
practical covering all steps as instructed earlier in individual
tasks. Complete appendix 3.
 Demonstration and affix them at the space provided in Portfolio
Template provided.
 You should write name of Dish for each photo and date when it was
taken.

Simulation Setup for the practical assessment.

The simulation chosen is to give the student the opportunity to provide evidence that
demonstrates their ability to perform the entire cooking process methodically. We have tried to
make this simulation as real as possible within a commercial kitchen setting that typify the
workplace. To carry out your role in this simulation will require you to follow these steps:
At the commencement of the unit, you will overview the assessment and sign the
Step 1.
declaration of understanding located in the Assessment 3 (Pre-Assessment
Checklist).
Prior to the commencement of this assessment:
Step 2.
 You will need the following resources:
- Uniform and tool kit
- Workflow template (appendix 1)
- Standard recipe card (SRC) template (appendix 2)
- Appendix 3
- Menu and Recipes (appendix 4)

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 KAA4051 Gastronomy 1 Assessment 3

 With the student, you will review all of the sources listed above in addition the
following:
- Tasks
You will confirm their understanding before commence working on the assessment.
Your assessor will remind you the date of their submission for the simulation
Step 3.
(practical observation). Your assessor will also clearly outline the deadlines for all
the deliverables of this assessment at the beginning of this unit.
Step 4. Before the commencing your work, you will need access to the equipment and
facility needs of the student which will include the following at a minimum:
 Training Kitchen (for observation sessions)
 First aid kit (for any accidents)
 Tools and equipment’s (for preparation and cooking)
 Ingredients (for cooking)
 Cleaning products (for dishwashing and floor cleaning)
 Garbage bins (for disposing)
 any other kitchen equipment required by the student.
Before the observation session, you will need to ensure that you have available any
Step 5.
equipment to ensure the environment will allow them to perform at their best. In
case you may face an issue with arranging these resources, your trainer will
communicate with your trainer.
You are required to be in clean and full chef uniform during the demonstrations
Step 6.

You must identify and confirm the food preparation requirements from the menus
Step 7.
and recipes provided to you. Check the number of serves your trainer had asked you
to cook. The number of serves may vary from the standard recipe you have been
provided with. You are required to calculate the quantity of ingredients to match the
number of serves you are cooking. This will require your numeracy skills to calculate
the quantity and number of portions.
You are required to identify and select ingredients from stores according to each
Step 8.
recipe, quality, freshness and stock rotation requirements. You should also locate
and read date codes and rotations labels on food products before selecting them.
You must check perishable ingredients to ensure there is no spoilage and
Step 9.
contamination.

You need to identify and select all the required routine and specialised equipment
Step 10.
based on the type and size required for the task.

In this step you are to assemble all equipment and check for cleanliness. Use safety
Step 11.
and hygienically according to manufacturer instructions.

You are required to sort and assemble ingredients according to the sequence of the
Step 12.
recipe.

You should Complete the mise en place, including:

Step 13.
a. Weighing and portioning ingredients according to the sequence of the standard
recipe.
b. cleaning and cutting ingredients as required using basic culinary cuts according to
culinary standards and make sure you reduce wastage while cleaning and cutting
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 KAA4051 Gastronomy 1 Assessment 3

ingredients.
C. Safely store usable by products and discard by products
You must make sure you take into account any food preferences or dietary
Step 14.
restrictions while cooking. In this step you are required to go through each recipe
and determine any dietary restrictions in place.
You cook each item according to the standard recipe in a logical, planned and safe
Step 15.
manner using relevant cookery methods for preparing dishes. Student should also
determine appropriate cooking times and temperatures based on the standard
recipes.
You should select and add right accompaniments to the dishes
Step 16.

You need to ensure the taste the finished product before plating, and adjust taste,
Step 17.
texture or appearance if required.

You must present the dishes to trainer.

Step 18.
when presenting you r dish you must check appearance and ensure that:
 looks visually attractive in terms of balance, colours and contract and without
any greasy marks or drips.
 Dips and sauces are according to standard recipes and regional variations, if
any
 Appropriate garnish is used.
 Warm plates are used for warm and cold plates are used for cold foods.
 Service ware is clean and not damaged.
You must store the food items at the appropriate temperature and under the correct
Step 19.
storage conditions in order to maintain quality, freshness and customer appeal, and
to minimise wastage and spoilage.
Ensure that re suable by products are stored correctly and future use.
You must ensure that during and after completing the food preparation, you should
Step 20.
maintain the cleanliness and hygiene of equipment using appropriate cleaning
agents and apply proper safety procedures.
You must then clean and tidy the kitchen according to the cleaning schedule and
Step 21.
ensure that all ins are taken out before you leave.

Upon completion of the practical, finalise all documentation including your

Step 22.
completed Observation Check Sheet and attach to the assessment with the cover
page and Pre-Assessment Checklist.

What are you required to submit? Your portfolio must include the following:

1. Coversheet and the pre assessment checklist

2. Completed appendix 1
3. Completed appendix 2 (SRC) for each dish/recipe
4. Completed appendix 3
5. Evidence of your participation (a minimum of 8 photos) as per the
set criteria.

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 KAA4051 Gastronomy 1 Assessment 3

Appendix 1 Prep.No. ____ Week No.______

WORKFLOW PLAN AND EQUIPMENT DETAILS

Unit code:

Note: You are required to complete this workflow plan for each skills Demonstration
session and
submit this plan to your trainer at the end of each session as evidence for marking.
Student Name:
Student Id:

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 KAA4051 Gastronomy 1 Assessment 3

Unit name and Code:

Date of Skills Demonstration:

Part A: Menu Details

Name of Dish No. of serves Date of

Production
Dish 1

Dish 2

Dish 3

Dish 4

Dish 5

Equipment required for each Dish Notes:

 You must identify and select appropriate knives and other equipment for each dish.
 You must confirm cleanliness for each equipment before use.
 You must assemble the equipment and use safely and hygienically during preparation.
 Your trainer will confirm your knowledge and skills to operate these equipment effectively as
per standard operating procedures
 You must select and identify suitable knife for precision cuts.
 You might require sharing some large equipment e.g. Ovens, salamander students will have
access to 2 burners per students) One equipment might be used for multiple dishes, please
list the equipment under each item, also indicate which equipment is suitable for cooking
method and equipment specifications e.g. over can be gas oven, induction or Combo oven.
 You must follow environment friendly practices while using equipment
 You must maintain the condition of equipment while operating and make any minor
adjustments if required.
 You must report any fault or hazard identified in the equipment and rectify it if safe to do so.

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 KAA4051 Gastronomy 1 Assessment 3

Part B: WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/

PRODUCTION
Tasks List equipment of correct Equipment specification
type and size, required for and cooking method
dish. (Provide all the equipment (Include all the cooking
being used for all the task methods equipment
including knives) specification and usage)
Dish 1:

Dish 2:

Dish 3:

Dish 4:

Dish 5:

Dish 5:

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 KAA4051 Gastronomy 1 Assessment 3

Part C: End of Service Procedure: Cleaning/ Sanitation

Date Task (e.g. cleaning floor or Tools used for Explain the Cleaning
equipment/dishwasher/stove etc.) cleaning (e.g. method/process
Detergent)

List three (3) Environmental consideration while using above equipment

Identify and report any faults or safety issue in equipment or rectify if safe to do so

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 KAA4051 Gastronomy 1 Assessment 3

Things to remember

Use logical sequence for the tasks in both mise-en Some recipes may require
place and cooking adjustment
Times are for guidance, may vary depending on “Clean as you go” will save you
the recipe/s time

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 KAA4051 Gastronomy 1 Assessment 3

Standard Recipe Card (Appendix 2)

Copy this template as per your requirements.

STUDENT NAME:
STUDENT NUMBER:
Portion
Name of dish: #:
Ref.source:
Total Cost: Portion size:
Portion Cost: Sale Price at
%
( Food Cost)

Food
Cost
Sales Price %
Ingredients:
Weigh
t
Specificati kg/l/U Cost per Actua
Item on nit kg/l/Unit l cost

Total
Cost
Portion
Cost

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 KAA4051 Gastronomy Assessment
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(Appendix 3)
Prepare the following dishes to the criteria set out below:

Dish to be prepared Method(s) of Major food Accompanime

nt
& Preparation cookery groups

Satisfactory

Satisfactory
process applied used Sauce/ Starch/

Not Yet
Vegetable/
Garnish

Dish 1:
baking dairy
products
blanching
Recipe name: dry goods
boiling
frozen goods
No. of serves: braising
________________ fruit
deep-frying 1.
 Prepared within meat
commercial time grilling 2
constraints and poultry
deadlines poaching 3
 Reflected required seafood
quantities to be roasting
produced vegetables
 Demonstrated shallow frying
portion control Others
steaming ……………………
procedures
 Responded to …………….
stewing
special customer
requests and
sous vide
dietary
requirements
Dish 2:
baking dairy
products
blanching
Recipe name: dry goods
boiling
frozen goods
No. of serves: braising 1.
________________ fruit
deep-frying 2
 Prepared within meat
commercial time grilling 3
constraints and poultry
deadlines poaching
 Reflected required seafood
quantities to be roasting
produced vegetables
 Demonstrated shallow frying
portion control Others
steaming ……………………
procedures
 Responded to …………….
stewing
special customer
requests and
sous vide
dietary
requirements

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Dish 3:
baking dairy
products
blanching
Recipe name: dry goods
boiling
frozen goods
No. of serves: braising
________________ fruit
deep-frying
 Prepared within meat
commercial time grilling 1.
constraints and poultry
deadlines poaching 2
 Reflected required seafood
quantities to be roasting 3
produced vegetables
 Demonstrated shallow frying
portion control Others
steaming ……………………
procedures
 Responded to …………….
stewing
special customer
requests and
sous vide
dietary
requirements
Dish 4:
baking dairy
products
blanching
Recipe name: dry goods
boiling
frozen goods
No. of serves: braising
________________ fruit
deep-frying
 Prepared within meat
commercial time grilling 1.
constraints and poultry
deadlines poaching 2
 Reflected required seafood
quantities to be roasting 3
produced vegetables
 Demonstrated shallow frying
portion control Others
steaming
procedures ……………………
Responded to special …………….
stewing
customer requests and
dietary requirements sous vide

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 KAA4051 Gastronomy Assessment
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Dish 5:
baking dairy
products
blanching
Recipe name: dry goods
boiling
frozen goods
No. of serves: braising
________________ fruit
deep-frying
 Prepared within meat
commercial time grilling 1.
constraints and poultry
deadlines poaching 2
 Reflected required seafood
quantities to be roasting 3
produced vegetables
 Demonstrated shallow frying
portion control Others
steaming
procedures ……………………
Responded to special …………….
stewing
customer requests and
dietary requirements sous vide

Dish 6:
baking dairy
products
blanching
Recipe name: dry goods
boiling
frozen goods
No. of serves: braising
________________ fruit
deep-frying
 Prepared within meat
commercial time grilling 1.
constraints and poultry
deadlines poaching 2
 Reflected required seafood
quantities to be roasting 3
produced vegetables
 Demonstrated shallow frying
portion control Others
steaming ……………………
procedures
 Responded to …………….
stewing
special customer
requests and
sous vide
dietary
requirements

Note: Check list for the assessor in marking has been integrated in Moodle
for each student assessment. Please be reminded as well that you need
to attach the photos before, during and after the kitchen operation/
session which is a minimum of 3 photos per dish

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 KAA4051 Gastronomy Assessment
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Appendix 4
Week 5 Assessment

1. Poached pear in stock syrup with edible flowers

2. Chicken velouté (thickened with roux) served with pulled
chicken meat and fresh chopped parsley
3. Boiled fresh pasta with tomato sauce, basil & parmesan cheese
4. Steamed Salmon in papillote with lemon slices

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 KAA4051 Gastronomy Assessment
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Recipe 1: Stock syrup

Yield: by pair

Ingredients Quantity
Caster Sugar - food intolerances- fodmaps 250 g - substitute
Lemon juice 20 ml
Water 250ml
Cinnamon stick ½ pc

Note: SITHCCC042- Prepare food to meet special dietary requirement,

substitute caster sugar with 100 g glucose.

Method

1 Combine all ingredients together in a suitable pan and slowly bring to the
boil while stirring occasionally, until the sugar has dissolved.
Variations
All or part of the water can be replaced with either red wine, white wine or
port for variations.

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Recipe 2: Poached pear

Yield: by pair
Ingredients Quantity
Pears 1 per student 2 pcs
Stock syrup see recipe
Edible flowers 0.1 punnet (2-4 pcs)

Method

1 In a suitable high-sided pan, bring to the boil enough stock syrup to cover
the pears.
2 Carefully peel the pears, taking care to get a smooth surface, without
bruising.
3 Place the peeled pears into the simmering stock and submerge them
using a cartouche and a plate.
4 Bring the liquid back to the boil and then turn down to poaching
temperature.
5 Allow to poach until the fruit becomes tender. Test using the tip of your
knife.
6 Remove the pan from the heat source and allow the pears to cool in the
syrup.
7 The pears should be served chilled with a little of the poaching liquid.

Note
The pears can be served whole or cut down the center in two halves. If the
pears are cut, the core must be carefully removed.

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Recipe 3: Roux

Tool: Wooden spoons (by pair)

Ingredients:
Equal amount of butter and flour. (40 g butter & 40 g all-purpose flour)

Method
Roux is the name given to a group of thickening agents that are made by
cooking equal quantities of plain flour and butter together to one of three
stages:
1. White (blanc)
2. Blond (fawn)
3. Brown (brun).

Each stage depends on the length of time the roux is cooked.

Uses
Used in the preparation of stews, soups and sauces.

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Recipe 4: Chicken velouté

(High protein, low carbohydrates & halal)

Tool: Wooden spoons

Ingredients Quantity
Chicken Stock 3 cups
Roux (blond)
Liason: Cream & Egg yolk 1 pc yolk: 20 ml
cream
Chicken breast 200 g

Method
1. Bring the chicken stock to a simmer in a medium saucepan. Lower the heat
to keep the stock hot.
2. Heat the roux for another few minutes or so, until it has turned a light blond
color.
3. Using a wire whisk, slowly add the hot chicken stock to the roux, whisking
vigorously to make sure it's free of lumps. Keep whisking while adding the
stock.
4. Simmer for about 30 minutes or until the total volume has reduced by about
one-third, stirring frequently to make sure the sauce doesn't scorch at the
bottom of the pan or form lumps while cooking.
5. Add the liason and scoop in a soup plate.
6. Garnish with pulled chicken meat and parley.

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Recipe 5: Boiled Fresh Pasta

Yield: by pair
Ingredients Quantity
Semolina flour 30 g
All-purpose flour 120 g
Egg 2 pcs (1 whole & 1 egg yolk)
Olive oil (optional) 10 ml
For boiling
Water 4L
Salt 40 g
Pasta See recipe above
Oil to untangle/ not stick

Method

1. In a mixing bowl, add the flour and eggs together. Mix until a dough will
form. Add the olive oil before finishing up and rest.
2. Bring the water, salt and oil to the boil in a pot of a size suitable for the
task.
3. Add the pasta to the boiling water and stir occasionally to prevent
sticking.
4. When the pasta is al dente, refresh and drain it in a colander.

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Recipe 6: Napolitana Sauce

(Vegan, vegetarian, dairy free, low salt & halal)

Yield: by pair
Ingredients Quantity
Olive oil 20 ml
Brown Onion, chopped 100 g
Garlic. Minced 20 g
Tomato pastes 150 g
Tomato concasse 100 g
Oregano 10 g
Basil, chiffonade 30 g
Boiled fresh pasta see recipe
above
Parmesan cheese- food allergen & intolerances 100 g-
substitute with olive oil

Method

1. Heat the oil in a saucepan over medium heat. Add the onion and
cook for 5 minutes then add the garlic.
2. Add the tomato paste, tomato concasse and 1 cup water. Bring to
boil and simmer for 20 – 3- minutes until the sauce has slightly
thickened.
3. Add the oregano, basil and seasoning. Meanwhile, cook the pasta
and add to the sauce. Top with parmesan cheese and fresh basil.

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Recipe 7: Steamed Salmon en papillote

(Pescatarian, Gluten free, dairy free & halal)

Yield: by pair

Ingredients Quantity
Salmon fillet 150 g x 2
Butter 20 g
Baking paper
Tomato concassé 20 g
Onion (small), sliced 1
Thyme 1 sprig
White wine (dry) 20 ml
Pepper and salt to taste
Lemon, fresh, sliced

Method

1 Clean, gut and wash the fish.

2 Butter the sheet of foil using the butter.
3 Season the inside of the fish and fill the cavity with the tomato
concassé, sliced onion, wine and thyme.
4 Wrap the fish in the foil, taking care to seal completely. Put the
wrapped fish on an oven tray.
5 Place in a preheated oven at 190 °C and cook for 15 to 20
minutes.
6 Serve straight from the oven in the foil.

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