Recipe 1 ultimate breakfast

For the mushroom: Ingredients: 200 g (+- 1lb) mushrooms of your choice (cleaned and
chopped)
2 garlic cloves crushed
1 tsp chilli/red pepper flakes
1 tsp dried oregano/thyme
1 tbsp butter
juice of 1/2 lemon
salt and pepper to taste
chopped parsley for serving
4 slices bread of your choice toasted
cream cheese (optional)
For the Chipolatas: 4 fresh chipolatas
For the Eggs Florentine:
4 thin bacon rashers
10g butter
1 bunch English spinach,
trimmed, washed, dried, Dash of white vinegar 4 fresh eggs, at room temperature 4 slices of
bread, toasted
For the Hollandaise Sauce: 30ml white wine,

 3 egg yolks
 ▢½ lemon, juiced
 ▢1/2 cup (1 stick) unsalted butter, melted and clarified, if desired
 ▢pinch cayenne pepper
 ▢1-3 tablespoons chicken stock, warmed optional
 ▢salt and pepper to taste

METHOD:
Method: 1. To Make the Hollandaise Sauce: Place egg yolks and lemon juice into a stainless
steel or heatproof glass bowl and whisk together until the mixture doubles in volume. Place
mixture over a pot with simmering water (make sure the water from the pot does not reach
the bottom of your bowl) and begin whisking. While whisking, begin to add melted butter, in
a slow and steady stream, until fully incorporated and the hollandaise is thick and smooth
(the sauce should gradually thicken as you add the butter) Add cayenne and season with salt
and pepper. Remove from heat and cover with plastic wrap, directly over the surface and set
aside.
2. To make the Herbed Mushrooms: Heat oven to 200oC (or 180oC fan forced). Arrange the
mushrooms in a roasting tray in a single layer. Lightly season the mushrooms and place
knobs of butter on top and cook for 10 minutes. Meanwhile, add 500 g (+- 1lb) mushrooms
of your choice (cleaned and chopped), 3-4 garlic cloves crushed, chilli/red pepper flakes,
dried oregano/thyme, 2 tbsp butter, juice of 1/2 lemon, salt and pepper to taste, chopped
parsley for serving, cream cheese. Return to the oven for 10-15 minutes more until golden
and tender. Keep warm until needed and scatter with the chopped parsley just before
serving.
3. For the Grilled Chipolatas: Heat the or griddle pan and cook the sausages for
approximately 5 to 6 minutes, flipping them every 1-2 minutes. Keep warm until it served.
4. For the Florentine: Heat a large frying pan over high heat. Add the bacon rashers and cook
for 2 minutes each side or until crisp. Transfer to a plate. Melt the butter in the pan until
foaming. Add the spinach and cook, stirring, for 3-4 minutes or until spinach wilts. Season to
taste with salt and pepper.
5. To Poach the Eggs: Fill a deep-frying pan with water, add vinegar, and heat the mixture to
a boil. Turn down the heat to low and simmer gently. Crack a single egg into a little cup. To
make a whirlpool in the water, swirl it using a large spoon. Gently place the egg into the
water and poach it for 4 minutes, or until it reaches your desired doneness, for a soft egg.
Move to a dish using a slotted spoon. Continue with the remaining eggs, loosely covering
them with aluminum foil to keep them warm.
6. To Serve: Place the toast on the serving plates. Spoon the spinach and bacon over the
toast slices. Top with the poached eggs and drizzle with hollandaise sauce. Then neatly place
the mushrooms and chipolatas on the side. Season with freshly ground black pepper and
serve immediately.

RECIPE 2 : – Filo Fish Parcels served with a Dill Cream Sauce

2 tablespoons (40g) melted butter
4 sheets filo pastry
2 white fish fillets (approx 150g each)
salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
125ml whipping cream
2 spring onions, finely chopped

Method
1. Preheat oven to 220 degrees C. Brush melted butter on one sheet of filo pastry. Lay another sheet
directly on top of the first sheet, and lightly brush it with butter. Repeat with remaining 2 sheets of
filo then cut sheets in half.
2. Season the fish fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved
sheets of filo. Sprinkle with dill. Fold in the sides of the filo, then wrap the fillet. Place on a baking
sheet, and lightly brush with butter. Repeat with the other fillet.
3. Bake in a preheated oven until the pastry is puffed and golden brown, about 12 to 15 minutes.
4. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost
evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens a little. Stir
in spring onions, and season with salt and pepper. Serve the fish parcels with the sauce.

RECIPE 3 : – Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe
Ingredients
 4 bone-in, skin-on chicken thighs
 Kosher salt and freshly ground black pepper
 4 sprigs thyme or rosemary (optional)
 1 tablespoon canola, vegetable, or grapeseed oil
 1 small shallot, minced
 1 cup dry white wine
 1 tablespoon whole-grain mustard
 2 tablespoons unsalted butter
 1/2 teaspoon fresh juice from 1 lemon
 1 tablespoon minced fresh parsley leaves

METHOD: Preheat a water bath to desired final temperature using a sous-vide cooker,
according to the chart below. Season chicken generously with salt and pepper. Place chicken
in a single layer in zipper-lock bags or vacuum bags and add thyme or rosemary sprigs, if
using.

When chicken is cooked, transfer bags to an ice bath and chill completely. Proceed to step 5
or store chicken in refrigerator for up to 4 days before finishing.

To Finish: Remove chicken from bags, reserving any gelled liquid, and pat thoroughly dry
with paper towels. Place chicken on a cutting board, skin side down, and press firmly with
your hands to flatten the skin against the board
Heat the oil in a nonstick or castiron skillet over medium heat until shimmering. Gently lay
the chicken in the skillet, skin side down, using your fingers or a set of tongs.
Hold the chicken down flat in the pan with a flexible metal spatula or your fingers (be careful
of splattering oil). Cook until golden brown and crisp, about 8 minutes, reducing heat if
chicken starts to singe. Flip chicken and warm second side for about 2 minutes. Transfer
chicken to a paper towel–lined plate.
Return pan to medium-high heat. Add shallot and cook, stirring, until softened, about 30
seconds. Add wine and cook until reduced by half, about 2 minutes. Stir in gelled chicken
juices and mustard. Off heat, whisk in butter, lemon juice, and parsley. Season to taste with
salt and pepper. Serve chicken immediately with pan sauce.
Recipe 4: Chicken Cacciatore
Ingredients:

1. 4 bone-in, skin-on chicken thigh

2. 1 cup of flour
3. 2 tablespoons olive oil
4. ½ of a yellow onion
5. 1 small red bell pepper
6. 2 cloves garlic
7. 5 sprigs of fresh thyme
8. ½ teaspoon dried oregano
9. ½ cup dry white wine
10. 14-ounce can of diced tomatoes in juices
11. 2 tablespoons drained capers

1. Method: Prep - Preheat oven to 350 degrees. Sprinkle each chicken thigh
liberally with salt and pepper. Dredge each chicken thigh in a shallow dish
of flour seasoned with salt and pepper.
2. Cook - Sear the chicken over high heat; don't worry about cooking it
through. Remove the chicken from the pan, and add everything else. All of
it--tomatoes, wine, peppers, onion, garlic, and herbs.
3. Bake - Nestle the chicken gently back into the pan. To keep the crust crisp,
don't dunk it in the sauce. Bake for 25 minutes.
4. Serve - Serve with the same wine you used in the sauce.

Method 5: Char Sui & 5 Spice Pork Rashes

Serves: 2

Preparation time: 30 minutes

Cooking Time: 40 Minutes

INGREDIENTS:
Ingredients: Char Siu: 200 gms Pork shoulder
60 ml Shaoxing (Chinese cooking wine)
1 tbsp. (25gr) hoi sin
50ml light soy sauce
50gr soft brown sugar
50gr honey Sesame
1 garlic clove peeled crushed and minced
2 tbsp fresh young ginger, grated or minced
½ tsp Chinese 5 spice powder
Carrots: 2 small carrots, peeled & cut into batons
¼ tsp salt
¼ tsp caster sugar (or honey)

5 Spice Pork Rashes: 100g boneless pork belly (can be replaced with firm tofu or chicken
thigh)
1 tbsp. salt
35gr plain flour
1 tsp Chinese 5 spice powder
Stir-Fried Asian Greens: 2 teaspoons peanut oil
1 garlic clove thinly sliced
1 small red chili, deseeded, thinly sliced
1/2 bunch choy sum, trim, stems & leaves separated
1/2 bunch gai lan, trim, stems & leaves separated
1/2 tbsp soy sauce
1 teaspoon sesame oil
1/2 tbsp oyster sauce

Spiced Grilled Pineapple: 2 pineapple rings, 1cm thickness

(pref. fresh but canned can be used)
1 tsp light soy sauce 1 tsp honey 1 tsp fresh lemon juice, to taste
1 tsp fish sauce
1 sm. chili, deseeded & finely chopped
2 tsp coriander leaves finely chopped
Method: 1. For the Char Siu: Preheat to 200°C. Remove any surplus fat from the pork
shoulder, preserving the entire portion. Mix thoroughly after adding all other ingredients to
the marinade for char siu. The pork shoulder should be marinated for one hour. Roast for 15
to 20 minutes (depending on the size of the piece of meat) in a preheated oven, or until the
meat is cooked through and has reached a temperature above 73°C. Let the pork sit for a
minimum of three minutes prior to slicing and serving.
2. For the 5 Spice Pork Rashes: Set the deep fryer's temperature to 180 degrees Celsius. Take
off the pork belly's skin and trim off any extra fat. Cut into uniform rashers using 2–3 mm
slices. Mix the dry ingredients together to make the coating for the meat. When the meal is
ready to be served, thoroughly coat the rashers in the dry mixture and deep fried them for
four to five minutes, or until they are crispy and have a golden colour.
3. For the Sesame Carrots: Put a medium-sized pot of water on the burner, add salt, and
heat it until it boils. After the carrots have cooked for around three to four minutes in the
boiling water, remove from the kettle and rinse under cold water. Drain carrots carefully
after they have completely cooled. Transfer the toasted sesame seeds, sugar, and salt to a
separate bowl and refrigerate until ready to serve. Heat the carrots in the microwave-safe
bowl for one to two minutes before serving. Take them off of the heat source, put them in
the salt mixture, and serve right away.
4. For the Spiced Grilled Pineapple: Warm up the grill or griddle pan beforehand. Put the
pineapple in a bowl and toss with the honey and soy sauce. After that, mix the remaining
ingredients in a different bowl and put it away. After the grill has heated up, put the
pineapple on it and grill it for one or two minutes on each side. After the pineapple has been
grilled, combine it with the lime, fish sauce, chilli, and coriander, and thoroughly mix. Hold
heated until ready to serve.
5. To Serve: Take a large plate and heat it in the oven for a minute or two. Place the grilled
pineapple on one side of the bottom, plate a row of Asian vegetables, top with a small pile
of carrots, then cut the Char Siu and top. Then garnish with pork skins. Serve immediately.
Recipe 6: Gluten Free Apple & Rhubarb Crumble

 2 large (about 200g) Granny Smith apples, peeled, cut into 2cm pieces
 100g rhubarb, coarsely chopped
 1 tbsp coconut sugar
 1 tbsp lemon juice
 No-fat Greek yoghurt, to serve
 Honey, to serve

Crumble mixture

 1 tbsp coconut sugar

 1 tbsp almond meal
 1 tbsp shredded coconut
  1 tbsp brown rice flour
 1 tbsp buckwheat flour
 1/2 tsp mixed spice
 2 tsp solid coconut oil
 2 tbsp flaked almonds

METHOD:

Step 1
Preheat oven to 180C/160C fan forced. Place the apple, rhubarb, sugar and lemon juice in a
saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves.
Cover and cook, stirring occasionally, for 8 minutes or until apple is starting to soften.
Transfer to a 1L (4 cup) baking dish. Set aside to cool for 5 minutes.
Step 2
Meanwhile, for the crumble mixture, combine the coconut sugar, almond meal, shredded
coconut, rice flour, buckwheat flour and mixed spice in a small bowl. Add the coconut oil and
use your fingertips to rub into the coconut mixture until mixture resembles coarse
breadcrumbs. Stir in the flaked almonds. Sprinkle crumble over the apple mixture. Bake for
20-25 minutes or until golden.
Step 3
Cool for 10 minutes. Top with a dollop of yoghurt and drizzle with honey.

Time Task description/priority Equipment and WHS Communication and job

responsibilitys
7:30
am Clean and sanitise work benches, wash Hot soapy water, WHS protocol for safe and
chopping boards, set-up workstations, Scourer, squeegee. hygienic food handling.
select the knives required for each
task. Collect bowls and utensils
required for the practical. Record
temperature logs as per the trainer’s
instructions.

8:00 Trolleys, weighing Receive and inspect the

am Delivery arrives scales, receiving area delivered items, verify the
order against the invoice or
delivery note

Identify and turn as the equipment Oven, cook tops, Unload and properly store
8:15 required to prepare today’s menu. Put storage shelves, the delivered items in
am stock ion the kitchen refrigerators, freezers storage areas.

8:45 Prepare mise en place for all the Chopping board, knife WHS protocol and
am recipes to cook. and bowls workplace procedure and
mise en place requirements

Recipe 1- ultimate breakfast Stovetop, frying pans, Follow the recipe

9:15 grills instructions to prepare and
am cook the dish

Recipe 2- filo fish parcels with a dill Steamer, oven, saute

10:0 cream sauce pan
0
am

Break Workplace procedures and

10:3 mise en place
0 am requirements

Recipe 3- crispy Sous Vide Chicken Sous vide machine, Workplace procedures and
11:0 Thighs With Mustard-Wine Pan frying pans, saucepans mise en place
0 am Sauce requirements

Recipe 4- chicken ciaciattora Frying pans, braising Workplace procedures and

pans, steamers mise en place
11:3 requirements
0 am

12 Recipe 5- char siu and 5 spice pork Oven, deep fryer, woks Workplace procedures and
pm rashes mise en place
requirements
12:3 Recipe 6- gluten free apple and Baking dishes, ovens Workplace procedures and
0 pm rhubarb crumble mise en place
requirements
 End of Service procedure Equipment and WHS Reports/Complaints/Service
issues
Clear up the benches, remove the food debris, clean, and sanitise the workstation.

Wrap and store any leftover ingredients, label each one of them, store in the appropriate temperature
zones.

Empty all the garbage bins, re-line the bins for next day, wash all the equipment used for the practical,
dry and place it in the usual storage spot. Record any breakage, wash all the crockery and utensils, dry
and store in the designated area.

Post Service Debrief Communication (Follow-up, who, reason)

Ensure all equipment is turned off
2:30 and properly stored
pm

Conduct a final check to ensure the

kitchen is clean and organized for the
next shift

SOP: The statement of purpose for the above recipes can be described as follows:

1. Ultimate Breakfast:

- The purpose of this recipe is to create a wholesome and satisfying breakfast dish that combines various
elements such as poached eggs, sautéed spinach, pan-fried bacon, roasted mushrooms, and grilled
chipolatas. It aims to provide a delicious and nutritious start to the day.
2. Filo Fish Parcels with a Dill Cream Sauce:

- This recipe aims to showcase a delicate and flavorful dish featuring steamed fish enveloped in crispy
baked filo pastry, served with a creamy dill sauce. The purpose is to offer a sophisticated seafood option
with complementary flavors and textures.

3. Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce:

- The purpose of this recipe is to demonstrate a cooking technique that results in tender and juicy chicken
thighs with a crispy exterior. The accompanying mustard-wine pan sauce adds depth and complexity to
the dish, providing a savory and satisfying meal.4. Chicken Ciaciattora:

- This recipe aims to create a comforting and rustic chicken dish. By shallow frying the chicken and
braising it with mirepoix, it develops rich flavors. The addition of steamed green beans provides freshness
and balance to the overall dish.

5. Char Siu & 5 Spice Pork Rashes:

- The purpose of this recipe is to prepare a flavorful and aromatic dish featuring roasted char siu and
crispy deep-fried pork rashes. The combination of Asian-inspired flavors, stir-fried greens, blanched
carrots, and grilled pineapple creates a harmonious and satisfying meal.

6. Gluten-Free Apple & Rhubarb Crumble:

- This recipe aims to offer a delightful gluten-free dessert option. By sautéing and stewing apple and
rhubarb, it creates a soft and tangy fruit filling. The baked crumble topping adds a delightful crunch,
resulting in a comforting and flavorful dessert.