Cambridge Hospitality

Recipes for

Kitchen
Skills
Unit 5 Use basic methods of
cookery SITHCCC001A
• Unit overview   1
• Apple tarte tatin   2
• Chicken en papillote   6
• Poached pear with raspberry coulis 10
• Sweet apple turnovers 14

9780521183697_05 unit.indd 1 5/05/11 6:47 PM

 Unit 5
Use basic
methods of

Use basic methods of cookery SITCCC005A

cookery
SITHCC001A

UNIT 5

Unit overview
This unit introduces the skills and knowledge necessary to prepare
menu items for the kitchen of hospitality or catering operations. This
unit underpins effective performance in all other cookery units.
To be capable of creating delicious menu items, it is necessary
to have knowledge of different methods of cookery and to feel
confident in the use of small- and large-scale equipment. Different
menu items are best prepared using specific techniques or methods
and this unit introduces these methods. With constant learning, you
will develop skills in time management, teamwork, time frames and
problem solving, which will enable you and your colleagues to work
together between kitchen and front-of-house

9780521183697_05 unit.indd 1 5/05/11 6:47 PM

 Apple tarte tatin
Serves: 4 total: 50 minutes

10
mins
30
mins
10
mins

Preparation Cooking Serving & presentation

• 3–4 Golden Delicious apples

Use basic methods of cookery SITHCCC005A

• 1 T lemon juice
• ½ C caster sugar
• 20 g unsalted butter
• 1 sheet of puff pastry
• 2 T double cream

Method
1 Complete mise en place:
– Preheat oven to 220oC
– Peel apples, remove core and cut into wedges
UNIT 5

2 Toss apples in the lemon juice and 1 tablespoon of sugar.

3 Cut a 20 cm pastry circle using a frying pan or dinner plate as a guide.

Lay pastry circle out on a floured board and prick several times with a
fork.

4 Melt butter in an oven-safe frying pan over a medium heat. Sprinkle

the base of the pan with the remaining sugar and cook over a low
to medium heat, shaking pan occasionally to ensure a rich caramel
forms.

5 Place apple wedges into the pan, rounded side down, ensuring
that you arrange them around the pan evenly. Cook the apples over
medium heat for about 10 minutes until caramel is bubbling in the
pan. Shake the pan occasionally to prevent caramel from burning.

6 Lay the pastry circle over the apples, tucking any protruding edges
around the edges of the frying pan.

7 Place the pan in the oven and cook for 25 minutes or until puff pastry
has risen and is cooked.

8 Stand tart in pan for 10 minutes before turning out onto a serving
plate. Serve with double cream.

2 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 2 5/05/11 6:47 PM

 Techniques
It is important that there are
no gaps left in the pan once the
apples have been added. If there
are gaps, be sure to cut more
apples in order to fill these gaps.

The apples should be placed in an

attractive, even, pattern as this
will affect the final presentation
of the dish.

Do not let sugar burn as this will

ruin the look and taste of the
dish.

Ensure the apples are cut into

even size pieces to ensure they
cook in the designated time
frame.

Be sure you use a frying pan that

can be placed in the oven.

UNIT 5: Use basic methods of cookery sithccc005a 3

9780521183697_05 unit.indd 3 5/05/11 6:47 PM

 Skills covered
1 Precision cuts.
2 Presenting food.
3 Baking, pan frying.
4 Working with pastry.
5 Making a sauce.

Units covered
1 Use basic methods of cookery SITHCCC005A.
2 Present food SITHCCC002A.

Elements of competency
1 Select and use cooking equipment and technology.
Use basic methods of cookery SITHCCC005A

2 Prepare food for service.

3 Prepare and cook food using basic methods of cookery.
4 Portion and plate food.

Equipment needed to complete recipe

List the types of equipment needed to complete this recipe, including utensils, mechanical and
fixed.
UNIT 5

Student self-evaluation
Use the scales below to rate your performance from 0 (poor) to 10 (excellent).
1 I followed all personal hygiene and Occupational Health and Safety Standards

0 1 2 3 4 5 6 7 8 9 10

2 I used all utensils and equipment in the appropriate manner

0 1 2 3 4 5 6 7 8 9 10

3 I worked well with other members of the class

0 1 2 3 4 5 6 7 8 9 10

4 I read and followed the recipe accurately

0 1 2 3 4 5 6 7 8 9 10

4 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 4 5/05/11 6:47 PM

 5 General reflections about this recipe

Review questions
1 Research what other fruit could be used as a substitute for apple.

2 Why is it necessary to ensure the sugar does not burn?

3 Discuss the safety issues that need to be addressed when making this item.

Teacher feedback
Competent Not yet competent

Date: Signature:

UNIT 5: Use basic methods of cookery sithccc005a 5

9780521183697_05 unit.indd 5 5/05/11 6:48 PM

 Chicken en papillote
Serves: 2 total: 40 minutes

10mins
25
mins
5
mins

Preparation Cooking Serving & presentation

Ingredients
Use basic methods of cookery SITHCCC005A

• 2 chicken breast fillets • ¼ C feta

• 1 Désirée potato • 1/3 C chicken stock
• 1 large tomato • 1 C green beans
• 1 t salted baby capers • fresh basil leaves (for garnishing)
• 8 Kalamata olives

Method
1 Complete mise en place:
– Peel and thinly slice potato
UNIT 5

– Concassé tomato
– Paysanne olives
– Crumble feta
– Preheat oven to 190oC
– Top and tail beans
2 Cut 4 deep slits into the top of each chicken breast. Cut two 25 cm
square pieces of non-stick baking paper.

3 Arrange the potato slices in the middle of each square of baking paper.
Ensure they slightly overlap each other. Place chicken breast over the
top of the potatoes and add tomato, capers, olives and feta.

4 Drizzle the chicken breast with chicken stock and season with salt and
pepper. Fold the baking paper to enclose the filling and form a parcel.

5 Place the parcels on a baking tray and bake in the oven for 20 minutes.

6 While the chicken is cooking place a saucepan of water on to boil and

steam beans until cooked and slightly crunchy.

7 Place the chicken parcels on a plate, tear open a small portion of the
baking paper and add basil leaves. Add steamed beans and serve
immediately.

6 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 6 5/05/11 6:48 PM

 Techniques
The chicken stock is added for
taste and to prevent chicken from
drying out. Make sure you don’t
add too much though.

Do not over steam the beans.

They should still have a bright
green colour and be tender with a
little crunch.

Divide the flavouring equally

between the chicken parcels.

For presentation purposes this

meal is served with the chicken
still in the baking paper. Make
sure the baking paper is folded
and cut so it is presentable.

The oven must be preheated

otherwise the chicken will
not cook in the recommended
timeframe.

Before serving, check to see if the

chicken has cooked all the way
through.

UNIT 5: Use basic methods of cookery sithccc005a 7

9780521183697_05 unit.indd 7 5/05/11 6:48 PM

 Skills covered
1 Precision cuts.
2 Presenting food.
3 En papillote baking.
4 Concassé tomato.

Units covered
1 Use basic methods of cookery SITHCCC005A.
2 Present food SITHCCC002A.

Elements of competency
1 Select and use cooking equipment and technology.
2 Prepare and cook food using basic methods of cookery.
Use basic methods of cookery SITHCCC005A

3 Prepare food for service.

4 Portion and plate food.

Equipment needed to complete recipe

List the types of equipment needed to complete this recipe, including utensils, mechanical
and fixed.

Student self-evaluation
UNIT 5

Use the scales below to rate your performance from 0 (poor) to 10 (excellent).
1 I followed all personal hygiene and Occupational Health and Safety Standards

0 1 2 3 4 5 6 7 8 9 10

2 I used all utensils and equipment in the appropriate manner

0 1 2 3 4 5 6 7 8 9 10

3 I worked well with other members of the class

0 1 2 3 4 5 6 7 8 9 10

4 I read and followed the recipe accurately

0 1 2 3 4 5 6 7 8 9 10

8 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 8 5/05/11 6:48 PM

 5 General reflections about this recipe

Review questions
1 Discuss the benefits of cooking the chicken in the en papillote method.

2 Why it is important to check that the chicken is cooked before serving?

3 Suggest some alternative ingredients that could be added to the parcel to give the chicken a
different flavour.

Teacher feedback
Competent Not yet competent

Date: Signature:

UNIT 5: Use basic methods of cookery sithccc005a 9

9780521183697_05 unit.indd 9 5/05/11 6:48 PM

 Poached pear with
raspberry coulis
Serves: 1 total: 40 minutes

10
mins
25
mins
5
mins

Preparation Cooking Serving & presentation

Ingredients
Use basic methods of cookery SITHCCC005A

• 1 firm cooking pear Raspberry coulis

• 1/3 C sugar • 80 g frozen raspberries
• 375 mL water • 2 T castor sugar
• 3 cardamom pods • 100 mL cream
• 1 lemon • ½ t vanilla extract
• 2 t icing sugar
• 2 T flaked almonds
• 1 sprig of mint

Method
UNIT 5

1 Complete mise en place:

– Remove zest from lemon
– Juice lemon
2 Prepare pear for poaching by removing its skin and coring. Leave stalk
still attached and brush the pear with lemon juice.

3 Make poaching syrup by combing water, sugar, cardamom pods, lemon

zest and the rest of the lemon juice. Heat syrup in a saucepan until the
sugar dissolves.

4 Place pear in syrup and hold it down with a paper cartouche. Poach
gently until just tender.

5 Whip cream with vanilla and icing sugar until stiff. Toast flaked almonds
in a dry pan until golden.

6 Prepare raspberry coulis by stewing raspberries until soft. You may

need to add a few teaspoons of water.

7 Push raspberries through a wire strainer to make a purée and sweeten

to taste.

8 Assemble pear and coulis, garnishing with whipped cream, flaked

almonds and mint.

10 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 10 5/05/11 6:48 PM

 Techniques
Do not over whip the cream and
allow the almonds to cool before
adding to the pear

The pear should remain

submerged in the poaching liquid
at all times while poaching

Instead of making the raspberry

coulis, the poaching liquid can be
reduced and served as the sauce

Taste test the poaching liquid

and adjust if necessary – it may
need to be sweetened

UNIT 5: Use basic methods of cookery sithccc005a 11

9780521183697_05 unit.indd 11 5/05/11 6:48 PM

 Skills covered
1 Precision cuts.
2 Presenting food.
3 Poaching, grilling.
4 Making a coulis.

Units covered
1 Use basic methods of cookery SITHCCC005A.
2 Present food SITHCCC002A.

Elements of competency
1 Select and use cooking equipment and technology.
2 Prepare and cook food using basic methods of cookery.
Use basic methods of cookery SITHCCC005A

3 Prepare food for service.

4 Portion and plate food.

Equipment needed to complete recipe

List the types of equipment needed to complete this recipe, including utensils, mechanical
and fixed.

Student self-evaluation
UNIT 5

Use the scales below to rate your performance from 0 (poor) to 10 (excellent).
1 I followed all personal hygiene and Occupational Health and Safety Standards

0 1 2 3 4 5 6 7 8 9 10

2 I used all utensils and equipment in the appropriate manner

0 1 2 3 4 5 6 7 8 9 10

3 I worked well with other members of the class

0 1 2 3 4 5 6 7 8 9 10

4 I read and followed the recipe accurately

0 1 2 3 4 5 6 7 8 9 10

12 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 12 5/05/11 6:48 PM

 5 General reflections about this recipe

Review questions
1 Describe some important features of the cookery method of poaching.

2 Research what other fruits could be poached and list some suitable poaching liquids that
could be used to flavour them.

3 Why might the flavour of the raspberry coulis differ slightly each time this recipe is made?
Discuss the importance of tasting the coulis before service.

Teacher feedback
Competent Not yet competent

Date: Signature:

UNIT 5: Use basic methods of cookery sithccc005a 13

9780521183697_05 unit.indd 13 5/05/11 6:48 PM

 Sweet apple turnovers
Serves: 2 total: 35 minutes

10
mins
15mins
5
mins

Preparation Cooking Serving & presentation

Ingredients
Use basic methods of cookery SITHCCC005A

• 15 g butter • 1 T water
• 3 Fuji apples • 1 sheet of puff pastry
• 25 g brown sugar • 1 egg
• 40 mL water • 150 mL thickened cream
• ¼ C sultanas • icing sugar (for garnishing)
• 1 t ground cinnamon • 1 sprig of mint (for garnishing)
• 1 t corn flour

Method
UNIT 5

1 Complete mise en place:

– Preheat over to 220°C
– Peel, core and dice apples
– Whisk egg
– Melt butter
2 In a saucepan, add the melted butter, apple and sugar. Ensure all apples
are cover in the butter and sugar mixture. Add the 40 mL water, sultanas
and cinnamon. Cover and allow to simmer.

3 Cook mixture for 5 minutes or until apple is tender but holds its shape.
Combine the corn flour and rest of the water and add to the saucepan
of apple mixture. Cook for a further one minute, or until mixture
thickens. Allow mixture to cool.

4 Line a baking tray with non stick paper. Cut two 15 cm discs from the
pastry. Place cooled apple mixture down the centre of the disc and fold
over. Use a fork to press down the edges and seal. Brush turnover with
pastry brush and beaten egg mixture. Bake in oven for 10 minutes or
until golden brown.

5 Beat the cream using an electric mixture or until soft peaks form.

6 Dust the apple turnovers with icing sugar and serve with whipped
cream with mint leaf.

14 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 14 5/05/11 6:48 PM

 Techniques
Any variety of apple can be used
to make this item, however some
apples are not as sweet as others.
If you choose to use a variety of
apple that is not so sweet (e.g.
Granny Smith), it is a good idea
to taste the apple mixture and
add more sugar if needed.

Do not over-whip the cream,

otherwise it will begin to turn
to butter!

Use a template (such as a side

plate) to help you cut the pastry.
This way all of the turnovers will
be the same size.

Brushing the turnovers with egg

helps them to turn golden brown.
Brushing them with milk also
will turn them a golden brown.

Ensure the pastry is sealed so the

turnovers do not open up when
cooking.

Allow the apple mixture to cool

before adding it to the pastry,
otherwise the pastry will sweat
and melt.

15 UNIT 5: Use basic

Cambridge methods
Hospitality of cookery
Recipes sithccc005a
for Kitchen Skills 15

9780521183697_05 unit.indd 15 5/05/11 6:48 PM

 Skills covered
1 Precision cuts.
2 Presenting food.
3 Baking, simmering.
4 Use of an electric mixer.

Units covered
1 Use basic methods of cookery SITHCCC005A.
2 Present food SITHCCC002A.

Elements of competency
1 Select and use cooking equipment and technology.
2 Prepare food for service.
Use basic methods of cookery SITHCCC005A

3 Prepare and cook food using basic methods of cookery.

4 Portion and plate food.

Equipment needed to complete recipe

List the types of equipment needed to complete this recipe, including utensils, mechanical
and fixed.

Student self-evaluation
UNIT 5

Use the scales below to rate your performance from 0 (poor) to 10 (excellent).
1 I followed all personal hygiene and Occupational Health and Safety Standards

0 1 2 3 4 5 6 7 8 9 10

2 I used all utensils and equipment in the appropriate manner

0 1 2 3 4 5 6 7 8 9 10

3 I worked well with other members of the class

0 1 2 3 4 5 6 7 8 9 10

4 I read and followed the recipe accurately

0 1 2 3 4 5 6 7 8 9 10

16 Cambridge Hospitality Recipes for Kitchen Skills

9780521183697_05 unit.indd 16 5/05/11 6:48 PM

 5 General reflections about this recipe

Review questions
1 Why must the apples cool before being added to the pastry?

2 Suggest other fruits that could be used as substitutes for apples in this recipe.

3 This recipe uses the cooking method of baking. Outline the nutritional benefits of this method
of cookery.

Teacher feedback
Competent Not yet competent

Date: Signature:

UNIT 5: Use basic methods of cookery sithccc005a 17

9780521183697_05 unit.indd 17 5/05/11 6:48 PM