Commercial Cookery and Catering

Sheldons school ofhospitality recipes-SITHCCC005 1 SITHCCC005 Prepare dishes using basic methods of cookery Modification History Not applicable. Application This unit describes the performance outcomes, skills and knowledge required to use arange of basic cookery methods to prepare dishes. The unit 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. Itapplies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to ahigher level staff member for action. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Pre-requisite Unit SITXFSA001 Use hygienic practices for food safety Competency Field Commercial Cookery and Catering Unit Sector Hospitality Elements and Performance Criteria ELEMENTS PERFORMANCE CRITERIA Sheldons school ofhospitality recipes-SITHCCC005 2 Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element. 1. Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. 2. Select, prepare and use equipment. 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. 3. Portion and prepare ingredients. 3.1.Weigh and measure ingredients and create portions according to recipe. 3.2.Prepare, cut and portion ingredients according to recipe and cooking style. 3.3.Minimise waste to maximise profitability of food items prepared. 4. Cook dishes. 4.1.Select and use cookery methods for dishes following standard recipes. 4.2.Complete cooking process in alogical, planned and safe manner. 4.3.Identify problems with the cooking process and take corrective action. 4.4.Work cooperatively with colleagues to ensure timely preparation of dishes. 5. Present and store dishes. 5.1.Present dishes on appropriate service-ware. 5.2.Add garnishes and accompaniments according to standard recipes. 5.3.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives. Foundation Skills Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with abrief context statement. Sheldons school ofhospitality recipes-SITHCCC005 3 SKILLS DESCRIPTION Reading skills to:  locate information in menus and standard recipes in order to determine food preparation requirements. Oral communication skills to:  listen and respond to colleagues ’specific enquiries or problems. Numeracy skills to:  calculate the number of portions  determine cooking times and temperatures. Teamwork skills to:  ensure that individual contributions to the plating of adish supports timely and quality food service. Self-management skills to:  apply safety procedures when working in the kitchen  deal with pressure of work and kitchen conditions. Unit Mapping Information SITHCCC201 Produce dishes using basic methods of cookery Sheldons school ofhospitality recipes-SITHCCC005 4 All recipes are available on Moodle at E-learning pathway Week 1 Chicken Napoletana Duchesse Potatoes Fish Fillet en Papillote Choux pastry and Pastry cream Profiteroles-Eclairs Week 2 Poached chicken breast Pot roasted lamb rump Bread rolls Fettuccine Carbonara Grilled tomatoes Week3 Minestrone soup Lamb curry Pilaf rice Ratatouille Saut épotatoes Steamed pudding Sheldons school ofhospitality recipes-SITHCCC005 5 Week 1 Chicken Napoletana Ingredients Serves: 2 Main  Chicken maryland 400g  Onion 100g  Garlic 10g  Oregano 2g  Basil 5g  Olive oil 30mL  Tomato puree 250mL Difficulty: (*) (*) ()()()() Key Ingredient: Chicken Key Skill: Boning, braising Method Preparation Duration 15minutes 1. Separate the thigh from the drumstick and trim the drumstick bone 2. Peel and dice the onion. Peel and crush the garlic. Pick the herbs and slice finely Cooking Duration 45minutes 1. Heat apan and add the oil. Season the chicken 2. Fry the chicken skin side down first, then turn over and seal the other side. Remove the chicken from the pan and put aside 3. Add the onion to the pan and sweat off until glassy. Add the garlic and fry lightly. Add the herbs (reserving some for garnish) and the tomato puree. Bring to the boil, then reduce the heat 4. Return the chicken to the pan and partially cover with alid. Braise slowly for ~30 minutes, until the chicken iscooked through Plating 1. Place the chicken onto apre-warmed plate and spoon the sauce over the top 2. Sprinkle the remaining herbs over the top and garnish as desired recipe.garnishes: Asparagus, fresh herbs, pasta, rice Sheldons school ofhospitality recipes-SITHCCC005 6 Duchess Potatoes Ingredients Serves: 4 Main  Potatoes 300g  Egg 1  Butter 20g Difficulty: (*) (*) ()()()() Key Ingredient: Potatoes Key Skill: Boiling, piping, baking Method Preparation Duration 5minutes 1. WPRW the potatoes and cut into even pieces 2. Separate the eggs and put the white aside Cooking Duration 45minutes +resting 1. Boil the potatoes in salted water for ~20 minutes, until tender. Strain off the water 2. Place the potatoes in apot over low heat to dry out. Break the potatoes apart abit using the wooden spoon 3. Push the potatoes through aricer into apot. Add the butter, nutmeg and seasoning and combine over low heat 4. Take off the heat, add the egg yolk and combine 5. Place the mixture into apiping bag and pipe onto baking paper. Refrigerate for at least 30 minutes to set the mixture 6. Brush the potatoes with egg wash and bake in the oven at 180 °Cfor 5-10 minutes, until golden brown Plating 1. Place the potatoes onto apre-warmed plate or serving dish and garnish as desired recipe.garnishes: Fresh herbs Note: Remember to order extra eggs for the egg wash as this has not been listed in the ingredients! Sheldons school ofhospitality recipes-SITHCCC005 7 Fish Fillet en Papillote Ingredients Serves: Main  Fish fillets 300g  Lemon 75g  Parsley 5g  Butter 30g Difficulty: (*) (*) ()()()() 1. Key Ingredient: Fish 2. Key Skill: En papillote Method Preparation Duration 5minutes 3. Pre-heat the oven to 180 °C 4. Season the fish fillets and squeeze the lemon juice over the top 5. Melt the butter and drizzle over the fish 6. Chop the parsley Cooking Duration 15minutes 1. Seal the fish quickly on agriddle plate or in apan. Place onto greaseproof paper or alfoil and sprinkle the parsley on top. Fold up the paper to form abag around the fish 2. Bake in the oven at 180 °Cfor ~10 minutes, until the bag puffs up Plating 1. Place the fish onto apre-warmed plate and garnish as desired 7. recipe.garnishes: Fresh herbs, potatoes Sheldons school ofhospitality recipes-SITHCCC005 8 Choux Paste Ingredients Serves: 15 Main  Water 250mL  Butter 100g  Flour 150g  Eggs 4 Difficulty: (*) (*) ()()()() Key Ingredient: Fat, flour, liquid Key Skill: Pastry production Method Preparation Duration 10minutes 1. Boil the water, butter, salt and sugar. Remove from the heat 2. Sift the flour and add to the liquid. Ensure the flour isadded all at once or itwill form lumps. Mix thoroughly with awooden spoon 3. Return to the heat and stir until awhite layer isformed on the bottom of the pot. Cool to room temperature 4. Add the eggs one at atime, mixing in between until adropping consistency isachieved 5. Use apiping bag to pipe into the desired shapes Note: Choux paste isused for profiteroles, éclairs and as apanada. Pastry Cream -Traditional Ingredients Serves: 10 Main  Milk 600mL  Eggs 4  Sugar 150g  Vanilla essence 2mL  Flour 60g Sheldons school ofhospitality recipes-SITHCCC005 9 Difficulty: (*) (*) ()()()() Key Ingredient: Eggs, milk, sugar Key Skill: Filling production Method Cooking Duration 10minutes 1. Heat the milk in apot 2. Separate the eggs then cream the egg yolks and sugar. Add the vanilla and combine 3. Add the flour to the egg mixture and whisk through 4. Gradually add the milk to the egg mixture and return to the pot 5. Bring to the boil while stirring continuously then simmer for 3minutes 6. Cover with cling wrap to prevent the forming of skin, then chill Profiteroles Ingredients Serves: 10 Main  Choux paste 750g  Crème pâtissi ère 400g  Sugar 150g  Lemon juice 30mL  Fondant 100g  Couverture 100g Difficulty: (*) (*) (*) (*) ()() Key Ingredient: Choux paste, crème pâtissi ère, couverture, fondant Key Skill: Caramel production, piping, tempering Method Preparation Duration 30minutes 1. Prepare choux paste and place in apiping bag. Prepare the crème pâtissi ère and refrigerate 2. Pipe choux paste onto agreased tray in ~3cm diameter rounds. Dip your finger into water and then tap the tips down Sheldons school ofhospitality recipes-SITHCCC005 10 Cooking Duration 20minutes 1. Bake in the oven at 180 °Cfor 20 minutes, until the finished product feels light and isdry in the centre. Do not open the oven for the first 10 minutes or the profiteroles will collapse. Remove from the oven and allow to cool on arack 2. Create ahole in the bottom of the profiteroles with the tip of the piping bag, soften the crème pâtissi ère and pipe itinto the hole. For alighter mixture replace some of the filling with crème Chantilly 3. Warm the fondant, temper the couverture and prepare acaramel with the sugar and lemon juice for glazing 4. Dunk the profiteroles in the glazes, set on arack and use the glazes for further decorating with a paper piping bag Sheldons school ofhospitality recipes-SITHCCC005 11 Week 2 Poached chicken breast Ingredients Serves:  Chicken supr ême 300g  Button onion 30g  Tarragon 5g  Butter 40g  Sherry 40mL  Cream 50mL  Difficulty:  (*) (*) (*) (*) ()()  Key Ingredient: Chicken  Key Skill: Boning, poaching, butter sauce Method Preparation Duration 10 minutes 1. Remove the skin from the chicken breast and trim the wing bone 2. Peel and dice the onion 3. Pick the tarragon leaves Cooking Duration 15 minutes 1. Saut éthe onion in half the butter 2. Add 2/3 of the sherry and 2/3 of the cream 3. Place the chicken into the pan. Cover with acartouche and bring to the boil 4. Place into the oven and poach at 150 °Cfor 5-7 minutes, until cooked through Sheldons school ofhospitality recipes-SITHCCC005 12 5. Remove the chicken from the pan and put aside, covered with the cartouche to keep itwarm 6. Reheat the sauce and add the remaining sherry and cream. Reduce until the liquid forms bubbles 7. Mount the sauce with butter. Adjust the seasoning and add the tarragon Plating 1. Place the chicken onto apre-warmed plate and pour the sauce over the top. Garnish as desired Garnishes: Buttered Chinese broccoli, fresh tarragon sprigs, vegetables, potatoes POT ROASTED LAMB RUMP Ingredients Serves: 2 Ingredients Serves: 1. Carrots 50g 2. Celery 30g 3. Leek 20g 4. Onion 150g 5. Lamb rump 400g 6. Mustard 20g 7. Butter 30g 8.  Method Preparation Duration 10 minutes 1. WPRW the carrots and cut into mirepoix. Wash the celery and leek and cut into mirepoix 2. Peel the onion. Cut 1/3 into mirepoix and dice the remaining 2/3 3. Trim the lamb rump and remove any sinews. The lamb can be tied to ensure an even shape if desired. 4. Smear the mustard and butter onto the lamb. Put the mirepoix into apan and place the lamb on top Sheldons school ofhospitality recipes-SITHCCC005 13 Cooking Duration 1hour 15 minutes 1. Cover with alid and place in the oven at 180 °C. This minimises the shrinkage of the meat. Cook for 45 minutes per kg to achieve medium rare degree of doneness 2. Remove the lid for the last 10 minutes of cooking time to brown the meat slightly. Use ameat thermometer to gauge the degree of doneness 3. Remove from the oven and rest the meat before carving Plating 1. Place the sliced lamb onto apre-warmed plate and garnish as desired Garnishes: Baby salad leaves, jus Difficulty: (*) (*) ()()()() Key Ingredient: Lamb rump Key Skill: Po êler BREAD ROLLS Sheldons school ofhospitality recipes-SITHCCC005 14 1. Bakers flour 600g 2. Milk 360mL 3. Yeast 16g 4. Butter 30g 5. Salt 10g 6. Caraway seeds 3g Method Preparation Duration 30 minutes +proving time 1. Preheat the oven to 200 °C 2. Sift the flour into abowl and form awell in the middle. Place the butter, salt and caraway seeds around the well. Place the yeast and some warm milk in the well and mix gently. Rest in awarm place until the yeast starts to ferment 3. Add the remaining milk and knead until the gluten isdeveloped and the dough stretches well. Cover with adamp cloth and rest in awarm place until doubled in size 4. Knock back and divide the dough into 16 even portions. Shape the rolls by rolling them on the bench top. The dough should stick to the bench slightly to achieve asmooth surface. Don't overdo the dusting! 5. The rolls can be brushed with various glazes, such as milk or salted water, prior to baking 6. Place onto agreased tray, cover and allow to prove Cooking Duration 10-15 minutes 1. Bake in the oven at 200 °Cfor ~10-15 minutes, until golden brown 2. Remove and cool on awire rack Note: Nuts, seeds, salt or cheese can be sprinkled on top of the rolls prior to baking. Difficulty: (*) (*) (*) (*) ()() Key Ingredient: Flour, yeast, milk Key Skill: Baking FETTUCINE CARBONARA Sheldons school ofhospitality recipes-SITHCCC005 15 1. Fettuccine 250g 2. Button onion 30g 3. Bacon 100g 4. Butter 30g 5. Cream 50mL 6. Eggs 2 7. Shaved Parmesan 10g Method Preparation Duration 10 minutes 1. Boil salted water in apot (Ratio of water to pasta is10:1). Add the fettuccine and stir through. Boil for ~10 minutes for dried pasta or 3-5 minutes for fresh pasta 2. Peel and finely slice the onion 3. Slice the bacon into strips Cooking Duration 10 minutes 1. Heat the butter in apan. Add the bacon and sweat. Add the onion and sweat. Reduce the heat 2. Drain and refresh the pasta. Add to the pan and stir through 3. Whisk the egg and cream mixture. Add to the pan and stir through. Do not cook too long or the dish will be too dry. Season to taste Plating 1. Use tongs to place the pasta onto apre-warmed plate and garnish with shaved Parmesan Garnishes: Fresh herbs, Parmesan Difficulty: (*) (*) ()()()() Key Ingredient: Fettuccine, bacon Key Skill: Boiling, pan-frying GRILLED TOMATOES Sheldons school ofhospitality recipes-SITHCCC005 16 1. Tomatoes 300g 2. Mixed herbs 1g 3. Grated Parmesan 10g Olive oil 20mL Method Preparation Duration 5Minutes 1. Wash the tomatoes and cut in half. Remove the core 2. Either cut in half or cut across pattern in the top and peel back the skin, season 3. Mix the herbs, Parmesan and breadcrumbs and sprinkle over the top 4. Drizzle the oil over the top Cooking Duration 5Minutes 1. Grill the tomatoes under the salamander for 2-3 minutes, until the cheese has browned Plating 1. Place the tomatoes onto apre-warmed plate and serve as an accompaniment or garnish Garnishes: Fresh herbs Difficulty: (*) (*) ()()()() Key Ingredient: Tomatoes Key Skill: Grilling Week3 Minestrone Soup Ingredients Serves: 4 Sheldons school ofhospitality recipes-SITHCCC005 17 Main 1. Potato 40g 2. Carrot 40g 3. Turnip 15g 4. Cabbage 40g 5. Celery 15g 6. Leek 15g 7. Beans 20g 8. Cauliflower 40g 9. Fresh peas 40g 10. Tomato 50g 11. Bouquet garni 1 12. Onion 30g 13. Garlic 5g 14. Bacon 25g 15. Spaghetti 20g 16. Butter 25g 17. Tomato paste 25g 18. Mixed herbs 2g 19. Chicken Stock 500mL Method Preparation Duration 20 minutes 1. WPRW potatoes, carrots and turnips. Wash the cabbage, celery, leek, beans and cauliflower 2. Cut potatoes, carrots, turnips, cabbage, celery and leek into paysanne. Cut the beans diagonally. Cut the cauliflower into small rosettes 3. Shell the peas 4. Prepare the tomato concass éeand bouquet garni 5. Peel and dice the onion. Peel and chop the garlic. Remove the rind and then dice the bacon 6. Break the spaghetti into small pieces. Boil and refresh Cooking Duration 45 minutes 1. Heat the butter in apot. Add the onions and sweat without adding colour. Add the bacon and paysanne vegetables and sweat. Season, place alid on top and continue to sweat 2. Add the garlic and tomato paste and sweat. Add the mixed herbs 3. Add the stock and bring to the boil. Skim as required, then reduce to asimmer. Place alid on top and simmer for 10 minutes. Add the bouquet garni and simmer for afurther 10 minutes 4. Add the cauliflower, beans, peas and tomato. Simmer for afurther 10 minutes Sheldons school ofhospitality recipes-SITHCCC005 18 5. Add the spaghetti pieces and heat through. Remove the bouquet garni and adjust the seasoning Plating 1. Use aladle to spoon the soup into pre-warmed bowls. Garnish as desired Garnishes: Fresh herbs, grissini, Parmesan Note: Pancetta or prosciutto offcuts may be used instead of bacon Sheldons school ofhospitality recipes-SITHCCC005 19 Lamb Curry Ingredients Serves: 2 Main 1. Onion 150g 2. Ginger 10g 3. Garlic 10g 4. Red chilli 10g 5. Lemon 0.5 6. Butter 40g 7. Diced lamb 400g 8. Curry powder 8g 9. Chicken Stock 400mL 10. Coconut milk 200mL Method Preparation Duration 10 minutes 1. Peel and slice the onion. Peel and chop the garlic and ginger 2. Slice the chilli on an angle and juice the lemon Cooking Duration 1hour 15 minutes 1. Heat the butter in apan. Season the lamb and fry. Remove from the pan once browned. 2. Add the onion to the pan and sweat for ~5 minutes, until ithas browned. Add the garlic and ginger and sweat. Add the curry powder and chilli and fry to develop the flavour 3. Return the lamb to the pan. Add the lemon juice, stock and coconut milk and bring to the boil. Reduce the heat and simmer gently for ~1 hour until tender Plating 1. Spoon onto apre-heated plate and garnish as desired 3. Garnishes: Indian bread types, pappadums, ric eDifficulty: (*) (*) ()()()() Sheldons school ofhospitality recipes-SITHCCC005 20 Pilaf Rice Ingredients Serves: 2 Main 1. Onion 40g 2. Butter 20g 3. Long grain rice 100g 4. Chicken Stock 150mL Difficulty: (*) (*) ()()()() Key Ingredient: Long grain rice Key Skill: Braising Method Preparation Duration 5minutes 1. Peel and dice the onion Cooking Duration 20minutes 1. Heat apot and melt the butter. Add the onion and sweat 2. Add the rice. Stir until the rice grains are coated with butter and glossy 3. Add the stock and stir. Once the rice starts to boil cover with acartouche and lid and place in the oven at 150 °Cfor ~15 minutes, until the rice is done and the liquid is absorbed 4. Stir through with afork to loosen the grains Plating 1. Spoon the rice into amould and turn onto apre-warmed plate Note: For large amounts, heat the stock to speed up the process. Ratio of rice to liquid is1:1.5 Sheldons school ofhospitality recipes-SITHCCC005 21 Ratatouille Ingredients Serves: 4 Main 1. Zucchini 100g 2. Eggplant 100g 3. Green capsicum 50g 4. Red capsicum 50g 5. Tomato 100g 6. Onion 50g 7. Garlic 10g 8. Basil 5g 9. Thyme 5g 10. Oregano 5g 11. Olive oil 20mL 12. Tomato paste 30g Method Preparation Duration 10minutes 1. WPRW the zucchini, eggplant, capsicum and tomato. Cut into 2cm dice 2. Slice the onion and crush the garlic 3. Pick and finely slice the herbs Cooking Duration 15minutes 1. Heat the oil in apan and saut éthe onion and garlic. Add the capsicum and fry lightly 2. Add the eggplant and zucchini and sweat 3. Add the tomato paste and fry lightly for 3-5 minutes, then add the tomato and the herbs. Stew for 5-10 minutes until the liquid is almost evaporated and the vegetables are just cooked through Plating 1. Adjust the seasoning and serve in apre-warmed dish Garnishes: Fresh herbs Sheldons school ofhospitality recipes-SITHCCC005 22 Saut é Potatoes Ingredients Serves: 2 Main 1. Chat potatoes 200g 2. Parsley 5g 3. Vegetable oil 20mL 4. Butter 20g Difficulty: (*) (*) ()()()() Key Ingredient: Potatoes Key Skill: Boiling, pan-frying Method Preparation Duration 15minutes 1. Wash the potatoes and boil for ~10 minutes. Remove the potatoes from the water and peel while still hot. Allow to cool, then cut into 3-10mm slices 2. Chop the parsley Cooking Duration 5minutes 1. Heat oil in apan. Add the potatoes and fry for ~5 minutes, until golden brown. Add the butter and parsley and toss through. Season to taste Plating 1. Place the potatoes onto apre-warmed plate and garnish as desired Note: You can add abit of paprika to improve the colour Sheldons school ofhospitality recipes-SITHCCC005 23 Steamed Pudding Ingredients Serves: 4 Main 1. Butter 100g 2. Sugar 100g 3. Vanilla essence 2mL 4. Salt 2g 5. Eggs 2 6. SR Flour 150g 7. Milk 40mL 8. Mixed dried fruit 60g Difficulty: (*) (*) ()()()() Key Ingredient: Butter, flour, dried fruit Key Skill: Steaming Method Preparation Duration 5minutes 1. Cream the butter, sugar, salt and vanilla essence. Once itis light and aerated, add the eggs one at atime, making sure to incorporate each one fully 2. Fold in the sifted flour, adding the milk abit at atime 3. Wash the dried fruit and combine with abit of flour before working itinto the mixture. This makes the fruit sit evenly within the mixture 4. Spoon into greased and sugared moulds until half full Cooking Duration 20minutes 1. Set the combi oven on steam and dry heat and 150 °C 2. Steam/bake for ~20 minutes. Check with askewer to ensure the pudding is cooked through Plating 1. Turn the mould upside down onto aplate to remove the pudding Sheldons school ofhospitality recipes-SITHCCC005 24 2. Garnish as desired and serve immediately Garnishes: Anglaise sauce, caramel sauce, fresh mint, fruit, icing sugar Note: Ifno combi oven isavailable, place the moulds into awater bath in the oven at 150 °C. However, the puddings will not brown due to the water bath. Instead of adding salt at the beginning, you can use salted butter