Kitchen Session 5c

Prepare Meat Dishes

• Venison Medallion with Poached Pear
• Pancetta Wrapped Kangaroo loin with
Roasted Cauliflower and Sage Butter
• Italian Meatballs
• Mustard-based Veal Schnitzel with
Grilled Sweet Corn and Jalapeno

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Venison Medallion with Poached Pear

Ingredients:
• Stock syrup 400
• Pear ml
• Venison loin 160g
• Juniper berries 2g
• Olive oil 20ml
• Butter 20g
• Redcurrant jelly 40g
• Jus 60ml

Method:
1. Prepare the stock syrup
2. Peel the pear, remove the core and poach in stock syrup
3. Trim the loin and season both sides. Turn in the oil
4. Place the juniper berries into a hot pan and add the meat. Cook for 2 minutes and once browned,
turn over and fry for another 2 minutes
5. Add the butter and fry the meat gently for another minute until it is medium rare then rest it on a plate
6. Add ¾ of the redcurrant jelly and the jus to the pan and bring to the boil
7. Reheat the pear
8. Place the pear onto a pre-warmed plate, cut ot a wedge, lay it down and top with the remaining jelly
9. Slice the meat and arrange on the plate. Top with the sauce and garnish as

desired Note: Some of the poaching liquid can be added to the sauce if it becomes too

thick

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Instructions for Students:
1. Review the recipe card provided to this recipe.
2. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to
meet specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
3. Once complete, the workplan is to be submitted via the application for assessment.
Instructions for Assessors
1. This assessment will be submitted via the application to the LMS.
2. The LMS will send a notification with a link to the artefacts requiring assessment.
3. Follow the link and assess the workplan.
4. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:
1. Strictly follow the company’s hygiene policy and procedures in accordance to the guide
of HACCP:
• Personal Hygiene
• Hygiene in Workplace
2. Maintain personal hygiene
• Hair net or hat must be worn
• Hand should be washed prior to every starting food handling
• 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
• Paper Towel should be used
• Clean and complete uniform (hat, apron, jacket, shoes) must be worn
• Uniform been washed in hot water (>=77°C)
• Cut, abrasions and open sores must be covered up by using brightly coloured water
proof dressing
• Glove must be worn
• Report yourself if any contagious illness (i.e. Flu, coughing etc) which may contaminate
the food and stop handling food
• Do not wear makeup or jewellery in kitchen
• No artificial nail
• No scratching when handling food
• Do not cough or sneeze on the food, if happen, dispose the food.
3. Maintain Hygiene in workplace
• Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc) is clean
and sanitised
• Ensuring the handwash sink is close to your workplace
• Ensuring the handwash water is running and hot
• Ensure the soap, paper towel and sanitiser are available near the sink
• Ensure the equipment and tools are clean and without any dirt spot or rust
➢ Measuring cup and spoon, Spatula, Spoon - clean and dry
➢ Scale – clean and sanitise especially the surface
➢ Peeler and Chef Knife – clean and no rust
➢ Chopping board (red, Green) – clean and no food items or dust stick on
the surface
➢ Stove – Clean and dry, no leaking, sparkling normally function
➢ Sauce Pan, Plate, Bowl and Serving Plate - Clean and no strange colour or crack
➢ Microwave & Plate warmer- clean from inside out, no rust detectable
• Ensure clean table cloth is ready
• Ensure bin liner is in the garbage bin and the bin is not overflow and closed with lid
• Identify and report any hygiene hazards (ie. Unsatisfactory hygiene practice, vermin
or pest, tap water not running etc)

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Food Safety Practices:
1. Strictly follow the company’s food safety policy and monitoring procedures in accordance
to the guide of HACCP:
• Prepare food safely
• Store Food Safety
• Allergen Management
2. Prepare food safely by following food safety monitoring procedure
• Avoid food in danger zone (5 - 60°C)
• Strictly follow 2-hours and 4-hours rules
➢ 0 to 2 hours – use immediately or refrigerate =< 5°C
➢ 2 to 4 hours – use immediately
➢ After 4 hours – throw away
• Cooling and heating food
➢ Food must be cooled from 60 to 21°C within 2 hours and from 21 to 5°C within 4 hours
➢ Reheating food by rapidly reaches 60°C and above
➢ Must not reheated more than once
• Avoid food contamination
➢ Use clean colour coded cutting board (Red for Venison loin, Green for Pear,
Juniper Berries)
➢ Wear disposable gloves
➢ Use different spoon for different food items
➢ Personal hygiene especially hand wash
3. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
Butter Cool Room 2 - 4°C Top Original Packaging
Stock syrup, Jus, Redcurrent Jelly Cool Room 6 - 8°C Middle Original Packaging
Venison loin Cool Room < 5°C bottom sealed container
Pear, Juniper Berries Cool Room 6 - 8°C Bottom Basket
Olive oil Dry Store 14 - 20°C Off Ground Original Packaging
• Separate cooked and uncooked food item
• Double check ingredients expiry date
• Do not put opened can or tin in fridge
• Ensure foods are well covered and separated
• No food ingredient should put on the floor
• Obligating FIFO rule
• Ensure storage environment well ventilated and low humidity
4. Handling food for people with allergic
• Avoid cross-contamination
• Double check ingredients
• Start fresh for meals that must be allergen free
• Obligate Store and prepare food safely
• Clean and sanitise work surface, utensil and other food-contact items between foods
• Prepare food for people with food allergy first
• Provide single use items i.e. serviettes, cutlery etc

Safety Requirements:
1. Occupational health and safety policies and procedures must be followed for own
and colleague’s safety:
• Personal Safety
• Workplace and Equipment Safety

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 All must ensure personal safety when in the workplace
2.
•
Comply with safe operating procedures by refer to SOP (i.e. the correct way to operate tools and equipment
Always read manufacturer’s instructions before using equipment Wear suitable PPE (i.e Apron, gloves, non-slip lea
Do •not run or play in the kitchen
•
Use• knife in safe and correct way and with right board Do not point sharp items ie. Knife to others and self Place cu
Be •aware of hot surface including hot pan Do not spill or pour any water into hot oil
•
Behave yourself and be serious on work, ensure your fully concentration
•
Double check and identify risk and hazard in workplace
•
Ensuring cutting boards are flat, no distortion.
•
Ensuring
• microwave has no frayed cord, clean and work properly
Ensuring
• Stove is functioning properly and no leaking of gas
Ensuring scale has battery and work properly
Ensuring all knives are in straight, sharp and good condition
Ensuring kitchen floor is clean and no spill of water or oil
Ensuring bowls and plates are in good condition, no cracking or discolouring
Clean immediately if any dirt or spill on floor and table, put a signage if floor wet

4. Report to chef in any hazard or risk (i.e. burning, disobey of rule etc) observed.

Equipment Required:
Measuring cup and spoon Scale
Spoon Spatula Peeler Chef Knife
Chopping board (red, Green) Sauce Pan
Stove Plate
Plate warmer Microwave Serving Plate

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
• Stock syrup 400ml Unsalted Butter
• Pear 200g Sugar Free Syrup
• Venison loin 160g
• Juniper berries 2g
• Olive oil 20ml
• Butter 20g
• Redcurrant jelly 40g
• Jus 60ml

Waste Produced:
Packaging
Peels and cores of fruits

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:
Collect all ingredients, utensils and equipment Ensuring equipment is functioning
Prepare the stock syrup
Peel the pear, remove the core and poach in stock syrup Trim the loin and season both sides. Turn in the oil
Pre-warmed plate

Procedure:
Complete Mise en place
Place the juniper berries into a hot pan and add the meat. Cook for 2 minutes and once browned, turn over and fry for another 2 m
Add the butter and fry the meat gently for another minute until it is medium rare then rest it on a plate
Add ¾ of the redcurrant jelly and the jus to the pan and bring to the boil
Reheat the pear
Place the pear onto a pre-warmed plate, cut onto a wedge, lay it down and top with the remaining jelly
Slice the meat and arrange on the plate. Top with the sauce and garnish as desired Note: Some of the poaching liquid can be added

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:
1. Organisation Cleaning and sanitising procedures should be followed:
• clean and mop the floor and wall to ensure there are no dirt, food waste, grease and
pest waste
• clean and sanitise the table with clean cloth to ensure there are no dirt, food
waste, grease and pest waste
• the equipment
➢ All utensil and small tools including sauce pan etc – wash with hot water and
detergent, drain it and sanitise it
➢ Scale - wipe with wet cloth and sanitise, detach the battery if necessary
➢ All knives and peeler – handwash with detergent, dry it with clean cloth and sanitise
➢ Chopping board (red, Green) - scrub it with detergent and rinse with hot water and dry it
➢ Stove - turn off, cooling down, scrub it with degreaser, wash it and dry it
➢ Plate warmer & Microwave - turn off, unplug (if applicable), cooling down, then
wipe with wet cloth and sanitise, ensure each compartment is complete
➢ Put all the item to its original place with neat and organize
• Clean the sink, clear out all food waste and dirt, rub, rinse with hot water and sanitise
• Clean and sanitise PPE i.e. Apron, groves
• Clean towel and cloth
2. Waste Management should be conducted to ensure a clean kitchen
• Identify and separate rubbish in to general (plastic bag packaging), recyclable
(packaging- plastic container, tin) and compost (Peels and cores of fruits)
• Put the lid inside the tin and squeeze
• Tie up garbage bag and take it to the external bin
• Clean the internal bin, wash with hot water, drain and sanitise on the floor
• Close the bin lid
• Any reusable surplus, separate it and store it in accordance to store food
safety procedures
3. Ensure Light, water and gas are switch off before leaving the kitchen

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Pancetta Wrapped Kangaroo Loin with Roasted Cauliflower
and
Sage Butter

Ingredients:

For Pancetta Wrapped Kangaroo & Cauliflower:

Kangaroo Loin 200 grams
pancetta - sliced 8mm thick 3-4 strips
cauliflower per person ¼ head
Butcher’s twine or skewers
Peanut oil 200ml

For Sage Butter:

Unsalted butter 8tbsp
Sage ¼ cup
Salt ½ tsp
Pepper 1/8 tsp

Method:
1. Preheat your oven to 200°C
2. Sage butter: Soften the Unsalted Butter. Fine chop or grind ingredients so they will disperse through the
butter evenly. In a bowl mash the butter with small pieces of your flavouring ingredients using a fork or
spatula. In this case we’re using finely sliced fresh sage and salt & pepper. Now that the butter is
finished, it needs to harden again in the fridge either in a covered bowl
3. Pancetta Wrapped Kangaroo loin: Trim the inedible silverskin from the outside of the loin.
4. Wrap pancetta around the loin to help keep the meat moist during cooking (this is called
“barding”). Attach the pancetta by tying down with butcher’s twine.
5. Place the loin in a hot pan on the stove top to render out pancetta fat. Then flip to bottom and other
side in turn to finish rendering
6. Move to the oven to finish cooking the roo meat.
7. When finished, let the loin rest five minutes before slicing to allow juices to redistribute through
the meat.
8. Slice the kangaroo meat
9. Remove the string (the pancetta should stick, and adds flavour but it can be removed at this point if
you prefer your guests focus on the flavour of the kangaroo) and serve with cauliflower and topped
with a quenelle of compound sage butter.
10. Roasted Cauliflower: Trim leaves and stem from the cauliflower. Some of the leaves closest to
cauliflower can be kept on. Quarter each cauliflower to get four servings
11. Salt heavily, particularly in exposed inner cavities. Most of the salt will fall off in cooking, so put more
on than you would like to actually consume

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 12. Heat a seasoned cast iron skillet to medium heat on the stove, add oil (about a ¼ inch deep in the
pan). Put 1/4th cauliflower cut side down in the pan for about 20 minutes.
13. Turn to the other cut side for 4-6 minutes. The cauliflower will appear blackened, but this is
actually caramelization
14. Move to the 200°C oven to finish cooking outer dome (8-10 minutes depending on size of
cauliflower) until tender and lightly browned.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Instructions for Students:
4. Review the recipe card provided to this recipe.
5. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to
meet specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
6. Once complete, the workplan is to be submitted via the application for assessment.
Instructions for Assessors
5. This assessment will be submitted via the application to the LMS.
6. The LMS will send a notification with a link to the artefacts requiring assessment.
7. Follow the link and assess the workplan.
8. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:
4. Strictly follow the company’s hygiene policy and procedures in accordance to the guide
of HACCP:
• Personal Hygiene
• Hygiene in Workplace
5. Maintain personal hygiene
• Hair net or hat must be worn
• Hand should be washed prior to every starting food handling
• 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
• Paper Towel should be used
• Clean and complete uniform (hat, apron, jacket, shoes) must be worn
• Uniform been washed in hot water (>=77°C)
• Cut, abrasions and open sores must be covered up by using brightly coloured water
proof dressing
• Glove must be worn
• Report yourself if any contagious illness (i.e. Flu, coughing etc) which may contaminate
the food and stop handling food
• Do not wear makeup or jewellery in kitchen
• No artificial nail
• No scratching when handling food
• Do not cough or sneeze on the food, if happen, dispose the food.
6. Maintain Hygiene in workplace
• Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc) is clean
and sanitised
• Ensuring the handwash sink is close to your workplace
• Ensuring the handwash water is running and hot
• Ensure the soap, paper towel and sanitiser are available near the sink
• Ensure the equipment and tools are clean and without any dirt spot or rust
➢ Scale – clean and sanitise especially the surface
➢ Oven – clean from inside out, no rust detectable
➢ Measuring Jar, Spoon, Spatula and Tong – clean and dry
➢ Chef Knife - clean and no rust
➢ Chopping board (red, brown, green) – clean and no food items or dust stick on
the surface
➢ Grinder – clean and dry, complete compartment, no food items left on it
➢ Bowl with cover, Serving Plate Frying pan, Roast Tray, Iron Skillet - Clean and no
strange colour or crack
➢ Stove – Clean and dry, no leaking, sparkling normally function
➢ String and butcher’s twine
➢ Refrigerator – clean from inside out, no stingy smell
• Ensure clean table cloth is ready
• Ensure bin liner is in the garbage bin and the bin is not overflow and closed with lid
• Identify and report any hygiene hazards (ie. Unsatisfactory hygiene practice, vermin
or pest, tap water not running etc)

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Food Safety Practices:
1. Strictly follow the company’s food safety policy and monitoring procedures in accordance
to the guide of HACCP:
• Prepare food safely
• Store Food Safety
• Allergen Management
2. Prepare food safely by following food safety monitoring procedure
• Avoid food in danger zone (5 - 60°C)
• Strictly follow 2-hours and 4-hours rules
➢ 0 to 2 hours – use immediately or refrigerate =< 5°C
➢ 2 to 4 hours – use immediately
➢ After 4 hours – throw away
• Cooling and heating food
➢ Food must be cooled from 60°C to 21°C within 2 hours and from 21 to 5°C within
4 hours
➢ Reheating food by rapidly reaches 60°C and above
➢ Must not reheated more than once
• Avoid food contamination
➢ Use clean colour coded cutting board (Red for Kangaroo loin, brown for pancetta
and Green for cauliflower)
➢ Wear disposable gloves
➢ Use different spoon for different food items
➢ Personal hygiene especially hand wash
3. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
Unsalted butter Cool Room 2 - 4°C Top Original Packaging
Pancetta Cool Room 6 - 8°C Middle sealed container
Kangaroo loin Cool Room < 5°C bottom sealed container
cauliflower Cool Room 6 - 8°C bottom Basket
Peanut oil, Salt, Pepper, Sage Dry Store 14 - 20°C Off Ground Original Packaging
• Separate cooked and uncooked food item
• Double check ingredients expiry date
• Do not put opened can or tin in fridge
• Ensure foods are well covered and separated
• No food ingredient should put on the floor
• Obligating FIFO rule
• Ensure storage environment well ventilated and low humidity
4. Handling food for people with allergic
• Avoid cross-contamination
• Double check ingredients
• Start fresh for meals that must be allergen free
• Obligate Store and prepare food safely
• Clean and sanitise work surface, utensil and other food-contact items between
different foods processing
• Prepare food for people with food allergy first
• Provide single use items i.e. serviettes, cutlery etc

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Safety Requirements:
1. Occupational health and safety policies and procedures must be followed for own
and colleague’s safety:
• Personal Safety
• Workplace and Equipment Safety
2. All must ensure personal safety when in the workplace
• Comply with safe operating procedures by refer to SOP (i.e. the correct way to
operate tools and equipment
• Always read manufacturer’s instructions before using equipment
• Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
• No alcohol and smoking in kitchen
• Do not run or play in the kitchen
• Use knife in safe and correct way and with right board
• Do not point sharp items ie. Knife to others and self
• Place cutting board on non-slip pad or cloth
• Be aware of hot surface including hot pan
• Do not spill or pour any water into hot oil
• Behave yourself and be serious on work, ensure your fully concentration
3. Double check and identify risk and hazard in workplace
• Ensuring chef knife is sharp enough
• Ensuring cutting boards are flat, no distortion.
• Ensuring Oven has no frayed cord, clean and work properly
• Ensuring scale has battery and work properly
• Ensuring all knives are in straight, sharp and good condition
• Ensuring kitchen floor is clean and no spill of water or oil
• Ensuring bowls and plates are in good condition, no cracking or discolouring
• Clean immediately if any dirt or spill on floor and table, put a signage if floor wet
4. Report to chef in any hazard or risk (i.e. burning, disobey of rule etc) observed.

Equipment Required:
Scale Measuring Jar Oven
Chef Knife
Chopping board (red, brown, green) Grinder
Spatula tong Fridge
Bowl with cover Frying pan Stove
String Serving Plate Roast Tray Iron Skillet
butcher’s twine

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
For Pancetta Wrapped Kangaroo & Cauliflower: Pancetta Nitrate Free
• Kangaroo Loin 200 grams Canola Oil
• pancetta - sliced 8mm thick 3-4 strips
• cauliflower per person ¼ head
• Butcher’s twine or skewers
• Peanut Oil
200ml For Sage
Butter:
• Unsalted butter 8 tbsp
• Sage ¼ cup
• Salt ½ tsp
• Pepper 1/8 tsp

Waste Produced:
Packaging
Core of cauliflower
Pancetta rind

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:
Collect all ingredients, utensil and equipment
Ensure equipment are functioning
Preheat your oven to 200°C
Prepare Sage butter: Soften the Unsalted Butter. Fine chop or grind ingredients so they will disperse through the butter evenly. In
Trim the inedible silver skin from the outside of the loin.
Wrap pancetta around the loin to help keep the meat moist during cooking (this is called “barding”). Attach the pancetta by tying
Trim leaves and stem from the cauliflower. Some of the leaves closest to cauliflower can be kept on. Quarter each cauliflower to

Procedure:
Complete Mise en place
Place the loin in a hot pan on the stove top to render out pancetta fat. Then flip to bottom and other side in turn to finish rendering
Move to the oven to finish cooking the kangaroo meat.
When finished, let the loin rest five minutes before slicing to allow juices to redistribute through the meat.
Slice the kangaroo meat
Remove the string (the pancetta should stick, and adds flavour but it can be removed at this point if you prefer your guests focus o
Roasted Cauliflower: Salt heavily, particularly in exposed inner cavities. Most of the salt will fall off in cooking, so put more on than
Heat a seasoned cast iron skillet to medium heat on the stove, add oil (about a ¼ inch deep in the pan). Put 1/4th cauliflower cut si
Turn to the other cut side for 4-6 minutes. The cauliflower will appear blackened, but this is actually caramelization
Move to the 200°C oven to finish cooking outer dome (8-10 minutes depending on size of cauliflower) until tender and lightly brow

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:
1. Organisation Cleaning and sanitising procedures should be followed:
• clean and mop the floor and wall to ensure there are no dirt, food waste, grease and
pest waste
• clean and sanitise the table with clean cloth to ensure there are no dirt, food
waste, grease and pest waste
• the equipment
➢ Scale - wipe with wet cloth and sanitise, detach the battery if necessary
➢ All utensil and small tools including bowl frying pan, tong, skillet etc – wash with
hot water and detergent, drain it and sanitise it
➢ Oven – turn off, unplug (if applicable), cooling down, then wipe with wet cloth
and sanitise, ensure each compartment is complete
➢ All knives and peeler – handwash with detergent, dry it with clean cloth and sanitise
➢ Chopping board (red, brown, green) – scrub it with detergent and rinse with hot
water and dry it
➢ Grinder – Brush it with detergent, under running water, and rinse with hot water,
dry and sanitise it
➢ Refrigerator –wipe with wet cloth and sanitise, ensure each part of compartment
is complete
➢ Stove – turn off, cooling down, Scrub it with degreaser, wash it and dry it
➢ Put all the item to its original place with neat and organize
• Clean the sink, clear out all food waste and dirt, rub, rinse with hot water and sanitise
• Clean and sanitise PPE i.e. Apron, groves
• Clean towel and cloth
2. Waste Management should be conducted to ensure a clean kitchen
• Identify and separate rubbish in to general (plastic bag packaging), recyclable
(packaging- plastic container, tin) and compost (Core of cauliflower, Pancetta rind)
• Put the lid inside the tin and squeeze
• Tie up garbage bag and take it to the external bin
• Clean the internal bin, wash with hot water, drain and sanitise on the floor
• Close the bin lid
• Any reusable surplus, separate it and store it in accordance to store food
safety procedures
3. Ensure Light, water and gas are switch off before leaving the kitchen

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Italian Meatballs

Ingredients:
Meatballs:
• White sandwich bread - diced, crusts removed (note 1 cup
• Onion (brown, white or yellow) 1
• Ground beef (mince) 400g
• Ground pork (mince), or sub with more beef (note 2) 100g
• Egg 1
• Fresh parsley - finely chopped (note 3) ¼ cup
• Garlic - minced 2 cloves
• Parmigiano-Reggiano (or parmesan) - freshly grated ¼ cup
• Salt ¾ tsp
• Black pepper ¼ tsp
Cooking Meatballs & Sauce
• Olive oil 2.5 tbsp
• Garlic - minced 2 cloves
• Onion - finely chopped (white, brown or yellow) ¾ cup
• Tomato passata (note 4) 700 g
• Water ½ cup
• Red pepper flakes (chili flakes) 1 tsp
• Dried Italian herb mix (parsley, basil, thyme, oregano) 3 tsp
• Salt 1tsp
• Black pepper

Pasta:
• Gluten free Flour – Strong Bakers 900g
• Eggs - Beaten 9 x 55g
• Salt 5g
• Extra Virgin Olive Oil 15g

To Serve
• Parmesan
• Parsley - finely chopped (optional)
Method
1. Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of
grated onion and juices.
2. Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while
you prep the other ingredients (5 min or so).
3. Add all the remaining Meatball ingredients. Use hands to mix well.
4. Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
(Note 5)

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 5. Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs
and brown all over - about 3 - 4 minutes.
6. When they are browned but NOT cooked through, carefully transfer them onto a plate.
COOKING & SAUCE:
1. Heat 1 tbsp of olive oil into the fry pan.
2. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining
Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather
than splattering everywhere.
3. Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
4. Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and
pepper to taste.
5. While the meatballs are cooking, cook your pasta of choice.
6. Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
Pasta:
1. Put flour and salt in large mixing bowl, and make a well in the middle
2. Beat eggs well, pour into the well in the flour, along with oil
3. Work the mixture into a dough – using your hands – continue to knead with the heel of your hand until
the dough becomes smooth and pliable
4. Weigh dough and split into 3 equal portions
5. Wrap in glad wrap and rest in the fridge for 30-60 minutes
6. Roll pasta to desired thickness, and put it through pasta maker and then hang to dry
7. Cook in boiling salted water until al dente

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Instructions for Students:
7. Review the recipe card provided to this recipe.
8. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to
meet specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
9. Once complete, the workplan is to be submitted via the application for assessment.
Instructions for Assessors
9. This assessment will be submitted via the application to the LMS.
10. The LMS will send a notification with a link to the artefacts requiring assessment.
11. Follow the link and assess the workplan.
12. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:
1. Strictly follow the company’s hygiene policy and procedures in accordance to the guide
of HACCP:
• Personal Hygiene
• Hygiene in Workplace
2. Maintain personal hygiene
• Hair net or hat must be worn
• Hand should be washed prior to every starting food handling
• 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
• Paper Towel should be used
• Clean and complete uniform (hat, apron, jacket, shoes) must be worn
• Uniform been washed in hot water (>=77°C)
• Cut, abrasions and open sores must be covered up by using brightly coloured water
proof dressing
• Glove must be worn
• Report yourself if any contagious illness (i.e. Flu, coughing etc) which may contaminate
the food and stop handling food
• Do not wear makeup or jewellery in kitchen
• No artificial nail
• No scratching when handling food
• Do not cough or sneeze on the food, if happen, dispose the food.
3. Maintain Hygiene in workplace
• Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc) is clean
and sanitised
• Ensuring the handwash sink is close to your workplace
• Ensuring the handwash water is running and hot
• Ensure the soap, paper towel and sanitiser are available near the sink
• Ensure the equipment and tools are clean and without any dirt spot or rust
➢ Scale – clean and sanitise especially the surface
➢ Measuring Cup and spoon, Spatula, Pasta hanger and Rolling Pin – clean and dry
➢ Grater and Whisk – clean and dry, complete compartment, no food items left on it
➢ Large Mixing Bowl, Serving Plate, Frying Pan, Pot – Clean and no strange colour or crack
➢ Chef Knife, Bread Knife – clean and no rust
➢ Chopping Board (White, Green) – clean and no food items or dust stick on the surface
➢ Stove – Clean and dry, no leaking, sparkling normally function
➢ Pasta Maker – clean from inside out, no rust detectable
• Ensure clean table cloth is ready
• Ensure bin liner is in the garbage bin and the bin is not overflow and closed with lid
• Identify and report any hygiene hazards (ie. Unsatisfactory hygiene practice, vermin
or pest, tap water not running etc)

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Food Safety Practices:
1. Strictly follow the company’s food safety policy and monitoring procedures in accordance
to the guide of HACCP:
• Prepare food safely
• Store Food Safety
• Allergen Management
2. Prepare food safely by following food safety monitoring procedure
• Avoid food in danger zone (5 - 60°C)
• Strictly follow 2-hours and 4-hours rules
➢ 0 to 2 hours – use immediately or refrigerate =< 5°C
➢ 2 to 4 hours – use immediately
➢ After 4 hours – throw away
• Cooling and heating food
➢ Food must be cooled from 60°C to 21°C within 2 hours and from 21 to 5°C within
4 hours
➢ Reheating food by rapidly reaches 60°C and above
➢ Must not reheated more than once
• Avoid food contamination
➢ Use clean colour coded cutting board (White for bread, Green for parsley, onion
and garlic)
➢ Cut parsley followed by garlic and onion to avoid smell
➢ Wear disposable gloves
➢ Use different spoon for different food items
➢ Personal hygiene especially hand wash
3. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
Bread, Parmigiano Cool Room 2 - 4°C Top Original Packaging
Fresh Parsley Cool Room 6 - 8°C Bottom Basket
Egg Cool Room < 5°C Middle Original Packaging
Beef Mince, Pork Mince Cool Room < 5°C bottom sealed container
Salt, Black pepper, Olive oil, Dry Store 14 - 20°C Off Ground Original Packaging
Tomato Passata, Red Pepper
Flakes, Mix
Herbs, Flour
Onion, Garlic Dry Store 14 - 20°C Off Ground Basket
• Separate cooked and uncooked food item
• Double check ingredients expiry date
• Do not put opened can or tin in fridge
• Ensure foods are well covered and separated
• No food ingredient should put on the floor
• Obligating FIFO rule
• Ensure storage environment well ventilated and low humidity
4. Handling food for people with allergic
• Avoid cross-contamination
• Double check ingredients
• Start fresh for meals that must be allergen free
• Obligate Store and prepare food safely
• Clean and sanitise work surface, utensil and other food-contact items between
different foods processing
• Prepare food for people with food allergy first
• Provide single use items i.e. serviettes, cutlery etc

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Safety Requirements:
1. Occupational health and safety policies and procedures must be followed for own
and colleague’s safety:
• Personal Safety
• Workplace and Equipment Safety
2. All must ensure personal safety when in the workplace
• Comply with safe operating procedures by refer to SOP (i.e. the correct way to
operate tools and equipment
• Always read manufacturer’s instructions before using equipment
• Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
• No alcohol and smoking in kitchen
• Do not run or play in the kitchen
• Use knife in safe and correct way and with right board
• Do not point sharp items ie. Knife to others and self
• Place cutting board on non-slip pad or cloth
• Be aware of hot surface including hot pan
• Do not spill or pour any water into hot oil
• Behave yourself and be serious on work, ensure your fully concentration
3. Double check and identify risk and hazard in workplace
• Ensuring chef knife is sharp enough
• Ensuring cutting boards are flat, no distortion.
• Ensuring Stove has no leak, clean and work properly
• Ensuring scale has battery and work properly
• Ensuring all knives are in straight, sharp and good condition
• Ensuring kitchen floor is clean and no spill of water or oil
• Ensuring bowls and plates are in good condition, no cracking or discolouring
• Clean immediately if any dirt or spill on floor and table, put a signage if floor wet
4. Report to chef in any hazard or risk (i.e. burning, disobey of rule etc) observed.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Equipment Required:
Measuring Cup and spoon Grater
Whisk
Large Mixing Bowl Chef Knife, Bread Knife
Chopping Board (White, Green) Frying Pan
Pot Stove Spatula
Rolling Pin Pasta Maker Pasta hanger Scale Serving Plate

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Alternatives for Dietary
Standard Recipe
Requirements
Meatballs: Sandwich Bread
• White sandwich bread - diced, crusts 1 cup (GF) Lactose Free
removed Cheese Tomato
• Onion (brown, white or yellow) 1 Paste (GF)
• Ground beef (mince) 400g
• Ground pork (mince), or sub with more 100g
beef
• Egg 1
• Fresh parsley - finely chopped ¼ cup
• Garlic - minced 2 cloves
• Parmigiano-Reggiano - freshly grated ¼ cup
• Salt ¾ tsp
• Black pepper ¼ tsp

Cooking Meatballs & Sauce

• Olive oil 2.5 tbsp
• Garlic - minced 2 cloves
• Onion - finely chopped (white, brown or yellow) ¾ cup
• Tomato passata (note 4) 700 g
• Water ½ cup
• Red pepper flakes (chili flakes) 1 tsp
• Dried Italian herb mix (parsley, basil, thyme, 3 tsp
oregano)
• Salt 1tsp
• Black pepper

Pasta:
• Gluten free Flour – Strong Bakers 900g
• Eggs - Beaten 9 x 55g
• Salt 5g
• Extra Virgin Olive Oil 15g
To Serve
• Parmesan
• Parsley - finely chopped (optional)

Waste Produced:
Bread crusts
Peels of vegetables
Egg shell
packaging

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Costing (per serve): will vary student to research
Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:
Collect all ingredients, utensils and equipment
Ensuring equipment is functioning
Prepare Meat ball:
Diced bread, Chopped parsley and onion, minced garlic, Grated onion and Parmigiano
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other in
Add all the remaining Meatball ingredients. Use hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture.
Prepare pasta:
Beaten egg
Put flour and salt in large mixing bowl, and make a well in the middle
Beat eggs well, pour into the well in the flour, along with oil
Work the mixture into a dough – using your hands – continue to knead with the heel of your hand until the dough be
Weigh dough and split into 3 equal portions
Wrap in glad wrap and rest in the fridge for 30-60 minutes
Roll pasta to desired thickness, and put it through pasta maker and then hang to dry

Procedure:
Complete mise en place
Cook meatball:
o Heat 1 1/2 tbsp olive oil in a large non-stick fry pan over medium high heat. Add the meatballs and brown all over - about 3 - 4
o When they are browned but NOT cooked through, carefully transfer them onto a plate.
Cooking Pasta: Cook in boiling salted water until al dente
Cooking Sauce:
Heat 1 tbsp of olive oil into the fry pan.
Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, th
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 8 - 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:
1. Organisation Cleaning and sanitising procedures should be followed:
• clean and mop the floor and wall to ensure there are no dirt, food waste, grease and
pest waste
• clean and sanitise the table with clean cloth to ensure there are no dirt, food
waste, grease and pest waste
• the equipment
➢ All utensil and small tools including pot bowl, frying pan, rolling pin etc – wash with
hot water and detergent, drain it and sanitise it
➢ Pasta Maker, Grater, Whisk, Pasta hanger – Brush it with detergent, under running
water, and rinse with hot water, dry and sanitise it
➢ All knives – handwash with detergent, dry it with clean cloth and sanitise
➢ Chopping Board (White, Green) – scrub it with detergent and rinse with hot water
and dry it
➢ Stove – turn off, cooling down, Scrub it with degreaser, wash it and dry it
➢ Scale - wipe with wet cloth and sanitise, detach the battery if necessary
➢ Put all the item to its original place with neat and organize
• Clean the sink, clear out all food waste and dirt, rub, rinse with hot water and sanitise
• Clean and sanitise PPE i.e. Apron, groves
• Clean towel and cloth
2. Waste Management should be conducted to ensure a clean kitchen
• Identify and separate rubbish in to general (plastic bag packaging), recyclable
(packaging- plastic container, tin) and compost (Bread crusts, Peels of vegetables, Egg
shell)
• Put the lid inside the tin and squeeze
• Tie up garbage bag and take it to the external bin
• Clean the internal bin, wash with hot water, drain and sanitise on the floor
• Close the bin lid
• Any reusable surplus, separate it and store it in accordance to store food
safety procedures
3. Ensure Light, water and gas are switch off before leaving the kitchen

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Mustard-Basted Veal Schnitzel with Grilled Sweet Corn and
Jalapeno Slaw

Ingredients
• Plain flour 1 cup
• Eggs, beaten 2
• Seeded mustard 2 tbsp
• Milk 2 tbsp
• Breadcrumbs 4 cups
• Flatleaf parsley, chopped ½ cup
• Veal escalopes (medium sized) 4
• Vegetable oil 100ml
• Butter 50g
• Capers 2 tbsp
• Limes 2
• Fresh sweet corn - husked 3 large
• Fresh jalapeno peppers 2 large
• Cabbage - shredded 4 cups
• Green onions - chopped 4
• Carrots - Peeled & Sliced Thinly on The Diagonal 3 large
• White onion - minced 1/3 cup
• Fresh dill - chopped 1/4 cup
• Fresh cilantro - chopped 1/4 cup
• Honey 2/3 cup
• Cider vinegar 2/3 cup
• Vegetable oil 2/3 cup
• Cumin 2 tsp
• Chili powder 2 tsp
• Garlic - minced 2 cloves
• Salt - to taste
• Freshly ground black pepper - to taste
Method
1. Evenly spread the flour over a flat plate.
2. Put the eggs, mustard and milk into a small bowl and whisk well.
3. Put the breadcrumbs in a bowl and mix half the chopped parsley through.
4. Coat the meat well in the flour, then give it a shake to remove any excess. Dip it in the egg mixture,
coat well then drain briefly. Dip it in the breadcrumbs to cover both sides. Repeat for each schnitzel.
5. Heat a large frying pan, add the oil and heat gently. Add the butter and when it melts, carefully place a
couple of schnitzels in the pan. When golden underneath, turn over and cook the other side; repeat
with remaining schnitzels.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 6. Drain them on a paper towel, then place on a serving plate and sprinkle with capers and
remaining parsley. Serve with a lime cheek on each plate.
Note: Serve a zesty coleslaw with the schnitzel or some thinly sliced raw fennel dressed with lemon and
oil to offset the richness of the fried breadcrumbs.
7. Heat grill to high. Place whole ears of sweet corn and whole jalapeno peppers on the hot grates. When
they are nicely charred, rotate them until all sides are charred. This should take about 5 to 8 minutes.
Remove from grill grates and let cool. Once the corn is cool enough to handle, cut the kernels from the
cob using a sharp, serrated knife. Then cut the stems off the jalapenos and chop the jalapeno into
small pieces. Add the corn kernels and jalapeno to a large bowl and set aside to cool completely. Then
add cabbage, green onions, carrots, white onion, dill, and cilantro. Fold to combine.
8. In a medium bowl, whisk together honey, vinegar, oil, cumin, chili powder, and garlic.
9. Pour liquid mixture over the slaw mixture and fold to combine. Place in refrigerator for 30 to 60 minutes
prior to serving, to both chill the slaw and let the flavours mingle. Right before serving, fold the slaw a
few times. Taste test and add kosher salt and freshly ground black pepper as needed, and then serve.
10. This can be prepared many hours in advance, or even the day prior to serving. Just store the slaw
mixture and liquid mixture in separate containers in the refrigerator, combining them 30 to 60 minutes
prior to serving, and then chilling again until serving time.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Instructions for Students:
10. Review the recipe card provided to this recipe.
11. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to
meet specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
12. Once complete, the workplan is to be submitted via the application for assessment.
Instructions for Assessors
13. This assessment will be submitted via the application to the LMS.
14. The LMS will send a notification with a link to the artefacts requiring assessment.
15. Follow the link and assess the workplan.
16. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:
1. Strictly follow the company’s hygiene policy and procedures in accordance to the guide
of HACCP:
• Personal Hygiene
• Hygiene in Workplace
2. Maintain personal hygiene
• Hair net or hat must be worn
• Hand should be washed prior to every starting food handling
• 7 steps of handwash: Wet-Lather-Scrub-Rinse-Dry-Sanitise-Repeat
• Paper Towel should be used
• Clean and complete uniform (hat, apron, jacket, shoes) must be worn
• Uniform been washed in hot water (>=77°C)
• Cut, abrasions and open sores must be covered up by using brightly coloured water
proof dressing
• Glove must be worn
• Report yourself if any contagious illness (i.e. Flu, coughing etc) which may contaminate
the food and stop handling food
• Do not wear makeup or jewellery in kitchen
• No artificial nail
• No scratching when handling food
• Do not cough or sneeze on the food, if happen, dispose the food.
3. Maintain Hygiene in workplace
• Ensuring the kitchen environment (ie. Table, stove top, floor, wall etc) is clean
and sanitised
• Ensuring the handwash sink is close to your workplace
• Ensuring the handwash water is running and hot
• Ensure the soap, paper towel and sanitiser are available near the sink
• Ensure the equipment and tools are clean and without any dirt spot or rust
➢ Measuring Cup & spoon, Tong – clean and dry
➢ Scale – clean and sanitise especially the surface
➢ Flat plate, Bowl, Deep Tray – Clean and no strange colour or crack
➢ Whisk, Zester – clean and dry, complete compartment, no food items left on it
➢ Chef Knife, Serrated Knife – clean and no rust
➢ Grill and stove – Clean and dry, no leaking, sparkling normally function
➢ Cutting board (green, red) – clean and no food items or dust stick on the surface
• Ensure clean table cloth is ready
• Ensure bin liner is in the garbage bin and the bin is not overflow and closed with lid
• Identify and report any hygiene hazards (ie. Unsatisfactory hygiene practice, vermin
or pest, tap water not running etc)

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Food Safety Practices:
1. Strictly follow the company’s food safety policy and monitoring procedures in accordance
to the guide of HACCP:
• Prepare food safely
• Store Food Safety
• Allergen Management
2. Prepare food safely by following food safety monitoring procedure
• Avoid food in danger zone (5 - 60°C)
• Strictly follow 2-hours and 4-hours rules
➢ 0 to 2 hours – use immediately or refrigerate =< 5°C
➢ 2 to 4 hours – use immediately
➢ After 4 hours – throw away
• Cooling and heating food
➢ Food must be cooled from 60°C to 21°C within 2 hours and from 21 to 5°C within 4 hours
➢ Reheating food by rapidly reaches 60°C and above
➢ Must not reheated more than once
• Avoid food contamination
➢ Use clean colour coded cutting board (Red for Veal escalopes, Green for Flatleaf parsley,
Sweet corn, Jalapeno Peppers, Cabbage, Carrot, Dill, Cilantro, Lime, Green & White
Onion, Garlic)
➢ Cut garlic and onion at the last to avoid smell
➢ Wear disposable gloves
➢ Use different spoon for different food items
➢ Personal hygiene especially hand wash
3. Store food in safe and appropriate environment
Ingredients Space Temp Shelve level Container
Milk, Breadcrumbs, Butter Cool Room 2 - 4°C Top Original Packaging
Flatleaf parsley, Sweet corn, Jalapeno Cool Room 6 - 8°C Bottom Basket
Peppers, Cabbage, Carrot, Dill,
Cilantro,
Egg Cool Room < 5°C Middle Original Packaging
Veal escalopes Cool Room < 5°C bottom sealed container
Plain Flour, Seeded Mustard, Vegetable Dry Store 14 - 20°C Off Ground Original Packaging
oil, Honey, Cider Vinegar, Cumin, Chili
Powder,
Salt, Black Pepper, Capers
Lime, Green & White Onion, Garlic Dry Store 14 - 20°C Off Ground Basket
• Separate cooked and uncooked food item
• Double check ingredients expiry date
• Do not put opened can or tin in fridge
• Ensure foods are well covered and separated
• No food ingredient should put on the floor
• Obligating FIFO rule
• Ensure storage environment well ventilated and low humidity
4. Handling food for people with allergic
• Avoid cross-contamination
• Double check ingredients
• Start fresh for meals that must be allergen free
• Obligate Store and prepare food safely
• Clean and sanitise work surface, utensil and other food-contact items between
different foods processing
• Prepare food for people with food allergy first

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 • Provide single use items i.e. serviettes, cutlery etc

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Safety Requirements:
1. Occupational health and safety policies and procedures must be followed for own
and colleague’s safety:
• Personal Safety
• Workplace and Equipment Safety
2. All must ensure personal safety when in the workplace
• Comply with safe operating procedures by refer to SOP (i.e. the correct way to
operate tools and equipment
• Always read manufacturer’s instructions before using equipment
• Wear suitable PPE (i.e Apron, gloves, non-slip leather shoes etc)
• No alcohol and smoking in kitchen
• Do not run or play in the kitchen
• Use knife in safe and correct way and with right board
• Do not point sharp items ie. Knife to others and self
• Place cutting board on non-slip pad or cloth
• Be aware of hot surface including hot pan
• Do not spill or pour any water into hot oil
• Behave yourself and be serious on work, ensure your fully concentration
3. Double check and identify risk and hazard in workplace
• Ensuring chef knife is sharp enough
• Ensuring cutting boards are flat, no distortion.
• Ensuring Stove and grill has no leaking, clean and work properly
• Ensuring scale has battery and work properly
• Ensuring all knives are in straight, sharp and good condition
• Ensuring kitchen floor is clean and no spill of water or oil
• Ensuring bowls and plates are in good condition, no cracking or discolouring
• Clean immediately if any dirt or spill on floor and table, put a signage if floor
wet Report to chef in any hazard or risk (i.e. burning, disobey of rule etc) observed.

Equipment Required:
Measuring Cup and spoon Scale
Flat plate Bowl Whisk Tong Zester Deep Tray Chef Knife
Serrated Knife
Chopping Board (Green, red) Grill
Stove

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements
• Plain flour 1 cup Flour (GF)
• Eggs, beaten 2 Breadcrumbs (GF)
• Seeded mustard 2 tbsp Milk (lactose free)
• Milk 2 tbsp Unsalted Butter
• Breadcrumbs 4 cups
• Flatleaf parsley, chopped ½ cup
• Veal escalopes (medium sized) 4
• Vegetable oil 100ml
• Butter 50g
• Capers 2 tbsp
• Limes 2
• Fresh sweet corn – husked 3 large
• Fresh jalapeno peppers 2 large
• Cabbage – shredded 4 cups
• Green onions – chopped 4
• Carrots - Peeled & Sliced Thinly on The
Diagonal 3 large
• White onion – minced 1/3 cup
• Fresh dill – chopped 1/4 cup
• Fresh cilantro – chopped 1/4 cup
• Honey 2/3 cup
• Cider vinegar 2/3 cup
• Vegetable oil 2/3 cup
• Cumin 2 tsp
• Chili powder 2 tsp
• Garlic – minced 2 cloves
• Salt - to taste
• Freshly ground black pepper - to taste

Waste Produced:
Packaging
Egg shell
Excess fat
Peel and cores of vegetables and fruits

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Costing (per serve): will vary student to research
Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:
Collect all ingredients, utensils and equipment
Ensure all equipment are functioning
Prepare Veal Schnitzel:
Evenly spread the flour over a flat plate.
Put the eggs, mustard and milk into a small bowl and whisk well.
Put the breadcrumbs in a bowl and mix half the chopped parsley through.
Coat the meat well in the flour, then give it a shake to remove any excess. Dip it in the egg mixture, coat well then dr
Prepare grilled sweet corn and Jalapeno slaw:
Wash sweet corn and Jalapeno pepper, and drain
Shredded Cabbage, chopped onion, Peeled & Sliced Carrots
White onion minced, chopped fresh dill and cilantro, garlic minced

Procedure:
A. Complete mise en place
B. Veal Schnitzel:
1. Heat a large frying pan, add the oil and heat gently. Add the butter and when it melts, carefully
place a couple of schnitzels in the pan. When golden underneath, turn over and cook the other side;
repeat with remaining schnitzels.
2. Drain them on a paper towel, then place on a serving plate and sprinkle with capers and
remaining parsley. Serve with a lime cheek on each plate.
3. Note: Serve a zesty coleslaw with the schnitzel or some thinly sliced raw fennel dressed with
lemon and oil to offset the richness of the fried breadcrumbs.
C. Grilled sweet corn and Jalapeno slaw
1. Heat grill to high. Place whole ears of sweet corn and whole jalapeno peppers on the hot grates.
When they are nicely charred, rotate them until all sides are charred. This should take about 5 to
8 minutes.
2. Remove from grill grates and let cool. Once the corn is cool enough to handle, cut the kernels
from the cob using a sharp, serrated knife.
3. Then cut the stems off the jalapenos and chop the jalapeno into small pieces. Add the corn
kernels and jalapeno to a large bowl and set aside to cool completely.
4. Then add cabbage, green onions, carrots, white onion, dill, and cilantro. Fold to combine.
5. In a medium bowl, whisk together honey, vinegar, oil, cumin, chili powder, and garlic.
6. Pour liquid mixture over the slaw mixture and fold to combine. Place in refrigerator for 30 to 60
minutes prior to serving, to both chill the slaw and let the flavours mingle. Right before serving,
fold the slaw a few times. Taste test and add kosher salt and freshly ground black pepper as
needed, and then serve.
7. This can be prepared many hours in advance, or even the day prior to serving. Just store the
slaw mixture and liquid mixture in separate containers in the refrigerator, combining them 30
to 60 minutes prior to serving, and then chilling again until serving time.

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:
1. Organisation Cleaning and sanitising procedures should be followed:
• clean and mop the floor and wall to ensure there are no dirt, food waste, grease and
pest waste
• clean and sanitise the table with clean cloth to ensure there are no dirt, food
waste, grease and pest waste
• the equipment
➢ All utensil and small tools including plate, bowl Tong, tray etc – wash with hot water
and detergent, drain it and sanitise it
➢ Scale - wipe with wet cloth and sanitise, detach the battery if necessary
➢ Whisk - Brush it with detergent, under running water, and rinse with hot water, dry
and sanitise it
➢ All knives and zester – handwash with detergent, dry it with clean cloth and sanitise
➢ Chopping Board (Green, red) – scrub it with detergent and rinse with hot water and
dry it
➢ Grill – turn off, brush it with degreaser, wash it and dry it
➢ Stove – turn off, cooling down, Scrub it with degreaser, wash it and dry it
➢ Put all the item to its original place with neat and organize
• Clean the sink, clear out all food waste and dirt, rub, rinse with hot water and sanitise
• Clean and sanitise PPE i.e. Apron, groves
• Clean towel and cloth
2. Waste Management should be conducted to ensure a clean kitchen
• Identify and separate rubbish in to general (plastic bag packaging), recyclable
(packaging- plastic container, tin) and compost (Egg shell, Excess fat, Peel and cores of
vegetables and fruits)
• Put the lid inside the tin and squeeze
• Tie up garbage bag and take it to the external bin
• Clean the internal bin, wash with hot water, drain and sanitise on the floor
• Close the bin lid
• Any reusable surplus, separate it and store it in accordance to store food
safety procedures
3. Ensure Light, water and gas are switch off before leaving the kitchen

Name: Training Kitchen Session 4 Version: V2.0 Last Reviewed: Nov 2019