SITHKOP015_Assessments_USA_2
.docx
keyboard_arrow_up
School
Duke University *
*We aren’t endorsed by this school
Course
101
Subject
English
Date
May 6, 2024
Type
docx
Pages
23
Uploaded by ProfTankGoldfinch35 on coursehero.com
Save your work with the filename <StudentID - Name - UnitName>
, answer your assessment
questions in this sheet below and upload the assessment once it has been completed.
ASSESSMENT SUBMISSION FORM
Complete this form and submit to your assessor for grading
.
It is recommended that you keep a copy of
your assessment and your assessment submission form.
Student Number
13283537
Student Name
Pal Chaudhari
Email
pmc75730@gmail.com
Course Title
Certificate IV in commercial Cookery
Unit Code and Title
SITHKOP010 – Plan and cost recipes
Assessment Task No. / Title
Unit Skills Assessment (USA)
Trainer Name
Dilruba Sharmeen
DECLARATION
√
I hold a copy of this work which can be produced if the original is lost / damaged
.
√
This work is my original work and no part of it has been copied from any other student’s work or from another source except where due acknowledgement is made
.
√
No part of this work has been written for me by any other person except where such collabora
t
ion has been authorised by the instructor / teacher concerned.
√
I have not previously submitted this work for this or any other course / uni
t.
√
I give permission for this work to be reproduced, communicated, compared and archived for the purpose of detecting plagiarism
.
√
I give permission for a copy of my marked work to be retained by the college for review and comparison, including review by external examiners.
√
I understand tha
t:
Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our own. It is a form of cheating and is a very serious academic offence that may lead t
o exclusion from the college. Plagiarised material can be drawn from, and presented in, wri
tt
en, graphic and visual form, including electronic data and oral presentations. Plagiarism occurs when the origin of the material used is not appropriately ci
t
ed
.
Plagiarism includes the act of assisting or allowing another person to plagiarise or t
o copy my/our work
.
Student Signature
I declare that I have read and understood the above declaration.
Student ID: 13283537 Student Name: Pal Chaudhari Date: 06/11/2022
Student Instructions:
All questions must be answered correctly to be completed satisfactorily.
All knowledge assessments are untimed and are conducted as open book (this means
student can refer to textbooks or any resources).
Student may handwrite/use computers to answer the questions.
This assessment task may be completed in a classroom, at home, learning
management system (i.e. Moodle), or independent learning environment.
You must complete all questions unassisted by the assessor or other personnel but may
refer to reference material as needed.
Submission details
The Assessment Task is due on the date specified by your trainer. Any variations to this
arrangement must be approved in writing by your trainer.
Fill out the Assessment Submission form to the documents you are submitting to be
marked.
Please answer each question on a separate page provided and clearly indicate the
question number at the top of the page.
The Trainer/Assessor may further prompt and question in order to receive
answers of appropriate quality or if further clarification is required and to validate
authenticity of your submitted work.
Unit Skills Assessment- (USA)
1.
Types of customers:
families, student, office people, workers, kids, young couples, elderly, retired people, etc.
Cuisine used in the establishment:
Modern Australian
Menu types used in the establishment:
Dinner and lunch special, seasonal, function or party menu, etc.
Best-selling menu item
Example
Cost
Bread/starter
Sweet potato wedges with dip
8.50
Entrée
Mushrooms and avocado on sour dough toast
10.00
Soup
Pumpkin soup
9.20
Main
Ginger and Turmeric rice with crispy eggs
14.00
Dessert
Baked passionfruit tartlets
8.00
Special/Other
Italian style Chicken balls
$15.00
Menu 1: a la carte menu
A.
Entrees
-
(a) Grilled banana walnut bread with lemon curd
(b) Prawn and potato salad with hazelnut
(c) Sweet potato latkes
(d) Lentil patties on whole meal Bruschetta
Soups:
(a) Egg lemon soup with chicken and greens
(b) Sweet potato and pumpkin soup with coriander sambal and cumin flatbread
(c) Noodle soup with beef and yoghurt
Main course: (a) Black angus rump (cut of beef) with wild mushrooms
(b) Ginger and turmeric rice with crispy eggs
(c) Smoky Mexican black bean bowl (smoky beans, creamy scrambled eggs and green rice)
(d) Chinese Broccoli with pork belly
Desserts: (a) Warm chocolate caramel fudge brownie with ice cream
(b) Lemon meringue curd with cream
(c) Warm apple Pie
H. Write the name or names of the best profitable dish or dishes in the menu:
The dish that features in term of profitability is Ginger and turmeric rice with crispy eggs
J. Write feedback
:
(Both positive and negative) (at least 1 positive and 1 negative feedback)
Name
meal
Compliments
Improvement s
to be done
Zi
Kilpatrick oysters
Delicious
More garnish
Dani
calamari
Tender
Nothing
Lais
Salt water barramundi
Cook perfectly
More lemon
Van
Lemon garlic chicken
Dry
Cook less time
K. Which dishes sold most:
In the establishment Sea Food is sold most
Standard recipe card: 1
Name of dish: Chicken Burger with Chips
Portion nos: 4
Portion size: 250g
Portion cost: $
15.00
Sale price at: $44.71
(% food cost):- 27.0
Commodities
Item
Specification
Weight
kg/l/unit
Cost
per
kg/l/unit
Actual cost
Frozen Potato chips
Skin –on, thin cut
750 gm
$5.00/750gm
$5.00
Salt and Pepper
Fresh
10 gm
$1.50/ 10gm
$1.50
Chicken breast fillets
Fresh
550 gm
$12.40/
550gm
$12.40
Lemon juice
Fresh
2 tbsp.
$1.70/
2
tbsp.
$1.70
Ground paprika
2 tbsp.
$1.40/
2
tbsp.
$1.40
Garlic clove
Crushed
1 Unit
$1.00/ Unit
$1.00
Low – GI rolls
White
4.00 Unit
$1.40/ Unit
$5.60
Cheese slices
Tasty
4.00 Unit
$1.00/ Unit
$4.00
Lettuce leaves
Mixed
10 gm
$1.00/ 10gm
$1.00
Aioli
Fresh
10 ml
$0.50/10ml
$0.50
Harissa Paste
Fresh
10 ml.
$1.70/10ml
$1.70
Vinegar
White wine
10 ml.
$2.00/10ml
$2.00
Tomato paste
Fresh
10 ml.
$0.80/10ml
$0.80
Total Cost
$38.60
Portion Cost
$4.47
Method: -
Preheat oven to 240°C. Line two large oven trays with baking paper.
Spread chips over one prepared oven tray. Season with salt and pepper. Place tray into
the oven and cook for 20 minutes or until chips are crispy and golden brown.
Cut chicken in half, lengthways to create four pieces. Place chicken pieces between two
sheets of baking paper.
Using a meat mallet, tenderize pieces until 5mm thick. Cut each piece in half, crossways.
Transfer to a large bowl.
Add the lemon juice, paprika and garlic with a tablespoon of the oil to the chicken.
Season with salt and pepper.
Toss until combined and chicken is well coated. Set aside. To make the secret sauce
place all ingredients in a small bowl. Stir to combine. Transfer sauce to a large jar with a
tight-fitting lid.
This recipe makes enough sauce to store in the fridge for up to four weeks.
Heat remaining oil in a large non-stick frying pan over medium to high heat. Add
chicken in two batches and cook for 3 minutes on each side or until browned and cooked
through.
Wipe pan clean with paper towel. Add pineapple pieces to pan and cook for 2 minutes on
each side or until golden and caramelized.
Meanwhile, place rolls cut-side up on second prepared oven tray. Top the bases with a
slice of cheese.
Place tray into the oven and cook for 2 minutes or until cheese is melted and the edges of
the rolls are lightly toasted.
To assemble, top each base with a slice of pineapple, two pieces of chicken and a
handful of mixed lettuce leaves.
Spoon desired amount of secret sauce onto cut-side of roll tops. Cap burgers with roll
tops.
Serve burgers with chips on the side
Yields test: 1
X = (1 x 2): 3 X = (0.800 x 100): 1.000
X = 80: 1.000
X = 80 %
From 1.000 kg of raw Lettuce we obtain a net yield of 0.800 kg after peeling and trimming. We have 800 gm Lettuce.
Your preview ends here
Eager to read complete document? Join bartleby learn and gain access to the full version
- Access to all documents
- Unlimited textbook solutions
- 24/7 expert homework help