ITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018

1
Student Guide
SIT40516 Cert IV Commercial Cookery Block B
CCBT16 Commercial Cookery B Theory
CCBP16 Commercial Cookery B Practical
Units of Competency
This module is comprised of two units of competency:
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
SITHCCC018 – Prepare food to meet special dietary requirements
Elements of competence
 Confirm special dietary requirements and select ingredients.
 Prepare foods to satisfy nutritional and special dietary requirements.
 Present prepared food
SITHKOP004 – Develop menus for special dietary requirements
Elements of competence
 Identify menu requirements
 Develop menus and meal plans for special diets.
 Cost and document special menus and meal plans.
 Monitor special menu performance.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 2
Contents
Module Overview……………………………………………………………………………………………………………… 3
Assessment Methods ……………………………………………………………………………………………………….. 7
Reasonable Adjustment…………………………………………………………………………………………………….. 8
Assessment schedule……………………………………………………………………………………………………….. 9
Assessment 2 – Assignment ………………………………………………………………………………………………. 11
Assessment 2 – Assignment ………………………………………………………………………………………………. 12
Assessment 2 – Assignment – Marking Guide……………………………………………………………………….. 18
Practical Demonstration: Assessment 6 & 7 …………………………………………………………………………. 19
Assessment 6, 7 – Practical Demonstration Observation Checklist …………………………………………… 20
Assessment 10: Written test ………………………………………………………………………………………………. 21
True or false (Please circle the correct answer)…………………………………………………………………….. 22
Final Assessment Summary & Feedback …………………………………………………………………………….. 22
Appendix 1 ……………………………………………………………………………………………………………………… 23
Appendix 2 ……………………………………………………………………………………………………………………… 25
Appendix 3 – Menus and Recipes ……………………………………………………………………………………….. 26
Week 1: Menu A………………………………………………………………………………………………………………. 28
Week 2: Menu C………………………………………………………………………………………………………………. 40
Week 3: Menu E………………………………………………………………………………………………………………. 48
Week 4: Menu G………………………………………………………………………………………………………………. 54
Week 5: Menu J……………………………………………………………………………………………………………….. 61
Appendix 4 – Specific menu item checklist……………………………………………………………………………. 69
Appendix 5 – Kitchen Document Templates – Work Flow Plan ………………………………………………… 81
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 3
Information for Assessors
Module Overview
This module is comprised of two units of competency:
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
The program is of five weeks: twenty (20) hours duration per week, comprising 8 hours of theory, 8 hours
of practical work in the kitchen and 4 hours of menu planning.
SITHCCC018 – Prepare food to meet special dietary requirements
This unit describes the performance outcomes, skills and knowledge required to prepare dishes for
people who have special dietary needs for health, lifestyle and cultural reasons. It requires the ability
to confirm the dietary requirements of customers, use special recipes, select special ingredients and
produce food to satisfy special requirements.
This unit does not include menu planning for special diets which is found in the unit SITHKOP004 –
Develop menus for special dietary requirements.
To achieve competency in this unit students must demonstrate their ability to:
 Confirm special dietary requirements and select ingredients
 Prepare foods to satisfy nutritional and special dietary requirements..
Students are required to demonstrate skills in:
 follow recipes to prepare six different dishes that cater to customers with different dietary requests,
including at least one of each of the following:
 food restrictions
 food preferences
 cultural or religious requirements
 modify recipes and menu items to meet dietary requests specified above, excluding or substituting
ingredients while maintaining equivalent nutritional value
 produce above dishes for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and storing
food.
Students are also required to demonstrate their knowledge in:
Demonstrated knowledge required to complete the tasks outlined in elements and performance
criteria of this unit:
 culinary terms and trade names for:
 substitute ingredients used to produce dishes with special dietary recipes
 ingredients suitable for meeting basic nutritional needs
 ingredients that cause common allergic reactions
 food additives and preservatives
 understanding of:
 drug-food interaction
 food allergy
 food intolerance
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 4
 cultural and religious dietary sanctions
 main types, culinary characteristics and ingredients of special diets and cultural or religious diets
that are part of contemporary Australian society:
 contemporary eating regimes:
 elimination
 macrobiotic
 exclusions for allergies, contraindications with medicines or food intolerance
 fat-free
 fluids
 food preferences
 food restrictions
 gluten-free
 halal
 high carbohydrate
 high or low energy
 high or low protein
 high fibre
 Hindu
 kosher
 lacto ovo
 low carbohydrate
 low cholesterol
 low fat
 low gluten
 low kilojoule
 low sugar
 modified sodium or potassium
 modified texture
 nutritional requirements
 portion size
 substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
 sugar-free
 type one and two diabetes
 vegan
 vegetarian
 key health and legal consequences of failing to address special requirements:
 allergic reactions
 anaphylaxis
 food sensitivity or intolerance reactions
 mise en place requirements for special diet foods
 basic principles and practices of nutrition:
 nutrients and their food sources
 influence on food choice
 food and beverage selection influences
 food labelling and interpretation
 role and implications of using food additives and preservatives
 health implications of food choices
 role of good nutrition in avoiding dietary diseases
 effects of various cooking methods and food storage on nutrients
 primary components of Dietary Guidelines for Australians, in particular those for older Australians,
children and adolescents.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 5
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery
to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery qualification; and
have worked in industry for at least three years where they have applied the skills and knowledge of
this unit of competency.
SITHKOP004 – Develop menus for special dietary requirements
This unit describes the performance outcomes, skills and knowledge required to develop menus and
meal plans for people who have special dietary needs for health, lifestyle and cultural reasons. It
requires the ability to identify the dietary requirements of customers, develop special menus and
meal plans to meet those requirements, cost menus and to monitor and evaluate the success of
menu performance.
Students are required to demonstrate skills in:
 develop and cost at least six menus or meal plans that individually or in combination meet at least
six different special dietary requirements as specified in the knowledge evidence
 two of the above menus or meal plans must reflect one or more cultural or religious dietary
requirements as specified in the knowledge evidence
 two of the above menus or meal plans must address the special dietary requirements of different
customer groups as specified in the knowledge evidence
 evaluate each of the above menus by obtaining at least two of the following types of feedback:
 customer satisfaction discussions with:
 customers
 employees during the course of each business day
 customer surveys
 improvements suggested by:
 customers
 managers
 peers
 staff
 supervisors
 suppliers
 regular staff meetings that involve menu discussions
 satisfaction discussions with:
 customers
 allied health professionals
 dietitians
 medical specialists
 seeking staff suggestions for menu items
 develop above menus and menu plans within commercial time constraints, demonstrating:
 methods for responding to feedback and adjusting menus
 basic principles and practices of nutrition.
Students are also required to demonstrate their knowledge in:
 culinary terms and trade names for:
 substitute ingredients used to produce dishes with special dietary recipes
 ingredients suitable for meeting basic nutritional needs
 ingredients that cause common allergic reactions
 food additives and preservatives
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 6
 main types and culinary characteristics of special diets that are part of contemporary Australian
society:
 eating regimes:
 elimination
 macrobiotic
 exclusions for allergies, contraindications with medicines or food intolerance
 fat-free
 fluids
 food preferences
 food restrictions
 gluten-free
 high carbohydrate
 high or low energy
 high or low protein
 high fibre
 lacto ovo
 low carbohydrate
 low cholesterol
 low fat
 low gluten
 low kilojoule
 low sugar
 modified sodium or potassium
 modified texture
 nutritional requirements
 portion size
 substitutes:
 gluten-free flour
 yeast-free flour
 non-sugar sweeteners
 sugar-free
 type one and two diabetes
 main types and culinary characteristics of cultural or religious diets that are part of contemporary
Australian society:
 halal
 Hindu
 kosher
 vegan
 vegetarian
 main types of customer groups that have special dietary requirements:
 adolescents
 athletes
 children
 defence forces
 elderly
 health care
 ill or injured
 infants
 international tourists
 nutritional and energy requirements due to physical condition
 people in areas affected by disaster or environmental extremes
 people from different socioeconomic groups
 people in remote areas
 those with weight problems:
 underweight
 overweight
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 7
 obese
 meaning of:
 drug-food interactions
 food allergy
 food intolerance
 key health and legal consequences of failing to address special requirements:
 allergic reactions
 anaphylaxis
 food sensitivity or intolerance reactions
 basic principles and practices of nutrition:
 nutrients and their food sources
 influences on food choice
 food and beverage selection influences
 food labelling and interpretation
 role and implications of using food additives and preservatives
 health implications of food choices
 role of good nutrition in avoiding dietary diseases
 effects of various cooking methods and food storage on nutrients
 primary components of Australian Dietary Guidelines, in particular those for older Australians,
children and adolescents and their use in menu planning
 methods and formulas for calculating portion yields and costs from raw ingredients:
 butcher’s test
 standard measures
 standard yield tests.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have worked in industry for at least three years where they have applied the skills and knowledge
of this unit of competency.
Assessment Methods
There are three forms of assessment for this module.
1. Assignment
Each assignment consists of a number of different questions and activities. Some activities are to be
completed in class, whilst others consist of tasks or research activities which can be done at the
students’ own time.
All parts of each assignment must be completed. A satisfactory result must be achieved for each.
Answer sheets have been provided. A Marking Guide is used to record each student’s outcome. If
students fail to achieve a satisfactory outcome, they may be provided with the opportunity to re-submit.
Students will be advised when and where each assignment is to be completed.
All assignments have to be submitted to the trainer/assessor accompanied with an assignment cover
sheet.
2. Practical Demonstration
Assessment 6, 7
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
For this, students are required to prepare, food according to dietary and cultural needs. Students are
required to develop a workflow schedule prior to commencing
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 8
An Observation Checklist with Assessment Research Topics – Criteria is used to assess and record each student’s
demonstration.
There are several dishes grouped into 2 menus which must be cooked over a period of 2 weeks
Assessment of Practical Cookery
Observation Sheets with Assessment Research Topics – Criteria are used to assess and record each student’s
outcomes and provide feedback.
To maintain consistency in marking students, a detailed description of the specific menu items is in
Appendix 3. (Specific menu item check list) Assessors should use these points as a guide in the
assessment process along with their own observations and professional judgment.
3. Written Tests
There is a test to assess each unit of competency, each consisting of short answer questions.
The questions in the written test will test the knowledge of the student in the unit based on the theory
material taught in class. The test will consist of memory re-call questions, problem solving questions
and numeracy skills-based questions. Students will be given 1 hour and thirty minutes to complete
each written test.
Tests will be administered according to the Assessment schedule.
The instructions for the written test are explained below:
 Students are to complete all questions.
 They should use only a blue or black pen. No pencils are permitted.
 They are not permitted to use electronic translators.
 They should complete the tests in exam conditions ie they must not talk at any time.
 Be sure to monitor that there is no copying or cheating.
A set of model answers has been provided. Use the record sheet following the Answer Sheet to mark
and record student outcomes.
Assessment Outcomes
The assessment result will be given as either:
 S – Satisfactory
 NS – Not Satisfactory – requires re-assessment
Students will be awarded C = Competent on completion of the unit when satisfied that the student has
completed all assessments and has provided the appropriate evidence required to meet all criteria. If
the student fails to meet this requirement they will receive NYC = Not Yet Competent and will be eligible
to be re-assessed.
To be deemed competent in the units, students must achieve satisfactory outcomes in both theory and
practical components of the units
Reasonable Adjustment
Remember to make adjustment in the assessment methods for any learners with special needs,
particularly those with language and literacy requirement
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 9
Assessment schedule
Unit of competence Assessment type Assessment number Scheduled week
SITHCCC203
Produce stocks, sauces and
soups
Assignment Assessment 1 Week 3
SITHKOP004 – Develop
menus for special dietary
requirements
SITHCCC018 – Prepare food
to meet special dietary
requirements
Assignment Assessment 2
Part A – Week 2
Part B – Week 3
Part C – Week 4
Part D – Week 5
SITHCCC202
Produce appetisers and
salads
Assignment Assessment 3 Week 5
SITHCCC203
Produce stocks, sauces and
soups
Practical demonstration
Assessment 4
Menu A
Menu B
Week 1
SITHCCC203
Produce stocks, sauces and
soups
Practical demonstration
Assessment 5
Menu C
Menu D
Week 2
SITHKOP004 – Develop
menus for special dietary
requirements
SITHCCC018 – Prepare food
to meet special dietary
requirements
Practical demonstration
Assessment 6
Menu E
Menu F
Week 3
SITHKOP004 – Develop
menus for special dietary
requirements
SITHCCC018 – Prepare food
to meet special dietary
requirements
Practical demonstration
Assessment 7
Menu G
Menu H
Menu I
Week 4
SITHCCC202
Produce appetisers and
salads
Practical demonstration
Assessment 8
Menu J
Menu K
Week 5
SITHCCC203 Produce
stocks, sauces and soups Written Test Assessment 9 Week 3
SITHKOP004 – Develop
menus for special dietary
requirements
SITHCCC018 – Prepare food
to meet special dietary
requirements
Written Test Assessment 10 Week 4
SITHCCC202
Produce appetisers and
salads
Written Test Assessment 11 Week 5
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 10
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 11
Assessment 2 – Assignment
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
There are 4 parts to this assignment, Part A, Part B, Part C and Part D.
All parts of this assignment must be completed to be competent in this unit
Student Number:
Name:
Assessor:
Group:
Introduction
Throughout the course of the five week delivery of this unit, students are required to complete within the
classroom the following activity.
Students who do NOT complete the activities in within the classroom, or fail to participate in the activity will be
determined UNSATISFACTORY in the activity
After the completion of the activity the trainer will assess student as S/NS and complete the relevant column in
the assessment grid provided.
You will be assessed on your competency and participation in this activity
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 12
Assessment 2 – Assignment
Part A
a. Each of the five food groups provides specific nutritional requirements to the human body. For
this research task you need to look at each food group and identify which nutrients are
predominantly supplied by each food group.
b. Once you have identified the key nutrients, explain how each of those nutrients is used by the
human body.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 13
Part B
The recipes below are for a traditional dish named Egg Benedict. The dish is common in many
establishments and is served for breakfast and brunch regularly. While it is a popular dish it has a
number of ingredients that will cause allergies or are not suitable for certain cultures or religions. For
this task you must provide suitable alternatives for this recipe for the client groups identified below.
You need to state what products the client group can not consume and provide alternative ingredient
options that will be more appropriate to the clients.
Egg Benedict:
1 English muffin
2 Eggs
80gm Bacon
10gm Butter
Hollandaise sauce:
250gm butter
2 egg yolks
5 peppercorns
20ml vinegar
Adjust this recipe for:
Muslim customers:
Ingredients not suitable:
Alternative options:
Ovo – Lacto vegetarians:
Ingredients not suitable:
Alternative options:
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 14
Lactose intolerant customer:
Ingredients not suitable:
Alternative options:
Coeliac customers:
Ingredients not suitable:
Alternative options:
Obese customers:
Ingredients not suitable:
Alternative options:
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 15
Part C
1. Your client has requested your catering company, to compile a cyclic menu for the following
week for a seminar, which will include lunch. Include garnishes to ensure that all dishes will be
presented in an appetising and attractive manner.
For this part of the assignment you will need to work in groups of 3 students. You will need to Liaise
with your team and Trainer to identify and confirm customer requirements to compile a cyclic menu.
a. In total you will need to compile 5 menus each with 3 courses, to be used from Monday to Friday
(see template).
b. The dishes will need to be balance and you will need to use correct terminology when writing the
menus. The will also need to be varied, as your clients will be the same each day.
c. Your will also have to take into account the fact that some of your clients include people who are
on a gluten free diet.
d. As Friday’s part of the seminar on will be about health, the client has requested that Friday menu
use only healthy options and healthy methods of cookery
e. Include the correct environmental storage conditions, include temperatures. i.e. will the dish be
served hot, chilled or frozen
f. Include the correct environmental storage conditions (in the storage table), i.e. include
temperatures, and will the dish be served hot, chilled or frozen.
g. There will be a people attending each day with a different special requirement which needs to be
addressed in your menu: Monday Peanut Allergy, Tuesday Gluten intolerant, Wednesday
lactose intolerant, Thursday Ovo – Lacto vegetarians Friday Muslim customers
Monday Tuesday Wednesday Thursday Friday
Entree Entree Entree Entree Entree
Main Main Main Main Main
Dessert Dessert Dessert Dessert Dessert
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 16
Storage
Entrée Entree Entree Entree Entree
Main Main Main Main Main
Dessert Dessert Dessert Dessert Dessert
2. What method would you use to determine your client’s satisfaction with your choice of menu, to
encourage repeated patronage to your catering company?
3. (A) List 3 ways to maintain high levels of hygiene in the workplace employees/management
should:
3. (B) Following the preparation of this dish you may find off cuts of vegetables are left. How
can these off cuts be utilised to ensure wastage is minimised? If off cuts cannot be used for
anything how can we adjust the purchasing to ensure wastage is minimised?
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 17
Part D – Class Activity
a. Complete the following yield test to produce the cost factor
b. When would you use a cost factor
Butchery test
Details Weight Kgs Weight % Total value Cost per Kg Cost factor
Total weight 18.00 $147.60
Trimmed
weight 13.50
Loss in
trimmings 4.50
Saleable
weight 13.50 $147.60
a.
b.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 18
Assessment 2 – Assignment – Marking Guide
Unit of Competency
SITHCCC018 – Prepare food to meet special dietary
requirements
SITHKOP004 – Develop menus for special dietary
requirements
Student’s Name
Student’s ID
Assessor’s Name
Date of assessment
Assignment Assessment 1
Did the student demonstrate knowledge
of: Yes No Comments
Five food groups provides specific nutritional
requirements to the human body
Write my Essay Online Writing Service with Professional Essay Writers – Explaining how each of those nutrients is
used by human bodies.
provide suitable alternatives for the client
groups identified in the assignment
Compiling a cyclic three course menu on a
weekly basis
garnishings to ensure that all dishes will be
presented in an appetising and attractive
manner
A method to use to determine client’s
satisfaction over the student’s choice of
menu, to encourage repeated patronage to
the catering company
An Yield test to produce the cost factor
When should an Yield test be used to
produce a cost factor
The student’s knowledge overall was: Satisfactory  Not satisfactory 
Feedback:
Assessor’s signature
Student’s signature
Date of assessment
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 19
Practical Demonstration: Assessment 6 & 7
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
For this assessment you are required to demonstrate your ability to prepare foods to satisfy specific
cultural or religious needs under an assessor’s supervision and to develop menus for special dietary
requirements.
You will be required to demonstrate your ability to:
1. Prepare and present foods to meet basic nutritional needs
2. Prepare and present foods to meet special dietary requirements
3. Develop menus for special dietary requirements.
Tasks
You are to prepare and present a number of menu items. You will complete these over a number of
sessions in the kitchen. Recipes are available on Blackboard and must be printed out before each
practical demonstration. The trainer/assessor will advise students how much time you have to
complete each dish.
You must complete the following tasks:
1. Write the ingredients list
2. Develop a Workflow Schedule
3. Select the required food items
4. Select the appropriate equipment
5. Prepare the mise-en-place
6. Cook and serve the dishes
7. Present the dishes using suitable sauces, garnishes and tableware
8. Store commodities and/or menu items as required according to food hygiene and safety, under
correct conditions and temperatures.
Menu Items
Appendix 1 – Menus and Recipes
Assessment Research Topics – Criteria
You will be assessed on your ability to successfully complete the tasks and procedures above. Your
assessor will observe you and will assess you according to the attached Observation Checklist.
If your performance is not satisfactory you will be given the opportunity to undertake this assessment
again.
Assessment Results
The assessment result will be given as either:
 S – Satisfactory
 NS – Not Satisfactory
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 20
Assessment 6, 7 – Practical Demonstration Observation Checklist
Unit of Competence
SITHCCC018 – Prepare food to meet special dietary
requirements
SITHKOP004 – Develop menus for special dietary requirements
Student Name
Student ID
Assessor Name
Practical Demonstration Assessment 6 & 7
Date: Date: Date: Date: Date:
Assessment 6 Assessment 7
Menu E Menu F Menu G Menu H Menu I
Did the student demonstrate: Yes No Yes No Yes No Yes No Yes No
a variety of cooking techniques and
recipe modification to suit special
dietary requirements
logical and time-efficient work flow
presentation techniques for food
problem-solving skills to consider and
respond to special customer needs
and requests
literacy skills to read menu options
for customers with special dietary
needs and preferences
communication skills to liaise with
other team members, clarify
requirements, provide information
and listen to and interpret information
and non-verbal communication
Student feedback:
The student’s overall performance is: Satisfactory Not Satisfactory
Is re-assessment necessary? Yes No
Assessor signature Date
Student signature Date
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 21
Assessment 10: Written test
SITHCCC018 – Prepare food to meet special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
Student Number:
Name:
Group:
Trainer:
Date:
Instructions:
Mobile phones must be off. They may not be placed on silent. Students who have been found to
have left their phone on will have their paper confiscated.
READ through paper first.
Complete all questions as directed in pen – blue or black only.
The use of electronic translators is not permitted.
You may not talk at any time unless directed, including, when you are leaving the exam. Students
talking at any time, unless directed, will have their paper confiscated.
Copying and cheating students will have their paper confiscated
Students leaving an assessment room will be deemed to have completed their assessment and will
NOT be permitted to return.
Confiscated papers will not be assessed.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 22
True or false (Please circle the correct answer)
Final Assessment Summary & Feedback
Unit of Competency:
SITHKOP004 – Develop menus for special dietary requirements
SITHKOP004 – Develop menus for special dietary requirements
Student Name Student ID
Trainer Name Date of Completion:
Assessments
Student Results
Satisfactory Not Satisfactory Not Completed
Assessment 2 – Assignment   
Assessment 10 – Written Test:   
Feed back to student:
Result:  Competent  Not Yet Competent
Is Re-Assessment Required:  Yes  No
Assessor’s Signature Printed Name Date
Student’s Signature Printed Name Date
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 23
Appendix 1
QUIZ: are you eating for health?
Take this quick quiz for adults to find out the answer – be honest! Give
yourself one point for each box you tick if you:
Eat at least 5 serves of vegetables every day.
A serve is ½ cup cooked vegetables
(hot chips don’t count!) or 1 cup of salad.
Eat at least 2 serves of fruit every day.
A serve is of fruit is 1 medium piece or 2 small pieces of fresh fruit, or one cup of chopped
or canned fruit (no added sugar).
Have at least 2 serves of reduced fat milk, yoghurt, cheese or alternatives every day.
For example, 1 slice of reduced fat cheese, a small tub of reduced fat yoghurt preferably no
added sugar, 1 cup of milk or 1 cup of soy milk with added calcium.
Eat mostly wholegrain cereals
Such as high fibre breakfast cereal and wholemeal bread.
Eat at least a small serve of lean meat or chicken (fat and/or skin cut off) or
fish, or eggs or some nuts or legumes(for example, lentils, chickpeas, beans
such as kidney beans or baked beans)
every day.
Drink plenty of water every day and limit drinks with added sugars, such
as soft drinks, cordial, energy drinks and sports drinks.
Limit takeaway foods such as pizzas, commercial burgers, hot chips or other
deep fried foods to once a week or less.
Limit store-bought cakes, muffins, pastries, pies and biscuits to once
a week or less.
Limit salty foods like processed meats (for example, salami and
bacon), crisps and salty snacks
to once a week or less, and avoid adding salt during cooking or at the table.
Drink no more than 2 standard drinks containing alcohol on any one day.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 24
How did you rate?
8–10 points Congratulations, you’re already a pretty healthy eater!
6-8 points Keep going, you’re nearly there!
4–6 points There’s plenty of room for improvement.
Less than 4 points: It’s time for a serious overhaul.
Poor eating habits are sometimes hard to break. For adults, it’s not too late
to make changes if poor eating habits have crept up, but it’s important to keep changes
realistic using the practical information available in the website below:
www.eatforhealth.gov.au
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 25
Appendix 2
Calculate the Costs and Sales Price as required in the Standard Recipe
Card below:
Note: Assuming approximately 20% weight of Lamb Shanks is lost in cooking
Standard Recipe Card
Name of dish: Braised Lamb Shanks No. of Serves 4
Total Cost: Weight per Serve 250g
Portion Cost: Food Cost % 30%
Sales price per serve
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual cost
Lamb shanks Trimmed 1.200 kg $8.50 kg
Oli Olive 0.100 lt $12.00 kg
Onion Brown 0.100 kg $2.50 lt
Carrot Medium 0.100 kg $2.00 kg
Tomato Paste
Triple
concentrated 0.050 kg $6.00 kg
Red wine Bottle 0.375 lt $9.50 kg
Stock Brown 1.000 lt $4.80 lt
Thyme Sprig 1.000 each $0.10 lt
Cornflour Gluten free 0.010 kg $3.50 each
Seasoning Salt & Pepper 0.010 kg $12.00 kg
Total Cost
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 26
Appendix 3 – Menus and Recipes
Cert IV Commercial Cookery Block B
CCBT16 Commercial Cookery B Theory
CCBP16 Commercial Cookery B Practical
Introduction
The recipes and the menus can be downloaded from Blackboard. The menus are designed to meet the
required criteria for each of the units in this module. Details of the weekly schedule, assessment details
are explained below.
Practical sessions
Students are timetabled to attend six hours of practical class in a week. Practical sessions will be
conducted at one of the Holmes practical kitchens (refer to the timetable).Students must to take the
completed workflow plan and a hard copy of the recipes to the practical session. Students must report to
the allocated kitchen in complete uniform (chef’s uniform, kitchen clogs, 2 tea towels and weighing scale)
to the kitchen. The trainer will demonstrate the recipes in class and explain the sequencing in which the
workflow needs to be carried out to complete the menu items on time for presentation.
Dishes will be produced over the 5 weeks of the course.
27
SITHCCC203 Produce stocks, sauces and soups
SITHCCC202Produce appetisers and salads
SITHKOP004 – Develop menus for special dietary
requirements SITHCCC018 – Prepare food to meet
special dietary requirements
SITHCCC202Produce appetisers and salads
SITHCCC202 Produce
appetisers and salads
Week 1:
Menu A
• White Chicken Stock
• Brown beef stock
• Fish stock
Freeze stock and keep for
week 2
Menu B
• Béchamel
• A la crème
• Mornay
• Veloute
• Supreme
• Champignon
• Mayonnaise
• Tartare sauce
• Cocktail sauce
• Aioli sauce
• Hollandaise sauce
• Mousseline
• Béarnaise
SITHCCC202Produce
appetisers and salads
Canapés
• Calamari rings
• Oyster Kilpatrick
• Oyster Rockefeller
• Tempura vegetable with
sweet chilli sauce
Week 2:
Menu C
• Roasted pumpkin soup
• Glaze
• Espagnole Sauce
• Demi glaze
• Consommé Nature
• Chicken Noodle Soup
Menu D
• Seafood chowder
• Tom yum soup
• Cream of cauliflower
• Minestrone
Week 3:
Menu E – Gluten free
• Chinese style pork
skewers with Asian
greens
• Lemon tart
• Spiced orange roast
chicken
Menu F – Vegan
• Avocado tacos
• Stir fried vegetables
served with steamed
rice
• Vegan Chocolate cake
Week 4:
Menu G – High fibre diet
• Lentil and sausage
soup
• Pasta Fagioli
• Cranberry and Apple
crisp
Menu H – Vegetarian
• Moussaka
• Artichoke and sun
dried tomato tart
• Baklava
Menu I – Diabetic diet
• Plum Tomato and
Escarole Salad with
Parmesan Balsamic
Dressing
Week 5:
Menu J – Salads
• Spicy Oriental beef
salad
• Greek salad
• Assorted mini pizza
• Rice Paper Roll
Menu K – Salads
• Caesar salad
• Herbed chicken
croutons
• Honey grilled shrimps
(also gluten free)
• Tapas Selection
• Chorizo
• Prawns
• Chicken Hearts
• Quail Eggs
Menus in week 3 and 4 will need to be served as a 3
course meal
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 28
Week 1: Menu A
White Chicken Stock – Yield 2 litres
Ingredients
 1kg Chicken bones
 60g Onions
 100g Carrots
 40g Celery
 Bouquet Garni
 2.5l Water
Method:
 Cut up the bones and remove surplus fat
 Put the bones in a clean stock pot. Cover with cold water and bring to the boil.
 Skim the scum from the surface. Add the washed peeled vegetables cut as for mirepoix and
the bouquet garni. Re-boil, and then simmer for 3 hours.
 When the stock is ready, add a small quantity of cold water and skim carefully.
 Strain into a clean container and cool quickly, or keep very hot if required immediately.
 When cool, cover and store in a refrigerator. If the stock is not used within 36 hours, skim off
the fat, bring to the boil and simmer for 15 minutes before use.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 29
Week 1: Menu A
Brown Beef Stock – Yield 2 litres
Ingredients
 1kg Beef bones
 60g Onions
 100g Carrots
 40g Celery
 Bouquet Garni
 2.5l Water
Method:
 Cut up the bones and remove surplus fat
 Put the bones in a clean roasting tray add the washed peeled vegetables cut as for mirepoix.
 Place them in a hot oven until brown
 Put the bones in a clean stock pot, and cover with cold water.
 Deglazed roasting tray to collect all tray sediments and add to stock pot, and then bring to the
boil.
 Add the bouquet garni
 Skim the scum from the surface. Re-boil, and then simmer for 3 hours.
 When the stock is ready, add a small quantity of cold water and skim carefully.
 Strain into a clean container and cool quickly, or keep very hot if required immediately.
 When cool, cover and store in a refrigerator. If the stock is not used within 36 hours, skim off
the fat, bring to the boil and simmer for 15 minutes before use.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 30
Week 1: Menu A
Fish Stock – Yield 1 litre
Ingredients
 50g Butter
 30g Onions (finely sliced)
 ½ Bay leaf
 2 Pepper corns
 2-3 Parsley stalks
 5mls Juice of lemon
 500g Fish bones
 1.2lts Water (cold)
Method:
 Melt the butter in a deep pan. Place the onions in the pan with bay leaf, peppercorns, parsley
stalks and lemon juice.
 Add the washed bones, cover with a lid and lightly stew for approximately 5 minutes without
colour.
 Add cold water and bring to the boil. Skim and simmer gently for 20 minutes.
 Strain and reserve for use.
Special points:
• Cooking for more than 20 minutes will extract a bitter flavour from the bones and render the
stock unpalatable.
• The quality of the stock will be considerably improved by substituting 150 ml of dry white wine for
the same amount of water
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 31
Week 1: Menu B
Béchamel sauce
Ingredients:
 50g Butter
 50g Flour
 500ml Milk
 ¼ Onion
 1 Clove
 1 Bay leaf
Method:
 Heat the butter in a pan and add the flour to make a white roux.
 Add the milk to the roux and make sure you stir it constantly to avoid any lumps in the sauce.
 Pierce the onion with the clove and the bay leaf. Add the onion clout to the sauce and simmer
till the sauce thickens.
 Strain the sauce into a clean container and cover to prevent a skin formation.
 Use as required.
Week 1: Menu B
A la crème:
1. To each litre of Béchamel sauce, add 100 ml of cream and 50g of butter.
2. Strain and keep hot. Cover to prevent skin forming.
Week 1: Menu B
Mornay sauce:
1. To each litre of Béchamel sauce, add 120g of grated parmesan cheese, 2 egg yolks and
50g of butter.
2. Mix well. Do not boil.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 32
Week 1: Menu B
Veloute
Ingredients:
 50g Butter
 50g Flour
 700ml Stock
Method:
 Make a fawn roux in a sauce pan. Allow the roux to cook, taking care that the heat of the sauce
pan does not overcook it.
 Bring the stock to the boil.
 Set the sauce pan on a moderate heat and gradually stir in the stock with a whisk to make a
silky smooth sauce.
 Allow the sauce to simmer.
Note:
Veloute gets its name depending on the stock used, for example: if veal stock is used to make the
veloute, then it’s a veal veloute.
Week 1: Menu B
Supreme sauce (using chicken veloute)
 To each litre of chicken veloute add 100 ml of cream and 100 ml mushroom stock or 50g of
mushroom trimming.
 Reduce to correct consistency.
 Season and pass through a fine strainer.
 Reheat and remove from the stove. Add 50g of butter and stir vigorously.
 Keep hot for use as required. Keep covered to prevent skin forming. If not required for immediate
use, cool quickly.
Week 1: Menu B
Champignon sauce (white, using a veloute base)
Ingredients:
 50g Butter
 250g Mushroom sliced
 2ml Lemon juice
 500ml Supreme sauce
Method:
 Melt butter in a saucepan add the sliced mushroom and lemon juice.
 Sweat the mushrooms and keep them white.
 Add the supreme sauce and bring to simmer.
 Correct the seasonings. Skim and keep covered to prevent skin forming.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 33
Week 1: Menu B
Mayonnaise
Ingredients:
 2 Egg yolks
 5ml Vinegar
 2g Dry mustard
 Trace Salt
 Trace White pepper
 250ml Oil
 5 – 8ml Hot water
Method:
 Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
 Gradually add the oil very slowly, whisking continuously until all the oil is incorporated.
 Add the boiling water to stabilise the mayonnaise.
 Correct the seasoning.
Note:
 If the sauce becomes too thick, the addition of a little vinegar or water will correct the
consistency.
 Any good quality vegetable oil may be used, with the best results being obtained from olive oil.
 The mayonnaise should be stored in a cool place and covered with a lid but not refrigerated.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 34
Week 1: Menu B
Tartare sauce
Ingredients:
 100ml Mayonnaise
 10g Capers (chopped)
 15g Gherkins (chopped)
 5g Parsley (chopped)
Method:
 Place all the chopped ingredients into a bowl and add the mayonnaise sauce.
 Mix well and use as required.
Note:
 Do not chop the capers or gherkins very finely as a mushy sauce will result.
 Ensure that the parsley is chopped and washed well or the sauce will appear green.
Week 1: Menu B
Cocktail sauce
Ingredients:
 100ml Mayonnaise
 30ml Tomato ketchup
 15ml Cream
 2 drops Worcestershire sauce
 2 drops Lemon juice
 2ml Brandy
Method:
 Mix all the ingredients together, correct the seasoning and use as required.
Week 1: Menu B
Aioli sauce
Ingredients:
 2 Garlic cloves
 2 Egg yolks
 250ml Olive oil
 5ml Lemon juice
 A pinch Salt
 A pinch Pepper
Method:
 Crush the garlic extremely well add the egg yolk and salt. Add olive oil, very slowly, in a thin
stream, while beating. As the emulsion forms, oil can be added faster.
 Add the lemon juice and season.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 35
Week 1: Menu B
Hollandaise sauce
Ingredients:
 300g Butter
 4 Pepper corns
 30ml Vinegar
 3 Egg yolks
 5ml Lemon juice
Method:
 Melt the butter in a bain-marie. Skim and keep warm.
 Place the pepper corn and the vinegar in a Stainless steel sauteuse and reduce until almost
dry. Allow to cool and add approx 30 ml water.
 Add the egg yolks and whisk continuously in a bain-marie until cooked.
 Remove from the bain-marie and allow it to cool until lukewarm while whisking.
 Add the melted butter gradually, whisking continuously. Pass through a muslin cloth or fine
strainer into a warm container. Adjust the seasoning with salt only.
 Finish with the lemon juice and keep at an even temperature of 30 – 37’c.
Note:
 Suitable for serving with boiled vegetables and poached fish.
 The addition of a little warm water may be necessary to lighten the texture and make the
consistency suitable for coating.
Week 1: Menu B
Sauce Mousseline:
Lightly whip 50 ml of cream and fold gently into 250 ml of sauce Hollandaise. This is suitable for
serving with boiled vegetables and poached fish
.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 36
Week 1: Menu B
Sauce Béarnaise
Ingredients:
 250g Butter
 10g Shallots (finely chopped)
 10g Tarragon and Chervil (finely chopped)
 4 Pepper corns
 25ml Vinegar
 3 Egg yolks
Method:
 Melt the butter in a bain-marie. Skim and keep warm.
 Place the vinegar, shallots and 10 g of chopped herbs in a stainless steel sauteuse and reduce
until almost dry. Allow to cool and add approx 10 ml water.
 Add the egg yolks and whisk continuously in a bain-marie until cooked. Remove from the heat
and allow it to cool until lukewarm while whisking. Add the melted butter gradually, whisking
continuously. Pass through a muslin or fine strainer into a warm container. Adjust seasonings
with salt only.
 Mix the remaining chopped herbs (2). Keep at an even temperature of 30 – 37 °c.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 37
Week 1: Menu B
Calamari rings
Ingredients:
 150g Calamari
 20g Flour
 2 Eggs
 50g Bread crumbs
 A pinch Salt
 A pinch Pepper
Method:
 Clean and slice the calamari into rings.
 Dust the calamari in flour, dip in the egg mixture (eggs beaten with salt and pepper), then coat
with bread crumbs.
 Shallow fry the crumbed calamari until golden brown and evenly cooked through.
 Serve calamari with mixed cocktail sauce, tartare sauce and a lemon wedge.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 38
Week 1: Menu B
Oyster Kilpatrick
Quantity Ingredients
12 Oysters in the 1/2 shell
2 Bacon rashers (140 gr.) chopped finely
2 Tbsp Worcestershire sauce
Method:
1. Place the oysters on oven tray; top with bacon, drizzle with sauce. Grill until bacon is crisp
Week 1: Menu B
Oyster Rockefeller
Quantity Ingredients
40 g. Butter
1 cloves Garlic crushed
250 g . Spinach, trimmed, chopped coarsely
12 Medium oysters on the half shell
1/3 cup Breadcrumbs stale (25 g)
Method:
1. Melt half of the butter in a medium pan.
2. Add garlic and spinach; cook, stirring, about 3 minutes or until spinach is wilted.
3. Place oysters on oven tray; top with the spinach mixture, sprinkle with breadcrumbs. Drizzle
with remaining melted butter.
Grill until breadcrumbs are golden brown.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 39
Week 1: Menu B
Tempura of Vegetables with sweet chilli sauce
Ingredients:
 ½ Capsicum
 10g Leeks
 ½ Carrot
 Tempura batter
 Sweet chilli sauce
Tempura batter
 100g Flour
 50g Corn flour
 1 Egg white
 250mls Cold water
Tempura Batter
Method:
 Sift the flour and corn flour. Work in the cold water and egg white to a batter consistency.
Use appropriately.
Deep frying Vegetables:
 Cut the vegetables into desired shape.
 Dust them lightly with flour.
 Carefully draw through the batter and deep fry.
 Serve with sweet chilli sauce.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 40
Week 2: Menu C
Roast Pumpkin Soup
Ingredients
• 200g Pumpkin
• ½ Brown Onion
• 10g Butter
• 600ml Chicken Stock
• 30ml Cream
• Salt, Pepper (to taste)
Method:
 Clean and cut the pumpkin into cubes. Rub the pumpkin with oil. Place the pumpkin in the
roasting tray and roast in the oven at 190°c for 20 minutes.
 Heat butter in a pot over moderate heat, add the onion and sauté. Add the pumpkin and stir
them.
 Add the chicken stock into the pot and bring to a boil. Simmer the soup until the vegetables are
tender and till it achieves a thick consistency. Blend the soup, add the seasonings and finish
with cream.
 Serve garnished with chopped parsley and croutons.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 41
Week 2: Menu C
Glaze
 Reduce brown stock to 10%
 A glaze is a strained stock reduced over a period of time until it is 10% of its original volume, i.e.
10 litres of stock is reduced to 1 litre.
Note: Fish, Chicken, Beef, Veal etc., glazes can be made using the appropriate stock
Week 2: Menu C
Espagnole Sauce
• 60g onions, diced
• 32g carrots, diced
• 32g celery, diced
• 30g clarified butter
• 30g all-purpose flour
• 120ml brown stock
• 20g tomato purée
Bouquet garni
• 1 bay leaf
• ½ tsp dried thyme
• 3-4 fresh parsley stems
Method
 In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
 Add the mirepoix and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though.
 With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully
incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five
minutes or so, until it is light brown. Don’t let it burn! The roux will have a slightly nutty aroma at
this point.
 Slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of
lumps.
 Bring to a boil, lower heat add the bouquet garni and simmer for about 50 minutes or until the
total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t
scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
 Remove the sauce from the heat and retrieve the bouquet garni. For an extra smooth
consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of
cheesecloth.
 Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to
use it.
Week 2: Menu C
Demi glaze
 Combine equal quantities of reduced brown stock and Espagnole sauce
Note:
240ml of brown beef stock reduced by 50% = 120ml, combine with 120ml Espagnole sauce
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 42
Week 2: Menu C
Consommé Nature
Ingredients:
 1 Egg white
 125g Beef mince
 30g Finely chopped carrot
 30g Finely chopped celery
 5 Pepper corns
 1 Bay leaf
 1 sprig Thyme
 1 stalk Parsley
 500ml Cold white stock
 30g Onion brunoise
 1 L Cold brown stock
Method:
 Mix ingredients together except brown stock and place into a pan.
 Add brown stock, mix in well and slowly bring to the boil, stirring occasionally.
 Turn to simmer and do not stir, scum will raise on the top.
 Simmer for about 2 hours. Stir through filter paper and, remove any fat and adjust seasonings.
 Use as required.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 43
Week 2: Menu C
Chicken Noodle Soup
Ingredients:
• Chicken size 25
• 5ltr Water
• 200g Carrots
• 2 stalks Celery
• 200g Onion
• ½ Leek
• 1 sprig Thyme
• 2 Bay Leaves
• 1 Garlic Clove
• 20 Peppercorns
• 2 Cloves
• 150g Soup Noodles
Method:
 Place the chicken into a pot and top with water.
 Bring to the boil, reduce the heat and skim.
 Add the peeled vegetables, the spices and some salt.
 Simmer until the chicken is tender (~1 hour).
 Refresh the chicken and the vegetables.
 Remove the meat and dice
 Strain the soup and dice the vegetables.
 Boil the noodles separately.
 Combine the chopped vegetables and the meat in the soup and reheat.
 Mix in the noodles and serve in a hot bowl.
Note:
You may keep the noodles separately as they can swell up. Add just before service.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 44
Week 2: Menu D
Seafood Chowder
Ingredients:
• 100g Mixed seafood
• 150g Potato diced
• 20g Onion diced
• 20g Carrot diced
• 20g Celery diced
• 1Garlic clove (chopped)
• 1tsp Tomato paste
• 10g Butter
• 400ml Seafood stock
• 50ml Cream
• 5g Thyme
Method:
 Sweat the onion and garlic in butter in a saucepan. Add vegetable stir them quickly in ½ minute
then add tomato paste mix well.
 Add the stock just cover them. Season them very lightly, and then boil until just tender.
 Add the seafood bring to boil simmer for 5 minute only, and then blend them together.
 Reheat the soup and add the cream do not allow to boil.
 Correct the seasoning and consistency, and serve
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 45
Week 2: Menu D
Tom Yum Soup
Ingredients:
• 1 ltr Chicken stock
• 1 stalk Lemongrass, bruised
• 6 Kaffir lime leaves
• 1 Garlic clove (sliced)
• 3cm knob Ginger, sliced
• 100g Button mushrooms
• 100g Oyster mushrooms
• 300g Chicken breast, thinly sliced
• 1 Bird’s eye chilli, seeds removed, finely chopped
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice
• 1 teaspoon Palm sugar
• ½ cup Coriander leaves
Method:
 In a large saucepan or wok bring chicken stock to the boil with the lemongrass, kaffir lime
leaves, garlic and ginger. Simmer for 5 minutes to allow flavours to infuse.
 Toss in mushrooms and cook for further 3 minutes. Add the chicken, simmer gently for 2
minutes.
 Remove from the heat and stir though the chilli, fish sauce, lime juice, palm sugar and coriander
leaves. Serve immediately
SIT40516 – Certificate IV in Commercial Cookery
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Week 2: Menu D
Cream of Cauliflower soup
Yield 5-6 serves
Ingredients
• 50g Butter
• 50g Flour
• 1 – 1.2 lts White stock
• 250g Cauliflower
• 100mls Cream
Method:
 Prepare a blond roux and add the chicken stock to make a smooth veloute.
 Wash and separate the cauliflower into small florets.
 Add the cauliflower into the veloute and simmer for 30 to 40 minutes. Skim as necessary.
 Pass through a soup mil or blender.
 Bring to the boil, then turn down and add cream stirring continuously.
 Season to taste and serve garnished with chopped parsley and cream.
SIT40516 – Certificate IV in Commercial Cookery
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Week 2: Menu D
Minestrone:
Serves 12
Ingredients:
• 150g Potatoes
• 150g Carrots
• 150g Cabbage
• 50g Celery
• 50g Leek
• 50g Turnip
• 100g Onion, diced
• 100g Butter
• 100g Bacon or pancetta
• 100g Tomato paste Garlic
• 2 Cloves
• 2 litres Stock
• 1 Bouquet Garni
• 50g Peas, shelled
• 50g Beans
• 50g Cauliflower rosettes
• 1 Tomato, concassee
• 80g Spaghetti
• Seasoning
Method:
 Cut the potatoes, carrots, cabbage, celery, leek and turnip into paysanne.
 Cut the cauliflower into rosettes.
 Top and tail the beans and cut into small pieces.
 Remove the rind and dice the bacon.
 Sweat the diced onion in butter.
 Add the bacon and vegetables and sweat without colour.
 Add the tomato paste, squashed garlic and herbs. Roast lightly.
 Add the stock and bouquet garni and cook slowly for 20minutes.
 Add the peas, beans, cauliflower, tomato concassee and cook for another 10 minutes.
 Add the boiled pasta and adjust the seasoning.
 Place in a pre-warmed soup bowl.
 The soup can be garnished with toasted bread and/or fresh herbs (sage, thyme).
 Serve with parmesan on the side.
SIT40516 – Certificate IV in Commercial Cookery
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Week 3: Menu E
Chinese style pork skewers with Asian greens
Ingredients
• 250g pork fillet, trimmed, diced
• 1 tsp Chinese five-spice powder
• olive oil cooking spray
• 1 red onion, thinly sliced
• 1 garlic cloves, crushed
• 50 ml vegetable stock (made using stock cubes)
• 1 Tbsp oyster sauce
• 2 baby bok choy, quartered lengthways
• 30g snow peas, topped, thinly sliced lengthways
Method
 Thread pork equally among skewers. Sprinkle with five-spice. Preheat a chargrill plate on high
heat. Lightly spray skewers with oil. Cook for 3 minutes each side or until pork is just cooked
through.
 Meanwhile, heat a wok over medium-high heat. Lightly spray with oil. Add onion and garlic. Stirfry for 1 minute. Add stock, oyster sauce and bok choy. Stir-fry for 3 minutes or until just wilted.
Remove from heat. Add snow peas and toss to combine. Divide between plates. Serve with
pork skewers.
SIT40516 – Certificate IV in Commercial Cookery
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Week 3: Menu E
Lemon tart
Ingredients
• 1 cup rice flour
• 1/2 cup gluten-free cornflour
• 1/2 cup soy flour
• 150g butter, chilled, chopped
• 2/3 cup caster sugar
• 2 Tbsp chilled water
• 3/4 cup mascarpone cheese
• 3 large lemons, juiced, rind grated
• 4 eggs, at room temperature
• pure icing sugar to serve
• shredded lemon rind to serve
• double cream, to serve
Method
 Preheat oven to 180°C. Grease and line a 3cm deep, 23cm (base) fluted tart pan.
 Sift flours 3 times. Process flours, butter and half the sugar in a food processor until the mixture
resemble crumbs. Add water and process until mixture comes together. Turn the dough onto a
lightly corn floured surface. Knead gently. Shape into a 10cm disc. Wrap in baking paper.
Refrigerate for 30 minutes.
 Roll the pastry out between 2 sheets of baking paper until 2mm thick. Shape into a 30cm disc.
Use pastry to line the base and sides of pan. Refrigerate for 15 minutes.
 Line pastry with baking paper. Two-thirds fill the base with uncooked rice. Bake the pastry for
10 minutes or until the pastry is firm. Remove rice and paper. Bake for 5 minutes or until pastry
is light golden. Reduce oven to 160°C.
 Using an electric mixer, combine mascarpone, 1 tablespoon lemon rind, 2/3 cup lemon juice
and remaining sugar. Add eggs, 1 at a time, beating well after each.
 Pour filling into pastry case. Place tart on a baking tray. Bake tart for 45 to 50 minutes or until
the filling has set. Cool in pan. Dust with icing sugar. Top with lemon rind and serve with
cream.
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requirements Assessor Guide – July 2019 50
Week 3: Menu E
Spiced orange roast chicken
Ingredients
• 1.2kg chicken thigh fillets
• 80ml (1/3 cup) fresh orange juice
• 80ml (1/3 cup) honey
• 2 tsp olive oil
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 orange, thinly sliced
• Finely chopped fresh chives, to serve
Method
 Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander,
cumin and turmeric and gently toss until combined. Season the chicken with salt and pepper.
Cover with plastic wrap and place in the fridge for 1 hour to marinate.
 Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting
with pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter
and top with chives to serve.
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requirements Assessor Guide – July 2019 51
Week 3: Menu F
Avocado tacos
Ingredients
• 2 avocados – peeled, pitted, and mashed
• 1/4 cup onions, diced
• 1/4 tsp garlic salt
• 12 (6 inch) corn tortillas
• 1 bunch fresh cilantro leaves, finely chopped
• Jalapeno pepper sauce, to taste
Method
 Preheat oven to 165° C
 In a medium bowl, mix avocados, onions, and garlic salt.
 Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven
2 to 5 minutes, until heated through.
 Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno
pepper sauce.
SIT40516 – Certificate IV in Commercial Cookery
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requirements Assessor Guide – July 2019 52
Week 3: Menu F
Stir fried vegetables with steamed rice
Ingredients
• 1 Tbsp cornstarch
• 1 1/2 cloves of garlic, crushed
• 2 tsp chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 Tbsp soy sauce
• 2 1/2 Tbsp water
• 1/4 cup chopped onion
• 1/2 Tbsp salt
Method
 In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil
until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to
lightly coat.
 Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in
oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in
onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
 Serve with steamed rice
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Week 3: Menu F
Vegan Chocolate cake
Ingredients
 1 1/2 cups all-purpose flour
 1 cup white sugar
 1/4 cup cocoa powder
 1 tsp baking soda
 1/2 tsp salt
 1/3 cup vegetable oil
 1 tsp vanilla extract
 1 tsp distilled white vinegar
 1 cup water
Method
• Preheat oven to 175°C. Lightly grease one 9×5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and
water. Mix together until smooth.
• Pour into prepared pan and bake at 175 °C for 45 minutes. Remove from oven and allow cake
to cool.
SIT40516 – Certificate IV in Commercial Cookery
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Week 4: Menu G
Lentil and Sausage Soup
Ingredients
• 150 g Lentils, uncooked
• 80 g Sausage cut into 1 inch (2.5cm) pieces
• 100 g Onion, chopped
• 80 g Celery, chopped
• 80 g Carrots, chopped
• 100 g Potato, diced
• 2 Tbsp (5 g) Parsley
• 1 l Beef broth
• ½ tsp (2 g) Black pepper
• 1/8 tsp (1 g) Nutmeg
Method
• Wash and drain lentils. Brown sausage and keep aside.
• Heat oil in a pot, add onion and cook until translucent.
• Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
• Check for seasonings. Slice sausages and add to the soup just before serving.
• Garnish with chopped parsley.
SIT40516 – Certificate IV in Commercial Cookery
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Week 4: Menu G
Pasta Fagioli
Ingredients
• 100 g Kidney beans (canned)
• 500 ml Water
• 5 ml Olive oil
• 20 g Onion, finely chopped
• 2 cloves Garlic, minced
• 20 g Carrot, thinly sliced
• 20 g Green pepper, chopped
• 250 g Canned tomatoes
• 6 g Salt (sea salt if on a corn-free diet*)
• 100g Pasta elbows, shells or macaroni
• 8 g Fresh basil, chopped, or 1 Tbsp (6g) dried basil
Method:
• Sauté onions, garlic, carrots and green pepper in olive oil. Add vegetables, tomatoes, and
simmer 20 minutes.
• In a separate pot, bring 1.9L of salted water to a boil and cook pasta until al dente.
• Drain and rinse well.
• Drain the canned beans and add to the sauce.
• Gently stir pasta and basil into the beans and serve
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Week 4: Menu G
Cranberry – Apple Crisp
Ingredients
250 g Cranberries, fresh or frozen, coarsely chopped
200 g Apples, unpeeled, cored and thinly sliced
50 g Sugar, white
½ tsp Cinnamon
8 ml Lemon juice
8 g Flour
Topping Mixture
15 g Brown sugar, packed
15 g Flour, unbleached
35 g Rolled oats, regular or quick
20 g Margarine, melted
Method
• Preheat oven to 190°C.
• In a large bowl, combine cranberries, apples, sugar, cinnamon, lemon juice and 1/2 Tbsp (8g)
flour.
• Transfer mixture to 9-inch (20cm) square or oval baking dish that has been sprayed with
vegetable oil spray.
• In a small bowl, combine topping ingredients. Mix thoroughly with a fork. Sprinkle over fruit
mixture.
• Bake 40 minutes or until top is lightly browned and apples are tender when pierced with a fork.
SIT40516 – Certificate IV in Commercial Cookery
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Week 4: Menu H
Moussaka
Ingredients
• 240 g Aubergines (Eggplant)
• 60 g Onions
• 3 ripe Tomatoes
• 30 g Butter
• 20 g Grated vegetarian cheese
• 28 g Butter
• Olive oil
• 3 Eggs
• 0.7 L White sauce
• 1 Pinch Cinnamon
Method
 Slice half the Aubergines and fry until tender in olive oil, drain and set aside.
 Boil the remaining Aubergines cut into large chunks, soak in water until softened, peel and
chop.
 Sauté the onion in olive oil until tender and then add the Aubergines pulp and the chopped
tomatoes.
 Stir in 2 Tbsp of the white sauce and add the cinnamon.
 Line a greased dish with a layer of the fried Aubergines cover with some of the tomato mixture
and sprinkle with grated cheese.
 Alternate these layers using all the fried Aubergines but only half of the cheese.
 Beat the eggs into the remaining white sauce and pour over the dish.
 Sprinkle with remaining cheese and bake in a moderate oven for 30-40 minutes, or until golden.
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Week 4: Menu H
Artichoke and Sundried Tomato Tart
Ingredients
• 200 g Puff pastry
• 100 g Cream cheese
• 80 g Tinned artichoke hearts in brine (rinsed and drained)
• 10 ml Sundried tomato paste
• Egg yolk, beaten
• 35 g Sundried tomatoes
• Greek black olives (stoned)
• 25 g Wild rocket, or mixed herb leaves
• 5 ml Balsamic vinegar
• 5 ml Capers, rinsed
• 5 ml Extra virgin olive oil
• 15 ml Fresh mint
Method
• Heat the oven to 200°C.
• Cut out four circles from the pastry (approximately 11cm diameter.) and place on a lightly
greased baking sheet, or in a 4 portion Yorkshire pudding tray.
• Using a pastry brush, brush the edges of pastry with the beaten egg yolk.
• Mix together in a food processor, cream cheese, 100g artichoke hearts and the sun dried
tomato paste into a smooth paté. Spread over the pastry base up to the egg washed border.
• Cut the remaining artichoke hearts into quarters and arrange in a fan on the paté, alternating
with the sundried tomatoes. Add an olive into the center and bake for 15 minutes until pastry is
golden.
• Finely chop the mint, leaving several leaves in thin slices for garnish. Combine with the
balsamic vinegar, capers and olive oil and toss with the rocket.
• To serve, divide salad between four plates and place tarts on top while still warm.
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Week 4: Menu H
Baklava
Ingredients
120 g Butter
120 g Sugar
6 sheets Filo pastry
150 g Chopped walnuts
120 ml Hot water
Pinch Cinnamon
Syrup
120 g Sugar
120 g Honey
120 ml Water
1 Lemon (juiced)
Method
• Preheat oven to 180°C
• Melt half the butter, all the sugar and the hot water in a pan then add the nuts.
• Melt the remaining butter separately and use to brush the filo.
• Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter.
• Spread with a little of the filling, sprinkle with cinnamon and cover with more filo.
• Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo.
• Tuck in ends of the pastry and score the top layer with a sharp knife.
• Bake in a moderate oven until golden and crisp.
• While this is cooking, boil together the sugar, honey and lemon juice.
• Pour over the cooked dish while it is still hot.
• Leave to cool and then slice before serving.
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Week 4: Menu I
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing (diabetic diet)
Ingredients
• 2 cups escarole – torn, rinsed and dried
• 2 cups romaine lettuce – torn, washed and dried
• 2 cups Bibb lettuce, rinsed and torn
• 12 slices plum tomato
• 1/2 cup balsamic vinegar
• 1 Tbsp olive oil
• 1 Tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 1 Tbsp lemon juice
• 1/4 cup low fat, low sodium chicken broth
• salt and pepper to taste
Method
• In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
• Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and
pepper.
• Pour over salad, toss and serve.
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Week 5: Menu J
Spicy oriental beef salad
Ingredients:
• 250g Sirloin or rump (trimmed, no fat)
• 15ml Peanut oil
• 1 Spring onions, finely chopped
• 1 garlic clove (chopped fine)
• ½ Lemon juiced
• 10g Sugar
• 50 ml Soy sauce
• 20 ml Fish sauce
• ½ Chilli (finely chopped)
• ½ Fresh coriander
• 125 g Bean sprouts
• ½ Red capsicum (cut into julienne)
• ½ Green capsicum (cut into julienne)
Method:
• Cut the meat into very thin strips, heat oil and brown meat over a high heat stirring constantly
until just cooked. Set aside in a bowl.
• Combine the spring onions, crushed garlic, lemon juice, sugar, soya sauce, fish sauce, fish
sauce, chili and coriander and add to the cooked beef strips. Leave to marinate for at least ½
hour.
• Blanch and refresh bean sprouts and add to the beef and mix in the capsicum. serve as
required.
SIT40516 – Certificate IV in Commercial Cookery
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Week 5: Menu J
Greek Salad
Ingredients:
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 garlic clove
• ¼ tsp dried oregano
• ¼ tsp freshly ground black pepper
• ¼ tsp Sea salt
• 50g Tomatoes
• 50g Cucumber
• 30g Red onion
• 30g Capsicum
• 100g Feta cheese
• 6 Kalamata olives
Method:
• Mix olive oil, oregano, lemon juice, oregano leaves and seasonings together to make the
dressing in a clean bowl.
• Cut all the vegetables as per trainer instructions.
• Mix the vegetables with the dressing, arrange in a platter with feta on top.
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Week 5: Menu J
Assorted Mini Pizza
Ingredients:
Pizza Dough
• 15g yeast
• 100ml luke warm water
• 10g sugar
• 150g plain flour
• a pinch salt
• 5ml oil
Tomato Sauce
• 20ml Oil
• 1 onion
• 1 garlic clove (finely chopped)
• 400g tomatoes, whole tinned
• 5g oregano
• 5g basil
• sugar (to taste)
• salt/pepper (to taste)
Topping
• 150g Mozzarella cheese
• Chicken, salami, marinara mix, vegetarian
Method:
Dough:
• Cream yeast and sugar add luke warm water and let stand for 10 minutes or until bubbles
appear on the surface.
• Sift flour and salt into a bowl, make a well in center add oil and yeast mixture and mix into firm
dough.
• Knead for 10 minutes or until dough is smooth. Place in lightly oiled bowl, cover and stand in a
warm place until dough doubles its size.
• Knock dough back, knead into a smooth ball and divide into small balls, 30 mm in diameter. Roll
each ball out into a small round circle.
Tomato sauce:
• Heat oil in a pan, add the onions and sweat without colouring. Add crushed garlic, tomato
paste, and chopped tinned tomato. Bring sauce to boil, simmer and allow sauce to reduce 10
to 15 minutes. Allow to cool.
Making Pizza:
• Place the rolled pizza dough on a baking sheet spread with the tomato sauce.
• Sprinkle the mozzarella over the pizza, top with the appropriate topping and bake at 200’c for
approximately 10 minutes or until crust is golden brown.
SIT40516 – Certificate IV in Commercial Cookery
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Week 5: Menu J
Rice Paper Rolls
Serves 20
Ingredients:
Filling
• 200g rice noodles
• 200g carrots
• 100g peanuts, ground
• 2 cucumbers, telegraph
• 100g bean sprouts
• 1 bunch mint
• 1 bunch coriander
• 2 bunch garlic chives
• 40 rice paper rounds:
Garnish
• 500ml nuoc cham
• 250ml hoisin sauce
• 1 oak leaf lettuce
• 1 cos lettuce
• 1 cucumber, telegraph
• 200g carrots
Method:
Filling:
• Soak the vermicelli in water until soft.
• Cut the carrots and cucumber into Julienne. Place into iced water for 30 mins for a crisp texture
before assembling the rolls.
• Mix the vermicelli with the peanuts, vegetable julienne, bean sprouts and coriander leaves.
• Pour half the Nuoc Cham sauce over the top and mix through.
Assembly:
• Have some tea towels ready. Soften some of the rice paper in tepid water.
• Place on the tea towel and cover with a damp cloth.
• Spoon the vegetable mixture onto the rice paper rounds.
• Envelop like a parcel, and when almost done incorporate the garlic chives letting it stand out at
the top.
• Place the finished rolls on a tray and cover to prevent them drying out.
SIT40516 – Certificate IV in Commercial Cookery
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Week 5: Menu K
Caesar Salad (serves 4)
Ingredients:
 1 Tbsp olive oil
 3 bacon rashers, (rind and excess fat trimmed, coarsely chopped)
 20g butter
 1 garlic clove (crushed)
 3 slices white crusty bread (crusts removed, cut into 1cm cubes)
 1 cos lettuce ( washed, dried, torn)
 40g shaved parmesan
 1 poached egg
 2 anchovy fillets
Dressing
 1 egg
 80ml (1/3 cup) extra virgin olive oil
 2 Tbsp red wine vinegar
 1 tsp Dijon mustard
 2 drained anchovy fillets
Method
• Heat 1 tsp of oil in a large non-stick frying pan over medium-high heat. Add the bacon and
cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined
with paper towel.
• Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic
and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined
with paper towel.
• Poach the egg
• To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over
high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl.
Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil,
vinegar, mustard and anchovy fillets in the bowl of a food processor and process until
combined. Season with salt and pepper.
Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the
dressing to serve.
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Week 5: Menu K
Herbed chicken croutons
Ingredients:
 4 slices bread
 1 chicken breast
 40ml mayonnaise
 a pinch chopped chives
 a pinch chopped parsley
 a pinch chopped thyme
Method:
1. Fry croutons in clarified butter. Remove to a rack and sprinkle some of the chopped herbs.
2. Marinate the chicken with olive oil, salt and pepper and grill till done.
3. Mix chicken, mayonnaise and about ½ teaspoon of each herb. Check for seasonings.
4. Spoon mixture onto each crouton neatly.
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Week 5: Menu K
Honey grilled shrimps
Ingredients
 1/2 tsp garlic powder
 1/4 Tbsp ground black pepper
 1/3 cup Worcestershire sauce
 2 Tbsp dry white wine
 2 Tbsp Italian-style salad dressing
 500g large shrimp, peeled and deveined with tails attached
 1/4 cup honey
 1/4 cup butter, melted
 2 Tbsp Worcestershire sauce
 skewers
Method
1. In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine,
and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1
hour.
2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once
near the head. Discard marinade.
3. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons
Worcestershire sauce. Set aside for basting.
4. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally
with the honey-butter sauce while grilling.
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Week 5: Menu K
Tapas Selection
Tapas 1 – Chorizo (Serves 2)
Ingredients:
 ½ chorizo
 1 potato
 20mls olive oil
 ½ onion
 50mls tomato sauce
Method:
1. Peel the chorizo and slice, then pan-fry or grill.
2. Boil the potato, peel and sauté in olive oil add the onion and
paprika and plate.
3. Heat the tomato sauce and add the chorizo.
4. Serve on top of the potatoes.
Tapas 2 – Prawns (Serves 2)
Ingredients:
 8 prawns
 30g butter
 2 garlic cloves
 10mls chilli sauce
Method:
1. Prepare the prawns for cutlets.
2. Heat the butter, add the chopped garlic, toss through the
prawns and add the chilli sauce. Serve immediately.
Tapas 3 – Chicken Hearts (Serves 2)
Ingredients:
1. 100g chicken hearts
2. ½ onion
3. 20mls olive oil
4. 50mls red wine
5. 100mls jus
6. 1 sprig thyme
Method:
1. Clean the chicken hearts.
2. Dice the onion and fry in the oil, add the hearts and seal, add
the red wine, jus and thyme and braise until the hearts are
tender.
Tapas 4 – Quail Eggs (Serves 2)
Ingredients:
 100g quail eggs
 50g olives
 50g grape tomatoes
 30mls vinaigrette
 1 sprig basil
Method:
1. Boil and peel the quail eggs.
2. Mix with the olives and tomatoes.
3. Add the vinaigrette and the basil and serve.
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Appendix 4 – Specific menu item checklist
Student Name ________________________________________________
Week 1: Menu A
White Stock
 Excess fat is removed and bones cut into small pieces.
 Vegetables are washed and cut as for mirepoix.
 The stock is started using cold water
 The stock is frequently skimmed to remove impurities.
 The stock is cooked for the required length of time.
 The stock is clear, fat free and has a strong flavour and aroma of chicken.
Brown stock
 The veal bones are roasted till they are nicely browned
 All the mirepoix vegetables are sautéed to nice golden brown color
 The roasting tray is deglazed to collect all tray sediments
 The stock is simmered for 6 hours and skimmed regularly
 The stock is free of fat and has the flavor of veal
Fish Stock
 The fish bones are cut into small pieces and washed to remove blood.
 The vegetables and herbs are washed and prepared correctly.
 The correct cooking procedures are followed for the bones and vegetables.
 Cold water is added and brought slowly to a simmer.
 The stock is skimmed frequently and simmered for the required time (20-30 minutes).
 The stock is carefully and correctly strained and cooled before storage or use.
SIT40516 – Certificate IV in Commercial Cookery
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requirements Assessor Guide – July 2019 70
Student Name ________________________________________________
Week 1: Menu B
Béchamel sauce
 Equal quantity of flour & roux are collected
 Roux is cooked out
 The milk is infused with flavor of onion cloute
 The flavoured milk is added gradually to the roux
 The sauce is free of lumps and cooked out
 Covered with cartouche to avoid skin formation
A la crème
 Smooth consistency to the sauce
Mornay sauce
 Flavour of cheese used is predominant
Veloute
 The Blonde roux is cooked to wet sandy texture
 The Roux has fresh cookie aroma
 Hot stock is gradually added to the roux
 The sauce free of lumps and smooth silky texture
Supreme sauce
 The sauce has flavor of chicken and mushroom
 Is passed through chinos to remove lumps and mushroom trimmings
 Has coating consistency
Champignon (Mushroom) sauce
 Mushroom sliced evenly
 Sweat mushroom with no color
 Sauce is covered once cooked to avoid skin formation
Mayonnaise
 Egg yolks are separated with no traces of blood, shell
 The oil is gradually added for emulsification to occur
 Has a smooth silky consistency
Tartare sauce
 Parsley is picked washed and finely chopped.
 Gherkins & capers are well drained and coarsely chopped.
Cocktail sauce
 Sauce has good flavor of brandy & Worcestershire sauce
Aioli sauce
 Garlic pre roasted
 Crushed garlic extremely well
 Egg yolks separated with no traces of blood, shell
 Oil is gradually added for emulsification to occur
SIT40516 – Certificate IV in Commercial Cookery
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Hollandaise sauce
 Butter is clarified free of impurities and milk traces
 Reduction is strained
 Egg yolks separated with no traces of blood, shell
 Egg yolks and vinegar reduction are whisked till sabayon stage is achieved on a Bain Marie
 Warm butter is gradually added to sabayon for emulsification to occur
 Finished with lemon juice and sauce kept at 37 Celsius
 Sauce is silky smooth and has coating consistency
Mousseline sauce
 Cream whipped lightly and folded last minute into hollandaise sauce to avoid splitting
Béarnaise sauce
 Butter is clarified free of impurities and milk traces
 Reduction has tarragon stalks shallots trimmings & white wine vinegar
 Finely chop tarragon & chervil
 Egg yolks separated with no traces of blood, shell
 Egg yolks and vinegar reduction are whisked till sabayon stage is achieved on a Bain Marie
 Warm butter is gradually added to sabayon for emulsification to occur
 Finish with chopped tarragon, chervil lemon juice and keep sauce at 37 Celsius
 Sauce and silky smooth & coating consistency
Calamari rings
 Calamari is cleaned and cut into even size rings
 Pane mix is prepared ensuring flour and egg mix are seasoned
 Calamari is double crumbed to ensure even coating of the crumbing mix
 Set in refrigeration for crumbs to stick well to the calamari before shallow frying
 When frying ensure calamari is evenly browned
 Lemon wedge is free of pith and seeds.
Oyster Kilpatrick
 Gently run cold water over the oysters be careful not to remove the oyster from the shell
 Drizzle with sauce. Not too much as it has a very strong flavor
 Bacon should be grilled l until bacon is crisp but the oyster not over cooked
Oyster Rockefeller
 Gently run cold water over the oysters be careful not to remove the oyster from the shell
 Oysters placed on oven tray; topped with the spinach mixture, sprinkled with breadcrumbs.
 Drizzled with remaining melted butter.
 Grilled until breadcrumbs are golden brown but the oyster not over cooked
Tempura vegetables
 Vegetables are cut into even size batons
 Ice water is used to keep the tempura batter cold
 Batter should be fully coating the vegetables
 Served cleanly with sweet chilli sauce
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Student Name ________________________________________________
Week 2: Menu C
Roast pumpkin soup
 Pumpkin is cleaned and cut evenly.
 Roasted in oven to even golden color
 Onions sautéed in butter to golden brown color
 Chicken stock is hot and free of fat.
 Soup simmered till pumpkin is soft, pureed and passed
 Cream added to smoothen the soup
 Appropriately garnished with chopped parsley & croutons
Glaze
 Reduced brown stock to 10%
 It should set like jelly when cold
Espagnole Sauce
 Sauté mirepoix for a few minutes until it’s lightly browned.
 Stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick
paste or roux.
 Heat is lowered and the roux is cooked until its light brown.
 The roux will has a slightly nutty aroma.
 The stock and tomato purée is slowly added to the roux, whisking vigorously to make sure its
free of lumps.
 It is brought to a boil and heat lowered
 Bouquet garni is added and simmer for about 50 minutes or until the total volume has reduced
by about one-third.
 Used a ladle to skim off any impurities that rise to the surface.
 Removed the sauce from the heat and retrieve the bouquet garni in a hygienic manner.
 For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined
with a piece of cheesecloth.
 Served hot.
Demi glaze
 Combined equal quantities of reduced brown stock and Espagnole sauce
Consommé Nature
 Vegetables are minced and mixed with mince beef and cold beef stock
 Soup should not be stirred after the raft is formed
 Simmered for 2 hours
 Consommé should be clear, free of fat and have flavor of the base ingredient beef.
Chicken Noodle soup
 The proportion of vegetables, chicken and water is appropriate
 The consistency of the soup is acceptable
 Even size cut of vegetables
 Temperature of the soup is correct and garnish looks good
SIT40516 – Certificate IV in Commercial Cookery
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requirements Assessor Guide – July 2019 73
Student Name ________________________________________________
Week 2: Menu D
Seafood chowder
 All vegetables are diced into even size even size.
 Onions are sweated with no color
 Fish stock is free of fat and clear
 The soup is blended to a smooth consistency.
 The consistency should be thick
 Soup should have a light pink colour.
Tom yum soup
 Chicken stock is infused with bruised garlic, ginger, lemongrass & torn kaffir lime leaves
 Bird eye chili is deseed and finely chopped
 Tom yum has sour, spicy taste
 Tom yum is finished with fresh lime juice and garnished with fresh coriander
Cream of Cauliflower Soup
 Cauliflower washed and separated into small florets.
 Roux is made correctly and hot stock is added to make a veloute.
 Soup is simmered until Cauliflower is tender.
 Veloute is blended and passed correctly.
 Cream added when soup is not boiling.
 Soup is seasoned and garnished correctly.
Minestrone:
 Rind is removed from bacon, and bacon and onions cut into brunoise
 Beans cut at an angle into diamond shapes
 cauliflower is cut into rosettes,
 tomatoes into concasse
 all other vegetables cut into paysanne. (All vegetables should be even sizes).
 The onion is sweated in butter. Bacon and all root vegetables added and sweated without
colour.
 Tomato paste, squashed garlic and herbs are added and roasted lightly.
 Stock and bouquet garni are added and the soup is cooked slowly.
 Peas, beans, cauliflower, tomato concassee are added and cooked for another 10 minutes.
 Pre-cooked pasta (cut into small pieces)is added and the seasoning adjusted.
 Served in a hot soup bowl
 Garnished with toasted bread and/or fresh herbs
 parmesan served on the side
SIT40516 – Certificate IV in Commercial Cookery
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requirements Assessor Guide – July 2019 74
 Student Name ________________________________________________
Week 3: Menu E
Chinese style pork skewers with Asian greens
 Pork cuts are uniform
 Skewers soaked in water before threading the pork
 Grilled meat to correct texture and colour
 Vegetables are cut evenly
 Vegetables are stir fried to crisp consistency without loosing colour
 Presented well on plate
Lemon Tart
 Oven set at correct temperature
 Measured ingredients correctly to make dough and correct consistency of dough
 Lined the pastry pan neatly
 Blind baked to correct texture and colour
 Achieved correct consistency of the filling mixture by measuring accurately
 Baked at correct temp to set the filling
Spiced orange roast chicken
 Used the correct measure of spices and condiments to marinate chicken
 Set oven at correct temperature
 Roasted to achieve colour and cooked through to correct texture according to the size of the
fillet
 Garnished with chives
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Student Name ________________________________________________
Week 3: Menu F
Avocado tacos
Preheated oven to 165° C
In a medium bowl, mixed avocados, onions, and garlic salt evenly.
Arranged corn tortillas in a single layer on a large baking sheet, and place in the preheated oven
2 to 5 minutes, until heated through.
Spread the tortillas with the avocado mixture.
Garnished with cilantro and sprinkle with jalapeno pepper sauce.
Stir fried vegetables with steamed rice
 Blended cornstarch, garlic, ginger, and vegetable oil until cornstarch was dissolved.
 Mixed in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
 Heated remaining oil in a large skillet or wok over medium heat.
 Cooked vegetables in oil for 2 minutes, stirring constantly to prevent burning.
 Stirred in soy sauce and water.
 Mixed in onion, salt, and remaining 1 teaspoon ginger.
 Cooked until vegetables were tender but still crisp.
 Served well with steamed rice
Vegan Chocolate cake
 Preheated oven to 175 °C.
 Lightly greased one 9×5 inch loaf pan.
 Sifted together the flour, sugar, cocoa, baking soda and salt.
 Added the oil, vanilla, vinegar and water.
 Mixture was smooth.
 Poured into prepared pan and baked at 175 °C for 45 minutes.
 Removed from oven and allowed to cool.
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requirements Assessor Guide – July 2019 76
Student Name ________________________________________________
Week 4: Menu G
Lentil and Sausage Soup
 Washed and drained lentils.
 Browned sausage and kept aside in a hygienic manner.
 Heated oil in a pot, added onion and cooked until translucent.
 Added remaining ingredients and simmered 1 1/2 to 2 hours, stirried occasionally to prevent
sticking.
 Checked for seasonings.
 Sliced sausages and add to the soup just before serving.
 Garnished with chopped parsley.
Pasta Fagioli
 Sautéd onions, garlic, carrots and green pepper in olive oil.
 Added vegetables, tomatoes, and simmered 20 minutes.
 In a separate pot, brought 1.9L of salted water to a boil and cooked pasta until al dente.
 Drained and rinsed well.
 Drained the canned beans and added to the sauce.
 Gently stirred pasta and basil into the beans and served
Cranberry – Apple Crisp
 Preheated oven to 190°C.
 In a large bowl, combined cranberries, apples, sugar, cinnamon, lemon juice and 1/2 Tbsp (8g)
flour.
 Transferred mixture to 9-inch (20cm) square or oval baking dish that had been sprayed with
vegetable oil spray.
 In a small bowl, combined topping ingredients. Mixed thoroughly with a fork.
 Sprinkled over fruit mixture.
 Baked 40 minutes or until top is lightly browned and apples are tender when pierced with a
fork.
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requirements Assessor Guide – July 2019 77
Student Name ________________________________________________
Week 4: Menu H
Moussaka
 Sliced half the Aubergines and fried until tender in olive oil, drained and set aside hygienically.
 Boiled the remaining Aubergines, cut into large chunks, soak in water until softened, peeled
and chopped.
 Sautéd the onion in olive oil until tender and then add the Aubergines pulp and the chopped
tomatoes.
 Stirred in 2 Tbsp of the white sauce and added the cinnamon.
 Lined a greased dish with a layer of the fried Aubergines and covered with some of the tomato
mixture and sprinkled with grated cheese.
 Alternated these layers using all the fried Aubergines but only half of the cheese.
 Beat the eggs into the remaining white sauce and poured over the dish.
 Sprinkled with remaining cheese and baked in a moderate oven for 30-40 minutes, or until
golden.
Artichoke and Sundried Tomato Tart
 Heated the oven to 200°C.
 Cut out four circles from the pastry 11cm in diameter and placed on a lightly greased baking
sheet, or in a 4 portion Yorkshire pudding tray. Used a pastry brush to brush the edges of
pastry with the beaten egg yolk.
 Mixed together in a food processor the cream cheese, artichoke hearts and the sun dried
tomato paste into a smooth paté.
 Spread pate over the pastry base up to the egg washed border.
 Cut the remaining artichoke hearts into quarters and arranged in a fan on the paté, alternating
with the sundried tomatoes. Added an olive into the centre and baked for 15 minutes until
pastry is golden.
 Finely chopped the mint, leaving several leaves in thin slices for garnish.
 Combined mint with the balsamic vinegar, capers and olive oil and tossed with the rocket.
 Divided the salad between four plates and placed tarts on top while still warm.
Baklava
 Preheated oven to 180°C
 Melted half the butter, the sugar and the hot water in a pan, then added the nuts.
 Melted the remaining butter separately.
 Lined a greased baking dish with 3 or 4 sheets of filo, brushed each layer with butter.
 Spread with a little of the filling, sprinkled with cinnamon and covered with more filo.
 Continued to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo.
 Tucked in ends of the pastry and scored the top layer with a sharp knife.
 Baked in a moderate oven until golden and crisp.
 Boiled together the sugar, honey and lemon juice.
 Poured over the cooked dish while it was still hot.
 Left to cool and then sliced for serving.
SIT40516 – Certificate IV in Commercial Cookery
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requirements Assessor Guide – July 2019 78
Student Name ________________________________________________
Week 4: Menu I
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing (diabetic diet)
 Combined the escarole, romaine, bibb lettuce and tomatoes in a salad bowl
 Whisked together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and
pepper.
 Poured over salad and tossed
 Served attractively on plate.
SIT40516 – Certificate IV in Commercial Cookery
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requirements Assessor Guide – July 2019 79
Student Name ________________________________________________
Week 5: Menu J
Spicy oriental beef salad
 Beef cut into even strips.
 Sealed quickly on high heat.
 Finley chopped chili, garlic & spring onions
 Julienned red & green capsicum
 Dressing mixed with beef only 30 minutes before serving to avoid drying out the beef
 Final dish garnished with beans sprouts & spring onion flutes
Greek salad
 All vegetables are evenly cut
 Dressing made using olive oil, lemon juice and oregano.
 Feta cheese well drained and diced into 2cm cubes
 Olives well drained
 Dressing evenly coated to the vegetables and mixed last minute before use
Assorted mini pizza
 Yeast should be mixed with luke warm water and sugar for it to bubble
 Sifted flour to ensure impurities were removed
 Left the dough to prove to correct size
 Onion is diced and sweated with no color in olive oil.
 Oregano and basil are finely chiffonaded
 The pizza dough is rolled and docked the base before cold tomato sauce is spread over it
 Appropriate toppings are evenly spread
 Cooked in hot oven till crust is golden brown and cheese has melted
Rice paper rolls
 Texture of the cooked rice noodles is consistent
 Even size julienne of vegetables
 Arranging and rolling technique of the end product consistent
 Accompaniment and presentation technique is well presented
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC018 – Prepare food to meet special dietary requirements & SITHKOP004 – Develop menus for special dietary
requirements Assessor Guide – July 2019 80
Student Name ________________________________________________
Week 5: Menu K
Caesar salad
 Cos lettuce washed drained and torn
 Dressing creamy with flavor of anchovies
 Bacon rashers evenly cut cooked to golden brown till they are crispy and well drained on paper
towel
 Egg should be poached till it is soft where egg white is set and yolk is runny.
 Dressing should be combined with the cos and other ingredients at last minute and should be
coated evenly
 Garnished with shaved parmesan & anchovy fillets
Herbed chicken crouton
 Crouton is cut into even size and shallow fried to light golden brown in clarified butter
 Chicken cooked to core temp of 65 degree Celsius
 Chopped parsley and chives evenly
 Chicken nicely coated with mayonnaise and chopped herbs
 Garnished with chive flute
Honey grilled shrimps
 Combined dressing ingredients well
 Covered shrimp with dressing and marinated in the refrigerator.
 Threaded shrimp onto soaked skewers,
 Discarded marinade.
 Combined other ingredients honey, melted butter, and remaining 2 tablespoons Worcestershire
sauce for basting.
 Grilled shrimp until opaque.
 Basted occasionally with the honey-butter sauce while grilling.
Tapas selection
 Selection of products for the platter
 Garnished and accompaniments for the selection
 Presentation technique used well
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Appendix 5 – Kitchen Document Templates – Work Flow Plan
Mise-en-place tasks Menu Items used in Estimated Time
Fruits, Veg & Dairy
Meat, Fish & Poultry
Stocks & Sauces
Miscellaneous
M/P Teacher
Signature
Date
Student ID #
Name
Week
1 6
2 7
3 8
4 9
5 10
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Dish Name Cooking Method & Process Time Temp Equipment
1
2
3
4
5
6
7
8
9
10
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Ingredients Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 Item 7 Item 8 Item 9 Item 10 Total
Fruit & Veg
Dry Goods
Dairy
Meat, Fish & Poultry
Miscellaneous

SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 1
Student Guide
Cert IV Commercial Cookery Block B
SITHCCC006 – Prepare appetisers and salads
CCBT16 Commercial Cookery B Theory
CCBP16 Commercial Cookery B Practical
Unit of Competency
SITHCCC006 – Prepare appetisers and salads
 Select ingredients
 Select, prepare and use equipment
 Portion and prepare ingredients
 Prepare appetisers and salads
 Present and store appetisers and salads
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 2
Contents
Module Overview …………………………………………………………………………………………………. 3
Assessment Methods……………………………………………………………………………………………. 4
Assessment Outcomes …………………………………………………………………………………………. 5
Reasonable Adjustment ………………………………………………………………………………………… 5
Performance Evidence………………………………………………………………………………………….. 5
Knowledge Evidence…………………………………………………………………………………………….. 6
Assessment Schedule…………………………………………………………………………………………… 7
Assessment 3 Assignment……………………………………………………………………………………. 8
Assignment Cover Sheet ………………………………………………………………………………………. 9
Assessment 3 – Marking Guide …………………………………………………………………………….. 14
Assessment 4, 7, 8 – Practical Demonstration ………………………………………………………… 15
Assessment 4,7,8 – Practical Demonstration Observation Checklist…………………………… 16
Assessment 11- Written test ………………………………………………………………………………… 17
Cert IV Commercial Cookery B…………………………………………………………………………….. 17
Assessment 11 – Marking Guide ………………………………………………………………………….. 18
Final Assessment Summary & Feedback ………………………………………………………………. 19
Appendix 1 – Menus and Recipes …………………………………………………………………………. 20
Menus Week 1 to Week 5 ……………………………………………………………………………………. 21
Week 1: Menu A ………………………………………………………………………………………………… 22
Week 2: Menu C ………………………………………………………………………………………………… 34
Week 3: Menu E ………………………………………………………………………………………………… 42
Week 4: Menu G………………………………………………………………………………………………… 48
Week 5: Menu J …………………………………………………………………………………………………. 55
Appendix 2 – Specific menu item checklist ……………………………………………………………… 63
Appendix 3 – Kitchen Document Templates ……………………………………………………………. 75
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 3
Module Overview
The program is of five weeks: seven (7) hours duration per week, of theory, practical work in the kitchen and
menu planning.
SITHCCC006 – Prepare appetisers and salads
This unit describes the performance outcomes, skills and knowledge required to prepare appetisers and
salads following standard recipes. It requires the ability to select and prepare ingredients, and to use
relevant equipment and cookery methods.
To achieve competency in this unit students must demonstrate their ability to:
1. Select ingredients
2. Select, prepare and use equipment
3. Portion and prepare ingredients.
4. Prepare appetisers and salads.
5. Present and store appetisers and salads.
They are required to demonstrate their skills in:
 initiative and enterprise to minimise wastage
 literacy to: read and interpret food preparation lists, standard recipes, date code and stock
rotation labels and manufacturer instructions for equipment; write notes on recipe requirements
and calculations
 numeracy to: calculate the number of portions; weigh and measure ingredients; determine
cooking times and temperatures.
 planning and organising to efficiently sequence the stages of food preparation and production
 problem-solving to: evaluate quality of ingredients and finished dishes and make adjustments to
ensure a quality product; adjust taste, texture and appearance of food products according to
identified deficiencies.
 self-management to manage own speed, timing and productivity
 technology to use food preparation and cooking equipment..
They are also required to demonstrate knowledge of:
 culinary terms and trade names for ingredients commonly used in the production of different
appetisers and salads
 characteristics of different appetisers and salads: appearance and presentation; classical and
contemporary variations;
 freshness and other quality indicators
 historical and cultural derivations
 nutritional value
 service style
 taste
 texture
 contents of stock date codes and rotation labels
 mise en place requirements for appetisers and salads
 cookery methods for appetisers and salads
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 4
 dressings and sauces for salads
 equipment used to produce appetisers and salads:
o essential features and functions
o safe operational practices
 storage of appetiser and snack products:
 correct environmental conditions to ensure food safety
 appropriate methods to optimise shelf life.
Assessment Methods
There are three forms of assessment for this module.
Assignments
The assignment consists of a number of different questions and activities. Some activities are to be
completed in class, whilst others consist of tasks or research activities which can be done in the
students’ own time.
All parts of each assignment must be completed. A satisfactory result must be achieved for each.
Answer sheets have been provided. Use the Marking Guide to record each student’s outcome. If
students fail to achieve a satisfactory outcome, they may be provided with the opportunity to re-submit.
Trainer/Assessors will advise students of when and where each assignment is to be completed,
according to your schedule.
All assignments have to be submitted to you accompanied with an assignment cover sheet.
Practical Demonstration
There are practical assessments, some of which should be administered over more than one session:
Assessment 4, 7, 8 (Menu B, H, I, J, K))
SITHCCC006 – Prepare appetisers and salads
For this, students are required to select and cook and serve a number of appetizers and salads using
fruits, vegetables meat and poultry products with salad dressings and accompanying sauces. They
should develop a Workflow Schedule prior to commencing.
There are several dishes grouped into menus which must be cooked over a period of 5 weeks.
Assessment of Practical Cookery
Observation Sheets with Assessment Research Topics – Criteria will be used to assess and record each student’s
outcomes and provide feedback.
To maintain consistency in marking students, a detailed description of the specific menu items is in
Appendix 2. (Specific menu item check list) Trainer/assessors will use these points as a guide in the
assessment process along with their own observations and professional judgment.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 5
Written Tests
The test consists of short answer questions and multiple choice questions.
The questions in the written tests will test the knowledge of the student in the unit based on the theory
material taught in class. The tests will consist of memory re-call questions, problem solving questions
and numeracy skills-based questions. Students will be given 1 hour and thirty minutes to complete
each written test.
Tests will be administered according to the Assessment Schedule.
The instructions for the written test are explained below:
 Students are to complete all questions.
 They should use only a blue or black pen. No pencils are permitted.
 They are not permitted to use electronic translators.
 They should complete the tests in exam conditions ie they must not talk at any time.
 Be sure to monitor that there is no copying or cheating.
A set of model answers has been provided. Use the record sheet following the Answer Sheet to mark
and record student outcomes.
Assessment Outcomes
The assessment result will be given as either:
 S – Satisfactory
 NS – Not Satisfactory – requires re-assessment
Students will be awarded C = Competent on completion of the unit when satisfied that the student has
completed all assessments and has provided the appropriate evidence required to meet all criteria. Failure
to meet this requirement will result in a NYC = Not Yet Competent and students will be eligible to be reassessed.
To be deemed competent in the units, students must achieve satisfactory outcomes in both theory and
practical components of the units.
Reasonable Adjustment
Remember to make adjustment in the assessment methods for any learners with special needs,
particularly those with language and literacy requirements.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context
of the job role, and:
 follow standard recipes for dishes that demonstrate use of each of the following ingredients:
 bread and bakery items
 condiments
 dairy products
 dressing ingredients
 dry goods
 eggs
 farinaceous products
 frozen goods
 fruit
 herbs and spices
 meat
 poultry
 seafood
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 6
 vegetables
 follow standard recipes to prepare the following appetisers and salads:
 appetisers:
 antipasto
 canapés
 hors d’oeuvres
 tapas
 salads:
 classical
 modern
 cold
 warm
 fruit
 use at least four of the following cookery methods and complete mise en place activities when
preparing the above dishes:
 baking
 boiling
 blanching
 frying
 grilling
 poaching
 roasting
 steaming
 prepare the above dishes for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced
 following procedures for portion control and food safety practices when handling and
storing different food types
 responding to special customer requests and dietary requirements.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this
unit:
 culinary terms and trade names for ingredients commonly used in the production of different
appetisers and salads
 contents of stock date codes and rotation labels and their implication for food quality standards
 characteristics of different appetisers and salads:
 appearance and presentation
 classical and contemporary variations
 freshness and other quality indicators
 nutritional value
 service style
 taste
 texture
 quality indicators for appetisers and salads
 cookery methods for appetisers and salads
 dressings, sauces and garnishes for salads
 mise en place requirements for appetisers and salads
 appropriate environmental conditions for storing appetiser and salad products to:
 ensure food safety
 optimise shelf life
 safe operational practices using essential functions and features of equipment used to produce
appetisers and salads.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 7
Assessment Schedule
Unit of competence Assessment type Assessment number Scheduled week
SITHCCC007 – Prepare stocks,
sauces and soups Assignment Assessment 1 Week 3
SITHKOP004 – Develop menus for
special dietary requirements Assignment
(combined) Assessment 2
Part A – Week 2
Part B – Week 3
Part C – Week 4
Part D – Week 5
SITHCCC018 – Prepare food to
meet special dietary requirements
SITHCCC006 – Prepare appetisers
and salads Assignment Assessment 3 Week 5
SITHCCC007 – Prepare stocks,
sauces and soups Practical
demonstration
Assessment 4
Menu A
Menu B
Week 1
SITHCCC006 – Prepare appetisers
and salads
SITHCCC007 – Prepare stocks,
sauces and soups
Practical
demonstration
Assessment 5
Menu C
Menu D
Week 2
SITHKOP004 – Develop menus for
special dietary requirements Practical
demonstration
Assessment 6
Menu E
Menu F
Week 3 SITHCCC018 – Prepare food to
meet special dietary requirements
SITHKOP004 – Develop menus for
special dietary requirements
Practical
demonstration
Assessment 7
Menu G
Menu H
Menu I
Week 4 SITHCCC018 – Prepare food to
meet special dietary requirements
SITHCCC006 – Prepare appetisers
and salads
SITHCCC006 – Prepare appetisers
and salads
Practical
demonstration
Assessment 8
Menu J
Menu K
Week 5
SITHCCC007 – Prepare stocks,
sauces and soups Written Test Assessment 9 Week 3
SITHKOP004 – Develop menus for
special dietary requirements Written Test
(combined) Assessment 10 Week 4 SITHCCC018 – Prepare food to
meet special dietary requirements
SITHCCC006 – Prepare appetisers
and salads Written Test Assessment 11 Week 5
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 8
Assessment 3 Assignment
SITHCCC006 – Prepare appetisers and salads
For this assignment you are required to demonstrate your knowledge of appetizers and salads.
This assignment consists of two (2) parts. You must complete them both. Assignments must be
submitted with the assignment cover sheet to the trainer in class.
Assessment Research Topics – Criteria
Your assessor will be looking for evidence of your knowledge of:
 historical development and current trends in salads and appetisers
 suitable commodities and food combinations for use in salads and appetisers
 compatible dressings and sauces for incorporating into or accompanying salads
 methods of attractive presentation for salads and appetisers
 nutritional values of appetisers, salads and salad ingredients and the effects of cooking on nutrients
 culinary terms commonly used in the industry with regard to appetisers and salads
Assessment Results
The assessment result will be given as either:
 S – Satisfactory
 NS – Not Satisfactory
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 9
Assignment Cover Sheet
The cover sheet below must be attached to your assignment. Your assignment will not be
accepted if the cover sheet is not attached.
You must submit your assignment to your teacher, in class, on the date your teacher specifies.
When you submit your assignment, you must place your signature on both parts of this document
(the Assignment Cover Sheet and the Assignment Submission Receipt). You must tear off the
assignment submission receipt and keep it. If you are unable to produce the assignment
submission receipt when requested, your assignment will be assessed as Not Yet Complete.
You must keep a copy of your assignment. If you are unable to produce a copy of your assignment when
requested, your assignment will be assessed as Not Yet Complete.
Module Group Number (if applicable)
Teacher Due Date
Assessment Description (number and name of assessment)
Declaration:
1. This assignment is my own work.
2. I specified in my assignment any assistance I received in its preparation and I referred to any sources from
which I used data, ideas, or words, either quoted directly or paraphrased.
3. This assignment was prepared by me specifically for this module, as directed by my teacher.
I certify the above to be true. By signing this statement, I agree to the penalties that apply in the event of any
breach of academic conduct, including copying, cheating and plagiarism.
Student ID Student name/s Signature
For authorised group assignments, all students who have contributed to the assignment
sign above.
Students whose names do not appear will not get a mark for this assignment.
Assignment Submission Receipt (please tear off)
This receipt must be retained and submitted if requested
Module: Assessment Description:
Date of Submission: Student ID:
Student Name: Student Signature:
Teacher Name: Teacher Signature:
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 10
Part A
1. Design a Menu for a cocktail function to be held at an art gallery. The Menu should include 5 cold
and 5 hot Canapés. Describe each canapé in detail including garnishes and accompaniments
Hot Canapés 1
Hot Canapés 2
Hot Canapés 3
Hot Canapés 4
Hot Canapés 5
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 11
Cold Canapé 1
Cold Canapé 2
Cold Canapé 3
Cold Canapé 4
Cold Canapé 5
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 12
Part B
Provide Descriptions for the following Salads including a list of ingredients and type of dressing used.
Salad Nicoise
Coleslaw
Salad Caprese
Russian Salad
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 13
Waldorf salad
Part C
Question 1
Write my Essay Online Writing Service with Professional Essay Writers – Explain what problems may occur by omitting these preparation steps.
Vegetables have NOT been washed, peeled and re-washed to remove excess dirt
Question 2
Following the preparation of this dish you may find off cuts of vegetables are left. How can these
off cuts be utilised to ensure wastage is minimised?
Question 3
If off cuts cannot be used for anything how can we adjust the purchasing to ensure wastage is
minimised?
Question 4
Give 1 example of spoilage for each the following food items and 1 example how the spoilage
might have occurred
Potatoes Bananas Cans Frozen chicken Eggs
Spoilage
example
How the
spoilage
might have
occurred
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 14
Assessment 3 – Marking Guide
Unit of Competence SITHCCC006 – Prepare appetisers and salads
Student’s Name
Student’s ID
Assessor’s Name
Date of assessment
Assignment Assessment 1
Did the student demonstrate Yes No Comments
 historical development and current trends in
salads and appetisers
 suitable commodities and food combinations
for use in salads and appetisers
 compatible dressings and sauces for
incorporating into or accompanying salads
 methods of attractive presentation for salads
and appetisers
 nutritional values of appetisers, salads and
salad ingredients and the effects of cooking
on nutrients
 culinary terms commonly used in the
industry with regard to appetisers and salads
 check perishable supplies for spoilage or
contamination prior to preparation.
 clean work area, and dispose of or store
surplus and re-usable by-products according
to organisational procedures, environmental
considerations, and cost-reduction initiatives.
Feedback to student:
The student’s overall
performance is:
 Satisfactory  Not Satisfactory
Is re-assessment necessary?  Yes  No
Assessor
signature
Date
Student signature Date
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 15
Assessment 4, 7, 8 – Practical Demonstration
SITHCCC006 – Prepare appetisers and salads
For this assessment you are required to select, prepare and serve a range of dishes including appetisers
and salads from a list of menu items
You will be required to demonstrate your ability to:
 Select ingredients
 Select, prepare and use equipment
 Portion and prepare ingredients.
 Prepare appetisers and salads.
 Present and store appetisers and salads
Tasks
You are to prepare and present a number of menu items. You will complete these over a number of
sessions in the kitchen. Recipes are available on Blackboard and must be printed out before each
practical demonstration. The trainer/assessor will advise students how much time you have to complete
each dish.
You must complete the following tasks:
1. Write the ingredients list
2. Develop a Workflow Schedule
3. Select the required food items
4. Select the appropriate equipment
5. Prepare the mise-en-place
6. Cook and serve the dishes
7. Present the dishes using suitable sauces, garnishes and tableware
8. Store commodities and/or menu items as required according to food hygiene and safety, under correct
conditions and temperatures.
Assessment Research Topics – Criteria
You will be assessed on your ability to successfully complete the tasks and procedures above. Your
assessor will observe you and will assess you according to the attached Observation Checklist.
If your performance is not satisfactory you will be given the opportunity to undertake this assessment
again.
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 16
Assessment 4,7,8 – Practical Demonstration Observation Checklist
Student Name
Student ID
Assessor Name
Date
Assessment 4,7,8
Did the student demonstrate:
Date: Date: Date:
Assessment 4 Assessment 7 Assessment 8
Yes No Yes No Yes No
The required performance in relevant tasks, roles, skills
and in the applied knowledge to:
Prepare and present a variety of salads and dressings.
 Choose suitable ingredients that meet enterprise quality
standard for salads and dressings.
 Prepare salads using fresh seasonal ingredients to an
acceptable enterprise standard to maximise nutritional
value, eating characteristics and taste.
 Prepare suitable sauces and dressings to either
incorporate into, or accompany, salads.
 Present salads attractively according to enterprise
standards.
Prepare and present a range of hot and cold appetisers.
 Produce appetisers to an acceptable enterprise
standard using the correct ingredients ensuring
symmetry and neatness of presentation, appropriate
ingredient combinations, precise and uniformly cut
ingredients, and attractive service ware and garnishes.
 Select and prepare glazes correctly, where required.
 Select and use correct equipment to assist in
production of appetisers.
 Use quality trimmings or other leftovers where and
when appropriate.
 Prepare and present appetisers in a hygienic, logical
and sequential manner within the required timeframe.
 Present appetisers attractively according to classical,
cultural or enterprise standards.
Store appetisers and salads.
 Store appetisers and salads in appropriate conditions
and containers and at the correct temperature to
maintain freshness, taste and quality.
Required skills:
 knife skills to prepare a range of appetisers and salads
 safe work practices, particularly when using knives
 logical and time-efficient work flow
 waste minimisation techniques and environmental
considerations in relation to appetisers and salads
 problem-solving skills to deal with problems such as
shortages of food items, mistakes or problems in
commodities or meals produced, and equipment failure
 literacy skills to read menus, orders and instructions
 numeracy skills to calculate quantities and portions
against orders.
The student’s overall performance is:  Satisfactory
Is re-assessment necessary?  Yes
Assessor signature Date
Student signature Date
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 17
Assessment 11- Written test
Cert IV Commercial Cookery B
Student Number:
Name:
Group:
Trainer:
Result: S / NS
Instructions:
 Mobile phones must be off. They may not be placed on silent. Students who have been found to
have left their phone on will have their paper confiscated.
 READ through paper first.
 Complete all questions as directed in pen – blue or black only.
 The use of electronic translators is not permitted.
 You may not talk at any time unless directed, including, when you are leaving the exam. Students
talking at any time, unless directed, will have their paper confiscated.
 Copying and cheating students will have their paper confiscated
 Students leaving an assessment room will be deemed to have completed their assessment and
will NOT be permitted to return.
 Confiscated papers will not be assessed.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 18
Assessment 11 – Marking Guide
Student name
Student ID
Assessor name
Unit of Competency SITHCCC006 – Prepare appetisers and salads
Assessment Assessment 5
Overall student
performance
Response Comments
S NS
Short Answer Questions
Q1
Q2
Q3
Q4
Q5
Q6
Q7
Q8
Q9
Multiple choice questions
Q1
Q2
Q3
Q4
Q5
Q6
Q7
Q8
Q9
Q10
The student’s knowledge overall was Satisfactory  Not satisfactory 
Feedback:
Assessor’s signature
Student’s signature
Date of assessment
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 19
Final Assessment Summary & Feedback
Student Name Student ID
Trainer Name Date of
Completion:
Module: Certificate IV in Commercial Cookery
Unit of
Competency: SITHCCC006 – Prepare appetisers and salads
Assessments
Student Results
Satisfactory Not Satisfactory Not Completed
Assignment: Assessment 3   
Practical Demonstration: Assessment
4
  
Practical Demonstration: Assessment
8
  
Written Test: Assessment 11   
Feed back to student:
Result:  Competent  Not Yet Competent
Is Re-Assessment Required:  Yes  No
Assessor’s Signature Printed Name Date
Student’s Signature Printed Name Date
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 20
Appendix 1 – Menus and Recipes
Cert IV Commercial Cookery B
Introduction
The recipes and the menus can be downloaded from Blackboard. The menus are
designed to meet the required criteria for each of the units in this module. Details of
the weekly schedule, assessment details are explained below.
Practical sessions
Students are timetabled to attend six hours of practical class in a week. Practical sessions will be conducted
at one of the Holmes practical kitchens (refer to the timetable).Students must take the completed workflow
plan and a hard copy of the recipes to the practical session. Students must report to the allocated kitchen in
complete uniform (chef’s uniform, kitchen clogs, 2 tea towels and weighing scale) to the kitchen. The trainer
will demonstrate the recipes in class and explain the sequencing in which the workflow needs to be carried
out to complete the menu items on time for presentation.
Dishes will be produced over the 5 weeks of the course.
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 21
Menus Week 1 to Week 5
SITHCCC007 – Prepare stocks, sauces and
soups
SITHCCC006 – Prepare appetisers and salads
SITHKOP004 – Develop menus for
special dietary requirements
SITHCCC018 – Prepare food to meet
special dietary requirements
SITHCCC006 – Prepare appetisers
and salads
SITHCCC006 –
Prepare appetisers
and salads
Week 1:
Menu A
• White Chicken Stock
• Brown beef stock
• Fish stock
Freeze stock and keep for
week 2
Menu B
• Béchamel
• A la crème
• Mornay
• Veloute
• Supreme
• Champignon
• Mayonnaise
• Tartare sauce
• Cocktail sauce
• Aioli sauce
• Hollandaise sauce
• Mousseline
• Béarnaise
SITHCCC006 – Prepare
appetisers and salads
Canapés
• Calamari rings
• Oyster Kilpatrick
• Oyster Rockefeller
• Tempura vegetable
with sweet chilli sauce
Week 2:
Menu C
• Roasted
pumpkin soup
• Glaze
• Espagnole
Sauce
• Demi glaze
• Consommé
Nature
• Chicken Noodle
Soup
Menu D
• Seafood
chowder
• Tom yum soup
• Cream of
cauliflower
• Minestrone
Week 3:
Menu E – Gluten
free
• Chinese style
pork skewers
with Asian
greens
• Lemon tart
• Spiced
orange roast
chicken
Menu F – Vegan
• Avocado
tacos
• Stir fried
vegetables
served with
steamed rice
• Vegan
Chocolate
cake
Week 4:
Menu G – High
fibre diet
• Lentil and
sausage soup
• Pasta Fagioli
• Cranberry and
Apple crisp
Menu H –
Vegetarian
• Moussaka
• Artichoke and
sun dried
tomato tart
• Baklava
Menu I – Diabetic
diet
• Plum Tomato
and Escarole
Salad with
Parmesan
Balsamic
Dressing
Week 5:
Menu J – Salads
• Spicy Oriental
beef salad
• Greek salad
• Assorted mini
pizza
• Rice Paper Roll
Menu K – Salads
• Caesar salad
• Herbed chicken
croutons
• Honey grilled
shrimps (also
gluten free)
• Tapas Selection
• Chorizo
• Prawns
• Chicken
Hearts
• Quail Eggs
Menus in week 3 and 4 will need to be
served as a 3 course meal
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 22
Week 1: Menu A
White Chicken Stock – Yield 2 litres
Ingredients
 1kg Chicken bones
 60g Onions
 100g Carrots
 40g Celery
 Bouquet Garni
 2.5l Water
Method:
 Cut up the bones and remove surplus fat
 Put the bones in a clean stock pot. Cover with cold water and bring to the boil.
 Skim the scum from the surface. Add the washed peeled vegetables cut as for mirepoix and the
bouquet garni. Re-boil, and then simmer for 3 hours.
 When the stock is ready, add a small quantity of cold water and skim carefully.
 Strain into a clean container and cool quickly, or keep very hot if required immediately.
 When cool, cover and store in a refrigerator. If the stock is not used within 36 hours, skim off the fat,
bring to the boil and simmer for 15 minutes before use.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 23
Week 1: Menu A
Brown Beef Stock – Yield 2 litres
Ingredients
 1kg Beef bones
 60g Onions
 100g Carrots
 40g Celery
 Bouquet Garni
 2.5l Water
Method:
 Cut up the bones and remove surplus fat
 Put the bones in a clean roasting tray add the washed peeled vegetables cut as for mirepoix.
 Place them in a hot oven until brown
 Put the bones in a clean stock pot, and cover with cold water.
 Deglazed roasting tray to collect all tray sediments and add to stock pot, and then bring to the boil.
 Add the bouquet garni
 Skim the scum from the surface. Re-boil, and then simmer for 3 hours.
 When the stock is ready, add a small quantity of cold water and skim carefully.
 Strain into a clean container and cool quickly, or keep very hot if required immediately.
 When cool, cover and store in a refrigerator. If the stock is not used within 36 hours, skim off the fat,
bring to the boil and simmer for 15 minutes before use.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 24
Week 1: Menu A
Fish Stock – Yield 1 litre
Ingredients
 50g Butter
 30g Onions (finely sliced)
 ½ Bay leaf
 2 Pepper corns
 2-3 Parsley stalks
 5mls Juice of lemon
 500g Fish bones
 1.2lts Water (cold)
Method:
 Melt the butter in a deep pan. Place the onions in the pan with bay leaf, peppercorns, parsley stalks
and lemon juice.
 Add the washed bones, cover with a lid and lightly stew for approximately 5 minutes without colour.
 Add cold water and bring to the boil. Skim and simmer gently for 20 minutes.
 Strain and reserve for use.
Special points:
• Cooking for more than 20 minutes will extract a bitter flavour from the bones and render the stock
unpalatable.
• The quality of the stock will be considerably improved by substituting 150 ml of dry white wine for the
same amount of water
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 25
Week 1: Menu B
Béchamel sauce
Ingredients:
 50g Butter
 50g Flour
 500ml Milk
 ¼ Onion
 1 Clove
 1 Bay leaf
Method:
 Heat the butter in a pan and add the flour to make a white roux.
 Add the milk to the roux and make sure you stir it constantly to avoid any lumps in the sauce.
 Pierce the onion with the clove and the bay leaf. Add the onion clout to the sauce and simmer till the
sauce thickens.
 Strain the sauce into a clean container and cover to prevent a skin formation.
 Use as required.
Week 1: Menu B
A la crème:
1. To each litre of Béchamel sauce, add 100 ml of cream and 50g of butter.
2. Strain and keep hot. Cover to prevent skin forming.
Week 1: Menu B
Mornay sauce:
1. To each litre of Béchamel sauce, add 120g of grated parmesan cheese, 2 egg yolks and 50g of
butter.
2. Mix well. Do not boil.
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CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 26
Week 1: Menu B
Veloute
Ingredients:
 50g Butter
 50g Flour
 700ml Stock
Method:
 Make a fawn roux in a sauce pan. Allow the roux to cook, taking care that the heat of the sauce pan
does not overcook it.
 Bring the stock to the boil.
 Set the sauce pan on a moderate heat and gradually stir in the stock with a whisk to make a silky
smooth sauce.
 Allow the sauce to simmer.
Note:
Veloute gets its name depending on the stock used, for example: if veal stock is used to make the
veloute, then it’s a veal veloute.
Week 1: Menu B
Supreme sauce (using chicken veloute)
 To each litre of chicken veloute add 100 ml of cream and 100 ml mushroom stock or 50g of
mushroom trimming.
 Reduce to correct consistency.
 Season and pass through a fine strainer.
 Reheat and remove from the stove. Add 50g of butter and stir vigorously.
 Keep hot for use as required. Keep covered to prevent skin forming. If not required for immediate use,
cool quickly.
Week 1: Menu B
Champignon sauce (white, using a veloute base)
Ingredients:
 50g Butter
 250g Mushroom sliced
 2ml Lemon juice
 500ml Supreme sauce
Method:
 Melt butter in a saucepan add the sliced mushroom and lemon juice.
 Sweat the mushrooms and keep them white.
 Add the supreme sauce and bring to simmer.
 Correct the seasonings. Skim and keep covered to prevent skin forming.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 27
Week 1: Menu B
Mayonnaise
Ingredients:
 2 Egg yolks
 5ml Vinegar
 2g Dry mustard
 Trace Salt
 Trace White pepper
 250ml Oil
 5 – 8ml Hot water
Method:
 Place the egg yolks, vinegar and seasoning in a stainless steel bowl and whisk well.
 Gradually add the oil very slowly, whisking continuously until all the oil is incorporated.
 Add the boiling water to stabilise the mayonnaise.
 Correct the seasoning.
Note:
 If the sauce becomes too thick, the addition of a little vinegar or water will correct the consistency.
 Any good quality vegetable oil may be used, with the best results being obtained from olive oil.
 The mayonnaise should be stored in a cool place and covered with a lid but not refrigerated.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 28
Week 1: Menu B
Tartare sauce
Ingredients:
 100ml Mayonnaise
 10g Capers (chopped)
 15g Gherkins (chopped)
 5g Parsley (chopped)
Method:
 Place all the chopped ingredients into a bowl and add the mayonnaise sauce.
 Mix well and use as required.
Note:
 Do not chop the capers or gherkins very finely as a mushy sauce will result.
 Ensure that the parsley is chopped and washed well or the sauce will appear green.
Week 1: Menu B
Cocktail sauce
Ingredients:
 100ml Mayonnaise
 30ml Tomato ketchup
 15ml Cream
 2 drops Worcestershire sauce
 2 drops Lemon juice
 2ml Brandy
Method:
 Mix all the ingredients together, correct the seasoning and use as required.
Week 1: Menu B
Aioli sauce
Ingredients:
 2 Garlic cloves
 2 Egg yolks
 250ml Olive oil
 5ml Lemon juice
 A pinch Salt
 A pinch Pepper
Method:
 Crush the garlic extremely well add the egg yolk and salt. Add olive oil, very slowly, in a thin stream,
while beating. As the emulsion forms, oil can be added faster.
 Add the lemon juice and season.
SIT40516 – Certificate IV in Commercial Cookery
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Week 1: Menu B
Hollandaise sauce
Ingredients:
 300g Butter
 4 Pepper corns
 30ml Vinegar
 3 Egg yolks
 5ml Lemon juice
Method:
 Melt the butter in a bain-marie. Skim and keep warm.
 Place the pepper corn and the vinegar in a Stainless steel sauteuse and reduce until almost dry.
Allow to cool and add approx 30 ml water.
 Add the egg yolks and whisk continuously in a bain-marie until cooked.
 Remove from the bain-marie and allow it to cool until lukewarm while whisking.
 Add the melted butter gradually, whisking continuously. Pass through a muslin cloth or fine strainer
into a warm container. Adjust the seasoning with salt only.
 Finish with the lemon juice and keep at an even temperature of 30 – 37’c.
Note:
 Suitable for serving with boiled vegetables and poached fish.
 The addition of a little warm water may be necessary to lighten the texture and make the consistency
suitable for coating.
Week 1: Menu B
Sauce Mousseline:
Lightly whip 50 ml of cream and fold gently into 250 ml of sauce Hollandaise. This is suitable for serving
with boiled vegetables and poached fish
.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 30
Week 1: Menu B
Sauce Béarnaise
Ingredients:
 250g Butter
 10g Shallots (finely chopped)
 10g Tarragon and Chervil (finely chopped)
 4 Pepper corns
 25ml Vinegar
 3 Egg yolks
Method:
 Melt the butter in a bain-marie. Skim and keep warm.
 Place the vinegar, shallots and 10 g of chopped herbs in a stainless steel sauteuse and reduce until
almost dry. Allow to cool and add approx 10 ml water.
 Add the egg yolks and whisk continuously in a bain-marie until cooked. Remove from the heat and
allow it to cool until lukewarm while whisking. Add the melted butter gradually, whisking continuously.
Pass through a muslin or fine strainer into a warm container. Adjust seasonings with salt only.
 Mix the remaining chopped herbs (2). Keep at an even temperature of 30 – 37 °c.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 31
Week 1: Menu B
Calamari rings
Ingredients:
 150g Calamari
 20g Flour
 2 Eggs
 50g Bread crumbs
 A pinch Salt
 A pinch Pepper
Method:
 Clean and slice the calamari into rings.
 Dust the calamari in flour, dip in the egg mixture (eggs beaten with salt and pepper), then coat with
bread crumbs.
 Shallow fry the crumbed calamari until golden brown and evenly cooked through.
 Serve calamari with mixed cocktail sauce, tartare sauce and a lemon wedge.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 32
Week 1: Menu B
Oyster Kilpatrick
Quantity Ingredients
12 Oysters in the 1/2 shell
2 Bacon rashers (140 gr.) chopped finely
2 Tbsp Worcestershire sauce
Method:
1. Place the oysters on oven tray; top with bacon, drizzle with sauce. Grill until bacon is crisp
Week 1: Menu B
Oyster Rockefeller
Quantity Ingredients
40 g. Butter
1 cloves Garlic crushed
250 g . Spinach, trimmed, chopped coarsely
12 Medium oysters on the half shell
1/3 cup Breadcrumbs stale (25 g)
Method:
1. Melt half of the butter in a medium pan.
2. Add garlic and spinach; cook, stirring, about 3 minutes or until spinach is wilted.
3. Place oysters on oven tray; top with the spinach mixture, sprinkle with breadcrumbs. Drizzle with
remaining melted butter.
Grill until breadcrumbs are golden brown.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 33
Week 1: Menu B
Tempura of Vegetables with sweet chilli sauce
Ingredients:
 ½ Capsicum
 10g Leeks
 ½ Carrot
 Tempura batter
 Sweet chilli sauce
Tempura batter
 100g Flour
 50g Corn flour
 1 Egg white
 250mls Cold water
Tempura Batter
Method:
 Sift the flour and corn flour. Work in the cold water and egg white to a batter consistency.
Use appropriately.
Deep frying Vegetables:
 Cut the vegetables into desired shape.
 Dust them lightly with flour.
 Carefully draw through the batter and deep fry.
 Serve with sweet chilli sauce.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 34
Week 2: Menu C
Roast Pumpkin Soup
Ingredients
• 200g Pumpkin
• ½ Brown Onion
• 10g Butter
• 600ml Chicken Stock
• 30ml Cream
• Salt, Pepper (to taste)
Method:
 Clean and cut the pumpkin into cubes. Rub the pumpkin with oil. Place the pumpkin in the roasting
tray and roast in the oven at 190°c for 20 minutes.
 Heat butter in a pot over moderate heat, add the onion and sauté. Add the pumpkin and stir them.
 Add the chicken stock into the pot and bring to a boil. Simmer the soup until the vegetables are tender
and till it achieves a thick consistency. Blend the soup, add the seasonings and finish with cream.
 Serve garnished with chopped parsley and croutons.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 35
Week 2: Menu C
Glaze
 Reduce brown stock to 10%
 A glaze is a strained stock reduced over a period of time until it is 10% of its original volume, i.e. 10
litres of stock is reduced to 1 litre.
Note: Fish, Chicken, Beef, Veal etc., glazes can be made using the appropriate stock
Week 2: Menu C
Espagnole Sauce
• 60g onions, diced
• 32g carrots, diced
• 32g celery, diced
• 30g clarified butter
• 30g all-purpose flour
• 120ml brown stock
• 20g tomato purée
Bouquet garni
• 1 bay leaf
• ½ tsp dried thyme
• 3-4 fresh parsley stems
Method
 In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.
 Add the mirepoix and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though.
 With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated
and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so,
until it is light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.
 Slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.
 Bring to a boil, lower heat add the bouquet garni and simmer for about 50 minutes or until the total
volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at
the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.
 Remove the sauce from the heat and retrieve the bouquet garni. For an extra smooth consistency,
carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.
 Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 36
Week 2: Menu C
Demi glaze
 Combine equal quantities of reduced brown stock and Espagnole sauce
Note:
240ml of brown beef stock reduced by 50% = 120ml, combine with 120ml Espagnole sauce
Week 2: Menu C
Consommé Nature
Ingredients:
 1 Egg white
 125g Beef mince
 30g Finely chopped carrot
 30g Finely chopped celery
 5 Pepper corns
 1 Bay leaf
 1 sprig Thyme
 1 stalk Parsley
 500ml Cold white stock
 30g Onion brunoise
 1 L Cold brown stock
Method:
 Mix ingredients together except brown stock and place into a pan.
 Add brown stock, mix in well and slowly bring to the boil, stirring occasionally.
 Turn to simmer and do not stir, scum will raise on the top.
 Simmer for about 2 hours. Stir through filter paper and, remove any fat and adjust seasonings.
 Use as required.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 37
Week 2: Menu C
Chicken Noodle Soup
Ingredients:
• Chicken size 25
• 5ltr Water
• 200g Carrots
• 2 stalks Celery
• 200g Onion
• ½ Leek
• 1 sprig Thyme
• 2 Bay Leaves
• 1 Garlic Clove
• 20 Peppercorns
• 2 Cloves
• 150g Soup Noodles
Method:
 Place the chicken into a pot and top with water.
 Bring to the boil, reduce the heat and skim.
 Add the peeled vegetables, the spices and some salt.
 Simmer until the chicken is tender (~1 hour).
 Refresh the chicken and the vegetables.
 Remove the meat and dice
 Strain the soup and dice the vegetables.
 Boil the noodles separately.
 Combine the chopped vegetables and the meat in the soup and reheat.
 Mix in the noodles and serve in a hot bowl.
Note:
You may keep the noodles separately as they can swell up. Add just before service.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 38
Week 2: Menu D
Seafood Chowder
Ingredients:
• 100g Mixed seafood
• 150g Potato diced
• 20g Onion diced
• 20g Carrot diced
• 20g Celery diced
• 1Garlic clove (chopped)
• 1tsp Tomato paste
• 10g Butter
• 400ml Seafood stock
• 50ml Cream
• 5g Thyme
Method:
 Sweat the onion and garlic in butter in a saucepan. Add vegetable stir them quickly in ½ minute then
add tomato paste mix well.
 Add the stock just cover them. Season them very lightly, and then boil until just tender.
 Add the seafood bring to boil simmer for 5 minute only, and then blend them together.
 Reheat the soup and add the cream do not allow to boil.
 Correct the seasoning and consistency, and serve
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 39
Week 2: Menu D
Tom Yum Soup
Ingredients:
• 1 ltr Chicken stock
• 1 stalk Lemongrass, bruised
• 6 Kaffir lime leaves
• 1 Garlic clove (sliced)
• 3cm knob Ginger, sliced
• 100g Button mushrooms
• 100g Oyster mushrooms
• 300g Chicken breast, thinly sliced
• 1 Bird’s eye chilli, seeds removed, finely chopped
• 2 tablespoons Fish sauce
• 2 tablespoons Lime juice
• 1 teaspoon Palm sugar
• ½ cup Coriander leaves
Method:
 In a large saucepan or wok bring chicken stock to the boil with the lemongrass, kaffir lime leaves,
garlic and ginger. Simmer for 5 minutes to allow flavours to infuse.
 Toss in mushrooms and cook for further 3 minutes. Add the chicken, simmer gently for 2 minutes.
 Remove from the heat and stir though the chilli, fish sauce, lime juice, palm sugar and coriander
leaves. Serve immediately
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 40
Week 2: Menu D
Cream of Cauliflower soup
Yield 5-6 serves
Ingredients
• 50g Butter
• 50g Flour
• 1 – 1.2 lts White stock
• 250g Cauliflower
• 100mls Cream
Method:
 Prepare a blond roux and add the chicken stock to make a smooth veloute.
 Wash and separate the cauliflower into small florets.
 Add the cauliflower into the veloute and simmer for 30 to 40 minutes. Skim as necessary.
 Pass through a soup mil or blender.
 Bring to the boil, then turn down and add cream stirring continuously.
 Season to taste and serve garnished with chopped parsley and cream.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 41
Week 2: Menu D
Minestrone:
Serves 12
Ingredients:
• 150g Potatoes
• 150g Carrots
• 150g Cabbage
• 50g Celery
• 50g Leek
• 50g Turnip
• 100g Onion, diced
• 100g Butter
• 100g Bacon or pancetta
• 100g Tomato paste Garlic
• 2 Cloves
• 2 litres Stock
• 1 Bouquet Garni
• 50g Peas, shelled
• 50g Beans
• 50g Cauliflower rosettes
• 1 Tomato, concassee
• 80g Spaghetti
• Seasoning
Method:
 Cut the potatoes, carrots, cabbage, celery, leek and turnip into paysanne.
 Cut the cauliflower into rosettes.
 Top and tail the beans and cut into small pieces.
 Remove the rind and dice the bacon.
 Sweat the diced onion in butter.
 Add the bacon and vegetables and sweat without colour.
 Add the tomato paste, squashed garlic and herbs. Roast lightly.
 Add the stock and bouquet garni and cook slowly for 20minutes.
 Add the peas, beans, cauliflower, tomato concassee and cook for another 10 minutes.
 Add the boiled pasta and adjust the seasoning.
 Place in a pre-warmed soup bowl.
 The soup can be garnished with toasted bread and/or fresh herbs (sage, thyme).
 Serve with parmesan on the side.
SIT40516 – Certificate IV in Commercial Cookery
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Week 3: Menu E
Chinese style pork skewers with Asian greens
Ingredients
• 250g pork fillet, trimmed, diced
• 1 tsp Chinese five-spice powder
• olive oil cooking spray
• 1 red onion, thinly sliced
• 1 garlic cloves, crushed
• 50 ml vegetable stock (made using stock cubes)
• 1 Tbsp oyster sauce
• 2 baby bok choy, quartered lengthways
• 30g snow peas, topped, thinly sliced lengthways
Method
 Thread pork equally among skewers. Sprinkle with five-spice. Preheat a chargrill plate on high heat.
Lightly spray skewers with oil. Cook for 3 minutes each side or until pork is just cooked through.
 Meanwhile, heat a wok over medium-high heat. Lightly spray with oil. Add onion and garlic. Stir-fry for
1 minute. Add stock, oyster sauce and bok choy. Stir-fry for 3 minutes or until just wilted. Remove
from heat. Add snow peas and toss to combine. Divide between plates. Serve with pork skewers.
SIT40516 – Certificate IV in Commercial Cookery
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Week 3: Menu E
Lemon tart
Ingredients
• 1 cup rice flour
• 1/2 cup gluten-free cornflour
• 1/2 cup soy flour
• 150g butter, chilled, chopped
• 2/3 cup caster sugar
• 2 Tbsp chilled water
• 3/4 cup mascarpone cheese
• 3 large lemons, juiced, rind grated
• 4 eggs, at room temperature
• pure icing sugar to serve
• shredded lemon rind to serve
• double cream, to serve
Method
 Preheat oven to 180°C. Grease and line a 3cm deep, 23cm (base) fluted tart pan.
 Sift flours 3 times. Process flours, butter and half the sugar in a food processor until the mixture
resemble crumbs. Add water and process until mixture comes together. Turn the dough onto a
lightly corn floured surface. Knead gently. Shape into a 10cm disc. Wrap in baking paper. Refrigerate
for 30 minutes.
 Roll the pastry out between 2 sheets of baking paper until 2mm thick. Shape into a 30cm disc. Use
pastry to line the base and sides of pan. Refrigerate for 15 minutes.
 Line pastry with baking paper. Two-thirds fill the base with uncooked rice. Bake the pastry for 10
minutes or until the pastry is firm. Remove rice and paper. Bake for 5 minutes or until pastry is light
golden. Reduce oven to 160°C.
 Using an electric mixer, combine mascarpone, 1 tablespoon lemon rind, 2/3 cup lemon juice and
remaining sugar. Add eggs, 1 at a time, beating well after each.
 Pour filling into pastry case. Place tart on a baking tray. Bake tart for 45 to 50 minutes or until the
filling has set. Cool in pan. Dust with icing sugar. Top with lemon rind and serve with cream.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 44
Week 3: Menu E
Spiced orange roast chicken
Ingredients
• 1.2kg chicken thigh fillets
• 80ml (1/3 cup) fresh orange juice
• 80ml (1/3 cup) honey
• 2 tsp olive oil
• 2 garlic cloves, crushed
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 orange, thinly sliced
• Finely chopped fresh chives, to serve
Method
 Place the chicken in an ovenproof dish. Add the orange juice, honey, oil, garlic, coriander, cumin and
turmeric and gently toss until combined. Season the chicken with salt and pepper. Cover with plastic
wrap and place in the fridge for 1 hour to marinate.
 Preheat oven to 180°C. Place the orange over the top of the chicken. Roast in the oven, basting with
pan juices, for 45 minutes or until golden and cooked through. Place on a serving platter and top with
chives to serve.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 45
Week 3: Menu F
Avocado tacos
Ingredients
• 2 avocados – peeled, pitted, and mashed
• 1/4 cup onions, diced
• 1/4 tsp garlic salt
• 12 (6 inch) corn tortillas
• 1 bunch fresh cilantro leaves, finely chopped
• Jalapeno pepper sauce, to taste
Method
 Preheat oven to 165° C
 In a medium bowl, mix avocados, onions, and garlic salt.
 Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to 5
minutes, until heated through.
 Spread tortillas with the avocado mixture. Garnish with cilantro and sprinkle with jalapeno pepper
sauce.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 46
Week 3: Menu F
Stir fried vegetables with steamed rice
Ingredients
• 1 Tbsp cornstarch
• 1 1/2 cloves of garlic, crushed
• 2 tsp chopped fresh ginger root, divided
• 1/4 cup vegetable oil, divided
• 1 small head broccoli, cut into florets
• 1/2 cup snow peas
• 3/4 cup julienned carrots
• 1/2 cup halved green beans
• 2 Tbsp soy sauce
• 2 1/2 Tbsp water
• 1/4 cup chopped onion
• 1/2 Tbsp salt
Method
 In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until
cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
 Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for
2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and
remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
 Serve with steamed rice
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 47
Week 3: Menu F
Vegan Chocolate cake
Ingredients
 1 1/2 cups all-purpose flour
 1 cup white sugar
 1/4 cup cocoa powder
 1 tsp baking soda
 1/2 tsp salt
 1/3 cup vegetable oil
 1 tsp vanilla extract
 1 tsp distilled white vinegar
 1 cup water
Method
• Preheat oven to 175°C. Lightly grease one 9×5 inch loaf pan.
• Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix
together until smooth.
• Pour into prepared pan and bake at 175 °C for 45 minutes. Remove from oven and allow cake to
cool.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 48
Week 4: Menu G
Lentil and Sausage Soup
Ingredients
• 150 g Lentils, uncooked
• 80 g Sausage cut into 1 inch (2.5cm) pieces
• 100 g Onion, chopped
• 80 g Celery, chopped
• 80 g Carrots, chopped
• 100 g Potato, diced
• 2 Tbsp (5 g) Parsley
• 1 l Beef broth
• ½ tsp (2 g) Black pepper
• 1/8 tsp (1 g) Nutmeg
Method
• Wash and drain lentils. Brown sausage and keep aside.
• Heat oil in a pot, add onion and cook until translucent.
• Add remaining ingredients and simmer 1 1/2 to 2 hours, stirring occasionally to prevent sticking.
• Check for seasonings. Slice sausages and add to the soup just before serving.
• Garnish with chopped parsley.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 49
Week 4: Menu G
Pasta Fagioli
Ingredients
• 100 g Kidney beans (canned)
• 500 ml Water
• 5 ml Olive oil
• 20 g Onion, finely chopped
• 2 cloves Garlic, minced
• 20 g Carrot, thinly sliced
• 20 g Green pepper, chopped
• 250 g Canned tomatoes
• 6 g Salt (sea salt if on a corn-free diet*)
• 100g Pasta elbows, shells or macaroni
• 8 g Fresh basil, chopped, or 1 Tbsp (6g) dried basil
Method:
• Sauté onions, garlic, carrots and green pepper in olive oil. Add vegetables, tomatoes, and simmer 20
minutes.
• In a separate pot, bring 1.9L of salted water to a boil and cook pasta until al dente.
• Drain and rinse well.
• Drain the canned beans and add to the sauce.
• Gently stir pasta and basil into the beans and serve
SIT40516 – Certificate IV in Commercial Cookery
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Week 4: Menu G
Cranberry – Apple Crisp
Ingredients
250 g Cranberries, fresh or frozen, coarsely chopped
200 g Apples, unpeeled, cored and thinly sliced
50 g Sugar, white
½ tsp Cinnamon
8 ml Lemon juice
8 g Flour
Topping Mixture
15 g Brown sugar, packed
15 g Flour, unbleached
35 g Rolled oats, regular or quick
20 g Margarine, melted
Method
• Preheat oven to 190°C.
• In a large bowl, combine cranberries, apples, sugar, cinnamon, lemon juice and 1/2 Tbsp (8g) flour.
• Transfer mixture to 9-inch (20cm) square or oval baking dish that has been sprayed with vegetable oil
spray.
• In a small bowl, combine topping ingredients. Mix thoroughly with a fork. Sprinkle over fruit mixture.
• Bake 40 minutes or until top is lightly browned and apples are tender when pierced with a fork.
SIT40516 – Certificate IV in Commercial Cookery
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Week 4: Menu H
Moussaka
Ingredients
• 240 g Aubergines (Eggplant)
• 60 g Onions
• 3 ripe Tomatoes
• 30 g Butter
• 20 g Grated vegetarian cheese
• 28 g Butter
• Olive oil
• 3 Eggs
• 0.7 L White sauce
• 1 Pinch Cinnamon
Method
 Slice half the Aubergines and fry until tender in olive oil, drain and set aside.
 Boil the remaining Aubergines cut into large chunks, soak in water until softened, peel and chop.
 Sauté the onion in olive oil until tender and then add the Aubergines pulp and the chopped tomatoes.
 Stir in 2 Tbsp of the white sauce and add the cinnamon.
 Line a greased dish with a layer of the fried Aubergines cover with some of the tomato mixture and
sprinkle with grated cheese.
 Alternate these layers using all the fried Aubergines but only half of the cheese.
 Beat the eggs into the remaining white sauce and pour over the dish.
 Sprinkle with remaining cheese and bake in a moderate oven for 30-40 minutes, or until golden.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 52
Week 4: Menu H
Artichoke and Sundried Tomato Tart
Ingredients
• 200 g Puff pastry
• 100 g Cream cheese
• 80 g Tinned artichoke hearts in brine (rinsed and drained)
• 10 ml Sundried tomato paste
• Egg yolk, beaten
• 35 g Sundried tomatoes
• Greek black olives (stoned)
• 25 g Wild rocket, or mixed herb leaves
• 5 ml Balsamic vinegar
• 5 ml Capers, rinsed
• 5 ml Extra virgin olive oil
• 15 ml Fresh mint
Method
• Heat the oven to 200°C.
• Cut out four circles from the pastry (approximately 11cm diameter.) and place on a lightly greased
baking sheet, or in a 4 portion Yorkshire pudding tray.
• Using a pastry brush, brush the edges of pastry with the beaten egg yolk.
• Mix together in a food processor, cream cheese, 100g artichoke hearts and the sun dried tomato
paste into a smooth paté. Spread over the pastry base up to the egg washed border.
• Cut the remaining artichoke hearts into quarters and arrange in a fan on the paté, alternating with
the sundried tomatoes. Add an olive into the center and bake for 15 minutes until pastry is golden.
• Finely chop the mint, leaving several leaves in thin slices for garnish. Combine with the balsamic
vinegar, capers and olive oil and toss with the rocket.
• To serve, divide salad between four plates and place tarts on top while still warm.
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Week 4: Menu H
Baklava
Ingredients
120 g Butter
120 g Sugar
6 sheets Filo pastry
150 g Chopped walnuts
120 ml Hot water
Pinch Cinnamon
Syrup
120 g Sugar
120 g Honey
120 ml Water
1 Lemon (juiced)
Method
• Preheat oven to 180°C
• Melt half the butter, all the sugar and the hot water in a pan then add the nuts.
• Melt the remaining butter separately and use to brush the filo.
• Line a greased baking dish with 3 or 4 sheets of filo, brushing each one with butter.
• Spread with a little of the filling, sprinkle with cinnamon and cover with more filo.
• Continue to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo.
• Tuck in ends of the pastry and score the top layer with a sharp knife.
• Bake in a moderate oven until golden and crisp.
• While this is cooking, boil together the sugar, honey and lemon juice.
• Pour over the cooked dish while it is still hot.
• Leave to cool and then slice before serving.
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Week 4: Menu I
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing (diabetic diet)
Ingredients
• 2 cups escarole – torn, rinsed and dried
• 2 cups romaine lettuce – torn, washed and dried
• 2 cups Bibb lettuce, rinsed and torn
• 12 slices plum tomato
• 1/2 cup balsamic vinegar
• 1 Tbsp olive oil
• 1 Tbsp grated Parmesan cheese
• 2 cloves garlic, minced
• 1 Tbsp lemon juice
• 1/4 cup low fat, low sodium chicken broth
• salt and pepper to taste
Method
• In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
• Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper.
• Pour over salad, toss and serve.
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Week 5: Menu J
Spicy oriental beef salad
Ingredients:
• 250g Sirloin or rump (trimmed, no fat)
• 15ml Peanut oil
• 1 Spring onions, finely chopped
• 1 garlic clove (chopped fine)
• ½ Lemon juiced
• 10g Sugar
• 50 ml Soy sauce
• 20 ml Fish sauce
• ½ Chilli (finely chopped)
• ½ Fresh coriander
• 125 g Bean sprouts
• ½ Red capsicum (cut into julienne)
• ½ Green capsicum (cut into julienne)
Method:
• Cut the meat into very thin strips, heat oil and brown meat over a high heat stirring constantly until
just cooked. Set aside in a bowl.
• Combine the spring onions, crushed garlic, lemon juice, sugar, soya sauce, fish sauce, fish sauce,
chili and coriander and add to the cooked beef strips. Leave to marinate for at least ½ hour.
• Blanch and refresh bean sprouts and add to the beef and mix in the capsicum. serve as required.
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Week 5: Menu J
Greek Salad
Ingredients:
• 2 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 garlic clove
• ¼ tsp dried oregano
• ¼ tsp freshly ground black pepper
• ¼ tsp Sea salt
• 50g Tomatoes
• 50g Cucumber
• 30g Red onion
• 30g Capsicum
• 100g Feta cheese
• 6 Kalamata olives
Method:
• Mix olive oil, oregano, lemon juice, oregano leaves and seasonings together to make the dressing in
a clean bowl.
• Cut all the vegetables as per trainer instructions.
• Mix the vegetables with the dressing, arrange in a platter with feta on top.
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Week 5: Menu J
Assorted Mini Pizza
Ingredients:
Pizza Dough
• 15g yeast
• 100ml luke warm water
• 10g sugar
• 150g plain flour
• a pinch salt
• 5ml oil
Tomato Sauce
• 20ml Oil
• 1 onion
• 1 garlic clove (finely chopped)
• 400g tomatoes, whole tinned
• 5g oregano
• 5g basil
• sugar (to taste)
• salt/pepper (to taste)
Topping
• 150g Mozzarella cheese
• Chicken, salami, marinara mix, vegetarian
Method:
Dough:
• Cream yeast and sugar add luke warm water and let stand for 10 minutes or until bubbles appear on
the surface.
• Sift flour and salt into a bowl, make a well in center add oil and yeast mixture and mix into firm dough.
• Knead for 10 minutes or until dough is smooth. Place in lightly oiled bowl, cover and stand in a warm
place until dough doubles its size.
• Knock dough back, knead into a smooth ball and divide into small balls, 30 mm in diameter. Roll each
ball out into a small round circle.
Tomato sauce:
• Heat oil in a pan, add the onions and sweat without colouring. Add crushed garlic, tomato paste, and
chopped tinned tomato. Bring sauce to boil, simmer and allow sauce to reduce 10 to 15 minutes.
Allow to cool.
Making Pizza:
• Place the rolled pizza dough on a baking sheet spread with the tomato sauce.
• Sprinkle the mozzarella over the pizza, top with the appropriate topping and bake at 200’c for
approximately 10 minutes or until crust is golden brown.
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Week 5: Menu J
Rice Paper Rolls
Serves 20
Ingredients:
Filling
• 200g rice noodles
• 200g carrots
• 100g peanuts, ground
• 2 cucumbers, telegraph
• 100g bean sprouts
• 1 bunch mint
• 1 bunch coriander
• 2 bunch garlic chives
• 40 rice paper rounds:
Garnish
• 500ml nuoc cham
• 250ml hoisin sauce
• 1 oak leaf lettuce
• 1 cos lettuce
• 1 cucumber, telegraph
• 200g carrots
Method:
Filling:
• Soak the vermicelli in water until soft.
• Cut the carrots and cucumber into Julienne. Place into iced water for 30 mins for a crisp texture
before assembling the rolls.
• Mix the vermicelli with the peanuts, vegetable julienne, bean sprouts and coriander leaves.
• Pour half the Nuoc Cham sauce over the top and mix through.
Assembly:
• Have some tea towels ready. Soften some of the rice paper in tepid water.
• Place on the tea towel and cover with a damp cloth.
• Spoon the vegetable mixture onto the rice paper rounds.
• Envelop like a parcel, and when almost done incorporate the garlic chives letting it stand out at the
top.
• Place the finished rolls on a tray and cover to prevent them drying out.
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Week 5: Menu K
Caesar Salad (serves 4)
Ingredients:
 1 Tbsp olive oil
 3 bacon rashers, (rind and excess fat trimmed, coarsely chopped)
 20g butter
 1 garlic clove (crushed)
 3 slices white crusty bread (crusts removed, cut into 1cm cubes)
 1 cos lettuce ( washed, dried, torn)
 40g shaved parmesan
 1 poached egg
 2 anchovy fillets
Dressing
 1 egg
 80ml (1/3 cup) extra virgin olive oil
 2 Tbsp red wine vinegar
 1 tsp Dijon mustard
 2 drained anchovy fillets
Method
• Heat 1 tsp of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook,
stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper
towel.
• Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add the garlic and
bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with
paper towel.
• Poach the egg
• To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high
heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a
teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar,
mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with
salt and pepper.
Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the
dressing to serve.
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Week 5: Menu K
Herbed chicken croutons
Ingredients:
 4 slices bread
 1 chicken breast
 40ml mayonnaise
 a pinch chopped chives
 a pinch chopped parsley
 a pinch chopped thyme
Method:
1. Fry croutons in clarified butter. Remove to a rack and sprinkle some of the chopped herbs.
2. Marinate the chicken with olive oil, salt and pepper and grill till done.
3. Mix chicken, mayonnaise and about ½ teaspoon of each herb. Check for seasonings.
4. Spoon mixture onto each crouton neatly.
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Week 5: Menu K
Honey grilled shrimps
Ingredients
 1/2 tsp garlic powder
 1/4 Tbsp ground black pepper
 1/3 cup Worcestershire sauce
 2 Tbsp dry white wine
 2 Tbsp Italian-style salad dressing
 500g large shrimp, peeled and deveined with tails attached
 1/4 cup honey
 1/4 cup butter, melted
 2 Tbsp Worcestershire sauce
 skewers
Method
• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and
salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the
head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire
sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with
the honey-butter sauce while grilling.
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Week 5: Menu K
Tapas Selection
Tapas 1 – Chorizo (Serves 2)
Ingredients:
 ½ chorizo
 1 potato
 20mls olive oil
 ½ onion
 50mls tomato sauce
Method:
1. Peel the chorizo and slice, then pan-fry or grill.
2. Boil the potato, peel and sauté in olive oil add the onion and
paprika and plate.
3. Heat the tomato sauce and add the chorizo.
4. Serve on top of the potatoes.
Tapas 2 – Prawns (Serves 2)
Ingredients:
 8 prawns
 30g butter
 2 garlic cloves
 10mls chilli sauce
Method:
• Prepare the prawns for cutlets.
• Heat the butter, add the chopped garlic, toss through the
prawns and add the chilli sauce. Serve immediately.
Tapas 3 – Chicken Hearts (Serves 2)
Ingredients:
 100g chicken hearts
 ½ onion
 20mls olive oil
 50mls red wine
 100mls jus
 1 sprig thyme
Method:
• Clean the chicken hearts.
• Dice the onion and fry in the oil, add the hearts and seal, add
the red wine, jus and thyme and braise until the hearts are
tender.
Tapas 4 – Quail Eggs (Serves 2)
Ingredients:
 100g quail eggs
 50g olives
 50g grape tomatoes
 30mls vinaigrette
 1 sprig basil
Method:
• Boil and peel the quail eggs.
• Mix with the olives and tomatoes.
• Add the vinaigrette and the basil and serve.
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Appendix 2 – Specific menu item checklist
Student Name ________________________________________________
Week 1: Menu A
White Stock
 Excess fat is removed and bones cut into small pieces.
 Vegetables are washed and cut as for mirepoix.
 The stock is started using cold water
 The stock is frequently skimmed to remove impurities.
 The stock is cooked for the required length of time.
 The stock is clear, fat free and has a strong flavour and aroma of chicken.
Brown stock
 The veal bones are roasted till they are nicely browned
 All the mirepoix vegetables are sautéed to nice golden brown color
 The roasting tray is deglazed to collect all tray sediments
 The stock is simmered for 6 hours and skimmed regularly
 The stock is free of fat and has the flavor of veal
Fish Stock
 The fish bones are cut into small pieces and washed to remove blood.
 The vegetables and herbs are washed and prepared correctly.
 The correct cooking procedures are followed for the bones and vegetables.
 Cold water is added and brought slowly to a simmer.
 The stock is skimmed frequently and simmered for the required time (20-30 minutes).
 The stock is carefully and correctly strained and cooled before storage or use.
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Student Name ________________________________________________
Week 1: Menu B
Béchamel sauce
 Equal quantity of flour & roux are collected
 Roux is cooked out
 The milk is infused with flavor of onion cloute
 The flavoured milk is added gradually to the roux
 The sauce is free of lumps and cooked out
 Covered with cartouche to avoid skin formation
A la crème
 Smooth consistency to the sauce
Mornay sauce
 Flavour of cheese used is predominant
Veloute
 The Blonde roux is cooked to wet sandy texture
 The Roux has fresh cookie aroma
 Hot stock is gradually added to the roux
 The sauce free of lumps and smooth silky texture
Supreme sauce
 The sauce has flavor of chicken and mushroom
 Is passed through chinos to remove lumps and mushroom trimmings
 Has coating consistency
Champignon (Mushroom) sauce
 Mushroom sliced evenly
 Sweat mushroom with no color
 Sauce is covered once cooked to avoid skin formation
Mayonnaise
 Egg yolks are separated with no traces of blood, shell
 The oil is gradually added for emulsification to occur
 Has a smooth silky consistency
Tartare sauce
 Parsley is picked washed and finely chopped.
 Gherkins & capers are well drained and coarsely chopped.
Cocktail sauce
 Sauce has good flavor of brandy & Worcestershire sauce
Aioli sauce
 Garlic pre roasted
 Crushed garlic extremely well
 Egg yolks separated with no traces of blood, shell
 Oil is gradually added for emulsification to occur
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Hollandaise sauce
 Butter is clarified free of impurities and milk traces
 Reduction is strained
 Egg yolks separated with no traces of blood, shell
 Egg yolks and vinegar reduction are whisked till sabayon stage is achieved on a Bain Marie
 Warm butter is gradually added to sabayon for emulsification to occur
 Finished with lemon juice and sauce kept at 37 Celsius
 Sauce is silky smooth and has coating consistency
Mousseline sauce
 Cream whipped lightly and folded last minute into hollandaise sauce to avoid splitting
Béarnaise sauce
 Butter is clarified free of impurities and milk traces
 Reduction has tarragon stalks shallots trimmings & white wine vinegar
 Finely chop tarragon & chervil
 Egg yolks separated with no traces of blood, shell
 Egg yolks and vinegar reduction are whisked till sabayon stage is achieved on a Bain Marie
 Warm butter is gradually added to sabayon for emulsification to occur
 Finish with chopped tarragon, chervil lemon juice and keep sauce at 37 Celsius
 Sauce and silky smooth & coating consistency
Calamari rings
 Calamari is cleaned and cut into even size rings
 Pane mix is prepared ensuring flour and egg mix are seasoned
 Calamari is double crumbed to ensure even coating of the crumbing mix
 Set in refrigeration for crumbs to stick well to the calamari before shallow frying
 When frying ensure calamari is evenly browned
 Lemon wedge is free of pith and seeds.
Oyster Kilpatrick
 Gently run cold water over the oysters be careful not to remove the oyster from the shell
 Drizzle with sauce. Not too much as it has a very strong flavor
 Bacon should be grilled l until bacon is crisp but the oyster not over cooked
Oyster Rockefeller
 Gently run cold water over the oysters be careful not to remove the oyster from the shell
 Oysters placed on oven tray; topped with the spinach mixture, sprinkled with breadcrumbs.
 Drizzled with remaining melted butter.
 Grilled until breadcrumbs are golden brown but the oyster not over cooked
Tempura vegetables
 Vegetables are cut into even size batons
 Ice water is used to keep the tempura batter cold
 Batter should be fully coating the vegetables
 Served cleanly with sweet chilli sauce
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Student Name ________________________________________________
Week 2: Menu C
Roast pumpkin soup
 Pumpkin is cleaned and cut evenly.
 Roasted in oven to even golden color
 Onions sautéed in butter to golden brown color
 Chicken stock is hot and free of fat.
 Soup simmered till pumpkin is soft, pureed and passed
 Cream added to smoothen the soup
 Appropriately garnished with chopped parsley & croutons
Glaze
 Reduced brown stock to 10%
 It should set like jelly when cold
Espagnole Sauce
 Sauté mirepoix for a few minutes until it’s lightly browned.
 Stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste
or roux.
 Heat is lowered and the roux is cooked until its light brown.
 The roux will has a slightly nutty aroma.
 The stock and tomato purée is slowly added to the roux, whisking vigorously to make sure its free of
lumps.
 It is brought to a boil and heat lowered
 Bouquet garni is added and simmer for about 50 minutes or until the total volume has reduced by
about one-third.
 Used a ladle to skim off any impurities that rise to the surface.
 Removed the sauce from the heat and retrieve the bouquet garni in a hygienic manner.
 For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a
piece of cheesecloth.
 Served hot.
Demi glaze
 Combined equal quantities of reduced brown stock and Espagnole sauce
Consommé Nature
 Vegetables are minced and mixed with mince beef and cold beef stock
 Soup should not be stirred after the raft is formed
 Simmered for 2 hours
 Consommé should be clear, free of fat and have flavor of the base ingredient beef.
Chicken Noodle soup
 The proportion of vegetables, chicken and water is appropriate
 The consistency of the soup is acceptable
 Even size cut of vegetables
 Temperature of the soup is correct and garnish looks good
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Student Name ________________________________________________
Week 2: Menu D
Seafood chowder
 All vegetables are diced into even size even size.
 Onions are sweated with no color
 Fish stock is free of fat and clear
 The soup is blended to a smooth consistency.
 The consistency should be thick
 Soup should have a light pink colour.
Tom yum soup
 Chicken stock is infused with bruised garlic, ginger, lemongrass & torn kaffir lime leaves
 Bird eye chili is deseed and finely chopped
 Tom yum has sour, spicy taste
 Tom yum is finished with fresh lime juice and garnished with fresh coriander
Cream of Cauliflower Soup
 Cauliflower washed and separated into small florets.
 Roux is made correctly and hot stock is added to make a veloute.
 Soup is simmered until Cauliflower is tender.
 Veloute is blended and passed correctly.
 Cream added when soup is not boiling.
 Soup is seasoned and garnished correctly.
Minestrone:
 Rind is removed from bacon, and bacon and onions cut into brunoise
 Beans cut at an angle into diamond shapes
 cauliflower is cut into rosettes,
 tomatoes into concasse
 all other vegetables cut into paysanne. (All vegetables should be even sizes).
 The onion is sweated in butter. Bacon and all root vegetables added and sweated without
colour.
 Tomato paste, squashed garlic and herbs are added and roasted lightly.
 Stock and bouquet garni are added and the soup is cooked slowly.
 Peas, beans, cauliflower, tomato concassee are added and cooked for another 10 minutes.
 Pre-cooked pasta (cut into small pieces)is added and the seasoning adjusted.
 Served in a hot soup bowl
 Garnished with toasted bread and/or fresh herbs
 parmesan served on the side
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Student Name ________________________________________________
Week 3: Menu E
Chinese style pork skewers with Asian greens
 Pork cuts are uniform
 Skewers soaked in water before threading the pork
 Grilled meat to correct texture and colour
 Vegetables are cut evenly
 Vegetables are stir fried to crisp consistency without loosing colour
 Presented well on plate
Lemon Tart
 Oven set at correct temperature
 Measured ingredients correctly to make dough and correct consistency of dough
 Lined the pastry pan neatly
 Blind baked to correct texture and colour
 Achieved correct consistency of the filling mixture by measuring accurately
 Baked at correct temp to set the filling
Spiced orange roast chicken
 Used the correct measure of spices and condiments to marinate chicken
 Set oven at correct temperature
 Roasted to achieve colour and cooked through to correct texture according to the size of the fillet
 Garnished with chives
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Student Name ________________________________________________
Week 3: Menu F
Avocado tacos
 Preheated oven to 165° C
 In a medium bowl, mixed avocados, onions, and garlic salt evenly.
 Arranged corn tortillas in a single layer on a large baking sheet, and place in the preheated oven 2 to
5 minutes, until heated through.
 Spread the tortillas with the avocado mixture.
 Garnished with cilantro and sprinkle with jalapeno pepper sauce.
Stir fried vegetables with steamed rice
 Blended cornstarch, garlic, ginger, and vegetable oil until cornstarch was dissolved.
 Mixed in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
 Heated remaining oil in a large skillet or wok over medium heat.
 Cooked vegetables in oil for 2 minutes, stirring constantly to prevent burning.
 Stirred in soy sauce and water.
 Mixed in onion, salt, and remaining 1 teaspoon ginger.
 Cooked until vegetables were tender but still crisp.
 Served well with steamed rice
Vegan Chocolate cake
 Preheated oven to 175 °C.
 Lightly greased one 9×5 inch loaf pan.
 Sifted together the flour, sugar, cocoa, baking soda and salt.
 Added the oil, vanilla, vinegar and water.
 Mixture was smooth.
 Poured into prepared pan and baked at 175 °C for 45 minutes.
 Removed from oven and allowed to cool.
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Student Name ________________________________________________
Week 4: Menu G
Lentil and Sausage Soup
 Washed and drained lentils.
 Browned sausage and kept aside in a hygienic manner.
 Heated oil in a pot, added onion and cooked until translucent.
 Added remaining ingredients and simmered 1 1/2 to 2 hours, stirried occasionally to prevent sticking.
 Checked for seasonings.
 Sliced sausages and add to the soup just before serving.
 Garnished with chopped parsley.
Pasta Fagioli
 Sautéd onions, garlic, carrots and green pepper in olive oil.
 Added vegetables, tomatoes, and simmered 20 minutes.
 In a separate pot, brought 1.9L of salted water to a boil and cooked pasta until al dente.
 Drained and rinsed well.
 Drained the canned beans and added to the sauce.
 Gently stirred pasta and basil into the beans and served
Cranberry – Apple Crisp
 Preheated oven to 190°C.
 In a large bowl, combined cranberries, apples, sugar, cinnamon, lemon juice and 1/2 Tbsp (8g) flour.
 Transferred mixture to 9-inch (20cm) square or oval baking dish that had been sprayed with
vegetable oil spray.
 In a small bowl, combined topping ingredients. Mixed thoroughly with a fork.
 Sprinkled over fruit mixture.
 Baked 40 minutes or until top is lightly browned and apples are tender when pierced with a fork.
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Student Name ________________________________________________
Week 4: Menu H
Moussaka
 Sliced half the Aubergines and fried until tender in olive oil, drained and set aside hygienically.
 Boiled the remaining Aubergines, cut into large chunks, soak in water until softened, peeled and
chopped.
 Sautéd the onion in olive oil until tender and then add the Aubergines pulp and the chopped
tomatoes.
 Stirred in 2 Tbsp of the white sauce and added the cinnamon.
 Lined a greased dish with a layer of the fried Aubergines and covered with some of the tomato
mixture and sprinkled with grated cheese.
 Alternated these layers using all the fried Aubergines but only half of the cheese.
 Beat the eggs into the remaining white sauce and poured over the dish.
 Sprinkled with remaining cheese and baked in a moderate oven for 30-40 minutes, or until golden.
Artichoke and Sundried Tomato Tart
 Heated the oven to 200°C.
 Cut out four circles from the pastry 11cm in diameter and placed on a lightly greased baking sheet,
or in a 4 portion Yorkshire pudding tray. Used a pastry brush to brush the edges of pastry with the
beaten egg yolk.
 Mixed together in a food processor the cream cheese, artichoke hearts and the sun dried tomato
paste into a smooth paté.
 Spread pate over the pastry base up to the egg washed border.
 Cut the remaining artichoke hearts into quarters and arranged in a fan on the paté, alternating with
the sundried tomatoes. Added an olive into the centre and baked for 15 minutes until pastry is
golden.
 Finely chopped the mint, leaving several leaves in thin slices for garnish.
 Combined mint with the balsamic vinegar, capers and olive oil and tossed with the rocket.
 Divided the salad between four plates and placed tarts on top while still warm.
Baklava
 Preheated oven to 180°C
 Melted half the butter, the sugar and the hot water in a pan, then added the nuts.
 Melted the remaining butter separately.
 Lined a greased baking dish with 3 or 4 sheets of filo, brushed each layer with butter.
 Spread with a little of the filling, sprinkled with cinnamon and covered with more filo.
 Continued to alternate layers of pastry and filling, finishing with 2 or 3 layers of buttered filo.
 Tucked in ends of the pastry and scored the top layer with a sharp knife.
 Baked in a moderate oven until golden and crisp.
 Boiled together the sugar, honey and lemon juice.
 Poured over the cooked dish while it was still hot.
 Left to cool and then sliced for serving.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 72
Student Name ________________________________________________
Week 4: Menu I
Plum Tomato and Escarole Salad with Parmesan Balsamic Dressing (diabetic diet)
 Combined the escarole, romaine, bibb lettuce and tomatoes in a salad bowl
 Whisked together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper.
 Poured over salad and tossed
 Served attractively on plate.
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 73
Student Name ________________________________________________
Week 5: Menu J
Spicy oriental beef salad
 Beef cut into even strips.
 Sealed quickly on high heat.
 Finley chopped chili, garlic & spring onions
 Julienned red & green capsicum
 Dressing mixed with beef only 30 minutes before serving to avoid drying out the beef
 Final dish garnished with beans sprouts & spring onion flutes
Greek salad
 All vegetables are evenly cut
 Dressing made using olive oil, lemon juice and oregano.
 Feta cheese well drained and diced into 2cm cubes
 Olives well drained
 Dressing evenly coated to the vegetables and mixed last minute before use
Assorted mini pizza
 Yeast should be mixed with luke warm water and sugar for it to bubble
 Sifted flour to ensure impurities were removed
 Left the dough to prove to correct size
 Onion is diced and sweated with no color in olive oil.
 Oregano and basil are finely chiffonaded
 The pizza dough is rolled and docked the base before cold tomato sauce is spread over it
 Appropriate toppings are evenly spread
 Cooked in hot oven till crust is golden brown and cheese has melted
Rice paper rolls
 Texture of the cooked rice noodles is consistent
 Even size julienne of vegetables
 Arranging and rolling technique of the end product consistent
 Accompaniment and presentation technique is well presented
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 74
Student Name ________________________________________________
Week 5: Menu K
Caesar salad
 Cos lettuce washed drained and torn
 Dressing creamy with flavor of anchovies
 Bacon rashers evenly cut cooked to golden brown till they are crispy and well drained on paper towel
 Egg should be poached till it is soft where egg white is set and yolk is runny.
 Dressing should be combined with the cos and other ingredients at last minute and should be coated
evenly
 Garnished with shaved parmesan & anchovy fillets
Herbed chicken crouton
 Crouton is cut into even size and shallow fried to light golden brown in clarified butter
 Chicken cooked to core temp of 65 degree Celsius
 Chopped parsley and chives evenly
 Chicken nicely coated with mayonnaise and chopped herbs
 Garnished with chive flute
Honey grilled shrimps
 Combined dressing ingredients well
 Covered shrimp with dressing and marinated in the refrigerator.
 Threaded shrimp onto soaked skewers,
 Discarded marinade.
 Combined other ingredients honey, melted butter, and remaining 2 tablespoons Worcestershire
sauce for basting.
 Grilled shrimp until opaque.
 Basted occasionally with the honey-butter sauce while grilling.
Tapas selection
 Selection of products for the platter
 Garnished and accompaniments for the selection
 Presentation technique used well
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 75
Appendix 3 – Kitchen Document Templates
Work Flow Plan
M/P Teacher
Signature
Date
Student ID #
Name
Week
Menu Item
1 6
2 7
3 8
4 9
5 10
Mise-en-place tasks Menu Items used in Estimated Time
Fruits, Veg & Dairy
Meat, Fish & Poultry
Stocks & Sauces
Miscellaneous
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 76
Dish Name Cooking Method & Process Time Temp Equipment
1
2
3
4
5
6
7
8
9
10
SIT40516 – Certificate IV in Commercial Cookery
CCB16 – SITHCCC006 – Prepare appetisers and salads – Assessor Guide – February 2018 77
Ingredients Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 Item 7 Item 8 Item 9 Item 10 Total
Fruit & Veg
Dry Goods
Dairy
Meat, Fish & Poultry
Miscellaneous

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