KII4017

PREP 3
KII4017 Prep 3 Assessment 2

Contents
Instructions to Learner.............................................................................................................................
5 Assessment
 instructions .......................................................................................................................... 6
Overview .............................................................................................................................................. 6
Written work........................................................................................................................................ 6
Active participation.............................................................................................................................. 6
Plagiarism............................................................................................................................................. 6
Collusion............................................................................................................................................... 6
Competency outcome.......................................................................................................................... 7
Additional evidence ............................................................................................................................. 7
Confidentiality...................................................................................................................................... 7
Assessment appeals process................................................................................................................ 7
Special needs........................................................................................................................................ 7
Assessment requirements .......................................................................................................................
8 Workflow
plan:.......................................................................................................................................14 Practical
Demonstration ........................................................................................................................15
Appendices 1..........................................................................................................................................18
Appendices 2..........................................................................................................................................25

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KII4017 Prep 3 Assessment 2 Instructions to Learner

Welcome to KII4017 Prep 3! This KII unit covers the following unit/s of
competency.
 COMPETENCY DEMONSTRATION

This Assessment Task covers the following unit of competency:

KII subject code KII4017 KII subject name Prep 3

Unit of SITHCCC0 Unit Title Prepare stock, sauces

competency code: 07 and soups
SITHCCC01 Prepare poultry dishes
2 Work effectively as a
SITHCCC020 cook

This unit describes the performance outcomes, skills and knowledge required to
prepare various stocks, sauces and soups and a range of poultry dishes following
standard recipes. It requires the ability to select and prepare ingredients, food
storage methods, prepare and portion poultry, and to use relevant equipment,
cookery and food storage methods. This unit also describes the performance
outcomes, skills and knowledge required to work as a cook.

It incorporates all aspects of organising, preparing and cooking a variety of food

items across different service periods and menu types; using a range of cooking
methods and team coordination skills.

No occupational licensing, certification or specific legislative requirements apply

to this unit at the time of publication.

Prerequisite units: SITFSA001 USE HYGIENIC PRACTICES FOR FOOD SAFETY

https://training.gov.au/Training/Details/SITHCCC007
https://training.gov.au/Training/Details/SITHCCC012
https://training.gov.au/Training/Details/SITHCCC020

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KII4017 Prep 3 Assessment 2

Assessment instructions

Overview
Prior to commencing the assessments, your trainer/assessor will explain each assessment task and
the terms and conditions relating to the submission of your assessment task. Please consult with
your trainer/assessor if you are unsure of any questions. It is important that you understand and
adhere to the terms and conditions, and address fully each assessment task. If any assessment task
is not fully addressed, then your assessment task will be returned to you for resubmission. Your
trainer/assessor will remain available to support you throughout the assessment process.

Written work
Assessment tasks are used to measure your understanding and underpinning skills and knowledge
of the overall unit of competency. When undertaking any written assessment tasks, please ensure
that you address the following criteria:

▪ Address each question including any sub-points

▪ Demonstrate that you have researched the topic thoroughly

▪ Cover the topic in a logical, structured manner

▪ Your assessment tasks are well presented, well referenced and word processed ▪
 Your assessment tasks include your full legal name in the provided cover page.

Active participation
It is a condition of enrolment that you actively participate in your studies. Active participation is
completing all the assessment tasks on time.

Plagiarism
Plagiarism is taking and using someone else's thoughts, writings or inventions and representing them
as your own. Plagiarism is a serious act and may result in a learner’s exclusion from a course. When
you have any doubts about including the work of other authors in your assessment, please consult
your trainer/assessor. The following list outlines some of the activities for which a learner can be
accused of plagiarism:

▪ Presenting any work by another individual as one's own unintentionally ▪

Handing in assessments markedly similar to or copied from another learner ▪

Presenting the work of another individual or group as their own work

▪ Handing in assessments without the adequate acknowledgement of sources used,

including assessments taken totally or in part from the internet.

If it is identified that you have plagiarised within your assessment, then a meeting will be
organised to discuss this with you, and further action may be taken accordingly.

Collusion
Collusion is the presentation by a learner of an assignment as their own that is, in fact, the result in
whole or in part of unauthorised collaboration with another person or persons. Collusion involves the
cooperation of two or more learners in plagiarism or other forms of academic misconduct

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KII4017 Prep 3 Assessment 2

and, as such, both parties are subject to disciplinary action. Collusion or copying from other
learners is not permitted and will result in a “NS” grade and NYC.

Assessments must be typed using document software such as (or similar to) MS Office. Handwritten
assessments will not be accepted (unless, prior written confirmation is provided by the
trainer/assessor to confirm).

Competency outcome
There are two outcomes of assessments: S = Satisfactory and NYS = Not Yet Satisfactory

Once the learner has satisfactorily completed all the tasks for this module the learner will be
awarded “Competent” (C) or “Not yet Competent” (NYC) for the relevant unit of competency.

If you are deemed “Not Yet Competent” you will be provided with feedback from your assessor and
“will” be given another chance to resubmit your assessment task(s). If you are still deemed as “Not
Yet Competent” you will be required to re-enrol in the unit of competency.

Additional evidence
If we, at our sole discretion, determine that we require additional or alternative
information/evidence in order to determine competency, you must provide us with such
information/evidence, subject to privacy and confidentiality issues. We retain this right at any
time, including after submission of your assessments.

Confidentiality
We will treat anything, including information about your job, workplace, employer, with strict
confidence, in accordance with the law. However, you are responsible for ensuring that you do not
provide us with anything regarding any third party including your employer, colleagues and others,
that they do not consent to the disclosure of. While we may ask you to provide information or details
about aspects of your employer and workplace, you are responsible for obtaining necessary consents
and ensuring that privacy rights and confidentiality obligations are not breached by you in supplying us
with such information.

Assessment appeals process

If you feel that you have been unfairly treated during your assessment, and you are not happy with
your assessment and/or the outcome as a result of that treatment, you have the right to lodge an
appeal. You must first discuss the issue with your trainer/assessor. If you would like to proceed
further with the request after discussions with your trainer/assessor, you need to lodge your appeal
to the course coordinator, in writing, outlining the reason(s) for the appeal. For more information
please refer to our policy and procedures by visiting www.kii.edu.au/documents or login to your LMS
account by clicking the link :
https://www.kiionline.edu.au/course/view.php?id=59.

Recognised prior learning

Candidates will be able to have their previous experience or expertise recognised on request.

Special needs
Candidates with special needs should notify their trainer/assessor to request any required
adjustments as soon as possible. This will enable the trainer/assessor to address the identified
needs immediately

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KII4017 Prep 3 Assessment 2

Assessment requirements

Assessment can either be:

▪ Direct observation

▪ Product-based methods e.g. reports, role plays, work samples

▪ Questioning

The assessment activities in this workbook assess aspects of all the elements, performance
criteria, skills and knowledge and performance requirements of the unit of competency.

To demonstrate competence in this unit you must undertake all activities in this Assessment and
have them deemed satisfactory by the assessor. If you do not answer some questions or perform
certain tasks, and therefore you are deemed to be Not Yet Competent, your trainer/assessor may
ask you supplementary questions to determine your competence. Once you have demonstrated the
required level of performance, you will be deemed competent in this unit.

Should you still be deemed Not Yet Competent, you may have the opportunity to resubmit your
assessments or appeal the result.

As part of the assessment process, all learners must abide by any relevant assessment policies as
provided during induction (orientation). For more information refer to our assessment policies by
visiting www.kii.edu.au/documents or login to your LMS account by clicking the link
https://www.kiionline.edu.au/course/view.php?id=59.

If you feel you are not yet ready to be assessed or that this assessment is unfair, please contact your
assessor to discuss your options. You have the right to formally appeal any outcome and, if you wish
to do so, discuss this with your trainer/assessor.
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KII4017 Prep 3 Assessment 2 ASSESSMENT COVERSHEET

Unit:

Course Name:

Assessment task:

Student must fill this section:

Student Name: Sujan bhandari

Student ID: 20220283

Privacy Release “I give my permission for my assessment material to be used in the

Clause: auditing, assessment validation & moderation Process”

Authenticity “I declare that:

Declaration: • The material I have submitted is my own work;

• I have kept a copy of all relevant notes and reference material that I
used in the production of my work;

• I have given references for all sources of information that are not my
own, including the words, ideas and images of others.”

Student Signature:Sujan Date:

Assessment Completion Status

Attempt Satisfactory Non Date Assessor’s

Satisfactory Signature

Initial attempt

2nd
attempt/Reassessment

Feedback to student:

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KII4017 Prep 3 Assessment 2
Information for Student:

• All work is to be entirely of the Student.

General Information for this assessment:
• Read the instructions for each question very carefully.
• Be sure to PRINT your FULL name & LAST name in every place that is provided.
• Short questions must be answered in the spaces provided or follow the word limits as instructed. • For
those activities requesting extra evidence such as: research reports, ESSAY reports, etc. The student must
attach its own work formatted in double space, Arial 12 pts.
• All assessment tasks must be addressed correctly in order to obtain a competence for the unit of
competency.
• If the Student doesn’t understand the assessment, they can request help from the assessor to interpret
the assessment.
• All assessments must be submitted online. Login to www.kiionline.edu.au and follow the subject link to
submit your assessments. Note that the hard copy of the assessments will not be accepted.

Re-assessment of Result& Academic Appeal procedures:

If a student is not happy with his/ her results, that student may appeal against their grade via a written letter,
clearly stating the grounds of appeal to the Operations Manager. This should be submitted after completion
of the subject and within fourteen days of commencement of the new term.
Re-assessment Process:
• An appeal in writing is made to the Operations Manager providing reasons for re-
assessment /appeal.
• Operations Manager will delegate another faculty member to review the assessment.
• The student will be advised of the review result done by another assessor.
• If the student is still not satisfied and further challenges the decision, then a review panel is formed
comprising the lecturer/trainer in charge and the Operations Manager OR if need be an external assessor.
• The Institute will advise the student within 14 days from the submission date of the appeal. The decision
of the panel will be deemed to be final.
• If the student is still not satisfied with the result, the he / she has the right to seek independent advice or
follow external mediation option with nominated mediation agency.
• Any student who fails a compulsory subject or appeals unsuccessfully will be required to reenrol in that
subject.
The cost of reassessment will be borne by the Institute. The external assessor will base his/her judgement
based on principles of assessment. These principles require assessment to be reliable, fair, practical and valid.
Academic Appeals
• If you are dissatisfied with the outcome of the re-evaluation process, you have a right to appeal through
academic appeals handling protocol.
• To appeal a decision, the person is required to complete the KII- Request for Appeal of a Decision form
with all other supporting documents, if any. This form is available via our website. The completed
Request for Appeal form is to be submitted to the Student Support Officer either in hard copy or
electronically via the following contact details:
Student Support Officer, Kingsford International Institute (KII), Level 6, 128-136 Chalmers St, Surry
Hills, NSW 2010, Email: admin@kii.edu.au
• The notice of appeal should be in writing addressed to the Operations Manager and submitted within
seven days of notification of the outcome of the re-evaluation process.
• If the appeal is not lodged in the specified time, the result will stand and you must re-enrol in the unit. •
In emergency circumstances, such as in cases of serious illness or injury, you must forward a medical
certificate in support of a deferred appeal. The notice of appeal must be made within three working days
of the concluding date shown on the medical certificate.
• The decision of Operations Manager will be final.
• Student would then have the right to pursue the claim through an independent external body as detailed
in the students’ complaint / grievance policy.
 “I understand all the above rules and guidelines for the assessment”
Sujan bhandari

Full Name Signature sujan Date (dd/mm/yyyy)

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KII4017 Prep 3 Assessment 2

Pre-assessment Checklist
Your assessor will go through the assessment for this unit. It is important that you understand this
assessment before taking on the questions and tasks. To confirm that you have been given this
overview, we ask you to complete the following Pre-Assessment Checklist.

You are required to carefully read each checklist item provided below and tick either ‘Y’ to confirm your
understanding or ‘N’ if you disagree. In case you disagree with an item, please provide your reason
under the ‘Comments’ column.
When you have done this, we ask you to sign this Pre-Assessment Checklist. This acknowledges that
your Trainer/Assessor has discussed all of the information with you prior to undertaking this
assessment.
Pre – assessment Checklist Comments

I, the student, understand the purpose of the assessment.

Y◻ ◻N

I understand when and where the assessment will occur,

Y◻ ◻N
who will assess and in what format the assessment will be
submitted.

I understand the methods of assessment.

Y◻ ◻N

I understand what resources are required to complete this

Y◻ ◻N
assessment.

I understand the performance level required for each

Y◻ ◻N
assessment event.

I understand that it must be my own work. I have been

Y◻ ◻N
explained and understand the serious consequences in case
this work is found plagiarised.

I understand the process if I am deemed not yet competent.

Y◻ ◻N

I understand the feedback process and the appeals process.

Y◻ ◻N

The assessor has discussed with me if I have any special

Y◻ ◻N
needs and if so, what arrangements have been made.
Student Full Name Sujan Student ID 20220283 Student Date
bhandari Signature sujan (dd/mm/yyyy)

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KII4017 Prep 3 Assessment 2

Assessment Tasks and Instructions

What will be assessed

The purpose of this assessment is to assess your 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 stocks, sauces, soups and poultry dishes
• contents of stock date codes and rotation labels and their implication for food
quality standards
• characteristics of different stocks, sauces, soups and poultry dishes •
appearance and presentation
• classical and contemporary variations
• freshness and other quality indicators
• nutritional value
• service style
• taste
• texture
• quality indicators for stocks, sauces, soups and poultry dishes
• cookery methods for stocks, sauces, soups and poultry dishes
• dressings, sauces and garnishes for soups and poultry dishes
• mise en place requirements for stocks, sauces, soups and poultry dishes •
appropriate environmental conditions for storing appetiser and salad products to:
o ensure food safety
o optimise shelf life
o safe operational practices using essential functions and features of
equipment used to produce stocks, sauces, soups and poultry dishes.

Place/Location where assessment will be conducted

Kingsford Kitchen

Resource Requirements
Pen, paper, calculator, Recipe card templates, recipes relevant for the unit SITHCCC007,
SITHCCC012 and SITHCCC020 recipes and ingredients.

Instructions for assessment including WHS requirements

You are required to address each question in this assessment.

Once you have completed all questions, check all responses and calculations and attach
all recipes and the workflow-plan to this portfolio. Your trainer will be providing you with
feedback.
The information you provide in this portfolio may be followed-up with questions from
your trainer before the final practical assessment. It is therefore essential that you have
sufficient knowledge to explain and substantiate all information you provide in this
paper.
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KII4017 Prep 3 Assessment 2

Information for students:

Observation of the student’s performance in a simulated working environment.

▪ Your assessor must complete the observation tool below whilst observing you perform
the required task.
▪ Your assessor will use the observation tool during the demonstration and record
accurately what they have observed you do in accordance with the observation
checklist and detail the observable behaviours.
▪ All parts to this assessment must be completed

▪ The assessment tool describes the assessment tasks and criteria for assessment, and
are used to record your observations and outcomes of on the simulated job
assessment tasks.

The assessment day

▪ Your assessor will brief you on the task for approx. 30 minutes prior to commencement
of this assessment
▪ Your assessor will observe you performing the required tasks as noted in the
instructions. Assessment must take place in a safe environment.
▪ After or during the observation, your assessor will ask a series of verbal questions for
discussion as a means to identify any gaps.

At the end of the assessment your assessor will take 30 minutes to provide you with feedback
regarding the observation. You should use this opportunity to ask as many questions and
discuss any opportunities for improvement.

Your assessor will explain the following to you before commencement of the observation
assessment.

▪ You will be required to demonstrate all observations as specified in the task instructions
below. Demonstrations will consist of a number of tasks a worker would perform in their
role on a daily basis
▪ This assessment may consist of a number of tasks based on the job environment
▪ You will be observed demonstrating the necessary skills. In accordance with the
observation checklist.
▪ You can ask questions to clarify the requirements of the task/s if required. However,
your assessor is no able to show you how to perform the task
▪ You must, receive a satisfactory result for each part of this assessment to be successful in
this task
▪ This assessment will be finalized once all records are collated and revised. A debrief will
be provided at the closing meeting
▪ Feedback will be provided after the observation

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KII4017 Prep 3 Assessment 2

Your tasks:
Please be reminded as well that you need to attach your photo before, during and
after the kitchen operation/ session. Minimum of 3 photos per dish.
In addition to the demonstration, you are also required to complete the following
templates listed below. The templates are provided to you in appendices 2

• A completed Workflow plan template (appendix 2)

• A completed Standard recipe card template (appendix 2)

• End of service procedure (appendix 2)

• Use the recipes provided to you and complete the template for each variety to
serve 6 customers. Copy the provided template as you require.

You are required to complete all questions and tasks for this portfolio. All tasks and
exercises are based on the theory content and recipes contained in your workbook/
online unit.
The information you provide in this portfolio may be followed-up with questions from
your trainer before the final practical assessment. It is therefore essential that you have
sufficient knowledge to explain and substantiate all information you provide in this paper.

Workflow plan:

Use the attached workflow plan template and copy as required. You are required to
prepare the workflow plan that encompasses making “desserts, cakes, pastries and
breads”

1. You are to plan the preparation for the following selection of “stock, sauces soups,
and poultry dishes” using 4 different methods of cookery:
o Use the recipes provided to you and complete the template for each variety to
yield 4 serves each. Copy the provided template as you require.
o Provide a suitable sauce or dip, and garnish for each type.
o List all equipment required to prepare your selection and how each piece is
safely used in the preparation process.
o Suggest 3 different service vessels which could be used to serve your
selection.
o Draw a lay-out plan for a platter which could be used to serve your selection,
considering varieties, colours, sizes and shapes.

2. For the selected dishes, perform the following

a. Use the provided recipe for each dish and list the production steps including
specific cuts employed and dressings used.

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KII4017 Prep 3 Assessment 2

b. List the garnishes to be used and the service vessels for presentation.

3. Choose 4 different dishes that covers “stock, sauces soups, and poultry dishes” in
each category
4. A group of elderly people have asked you for healthy, nutritious options for a
function that caters for stock, sauces soups, and poultry dishes.

5. List 3 options for “stock, sauces soups, and poultry dishes” which meet these
criteria and outline the main nutritional aspects for each.
6. Use “standard recipe template card” to calculate the ingredient cost.
 7. List the hygiene requirements which must be followed during production and
storage of your appetisers, salads and dressings to ensure food safety. This needs
to include cleaning at the end of the shift and storage provisions and details for
labelling.

8. Write a workflow plan for the tasks listed above in readiness for service for a
dinner function to start at 7 PM (Your shift starts at around 12 PM).

Practical Demonstration

Observation Task
For this assessment you are required to prepare “stock, sauces and soups” and
“poultry dishes”. You must demonstrate that you have the skills and knowledge to:

• Select ingredients for “stock, sauces and soups” and “poultry dishes”. •
Select, prepare and use equipment based on the selected recipe. •
Portion and prepare ingredients
• Cook “stock, sauces and soups” and “poultry dishes”
• Present and store “stock, sauces and soups” and “poultry dishes”. • Clean
work area, and dispose of or store surplus and re-usable by-products.

You should cook a range of “stock, sauces and soups” and “poultry dishes” for at least
6 different customers {Role-played by people nominated by your Assessor} within
commercial time constraints and deadlines. You will complete these over four (4) service
periods organised in the acumen kitchen. Consider the following scenario.

Instructions:
For each session you will be provided with recipes. Refer to the menu table on the
following page. Carefully read all the recipe information given to you. If you do not
understand any part, please discuss with your trainer.
1. You are required to be in clean and full chef uniform during the demonstration and
bring along a workflow plan in a hard copy format.
2. You must identify and confirm the food preparation requirements from the menus
and recipes provided to you. Check the number of serves your trainer had asked

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KII4017 Prep 3 Assessment 2

you to cook. The number of serves may vary from the standard recipe you have
been provided with. You are required to calculate the quantity of ingredients to
match the number of serves you are cooking. This will require your numeracy skills
to calculate the quantity and number of portions.
3. Identify and select ingredients from stores according to each recipe, quality,
freshness and stock rotation requirements. You should also locate and read date
codes and rotations labels on food products before selecting them.
4. You must check perishable ingredients to ensure there is no spoilage and
contamination.
5. Identify and select all the required routine and specialised equipment based on the
type and size required for the task.
6. Assemble all equipment and check for cleanliness. Use safety and hygienically
according to manufacturer instructions.
7. sort and assemble ingredients according to the sequence of the recipe.
8. Complete the mise en place, including:
a. Weighing and portioning ingredients according to the sequence of the recipe.
c. Cleaning and cutting ingredients as required using basic culinary cuts
according to culinary standards and make sure you reduce wastage while
cleaning and cutting ingredients.
d. Safely store usable by products and discard by products
9. Make sure you take into account any food preferences or dietary restrictions while
cooking for your customers.
10. Cook each item according to the recipe in a logical, planned and safe manner using
relevant cookery methods for “Stock, sauces and soups”, and “poultry dishes”. You
should also determine appropriate cooking times and temperatures based on the
recipes.
11. prepare “Stock, sauces and soups”.
12. prepare “poultry dishes”.
13. you should select and add right accompaniments to the dishes.
14. ensure you taste finished product before plating, and adjust taste, texture or
appearance if required.
15. present the dishes to your trainer.
16. when presenting your dish, you must check appearance and ensure that:

▪ looks visually attractive in terms of balance, colors and contract and without any
greasy marks or drips.

▪ Dips and sauces are according to standard recipes and regional variations, if any

▪ Appropriate garnish is used.

▪ Warm plates are used for warm and cold plates are used for cold foods.

▪ Service ware is clean and not damaged.

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KII4017 Prep 3 Assessment 2

17. after you finish your presentation to your assessor you must store the food items at
the appropriate temperature and under the correct storage conditions in order to
maintain quality, freshness and customer appeal, and to minimise wastage and
spoilage.
18. Ensure that re suable by products are stored correctly and future use.
19. during and after completing the food preparation, you should maintain the
cleanliness and hygiene of equipment using appropriate cleaning agents and apply
proper safety procedures.
20. you must then clan and tidy the kitchen according to the cleaning schedule and
ensure that all ins are taken out before you leave.

Note: Take as many pictures as you can of your completed work and include them in
your Assessment before uploading in LMS.
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KII4017 Prep 3 Assessment 2

Appendices 1

1. Thai- style pumpkin soup (vegetable stock) with sour

cream and coriander
2. Chicken liver pate serve with brioche, lettuce, olives and
crackers
3. Stuffed quail served with apple walnut salad 4. Crème
Anglaise- Dark chocolate mousse topped with strawberry
and blue berry

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KII4017 Prep 3 Assessment 2
 Vegetable stock

Yield: by pair= 1.5 L

Ingredients Quantity

Onions, cut paysenne 100 g Leek whites, cut paysanne 100 g

Celery, cut paysanne 100 g Carrot 100 g Fennel, cut paysanne
100 g Garlic 10 g
Olive oil 10 ml Water 2 L Black peppercorns 2 g
Parsley stalks, chopped 10 g

Step Method

1 Wash, drain, chop, and prepare all the vegetables.

2 Place oil in a suitably-sized pot. Sweat crushed garlic and
chopped vegetables for 5 minutes.
3 Add the peppercorns and water to just cover the vegetables. Bring to the
boil. Allow to simmer gently for 30 minutes. Skim as necessary to
remove impurities.
4 Add the chopped herbs. Continue to cook a further 10 minutes. 5
Strain the stock through a fine strainer. Use or store as required.

Note
You can add other vegetables for additional flavor. Make sure they don’t contain
starch or strong colors that will affect the end result.

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KII4017 Prep 3 Assessment 2

Thai-style pumpkin soup

Yield: by pair

Ingredients Quantity Butter 25 g Brown onion, diced 100 g Butternut

pumpkin, peeled and diced 300 g Vegetable stock 1.0 L Salt and pepper
trace Brown Sugar 2 g Fresh ginger, finely chopped 5 g Coriander,
chopped 10 g Lemon grass 5 g Fresh chilli, finely chopped 5 g Coconut
milk 100 ml Coconut milk, for garnish 5 ml Coriander, for garnish 5 g

Step Method

1 Place the butter into a suitable soup pot. Add the diced onions and
pumpkin. Allow to cook without browning over moderate heat.
2 Add the chicken stock, sugar, ginger, coriander, and chili. Securely tie the stem
of lemon grass with a long piece of butcher’s string. Place the lemon-
grass into the pot and tie the end of the string to the pot handle.
3 Place the pot onto the stove and cook for approximately one hour until all the
vegetables are soft. (The lemon-grass won’t soften.)
4 Remove the lemon-grass. Purée soup in a blender or pass through a mouli. 5
Return to the pot. Bring to the boil. Add coconut milk and seasoning. Check
consistency.
6 Garnish the soup with coconut milk and a sprig of coriander when serving.

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KII4017 Prep 3 Assessment 2

Chicken liverpâté

Yield: by pair

Ingredients Quantity Butter 40 g Streaky bacon, roughly diced 100 g

Onion, chopped 60 g Chicken livers 200 g Garlic, crushed 5 g
Thyme, dried 2 g
Bay leaf 2 g
Red wine 50 ml Orange juice 25 ml Butter, cold blocks 150g Brandy 30
ml Thickened cream 50 ml Pepper and salt to taste
To be served with Brioche 0.25 loaf Lettuce 100 g Olives 100 g Crackers
100 g

Step Method

1 Heat the butter in a frying pan and add the bacon and onion. Sauté for 3 to 4
minutes. Add the duck livers and garlic to the pan and continue sautéing to seal
the livers, taking care not to cook them through.
2 Place the sautéed ingredients into a small roasting dish or deep pan. Add the
 thyme, bay leaf, red wine, and orange juice to the sautéed
ingredients and cook.
3 Strain the pan liquids into a saucepan, place on the stove and reduce until
they become syrupy. Pour the syrup back over the livers.
4 Place the cooked ingredients into a food processor and blend to a fine paste.
While the mixture is blending, add small blocks of cold butter a little at a time
so that it evenly blends into the paste. Place the blended mixture into a basin
and allow to cool to about blood temperature.
5 Add the brandy and cream and mix in well. Correct the seasoning. 6 Pour the pâté into
individual timbale molds. Tap the filled molds firmly on the bench several times to
remove any air bubbles trapped in the pâté. 7 To remove the pâté from the mold, run a
thin-bladed knife around the inside edge of the timbale to loosen the pâté from the
side. Taking care not to get the pâté wet, place the timbale into a container of hot water
for a couple of seconds, remove, and then shake the mold to turn out the pâté. 8 Serve
the pâté on a bed of lettuce, accompanied with crackers, toasted brioche and olives.

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 21
KII4017 Prep 3 Assessment 2

Stuffed quail

Yield: by pair

Ingredients Quantity Whole quail 1 pc (150g) Salt and pepper As

required For the marinade:
Olive oil 10 ml
Dijon mustard 8 g
Cayenne pepper 2 g
White wine, dry 20 ml
For the Stuffing:
Carrot, diced 20 g
Onion, diced 20 g
Celery, diced 20 g
Fresh white breadcrumbs 30 g
Melted butter 10 g
For the sauce:
Onion, finely diced 50 g
Black pepper, freshly ground 2 g
Bay leaf 2 g
Thyme 2 g
Vinegar 10 ml
Beef Stock 150 ml
Butter, cold blocks 10 g

Step Method

1 Preheat the oven into 175 Oc.

2 Season the birds and brush with oil. Set aside.
3 For marinade, mix the Dijon mustard and cayenne with half of the white wine.
Brush the skin surface of the quails with the mustard mix.
4 Meanwhile, mix the meripoix, breadcrumbs, melted butter and seasoning. Once
fully mixed, stuff inside the quail cavity. Roast in the oven for 10 minutes. 5
Meanwhile, place the onion, pepper, bay leaf, thyme, white wine and vinegar into
a pot, bring to the boil and reduce until almost dry. Add the demi-glace to the
reduction, simmer for 5 to 10 minutes and strain into a clean pan.
 6 Mix cold butter into the sauce a little at a time, correct seasoning and
consistency, and finish with cayenne pepper.
7 To serve, warm quails in the oven and then gratinate under the salamander. 8
Place two quails per serve on heated service plates and coat with the devilled
sauce. Garnish as desired.

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 22
KII4017 Prep 3 Assessment 2

Apple- walnut Salad

Yield: by pair

Ingredients Quantity Lettuce 200 g

Green apple 2 pc
Red onion 1 pc
Walnut, toasted & chopped 50 g
Feta cheese, crumbled 50 g
Vinaigrette:
Vegetable oil 60
Balsamic vinegar 20
Dijon Mustard 10
Honey 10
Salt and pepper to taste

Step Method
1. Prepare the vinaigrette: in a small bowl, combine the olive oil, balsamic
vinegar, mustard, and honey. Whisk until blended. Season with salt and
pepper, to taste.
2. Assemble the salad: in a large bowl combine the lettuce, apples, red
onions, walnuts, and feta. Drizzle with desired amount of vinaigrette and
serve immediately.
 Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 23
KII4017 Prep 3 Assessment 2

Crème anglaise
(English custard)
Use the Base for Dark chocolate mousse

Yield: by pair
Ingredients Quantity

Milk 200 ml
Vanilla essence 5 ml
Caster Sugar 50 g
Egg yolks 2

Dark Chocolate Mousse:

Gelatine 5 g
Heavy cream, whipped 150 ml
Dark Chocolate, melted 75 g
Strawberry, diced &/or fanned 0.25 punnet blueberry, fresh & cut
halves 0.25 punnet

Step Method

1 Place the milk and vanilla essence into a clean pan. Bring to the boil. 2 Mix
the egg yolks and sugar together in a bowl.
3 Add about 100 ml of boiling milk to the bowl. Quickly whisk together. 4
Slowly add the rest of the milk. Stir thoroughly with a wooden spoon. 5 Place
the milk, egg, and sugar mixture into a clean pan. Heat gently,
stirring with a wooden spoon until the sauce thickens enough to coat
the back of a spoon. Do not allow the sauce to boil or it will curdle and
separate.
6 Remove from the stove and continue to stir until the sauce cools slightly. 7
Pass the sauce through a fine strainer for use warm or chilled.

Dark Chocolate Mousse:

1. submerge the gelatin in a cold water until soft.

2. Add to the Crème anglaise, make sure that the mixture is still warm to melt the gelatin.
3. Set the mixture in the fridge to cool down and fold in the whipped cream.

Note
This sauce is suitable for most sweet puddings, pies, and desserts. You can
flavour it with puréed fruit, liqueurs, chocolate, coffee and so on.

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 24
KII4017 Prep 3 Assessment 2
 Appendices 2
WORKFLOW PLAN AND EQUIPMENT DETAILS

Note: You are required to complete this workflow plan for each skills Demonstration session and
submit this plan to your trainer at the end of each session as evidence for marking.

Student Name:

Student Id:

Unit name and Code:

Date of Skills Demonstration:

Part A: Menu Details

Name of Dish No. of serves Date of

Production

Dish 1 Cream of chicken soup 6 22/11/2022

Dish 2 Chicken Ballotine 6 22/11/2022
Dish 3 Asian slaw; Miso-Mayonnaise 6 22/11/2022
Dish 4 Duck liver pate with brioche 6 22/11/2022
Dish 5 Crème Anglaise- Dark chocolate mousse 6 22/11/2022
Equipment required for each Dish Notes:
You must identify and select appropriate knives and other equipment for each dish.
You must confirm cleanliness for each equipment before use.
You must assemble the equipment and use safely and hygienically during preparation. Your trainer will
confirm your knowledge and skills to operate these equipment effectively as per standard operating
procedures
You must select and identify suitable knife for precision cuts.
You might require sharing some large equipment e.g. Ovens, salamander students will have access to 2 burners
per students) One equipment might be used for multiple dishes, please list the equipment under each item, also
indicate which equipment is suitable for cooking method and equipment specifications e.g. over can be gas
oven, induction or Combo oven.
You must follow environment friendly practices while using equipment
You must maintain the condition of equipment while operating and make any minor adjustments if required.
You must report any fault or hazard identified in the equipment and rectify it if safe to do so.

WORK FLOW PLAN FOR THE WHOLE KITCHEN OPERATION/ PRODUCTION

Time Tasks List equipment of correct Equipment

type and size, required for specification and
dish. (Provide all the cooking method
equipment being (Include all the cooking

•
•

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 25
KII4017 Prep 3 Assessment 2

used for all the task methods equipment

including knives) specification and
usage)
12:00 Dish 1: Soup pot Warm the onions in
PM Pan heated butter in a
Cream of chicken soup large slow cooker-
Boiler
like container.
Strainer incorporate the
Mixer flour.
French knife Create a blonde
Carving knife roux.
separated for
Nakiri Bocha
chilling.
Transport the stock
to such a braise in a
spotless pan.
By gradually mixing
it into the roux, you
may make a
velouté.
Avoid forming
lumps at all costs.
30 minutes of slow
boiling during which
the sauce will
sometimes be
scraped.
Place the cream
inside. the water to
a braise again. is the
flavour.
Use a sensitizing to
strain the soup into
a brand-new pan.
Then, cooked
chicken is included.
The food should be
kept warm until it is
time to serve.
When you serve the
soup, season it with
any other
ingredients that are
suitable, like a
drizzle of spilling
cream.

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 26
KII4017 Prep 3 Assessment 2
02:00 Dish 2: Pan A ballotine is a
PM Mixture deboned
Bowl chicken, guinea
String hen, or even
Chicken Ballotine other bird limb or
Strainer
Boning knife lower leg that
Carving knife has been filled
with a cut of flesh
Paring Knife
and other flavor
mixtures. It is
twisted and
occasionally
patched together
using outer
sheathing yarn in
order to keep its
form. A ballotine
can be cooked,
basted, or
scooped up.

04:00 Dish 3: Bowl To make

PM mayonnaise, add
Mixture or blender
rice vinegar,
Asian slaw; Miso Refrigerator sugar, lemon
Mayonnaise juice, miso, and
Nakiri Bocho ginger to a hand
blender and
Carving knife
process until
Santoku knife completely
smooth. While
the machine is
operating,
drizzle the oil
gently and
steadily.
Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 27
KII4017 Prep 3 Assessment 2

Salt and pepper

are used to
season the sauce.
The leftover
condiments
should be saved
for a separate
use; add half of
the dressings to a
large mixing bowl.
Green and red
seedlings, carrots,
cucumbers, and
green onions
must all be well
mixed with a
vinaigrette. Enjoy
your meal at
room
temperature or
slightly cold.
5:30 Dish 4: Frying pan Add the bacon
PM Roasting dish and the onion to
Duck liver pate with Deep pan a frying pan that
brioche Sauce pan has already
Blender been preheated
Refrigerator with butter.
Thing bald knife Sauté for three
Paring knife to four minutes.
Add the duck
livers and garlic
to a skillet, and
then continue
sautéing to
wrap the livers
while being
cautious not to
overcook them.
Add the sautéed
items to a
roasting pan or
deep skillet that
isn't too big.
Following the
addition of
orange juice,
thyme, red wine,
and bay leaf, the
sautéed
ingredients are
seasoned. After
that, the dish is
put into an oven
that has been
prepared to 180
°C. Cook for 15
minutes, or until
the dish's interior
water is clear. The
liquids from the
pan need to be
filtered into a
small pan, placed
over the gas
burner, and
reduced until
syrupy. Replenish
the livers with
syrup. Using a
stick blender,
create a smooth
paste out of the
roasted
ingredients.
Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 28
KII4017 Prep 3 Assessment 2
As the
ingredients are
mixing,
gradually add
a few block
sizes of soft
butter to make
sure it is well
distributed
throughout the
coating. Place
the mixed
mixture in a
basin and let it
to cool until it
reaches blood
air
temperature.
Add the
brandy and
mousse, and
stir thoroughly.
The seasoning
needs to be
changed.
Individually fill
each timbale
mold with the
pâté. Solidly
tap the full
molds on the
bench several
times to
remove any
little bubbles
in the pâté.
The pâté must
chill for some
time to solidify.
Before taking
the pâté from
the mold,
soften it first
from the side
by running a
thin knife over
the inside rim
of a timbale.
Place the
timbale into
the boiling
liquid for a
brief period of
time, remove,
and then begin
shaking the
mold to begin
extracting the
pâté while
being careful
not to let the
pâté soak.
Serve the pâté
over a bed of
lettuce with
crackers, rye
bread, or toast.
 Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 29
KII4017 Prep 3 Assessment 2

6:30 Crème Anglaise- Dark Pan Milk and vanilla

PM Bowl should be
chocolate mousse Wooden spoon combined in a
Strainer tidy pan.
reaching a boil.
Combine the
sugar and egg
yolks in a bowl.
The dish has to
have 100 cc of
milk added
while it is
cooking. These
should be
combined
quickly. The
remaining milk
should be
added
gradually. A
wooden spoon
should be used
to stir gently.
Combine the
milk, eggs, and
sweetener in a
pan that has
been cleaned.
When the
sauce is
sufficiently
enough to
cover the
spoon's back,
while stirring
with a spoon,
slowly heat.
The sauce
cannot be
allowed to boil
since doing so
would cause it
to curdle and
separate. As
soon as you
remove the
sauce from the
heat, keep
swirling it until it
starts to cool.
After being
filtered through
a fine sieve, use
the sauce warm
or cold.
 Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 30
KII4017 Prep 3 Assessment 2

Standard Recipe Card

DISH No. 1

STUDENT NAME:

STUDENT ID NUMBER:

Name of dish: Ref.source:

Portion #:
Cream of $52.8 6
6
chicken
soup $8.8 $10.6

Total Cost: Portion size: Portion Cost: Sale Price at

 20%

( Food Cost)

Food Sales Price

20%
Cost %
$10.6
Ingredients:

Item Specificat Weight Cost per Actual

io n kg/ kg/l/Unit cost
l/Uni t

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 31
KII4017 Prep 3 Assessment 2

Onion Finely sliced 480g $10 Kg $4.8

Butter 270g $5.5 Kg $1.5

Flour 270g $7 Kg $1.9

Chicken stock 7.2l $4.8 L $34.6

Cream 1.2l $2.8 L $3.4

Cooked white chicken meat 300g $22 Kg $6.6

Total $52.8
Cost

Portion 6 $8.8
Cost

Methods:
Cook the onions in the butter in a soup pot with a thick bottom. Add the flour. Construct a blonde roux.
reserve for cooling. In a spotless pan, bring the stock to a simmer. Add it gently to the roux to produce
a velouté. Avert getting lumps. Gentle simmering for 30 minutes, occasionally skimming the soup.
Insert the cream. the seasoning, bringing the water back to a boil. Run the sauce through a chinois in a
clean pan. Here, add the cooked chicken flesh. Heat to the proper serving temperature. When serving
the soup, top it with a dollop of soured cream and any other suitable garnish.
 Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 32
KII4017 Prep 3 Assessment 2

Standard Recipe Card

DISH No. 2

STUDENT NAME:

STUDENT ID NUMBER:

Name of dish: Ref.source:

Chicken
Portion #:
Ballotine
6 $19.4
$105.3

17.6 6

Total Cost: Portion size: Portion Cost: Sale Price at

10%

( Food Cost)

Food Sales Price

10%
Cost %
$ 19.4
Ingredients:

Item Specificati Weight Cost per Actual

on kg/l/Unit kg/l/Unit cost

Chicken skin and legs 1.8kg $20 Kg $36

Butter 120g $7 Kg $0.84

Shallots 60g $10 Kg $0.6

Bacon 60g $12 Kg $0.72

Carrot 60g $15 Kg $0.9

Celery 60g $22 Kg $1.32

Breadcrumbs 120g $22 Kg $2.64

Beaten egg 3 $5 Piece $15

Salt and pepper As per taste

Cooking oil 150ml $30 L $4.5

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 33
 KII4017 Prep 3 Assessment 2

Mirepoix 720g $24 Kg $17.28

Red wine 120g $32 Kg $3.84

Tomato Paste 60g $11 Kg $0.66

Chicken stock 600ml $35 L $21

Total $105.
Cost 3

Portion 6 $17.6
Cost

Methods:

With care, remove the drumstick and thigh of the leg. Cut the bones into pieces and save
them for later use. The following ingredients should be coarsely diced and cooked in
melted butter until tender: shallots, bacon, carrots, and celery. Allow the solution to cool
after transferring it to a basin. Only enough breadcrumbs and whisked egg should be
added to the cooled mixture to bind it and give it a soft but not watery consistency. To
taste, add salt and pepper. The skin-side down stuffing has to be placed within the bone
cavity of the extended legs. Fold the legs back to their original position to encapsulate the
filler. To truss and keep the coiled legs in position, use butcher's twine.In the tiny pan that
was used to bind, brown, and sweat the filling components as well as the knotted legs,
warm the oil. Remove from the pan. The mirepoix and chopped bones should be cooked
in the pan until well-browned. The pan should be deglazed with red wine that has been
diluted to about one-third of its original volume. After stirring, add the stock and tomato
paste. When you put the packed legs in the pan, make sure the liquid barely comes
halfway up them. After coming to a boil, cook uncovered in the ovens at 180°C for around
45 minutes. Periodically baste the legs with the braising liquid to create a glaze. The legs
should be removed from the pan and put in a warm location. Into a clean pan, strain the
braising liquid through a sieve, season, degrease, and, if required, adjust the consistency.
keep a spicy sauce handy.

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 34
KII4017 Prep 3 Assessment 2 Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 35
 KII4017 Prep 3 Assessment 2

Standard Recipe Card

DISH No. 3

STUDENT NAME:

STUDENT ID NUMBER:

Name of dish: Ref.source:

Asian slaw; Miso-Mayonnaise

$36.8

$6.1

Portion #:

$7.6
 Total Cost: Portion size: Portion Cost: Sale Price at

25%

( Food Cost)

Food Sales Price

25%
Cost %
$7,6
Ingredients:

Item Specification Weight Cost per Actual

kg/l/Unit kg/l/Unit cost

Egg yolk 3 $8 piece $24

White vinegar 150ml $12 l $1.8

French msutard paste 60g $22 Kg $1.3

Pepper and salt As per taste

Salad oil 3ml $39 L $0.2

Lemon juice 90ml $23 L $2

Miso paste 300g $25 Kg $7.5

Total $36.8
Cost

Portion 6 $6.1
Cost

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 36
KII4017 Prep 3 Assessment 2

Methods:

Whisk the egg yolks, lime juice, mustard, peppers, and salts together completely. Pour
the vinegar and oil mixture together while vigorously stirring. As soon as the emulsion has
formed, you may add the oil a little more quickly. When the mayonnaise begins to
thicken, add a little lemon juice to thin it out. Gradually add the leftover oil while
alternating between the lemon juice. To stabilize the mixture, whisk in 20 cc of cold water.
the spicing.
 Standard Recipe Card
DISH No. 4

STUDENT NAME:

STUDENT ID NUMBER:

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 37
KII4017 Prep 3 Assessment 2

Name of dish: Ref.source:

Duck liver pate with brioche

$44.71

$7.5

Portion #:

$10
 Total Cost: Portion size: Portion Cost: Sale Price at

18%

( Food Cost)

Food Sales Price

18%
Cost %
$10
Ingredients:

Item Specification Weight Cost per Actual

kg/ kg/l/Unit cost
l/Uni t

Butter 48g $10 Kg $0.48

Steaky bacon 120g $44 Kg $5.28

Onion 72g $32 Kg $3.17

Garlic ½ $12 1 $6
clove clover

Duck liver 360g $33 Kg $11.9

Bay leaf 1 $2 Leaf $2

Thyme Pinch

Orange juice 30ml $20 L $0.6

Redwine 60ml $29 L $1.74

Butter cold 180g $38 Kg $6.84

Cream 60ml $35 L $2.1

Salt and pepper As per taste

Brioche 1 $3 $3

Brandy 36ml $44 L $1.6

Total $44.7
Cost 1

Portion 6 $7.5
Cost

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 38
KII4017 Prep 3 Assessment 2

Methods:

Add the ham and onions to a pan that has previously been cooked with butter. Sauté for
three to four minutes. Add chopped duck livers with a clove of garlic to the pan and sauté
them well, being careful not to overcook them. Add the sautéed ingredients to a small
roasting pan or a deep skillet. After that, thyme, clam leaves, red wine, and juice drinks are
used to season the sautéed ingredients. After that, the dish is put into an oven that has
been set to 180 °C.Before serving, cook the meal for 15 minutes, or until the liquid has
cleared. To make syrup, the pan fluids must be reduced after being poured into a
 saucepan and placed on the stove. Replenish the livers with syrup. In a food processor,
puree the heated ingredients into a fine paste. In order to ensure that the butter is
integrated into the paste evenly, add a few block sizes of soft butter at a time as the
mixture is mixing. The mixed mixture should be placed in a basin and allowed to cool to
around blood temperature. Add the brandy and cream and fully combine. The seasoning
needs to be changed. Individually fill each timbale mold with the pâté. Firmly tap the full
molds on the table several times to force any trapped air bubbles out of the pâté. The
pâté requires time to set up in the fridge. Before taking the pâté from the mold, run a thin
knife over the inside edge of a timbale to separate it from the side. Put a timbale in a
kettle of boiling water for a little while, remove, and then shake the mold to remove the
pâté while being careful not to get the pâté wet. Serve the paté on toast, rye bread, or
crackers with a bed of salad.

Standard Recipe Card

DISH No. 5

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 39
KII4017 Prep 3 Assessment 2

STUDENT NAME: $17.3

STUDENT ID NUMBER:
Crème Anglaise- Dark chocolate 6
Name of dish: mousse
Portion #:

6
$104
Ref.source:
Total Cost: Portion size: Portion Cost: Sale Price at

20%
 ( Food Cost)

Food Sales Price

20%
Cost %
$20
Ingredients:

Item Specification Weight Cost per Actual

kg/l/Unit kg/l/Unit cost

Milk 1.2l $5 L $6

Vanilla 6tsp $0.5 tsp $3

Caster sugar 300g $50 Kg $15

Eggs yolk 6 $5 Piece $30

Gelatin 3 $1 Sheet $3
sheet

Cream 900g $32 Kg $28.8

Dark chocolate 450g $23 Kg $10.4

Strawberry 1 $1 piece $1

Total $104
Cost

Portion $17.3
Cost

Methods:

Combine the milk and vanilla in a spotless pan. reaching a boil Combine the sugar and
egg yolks in a bowl. You should pour 1 liter of boiling milk into the basin. swiftly combine
in a whisk. Add the remaining milks gradually. With a wooden spoon, mix ingredients well.
The mixture of milk, eggs, and sweetener should be added to a clean pan. Heat carefully
while stirring with a wooden spoon after the sauce has thickened just enough to cover the
back of a spoon. Because boiling would cause the sauce to curdle and separate, it must
not. As soon as you remove the sauce from the heat, keep swirling it until it starts to cool.
After being filtered through a fine sieve, use the sauce warm or cold.

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 40
KII4017 Prep 3 Assessment 2

Dish to be prepared & Method(s) of Preparation Stocks/ Poultry items Identified Satisfa
Preparation process cookery techniques Sauces/S oups used and cto
applied corrected ry/Not
problems yet
satisfa
cto ry
Dish 1: baking barding Stocks: Chicken
blanching de-boning Brown beef Duck
boiling marinating stock Turkey
braising rolling Chicken stock Feathered
Recipe name: deep-frying trussing Fish stock game
grilling stuffing Vegetable stock
No. of serves: poaching trimming Sauces:
________________ roasting Chopping Béchamel
steaming peeling Chicken
stewing Sieving Velouté
⬜ Prepared within microwaving Straining Fish Velouté
commercial time Skimming Coulis
constraints and Stirring Demi-glace
deadlines Folding Hollandaise or
Whisking Béarnaise
⬜ Reflected required
Jus
quantities to be

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 41
KII4017 Prep 3 Assessment 2

produced Liquidising Mayonnaise

Binding based
⬜ Demonstrated Dissolving Tomato based
portion control Sauces
procedures Soups:
Clear
⬜ Responded to
Broth
special customer Purée
requests and dietary Cream
requirements

Dish 2: baking barding Stocks: Chicken

blanching de-boning Brown beef Duck
boiling marinating stock Turkey
braising rolling Chicken stock Feathered
deep-frying trussing Fish stock game
Recipe name: grilling stuffing Vegetable stock
poaching trimming Sauces:
No. of serves: roasting Chopping Béchamel
________________ steaming peeling Chicken
stewing Sieving Velouté
⬜ Prepared within microwaving Straining Fish Velouté
commercial time Skimming Coulis
constraints and Stirring Demi-glace
deadlines Folding Hollandaise or
Whisking Béarnaise
⬜ Reflected required Liquidising Jus
quantities to be Binding Mayonnaise
produced Dissolving based
Tomato based
⬜ Demonstrated Sauces
portion control Soups:
procedures Clear
Broth
⬜ Responded to
Purée
special customer Cream
requests and dietary
requirements

Dish 3: baking barding Stocks: Chicken

blanching de-boning Brown beef Duck
boiling marinating stock Turkey
braising rolling Chicken stock Feathered
deep-frying trussing Fish stock game
Recipe name: grilling stuffing Vegetable stock
poaching trimming Sauces:
No. of serves: roasting Chopping Béchamel
________________ steaming peeling Chicken
stewing Sieving Velouté
microwaving Straining Fish Velouté
 Skimming Coulis
⬜ Prepared within
Stirring Demi-glace
commercial time Folding Hollandaise or
constraints and Whisking Béarnaise
deadlines Liquidising Jus
⬜ Reflected required Binding Mayonnaise
Dissolving based
quantities to be Tomato based
produced Sauces
⬜ Demonstrated Soups:
Clear
portion control Broth
procedures Purée
⬜ Responded to Cream

special customer
requests and dietary
requirements

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 42
KII4017 Prep 3 Assessment 2
Dish 4: baking barding Stocks: Chicken
blanching de-boning Brown beef Duck
boiling marinating stock Turkey
braising rolling Chicken stock Feathered
Recipe name: deep-frying trussing Fish stock game
grilling stuffing Vegetable stock
No. of serves:
poaching trimming Sauces:
________________
roasting Chopping Béchamel
⬜ Prepared within steaming peeling Chicken
stewing Sieving Velouté
commercial time
constraints and microwaving Straining Fish Velouté
deadlines Skimming Coulis
Stirring Demi-glace
⬜ Reflected required Folding Hollandaise or
quantities to be Whisking Béarnaise
produced Liquidising Jus
⬜ Demonstrated Binding Mayonnaise
Dissolving based
portion control
Tomato based
procedures
Sauces
⬜ Responded to special Soups:
customer requests Clear
and Broth
dietary requirements Purée
Cream

Dish 5: baking barding Stocks: Chicken

Recipe name: blanching de-boning Brown beef Duck
No. of serves: boiling marinating stock Turkey
braising rolling Chicken stock Feathered
________________ ⬜ deep-frying trussing Fish stock game
Prepared within grilling stuffing Vegetable stock
commercial time poaching trimming Sauces:
constraints and roasting Chopping Béchamel
deadlines steaming peeling Chicken
⬜ Reflected required stewing Sieving Velouté
microwaving Straining Fish Velouté
quantities to be
Skimming Coulis
produced
Stirring Demi-glace
⬜ Demonstrated Folding Hollandaise or
portion control Whisking Béarnaise
procedures Liquidising Jus
Binding Mayonnaise
⬜ Responded to special
Dissolving based
customer requests Tomato based
and
Sauces
dietary requirements
Soups:
Clear
Broth
Purée
Cream
Dish 6: baking barding Stocks: Chicken
Recipe name: blanching de-boning Brown beef Duck
No. of serves: boiling marinating stock Turkey
braising rolling Chicken stock Feathered
________________ ⬜ deep-frying trussing Fish stock game
Prepared within grilling stuffing Vegetable stock
commercial time poaching trimming Sauces:
constraints and roasting Chopping Béchamel
deadlines steaming peeling Chicken
⬜ Reflected required stewing Sieving Velouté
microwaving Straining Fish Velouté
quantities to be Skimming Coulis
produced
Stirring Demi-glace
⬜ Demonstrated Folding Hollandaise or
portion control Béarnaise
procedures
⬜ Responded to special
customer requests
and
dietary requirements

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 43
KII4017 Prep 3 Assessment 2
Whisking Jus
Liquidising Mayonnaise
Binding based
Dissolving Tomato based
Sauces
Soups:
Clear
Broth
Purée
Cream

Kingsford International Institute |CRICOS: 03689D RTO: 45363|KII4017| Jan 2020 v1.1 44