SITHKOP010_Assessments_Falguniben Patel

Save your work with the filename <StudentID - Name - UnitName> , answer your assessment questions in this sheet below and upload the assessment once it has been completed. ASSESSMENT SUBMISSION FORM Complete this form and submit to your assessor for grading . It is recommended that you keep a copy of your assessment and your assessment submission form. Student Number 13570616 Student Name Falguniben Patel Email patelfalguni431997@gmail.com Course Title Certificate IV in Kitchen Management Unit Code and Title SITHKOP010 – Plan and cost recipes Assessment Task No. / Title Unit Skills Assessment (USA) Trainer Name Syed Hoque DECLARATION √ I hold a copy of this work which can be produced if the original is lost / damaged . √ This work is my original work and no part of it has been copied from any other student’s work or from another source except where due acknowledgement is made . √ No part of this work has been written for me by any other person except where such collabora t ion has been authorised by the instructor / teacher concerned. √ I have not previously submitted this work for this or any other course / uni t. √ I give permission for this work to be reproduced, communicated, compared and archived for the purpose of detecting plagiarism . √ I give permission for a copy of my marked work to be retained by the college for review and comparison, including review by external examiners. √ I understand tha t: Plagiarism is the presentation of the work, idea or creation of another person as though it is my/our own. It is a form of cheating and is a very serious academic offence that may lead t o exclusion from the college. Plagiarised material can be drawn from, and presented in, wri tt en, graphic and visual form, including electronic data and oral presentations. Plagiarism occurs when the origin of the material used is not appropriately ci t ed . Plagiarism includes the act of assisting or allowing another person to plagiarise or t o copy my/our work . Student Signature I declare that I have read and understood the above declaration. Student ID: 13570616 Student Name: Falguniben Patel Date: 21/05/2023

Student Instructions:  All questions must be answered correctly to be completed satisfactorily.  All knowledge assessments are untimed and are conducted as open book (this means student can refer to textbooks or any resources).  Student may handwrite/use computers to answer the questions.  This assessment task may be completed in a classroom, at home, learning management system (i.e. Moodle), or independent learning environment.  You must complete all questions unassisted by the assessor or other personnel but may refer to reference material as needed. Submission details  The Assessment Task is due on the date specified by your trainer. Any variations to this arrangement must be approved in writing by your trainer.  Fill out the Assessment Submission form to the documents you are submitting to be marked.  Please answer each question on a separate page provided and clearly indicate the question number at the top of the page.  The Trainer/Assessor may further prompt and question in order to receive answers of appropriate quality or if further clarification is required and to validate authenticity of your submitted work.

Unit Skills Assessment- (USA) 1. Types of customers: families, student, office people, workers, kids, young couples, elderly, retired people, etc. Cuisine used in the establishment: Modern Australian Menu types used in the establishment: Dinner and lunch special, seasonal, function or party menu, etc. Best-selling menu item Example Cost Bread/starter Sweet potato wedges with dip 8.50 Entrée Mushrooms and avocado on sour dough toast 10.00 Soup Pumpkin soup 9.20 Main Ginger and Turmeric rice with crispy eggs 14.00 Dessert Baked passionfruit tartlets 8.00 Special/Other Italian style Chicken balls $15.00

Menu 1: a la carte menu A. Entrees - (a) Grilled banana walnut bread with lemon curd (b) Prawn and potato salad with hazelnut (c) Grilled haloumi avocado toast (d) Lentil patties on whole meal Bruschetta Soups: (a) Egg lemon soup with chicken and greens (b) Sweet potato and pumpkin soup with coriander sambal and cumin flatbread (c) Noodle soup with beef and yoghurt Main course: (a) Black angus rump (cut of beef) with wild mushrooms (b) Ginger and turmeric rice with crispy eggs (c) Smoky Mexican black bean bowl (smoky beans, creamy scrambled eggs and green rice) (d) Chinese Broccoli with pork belly Desserts: (a) Warm chocolate caramel fudge brownie with ice cream (b) Lemon meringue curd with cream (c) Warm apple Pie H. Write the name or names of the best profitable dish or dishes in the menu: The dish that features in term of profitability is Ginger and turmeric rice with crispy eggs J. Write feedback: (Both positive and negative) (at least 1 positive and 1 negative feedback) Name meal Compliments Improvement s to be done Zi Kilpatrick oysters Delicious More garnish Dani calamari Tender Nothing Lais Salt water barramundi Cook perfectly More lemon Van Lemon garlic chicken Dry Cook less time K. Which dishes sold most: In the establishment Sea Food is sold most

Standard recipe card: Name of dish: Warm apple Pie Portion nos: 2 Portion size: 250g Portion cost: $4.05 Sale price at: $15.00 (% food cost):- 27.0 Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual cost All Purpose Flour All purpose $1.20 $1.20 $1.44 Salt $0.20 $0.20 $0.04 Shortening $0.40 $0.40 $0.16 Cold Water $0.40 $0.40 $0.16 Egg  White $0.30 $0.30 $0.09 1/2 cup milk $0.60 $0.60 $0.36 Salt $0.30 $0.30 $0.09 Sugar $0.50 $0.50 $0.25 All Purpose Flour All Purpose $0.40 $0.40 $0.16 Cinnamon Ground $0.50 $0.50 $0.25 Nutmeg $0.30 $0.30 $0.09 Lemon Peel ;  Grated $0.20 $0.20 $0.04 Salted Butter Salted $4.00 $1.20 $4.80 Apples Golden delicious $0.40 $0.40 $0.16 Total Cost $8.09 Portion Cost $4.05 Method:-  Pre-Heat oven 450 degrees F. Mix Salt and Flour, Mix in Shortening until resembles crumbs  Sprinkle in Cold Water tbsp. at a time until dough pulls together  Form into a ball, wrap with plastic or wax paper, and leave in fridge for 30 mins  Mix Sugar, Flour, Ground Cinnamon, Nutmeg, Grated Lemon Peel, Salt. Peel and Cut apples (medium chunks)  Mix apples into the Sugar mix, coat each slice of apple evenly. Remove dough from fridge and separate into two parts.