Culinary Skills Portfolio Checklist for Effective Food Preparation
Enhance your culinary skills with this comprehensive portfolio checklist covering food organization, preparation techniques, equipment usage, and recipe following for various dishes. Learn to produce dishes using basic cooking methods, meet food production requirements, and master end-of-shift procedures for a successful culinary career.
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Option 1 - Service Period Summary Use cookery skills effectively Service Period Event/Shift (school identified or work placement) Tasks Description Covers (numbers served) School Open Night OR Work Placement Sandwiches, hot and cold canap s, Service: 5:00pm-7:00pm OR Vegetable preparation for lunch 3 dishes, 450 guests OR 50 customers Eg 1 2 3 4 5 6 7 8 9 10 11 12 SIT20312 V1.0 Cluster F Option 1 eportfolio
Cluster F: Portfolio Checklist Use cookery skills effectively Food organisation and preparation May include: Food Production/Service Requirements May include: Cleaning & preparing vegetables and other commodities Different menu types: A la carte Buffet Pre-ordered items Set menu Cooking soups and other precooked items Preparing and portioning: Meat Poultry Seafood Different service periods: Breakfast Dinner Lunch Special function Preparing: Desserts Dressings Garnishes Sauces Stocks End of shift Procedures May include: Cleaning procedures Selecting and using service ware and equipment Debriefing sessions Preparation for next food service or production period Quality review Restocking Storage of food items SIT20312 V1.0 Cluster F Option 1 eportfolio
Cluster F: Portfolio Checklist Produce dishes using basic methods of cookery Equipment May include: Dishes May include: Methods of cookery Baking Blanching Boiling Braising Deep-frying Grilling Poaching Roasting Shallow frying Pan Frying Saut Stir Frying Steaming Stewing Microwaving Appetisers Breakfast items Caf -style items Dishes of limited complexity Containing a small number of ingredients Requiring a single cookery method Fast food Partially prepared items Pasta dishes Bain Marie Blenders Cooking ranges: Electric Gas Induction Crockery Cutlery Food processors and mixers Knives and knife sharpening equipment Fryers Grills and griddles Microwaves Ovens Pans Salamanders Scales Slicers Steamers Thermometers Utensils Other Recipes Follow standard recipes for dishes that together use all of the following ingredients: Dairy products Dry goods Fruit General food items Meat Poultry Seafood Vegetables Food Production Requirements May include: Deadlines Portion control Quantities to be produced Special customer requests Special dietary requirements SIT20312 V1.0 Cluster F Option 1 eportfolio
Sample: Chicken Schnitzel Baguette Date: 24/6/14 Equipment Used Chopping boards- Yellow for chicken, Green for salad vegetables and White for baguette Knives- Serrated and chefs Gastronomes for crumbing set Meat mallet, bowls Skills/Knowledge Demonstrated Shallow frying Crumbing set Precision cuts Paysanne and chiffonade Mayonnaise Methods of Cookery Shallow frying Self Evaluation and Feedback Overall everything went well. I was happy with the result. Area to improve is to ensure the oil is not too hot. After I cooked the first schnitzel there was burnt crumbs left in the frying pan. So when I cooked the other schnitzels they were covered with burnt crumbs, which didn t look good. Next time I will check that the oil isn t too hot. Cleaning and Waste Minimisation Procedures Left over bread can be used for breadcrumbs. Used oil needs to be collected and environmentally disposed. Crumb set must be disposed of after service and not used again to avoid cross contamination. SIT20312 V1.0 Cluster F Option 1 eportfolio
Sample: Chicken Schnitzel Baguette Date: 24/6/14 Methods of cookery definition/s Shallow frying is a dry method of cookery by cooking food in small amounts of fat Foods can be crumbed prior to cooking. It is important when frying, use foods that are an even thickness to prevent uneven cooking. Type of food that is suited to shallow frying are tender meats such as schnitzel, medallions and cutlets, fish fillets, squid and prawns. Most vegetables and fruits can be shallow fried whole or chopped. Other dishes such as omelettes, pancakes and rice are also suitable. Workflow Mise ne place - Portion and flatten chicken. Crumb and store in refrigerator. Wash, cut and store salad vegetables. Make mayonnaise. Spilt Baguettes. At service shallow fry schnitzel and drain on absorbent paper. Place salad vegetables in baguette, topped with the chicken schnitzel and dressed with mayonnaise. Safety Considerations Nutritional Implications Keep sleeves rolled down to prevent using fat to prevent burns. Don t leave hot fat unattended Place food carefully into hot fat away from your body. Oil and water don t mix, throwing water on a fat fire will make the situation worse Food that are shallow fried are high in kilojoules Crumbed dishes are not recommended for gluten intolerant diets. End of Shift Procedures Cleaning procedures relating to work areas and equipment Preparation for the next service period Restocking supplies Safe storage of food items Debriefing and quality reviews Implementing workflow for multiple customers Prepare schnitzels and store in refrigerator for crumb to set previous to service. SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 1: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 1: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 2: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 2: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 3: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 3: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 4: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 4: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 5: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 5: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 6: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 6: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 7: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 7: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 8: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 8: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 9: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 9: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 10: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 10: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 11: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 11: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 12: ____________________ Date: __/__/__ Equipment Used Insert picture for presentation evidence Skills/Knowledge Demonstrated Methods of Cookery Self Evaluation and Feedback Cleaning and Waste Minimisation Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
Recipe 12: ____________________ Date: __/__/__ Methods of cookery definition/s Workflow Safety Considerations Nutritional Implications Implementing workflow for multiple customers End of Shift Procedures SIT20312 V1.0 Cluster F Option 1 eportfolio
