Chef knife cutting board 9 sour cream sweet chilli

Chef knife, cutting board
9
Sour cream, sweet chilli
sauce
n/a 4 rectangle
tray
Portion
sour cream
Portion
sweet chilli
Portion cup, piping bag
1
0
Tartar sauce, taziki sauce n/a 2 trays each Portion
tartar
sauce
Portion
taziki sauce
Portion cup, piping bag
1
1
Chorizo salad Standard
recipe
2 containers Slice
chorizo
Marinate
Cajun
chicken
Chef knife, gloves
1
2
Garlic prawn Standard
recipe
2 containers Skewer
prawn
Skewer, gloves
1
3
1
4
1
5
1
6
Learner’s name: Binh Quoc Tran______________ Assessor/ Stephen Clarke.
2014 Edition
trainer:
22

SITHKOP403 COORDINATE COOKING OPERATIONS – Activities
V2.02/05/2017
Task 3: Organise food supplies
1. Conduct a stocktake of existing supplies and complete a stocktake sheet.
2. Based on the planning documents prepared in Task 1 , calculate the food supplies
needed for the food production period.
3. Prepare appropriate documentation to order or purchase the required supplies.
4. You may complete the sample templates provided, use your workplace or training
environment’s templates, or develop your own. The templates provided can be
photocopied as many times as necessary. Attach all completed documents to your
assessment.
Learner’s name: Binh Quoc Tran____________ Date 24/04/2017______________________
© Copyright 2014 Didasko International (‘Didasko Learning Resources’)
23

SITHKOP403 COORDINATE COOKING OPERATIONS – Activities
V2.02/05/2017
Physical inventory form
Item L/k
g
Full
items
Partial
items
Qty
total
Location Unit
cost
Tota
l
Schnitzel 120 pieces Jamison 1.1 AUD
132
AUD
Chicken kiev 35 pieces Jamison 3.4 AUD
119
AUD
Chicken curry 10 Jamison 6.2 AUD
62
AUD
Garlic prawn
3 bags
(2kg each) Jamison 11.2 AUD
22.4
AUD
Crumbed Calamari
ring 3 boxes Jamison 46.5 AUD
139.5
AUD
Mix salad 3 boxes Jamison
21.50
AUD
54.5
AUD
Oyster 4 dozens Jamison
10.50
AUD
42
AUD
Tomato
2 boxes
(5kgs
each)