Lunch menu 3 – Candidate notes
Assessment menu
Candidate name:
Date:
Job within work area:
Tutor:
MENU
Tick the dishes that YOU prepared, cooked and presented for service today.
2FPC2
Chef’s soup of the day
2FP1, 2FC1, 2FP7,
2FPC15
Whole smoked trout filleted and skinned at your table, served with
a small salad and horseradish cream
2FC7, 2FP7, 2FPC1
Baked field mushrooms filled with tomato relish topped with
hollandaise sauce
2FP3, 2FC3, 2FP7, 2FC7,
2FPC9
Braised beef with red wine, winter vegetables and herb dumplings
2FP1, 2FC1, 2FPC1
Sesame seed coated goujons of plaice served with tartare sauce
2FP7, 2FC7, 2FPC1,
2FPC5
Ricotta, spinach and sun dried tomato gnocchi with red pepper and
plum tomato sauce
2FP7, 2FC7
Chef’s dish of the day served with a selection of seasonal vegetables
2FPC14
Our pastry chef’s hot and cold desserts of the day
Qty

Make a note of …
Any part of the dish which you did not
prepare or cook yourself from scratch.
Anything which went wrong and what
you did to correct it.
GOOD WORKING PRACTICE
Tick all the activities listed below which YOU have carried out in your work here today.
1GEN1.1
I have maintained personal health and hygiene
1GEN1.2
I have helped to maintain a hygienic, safe and secure workplace
1GEN4.1
I have organised my own work
1GEN4.2
I have supported the work of my team
1GEN4.3
I have contributed to my own learning and development
2GEN3.1
I have kept myself clean and hygienic
2GEN3.2
I have kept my working area clean and hygienic
2GEN3.3
I have stored food safely
2GEN3.4
I have prepared, cooked and held food safely

1
©2007 City & Guilds and Harcourt Education Ltd
Lunch menu 3 – Assessor notes
Class
Assessment menu
Date
Sheet number
MENU
1
Chef’s soup of the day
2
Whole smoked trout filleted and skinned at your table, served with a small salad and horseradish cream
3
Baked field mushrooms filled with tomato relish topped with hollandaise sauce
4
Braised beef with red wine, winter vegetables and herb dumplings
5
Sesame seed coated goujons of plaice served with tartare sauce
6
Ricotta, spinach and sun dried tomato gnocchi with red pepper and plum tomato sauce
7
Chef’s dish of the day served with a selection of seasonal vegetables
8
Our pastry chef’s hot and cold desserts of the day
Learner
Menu
item
Qty
Notes
2
©2007 City & Guilds and Harcourt Education Ltd