Learners Assessment Guide SITXFSA002 Participate in safe food handling practices Assessment 2
Assignment Coversheet Name: Student ID: ___________ Email Address: Class: Stage 3 Unit name: Participate in Safe Food Handling Practices Unit Code: SITFSA002 Assignment name: Assessment 2- SITFSA00_ Participate in Safe Food Handling Practice Student Declaration I declare that – a. The evidence I have submitted for assessment is my own work, and b. The evidence I have submitted for assessment has not been shared with other students, and I have taken all reasonable precautions to ensure that my work cannot be accessed by other students that may seek to submit my work as their own, and c. All of the sources of information used to prepare my work have been, or may be accurately cited, and d. I retain a copy of all my original for my own records, or for resubmission if required by Academia Australia, and e. I have read and understood Academia Australia’s policy regarding plagiarism, and I accept the right of Academia Australia to investigate suspected plagiarism, and to act in accordance with the policy and procedure I have read. Student Signature: __________________________________________ Date of Submission: __23_ / 11 /20
CCP – Standard Recipe Card Dish 1: Cherry Clafoutis Difficulty: ** Key Ingredient: flour, eggs, butter, milk, cherries Equipment Needs: muffin tray, bowl, whisk Key Skills: rub in method, whisking tracing Preparation Time: 30 minutes Cooking Time: 15 minutes Yield: 6 serves 75 g Sugar ( base ) 150 g Butter 225 g Flour 150 g Eggs ( filling ) 150 ml Milk 150 g Cream 0.5 ml Vanilla 10 g Flour 100 g Cherries 60 g Sugar Method Preparation Steps CCP 1. (base)creamy the butter and sugar then add flour and rub in. set in the fridge. 2. (filling)boil cream and milk. Whisk eggs, flour, vanilla and sugar. Then add in milk and cream mixture. 3. take out sweet paste from the fridge and roll. Use tin plate to cut out off a circle and place in a muffin tin 4. add the filling in and then add cherries. 1.Danger zone temperature colour coded board. 2. hands wash with antibacterial soap 3.wash the cherries with clean water Cooking Steps 1.put it in oven at 220 degrees around 10-15 minutes. 2.let it cool down a bit. 1.ensure that the core temperature reaches 75°C or hotter. 1.1Use a probe thermometer to measure the temperature of the thickest part or centre of the food. Serving Steps 1. then take out from tray (use a paring knife and scrape the sides of the mould if needed) 2. Plate them and serve
Dish 2: Sausage Rolls Difficulty: ** Key Ingredient: meet mince, vegetables, Equipment Needs: Pan, knife, Key Skills: cooking, rolling Preparation Time: 10 minutes Cooking Time: 20 minutes Yield: 50 g Beef mince 50 g Sausage mince 1/4 Onion 30 g Grated carrot 1/4 Clove garlic 12 g breadcrumbs 12 g Semolina 15 g Tomato past 30 g Water sip pinch Mixed herbs pinch Salt and pepper Method Preparation Steps CCP 1.mixed meat mince, breadcrumbs, semolina, tomato past, water sip, salt and pepper and mixed herbs all together.
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- Spring '18
- Cherry Clafoutis