task 3-3.pdf - Hygiene Consideration Different chopping for...

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Hygiene Consideration: Different chopping for different type of food Sanitise working setting after use Minimise the time of raw food handing Clean equipment properly right after use Wash hands between dealing with different food, use gloves if required Quality Checks & Adjustment required: Ensure food size according to menu requirements Make sure the sauce tastes right Make sure required food if there is special customers Storage and WHS Make sure all prepared foods in the right place Storage space temperature is the right setting Labelled prepared food, date and time Wastage discard, as soon as prepared finish Clean regularly and keep it dry (b)Provide a suitable sauce or dip, and garnish for each type.
(c) List all equipment required to prepare your selection and how each piece is safely used in the preparation process.

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