Safe operational practices for knifes utensils and

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Safe operationalpractices for Knifes,Utensils and EquipmentRequiredKnifes, Utensils andEquipment RequiredSafe operationalpractices for Knifes,Utensils and EquipmentRequired1.6.2.7.3.8.4.9.5.10.Practical TestDate:Time: Location: Panorama KitchenSIT Version 1.1 ©AILFE August 2017
Instructions Do a yield testinstructedTask 6Sandwiches PreparedSandwichesObservation Date and TimeGeneral CommentsTask 7Use your time to produce the dishes in a logical fashion as this is one of the assessment requirements. You have 5 hrs including cleaning as you goTask 8In the work flow plan you have to list the food and kitchen safety practices together with the equipment requiresTask 9Consideration should be given to colour, contrast, and temperature of food served, appropriate garnish and service ware used.SIT Version 1.1 ©AILFE August 2017Task 1Task 2 Task 3Task 4
Task 10Minimise wastage & ensure correct storage of all reusable products Results: SatisfactoryNot Satisfactory CommentsSIT Version 1.1 ©AILFE August 2017Performance Criteria Additional commentsSNSCorrect mise en placeAppropriate methods ofcookingTime managementPreparation and Presentation techniquesHygienic practicesFollowed health and safety regulations
Reassessment Required: YesNo I have received all the feedbacks from my trainer and I agree that I will need to be reassessedI will book a reassessment within 7 days of feedbackStudent Signature: …………………………………………………..Date: ………………………………………..SIT Version 1.1 ©AILFE August 2017

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