following procedures for portion control and food safety practices when

Following procedures for portion control and food

This preview shows page 82 - 85 out of 93 pages.

following procedures for portion control and food safety practices when handling and storing different food types responding to special customer requests and dietary requirements. Resource Requirements Assessment must ensure access to: fixtures and large equipment: commercial: blenders and food mills food processor planetary mixer New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 82
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NEW YORK COLLEGE commercial grade work benches (1.5 m/person) commercial ovens with trays (one per two persons) commercial refrigeration facilities: cool room and/or fridge freezer deep-fryer designated storage areas for dry goods and perishables double sink gas, electric or induction stove tops (two burners per person) hot plate or griddle microwave pasta machine salamander or other form of griller (one per four persons) storage facilities: shelving trays small equipment: baking sheets and trays beaters containers for hot and cold food cutting boards food handler gloves graters juicers knife sharpening equipment sharpening steels and stones knives: chef knives utility knives measurers: metric calibrated measuring jugs measuring spoons portion control scoops oven mitts pots and pans for small and large production: stainless steel cast iron non-stick fry pans scoops, skimmers and spiders scales service-ware: platters, dishes and bowls cutlery and serving utensils sets of stainless steel bowls steamers small utensils: flour and drum sieves pastry brushes peelers, corers and slicers scrapers spatulas strainers and chinois New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 83
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NEW YORK COLLEGE tongs and serving utensils whisks: fine stainless steel wire coarse stainless steel wire spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoons thermometers cleaning materials and equipment: cleaning cloths commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas dustpans and brooms garbage bins and bags hand towel dispenser and hand towels mops and buckets separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
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