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following procedures for portion control and food safety practices when handling and storing different food typesresponding to special customer requests and dietary requirements.Resource RequirementsAssessment must ensure access to:fixtures and large equipment:commercial:blenders and food millsfood processorplanetary mixerNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 82
NEW YORK COLLEGEcommercial grade work benches (1.5 m/person)commercial ovens with trays (one per two persons)commercial refrigeration facilities:cool room and/or fridgefreezerdeep-fryerdesignated storage areas for dry goods and perishablesdouble sinkgas, electric or induction stove tops (two burners per person)hot plate or griddlemicrowavepasta machinesalamander or other form of griller (one per four persons)storage facilities:shelvingtrayssmall equipment:baking sheets and traysbeaterscontainers for hot and cold foodcutting boardsfood handler glovesgratersjuicersknife sharpening equipmentsharpening steels and stonesknives:chef knivesutility knivesmeasurers:metric calibrated measuring jugsmeasuring spoonsportion control scoopsoven mittspots and pans for small and large production:stainless steelcast ironnon-stick fry pansscoops, skimmers and spidersscalesservice-ware:platters, dishes and bowlscutlery and serving utensilssets of stainless steel bowlssteamerssmall utensils:flour and drum sievespastry brushespeelers, corers and slicersscrapersspatulasstrainers and chinoisNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 83
NEW YORK COLLEGEtongs and serving utensilswhisks:fine stainless steel wirecoarse stainless steel wirespoons:large plain and slotted metal spoonsladles in a variety of sizesserving spoonswooden spoonsthermometerscleaning materials and equipment:cleaning clothscommercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areasdustpans and broomsgarbage bins and bagshand towel dispenser and hand towelsmops and bucketsseparate hand basin and antiseptic liquid soap dispenser for hand washingsponges, brushes and scourerstea towelsorganisational specifications:equipment manufacturer instructionscurrent commercial stock control procedures and documentation for ordering, monitoring and maintaining stock