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appropriate environmental conditions for storing pâtés and terrines to:oensure food safetyooptimise shelf life•safe operational practices using essential functions and features of equipment used to produce pâtés and terrines dishes.Resource RequirementsPen, paperor as provided.13New 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
NEW YORK COLLEGEAssessment 1Your taskYou are required to complete all questions and tasks listed below.1.Provide 4 examples how you could determine the quantities for mise en place required for the preparation of pâtés and terrines before a shift:Examples1.Chop any ingredients that need chopping, mince anything you need minced, measure out all the ingredients of which you need a certain amount.2. Place each ingredient in a container, and position all the containers near your cooking workarea.3.Choose containers that fit the ingredients. For example, you could put your measured milk in a small bowl and place your chopped meat on a plate.4.Measure out all the ingredients of which youneeda certainamount andyou couldput yourmeasured milk in a small bowl.2.How do the following factors affect your choice of ingredients for the preparation of pâtés and terrines:SeasonalityAs some game may only be available for a limited timePriceIt may be cheaper to buy whole legs of lamb and use the primal cuts for a la cane ,offcuts And bones can be processed .14New 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
NEW YORK COLLEGEInfrastructureStorage space and preparation space can impact on possible processes such as carcass breakdown and productionEquipment availableSpecialised cooking equipment like sous vide cookers and moulds may neededQuality standardsDifferences in menus and expectations between an aged hostel,cafe and hotel.Service requirementsSelf services ,set menu ,buffer styleStock rotation principlesSuch as FIFO( first in first out ) are important to ensure that the oldest products is used firstNutritional impactsFor the most farces used for pates and terrins the fat content is quite high. The fat is needest to prevent excessive dryness of the mixture 2 Describe the following preparations and provide one menu example for each:PreparationDescription (What do these consist of? How are these made?)Menu ExampleBallottineGalantine 1Carefully pulling the leg away from the skin.2 Releasing the leg and thigh.3The chicken with an even layer of breast meat on the skin, ready for stuffing and rolling.Galantines were originally made specifically from chicken. (If you speak Spanish, you know that the wordgallinameans hen, and the words Chicken Duck15New 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