SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

Ingredient quality indicators butter good colour and

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Ingredient Quality Indicators Butter Good colour and good touching Oranges Fresh ( good touching) Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 101 of 144
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Calculate the quanti ti es of ingredients required to prepare this dish for an order of: 2 4 6 12 25 50 100 120 140 160 200 (Pl eas e as k Trai n er fo r d etai l s o n yo u r o rd er fo r t hi s rec i p e). Standard recipe / number of persons in standard recipe x by requested order numbers. Quantity Unit Ingredient 350 g Dark chocolate 5 tbsp Grand Marnier 375 g Caster sugar 375 g Almond meal 12.5 Egg yolks and egg whites 5 zest Oranges 10 tbsp Gran marnier Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 102 of 144
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How would you change this recipe? p) Change the nutritional value (i.e. reduce fat, salt, sugar) We can use the salted butter to change the nutritional value of the recipe. q) Substitution of a main ingredient (when something is not in season or not available, or not desired by the client) We can use other sugars if it desire by the customer. r) Incorporate the use of a convenience produce (e.g. packaged stock) where possible. N/A Porti on yield of the main ingredient(s) for this recipe Item As-Purchased Quantity Trim Edible Portion Quantity Yield Percent* All items 100% Formula for Yield Percent = Edible Portion Quantity / As-Purchased Quantity x 100 What off cuts and/or bi products generated by this recipe can be used elsewhere, and for what purpose? Off Cuts / Bi Products Use of Off Cuts / Bi Products Egg shells Use for the stock Orange peels Use for the stock Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 103 of 144
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Measuring tools used for the measuring of ingredients and porti oning. Ingredient Tool used Dark chocolate Scale Butt er Scale Caster sugar Scale Almond meals Scale Equipment Equipment Name Assembly Required Hygiene and safety considerations Cleaning requirements Oven Yes No Set at correct temperature (need for bake) Clean with best clinic agent Pan Yes No Use proper size Wash with hot and soapy water Whisk Yes No Use proper length of whisk Clean and sanitise properly Yes No Yes No Yes No Yes No Yes No Yes No Yes No Yes No Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1
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