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Element 4: Prepare appetisers and saladsCommentSNYSSuitable cookery methods used for preparation/dishCorrect preparation of dressings: Correct preparation of accompanying sauces: Each dish is tasted, evaluated and adjustedSpecial customer requests are provided for where applicable using correct products and cookery methodsElement 5: Present and store appetisers and saladsSuitable service ware selected for presentation at correct temperature Suitable garnish is used. Garnish is prepared and of proportional sizeSuitable dip, sauce or complimentary is added correctly (as a mirror or topped)The dish is evaluated and visually adjusted before being servedAccompaniments are suitable and well presentedThe dish is free of drips, smears and finger marksRe-useable ingredients are identified, wrapped, labelled and stored correctlyWaste and perishables are discardedFood scraps are removedEquipment is transferred to wash-up areaThe workplace is cleaned, using suitable equipmentSuitable cleaning chemicals and sanitisers are usedCleaning equipment is rinsed, checked, correctly maintained and storedMaintenance issues are reported as relevant.New 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 43
NEW YORK COLLEGEDishAssessment CriteriaCommentSNYS5Element 1: Select IngredientsThe food production requirements are identified from recipesand instructionsThe ingredient amounts are calculated correctly according to order/recipesIngredients are correctly identified:Recipe requirement (suitable for purpose):FreshnessFIFO is applied for selecting ingredientsSpoilage or deterioration of ingredients are checked and identifiedElement 2: Select, prepare and use equipmentThe correct/suitable equipment required to prepare the dish is/are identified:Pieces of equipment selected: Chef’s Knife, separate chopping boards, pot, frying pan, colanderEach piece of equipment is checked for cleanlinessEach piece of equipment is assembled according to manufacturer’s instructionsWHS issues are considered:Cord:Safety Switch provisions:Positioning (for example away from moisture):Correct use of safety features (feeder, guards)Uniform and loose parts are secured from being caughtThe equipment is used correctly and in a safe mannerThe equipment is used hygienically: __________________________Element 3: Portion and prepare ingredientsNew 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 44
NEW YORK COLLEGEIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect sequencing of ingredients according to production flowCorrect preparation method used for commoditiesPortioned correctly according to recipe requirementPortioned, suitable for cookery method being used