Element 4 Prepare appetisers and salads Comment S NYS Suitable cookery methods

Element 4 prepare appetisers and salads comment s nys

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Element 4: Prepare appetisers and salads Comment S NYS Suitable cookery methods used for preparation/dish Correct preparation of dressings: Correct preparation of accompanying sauces: Each dish is tasted, evaluated and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Present and store appetisers and salads Suitable service ware selected for presentation at correct temperature Suitable garnish is used. Garnish is prepared and of proportional size Suitable dip, sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and visually adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. 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 43
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NEW YORK COLLEGE Dis h Assessment Criteria Comment S NYS 5 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified: Recipe requirement (suitable for purpose): Freshness FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Pieces of equipment selected: Chef’s Knife, separate chopping boards, pot, frying pan, colander Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS 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 caught The equipment is used correctly and in a safe manner The equipment is used hygienically: __________________________ Element 3: Portion and prepare ingredients 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 44
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NEW YORK COLLEGE Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct sequencing of ingredients according to production flow Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used
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