Shapes andproportionsCombining different sizes and shapes on a plate isan easy way to achieve positive presentationTropical fruit plate is a simpleexample where a variety ofshapes are given bytheingredientsPLEASE EXPLAIN COMMENTS?14. CalculationsThe recipe for a Brioche Bread and Butter Pudding yields 6 Portions.a)Calculate the costs for each ingredient and enter these in the column “Actual Cost”b)Add the costs of all ingredients and enter the sum in the field “Total Cost”.c)Calculate the cost per portion and enter the result in the field “Portion Cost”SIT Version 115of17©Futura Group 2016
CORRECT15.Provide a detailed overview of the hygiene, handling and storage requirements (including labelling) for alltypes of desserts, sauces and preparations. Consider the production processes, as well as display and sale,including packaging for take-away provisions:SIT Version 116of17©Futura Group 2016Name of dish:Brioche Bread and Butter PuddingPortion nos.:6Ref.source:Futura GroupTotal Cost:$ 15.00Portion sizePortion Cost:$2.5CommoditiesItemSpecificationWeightkg/l/UnitCost per kg/l/UnitActual costBrioche loaf0.500batch$8.50each4.25Butter0.050kg$7.20kg0.36Caster sugar0.120kg$2.20kg0.26Vanilla pod0.500each$5.50each2.75Eggs4.000each$0.30each1.2Milk0.250L$1.60L0.4Cream0.250L$6.60kg1.65Banana2.000each$1.30each2.6Chocolate Callets0.100kg$14.00kg1.4Icing sugar0.050kg$2.50kg0.13Total Cost15Portion Cost2.5
HygienePrevent cross contaminationIn production of sensitive items absolute application to clean work practices should be applied as dairyproducts can very easily be cross contaminated. Salmonella poisoningin ice cream should be carefullychecked and it is good to have homemade products to make sure they are safe for productionFreezers temperature needs to be checked and stock rotation should be done. Chocolate items must notbe stored too cold. Crisp items needs to be placed into airtight containerHOW DO YOU CHECK FOR SALMONELLA PRESENCE?It is better if we use homemade products because salmonella poisoning is common in products containingpoultry and eggs and to check it we can always sample it to get the resultHandling and storage requirementsHumidityTemperatureAtmosphereLightVentilationEnsure that you label product correctly and use the FIFOprincipleAlways use the correct amount of things to do correct protectsVERY VAGUE!Organising storage areas which helps in storing mise en place to list all the workflow and following hygienepractises for the commoditiesFor displaying it is very essential to know best storage foe each product. Display cabinets temperatureshould be well maintainedFor takeaway special airtight containersor cake cartons should be used for easy transport and production.Using label that shows content, production date, name of person responsible, and possibly best or use bydatesPLEASE BE SPECIFIC WITH YOUR ANSWERSSIT Version 117of17©Futura Group 2016
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