The common hygiene requirements for avoiding

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Question 23:The common hygiene requirements for avoiding contamination risks for appetizers and salads include:(Tick the correct box indicating true or false)TrueFalse1.Always be aware of the danger zone and keep cold foods below 6°C and hot foods above 55°C.2.When preparing food make sure that you only take out small amounts at a time to minimise internal temperature changes and to keep bacterial development to a minimum. 3.Keep food types separate to avoid cross-contamination and consider your work processes during preparation and plating.
28of 40American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149K4.As most appetisers are produced in the larder section, there is lessrisk for cross-contamination as only cold foods are prepared there.5.The use of gloves will reduce the need for frequent hand washing procedures and eliminate the risk of contamination.6.Small takeaway containers, vacuum packaging and cling film all assist in keeping products in optimum condition and minimising waste through spoilage or drying out.Question 24:Use your calculator to calculate the required quantities for 6 portions:ItemRequirements for 2 portionsRequirements for 6 portionsCos lettuce0.500 ea1.5 ea (0.5 ÷ 2 X 6)Bacon0.030 kg0.18eaGarlic0.005 kg0.03kgBread slice1.000 ea6eaEggs2.000 ea12eaCaesar dressing0.200 L1.2LOlive oil0.050 L0.3LAnchovy fillets8.000 ea48eaShaved parmesan0.015 kg0.09kgQuestion 25:The following factors can be used to estimate the number of serves to be prepared for service. Connect each factorto the relevant example:1.Historical data2431if there are more or fewer diners than normal2.Number of bookingsa storm may affect the usual number of customers in a waterfront restaurant with a large terrace3.Special functionsset menu events may mean fewer dishes prepared but more of each dish4.Climate and weatheron a Friday night you average 40 serves of a particular dishQuestion 26:Common methods used to calculate and requisition the required ingredients for menu preparation include:(Tick the correct box indicating true or false)
1.To help you prepare the dish correctly, businesses generally 29of 40American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149Kprovide standard recipe cards (SRCs) for each dish which shows you exactly what is needed for the dish and how to prepare it. 2.A requisition needs to include all components for a dish includinggarnishes and the classical or intended accompaniments. 3.The various menu items are broken up into key preparation tasks and an overall preparation list or workflow is prepared. 4.By adding up the recipes you can figure out how many orders youneed to place for each ingredient.

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