SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

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Other images do not allow us to ensure that it is your work and are therefore not permissible for this portfolio. 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 25 of 144
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Ingredients and quanti ti es required for your order Quantity Unit Ingredient 100 G Rock salt 12 Oyster, fresh in a half shell 100 Ml Cold water 15 Ml Lemon juice 2 Rashes Bacon cut into small strips 40 Ml Worcestershire sauce 2 Lemon Wedges What are the quality indicators of the main ingredients (all meat, fish, poultry and vegetables)? Ingredient Quality Indicators Bacon Fresh (good colour) Oysters Fresh (good colour) 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 26 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 200 G Rock salt 12 Oyster ,fresh in a half shell 200 ml Cold water 30 ml Lemon juice 4 rashes Bacon 80 ml Worcestershire sauce 4 Lemon wedges How would you change this recipe? a) Change the nutritional value (i.e. reduce fat, salt, sugar) We can reduce the quantity of rock salt to change the nutritional value. b) Substitution of a main ingredient (when something is not in season or not available, or not desired by the client) We can add ginger and soy instead of lemon juice in this recipe if desired by customer. c) Incorporate the use of a convenience produce (e.g. packaged stock) where possible. If there is not fresh bacon we can use packed bacon from market. Porti on yield of the main ingredient(s) for this recipe Item As-Purchased Quantity Trim Edible Portion Quantity Yield Percent* 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 27 of 144
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Rock salt 100g 0% 100g 100% Lemon juice 15ml 0% 15ml 100% Bacon 2 rashes 0% 2 rashes 100% Lemon wedges 2 0% 2 100% 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 N/A N/A N/A N/A Measuring tools used for the measuring of ingredients and porti oning.
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  • Winter '17
  • ........., Garlic, Stuart, bi products

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