New york college e sardines are seasoned and bread

NEW YORK COLLEGE
e) sardines are seasoned, and bread crumbed
f) pine nuts are dry roasted and mixed with cumin and capers
g) sardines are deep fried for 4 minutes
Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS
Specific criteria relevant for the observation of the dish(es) here:
a. frying oil is at correct temperature
b. sardines are fried to a golden colour
c. sardines are of even shape
d. Appropriate attractive garnish
The methods outlined in the recipe for the dish are followed correctly
The cookery method(s) required for the dish are applied correctly
The correct accompaniment is selected for the dish
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using
correct products and cookery methods
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used. Specify: ________________________
Garnish is prepared and of proportional size
Suitable sauce or complimentary is added correctly (as a mirror or
topped)
The dish is evaluated and adjusted before being served
Accompaniments are suitable and well presented
The dish is free of drips, smears and finger marks
The service for dishes overall for an order is well timed and acceptable
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.
Dish Assessment Criteria Comment S NYS
18 Element 1: Select Ingredients
The food production requirements are identified from recipes and
instructions
The ingredient amounts are calculated using the provided template
below
Ingredients are correctly identified:
 Recipe requirement (suitable for purpose):
 Freshness
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 89

NEW YORK COLLEGE
 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:
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
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements