NEW YORK COLLEGE e sardines are seasoned and bread crumbed f pine nuts are dry

New york college e sardines are seasoned and bread

This preview shows page 89 - 91 out of 93 pages.

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
Image of page 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
Image of page 90
Image of page 91

You've reached the end of your free preview.

Want to read all 93 pages?

  • Two '19

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture