Q2 what are two 2 quality indicators to look for if

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Q2: What are two (2) quality indicators to look for if you are using frozen chicken breasts to prepare this recipe?
Satisfactory Unsatisfactory Q3: Describe how you can sequence your mise en place and preparation tasks to meet deadlines. Read the recipe thoroughly get all the equipment soak the skewer cut and marinate the chicken get all the ingredients for the sauce, cut and measure it Satisfactory Unsatisfactory Q4: Briefly list the tasks you need to complete at each stage of the preparation sequence for the chicken satay skewers. Sequence Tasks 1. Assemble ingredients. Get the chicken breast, make sure that is defrosted, get the soy sauce, onion, garlic, sugar, peanut oil, peanut butter, coconut, chicken stock, 2. Complete basic pre-preparation tasks. Gets equipment like knife, chopping board, bowl and pan to cook Cut the chicken breast lengthwise into six even strips, 3. Weigh or measure ingredients. Get measuring cup ,measuring spoon and weighing scale to measure and weigh ingredients for the sauce and marinade 4. Portion ingredients if necessary. When there’s excess you can portion it and place it in a container with label 5. Sort ingredients. put different ingredients in different bowls or container Satisfactory Unsatisfactory Q5: What are two (2) safety techniques you should use when cutting and preparing the ingredients with a knife?
Q6: You are about to start measuring your wet ingredients? What should you check before you start to use the measuring equipment? Name: SIHCCC006 - Assessment Version: 2017.1 Last Reviewed: October 2017 Page|22
SITHCCC006 - Student Assessment You should check if its clean and if its working well especially those measuring scale you should check if there’s still battery on it. Satisfactory Unsatisfactory Q7: What method(s) of cookery for which food item are used in this recipe?
Satisfactory Unsatisfactory Q8: What is the purpose of marinating the chicken in this recipe?
Satisfactory Unsatisfactory

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