Follow standard recipes to prepare fresh frozen and

follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the
following cookery methods:
o deep and shallow frying
o grilling
o poaching
o roasting
o sautéing
o steaming
prepare above food for at least six different customers:
o within commercial time constraints and deadlines
o reflecting required quantities to be produced
o following procedures for portion control and food safety practices when handling and
storing seafood
o responding to special customer requests and dietary requirements.
Resource Requirements
Assessment must ensure access to:
 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processors
 planetary mixers
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
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 53

NEW YORK COLLEGE
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 knife sharpening equipment
 sharpening steels and stones
 knives and cleavers:
 chef knives
 filleting knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 portion control scoops
 oven mitts
 poachers
 pans and pots for small and large production:
 stainless steel, cast iron, iron and non-stick fry pans
 large and small pots
 scoops, skimmers and spiders
 scales
 sets of stainless steel bowls
 service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
 small utensils:
 flour and drum sieves
 peelers, corers and slicers
 strainers and chinois
 scrapers
 spatulas
 tongs and serving utensils
 steamers
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
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 54

NEW YORK COLLEGE
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
