follow standard recipes to prepare fresh frozen and preserved seafood dishes

Follow standard recipes to prepare fresh frozen and

This preview shows page 53 - 56 out of 67 pages.

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
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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
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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
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