Adequate storage vessels for prepared product waste

Adequate storage vessels for prepared product, waste and use-able
trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Hearty Turkey Stew with Vegetables
a) Turkey breast is cubed
b) Vegetables are cut as required
c) Vegetables are sweated
d) All ingredients are combined and simmered for 30 minutes
Element 4: Cook poultry dishes Comment S NYS
Specific criteria relevant for the observation of the dish(es):
a. Turkey is cooked through
b. Stew is finished with remaining liquids to consistency
c. Served with suitable accompaniments
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
Suitable marinades are selected and prepared/added
The dish is seasoned and adjusted
Special customer requests are provided for where applicable using correct
products and cookery methods
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 69

NEW YORK COLLEGE
Element 5: Presentation and Storage
Suitable service ware selected for presentation at correct temperature
(hot/cold)
Suitable garnish is used.
Garnish is prepared and of proportional size
Poultry is carved correctly according to cut with minimal waste
Whole poultry is cut and portioned correctly according to bone structure
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.
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 70

NEW YORK COLLEGE
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 71