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51 present dishes attractively on appropriate service

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5.1. Present dishes attractively on appropriate service-ware.5.2. Add dips, sauces and garnishes according to standard recipes and regional variations.5.3. Visually evaluate dish and adjust presentation.5.4. Store dishes in appropriate environmental conditions.5.5. Clean work area, and dispose of or store surplus and re-usable by-products according toorganisational procedures, environmental considerations, and cost-reduction initiatives.
Is Student able to demonstrate the following: Knowledge Evidence [1, 2, 3, 4, 5, 6, 7, 8, 9,10, 11]YesNo(1)Culinary terms and trade names for ingredients used in standard recipes for vegetable, fruit, eggandfarinaceous dishes, relating to:a)convenience productsb)fresh products(2) Contents of stock date codes and rotation labels(3)Characteristics of different vegetable, fruit, egg and farinaceous dishes:a)appearance and presentationb)classical and contemporary variationsc)freshness and other quality indicatorsd)nutritional valuee)service stylef)tasteg)texture(4) Accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes(5) Historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes andproducts(6) Cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performanceevidence(7) Health risks associated with raw egg products and alternative egg products(8) Culinary applications which use eggs as specified in the performance evidence(9) Mise en place requirements for vegetable, fruit, egg and farinaceous dishes(10)Appropriate environmental conditions for storing food products to:a)ensure food safetyb)optimise shelf life(11) Safe operational practices using essential functions and features of equipment used to producevegetable, fruit, egg and farinaceous dishes.Comments/feedback to StudentOutcome:SatisfactoryUnsatisfactoryAssessor:I declare that I have conducted a fair, valid, reliable and flexible assessment with this student, and I have providedappropriate feedback. I also declare that I have undertaken the indicated assessment integrity checksGoogle check for plagiarismYesNoCheck for Copying/CollusionYesNoCheck for Authenticity(own work)YesNoCheating or use of model answersYesNoAssessor name:Assessor signature:
Assessment Evaluation ToolSITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes© Nova Institute of Technology V1.0 July 201|PageAssessment Evaluation ToolUnit Code & Unit NameSITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishesAssessment TypePractical observationAssessment NameAT 2Student’s name & IDAssessment date/sIs Student able to demonstrate the following: Performance Evidence [1, 2, 3, 4]YesNo(1)Follow standard recipes to prepare dishes for at least six different customers using each ofthefollowing types of products:A.vegetables and fruit:B.eggs used for the following applications:C.farinaceous items:a. driedb. freshc.frozena. aeratingb. bindingc.settingd. coatinge. enrichingf.emulsifyingg.glazingh. clarifyingi.garnishingj.thickeninga. couscousb. pasta and noodlesc.polentad. pulsesk.

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Term
Summer
Professor
KP Gharti
Tags
Vegetable, Potato, Nova Institute of Technology

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