You are required to prepare at least 6 different recipes for p\u00e2t\u00e9s and terrines

You are required to prepare at least 6 different

This preview shows page 49 - 52 out of 57 pages.

responding to special customer requests and dietary requirements. You are required to prepare at least 6 different recipes for pâtés and terrines as listed in the table below, serving at least 6 different customers. Your trainer will determine times and occasions for observations and instruct you accordingly. The observation checklists below provide you with specific details for performance requirements for each observation instance. Resource Requirements Refer to assessment conditions. Recipes, Crockery and service platters, Food ingredients. 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
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NEW YORK COLLEGE Assessment 2 Observation of recipe preparation for 3 of 6 dishes Ingredients used Techniques used Dish 4: Chicken and bacon terrine Customers served: 6 Liver Fish or shellfish Meat X Poultry Vegetables X Forcemeat production Glazing Layering Mould lining X Precision cutting Dish 5: Roast vegetable terrine Customers served: 6 Liver Fish or shellfish Meat Poultry X Vegetables Forcemeat production Glazing Layering X Mould lining X Precision cutting Dish 6: Chicken liver and port pate with roasted pears Customers served: 6 X Liver Fish or shellfish Meat X Poultry Vegetables X Forcemeat production X Glazing Layering Mould lining Precision cutting 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
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NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 4 Select Ingredients Chicken and bacon terrine The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified: Recipe requirement (suitable for purpose): Freshness FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS issues are considered: Cord: Safety Switch provisions: Positioning (for example away from moisture): Correct use of safety features (feeder, guards) Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner The equipment is used hygienically: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct sequencing of ingredients according to production flow Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved
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