staff and customers in an industry workplace during the assessment process or

Staff and customers in an industry workplace during

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staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations requirements for assessors; and: have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. 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 65
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NEW YORK COLLEGE Assessment 2-Practical Observation 3 Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Method(s) of cookery applied Meat items used Preparation techniques Dish 7: Trussed Beef Pot Roast with Autumn Vegetables No. of serves: 4 braising shallow frying deep-frying grilling X roasting stewing X beef kangaroo venison specialty meats lamb pork veal kidney liver X ageing barding boning trimming cutting portioning larding marinating mincing rolling tenderising X trussing X tying skewering Dish 8: Beef Roulades with Walnut Parsley Pesto No. of serves: 4 braising shallow frying deep-frying grilling X roasting stewing X beef kangaroo venison specialty meats lamb pork veal kidney liver ageing barding boning trimming cutting portioning larding marinating mincing X rolling X tenderising trussing X tying skewering Dish 9: Buterflied leg of lamb No. of serves: 4 braising shallow frying deep-frying X grilling roasting stewing beef kangaroo venison specialty meats X lamb pork veal kidney liver ageing barding X boning trimming X cutting X portioning larding X marinating mincing rolling tenderising trussing 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 66
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NEW YORK COLLEGE tying skewering Dish Assessment Criteria Comment S NYS 7 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions Ingredients are correctly identified: Recipe requirement (suitable for purpose): Suitable poultry or cut of poultry Suitable ingredients for accompaniments and sauces Freshness FIFO is applied for selecting ingredients The correct quantities required are calculated Spoilage or deterioration of ingredients are checked and identified Element 2: 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
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