Cleaning equipment is rinsed checked correctly maintained and stored

Cleaning equipment is rinsed checked correctly

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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 63
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NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 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 64
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NEW YORK COLLEGE 8 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified: Recipe requirement (suitable for purpose): Correct seafood or portion cut of fish Suitable ingredients for accompaniments and sauces Freshness FIFO is applied for selecting ingredients 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: Scissors, scaler, bowls/trays, peeler, knife, juicer, pan, flipper 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 correct type of knife is used for the relevant preparation method The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities: Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Culinary cuts used according to requirement for dish 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: Flathead fillets with yoghurt tartare sauce a) Fish is filleted, portioned and trimmed evenly b) Oven is pre-heated to 220 degrees c) Potatoes are roasted for 30 minutes till golden brown d) Tartar sauce is prepared as per recipe e) Fish is shallow fried till golden brown 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 Element 4: Cook seafood dishes Comment S NYS Specific criteria relevant for the observation of the dish(es): a. Fish is cooked and golden brown b. Potatoes are cooked and golden brown c. Fish is placed on a warmed plate
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