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
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
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
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
