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: 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 91

NEW YORK COLLEGE  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 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: Fresh Apricots Poached in Syrup a) Boil ginger, vanilla beans and sugar for 3 minutes b) Poach apricots for 3 minutes c) Cool and chill the fruit in the syrup Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS Specific criteria relevant for the observation of the dish(es) here: a. Fruit is served at correct temperature b. Fruit is cooked as required c. Fruit has not lost shape d. Appropriate attractive garnish The methods outlined in the recipe for the dish are followed correctly The cookery method(s) required for the dish are applied correctly The correct accompaniment is selected for the dish The dish is seasoned and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks 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 92

NEW YORK COLLEGE The service for dishes overall for an order is well timed and acceptable Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area