New York College Pty Ltd trading as New York College V10 December 2018 ACN 610

New york college pty ltd trading as new york college

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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 36
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NEW YORK COLLEGE Element 4: Cook vegetable, fruit, egg and farinaceous dishes. Comment S NYS Enter the specific criteria relevant for the observation of the dish(es) here: a. Wok seasoned and clean b. Oil heated to correct temperature c. Ingredients sweated – no signs of browning d. Main ingredients are stir-fried e. Soy sauce, prawns and shallots added and stir-fried f. Kept warm for service g. Omelette cooked in clean pan to even thickness h. Rice portioned into warmed bowls i. Garnished with hated shallots and julienne of omelette. Chilli, coriander etc. 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 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 The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used 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 37
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NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 2 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): 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: 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)
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