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New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 36
NEW YORK COLLEGEElement 4: Cook vegetable, fruit, egg and farinaceous dishes.CommentSNYSEnter the specific criteria relevant for the observation of the dish(es) here:a. Wok seasoned and cleanb. Oil heated to correct temperaturec. Ingredients sweated – no signs of browningd. Main ingredients are stir-friede. Soy sauce, prawns and shallots added and stir-friedf.Kept warm for serviceg. Omelette cooked in clean pan to even thicknessh. Rice portioned into warmed bowlsi. Garnished with hated shallots and julienne of omelette. Chilli,coriander etc.The methods outlined in the recipe for the dish are followed correctlyThe cookery method(s) required for the dish are applied correctlyThe correct accompaniment is selected for the dishThe dish is seasoned and adjustedSpecial customer requests are provided for where applicable using correct products and cookery methodsElement 5: Presentation and StorageSuitable service ware selected for presentation at correct temperature (hot/cold)Suitable garnish is used. Garnish is prepared and of proportional sizeSuitable sauce or complimentary is added correctly (as a mirror or topped)The dish is evaluated and adjusted before being servedAccompaniments are suitable and well presentedThe dish is free of drips, smears and finger marksThe service for dishes overall for an order is well timed and acceptableRe-useable ingredients are identified, wrapped, labelled and stored correctlyWaste and perishables are discardedFood scraps are removedEquipment is transferred to wash-up areaThe workplace is cleaned, using suitable equipmentSuitable cleaning chemicals and sanitisers are usedCleaning equipment is rinsed, checked, correctly maintained and storedMaintenance issues are reported as relevant.New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 37
NEW YORK COLLEGEDishAssessment CriteriaCommentSNYS2 Element 1: Select IngredientsThe food production requirements are identified from recipes and instructionsThe ingredient amounts are calculated using the provided template belowIngredients are correctly identified:Recipe requirement (suitable for purpose):FreshnessFIFO is applied for selecting ingredientsSpoilage or deterioration of ingredients are checked and identifiedElement 2: Select, prepare and use equipmentThe correct/suitable equipment required to prepare the dish is/are identified:Each piece of equipment is checked for cleanlinessEach piece of equipment is assembled according to manufacturer’s instructionsWHS issues are considered:Cord:Safety Switch provisions:Positioning (for example away from moisture):Correct use of safety features (feeder, guards)