roasting o steaming prepare the above dishes for at least six different

Roasting o steaming prepare the above dishes for at

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roasting o steaming prepare the above dishes for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing different food types o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted 1009, Ipswich Road Moorooka 4105 Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. 12 of 39 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Assessment 2 Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Category of dish Ingredients used Cookery Method used Dish 1: Classic Caesar Salad antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry seafood vegetables baking boiling blanching frying grilling X poaching roasting steaming Dish 2: Mini Pizzas antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry seafood vegetables baking boiling blanching frying grilling poaching roasting steaming Dish 3: Salmon Blinis with cream fraiche and tomato salsa antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit baking boiling blanching frying grilling poaching roasting steaming 13 of 39 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K herbs and spices meat poultry seafood vegetables Dish 4: Grain salad with cranberries and red pepper dressing antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry seafood vegetables baking boiling blanching frying grilling poaching roasting steaming Dish 5: Coleslaw

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