The food production requirements are identified from

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The food production requirements are identified from recipes and The ingredient amounts are calculated correctly Ingredients are correctly identified as per the requirements of recipes and stock rotation The correct/suitable equipment required to prepare the dish is/are identified, WHS issues are considered and the equipment is used correctly and in a safe manner Ingredients weighed and measured to recipe portion requirements Correct preparation method used for commodities Adequate storage vessels for prepared product, waste and use-able Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Select and use cookery methods for dishes following standard recipes Complete cooking process in a logical, planned and safe manner Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Suitable service ware selected for presentation at correct temperature Suitable garnish is used Suitable sauce or complimentary is added correctly The dish is free of drips, smears and finger marks 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 Comments Assessor signature Dat e
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page of 31 32
Apex Institute of Education | SITHCCC005 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M Page of 31 33 SITHCCC005 Prepare dishes using basic methods of cookery Practical Tasks - Dish 5 Student Name / ID Name of Dish Did the student demonstrate the following: Result S NS The food production requirements are identified from recipes and The ingredient amounts are calculated correctly Ingredients are correctly identified as per the requirements of recipes and stock rotation The correct/suitable equipment required to prepare the dish is/are identified, WHS issues are considered and the equipment is used correctly and in a safe manner Ingredients weighed and measured to recipe portion requirements Correct preparation method used for commodities Adequate storage vessels for prepared product, waste and use-able Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Select and use cookery methods for dishes following standard recipes Complete cooking process in a logical, planned and safe manner Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Suitable service ware selected for presentation at correct temperature Suitable garnish is used

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