Hands are washed between different tasks criteria

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Hands are washed between different tasksCriteria specific for the preparation of the dish:Battered Fish Filleta)Deep fryer set to correct temperature (180°C)b)The equipment for deep-frying is prepared (Spider, Tray, Bowl etc)c)Fish fillets are trimmedd)Pin bones are removede)Tartare Sauce is prepared according to Recipef)Fish fillets are seasonedg)Fish fillets are coated and with flourh)Cooked golden, evenlyi)Drainedj)Served on warmed plate and garnished with Lemon, Parsleyk)Plate is clean, free of smears and dripsElement 3: Clean and maintain food preparation equipment.Correct cleaning agent selected for equipmentCorrect cleaning procedure usedEquipment sanitised where requiredEquipment adjusted where required e.g. blades adjusted; mechanism oiledKnife is honed/sharpened as required using steel/stone using correct technique:Sharpening:Honing:
Equipment issues are reportedUses water efficiently.Switches of gas and power supply when not immediately requiredUses recycling where appropriateThe workplace is cleaned, using suitable equipment3Element 1: Select food preparation equipmentThe food production requirements are identified from recipes and instructionsThe correct/suitable equipment required to prepare the dish is/are identified:Each piece of equipment is checked for cleanlinessElement 2: Use equipment to prepare foodEach piece of equipment is assembled according to manufacturer’s instructionsEquipment is assembled hygienicallyIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect preparation method used for commoditiesFood items are prepared to make precision cuts: N/ACorrect knives selected for precision cuts: N/ACorrect cutting techniques usedCorrect precision cuts and sizes used where applicablePortioned correctly according to recipe requirementPortioned, suitable for cookery method being usedAdequate storage vessels for prepared product, waste and usable trimmingsRe-useable product/ingredients identified and savedCutting boards are washed and sanitised or replaced for different tasksHands are washed between different tasksCriteria specific for the preparation of the dish:Cucumber raitaa)Ingredients are identified correctlyb)Ingredients are weighed according to recipec)Lemon is juiced correctlyd)Cucumber is washed correctly and grated evenlye)Cumin seeds are roasted without excessive browningf)Cumin seeds are ground to even consistencyg)Ingredients are mixed correctlyh)The seasoning is checked and adjustedElement 3: Clean and maintain food preparation equipment.Correct cleaning agent selected for equipmentCorrect cleaning procedure usedEquipment sanitised where requiredEquipment adjusted where required e.g. blades adjusted; mechanism oiledKnife is honed/sharpened as required using steel/stone using correct technique:Sharpening:
Honing:Equipment issues are reportedUses water efficiently.

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