B workflow planning workflow planning within a

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Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
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Chapter 3 / Exercise 5
Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
Bennett
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B) Workflow planning Assessment – 1
2. Match the following equipment with the tasks they would be used for: Equipment Used to prepare 1.Blender 4.Preparing a pizza dough 2.Food Processor 3.Parmesan for a pasta dish 3.Grater 2.Making breadcrumbs from stale bread 4.Mixer 1.To puree a soup American College
We have textbook solutions for you!
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Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
The document you are viewing contains questions related to this textbook.
Chapter 3 / Exercise 5
Medium/Heavy Duty Truck Engines, Fuel & Computerized Management Systems
Bennett
Expert Verified
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K 3. What is the purpose of the following pieces of equipment? How are they used?
4. Connect the correct cutting application with the relevant knife Type of knife Cutting application
5. Provide an example of how each of the following equipment is used in a kitchen when preparing or cooking foods including adjustments where required: Equipment Examples for use in a kitchen American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Measures Used for measuring ingredients accurately. Peelers, corers, and slicers Used for minimising waste produced during preparation of fruit and vegetables. Mandoline Used for cutting large amounts of food into specific shapes Scales Used for accurately measuring weights of ingredients.

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