The workplace is cleaned using suitable equipment Suitable cleaning chemicals

The workplace is cleaned using suitable equipment

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The 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
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NEW YORK COLLEGEDishAssessment CriteriaCommentSNYS2Element 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):Suitable poultry or cut of poultrySuitable ingredients for accompaniments and saucesFreshnessFIFO 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 identifiedEach 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)Uniform and loose parts are secured from being caughtThe correct type of knife is used for the relevant preparation methodThe equipment is used correctly and in a safe mannerElement 3: Portion and prepare ingredientsIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect preparation method used for commodities: Portioned correctly according to recipe requirementPortioned, suitable for cookery method being usedCulinary cuts used according to requirement for dishAdequate storage vessels for prepared product, waste and use-able 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: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 38
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NEW YORK COLLEGEPoached chicken in tarragon saucea)Supreme trimmed, skin removedb)Wing bone frenchedc)Onion peeled and finely dicedd)Tarragon leaves picked and washedElement 4: Cook poultry dishesCommentSNYSSpecific criteria relevant for the observation of the dish(es:a.Onion is sautéed without browningb.Chicken is simmered in sherry and cream ~ 7-10 min.
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