separate hand basin and antiseptic liquid soap dispenser for hand washing

Separate hand basin and antiseptic liquid soap

This preview shows page 29 - 31 out of 93 pages.

separate hand basin and antiseptic liquid soap dispenser for hand washing sponges, brushes and scourers tea towels organisational specifications: equipment manufacturer instructions current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock mise en place lists, menus, standard recipes, and recipes for special dietary requirements guidelines relating to food disposal, storage and presentation requirements ordering and docketing paperwork food safety plan safety data sheets (SDS) for cleaning agents and chemicals diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence industry-realistic ratios of kitchen staff to customers; these can be: staff and customers in an industry workplace during the assessment process; or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation. Assessors must satisfy the Standards for Registered Training Organisations requirements for assessors; and: have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 29
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NEW YORK COLLEGE Assessment 2-Practical Observation 1 Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Method(s) of cookery applied Culinary uses for eggs Specified foods/preparations Dish 1: Fried Rice No. of serves: 4 boiling braising deep-frying roasting X shallow frying poaching or scrambling stewing aerating binding setting coating enriching emulsifying glazing clarifying X garnishing thickening Vegetables, fruit dried X fresh X frozen Farinaceous Couscous Pasta or noodles Polenta Pulses X Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 2: Vegetable Curry No. of serves: 4 X boiling braising deep-frying roasting X shallow frying poaching or scrambling X stewing aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit X dried X fresh frozen Farinaceous Couscous Pasta or noodles Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 3: Ham Omelette No. of serves: 4 boiling braising deep-frying roasting X shallow frying poaching or scrambling stewing aerating X binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit dried fresh frozen Farinaceous
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