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 39
NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions Ingredients are correctly identified: Recipe requirement (suitable for purpose): Suitable poultry or cut of poultry Suitable ingredients for accompaniments and sauces Freshness FIFO is applied for selecting ingredients The correct quantities required are calculated Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS 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 caught The correct type of knife is used for the relevant preparation method The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Frozen products are thawed using correct procedures Frozen products are placed on lower shelves, covered and labelled Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities: Meat is portioned correctly according to recipe requirement Meat is portioned, suitable for cookery method being used 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 40
NEW YORK COLLEGE Culinary cuts used according to requirement for dish Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Criteria specific for the preparation of the dish: Italian Meatballs in Red Wine Tomato Sauce a) Meat minced to correct size b) Dry and cooked ingredients combined into farce c) Produced a sample and checked consistency and flavour d) Mince rolled into even balls e) Coated with pepitas, placed on covered tray f) Onion peeled and finely diced g) Garlic peeled and finely chopped Element 4: Cook meat dishes Comment S NYS Specific criteria relevant for the observation of the dish(es) : a. Onion and garlic sweated in oil without browning b. Tomato paste is added and roasted without burning c. Deglazed correctly d. Tomatoes, purée and herbs are added e. Simmered to correct consistency and seasoned f. Meatballs deep-fried at 180 C until golden g. Drained on absorbent paper h. Simmered in tomato sauce for ~ 15 minutes
You've reached the end of your free preview.
Want to read all 73 pages?
- Fall '19