Safety switch provisions positioning for example away

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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 equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used 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: Element 4: Prepare and cook Comment S NYS S NYS Timely communication with team for assembling and service of food Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded 15 of 42 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. Dish Assessment Criteria Comment S NYS S NYS 2 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below Ingredients are correctly identified: Recipe requirement (suitable for purpose): Freshness FIFO is applied for selecting ingredients 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 equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements

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