List 5 general requirements for the legal safe and

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6.List 5 general requirements for the legal, safe and hygienic use of equipment including provisions forreporting any issues:Requirements1.2.3.4.5.7.Describe the dimensions of the following cuts and provide a menu example that uses each cutCutDescriptionMenuBrunoiseJulienneMirepoixJardinièrePaysanneMacédoineConcasséChiffonade8.Give three (3) examples of how you could use vegetable trimmings economically:TrimmingsUse123SIT Version 1.06of12©Futura Group 2016
9.Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from thesupplier:
Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
10.Indicate the correct order for the steps involved in crumbing fish fillets:
SIT Version 1.07of12©Futura Group 2016
11.Provide an example for the use of each of the following by-products:By-productExample for use (i.e. Mince)A) Fish carcassesB) Meat off-cutsC) Poultry carcasses12.Provide 5 examples of how you can help prevent food poisoning by maintaining hygiene standards forequipment:1.2.3.4.5.13. CalculationComplete the following recipe conversion for each quantity adjusted for 10 portions each:Hint: If you divide the quantity by 4 you will know the requirements for 1 portionItemSpecificationRequirements for 4portionsRequirements for 10portionsAsian Vermicelli0.030 kg0.075 kgDried Mushrooms0.002 kgOnion0.050 kgGarlic0.004 kgSIT Version 1.08of12©Futura Group 2016
Green Prawn Meat0.100 kg14.What are the specific points of care when cleaning blenders, food processors and mixers to preventpotential health hazards? List the cleaner you would use and where you would use a sanitiser:EquipmentPoints of careCleaning ChemicalusedIs Sanitiserused?BlenderFood ProcessorMixer

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Term
Fall
Professor
NoProfessor
Tags
Knife, knives, peelers, Grace Wei Lin CHIN

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