Frozen products are thawed using correct procedures

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
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:
Venison Pate en Croute
a) Pate paste is prepared
b) Venison and pork is trimmed
c) Spinach is blanched
d) Beef tongue is diced
e) Venison loin is sealed and wrapped in spinach
f) Chicken liver is sealed and diced
g) Farce is prepared and all other ingredients are mixed together
h) Pate mould is lined filled and finished
i) Pate is baked at 180 degrees for 45-60 minutes
Element 4: Cook meat dishes Comment S NYS
Specific criteria relevant for the observation of the dish(es):
a. Pate is evenly cooked
b. Cavities are filled with aspic
c. Crust is golden brown
d. Pate is sliced into even size pieces
e. Suitable garnish
The dish is seasoned and adjusted
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.
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 43

NEW YORK COLLEGE
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
The service for dishes overall for an order is well timed and acceptable
Re-useable ingredients are identified, wrapped, labelled and stored correctly
Waste and perishables are discarded
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.
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 44

NEW YORK COLLEGE
Assessment Cover Sheet
ASSESSMENT 2: Practical Observation 2
Student Name
Student I.D. Number
Unit(s) of Competency and Code(s) SITHCCC014 Prepare meat dishes
Trainer/Assessor
Assessment Task Practical Observation 2
Date of Assessment
Assessment
Outcome