Frozen products are thawed using correct procedures

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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
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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
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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
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