MolluscsX Whole or filleted fishDishAssessment CriteriaCommentSNYS5Element 1: Select IngredientsThe food production requirements are identified from recipes and instructionsThe ingredient amounts are calculated using the provided template belowIngredients are correctly identified:Recipe requirement (suitable for purpose):Correct seafood or portion cut of fishSuitable ingredients for accompaniments and saucesFreshnessFIFO is applied for selecting ingredientsSpoilage or deterioration of ingredients are checked and identifiedElement 2: Select, prepare and use equipmentThe correct/suitable equipment required to prepare the dish is/are identified:Scissors, scaler, bowls/trays, peeler, knife, juicer, pan, flipperEach piece of equipment is checked for cleanlinessEach piece of equipment is assembled according to manufacturer’s instructionsWHS 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 caughtThe correct type of knife is used for the relevant preparation methodThe equipment is used correctly and in a safe mannerElement 3: Portion and prepare ingredientsIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect preparation method used for commodities: New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 57
NEW YORK COLLEGEPortioned correctly according to recipe requirementPortioned, suitable for cookery method being usedCulinary cuts used according to requirement for dishAdequate storage vessels for prepared product, waste and use-able trimmingsRe-useable product/ingredients identified and savedCutting boards are washed and sanitised or replaced for different tasksHands are washed between different tasksCriteria specific for the preparation of the dish:Barbecued Salmona)Pin bones are removed from fish and trimmed evenlyb)Washed and cleanedc)Basting sauce is preparedd)Salmon is grilled on both sidesElement 4: Cook seafood dishesCommentSNYSSpecific criteria relevant for the observation of the dish(es) here:a. Salmon is cooked throughb. Grill marks are visible on the skinc. Fish is placed on a warmed plated. Garnished with a lemon garnish of choice and suitable accompanimentThe methods outlined in the recipe for the dish are followed correctlyThe cookery method(s) required for the dish are applied correctlyThe correct accompaniment is selected for the dishSuitable marinades are selected and prepared/addedThe dish is seasoned and adjustedSpecial customer requests are provided for where applicable using correct products and cookery methodsElement 5: Presentation and StorageSuitable service ware selected for presentation at correct temperature (hot/cold)Suitable garnish is used.