Canterbury business college cricos code 01899k rto

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Canterbury Business College CRICOS Code – 01899K RTO Code - 6554 Concassé Concasse , from the French concasser, "to crush or grind", is a cooking term meaning to rough chop any ingredient, usually vegetables. This term is particularly applied to tomatoes, where tomato concasse is a tomato that has been peeled, seeded (seeds and skins removed), and chopped to specified dimensions. Tomato concasse is also added to Béarnaise sauce to produce Choron sauce which is served with lobster dishes buttered. Chiffonade finely shredded, usually 1-5mm across cabbage, lettuce, spinach and pancakes 8. Give three (3) examples of how you could use vegetable trimmings economically:
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Canterbury Business College CRICOS Code – 01899K RTO Code - 6554 9. Indicate the correct order for the steps needed to clean a whole fresh fish, received fresh from the supplier:
2 Gut the fish by making an incision in the belly from the vent to the gills. Be careful not to damage the gall bladder. 4 Remove any scales by using a fish scaler or by scraping the fish with the back of the knife.
6 Store on a perforated tray with ice and a drip tray, cover and label with description, name, date. 5 Wash the fish to remove any excess scales and then pat dry.
10. Indicate the correct order for the steps involved in crumbing fish fillets:
6 Store flat with grease proof paper between layers CBC-SITHCCCC001-A-V2018.1 Page 14 of 16
Canterbury Business College CRICOS Code – 01899K RTO Code - 6554 11. Provide an example for the use of each of the following by-products: By-product Example for use (i.e. Mince) A) Fish carcasses

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