Suitable ingredients for accompaniments and sauces Freshness FIFO is applied

Suitable ingredients for accompaniments and sauces

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Suitable ingredients for accompaniments and sauces Freshness FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified: Pieces of equipment selected: Each piece of equipment is checked for cleanliness Each piece of equipment is assembled according to manufacturer’s instructions WHS 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 caught The correct type of knife is used for the relevant preparation method The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities: select 1. barding 2. de boning 3. marinating 4. rolling 5. trussing 6. stuffing 7. trimming Portioned correctly according to recipe requirement 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: Enter the observation criteria relevant for the dish here and/or add multiple
criteria for multiple dishes Duck in Orange sauce a) Neck removed from carcass, excess fat removed b) Wings removed at the first joint c) Wings cut into even pieces for roasting d) Apples and onion peeled and sliced evenly e) Cavity stuffed with apple, onion and thyme f) Duck evenly seasoned with salt and paprika g) Trussed evenly h) Vegetables for sauce are washed, peeled and cut into even matignon i) Oranges are washed, zested and peeled j) No signs of skin on peeled orange k) Zest simmered until soft and retained for sauce. Element 4: Cook poultry dishes Comment S NYS S NYS Enter the specific criteria relevant for the observation of the dish(es) here: a. Duck is roasted at 180 C without burning b. Basted regularly c. Matignon added after ~ 1hour d. Cooked until juices run clear e. Duck removed cut in half and carcass/rib cage and filling removed f. Stock and water added to pan and simmered for ~ 45 min g. Carcass/ribcage and filling is added and simmered h. Jus reduced to consistency, seasoned and strained i. Duck crisped in duck fat and roasted for 10 min until crisp j. Zest caramelised to golden and cooked to taste with Orange juice k. Orange caramel cooked with jus and seasoned l. Breast and leg (dark meat and white meat) is separated m. Portion of dark and white meat is arranged on a warmed plate n. Served with jus and warmed sliced oranges, garnished The methods outlined in the recipe for the dish are followed correctly The cookery method(s) required for the dish are applied correctly

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