SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

½ cup dry wine 300 ml pure cream what are the

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½ cup Dry wine 300 ml Pure cream What are the quality indicators of the main ingredients (all meat, fish, poultry and vegetables)? Ingredient Quality Indicators Butter Fresh (good smell mushrooms Fresh ( good colour, not smelly) Calculate the quanti ti es of ingredients required to prepare this dish for an order of: 2 4 6 12 25 50 100 120 140 160 200 (Pl eas e as k Trai n er fo r d etai l s o n yo u r o rd er fo r t hi s rec i p e). Standard recipe / number of persons in standard recipe x by requested order numbers. Quantity Unit Ingredient 60 g butt er 2 onions 2 cloves garlic 400 g mushrooms 1 cup Dry wine 600 ml Pure cream Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 74 of 144
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How would you change this recipe? j) Change the nutritional value (i.e. reduce fat, salt, sugar) We can use less amount of fat to change the nutritional value of the the recipe. k) Substitution of a main ingredient (when something is not in season or not available, or not desired by the client) We can use the different types of the wine if it is desire by the customer. l) Incorporate the use of a convenience produce (e.g. packaged stock) where possible. N/A Porti on yield of the main ingredient(s) for this recipe Item As-Purchased Quantity Trim Edible Portion Quantity Yield Percent* mushrooms 300g 100g 200g 67% Other all items same X same 100% Formula for Yield Percent = Edible Portion Quantity / As-Purchased Quantity x 100 What off cuts and/or bi products generated by this recipe can be used elsewhere, and for what purpose? Off Cuts / Bi Products Use of Off Cuts / Bi Products Mushrooms Use for vegetable stock Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 75 of 144
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Measuring tools used for the measuring of ingredients and porti oning. Ingredient Tool used butt er scale Salt tbs mushrooms scale cream Measuring jug White wine cup Equipment Equipment Name Assembly Required Hygiene and safety considerations Cleaning requirements Pan Yes No Use suitable size Wash with hot and soapy water ladle Yes No Use proper length Wash with hot and soapy water Chopping board Yes No Use correct colour for cutting Clean and sanitise properly knife Yes No Use suitable type of knife suitable for cutting Clean and sanitise properly Yes No Yes No Yes No Yes No Yes No Yes No Yes No Preparati on techniques performed Melt butter in fry pan Pre-service During Service Either Add onion cook for 5 minutes Pre-service Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location:
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