List the hygiene requirements which must be followed

  • No School
  • AA 1
  • bhaghtrenu
  • 37
  • 100% (5) 5 out of 5 people found this document helpful

This preview shows page 7 - 10 out of 37 pages.

5.List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of the shift and
7of 37American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149KWork Flow Plan/ End of Service Procedures / De-Brief TIMETask (Description) and PriorityEquipment & WHSCommunication (Who, About what?)01:00 to 01:30Washing hand setup workstationWater, chopping board, knife01:30 to 2:00Select all ingredientCollect the vegetable other ingredients2:00-3:00Cut the fruit and vegetableChopping board, knife3:00 -5:00Prepare saucesBowl, stove, pan, big bowl5:00 – 6:00Prepare dressingBowl, plate,suaces06:7:00Pre cook foodStove,oven,panEnd Of Service ProceduresEquipmentCommunication (Who, About what?)Collect the all equipment. Put it in placeShelf, basketAll of the staff put the equipment or start clean the area as per command given by the senior shef.Start the cleaningMop, brom,santizer,chaskPost Service De-BriefCommunication (Who, About what?)My senior chef making the food or pre-cook the food me as a kitchen hand cut the vegetablesOur senior chef give us command how to cut the vegetables and pass the equipment when they required.all kitchen hand and other staff start cleaning and Get set ready to 8of 37American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149Kreceive the customer order.6.Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7PM (Your shift starts at 1 PM).Assessment Tasks and InstructionsAssessment GuidelinesWhat will be assessed – Performance EvidenceThe purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:follow standard recipes for dishes that demonstrate use of each of the following ingredients:obread and bakery itemsocondimentsodairy products odressing ingredientsodry goodsoeggsofarinaceous productsofrozen goodsofruitoherbs and spicesomeatopoultryoseafood ovegetablesfollow standard recipes to prepare the following appetisers and salads:oappetisers:antipastocanapéshors d’oeuvrestapasosalads:classicalmoderncold9of 37American CollegeAssessment – 2 – Practical Observation

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture