Meat poultry seafood vegetables baking boiling

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meat poultry seafood vegetables baking boiling blanching frying grilling poaching roasting steaming Dish 6: Tabouli with falafel antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat baking boiling blanching frying grilling poaching roasting steaming 15 of 40 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K poultry seafood vegetables Dish 7: Satay Chicken with satay sauce antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry seafood vegetables baking boiling blanching frying grilling poaching roasting steaming Dish 8: Charcuterie with Hommus antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry seafood vegetables baking boiling blanching frying grilling poaching roasting steaming Dish 9: Chicken wings with Ranch dressing and crudits antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items condiments dairy products dressing ingredients dry goods eggs farinaceous products frozen goods fruit herbs and spices meat poultry baking boiling blanching frying grilling poaching roasting steaming 16 of 40 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K seafood vegetables 17 of 40 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Assessment Criteria S NY S S NY S S NY S S NY S Element 1: Select Ingredients DISH 1 DISH 2 DISH 3 DISH 4 The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified: Recipe requirement (suitable for purpose): 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: 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

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