SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

Finally when emailing images to your trainer ensure

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Finally, when emailing images to your trainer, ensure you identify yourself in the subject line as follows: Student ID_Unit Code_Recipe Numbers (i.e. 12004488_SITHCCC303_Recipe 1_2_56, ) Images mus13/09t be taken with either you holding the prepared dish and showing your face or your Student ID card next to the dish you prepared. Other images do not allow us to ensure that it is your work and are therefore not permissible for this portfolio. 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 132 of 144
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Ingredients and quanti ti es required for your order Quantity Unit Ingredient 100 G Caster sugar 1 Tablespoon Lemon Rind 177 Ml Lemon juice 1 Egg Eggwhites What are the quality indicators of the main ingredients (all meat, fish, poultry and vegetables)? Ingredient Quality Indicators Egg Fresh ( float on water) Caster sugar Fresh ( no Lumps inside) 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 200 g Caster sugar 2 tablespoon Lemon rind 354 ml Lemon juice 2 Egg whites 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 133 of 144
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How would you change this recipe? y) Change the nutritional value (i.e. reduce fat, salt, sugar) We can add less caster sugar to reduce the nutritional value. z) Substitution of a main ingredient (when something is not in season or not available, or not desired by the client) N/A aa) 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* Caster sugar 100g X 100g 100% Lemon Rind 1 tablespoon X 1 tablespoon 100% Lemon Juice 177 ml X 177ml 100% Egg whites 2 X 2 100% 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 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 134 of 144
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Eggs shell Use for stock Measuring tools used for the measuring of ingredients and porti oning.
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