Stir Fried Calamari with Broccoli a Calamari is cleaned cut and scored b

Stir fried calamari with broccoli a calamari is

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Stir-Fried Calamari with Broccoli a) Calamari is cleaned, cut and scored b) Broccoli is cut, blanched and refreshed c) Garlic and chilli are chopped New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 46
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NEW YORK COLLEGE d) Onion is cut in 2 cm squares e) Almonds are toasted Element 4: Cook seafood dishes Comment S NYS Specific criteria relevant for the observation of the dish(es): a. The wok is at the right temperature b. Calamari has curled up c. Calamari is removed and kept warm d. Broccoli and sauces are warmed through e. Calamari is added back and the sauce is thickened to coating consistency f. Garnished with almonds and suitable accompaniment The methods outlined in the recipe for the dish are followed correctly The cookery method(s) required for the dish are applied correctly The correct accompaniment is selected for the dish Suitable marinades are selected and prepared/added The dish is seasoned and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Garnish is prepared and of proportional size Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks The service for dishes overall for an order is well timed and acceptable Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 47
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NEW YORK COLLEGE New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 48
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NEW YORK COLLEGE Assessment Cover Sheet ASSESSMENT 2: Practical Observation 2 Student Name Student I.D. Number Unit(s) of Competency and Code(s) SITHCCC013 Prepare seafood dishes Trainer/Assessor Assessment Task Practical Observation 2 Date of Assessment Assessment Outcome Satisfactory Not Satisfactory Not Assessed Comments /Feedback Statement of Authenticity I acknowledge that I understand the requirements to complete the assessment tasks The assessment process including the provisions for re-submitting and academic appeals
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