shallow frying poaching or scrambling stewing aerating binding setting coating

Shallow frying poaching or scrambling stewing

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shallow frying poaching or scrambling stewing aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit dried X fresh frozen Farinaceous X Couscous Pasta or noodles Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 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 50
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NEW YORK COLLEGE Variety 3 Dish 9: Dhal No. of serves: 4 boiling braising deep-frying roasting shallow frying X stewing aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit dried X fresh frozen Farinaceous Couscous Pasta or noodles Polenta X Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 Dish 10: Creamy Polenta No. of serves: 4 X boiling braising deep-frying roasting shallow frying stewing aerating binding setting coating enriching emulsifying glazing clarifying garnishing thickening Vegetables, fruit dried fresh frozen Farinaceous Couscous Pasta or noodles X Polenta Pulses Rice Fresh Pasta – Different types Variety 1 Variety 2 Variety 3 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 51
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NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 6 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated using the provided template below 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 The equipment is used correctly and in a safe manner Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct preparation method used for commodities 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 52
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NEW YORK COLLEGE Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Culinary cuts used according to requirement for dish
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