SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

Novacore cmsdmsacademic cookerycommercial cookery

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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 22 of 144
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Preparati on techniques performed Combine ingredients in bowl Pre-service During Service Either After the dough is ready, wrap it and keep in refrigerator for 1 hour Pre-service During Service Either Set pasta machine and roll through till pasta become silky ( 5-6 times) Pre-service During Service Either Cut required shape of pasta Pre-service During Service Either Boil for approx 3-4 minutes and mix with olive oil and salt with lemon juice Pre-service During Service Either Pre-service During Service Either Cutti ng technique used (precisions cuts) N/A Cookery methods required Boiled What potential problems could arise during the cooking process, and how would you rectify them? Pasta should not be overcook or raw. Presentati on requirements (ma rk X i s no t a p pl i ca bl e) Dips X 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 23 of 144
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Garnishes Carrots Accompaniments Prawns Sauce Capsicum sauce How is the dish assembled and plated As per picture Review Evaluate this recipe as for Visual impact Colourful Layout on plate As per picture Other comments Your comments on preparing this recipe Interesting What would you improve next time you prepare this dish? I will cut the pasta in different shapes and I will add little bit more olive oil than before. 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 24 of 144
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TERM 3: Practical session week 2 – Day 1 Dates (of session): 26/09/2016 Trainer: Stuart Title of Recipe/Task Detail: Oysters Kilpatrick Recipe Number (if applicable) #117 Preparation Time 15 minutes Cooking Time 10 minutes Classical Contemporary Other (please specify) What makes this recipe be the type of recipe selected? Ans. I followed the standard recipe. Att ach Photograph/s Either insert your image here, or email it to your Trainer. It is your responsibility to ensure that trainers can easily identify your image. Therefore, please save your image as follows: Student ID_Unit Code_Recipe Number (i.e. 12004488_SITHCCC303_Recipe 1 ) You can use a recipe name where there is no number. 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 must be taken with either you holding the prepared dish and showing your face or your Student ID card next to the dish you prepared.
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