SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

R incorporate the use of a convenience produce eg

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r) Incorporate the use of a convenience produce (e.g. packaged stock) where possible. We can use different types of eggs ( in Quality if cheaper ) Porti on yield of the main ingredient(s) for this recipe Item As-Purchased Quantity Trim Edible Portion Quantity Yield Percent* N/A N/A N/A N/A N/A 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 Eggs Use for stock 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 95 of 144
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Measuring tools used for the measuring of ingredients and porti oning. Ingredient Tool used Flour Scale Butt er Scale Caster sugar Scale Vanilla essence Ml Equipment Equipment Name Assembly Hygiene and safety Cleaning requirements 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 96 of 144
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Required considerations Bowl Yes No Use proper size Wash with soapy and hot water Knife Yes No Use correct type of knife Clean and sanitise properly Chopping board Yes No Use correct colour Clean with hot and soapy water Oven Yes No Set on correct temperature Clean with best clinic agent Yes No Yes No Yes No Yes No Yes No Yes No Yes No 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 97 of 144
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Preparati on techniques performed Put the salt and flour into bowl Pre-service During Service Either Cut the butter into small pieces and mix in flour properly Pre-service During Service Either Make bay in centre and mix sugar. Beaten eggs and vanilla essence and mix until smooth paste Pre-service During Service Either Wrap the pastry in plastic wrap and leave in refrigerator for 30 minutes Pre-service During Service Either Pre-service During Service Either Pre-service During Service Either Cutti ng technique used (precisions cuts) Cutting ring ( pastry Ring) Cookery methods required Oven What potential problems could arise during the cooking process, and how would you rectify them?
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  • Winter '17
  • ........., Garlic, Stuart, bi products

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