NEW YORK COLLEGE New York College Pty Ltd trading as New York College V10

New york college new york college pty ltd trading as

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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 64 Dish Assessment Criteria Comment S NYS 8 Element 1: Select Ingredients Poached Pears in Syrup The food production requirements are identified from recipes and instructions Ingredients are correctly identified: Recipe requirement (suitable for purpose): Suitable ingredients for accompaniments and sauces Freshness FIFO is applied for selecting ingredients The correct quantities required are calculated 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 correct type of knife is used for the relevant preparation method 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 Suitable ingredients are selected for special dietary requirements Ingredients are prepared in logical sequence for prepartion Re-useable product/ingredients identified and saved Adequate storage vessels for prepared product, waste and use- able trimmings Equipment is washed and sanitised or replaced for different tasks Hands are washed between different tasks Poached Pears in Syrup a) Pears peeled and core removed b) Lemon juiced Element 4: Produce desserts and sauces Standard recipes are followed using different cookery methods to achieve desired product characteristics Special dietary recipes are followed correctly No cross contamination issues occur during cooking of special dietary request (e.g. gluten) as relevant Sauces prepared for desserts are suitable Sauces prepared are thickened using suitable thickeners The thickener is prepared correctly according to type and application The consistency of prepared sauce is acceptable
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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 65 The sauce(s) are tasted and adjusted as required Specific criteria relevant for the observation of the dish(es): Poached Pears in Syrup c) Stock Syrup prepared d) Pears submerged e) Cartouche covered f) Boiled and poached for 20 mins until tender g) Cool Element 5: Portion, present and store desserts Desserts are portioned to maximize yield and profitability of food production Suitable garnish is used.
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