The standard recipe and number of portions required

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The standard recipe and number of portions required. The standard recipe and any dietary variations required. The number of portions and a list of menu items. The preparation list and ingredients list.
3. What are three factors which help you select from stores the appropriate ingredients required for your menu items?
4. What are two indications of spoilage in fresh poultry?
Name: SITHCCC012 - Assessment Version: 2018.1 Last Reviewed: January 2018 Page|2
SITHCCC012 - Student Assessment 5. Which piece of equipment would you use to remove deep-fried chicken from a deep fryer?
6. What tools or equipment would you use for chopping through poultry bones? Paring knife. Meat cleaver. Honing steel. Food processor.
7. Why, is it very important to make sure equipment is clean before preparing ingredients for poultry dishes?
8. What safety procedures should you follow when slicing chicken on a meat slicer?
9. What’s the safest way to thaw frozen poultry?
In the microwave for a maximum of ten minutes.
Name: SITHCCC012 - Assessment Version: 2018.1 Last Reviewed: January 2018 Page|3
SITHCCC012 - Student Assessment In the refrigerator at 1 to 3 °C until it’s completely defrosted. 10. Why should you sort and assemble all your ingredients prior to starting to prepare them?

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