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Chef knife cutting board 9 sour cream sweet chilli

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Chef knife, cutting board9Sour cream, sweet chillisaucen/a4 rectangletrayPortionsour creamPortionsweet chilliPortion cup, piping bag10Tartar sauce, taziki saucen/a2 trays eachPortiontartarsaucePortiontaziki saucePortion cup, piping bag11Chorizo saladStandardrecipe2 containersSlicechorizoMarinateCajunchickenChef knife, gloves12Garlic prawnStandardrecipe2 containersSkewerprawnSkewer, gloves13141516Learner’s name:Binh Quoc Tran______________ Assessor/ Stephen Clarke.2014 Editiontrainer:22
SITHKOP403 COORDINATE COOKING OPERATIONS – ActivitiesV2.02/05/2017Task 3: Organise food supplies1.Conduct a stocktake of existing supplies and complete a stocktake sheet.
2.Based on the planning documents prepared inTask 1, calculate the food suppliesneeded for the food production period.
3.Prepare appropriate documentation to order or purchase the required supplies.
4.You may complete the sample templates provided, use your workplace or trainingenvironment’s templates, or develop your own. The templates provided can bephotocopied as many times as necessary. Attach all completed documents to yourassessment.Learner’s name:Binh Quoc Tran____________Date24/04/2017______________________© Copyright 2014 Didasko International (‘Didasko Learning Resources’)23
SITHKOP403 COORDINATE COOKING OPERATIONS – ActivitiesV2.02/05/2017Physical inventory formItemL/kgFullitemsPartialitemsQtytotalLocationUnitcostTotalSchnitzel120 piecesJamison1.1 AUD132AUDChicken kiev35 piecesJamison3.4 AUD119AUDChicken curry10Jamison6.2 AUD62AUDGarlic prawn3 bags(2kg each)Jamison11.2 AUD22.4AUDCrumbed Calamariring3 boxesJamison46.5 AUD139.5AUDMix salad3 boxesJamison21.50AUD54.5AUDOyster4 dozensJamison10.50AUD42AUDTomato2 boxes(5kgseach)

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Term
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