Some sanitising chemicals are toxic and so must

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Income Tax Fundamentals 2019
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Chapter 3 / Exercise LO3.5
Income Tax Fundamentals 2019
Whittenburg/Gill
Expert Verified
3.Discuss the ways in which produce can be reused to maximise profits and minimise the environmental impact.
- Australian International college-January 2017-v1.0 EW
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Income Tax Fundamentals 2019
The document you are viewing contains questions related to this textbook.
Chapter 3 / Exercise LO3.5
Income Tax Fundamentals 2019
Whittenburg/Gill
Expert Verified
P a g e | 1420 Section A: Skills ActivityObjective: To provide you with an opportunity to show you have the required skills for this unit.A signed observation by either an approved third party or the assessor will need to be included in this activity as proof of completion.Reading skills to:1Locate information in food preparation lists and standard recipes to determine food preparation requirements2Locate and read date codes and rotation labels on food productsNumeracy skills to:1Calculate the number of portions2Determine cooking times and temperaturesPlanning and organising skills to:1Efficiently sequence stages of food preparation and productionSelf-management skills to:2Manage own speed, timing and productivityAnswer the activity in as much detail as possible, considering your organisational requirements.All activity answers will vary depending on the learner and the organisation they work for but the learner should be able to demonstrate their competency in the unit requirements.1.Within your workplace or organisation, find an appetiser recipe or food preparation list. Using the recipe or list, locate necessary ingredients within your kitchen stores and list the date code and any rotation label information for each._____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________2.For one recipe where a cooked/heated element is required, locate the relevant recipe and calculate ingredients needed to cater for 12 people. Locate the correct cooking temperatures in the recipe and set the necessary equipment to that temperature. ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________SITHCCC006 Prepare appetisers and salads- Written Assessment - Australian International college-January 2017-v1.0 EW
P a g e | 153.For one standard recipe used within your organisation, efficiently sequence the stages of food preparation and production and show that you can manage your own speed, timing and productivity so that 12 uniform dishes are completed and presented within a time frame given toyou by your assessor. ______________________________________________________________________________________________________________________________________________________________Section B: Knowledge Activity (Q & A)Objective: To provide you with an opportunity to show you have the required knowledge for this unit.The answers to the following questions will enable you to demonstrate your knowledge of:1Culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads2Contents of stock date codes and rotation labels and their implication for food quality standards1Characteristics of different appetisers and salads:1o

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