a Morrels are rehydrated for 2 hours b Quail is de boned c Pasta filling is

A morrels are rehydrated for 2 hours b quail is de

This preview shows page 39 - 43 out of 72 pages.

a) Morrels are rehydrated for 2 hours b) Quail is de-boned c) Pasta filling is made as required d) Pasta dough is prepared correctly e) Pasta is rolled out to correct thickness f) Ravioli is prepared as required g) Vegetables are diced h) Sauce is prepared correctly i) Ravioli is cooked for 4 minutes 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 39
Image of page 39
NEW YORK COLLEGE Element 4: Cook poultry dishes Comment S NYS Specific criteria relevant for the observation of the dish(es) a. Morrels are properly rehydrated b. Ravioli is of correct size, shape and thickness c. Vegetables are cut and cooked evenly d. Sauce is of creamy consistency e. Plating is done as per instructions f. Served with suitable accompaniments: The methods outlined in the recipe for the dish are followed correctly The cookery method(s) required for the dish are applied correctly The correct accompaniment is selected for the dish Suitable marinades are selected and prepared/added The dish is seasoned and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Presentation and Storage Suitable service ware selected for presentation at correct temperature (hot/cold) Suitable garnish is used. Garnish is prepared and of proportional size Poultry is carved correctly according to cut with minimal waste Whole poultry is cut and portioned correctly according to bone structure Suitable sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks The service for dishes overall for an order is well timed and acceptable Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. 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 40
Image of page 40
NEW YORK COLLEGE This page is intentionally left blank 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 41
Image of page 41
NEW YORK COLLEGE Assessment Cover Sheet ASSESSMENT 2: Practical Observation 2 Student Name Student I.D. Number Unit(s) of Competency and Code(s) SITHCCC012 Prepare poultry dishes Trainer/Assessor Assessment Task Practical Observation 2 Date of Assessment Assessment Outcome Satisfactory Not Satisfactory Not Assessed Comments /Feedback
Image of page 42
Image of page 43

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture