2 trimmings and losses during preparation do not need

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2. Trimmings and losses during preparation do not need to be considered as the recipe details include this. 3. Once all of the ingredients are weighed consider the correct storage requirements for further use as well as preparation and workflow implications. 4. Prepare the ingredients into the correct size or trim as required. The requirements should be outlined in the recipe and will be influenced by the dish, its origin and final presentation. 5. During preparation it is important to consider any trimmings or offcuts and how they could be utilised in other recipes or sections of the kitchen. 6. Any items that can be reused must be stored hygienically and are normally identified with a tag or label stating the item, the date of packaging and the intended use. 7. The recipe can then be produced following the steps outlined in the standard recipe card. 25 of 32 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Question 28: The common Work, Health and Safety and Hygiene requirements for using equipment include: (Tick the correct box indicating true or false) True False 1. Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-contamination 2. Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage the equipment or cause injury. 3. If you are unsure about any aspect of how to use equipment you must refuse to do the task. 4. Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations. 5. Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential. 6. Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria. Question 29: The following processes must be considered to ensure a clean and hygienic workplace: (Tick the correct answers) 1. Tidy your work area frequently, in particular between different tasks. 2. When changing to different tasks and commodities the workplace and equipment need to be cleaned and sanitised. 3. The purpose of cleaning is to remove dirt, food particles, grease, grime, scum, etc. from a surface. 4. The purpose of sanitations is to reduce or kill the amount of bacteria present on any surface area. 5. Sanitation should occur each time after cleaning a work area or equipment that comes into contact with food. 6. In order for a workplace to be hygienic it must be sanitised before the cleaning process can commence. 7. At the end of a shift it is essential to clean all areas of your workspace. This includes stove tops, microwave, salamanders, shelving and wall areas that my commonly become soiled. 26 of 32 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Checkpoint 1 SITHCCC006 Produce appetisers and salads Q1.

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