Cookery Method used Dish 1 Grilled chicken caesar salad No of serves 4

Cookery method used dish 1 grilled chicken caesar

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Cookery Method used Dish 1: Grilled chicken caesar salad No. of serves: 4 antipasto canapés hors d’oeuvres tapas X classical salad modern salad cold salad warm salad fruit salad X bread and bakery items X condiments X dairy products X dressing ingredients X dry goods X eggs farinaceous products frozen goods fruit X herbs and spices X meat X poultry X seafood X vegetables baking boiling blanching frying X grilling X poaching roasting steaming Dish 2: Mini Pizzas No. of serves: 4 antipasto X canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad X bread and bakery items X condiments X dairy products dressing ingredients X dry goods eggs farinaceous products frozen goods fruit X herbs and spices X meat poultry seafood X vegetables X baking boiling blanching frying grilling poaching X roasting steaming Dish 3: Caprese salad No. of serves: 4 antipasto canapés hors d’oeuvres tapas classical salad modern salad X cold salad warm salad fruit salad bread and bakery items X condiments dairy products X dressing ingredients X dry goods eggs farinaceous products frozen goods fruit X herbs and spices meat poultry baking boiling blanching frying grilling poaching roasting steaming 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 23
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NEW YORK COLLEGE seafood X vegetables Dish 4: Green mango salad with creamy yoghurt dressing No. of serves: 4 antipasto canapés hors d’oeuvres tapas classical salad X modern salad cold salad warm salad fruit salad bread and bakery items X condiments X dairy products X dressing ingredients X dry goods eggs farinaceous products frozen goods fruit X herbs and spices meat poultry seafood X vegetables baking boiling blanching frying grilling poaching X roasting steaming Dish 5: Frozen fruit salad with mint No. of serves: 4 antipasto canapés hors d’oeuvres tapas classical salad modern salad cold salad warm salad X fruit salad bread and bakery items condiments dairy products X dressing ingredients dry goods eggs farinaceous products X frozen goods X fruit X herbs and spices meat poultry seafood vegetables baking boiling blanching frying grilling poaching roasting steaming 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 24
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NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 1 Element 1: Select Ingredients The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified: Recipe requirement (suitable for purpose): Freshness FIFO is applied for selecting ingredients Spoilage or deterioration of ingredients are checked and identified Element 2: Select, prepare and use equipment The correct/suitable equipment required to prepare the dish is/are identified:
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