SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

Formula for yield percent edible portion quantity as

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Formula for Yield Percent = Edible Portion Quantity / As-Purchased Quantity x 100 What off cuts and/or bi products generated by this recipe can be used elsewhere, and for what purpose? Off Cuts / Bi Products Use of Off Cuts / Bi Products N/A N/A Measuring tools used for the measuring of ingredients and porti oning. Ingredient Tool used Flour Scale Butt er Scale Caster sugar Scale Vanilla essence Measuring jug Equipment Equipment Name Assembly Required Hygiene and safety considerations Cleaning requirements Bowl Yes No Make sure it is dry before use Wash with hot and soapy water Knife Yes No Use suitable size for cutting 9 e.g (butter knife) Clean and sanitise properly Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 55 of 144
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Chopping board Yes No Use correct colour Wash and sanitise properly Oven Yes No Set at correct timing and temperature Clean with best clinic agent Yes No Yes No Yes No Yes No Yes No Yes No Yes No Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 56 of 144
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Preparati on techniques performed Mix the flour and salt into a bowl Pre-service During Service Either Cut butter into small pieces and mix butter into flour properly Pre-service During Service Either Add sugar, eggs and vanilla essence Pre-service During Service Either Wrap the pastry and keep it in refrigerator for 30 minutes Pre-service During Service Either Pre-service During Service Either Pre-service During Service Either Cutti ng technique used (precisions cuts) Pastry cut ring Cookery methods required oven What potential problems could arise during the cooking process, and how would you rectify them? Do not work the dough more than is absolutely necessary because if we work more on dough it may shrink during cooking. Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 57 of 144
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Presentati on requirements (ma rk X i s no t a p pl i ca bl e) Dips X Garnishes X Accompaniments Pears Sauce X How is the dish assembled and plated As per picture Review Evaluate this recipe as for Visual impact Colourful Layout on plate As per picture Other comments Your comments on preparing this recipe Interesting recipe What would you improve next time you prepare this dish?
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