SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

A change the nutritional value ie reduce fat salt

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a) Change the nutritional value (i.e. reduce fat, salt, sugar) We can add less or more egg or lime juice to change nutritional value. 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 33 of 144
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b) Substitution of a main ingredient (when something is not in season or not available, or not desired by the client) We can add extra or remove something if desired by customer. c) Incorporate the use of a convenience produce (e.g. packaged stock) where possible. We can use garlic paste instead of fresh garlic because it is cheaper. Porti on yield of the main ingredient(s) for this recipe Item As-Purchased Quantity Trim Edible Portion Quantity Yield Percent* ¼ cup plain fl our ¼ 0% ¼ 100% ¼ cup mayonnaise ¼ 0% ¼ 100% 1 Tablespoon lime juice 1 0% 1 100% 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 Egg shells Use for stock Prawns off cuts Use for stock 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 34 of 144
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Measuring tools used for the measuring of ingredients and porti oning. Ingredient Tool used Plain fl our Cup Shredded coconut Cup Panko bread crumbs Cup Egg mayonnaise Cup Lime juice Tablespoon Equipment Equipment Name Assembly Required Hygiene and safety considerations Cleaning requirements Knives Yes No Use suitable knife Wash with soap and hot water Bowl Yes No Use proper size Clean with hot water and soap Plate Yes No Use inappropriate size Clean and sanitise properly Pan Yes No Use accurate size Wash and sanitise properly Yes No Yes No Yes No Yes No Yes No Yes No Yes No Preparati on techniques performed Peel prawns Pre-service During Service Either Whisk the eggs in bowl and combine coconut and breads in plate. Pre-service During Service 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 35 of 144
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Either Dip the prawns in egg and then bread crumb mixture Pre-service During Service Either Heat in large fry pan Pre-service During Service Either Cook prawns for 2 minutes Pre-service During Service Either Pre-service During Service Either Cutti ng technique used (precisions cuts) Cookery methods required Deep fry
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