Spoilage or deterioration of ingredients are checked

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:
Each piece of equipment is checked for cleanliness
Each piece of equipment is assembled according to manufacturer’s
instructions
WHS issues are considered:
 Cord:
 Safety Switch provisions:
 Positioning (for example away from moisture):
 Correct use of safety features (feeder, guards)
 Uniform and loose parts are secured from being caught
The correct type of knife is used for the relevant preparation method
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 52

NEW YORK COLLEGE
The equipment is used correctly and in a safe manner
Element 3: Portion and prepare ingredients
Ingredients are weighed according to recipe portion requirements
Ingredients are measured according to recipe portion requirements
Correct preparation method used for commodities:
Portioned correctly according to recipe requirement
Portioned, suitable for cookery method being used
Culinary cuts used according to requirement for dish
Adequate storage vessels for prepared product, waste and use-able
trimmings
Re-useable product/ingredients identified and saved
Cutting boards are washed and sanitised or replaced for different tasks
Hands are washed between different tasks
Criteria specific for the preparation of the dish:
Lardo-barded lemon chicken
a) Oven is pre-heated to 200 degrees
b) Chicken is seasoned
c) Lardo slices are laid over breasts and chicken
d) Chicken is cooked for 40-60 minutes
Element 4: Cook poultry dishes Comment S NYS
Specific criteria relevant for the observation of the dish(es):
a. Chicken is cooked without over without browning
b. Chicken is thoroughly cooked
c. 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
New York College Pty Ltd trading as New York College V1.0 December 2018