Spoilage or deterioration of ingredients are checked and identified Element 2

Spoilage or deterioration of ingredients are checked

This preview shows page 52 - 54 out of 72 pages.

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
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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
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  • Fall '20
  • Can Yaman
  • New York college, New York College Pty Ltd

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