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Spoilage or deterioration of ingredients are checked and identifiedElement 2: Select, prepare and use equipmentThe correct/suitable equipment required to prepare the dish is/are identified:Each piece of equipment is checked for cleanlinessEach piece of equipment is assembled according to manufacturer’s instructionsWHS 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 caughtThe correct type of knife is used for the relevant preparation methodNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 52
NEW YORK COLLEGEThe equipment is used correctly and in a safe mannerElement 3: Portion and prepare ingredientsIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect preparation method used for commodities:Portioned correctly according to recipe requirementPortioned, suitable for cookery method being usedCulinary cuts used according to requirement for dishAdequate storage vessels for prepared product, waste and use-able trimmingsRe-useable product/ingredients identified and savedCutting boards are washed and sanitised or replaced for different tasksHands are washed between different tasksCriteria specific for the preparation of the dish:Lardo-barded lemon chickena)Oven is pre-heated to 200 degreesb)Chicken is seasonedc)Lardo slices are laid over breasts and chickend)Chicken is cooked for 40-60 minutesElement 4: Cook poultry dishesCommentSNYSSpecific criteria relevant for the observation of the dish(es):a. Chicken is cooked without over without browningb. Chicken is thoroughly cookedc. Served with suitable accompaniments:The methods outlined in the recipe for the dish are followed correctlyThe cookery method(s) required for the dish are applied correctlyThe correct accompaniment is selected for the dishSuitable marinades are selected and prepared/addedThe dish is seasoned and adjustedSpecial customer requests are provided for where applicable using correct products and cookery methodsElement 5: Presentation and StorageSuitable service ware selected for presentation at correct temperature (hot/cold)Suitable garnish is used.Garnish is prepared and of proportional sizePoultry is carved correctly according to cut with minimal wasteWhole poultry is cut and portioned correctly according to bone structureSuitable sauce or complimentary is added correctly (as a mirror or topped)The dish is evaluated and adjusted before being servedAccompaniments are suitable and well presentedThe dish is free of drips, smears and finger marksThe service for dishes overall for an order is well timed and acceptableNew York College Pty Ltd trading as New York College V1.0 December 2018