Q2 how can the following factors afect the selection

  • No School
  • AA 1
  • 45
  • 50% (2) 1 out of 2 people found this document helpful

This preview shows page 37 - 39 out of 45 pages.

Q2.How can the following factors afect the selection of ingredients for the preparation of dishes?
Q3.Provide 5 examples for common Work, Health and Safety and Hygiene which apply when using equipment:
Q4.Explain the general key steps for preparing ingredients for mise en place and preparation of dishes for service.Which provisions for use-able trimmings and ofcuts would this require?
American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149KTrimmings and ofcuts require:Vegetables trimmings can be used for jus productionMeat offcuts can be used for stocksCheckpoint 2Q1. Provide 5 general guidelines for the preparation and service of canapés:

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture