Adelaide college of technical education 7 what are

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Adelaide College of Technical Education 7. What are the methods to solve problems relating to stocks which are bitter, cloudy, lacking colour or lacking flavour?
RTO ID: 40336 CRICOS ID: 03187D Page 22 of 52 V1.02 September 2017 Assessment tool – SITHCCC007 Copyright 2017 © Adelaide Educators Pty Ltd ABN 84136893831
Adelaide College of Technical Education RTO ID: 40336 CRICOS ID: 03187D Page 23 of 52 V1.02 September 2017 Assessment tool – SITHCCC007 Copyright 2017 © Adelaide Educators Pty Ltd ABN 84136893831
Adelaide College of Technical Education RTO ID: 40336 CRICOS ID: 03187D Page 24 of 52 V1.02 September 2017 Assessment tool – SITHCCC007 Copyright 2017 © Adelaide Educators Pty Ltd ABN 84136893831 Hygiene and food safety aspects which need to apply for stocks, and sauces when Selecting Ingredients Confirm food production requirements from food preparation list and standard recipes. Calculate ingredient amounts according to requirements. and select ingredients for stocks, sauces and soups from stores according to recipe, quality, freshness and stock rotation requirements. Check perishable supplies for spoilage or contamination prior to preparation.

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