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Tidy your work area frequently in particular between

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Tidy your work area frequently, in particular between different tasks.
When changing to different tasks and commodities, the workplaceand equipment need to be cleaned and sanitised.The purpose of cleaning is to remove dirt, food particles, grease,grime, scum, etc. from a surface.The purpose of sanitations is to reduce or kill the amount of bacteriapresent on any surface area.Sanitation should occur each time after cleaning a work area orequipment that comes into contact with food.In order for a workplace to be hygienic it must be sanitised beforethe cleaning process can commence.At the end of a shift it is essential to clean all areas of yourworkspace. This includes stovetops, the oven, walls, floors, cupboardsand other parts of the kitchen and service area.ASSESSMENT 2OUTCOMEASSESSMENT 2SatisfactoryNot Yet SatisfactoryASSESSMENT 2RESULTSatisfactoryNot Yet SatisfactoryFeedback to Student:Assessor(s) Signature(s):Date://Student SignatureDate://
ASSESSMENT 3 – Practical ObservationINSTRUCTIONSYour assessor will do the following:Observe you in AIE kitchen, preparing and producing a range of cake pastries and breadsusing various cooking methods and preparation techniques.Provide a range of recipes and ingredients.Use the checklist to observe while you use a range of preparation techniques and cookingmethods.Use the checklist in conjunction with Observation checklist below.Observe you over a period while you learn and use various skills/tasks.Observe you while preparing cake pastries and breads for at least six different customersduring multiple sessions.Ensure that you can consistently perform all tasks multiple times satisfactorily.Decide when you are competent at all tasks.You are required to do the followingYou must demonstrate preparation of a range of cake pastries and breads using variouscooking methods and preparation techniques in AIE kitchen.Prepare recipes using all types of cake pastries and breads at least once.Prepare cake pastries and breads for at least six different customers.Use standard recipe for the session menu.Consistently perform all tasks multiple times satisfactorily.Your Tasks:You are required to prepare a menu example for each of the recipe categories set out below.Your trainer will provide you with specific recipes for each instance. The criteria overleafprovide an overview of the criteria which will be observed during each instance for eachpreparation or as instructed.
ChecklistDish to be preparedCakes (4 from thiscategory)Pastries (4 from this category)Breads (4 from thiscategory)Dish 1:Recipe Source:basic aerated spongecold setcakemousse cakefriandsfruit cakeGenoise spongeMadeira cakemeringuesmuffinsSwiss rollchoux pastrycroissantDanish pastrypuff pastryshort crustsweet pastrystrudelbaguettebath or fruit bunbread rollshot cross bunsunleavened breadsDidasko recipes SITHCCC019No. of serves:Dish 2:Recipe Source:basic aerated spongecold setcakemousse cakefriandsfruit cakeGenoise spongeMadeira cakemeringuesmuffinsSwiss rollchoux pastrycroissantDanish pastrypuff pastryshort crustsweet pastrystrudelbaguettebath or fruit bunbread rollshot cross bunsunleavened breadsDidasko recipes SITHCCC019No. of serves:Dish 3:Recipe Source:basic aerated spongecold setcakemousse cakefriandsfruit cakeGenoise sponge

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Term
Summer
Professor
tim
Tags
Flour, icings, KFQ Partners Pty Ltd

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