The correctsuitable equipment required to prepare the dish isare identified

The correctsuitable equipment required to prepare the

This preview shows page 60 - 65 out of 73 pages.

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 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 Suitable ingredients are selected for special dietary requirements
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NEW YORK COLLEGE 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 61
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NEW YORK COLLEGE 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 62 Dish Assessment Criteria Comment S NYS 8 Element 1: Select Ingredients Poached Pears in Syrup The food production requirements are identified from recipes and instructions Ingredients are correctly identified: Recipe requirement (suitable for purpose): Suitable ingredients for accompaniments and sauces Freshness FIFO is applied for selecting ingredients The correct quantities required are calculated 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 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 Suitable ingredients are selected for special dietary requirements
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NEW YORK COLLEGE This page is intentionally left blank 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 63
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NEW YORK COLLEGE Assessment Cover Sheet ASSESSMENT 2: Practical Observation 3 Student Name Student I.D. Number Unit(s) of Competency and Code(s) SITHPAT006 Produce desserts Trainer/Assessor Assessment Task Practical Observation 3 Date of Assessment
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