6the types and amounts of ingredients are selected

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6.The types and amounts of ingredients are selected and requisitioned from stores or collected from the dry store or coolroom depending on organisational procedures. 7.Whenever commodities are collected or received they must be checked for quality, freshness, and any signs of deterioration like mould, evidence of pests or bloating of cans. 29of 40American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149KQuestion 27:The process of assembling and preparing ingredients for good mise en place typically includes the following steps:(Tick the correct answers)
7.The recipe can then be produced following the steps outlined in the standard recipe card.Question 28:The common Work, Health and Safety and Hygiene requirements for using equipment include:(Tick the correct box indicating true or false)
1.Whichever equipment is used, it is important to check it first for cleanliness to prevent cross-contamination2.Any equipment that has to be assembled must be put together correctly. Incorrect assembly could damage the equipment or cause injury.3.If you are unsure about any aspect of how to use equipment you must refuse to do the task.4.Equipment malfunctions and faults must be reported to a supervisor and any faulty equipment must be tagged and removed from operations.5.Hygiene is a key factor during any job and regular cleaning and sanitation of equipment during usage or when changing a food item, is essential.30of 40American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897CRICOS Code: 03149K6.Correct storage conditions must be used to ensure that equipment can dry properly to prevent the growth of mould and bacteria.

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