Follow standard recipes for dishes that demonstrate

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follow standard recipes for dishes that demonstrate use of each of the following ingredients: o bread and bakery items o condiments o dairy products o dressing ingredients o dry goods o eggs o farinaceous products o frozen goods o fruit o herbs and spices o meat o poultry o seafood o vegetables follow standard recipes to prepare the following appetisers and salads: o appetisers: antipasto canapés hors d’oeuvres tapas o salads: classical modern cold warm fruit use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes: o baking o boiling o blanching o frying o grilling o poaching o roasting o steaming prepare the above dishes for at least six different customers: o within commercial time constraints and deadlines o reflecting required quantities to be produced o following procedures for portion control and food safety practices when handling and storing different food types o responding to special customer requests and dietary requirements. Place/Location where assessment will be conducted SIT Version 1.1 ©AILFE 2019
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AILFE Classroom Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Work Place Health and Safety practices and Hygiene procedures as instructed during the training sessions you have participated for this unit of competency. SIT Version 1.1 ©AILFE 2019
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Observable skills/tasks the learner is required to demonstrate SITHCCC006 Prepare appetisers and salads Satisfactory Element 1: Select ingredients. Y N 1.1. Confirm food production requirements from food preparation list and standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation. Element 2: Select, prepare and use equipment. Y N 2.1. Select type and size of equipment suitable to requirements. 2.2. Safely assemble and ensure cleanliness of equipment before use. 2.3. Use equipment safely and hygienically according to manufacturer instructions. Element 3: Portion and prepare ingredients. Y N 3.1. Sort and assemble ingredients according to food production sequencing. 3.2. Weigh and measure ingredients and create portions according to recipe.
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  • Fall '19
  • Caesar salad

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