Positioning for example away from moisture correct

  • No School
  • AA 1
  • ConstableKangaroo15712
  • 32
  • 86% (7) 6 out of 7 people found this document helpful

This preview shows page 13 - 16 out of 32 pages.

Positioning (for example away from moisture): Correct use of safety features (feeder, guards) Uniform and loose parts are secured from being caught The equipment is used correctly and in a safe manner The equipment is used hygienically: __________________________ Element 3: Portion and prepare ingredients Ingredients are weighed according to recipe portion requirements Ingredients are measured according to recipe portion requirements Correct sequencing of ingredients according to production flow Correct preparation method used for commodities Portioned correctly according to recipe requirement Portioned, suitable for cookery method being used Adequate storage vessels for prepared product, waste and use-able trimmings Re-useable product/ingredients identified and saved Cutting boards are washed and sanitised or replaced for different tasks Hands are washed between different tasks Element 4: Prepare appetisers and salads S NYS S NYS S NYS S NYS Suitable cookery methods used for preparation/dish Correct preparation of dressings: Caesar Dressing Correct preparation of accompanying sauces: N/A Each dish is tasted, evaluated and adjusted Special customer requests are provided for where applicable using correct products and cookery methods Element 5: Present and store appetisers and salads Suitable service ware selected for presentation at correct temperature (cold) 13 of 32 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Garnish is prepared and of proportional size Suitable dip, sauce or complimentary is added correctly (as a mirror or topped) The dish is evaluated and visually adjusted before being served Accompaniments are suitable and well presented The dish is free of drips, smears and finger marks Re-useable ingredients are identified, wrapped, labelled and stored correctly Waste and perishables are discarded Food scraps are removed Equipment is transferred to wash-up area The workplace is cleaned, using suitable equipment Suitable cleaning chemicals and sanitisers are used Cleaning equipment is rinsed, checked, correctly maintained and stored Maintenance issues are reported as relevant. COMMENTS: 14 of 32 American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Assessment Criteria S NYS S NYS S NYS S NYS Element 1: Select Ingredients DISH 5 DISH 6 DISH 7 DISH 4 The food production requirements are identified from recipes and instructions The ingredient amounts are calculated correctly according to order/recipes Ingredients are correctly identified: Recipe requirement (suitable for purpose): Freshness FIFO is applied for selecting ingredients 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

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture