X hors doeuvres tapas classical salad modern salad

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X hors d’oeuvres tapas classical salad modern salad cold salad warm salad fruit salad bread and bakery items X condiments X dairy products dressing ingredients dry goods X eggs X farinaceous products X frozen goods fruit X herbs and spices meat poultry seafood X baking boiling blanching X frying grilling poaching roasting steaming 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 47
NEW YORK COLLEGE X vegetables Dish 9: Chorizo and blue cheese toasts No. of serves: 4 antipasto canapés hors d’oeuvres X tapas classical salad modern salad cold salad warm salad fruit salad X bread and bakery items condiments X dairy products X dressing ingredients dry goods eggs farinaceous products frozen goods fruit X herbs and spices X meat poultry seafood X vegetables baking boiling blanching X frying X grilling poaching roasting steaming 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 48
NEW YORK COLLEGE Dish Assessment Criteria Comment S NYS 6 Element 1: Select Ingredients 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 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 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 Criteria specific for the preparation of the dish: Warm Potato Salad a) Correct ingredients collected b) Ingredients prepared according to recipe c) Dressing made according to recipe d) Salad assembled according to recipe e) Salad dressed and presented according to recipe Element 4: Prepare appetisers and salads Comment S NYS

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