Sithccc005 prepare dishes using basic methods of

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__SITHCCC005 Prepare dishes using basic methods of cookery 3. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 potato rosti I need more practice to use the plastic to creat the form of the potato rost, bu in de end the result was good. 2 3 4 5 6 Assessor Signature: Unit: __SITHCCC005 Prepare dishes using basic methods of cookery SIT Version 1.2 ©AILFE August 2017
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4. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 ratatouille It was a group dish which we could show a team working. In my opinion it was the best dish on my day. I really liked the results 2 3 4 5 6 7 Assessor Signature: Unit: __ SITHCCC005 Prepare dishes using basic methods of cookery 5. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 carrot jardinière Satisfactory performed and the parts that lefts was put inside of the chicken stock 2 3 4 5 6 Assessor Signature: Unit: __ SITHCCC005 Prepare dishes using basic methods of cookery SIT Version 1.2 ©AILFE August 2017
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6. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 crispy skin I could identify the way to prepare and performed 2 3 4 5 6 Assessor Signature: Unit: __ SITHCCC005 Prepare dishes using basic methods of cookery 7. Observation Date: No. Menu Self-Evaluation Trainer’s Comment 1 Poached chicken breast It was performed following the instructions I could next time put more salt 2 3 4 5 6 7 8 Assessor Signature: Practical Test Work Flow Plan SIT Version 1.2 ©AILFE August 2017
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Time Task Actual Checked Knifes, Utensils and Equipment Required Safe operational practices for Knifes, Utensils and Equipment Required Knifes, Utensils and Equipment Required Safe operational practices for Knifes, Utensils and Equipment Required 1. Bone knife To cut poultry 6.spoon To try 2. Chopping board yellow To cut poultry 7.turning knife To make the potato 3. Chopping board brown To cut meat cooked 8.bools To keep the miss in place organized 4. Chopping board green To cut vegs 9.pan To make the chicken stock 5. Chefs knife To cut the carrots 10.oven To make the crispy sking Practical Test Date : Time: Location: Panorama Kitchen Time Task Actual Checked 8:15 to 8:30 - Clean the hands, organize all the utensils and equipment required. 8:30 to 9:30 - Cut and clean the Chicken (yellow shop board) - Roll the Poached Chicken and keep it in the fridge ( 45 min in the warm water before plating) - Keep the bench organized SIT Version 1.2 ©AILFE August 2017
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- Clean the legs and keep it in the fridge ( 1 hour before plating to put in the oven) 75 degrees inside of the chicken - Clean all the meat of the skin and keep it to put in the oven 1 hour before plating. 9:30 to 10:30 - Mirepoix oil, onion, chicken, leeks, celery, wine, water, change the pot to reduce and put salt and pepper.
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  • Fall '19
  • Utensils and Equipment, Chicken Maryland

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