SIT30813_C3CC_12A_deepak khokhar_12008905_STUART_17052017.docx

Do not add much vanilla essence because it can give

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Do not add much vanilla essence because it can give bitter taste. Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 98 of 144
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Presentati on requirements (ma rk X i s no t a p pl i ca bl e) Dips X Garnishes Sultans Accompaniments Apples Sauce X How is the dish assembled and plated As per picture Review Evaluate this recipe as for Visual impact Colourful Layout on plate As per picture Other comments Your comments on preparing this recipe This was interesting recipe, I enjoyed during its preparation. What would you improve next time you prepare this dish? I will add more caster sugar to increase its taste Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 99 of 144
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TERM 3: Practical session week 7 – Day 2 Dates (of session): 1/11/2016 Trainer: Stuart Title of Recipe/Task Detail: Dark chocolate Orange Torte Recipe Number (if applicable) Preparation Time 10 minutes Cooking Time 50 minutes Classical Contemporary Other (please specify) What makes this recipe be the type of recipe selected? Ans. I followed the standard recipe. Att ach Photograph/s Either insert your image here, or email it to your Trainer. It is your responsibility to ensure that trainers can easily identify your image. Therefore, please save your image as follows: Student ID_Unit Code_Recipe Number (i.e. 12004488_SITHCCC303_Recipe 1 ) You can use a recipe name where there is no number. Finally, when emailing images to your trainer, ensure you identify yourself in the subject line as follows: Student ID_Unit Code_Recipe Numbers (i.e. 12004488_SITHCCC303_Recipe 1_2_56, ) Images must be taken with either you holding the prepared dish and showing your face or your Student ID card next to the dish you prepared. Other images do not allow us to ensure that it is your work and are therefore not permissible for this portfolio. Document Name: SIT30813_Term 3_Assessment 2_Portfolio RTO : 51973 CRICOS Code : 03047E Location: NovaCore CMS\DMS\Academic Drive\Faculty\Commercial Cookery\Commercial Cookery SIT13\SIT30813 Certificate III in Commercial Cookery\ Version: 1.1 Approved on: 13-07-2016 Review Date: 13-07-2017 Page 100 of 144
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Ingredients and quanti ti es required for your order Quantity Unit Ingredient 180 g Dark chocolate 2 tbsp Grand Marnier 150 g Unsalted butt er 150 g Caster sugar 150 g Almond meal 5 Egg yolks and whites 2 Zest Orange 4 tbsp Gran mariner What are the quality indicators of the main ingredients (all meat, fish, poultry and vegetables)?
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  • Winter '17
  • ........., Garlic, Stuart, bi products

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