Number the steps needed to clean a whole fresh fish

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Number the steps needed to clean a whole fresh fish, received fresh from the supplier (Steps 1-6 ):
9. Number the steps for crumbing fish fillets (Steps 1-6 ):
10. You have leftover products from food preparation, provide 1 example each for how you would use these: SITHCCC001 Use food preparation equipment / SITHCCC005 Prepare dishes using basic methods of cookery v2.0 (Updated on 3 August 2020) This document is uncontrolled when printed (Printed on: 25 April 2021) Page 8 of 17
Leftover products Example for use (i.e. Mince)
11. Provide 5 examples of how you can help stop food poisoning by maintaining hygiene standards for equipment: What can you do to help stop food poisoning?
12. Number the steps for cleaning a deep-fryer in the right order (Steps 1-7 ):
13. The general requirements for cleaning and maintenance of small and large equipment including WHS include: (Write True or False in the box next to the statement) SITHCCC001 Use food preparation equipment / SITHCCC005 Prepare dishes using basic methods of cookery v2.0 (Updated on 3 August 2020) This document is uncontrolled when printed (Printed on: 25 April 2021) Page 9 of 17
General requirements for cleaning and maintenance of equipment
Regularly wash down large equipment to prevent any build up of grease.
Check on the maintenance requirements such as routine service, changing of water filters for convection ovens and adjustments of ovens and scales.

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