Fifo is applied for selecting ingredients spoilage or

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FIFO is applied for selecting ingredientsSpoilage or deterioration of ingredients are checked and identifiedElement 2: Select, prepare and use equipmentThe correct/suitable equipment required to prepare the dish is/are identified:Each piece of equipment is checked for cleanlinessEach piece of equipment is assembled according to manufacturer’s instructionsWHS 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 caughtThe equipment is used correctly and in a safe mannerThe equipment is used hygienically: __________________________Element 3: Portion and prepare ingredientsIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect sequencing of ingredients according to production flowCorrect preparation method used for commoditiesPortioned correctly according to recipe requirementPortioned, suitable for cookery method being usedAdequate storage vessels for prepared product, waste and use-able trimmingsRe-useable product/ingredients identified and savedCutting boards are washed and sanitised or replaced for different tasksHands are washed between different tasksCriteria specific for the preparation of the dish:a)Bacon is sliced evenlyb)Lettuce is washed and torn into bite-size piecesc)Garlic peeled and crushed finelyd)Croutons diced into even sizese)Anchovies sliced lengthwaysf)Caesar dressing – emulsified, correct consistency (creamy)Element 4: Prepare appetisers and saladsCommentSNYSSNYSEnter the specific criteria relevant for the observation of the dish here:a)Egg is poached with soft yolk, trimmedb)Bacon is crispy, evenly cooked but not burntc)Croutons lightly browned and not burntAssessment Coversheet-V2018.1-100818 © Canterbury Technical Institute - 2018|Page 8 of 13
Canterbury Technical InstituteCRICOS Code – 02938M RTO No: 31645d)Adjustments to presentation and flavour are made as requirede)Presentation is of acceptable standard for servicef)Flavour is of acceptable standard for serviceSuitable cookery methods used for preparation/dishCorrect preparation of dressings: Caesar DressingCorrect preparation of accompanying sauces: N/AEach dish is tasted, evaluated and adjustedSpecial customer requests are provided for where applicable using correct products and cookery methodsElement 5: Present and store appetisers and saladsSuitable service ware selected for presentation at correct temperature (cold)Suitable garnish is used. Specify: Croutons, Shaved Parmesan, PoachedEgg, Chopped fresh herbs Garnish is prepared and of proportional sizeSuitable dip, sauce or complimentary is added correctly (as a mirror or topped)The dish is evaluated and visually adjusted before being servedAccompaniments are suitable and well presentedThe dish is free of drips, smears and finger marksRe-useable ingredients are identified, wrapped, labelled and stored correctly

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