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Suitable service ware selected for presentation at correct temperature (hot/cold)Suitable garnish is used. Specify Garnish is prepared and of proportional sizeSuitable sauce or complimentary is added correctly (as a mirror or topped)The dish is evaluated and adjusted before being servedAccompaniments are suitable and well presentedNew York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 41
NEW YORK COLLEGEThe dish is free of drips, smears and finger marksThe service for dishes overall for an order is well timed and acceptableRe-useable ingredients are identified, wrapped, labelled and stored correctlyWaste and perishables are discardedFood scraps are removedEquipment is transferred to wash-up areaThe workplace is cleaned, using suitable equipmentSuitable cleaning chemicals and sanitisers are usedCleaning equipment is rinsed, checked, correctly maintained and storedMaintenance issues are reported as relevant.DishAssessment CriteriaCommentSNYS3Element 1: Select IngredientsThe food production requirements are identified from recipes and instructionsIngredients are correctly identified:Recipe requirement (suitable for purpose):Suitable poultry or cut of poultrySuitable ingredients for accompaniments and saucesFreshnessFIFO is applied for selecting ingredientsThe correct quantities required are calculatedSpoilage 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:New York College Pty Ltd trading as New York College V1.0 December 2018ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 43541009 Ipswich Road, Moorooka, QLD 4105 42
NEW YORK COLLEGESafety Switch provisions:Positioning (for example away from moisture):Correct use of safety features (feeder, guards)Uniform and loose parts are secured from being caughtThe correct type of knife is used for the relevant preparation methodThe equipment is used correctly and in a safe mannerElement 3: Portion and prepare ingredientsFrozen products are thawed using correct proceduresFrozen products are placed on lower shelves, covered and labelledIngredients are weighed according to recipe portion requirementsIngredients are measured according to recipe portion requirementsCorrect preparation method used for commoditiesMeat is portioned correctly according to recipe requirementMeat is portioned, suitable for cookery method being usedCulinary cuts used according to requirement for dishAdequate storage vessels for prepared product, waste and use-able trimmingsRe-useable product/ingredients identified and saved