Sharpening steels and stones o knives butcher and

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sharpening steels and stones o knives: butcher and boning filleting palette o mandolin slicers o measures o mouli o peelers, corers or slicers o planetary mixers o scales o thermometers o whisks: fine and coarse stainless steel wire use food preparation equipment to prepare each of the following food types: o fruit and vegetables o general food items: batters coatings condiments and flavourings garnishes oils sauces and marinades o meat o poultry o seafood make precision cuts on fruit and vegetables complete food preparation tasks within commercial time constraints. Place/Location where assessment will be conducted 1009, Ipswich Road Moorooka QLD 4105 Resource Requirements Refer to the Assessment conditions attached to the Futura Group Mapping Document located in the teacher support tools folder or the “Assessment Conditions” for this unit in the SIT 1.0 Training Package. Instructions for assessment including WHS requirements You are required to complete each task for this assessment as outlined below, following the relevant recipes, Workplace Health and Safety practices and Hygiene procedures as instructed during the training American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K sessions you have participated for this unit of competency. Your Tasks: Prepare the following dishes to the criteria set out below: Dish to be prepared Equipment used Major food groups used Dish 1: Beer batter Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales Thermometer X Whisk: fine/coarse Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry X Seafood Precision Cuts: Dish 2: Zucchini Fritters Blender Food processor X Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer X Scales Thermometer Whisk: fine/coarse X Fruit/vegetables General food items: batter/coating/condiment Oils/sauces/marinade Garnishes Meat Poultry Seafood Precision Cuts: Dish 3: Cucumber Raita Blender Food processor X Grater Sharpening steel Sharpening stone X Knives: Butcher/Boning/Filleting/Palette Mandoline Measures Mouli Peeler/Corer/Slicer Planetary mixer Scales X Fruit/vegetables X General food items: batter/coating/condiment Oils/sauces/marinade X Garnishes Meat Poultry Seafood Precision Cuts: American College
International Institute of Management Pty Ltd T/A American College / International Institute of Management RTO Code: 31897 CRICOS Code: 03149K Thermometer Whisk: fine/coarse Dish 4: Mash Potato Blender Food processor Grater Sharpening steel Sharpening stone Knives: Butcher/Boning/Filleting/Palette Mandoline Measures X Mouli X Peeler/Corer/Slicer Planetary mixer Scales Thermometer Whisk: fine/coarse X Fruit/vegetables X General food items: batter/coating/condiment

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