Sith 29 Service Template

pdf

School

Canberra Institute of Technology *

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Course

006

Subject

Biology

Date

Jan 9, 2024

Type

pdf

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Uploaded by GrandFreedom11231

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Email Service Pl Determine product Confirm food product Analyse the standard recipe and answer the following questions. How many meals are required? D produced. 16 meals required and made 16 Monitoring and managing th Minimizing waste Calculate the number of portions Portions= No. Meals / No. G 16/4= 4 Calculate the amount of each ing or you may like to use your Ingredient list Recipe: Tomato Soup ________ Ingredient Butter Onion Carrot Flour Stock (Vegetable) Tomato Puree Salt, pepper,Boquet Garnish titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 l : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Ju SITHCCC029 Prepare stoc lanning Template tion requirements tion requirements d associated food preparation list which you will be Describe how you will ensure that the correct num meals he cooking process s that you need (show your workings). Guest gredient that you require. An ingredient list has be organisation’s standard template. ________________________________________ Qty Qty/serves Qty x 12.5g 4 50g 25g 4 100g 25g 4 100g 12.5g 4 50g 300ml 4 1200 25g 4 100g h nology HNOLOGY 592 uly 2022 cks, sauces and soups|1 e working from and mber of meals are een provided for you ____________________________ x serves required g g 0ml g

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Email Ingredient Select the cookery method that y Used cookery methods were Select the cooking times and tem For 30 minutes in medium h temperature. Select the accompaniments whic accompaniments compleme We garnished with fresh b this enhanced the taste as Describe how you will select the freshness and quality? According to the Recipe we have to check the best befo ingredients. titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 l : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Ju SITHCCC029 Prepare stoc Qty Qty/serves Qty x you will use. Explain your decision. e boiling and shallow frying( tomato and onion) mperatures that you will use. Explain your decision heat. To enhance the flavour, it should be heat in ch you will add to your dish. Explain your decision ent your dish? basil and a generous sprinkling of Parmigian s well. Also it gives a nice look for the soup. ingredients that you need from stores. How will y have to get the correct ingredients. and when w ore date/ Expiry date, and odour as well as the te nology HNOLOGY 592 uly 2022 cks, sauces and soups|2 x serves required n. medium and law n – how do the no-Reggiano . and you check them for we taking them exture /Colour of the

Canberra Inst CRICOS P RADIXEDUCATIONPTY.LTD.T GroundFloor15BarryDriv Telephone: 0261703300 Email How will you check a 1. The degradation of flavou 2. The browning of the enzy 3. The drying and hardening List the food preparation equipm clean, well maintained and r Thick- bottomed pan That equipment should be o can wash them before we u titute of Education and Techn Provider Code: 03835K | RTO Code: 45592 T/ACANBERRAINSTITUTEOFEDUCATIONANDTECH ve,Turner CRICOSProviderCode:03835K|RTOCode:455 l : support@ciet.edu.au Website : www.ciet.edu.au | V1.0 Ju SITHCCC029 Prepare stoc all perishable ingredients for spoilage or contamin ur, colour, texture and aroma of the products yme g of the supply ment that you will need for this recipe. How will you ready for use? odourless, cleaned and well stored. If they seem l use. nology HNOLOGY 592 uly 2022 cks, sauces and soups|3 nation? u ensure that it is like dirty, then we

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