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    priya rajani
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    The document outlines the tasks and criteria for preparing 5 dishes. Dish 1 is a beer battered dish requiring a blender, scales, and whisk. Dish 2 is battered fish fillets requiring knives, scales, and whisk. Dish 3 is cucumber raita requiring grater and knives. Dish 4 is garlic butter requiring grater, sharpening stone, and whisk. Dish 5 is crumbed chicken breast requiring knives, measures, and scales. The dishes will be assessed on equipment selection, food safety, and presentation.

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    The document outlines the tasks and criteria for preparing 5 dishes. Dish 1 is a beer battered dish requiring a blender, scales, and whisk. Dish 2 is battered fish fillets requiring knives, scales, and whisk. Dish 3 is cucumber raita requiring grater and knives. Dish 4 is garlic butter requiring grater, sharpening stone, and whisk. Dish 5 is crumbed chicken breast requiring knives, measures, and scales. The dishes will be assessed on equipment selection, food safety, and presentation.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    15 views5 pages

    Assessment 2

    Uploaded by

    priya rajani
    The document outlines the tasks and criteria for preparing 5 dishes. Dish 1 is a beer battered dish requiring a blender, scales, and whisk. Dish 2 is battered fish fillets requiring knives, scales, and whisk. Dish 3 is cucumber raita requiring grater and knives. Dish 4 is garlic butter requiring grater, sharpening stone, and whisk. Dish 5 is crumbed chicken breast requiring knives, measures, and scales. The dishes will be assessed on equipment selection, food safety, and presentation.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 5

    Assessment 2-Practical Observation 1

    Your Tasks:
    Prepare the following dishes to the criteria set out below:

    Dish to be prepared Equipment used Major food groups used


    Dish 1: Blender Fruit/vegetables
    X General food items: batter/coating/condiment
    Beer batter Food processor
    Oils/sauces/marinade
    Grater
    Recipe Source: Futura Group, e- Garnishes
    Sharpening steel
    coach recipes SITHCCC001 Meat
    Sharpening stone
    No. of serves: 2 Poultry
    Knives:
    Butcher/Boning/Filleting/Palette Seafood

    Mandoline
    Precision Cuts:
    Measures

    Mouli

    Peeler/Corer/Slicer

    Planetary mixer
    X Scales
    Thermometer
    X Whisk: fine/coarse
    Dish 2: Blender Fruit/vegetables
    X General food items: batter/coating/condiment
    Battered Fish Fillet Food processor
    X Oils/sauces/marinade
    Grater Garnishes
    Recipe Source: Futura Group, e- Sharpening steel Meat
    coach recipes SITHCCC001
    Sharpening stone Poultry
    No. of serves: 2 X Knives: Butcher/Boning/Filleting/Palette X Seafood
    Mandoline

    Measures Precision Cuts:

    Mouli

    Peeler/Corer/Slicer

    Planetary mixer

    Scales

    Thermometer

    Whisk: fine/coarse
    X Fruit/vegetables
    Dish 3: Blender
    X General food items: batter/coating/condiment
    Cucumber Raita Food processor Oils/sauces/marinade
    X Grater X Garnishes
    Recipe Source: Futura Group, e- Sharpening steel Meat
    coach recipes SITHCCC001 Sharpening stone Poultry
    No. of serves: 2 X Knives: Butcher/Boning/Filleting/Palette
    Seafood
    Mandoline

    Measures

    This study source was downloaded by 100000856282510 from CourseHero.com on 01-25-2024 05:07:40 GMT -06:00

    https://www.coursehero.com/file/91337194/Assessment-2docx/
    Mouli Precision Cuts:

    Peeler/Corer/Slicer

    Planetary mixer

    Scales

    Thermometer

    Whisk: fine/coarse

    Dish 4: Blender Fruit/vegetables


    X General food items: batter/coating/condiment
    Garlic Butter Food processor
    Oils/sauces/marinade
    Grater
    X Garnishes
    Recipe Source: Futura Group, e- X Sharpening steel
    X Sharpening stone Meat
    coach recipes SITHCCC001
    X Knives: Butcher/Boning/Filleting/Palette
    Poultry
    No. of serves: 2 Mandoline
    Seafood
    Measures

    Mouli Precision Cuts:


    Peeler/Corer/Slicer

    Planetary mixer

    Scales

    Thermometer
    X Whisk: fine/coarse

    This study source was downloaded by 100000856282510 from CourseHero.com on 01-25-2024 05:07:40 GMT -06:00

    https://www.coursehero.com/file/91337194/Assessment-2docx/
    X Fruit/vegetables
    Dish 5: Blender
    X General food items: batter/coating/condiment
    Crumbed Chicken Breast Food processor X Oils/sauces/marinade
    X Garnishes
    Grater
    Meat
    Recipe Source: Futura Group, e- X Sharpening steel
    X Sharpening stone X Poultry
    coach recipes SITHCCC001
    X Knives: Butcher/Boning/Filleting/Palette Seafood
    No. of serves: 2 Mandoline
    X Measures Precision Cuts:
    Mouli

    Peeler/Corer/Slicer

    Planetary mixer
    X Scales
    Thermometer

    Whisk: fine/coarse

    This study source was downloaded by 100000856282510 from CourseHero.com on 01-25-2024 05:07:40 GMT -06:00

    https://www.coursehero.com/file/91337194/Assessment-2docx/
    This study source was downloaded by 100000856282510 from CourseHero.com on 01-25-2024 05:07:40 GMT -06:00

    https://www.coursehero.com/file/91337194/Assessment-2docx/
    Dish Assessment Criteria Comment S NYS
    1 Element 1: Select food preparation equipment
    The food production requirements are identified from recipes and instructions

    The correct/suitable equipment required to prepare the dish is/are identified:

    Each piece of equipment is checked for cleanliness

    Element 2: Use equipment to prepare food


    Each piece of equipment is assembled according to manufacturer’s
    instructions

    Equipment is assembled hygienically

    Ingredients are weighed according to recipe portion requirements

    Ingredients are measured according to recipe portion requirements

    Correct preparation method used for commodities

    Food items are prepared to make precision cuts: N/A

    Correct knives selected for precision cuts: N/A

    Correct cutting techniques used:

    Correct precision cuts and sizes used where applicable

    Portioned correctly according to recipe requirement

    Portioned, suitable for cookery method being used

    Adequate storage vessels for prepared product, waste and usable trimmings

    Re-useable product/ingredients identified and saved

    Cutting boards are washed and sanitised or replaced for different tasks

    Hands are washed between different tasks

    Element 3: Clean and maintain food preparation equipment.


    Correct cleaning agent selected for equipment

    Correct cleaning procedure used

    Equipment sanitised where required

    Equipment adjusted where required e.g. blades adjusted; mechanism oiled


    This study source was downloaded by 100000856282510 from CourseHero.com on 01-25-2024 05:07:40 GMT -06:00

    Equipment issues are reported


    https://www.coursehero.com/file/91337194/Assessment-2docx/
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