Prepare dessert appropriate equipment
[PDF File]WASH/SANITIZE YOUR Frozen Dessert & Pastry Equipment.
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2. In a separate bucket prepare preferred food safe sanitizer. 3. Poor the preferred food safe sanitizer into the machine and press the agitation button for 1 min. 4. Let the solution react for the time indicated on the label of the product being utilized. 5. Extract the solution from the machine. 6.
[PDF File]CU1000 Prepare, Cook and Finish Basic Cold and Hot Desserts - OneFile
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4.2 State the correct tools and equipment required to carry out different cooking methods 4.3 Describe how to carry out different cooking methods for basic cold and hot desserts 4.4 State the importance of using the correct tools, equipment and techniques 4.5 State what types of problems can occur when cooking cold and hot
[PDF File]Culinary Arts 2: Baking, Pastry and More! Course Syllabus
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• Prepare cakes and frostings Unit 5: Desserts There is more to dessert than baked goods! Whether they are the star of the show or an important accent, knowing how to make dessert basics like custards and ice cream is an important part of any chef’s repertoire. Similarly, a working knowledge of chocolate in its various forms prepares
[PDF File]Unit 13: Advanced Skills and Techniques in Producing Desserts and ...
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Dessert and pastry chefs plan food budgets, research and experiment with new flavours and techniques ... selecting and using appropriate ingredients and equipment; safe storage of cooked/processed dessert and pastry products not for immediate use Finishing: methods eg gratinating, cooling, piping, de-moulding, glazing, portioning, freezing,
[PDF File]Prepare Food to meet Special Dietary Requirements
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SITHCCC018 Prepare food to meet special dietary requirements Lee Perlitz Training Consultancy 6 Introduction As an employee in a commercial food operation it is a large part of your role to prepare and serve customers with quality food products; be they for breakfast, lunch, dinner or simply a snack with a cup of coffee.
[PDF File]SELF-ASSESSMENT GUIDE COOKERY NC II - Technical Education and Skills ...
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Use appropriate chemicals and equipment in cleaning and maintaining kitchen premises, tools and equipment* ... Identify and select ingredients as per required menu items * Prepare ingredients and flavoring agents as per required menu items* Select and assemble ingredients to produce varieties of soups, stocks ... Store dessert at the ...
[PDF File]COOKING
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cross-contamination. List the equipment and utensils needed to prepare and serve these meals. Then do the following: a. Create a shopping list for your meals showing the amount of food needed to prepare and serve each meal, and the cost for each meal. b. Share and discuss your meal plan and shopping list with your counselor. c.
[PDF File]Prepare, cook and finish complex cold desserts
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P3 choose and use the tools and equipment correctly P4 prepare and cook the ingredients to meet requirements P5 process the dessert to meet dish requirements P6 make sure the dessert has the correct colour, texture and finish ... K3 the appropriate preparation methods for the different complex cold
[PDF File]Proper Sanitation and Handling of Soft-serve Frozen Dessert
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6. Immediately before assembling for use, prepare at least 2 gallons of sanitizer solution. Chlorine at 200 parts per million (ppm) is recommended. Other approved sanitizers can be used at equivalent concentrations, prepared as recommended by the manufacturer. Inspect dried parts for cleanliness (soil’s more obvious dry). 7.
[PDF File]CU1030 Prepare, Cook and Finish Complex Cold Desserts - OneFile
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Learning outcome 2: Understand how to prepare complex hot desserts Assessment criteria 2.1 State the correct tools and equipment and the reasons for using them when preparing complex cold desserts 2.2 Explain how to control portions and minimise waste 2.3 Describe the appropriate preparation methods for different complex cold desserts
[PDF File]120508 Institutional Food Worker
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512 Prepare various salad dressings. 513 Set-up, maintain, and breakdown salad bars. 600 KNIFE SKILLS 601 Identify parts of a knife. 602 Perform various knife cuts. 603 RESERVED 604 Sharpen and hone knives. 605 Identify various types of knives and their uses. 700 FOODSERVICE TOOLS AND EQUIPMENT 701 Operate and clean/sanitize large equipment ...
[PDF File]COOKING CUISINE - SkillsCompetencesCanada
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• Prepare four (4) plates of the Dessert Course - Three (3) plates are to be judged, and one (1) plate is for public display. • Dessert to be served at room temperature. Available ingredients • A list of all ingredients available for this module is included in the common food table document. Special equipment required
[PDF File]SELF-ASSESSMENT GUIDE COOKERY NC II PREPARE AND COOK HOT MEALS
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Use appropriate chemicals and equipment in cleaning and maintaining kitchen premises, tools and equipment* ... identify and select ingredients as per required menu items * Prepare ingredients and flavoring agents as per required menu items* Select and assemble ingredients to produce varieties of soup, stock ... Store dessert at the appropriate ...
[PDF File]Technology and Livelihood Education Quarter 4- Module 3 Varieties of ...
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A dessert made of tofu is a good choice because it contains calcium, niacin, folate and other minerals which are good for your health. 8. Soy Milk Soy milk can be used in making smoothies. It has flavonoids that protects blood vessels and reduces blood pressure. 9. Nuts Nuts are available whole, ground, roasted or caramelized. They are an
[PDF File]COURSE OUTLINE - Mercer County Community College
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Create an appropriate dessert menu that fits within the parameters given. (Course competencies 3,6,7:Gen ... Demonstrate ability to prepare dessert items (Course competencies 1,2,6,8: MCCC core skills A, B, F) ... Operates all equipment or tools correctly, but requires assistance about 33% of the time 4-6 ;
[PDF File]120508 Institutional Food Worker - DCTS
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1908 Prepare a variety of yeast-risen products. 1909 Determine the function of baking ingredients. 1910 RESERVED 1911 RESERVED 1912 Prepare and finish cakes. 1913 RESERVED 1914 Prepare various types of cookies. 1915 RESERVED 1916 Prepare pate a choux. 1917 Prepare custards and puddings. 1918 RESERVED 1919 Prepare dessert sauces.
[PDF File]Culinary Arts 2: Baking, Pastry and More! Course Syllabus - MSC Online
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What will you learn in this unit? • Identify factors contributing to cost and quality of ingredients • Analyze the role of nutrients in food choice • Develop products to meet dietary restrictions • Recognize foods with gluten and those that are gluten free • Discuss the appropriate substitutions for those with dietary restrictions Unit 8: Farm-to-Table and Sustainability
[PDF File]DRAFT Proposed Revisions Texas Essential Knowledge and Skills Career ...
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explain demonstrate proper cleaning of equipment and maintenance of the commercial kitchen; ... determine ways to prevent food hazards; and (G) prepare for a state or national food sanitation certification or other appropriate certifications. (4) The student evaluates global cuisines including the culture, history, and indigenous ingredients to ...
[PDF File]SCNC17-34-Test Project PS EN 14dec16 - SkillsCompetencesCanada
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equipment required • 10” Round Plates will be provided. No service wares (china) permitted other than that provided by the committee. Module C Description • Prepare a Dessert featuring a Bread & Butter Pudding. Dessert must consist of: • Mystery Dried Fruit7 • Component utilising Caramel, (hard, soft, or liquid, etc.)
[PDF File]FOOD PREPARATION AND COOKERY – LEVEL 2 – CCA008 02
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6.2 Maintain cutting equipment 7 Prepare and cook basic fish dishes U13802 7.1 Prepare basic fish dishes for cooking 7.2 Cut and finish basic fish dishes ... How to select appropriate times, methods and styles of consultation according to a range of issues and contexts. 8. What range of issues about which colleagues and team members need to be ...
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