net Prepare croutons Read the recipe and answer the questions CROUTONS Task 1 Step 1 2 3 Uses: Method Remove crusts from white bread and evenly dice the bread into 5 mm cubes. Fry the cubes in clarified butter until they are an even golden brown. Remove from the pan and drain them well on absorbent paper. Salad accompaniment, garnish for pured soups. QUESTIONS: Q1: One slice of bread yields two portions for salad accompaniments and four portions for soup garnishes. You have to prepare sufficient croutons for 10 salads and 20 soups. How many slices of bread do you need to prepare? Q2: What knives, tools and equipment (mise en place) are required to complete this preparation task? CHOPPING BOARD KITCHEN KNIFE ** equipment Q5: How is the equipment cleaned after you have completed the task? Include the type of cleaning agent(s) you would use in your response. Prepare beer batter Read the recipe and answer the questions. BEER BATTER Ingredients Strong flour Salt Beer Water Oil Sugar Task 2 Quantity 250 g pinch 375 ml 150 ml 20 ml Egg white Method 10 g 125 ml Whip the egg whites to a soft meringue peak in a clean bowl. Step 1 2 Sieve the flour and salt into a bowl and make a well. 3 4 Add the beer, water, oil and sugar and whisk to a smooth batter. Cover and rest for 1 hour. YIELD: 1 LITRE QUESTIONS: Q1: task? What knives, tools and equipment (mise en place) are required to complete this preparation 29 210 Q2: You are using scales to weigh ingredients for this recipe. What maintenance task should be equipment performed regularly on the scales to ensure they weigh ingredients accurately? CHECKE THE BATTERY Q3: What are three safe food-handling practices you should follow when selecting, handling and preparing ingredients for this recipe? Q4: You are going to use the mixer to prepare five litres of batter. What are three safety tips for assembling, using or operating this item of equipment? Q5: How do you clean the mixer after you have completed the task? Include the type of cleaning agent(s) you would use in your response. Q6: One of the wires on your handheld whisk is coming loose from the handle. Can you safely and hygienically adjust or repair this item of equipment? Explain your response. Q7: What is your next step if you cannot rectify the problem with the whisk? g Task 3 YIELD: 1 PORTION Quantity 150 g Prepare steamed fish wrapped in lettuce Read the recipe and answer the questions STEAMED FISH WRAPPED IN LETTUCE Ingredients White fish fillet Lettuce leaves Onion (small) Carrot (peeled) Green capsicum Ginger, grated Honey Soy sauce 2 1/2 20 g 20 g 1 tsp 1 tbsp 1 tbsp Step -2345 Trim and remove the skin from the fish. Thinly slice the onion and julienne the carrot and capsicum. Combine all the ingredients except the lettuce and marinate for 1 hour. Wash the lettuce in warm water to soften it and make it more pliable. Remove the fish from the marinade and place on top of the lettuce. Put the marinated vegetables on top of the fish. Neatly wrap the lettuce around the fish, tucking the ends underneath the fish. Place in a heated atmospheric steamer for 8 to 10 minutes. Serve in the lettuce. Method 678 Q1: What preparation requirements do you need to confirm before starting to assemble and prepare ingredients? ups 20 Q2: What knives, tools and equipment (mise en place) are required to complete this preparation task to the end of step 6? Q6: How is the equipment cleaned after you have completed the task? Include the type of cleaning agent(s) you would use in your response. Q7: Before commencing the next preparation task, you need to hone your knife. List the equipment you need to do this. 20 Q8: The cutting edge of a knife blade must be maintained regularly to ensure it remains sharp and is safe to use. Briefly describe how to hone a knife. Q9: You have to prepare the ingredients for all three recipes in Tasks 1, 2 and 3 - the croutons, beer batter and fish parcels. Prepare a task list that identifies your preparation tasks in sequence to ensure you are using your preparation time efficiently. No. Task 1 Recipe 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Task 4 Read and interpret manufacturer instructions Read the product manufacturer's instructions provided or another product manual supplied by your assessor. Respond to all questions. Commercial Food Processor - Manufacturer Instructions Function This food processor is intended for horizontal cutting, mixing and chopping in commercial kitchens only. It is not intended for domestic use. Do not use for boned meat or frozen foods. Instructions for use Clean thoroughly before use to ensure food safety and minimise risk of food contamination. 1. Release the locking mechanism to remove the cover. 2. Add the ingredients for processing into the bowl. 3. Lock the cover into position using the locking lever. 4. Use the START function to begin processing. 5. Press the STOP button to turn off the processor when the foods have reached the desired consistency. 6. Unlock the cover and remove. 7. Use the processed food according to your recipe requirements. NOTE: To ensure safety, the food processor will not operate if the cover is not locked into position. Q1: You are about to use the food processor. According to the manufacturer's instructions, what must you do to remove the cover so you can insert ingredients into the bowl? Q2: You've pressed the start button but the food processor will not operate. What would you do to ensure the equipment is not faulty or unsafe to use? Read the manufacturer's instructions to determine a possible cause and solution.