Task 1-4 - -kjggj PDF

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13. Lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List the processes required to store left-over foods correctly and the requirements to clean and sanitise your section to meet food safety standards. Food Safe Storage requirements

Cleaning and Sanitation

Specific areas and equipment that need to be cleaned

Efficient temperature maintenance device required

Cleaning should be done in accurate manner such as cold water and hot water start Utensils and used equipment should be washed and then sanitized Put the equipment at right place after its cleaning Sanitise the refrigerated space from which expired or spoiled meat is removed

All equipment’s after used must be cleaned and sanitised

Proper space to store the meat and other product separately Proper supply of electricity to continuously run the refrigerators Expired stock must be removed from storage

Drainage area like sink must be remains clean Refrigerator must be cleaned and sanitized regularly The dustbin should be cleared off on daily or like shift bases

14. Calculation The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions and enter the results in the grey marked fields:

Standard Recipe Card

Name of dish:

Tandoori Chicken

Commodities

Portions: 3

3 Portions

18 Portions

Weight kg/l/Unit

Weight kg/l/Unit

Item

Specification

Chicken

Breast

0.240

kg

14.400

kg

Tandoori

Paste

0.010

kg

0.060

kg

0.090

kg

0.540

kg

Yoghurt Mesclun

Lettuce

0.030

kg

0.180

kg

Cucumber

Telegraph

0.250

ea

1.500

ea

Tomatoes

Grape

0.500

pun

3.000

pun

6.000

ea

36.000

ea

0.125

bch

0.750

bch

Lemon

0.500

ea

3.000

ea

Accompaniments

2.000

ea

12.000

ea

Pooris Coriander

Fresh...