Problem
Part A
Use the template attached below to create standard recipe cards for three dishes suitable for service in a restaurant.
The 3 recipes must be- 1 seafood entrée, 1 meat or poultry main course and 1 dessert.
Part B
For each recipe, answer the following-
a) Identify the quality requirements for selection of ingredients.
b) Any safety and hygiene requirements for the equipment to be used.
c) How waste should be minimised during preparation and cooking.
d) Any problems that might arise during the cooking process and how to overcome them.
e) How teamwork can be used to ensure timely preparation.
f) Presentation standards including serviceware, garnishes and accompaniments.
g) How the work area will need to be cleaned after preparation and cooking.
h) How to store or dispose of any surplus ingredients.