Choose one recipe from the attached “FSRV 1113 Selected Recipes” documentLabel Critical Control Point(s) in the Recipe (2 marks)Add details of the Critical Limits required for each Critical Control Po

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  1. Choose one recipe from the attached “FSRV 1113 Selected Recipes” document
  2. Label Critical Control Point(s) in the Recipe (2 marks)
  3. Add details of the Critical Limits required for each Critical Control Point. (2 marks)
  4. Your labels and details should be in a different color than the rest of the recipe (1 mark)

Note: See the “SAMPLE – Beef Stew Recipe” for formatting suggestion. Refer to “HACCP & Planning for Food Safety Lecture” – Slide 4-5 for more guidance.

The “Food Safety Plan Reference” Document and “Guidelines for Food Safety Management Plans” should have enough information for you to understand typical times and temperatures for each critical control point.

Choose one recipe from the attached “FSRV 1113 Selected Recipes” documentLabel Critical Control Point(s) in the Recipe (2 marks)Add details of the Critical Limits required for each Critical Control Po
Recipe # 1 – Monte Cristo Sandwich Ingredients Step Procedure 1 slice white bread30g Cooked turkey breast, thinly slicedSwiss Cheese, 1 slices Arrange the turkey breast and the slice of cheese on top of the slice of bread 1 slice white bread 1. Place the bread on top of the turkey & cheese 30g Ham, thinly slicedSwiss Cheese 1 slice 1 slice white bread 1. Place the ham and slice of cheese on this slice of bread2. Top with final piece of bread 1 egg30ml milk Beat egg and milk together Dip sandwich into the egg batter, turning once and allow the top and bottom slice of bread to soak up egg batter Oil, as needed Warm fry pan on medium heat Panfry sandwich in oil until it is evenly browned. Remove from the pan. Pat sandwich with paper towel to remove excess fat. Cut into 4 sections and arrange on plate Taken from: Labensky, S. et al. On Cooking, Pearson, Prentice Hall. 3rd Canadian edition, 2006, page 990. Recipe # 2 – Hummus Ingredients Step Procedure 1 cup chickpeas, dried Add the chickpeas to a large bowl and cover with several inches of water. Note: As the chickpeas rehydrate, they triple in size — adding plenty of water is key. Soak the beans 8 hours or overnight. Drain beans and rinse with cold water. Place in a large pot, cover the beans with several inches of water, and bring everything to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 1/2 – 2 hours. 1 clove garlic In a blender or food processor, chop the garlic. Cooked chickpeas30 ml Tahini paste100 ml Lemon Juice5 ml salt30 ml Olive oil Pour chickpeas into blender or food processor, reserving about a tablespoon for garnish. Place tahini, lemon juice, salt and olive oil in blender. Blend until creamy and well mixed. Use the reserved liquid to create the desired consistency 1. Transfer to serving bowl2. Garnish with reserved beans3. Serve with raw vegetables or pita chips Adapted from: Real Hummus Recipe # 3 – Xiao Long Bao (Soup Dumplings) Ingredients Step Procedure For Aspic: 1 gallon water with  1 scallion  3 slices of ginger  1 pound of pork bones  1 pound of pork belly 1 tsp white pepper  1 tsp salt  Mix ingredients together in a large stock pot and bring to a boil. Periodically skim off fat and blood and reduce to about ⅓ of water (about 3 hours). Strain and keep liquid in fridge overnight.  Pork filling:  1 pound ground Pork  1 cup shredded cabbage 1 Tbsp fresh ginger, minced 1 stalk green onion, sliced 1 tsp salt  1 tsp sesame oil ¼ tsp white ground pepper  1 Tbsp Chinese xiao xing cooking wine Aspic from previous day Mix together all ingredients in a large bowl. Once mixed, add cooled aspic Scoop 2 tsp filling, and place in dumpling wrapper Pinch closed with preferred style, wetting edges of wrapper to create a firm seal. Dumpling dipping sauce Steam for 8 mins in bamboo steamer Serve hot with dumpling dipping sauce Adapted from True Nosh Company Dumpling Cooking Class   Recipe # 4 – Chicken Korma Ingredients Step Procedure 5-6 garlic cloves, coarsely chopped 2.5cm piece fresh root ginger, chopped 50g flaked almonds 90 ml water Put the garlic, ginger and almonds into the bowl of a food processor. Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn’t have a funnel, just add the water before blending). 5 tbsp olive or groundnut oil 2 bay leaves 8 cardamom pods, lightly crushed 4 cloves 2.5cm piece cinnamon stick 1 onion, finely chopped Heat the oil in a wide pan set over a high heat. When it’s very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil). Add the onion and cook for several minutes, stirring, until it’s a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown. Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned. 1 tbsp ground cumin 1 tbsp ground coriander ¼ tsp chilli powder 1 tbsp tomato purée 1¼ tsp salt ½ tbsp garam masala 3 tbsp double cream 60 ml water Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer. Add the salt, garam masala, cream and water and stir together. 1.5kg chicken pieces, raw, skinned and cut into serving portions (breast cut in half across the centre) Add the chicken pieces and stir to coat them with the spice paste. Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking. Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables Adapted from Madhur Jaffrey’s Chicken Korma:
Choose one recipe from the attached “FSRV 1113 Selected Recipes” documentLabel Critical Control Point(s) in the Recipe (2 marks)Add details of the Critical Limits required for each Critical Control Po
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