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SITHCCC016 Prepare Pâtés and Terrines, FIFO Principles - Food & Beverage Assignment Help
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Assignment Task
Task
- Provide 4 examples how you could determine the quantities for mise en place required for the preparation of pâtés and terrines before a shift:
- The following factors may affect the selection of ingredients when preparing pâtés and terrines. Match each factor to the relevant example
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Seasonality |
specialised cooking equipment like sous-vide cookers and terrine moulds may be needed |
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Price |
some game may only be available for a limited time |
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Infrastructure |
self-service, set menu, à la carte or buffet style |
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Equipment available |
FIFO principles (first-in-first-out) are important to ensure that the oldest product is used up first |
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Quality standards |
storage space and preparation space can impact on possible processes such as carcass breakdown and stock production |
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Service requirements |
as forcemeats are high in fat, consider healthy alternatives which can be offered such as an eggplant terrine, lamb terrine or ham and parsley terrine using stock |
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