Cookery project
Ajupme
2 years ago
100
files (13)AIBT_AssessmentRecord1.docx
Yieldandportioncost.xlsx
- YieldTesting.docx
- yieldtestreferencesheet_W_Cost_extensions.xlsx
- MenuPriceBalance_Multiplewb.xlsx
- MenuPriceBalance.xlsx
- SRC_multipledishes.xlsx
- RecipeCard_template.docx
- WastePercentagesandYields.xlsx
- StandRecipeCardTemp.xlsx
- AIBT_SITHKOP015Assessment21.docx
- MenuPriceBalanceDishes.xlsx
- MenuPriceBalance_wb.xlsx
AIBT_AssessmentRecord1.docx
Assessment Record
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Student Name |
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Course |
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Course Code |
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Class/Group |
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Unit of Competency /Cluster |
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RTO/SRTO |
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Assessment: (as applicable) |
Student Results: |
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Satisfactory |_| |
Not Yet Satisfactory |_| |
Not Completed |_| |
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2. |
Satisfactory |_| |
Not Yet Satisfactory |_| |
Not Completed |_| |
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3. |
Satisfactory |_| |
Not Yet Satisfactory |_| |
Not Completed |_| |
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Overall, the candidate was assessed as: Competent |_| Not Yet Competent |_| |
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Feedback to candidate on overall performance during assessment: |
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The candidate requires the following skill development before re-assessment: |
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The candidate has been provided with feedback and informed of the assessment result and the reasons for the decision. |
Name of Assessor: Signature of Assessor: Date: |
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I have been provided with feedback on the evidence I have provided. I have been informed of the assessment result and the reasons for the decision. |
Name of Candidate: Signature of Candidate: Date: |
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image1.png
Yieldandportioncost.xlsx
Function example
| Function Example | ||||||||
| Serving weight | Weight needed | Costs | ||||||
| Carrots | Per serve | Peeling loss | Raw weight | Total serves | kg | $3.00 per kg | ||
| 0.070 | 30% | 0.100 | 200 | 20.000 | $ 60.00 | |||
| 0.070 | 50% | 0.140 | 200 | 28.000 | $ 84.00 | |||
| Function Example | ||||||||
| Serving weight | Weight needed | Costs | ||||||
| Sirloin | Per serve | Trimming loss | Raw weight | Cooking loss | Cooked weight | Total serves | kg | $16.00 per kg |
| 0.160 | 20% | 0.200 | 20% | 0.250 | 100 | 25.000 | $ 400.00 | |
| 0.160 | 20% | 0.200 | 50% | 0.400 | 100 | 40.000 | $ 640.00 | |
| 0.160 | 40% | 0.267 | 40% | 0.444 | 100 | 44.444 | $ 711.11 |
Waste percentages
| Product | Gross (g) | Waste/Bones (g) | Usable Offcuts (g) | Yield (g) | Waste/Bones (%) | Offcuts (%) | Yield (%) | Cost (kg) | Cost per portion |
| Quail | 190 | 90 | 100 | 47% | 0% | 53% | $ 20.00 | $ 3.80 | |
| Chicken no.9 | 990 | 440 | 550 | 44% | 0% | 56% | $ 6.50 | $ 3.25 | |
| Lamb short leg | 1360 | 790 | 200 | 370 | 58% | 15% | 27% | $ 15.00 | $ 7.50 |
| Beef striploin | 2890 | 830 | 2060 | 29% | 0% | 71% | $ 43.35 | $ 4.34 | |
| Rabbit (whole) | 1098 | 456 | 642 | 42% | 0% | 58% | $ 19.76 | $ 9.88 | |
| Rabbit (fillet/loin) | 1098 | 456 | 460 | 182 | 42% | 42% | 17% | $ 19.76 | $ 9.88 |
| Flounder | 178 | 83 | 95 | 47% | 0% | 53% | $ 2.14 | $ 2.14 | |
| Trout | 512 | 254 | 258 | 50% | 0% | 50% | $ 6.14 | $ 6.14 | |
| Octopus | 400 | 130 | 270 | 33% | 0% | 68% | $ 7.20 | $ 3.60 | |
| Carrots | 216 | 36 | 180 | 17% | 0% | 83% | $ 0.65 | $ 0.32 | |
| Peeled carrots | 180 | 102 | 78 | 57% | 0% | 43% | $ 0.72 | $ 0.36 | |
| Turned potatoes | 128 | 93 | 35 | 73% | 0% | 27% | $ 0.51 | $ 0.26 | |
| Parisienne potatoes | 111 | 15 | 96 | 14% | 0% | 86% | $ 0.56 | $ 0.28 | |
| Cos lettuce | 300 | 40 | 260 | 13% | 0% | 87% | $ 3.00 | $ 1.50 | |
| White cabbage | 883 | 139 | 744 | 16% | 0% | 84% | $ 3.09 | $ 0.77 | |
| Mint | 30 | 20 | 10 | 67% | 0% | 33% | $ 0.60 | $ 0.15 | |
| Diced onion | 184 | 38 | 146 | 21% | 0% | 79% | $ 0.74 | $ 0.18 | |
| Sliced onion | 184 | 14 | 170 | 8% | 0% | 92% | $ 0.74 | $ 0.18 | |
Sheet3
AIBT_AssessmentRecord1.docx
Assessment Record
|
Student Name |
|
||
|
Course |
|
||
|
Course Code |
|
||
|
Class/Group |
|
||
|
Unit of Competency /Cluster |
|
||
|
RTO/SRTO |
|
||
|
Assessment: (as applicable) |
Student Results: |
||
|
1. |
Satisfactory |_| |
Not Yet Satisfactory |_| |
Not Completed |_| |
|
2. |
Satisfactory |_| |
Not Yet Satisfactory |_| |
Not Completed |_| |
|
3. |
Satisfactory |_| |
Not Yet Satisfactory |_| |
Not Completed |_| |
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Overall, the candidate was assessed as: Competent |_| Not Yet Competent |_| |
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Feedback to candidate on overall performance during assessment: |
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The candidate requires the following skill development before re-assessment: |
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The candidate has been provided with feedback and informed of the assessment result and the reasons for the decision. |
Name of Assessor: Signature of Assessor: Date: |
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I have been provided with feedback on the evidence I have provided. I have been informed of the assessment result and the reasons for the decision. |
Name of Candidate: Signature of Candidate: Date: |
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