0% Plagiarism Guaranteed & Custom Written

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

01 / 10 / 2021 Essays & Coursework

This paper circulates around the core theme of 1.4.Check perishable supplies for spoilage or contamination prior to preparation. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 99. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients for Indian breads from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Measure, weigh and portion ingredients according to recipe requirements.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare and cook breads.

4.1.Shape and size breads according to recipe and organisational standards.

4.2.Select and use cooking methods according to recipe requirements and bread type.

4.3.Follow standard recipes and make food quality adjustments  within scope of responsibility.

5. Present and store breads.

5.1.Present breads on appropriate service-ware.

5.2.Add accompaniments as required.

5.3.Visually evaluate dish and adjust presentation .

5.4.Ensure food safety, quality and shelf life by storing breads in appropriate environmental conditions .

5.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.



International House, 12 Constance Street, London, United Kingdom,
E16 2DQ

Company # 11483120

Benefits You Get

  • Free Turnitin Report
  • Unlimited Revisions
  • Installment Plan
  • 24/7 Customer Support
  • Plagiarism Free Guarantee
  • 100% Confidentiality
  • 100% Satisfaction Guarantee
  • 100% Money-Back Guarantee
  • On-Time Delivery Guarantee
FLAT 50% OFF ON EVERY ORDER. Use "FLAT50" as your promo code during checkout