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Elements and 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 sushi ingredients 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.Prepare stock according to recipe and cook rice.
3.4.Minimise waste to maximise profitability of food items prepared.
4. Prepare sushi.
4.1.Create sushi items using sushi mat.
4.2.Prepare accompaniments and garnishes, according to required style and recipe.
4.3.Follow standard recipes and make adjustments within scope of responsibility.
5. Present and store sushi.
5.1.Serve sushi on service-ware of appropriate shape, size and colour.
5.2.Present sushi with required garnishes, sauces, dips and accompaniments.
5.3.Visually evaluate dish and adjust presentation .
5.4.Ensure food safety, quality and shelf life by storing food 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.