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1. Select food preparation equipment. 1.1 Confirm food preparation requirements from recipes, lists and other workplace information.
01 / 10 / 2021
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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 food preparation equipment. | 1.1 Confirm food preparation requirements from recipes, lists and other workplace information. 1.2.Identify and select knives and other routine and specialised equipment suited to the food preparation task. 1.3.Confirm cleanliness of equipment before use. |
2. Use equipment to prepare food. | 2.1.Assemble and use equipment safely and hygienically according to manufacturer instructions. 2.2.Prepare food items using suitable knives to make precision cuts. |
3. Clean and maintain food preparation equipment. | 3.1.Maintain equipment cleanliness using appropriate cleaning agents. 3.2.Use energy, water and other resources efficiently to reduce negative environmental impacts. 3.3.Maintain the condition of equipment and make minor adjustments as required within scope of responsibility. 3.4.Identify and report on unsafe or faulty equipment or rectify according to level of individual responsibility. |
