This paper circulates around the core theme of 1. Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 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.
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 ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
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.Weigh and measure ingredients according to recipe.
3.3.Minimise waste to maximise profitability of food items prepared.
4. Prepare pâtés and terrines.
4.1.Prepare and line moulds for pâtés and terrines using suitable ingredients.
4.2.Prepare and use binding agents and processes required for preparation of basic forcemeat.
4.3.Prepare pastries suitable for pâté en croute using appropriate handling techniques.
4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present pâtés and terrines.
5.1.Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.
5.2.Visually evaluate dish and adjust presentation as required.
5.3.Store pâtés and terrines in appropriate environmental conditions.
5.4.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives