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1. Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements.

01 / 10 / 2021 Essays & Coursework

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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 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



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