0% Plagiarism Guaranteed & Custom Written

1. Select ingredients1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements.

01 / 10 / 2021 Essays & Coursework

This paper circulates around the core theme of 1. Select ingredients1.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.

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 wet and dry ingredients according to the recipe and quantity of cakes required.

3.3.Minimise waste to maximise profitability of cakes produced.

4. Cook cakes and sponges.

4.1.Following standard recipes, use cookery methods for cakes, sponges and fillings to achieve desired product characteristics.

4.2.Make food quality adjustments  within scope of responsibility.

4.3.Select baking conditions and required oven temperature and bake cakes.

4.4.Cool cakes and sponges in appropriate conditions to retain optimum freshness and product characteristics.

5. Decorate, present and store cakes.

5.1.Enhance appearance and taste of cakes using suitable fillings, icings and decorations, according to standard recipes.

5.2.Apply icing to ensure a smooth and seamless finish.

5.3.Visually evaluate cakes and adjust presentation  before displaying.

5.4.Use suitable service-ware to attractively present cakes according to organisational standards.

5.5.Display cakes in appropriate conditions to retain optimum freshness and product characteristics.

5.6.Store cakes in appropriate environmental conditions .

5.7.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