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2. Select, prepare and use equipment. 2.1.Select type and size of equipment suitable to requirements.
01 / 10 / 2021
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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 ingredients for stocks and soups 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 blend herbs, spices and other ingredients according to recipe requirements.
3.3.Prepare, cut and portion ingredients according to recipe and cooking style.
3.4.Minimise waste to maximise profitability of food items prepared.
4. Cook stocks and soups.
4.1.Select and use relevant cookery methods for stocks and soups.
4.2.Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
4.3.Use sauces to achieve required results.
4.4.Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
4.5.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store stocks and soups.
5.1.Portion and present soups on appropriate service-ware.
5.2.Add accompaniments and garnishes according to standard recipes.
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.