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2. Select, prepare and use equipment.2.3.Use equipment safely and hygienically according to manufacturer instructions.
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 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 pastries required.
3.3.Minimise waste to maximise profitability of pastries produced.
4. Cook pastries.
4.1.Prepare pastes to standard recipes.
4.2.Use cookery methods for pastries and fillings to achieve desired product characteristics.
4.3.Make food quality adjustments within scope of responsibility.
4.4.Select baking conditions, required oven temperature and bake pastries.
4.5.Cool pastries in appropriate conditions to retain optimum freshness and product characteristics.
5. Decorate, present and store pastry products.
5.1.Enhance appearance and taste of pastries using suitable fillings, icings and decorations, according to standard recipes.
5.2.Visually evaluate pastries and adjust presentation before displaying.
5.3.Use suitable service-ware to attractively present pastries according to organisational standards.
5.4.Display pastries in appropriate conditions to retain optimum freshness and product characteristics.
5.5.Store pastries in appropriate environmental conditions .
5.6.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.