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2.Select, prepare and use equipment.Select type and size of knives and other equipment suitable to requirements

01 / 10 / 2021 Essays & Coursework

This paper circulates around the core theme of 2.Select, prepare and use equipment.Select type and size of knives and other equipment suitable 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


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 meat products and other 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 knives and other equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meats according to food safety guidelines where required.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Weigh and measure ingredients and create portions according to recipe.

3.4.Use meat preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook meat dishes.

4.1.Follow standard recipes to select and use meat cookery methods.

4.2.Prepare marinades and meat accompaniments as required.

4.3.Make food quality adjustments  within scope of responsibility.

5. Present meat dishes.

5.1.Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.2.Portion and serve meats according to recipe requirements.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dishes and adjust presentation  as required.

5.5.Store dishes 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.

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