This paper circulates around the core theme of 3. Prepare fish and accompaniments. 3.1.Maintain and kill live seafood in a humane manner and according to regulations. 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.
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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
1.4.Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.
2. Select, prepare and use equipment.
2.1.Select type and size of knives and equipment suitable to requirements.
2.2.Safely assemble and ensure cleanliness of equipment before use.
2.3.Use knives and equipment safely and hygienically according to manufacturer instructions.
3. Prepare fish and accompaniments.
3.1.Maintain and kill live seafood in a humane manner and according to regulations.
3.2.Clean, gut and fillet fish and shellfish efficiently.
3.3.Prepare accompaniments according to recipe requirements.
3.4.Minimise waste to maximise profitability of food items prepared.
4. Present and store sashimi.
4.1.Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.
4.2.Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.
4.3.Visually evaluate dish and adjust presentation.
4.4.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions .
4.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.