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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 Indian desserts and sweets 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 portion wet and dry ingredients according to recipe requirements.
3.3.Minimise waste to maximise profitability of food items prepared.
4. Prepare sweetmeats.
4.1.Prepare desserts and sweets in correct shapes and with correct fillings, according to recipe.
4.2.Follow safe procedures for reheated or refried items.
4.3.Maintain quality control through correct use of milk products and setting and thickening agents.
4.4.Follow standard recipes and make food quality adjustment s within scope of responsibility.
5. Present and store sweetmeats.
5.1.Present sweetmeats using appropriate service-ware.
5.2.Assess and add accompaniments, sauces and syrups as required.
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.