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4.3.Identify problems with the cooking process and take corrective action.

01 / 10 / 2021 Essays & Coursework

This paper circulates around the core theme of 4.3.Identify problems with the cooking process and take corrective action. 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 ingredients 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.Weigh and measure ingredients and create portions according to recipe.

3.2.Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Cook dishes.

4.1.Select and use cookery methods for dishes following standard recipes.

4.2.Complete cooking process in a logical, planned and safe manner.

4.3.Identify problems with the cooking process and take corrective action.

4.4.Work cooperatively with colleagues to ensure timely preparation of dishes.

5. Present and store dishes.

5.1.Present dishes on appropriate service-ware.

5.2.Add garnishes and accompaniments according to standard recipes.

5.3.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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