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5.2.Add dips, sauces and garnishes according to specialised recipes and regional variations.

01 / 10 / 2021 Essays & Coursework

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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 specialised recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients for specialised food items 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 ingredients and create portions according to recipe.

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

4. Cook specialised food items.

4.1.Select and use preparation and cookery methods for specialised food items.

4.2.Prepare and use accompaniments suited to dishes.

4.3.Follow specialised recipes and make food quality adjustments  within scope of responsibility.

5. Present and store specialised food items.

5.1.Present dishes attractively on appropriate service-ware.

5.2.Add dips, sauces and garnishes according to specialised recipes and regional variations.

5.3.Visually evaluate dish and adjust presentation  as required.

5.4.Store dishes 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.

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