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Confirm food production requirements from food preparation list and standard recipes

01 / 10 / 2021 Certificate IV In Commercial Cookery

This paper circulates around the core theme of Confirm food production requirements from food preparation list and standard recipes 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 of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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.

2. Select, prepare and use equipment.

2.1 Select equipment  of correct type and size.

2.2 Safely assemble and ensure cleanliness of equipment before use.

2.3 Use equipment safely and hygienically according to manufacturer instructions.

3. Assemble 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 and store reusable by-products.

4. Cook dishes.

4.1 Use cookery methods for dishes  following standard recipes.

4.2 Complete cooking process in a logical 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.

4.5 Present dishes according to recipe.



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