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Portion and present soups on appropriate service-ware.

01 / 10 / 2021 Essays & Coursework

This paper circulates around the core theme of Portion and present soups on appropriate service-ware. 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

Hospitality

Elements and Performance Criteria

ELEMENTS  

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 stocks and soups 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 blend herbs, spices and other ingredients according to recipe requirements.

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

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

4. Cook stocks and soups.

4.1.Select and use relevant cookery methods for stocks and soups.

4.2.Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.

4.3.Use sauces to achieve required results.

4.4.Incorporate stocks into other dishes according to standard recipes and cuisine requirements.

4.5.Follow standard recipes and make food quality adjustments  within scope of responsibility.

5. Present and store stocks and soups.

5.1.Portion and present soups on appropriate service-ware.

5.2.Add accompaniments and garnishes according to standard recipes.

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.




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