This paper circulates around the core theme of Prepare, cut and portion ingredients according to recipe and cooking style. 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
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 sauces, dips and accompaniments 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. Prepare sauces, dips and accompaniments.
4.1.Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations.
4.2.Prepare fresh fruit sauces as required.
4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store sauces, dips and accompaniments.
5.1.Present sauces, dips and accompaniments on appropriate service-ware.
5.2.Visually evaluate dish and adjust presentation .
5.3.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
5.4.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.