0% Plagiarism Guaranteed & Custom Written
Prepare desserts. 4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe.
01 / 10 / 2021
Essays & Coursework
This paper circulates around the core theme of Prepare desserts. 4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe. 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 Asian desserts 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 portion ingredients according to recipe requirements. 3.3.Minimise waste to maximise profitability of food items prepared. |
4. Prepare desserts. | 4.1.Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe. 4.2.Select and use cookery methods for Asian desserts according to recipe. 4.3.Prepare special occasion desserts. 4.4.Follow safe procedures for re-heated items. 4.5.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store desserts. | 5.1.Present desserts on appropriate service-ware. 5.2.Assess and add accompaniments, sauces and syrups as required. 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. |