Samples

  |   Samples

1. Select ingredients. 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements.

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2.Select, prepare and use equipment.Select type and size of knives and other equipment suitable to requirements

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2. Select, prepare and use equipment. 2.1.Select type and size of knives and other equipment suitable to requirements.

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Maintain, portion, present and serve reheated food. 4.1.Transfer reheated food safely to heated bain marie or service-ware.

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1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.

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1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

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Select food and packaging materials.Check and select food that meets quality requirements for packaging.

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1.3.Check perishable supplies for spoilage or contamination prior to preparation.

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1. Select food preparation equipment. 1.1 Confirm food preparation requirements from recipes, lists and other workplace information.

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5. Present and store cooked pickles and chutneys. 5.1.Present pickles and chutneys with complementary main dishes on appropriate service-ware.

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