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

01 / 02 / 2019 Essays & Coursework

This paper circulates around the core theme of 1.3.Check perishable supplies for spoilage or contamination prior to preparation. 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 £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.

Unit Sector


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 sandwich requirements, based on standard recipes and customer requests.

1.2.Identify and select bread types and fillings taking account of quality, freshness and stock rotation requirements.

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

2. Make sandwiches.

2.1.Use safe food-handling practices to hygienically prepare sandwiches based on requirements.

2.2.Cut ingredients and completed sandwiches to ensure uniformity of presentation.

2.3.Combine ingredients appropriately based on flavour combinations, customer preference and standard recipes.

2.4.Use toasting and heating equipment safely, as required.

2.5.Make sandwiches in a logical and sequential manner while minimising waste.

3. Present and store sandwiches.

3.1.Present sandwiches on appropriate service-ware.

3.2.Add suitable garnishes, as required.

3.3.Visually evaluate dish and adjust presentation .

3.4.Store sandwiches in appropriate environmental conditions .

3.5.Clean work area, and dispose of or store surplus and re-usable by-products according to workplace procedures, environmental considerations, and cost-reduction initiatives

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