This paper circulates around the core theme of 1. Select ingredients for vegetable, fruit, egg and farinaceous dishes. 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.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.
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 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.Weigh and measure ingredients and create portions according to recipe.
3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
3.4.Prepare eggs for different culinary uses.
3.5.Prepare fresh farinaceous ingredients.
3.6.Minimise waste to maximise profitability of food items prepared.
4. Cook vegetable, fruit, egg and farinaceous dishes.
4.1.Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
4.2.Select and add accompaniments suited to the dish.
4.3.Make food quality adjustments within scope of responsibility.
5. Present and store vegetable, fruit, egg and farinaceous dishes.
5.1.Present dishes attractively on appropriate service-ware.
5.2.Add dips, sauces and garnishes according to standard recipes and regional variations.
5.3.Visually evaluate dish and adjust presentation .
5.4.Store dishes 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.