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

01 / 02 / 2019 Essays & Coursework

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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 meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Select other ingredients and marinades according to recipe specification.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and other equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Thaw frozen meat or poultry safely.

3.2.Sort and assemble ingredients according to food production sequencing.

3.3.Measure, weigh and portion ingredients according to recipe requirements.

3.4.Select and use meat or poultry preparation techniques according to recipe requirements.

3.5.Minimise waste to maximise profitability of food items prepared.

4. Cook roast meat and poultry.

4.1.Select and use appropriate cookery methods.

4.2.Prepare marinades, stuffings and accompaniments as required.

4.3.Follow standard recipes and make food quality adjustments  within scope of responsibility.

5. Present and store roast meat and poultry cuts.

5.1.Portion and serve meat or poultry according to recipe requirements.

5.2.Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

5.3.Add sauces and garnishes according to standard recipes.

5.4.Visually evaluate dish and adjust presentation .

5.5.Store dishes in appropriate environmental conditions .

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


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