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

01 / 02 / 2019 Essays & Coursework

This paper circulates around the core theme of 3.3.Minimise waste to maximise profitability of food items prepared. 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

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 dim sum 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.Measure, weigh and portion ingredients according to recipe requirements.

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

4. Cook dim sum.

4.1.Portion dim sum precisely.

4.2.Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

4.3.Size and shape buns and dumplings.

4.4.Select and use dim sum cookery methods.

4.5.Prepare accompaniments as required.

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

5. Present and store sweet and savoury dim sum.

5.1.Portion and serve dim sum according to recipe requirements.

5.2.Present dim sum on appropriate service-ware.

5.3.Add accompaniments according to standard recipe requirements.

5.4.Visually evaluate dish and adjust presentation .

5.5.Ensure food safety, quality and shelf life by storing dim sum and accompaniments 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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