This paper circulates around the core theme of 3.Portion and prepare ingredients.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.
Elements and Performance Criteria
Elements describe the essential outcomes.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Confirm food production requirements and 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 ingredients for pickles and chutneys 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. Prepare pickles and chutneys.
4.1.Select and use cooking methods according to recipe requirements.
4.2.Use correct quantities of preservatives and colorants.
4.3.Observe timing and maturation requirements.
4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store cooked pickles and chutneys.
5.1.Present pickles and chutneys with complementary main dishes on appropriate service-ware.
5.2.Preserve taste and quality through use of appropriate packaging.
5.3.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions .
5.4.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.