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

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 traditional and contemporary meats, meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and other 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 meat cuts and meat products.

3.1.Specify, select and weigh ingredients correctly according to standard recipes.

3.2.Cut meats precisely to required portion size and weight as required for standard recipes.

3.3.Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.

3.4.Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.

3.5.Minimise waste to maximise profitability of meat cuts prepared.

4. Store meat cuts and meat products.

4.1.Store meat cuts and products in appropriate environmental conditions .

4.2.Use meat preservation methods  as appropriate.

4.3.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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