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4.3.Use thickening agents and convenience products appropriately.

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 ingredients for stocks, sauces and soups 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 according to recipe.

3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

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

4. Prepare stocks, sauces and soups.

4.1.Follow standard recipes, select and use cookery methods to prepare stocks, sauces and soups.

4.2.Use flavouring and clarifying agents according to standard recipes.

4.3.Use thickening agents and convenience products appropriately.

4.4.Make appropriate derivations from basic sauces, both hot and cold where required.

4.5.Make food quality adjustments  within scope of responsibility.

5. Present and store stocks, sauces and soups.

5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies.

5.2.Present soups and sauces attractively on appropriate service-ware.

5.3.Add 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 reusable by-products according to organisational procedures, environmental considerations, and cost reduction initiatives.


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