This paper circulates around the core theme of 5. Present fish and shellfish. 5.1.Portion and serve fish and shellfish according to recipe requirements. 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. 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 seafood 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 ingredients.
3.1.Thaw frozen seafood according to food safety guidelines as required.
3.2.Sort and assemble ingredients according to food production sequencing.
3.3.Weigh and measure ingredients and create portions according to recipe.
3.4.Use seafood preparation techniques according to recipe.
3.5.Minimise waste to maximise profitability of food items prepared.
4. Cook seafood dishes.
4.1.Follow standard recipes to select and use seafood cookery methods.
4.2.Prepare seafood accompaniments and add sauces as required.
4.3.Make food quality adjustments within scope of responsibility.
5. Present fish and shellfish.
5.1.Portion and serve fish and shellfish according to recipe requirements.
5.2.Add sauces and garnishes according to standard recipes.
5.3.Visually evaluate dish and adjust presentation .
5.4.Store dishes in appropriate environmental conditions .
5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.