This paper circulates around the core theme of 6. Package, freeze and store cooked food. 6.1.Select appropriate containers for freezer storage and label and code clearly. 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.
1.2.Calculate ingredient amounts according to requirements.
1.3.Identify and select 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 bulk ingredients.
3.1.Sort and assemble bulk ingredients according to food production sequencing.
3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
3.4.Minimise waste to maximise profitability of food items produced.
4. Cook and portion bulk food items.
4.1.Produce food using cookery methods that achieve desired product characteristics.
4.2.Follow standard recipes and make food quality adjustments within scope of responsibility.
4.3.Maintain optimum quality of food for cook-chill and cook-freeze processes.
4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
5. Chill food and store under refrigeration.
5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
5.2.Select appropriate containers for storage and label and code clearly.
5.3.Store food dynamically using first in–first out methods.
5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
5.5.Continually monitor storage temperatures to avoid food spoilage.
6. Package, freeze and store cooked food.
6.1.Select appropriate containers for freezer storage and label and code clearly.
6.2.Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
6.3.Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
6.4.Place food items in appropriate storage once freezing cycle and labelling are complete.
6.5.Continually monitor freezer temperatures to avoid food spoilage.
7. Transfer cook-chill and cook-freeze foods.
7.1.Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
7.2.Check and record temperature levels at despatch and receipt.
7.3.Protect food from dangerous temperatures during transfer process.