Check perishable supplies for spoilage or contamination prior to preparation.

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 the required quantities of buffet food and ingredients according to expected customer traffic.

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. Produce and present foods for buffets.

2.1.Use appropriate cookery methods and standard recipes to prepare foods for buffets.

2.2.Glaze buffet items to organisational standards.

2.3.Produce sauces and garnishes suitable for buffet food items.

2.4.Produce or obtain appropriate buffet showpieces and decorations.

2.5.Use organisational buffet display plans to coordinate the layout of buffet.

2.6.Visually evaluate arrangement and presentation of food items and adjust presentation  as required.

2.7.Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.

3. Serve, replenish and store buffet foods.

3.1.Serve food  according to organisational standards.

3.2.Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.

3.3.Use portion control to minimise waste and maximise profit.

3.4.Replenish buffet items throughout the service period to meet customer traffic requirements.

3.5.Store buffet items in appropriate environmental conditions  before and after the buffet service period.

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