This paper circulates around the core theme of Cook Japanese dishes. 4.1.Select and use relevant cookery methods. 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 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 ingredients.
3.1.Sort and assemble ingredients according to food production sequencing.
3.2.Measure, weigh and portion ingredients according to recipe requirements.
3.3.Prepare, cut and portion ingredients according to recipe and cooking style.
3.4.Minimise waste to maximise profitability of food items prepared.
4. Cook Japanese dishes.
4.1.Select and use relevant cookery methods.
4.2.Prepare stocks according to recipe specifications.
4.3.Prepare condiments and accompaniments according to recipe guidelines.
4.4.Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.
4.5.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store Japanese cooked dishes.
5.1.Present dishes on appropriate service-ware.
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.