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Cook rice and noodle dishes. 4.1.Select and use cookery methods for rice and noodle dishes according to recipe.

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 rice and noodle dishes 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 blend herbs, spices and other ingredients according to recipe requirements.

3.3.Soak, wash and marinate ingredients as required.

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

4. Cook rice and noodle dishes.

4.1.Select and use cookery methods for rice and noodle dishes according to recipe.

4.2.Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.

4.3.Follow standard recipes and make food quality adjustments  within scope of responsibility.

4.4.Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.

5. Present and store cooked rice and noodle dishes.

5.1.Present rice and noodle dishes on appropriate service-ware.

5.2.Add accompaniments, garnishes and sauces as required.

5.3.Visually evaluate dish and adjust presentation .

5.4.Ensure food safety, quality and shelf life by storing food 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.


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