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Elements and Performance Criteria
Elements describe the essential outcome.
Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredient.s
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 reparation.
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.Select and use preparation methods according to recipe requirements.
3.4.Minimise waste to maximise profitability of food items prepared.
4. Cook Asian dishes.
4.1.Select and use appropriate cookery methods according to recipe requirements.
4.2.Prepare marinades, flavourings and sauce mixtures.
4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store Asian cooked dishes.
5.1.Present 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.