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Reheat pre-cooked food items. 3.1.Prepare kitchen equipment for reheating food items.

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 frozen and chilled foods.

1.1.Confirm food production requirements from food preparation list.

1.2.Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

1.3.Check pre-cooked foods for spoilage or contamination prior to preparation.

1.4.Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

2. Prepare chilled and frozen food for reheating.

2.1.Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

2.2.Space trays and containers to allow air flow.

2.3.Meet time and temperature standards when thawing products.

2.4.Transfer food to the point of production and service, maintaining correct temperatures.

3. Reheat pre-cooked food items.

3.1.Prepare kitchen equipment for reheating food items.

3.2.Select and load trays and containers appropriate for the equipment type and loading procedures.

3.3.Space reheating trays and containers to allow air flow.

3.4.Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

3.5.Check and record food temperature according to food safety procedures and standards.

3.6.Clean thermometers between temperature checks of each food item.

4. Maintain, portion, present and serve reheated food.

4.1.Transfer reheated food safely to heated bain marie or service-ware.

4.2.Maintain food temperature during preparation according to food safety requirements.

4.3.Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

4.4.Portion food items to minimise waste and maximise yield and profitability.

4.5.Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

4.6.Visually evaluate dishes and adjust presentation. 

4.7.Serve or deliver food items at temperatures that comply with food safety procedures and standards.

4.8. 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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