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Safely assemble and ensure cleanliness of equipment before use.

28 / 01 / 2019 Certificate IV In Commercial Cookery

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Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 stocks , sauces  and soups from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select equipment  of correct type and size.

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 food production sequencing.

3.2 Weigh and measure ingredients according to recipe.

3.3 Minimise waste and store reusable by-products.

4. Prepare stocks, sauces and soups.

4.1 Select and use cookery methods for stocks, sauces and soups.

4.2 Use flavouring and clarifying agents according to standard recipes.

4.3 Make appropriate derivations from basic sauces, both hot and cold.

4.4 Use thickening agents  and convenience products  appropriately.

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

5. Present and store soups, sauces and stocks.

5.1 Present soups and sauces attractively on appropriate serviceware.

5.2 Add garnishes according to standard recipes.

5.3 Visually evaluate dish and adjust presentation .

5.4 Store dishes in appropriate environmental conditions .

5.5 Reconstitute stocks, sauces and soups to required consistencies.

Required Skills and Knowledge

This section describes the skills and knowledge required for this unit.

Required skills 

  • initiative and enterprise skills to minimise wastage
  • literacy skills to:
  • read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
  • write notes on recipe requirements and calculations
  • numeracy skills to:
  • calculate the number of portions
  • weigh and measure ingredients
  • determine cooking times and temperatures
  • planning and organising skills to efficiently sequence the stages of food preparation and production
  • problem-solving skills to:
  • evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product
  • adjust taste, texture and appearance of food products according to identified deficiencies
  • self-management skills to manage own speed, timing and productivity
  • technology skills to use food preparation and cooking equipment.

Required knowledge 

  • culinary terms and trade names for ingredients commonly used in the production of different stocks, sauces and soups:
  • convenience products
  • thickening agents
  • characteristics of different stocks, sauces and soups:
  • appearance and presentation
  • dishes to which they are matched and where they are needed
  • freshness and other quality indicators
  • historical and cultural derivations
  • nutritional value
  • service style
  • taste
  • texture
  • contents of stock date codes and rotation labels
  • mise en place requirements for stock, sauces and soups
  • preparation methods for stocks, sauces and soups
  • equipment used to produce stocks, sauces and soups:
  • essential features and functions
  • safe operational practices
  • storage of products:
  • correct environmental conditions to ensure food safety
  • appropriate methods to optimise shelf life.

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