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