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Select, prepare and use equipment.Select type and size of equipment suitable to requirements.

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

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.Weigh and measure wet and dry ingredients according to the recipe and quantity of cakes, pastries and breads required.

3.3.Prepare yeast-based dough to correct consistency and shape, according to standard recipes.

3.4.Minimise waste to maximise profitability of cakes, pastries and breads produced.

4. Cook cakes, pastries, breads.

4.1.Use cookery methods for cakes, pastries and breads and sweet and savoury fillings to achieve desired product characteristics.

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

4.3.Select baking conditions, required oven temperature and bake cakes, pastries and breads.

4.4.Cool in appropriate conditions to retain optimum freshness and product characteristics.

5. Decorate, present and store cakes pastries and breads.

5.1.Enhance appearance and taste of cakes, pastries and breads using suitable fillings, icings and decorations, according to standard recipes.

5.2.Apply icing to ensure a smooth and seamless finish.

5.3.Visually evaluate cakes, pastries and breads and adjust presentation  before displaying.

5.4.Use suitable service-ware to attractively present cakes, pastries and breads according to organisational standards.

5.5.Display cakes, pastries and breads in appropriate conditions to retain optimum freshness and product characteristics.

5.6.Store cakes, pastries and breads and reusable by-products in appropriate environmental conditions .

5.7.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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