This paper circulates around the core theme of Serve, replenish and store buffet foods. 3.1.Serve food according to organisational standards. together with its essential aspects. It has been reviewed and purchased by the majority of students thus, this paper is rated 4.8 out of 5 points by the students. In addition to this, the price of this paper commences from £ 79. To get this paper written from the scratch, order this assignment now. 100% confidential, 100% plagiarism-free.
Elements and 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 the required quantities of buffet food and ingredients according to expected customer traffic.
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 preparation.
2. Produce and present foods for buffets.
2.1.Use appropriate cookery methods and standard recipes to prepare foods for buffets.
2.2.Glaze buffet items to organisational standards.
2.3.Produce sauces and garnishes suitable for buffet food items.
2.4.Produce or obtain appropriate buffet showpieces and decorations.
2.5.Use organisational buffet display plans to coordinate the layout of buffet.
2.6.Visually evaluate arrangement and presentation of food items and adjust presentation as required.
2.7.Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.
3. Serve, replenish and store buffet foods.
3.1.Serve food according to organisational standards.
3.2.Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.
3.3.Use portion control to minimise waste and maximise profit.
3.4.Replenish buffet items throughout the service period to meet customer traffic requirements.
3.5.Store buffet items in appropriate environmental conditions before and after the buffet service period.