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 appetiser and salad ingredients 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 and create portions according to recipe.
3.3 Clean and cut salad ingredients using basic culinary cuts according to quality standards.
3.4 Minimise waste and store reusable by-products.
4. Prepare appetisers and salads.
4.1 Select and use relevant cookery methods for salads and appetisers.
4.2 Prepare sauces and dressings according to recipe.
4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store appetisers and salads.
5.1 Present dishes on appropriate serviceware.
5.2 Add dips, sauces and garnishes according to standard recipes and regional variations.
5.3 Visually evaluate dish and adjust presentation .
5.4 Store dishes in appropriate environmental conditions .
This section describes the skills and knowledge required for this unit.