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Use equipment safely and hygienically according to manufacturer instructions.

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 desserts required.

3.3.Minimise waste to maximise profitability of desserts produced.

4. Produce desserts and sauces.

4.1.Following standard recipes, produce desserts using cookery methods to achieve desired product characteristics.

4.2.Follow special dietary recipes to produce desserts for those with special dietary requirements.

4.3.Produce hot and cold sauces to desired consistency and flavour.

4.4.Use thickening agents suitable for sweet sauces.

4.5.Make food quality adjustments  within scope of responsibility.

5. Portion, present and store desserts.

5.1.Portion desserts to maximise yield and profitability of food production.

5.2.Use accompaniments that balance and enhance taste and texture of desserts.

5.3.Select garnishes and decorations with flavours and textures that complement desserts.

5.4.Plate desserts, accompaniments and garnishes attractively, with artistic flair appropriate for the occasion and the item.

5.5.Plate and decorate desserts for practicality of service and customer consumption.

5.6.Visually evaluate desserts and adjust presentation  before serving.

5.7.Display desserts with appropriate sauces and garnishes.

5.8.Store desserts in appropriate environmental conditions .

5.9.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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