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technology skills to use food preparation and cooking equipment.

01 / 10 / 2021 Certificate IV In Commercial Cookery

This paper circulates around the core theme of technology skills to use food preparation and cooking equipment. 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 £ 99. 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 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 .

Required Skills and Knowledge

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

Required skills 

  • initiative and enterprise skills to minimise wastage
  • literacy skills to:
  • read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment
  • write notes on recipe requirements and calculations
  • numeracy skills to:
  • calculate the number of portions
  • weigh and measure ingredients
  • determine cooking times and temperatures
  • planning and organising skills to efficiently sequence the stages of food preparation and production
  • problem-solving skills to:
  • evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product
  • adjust taste, texture and appearance of food products according to identified deficiencies
  • self-management skills to manage own speed, timing and productivity
  • technology skills to use food preparation and cooking equipment.

Required knowledge 

  • culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads
  • characteristics of different appetisers and salads:
  • appearance and presentation
  • classical and contemporary variations
  • freshness and other quality indicators
  • historical and cultural derivations
  • nutritional value
  • service style
  • taste
  • texture
  • contents of stock date codes and rotation labels
  • mise en place requirements for appetisers and salads
  • cookery methods for appetisers and salads
  • dressings and sauces for salads
  • equipment used to produce appetisers and salads:
  • essential features and functions
  • safe operational practices
  • storage of appetiser and snack products:
  • correct environmental conditions to ensure food safety
  • appropriate methods to optimise shelf life.


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