Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare ingredients
   • Prepare work area
   • Select ingredients for pâtés and terrines according to specifications
   • Pre-prepare meat and offal ingredients according to specifications
   • Pre-cook meat, offal and other ingredients according to specifications
   • Prepare and line moulds for pâtés and terrines according to specifications
   • Set-up equipment and conduct pre-operational checks on required specialised machinery
2. Prepare pâtés and terrines
   • Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat
   • Prepare a range of pastries suitable for pâté en croute and handle correctly to ensure high quality and attractive presentation
   • Use specialised machinery for making pâtés and terrines correctly and safely according to manufacturer instructions
   • Cook pâtés and terrines to specification ensuring non-spore forming pathogens are destroyed
   • Assess product stability and spreadability
3. Pack and store pâtés and terrines
   • Select and pack pâtés and terrines using appropriate packaging
   • Chill pâtés and terrines at a sufficient rate to prevent spore-forming pathogens
   • Store pâtés and terrines according to regulatory requirements
4. Develop new recipes
   • Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to food safety, taste and presentation
   • Cost and price new recipes
   • Assess and evaluate customer response to new recipes

Range Statement

---

Performance Evidence

The candidate must prepare a minimum of three different types of meat-based pâtés and terrines for commercial sale.

The candidate must:

follow recipes and work instructions

assess the freshness and suitability of ingredients for pâtés and terrines

pre-prepare meat and offal using safe knife skills

cook meat emulsions

poach or boil products, as required

apply presentation skills for pâtés and terrines, including pastry decoration, glazing and layering of ingredients

correctly package and store finished products

consistently prepare at least three different products suitable for commercial sale

develop commercially viable new recipes for at least two products

use communication and numeracy skills required to read, write and interpret written documentation, such as recipes and regulatory requirements

listen to, interpret and correctly carry out instructions

---

Knowledge Evidence

The candidate must demonstrate a factual, technical, procedural and theoretical knowledge of:

ingredients suitable for making pâtés and terrines and their characteristics

culinary terms related to pâtés and terrines commonly used in the industry

properties and outcomes of the various seasonings, additives, binding agents and processes used in the preparation of pâtés and terrines

core temperature requirements associated with the various stages of pâté production

heating and cooling processes required to ensure end product is safe for consumption and meets regulatory requirements

safe work practices, in particular in relation to using chopping and mincing equipment

food safety requirements for the handling and separation of cooked and raw meats

hygiene requirements particularly relating to possible bacterial spoilage in the preparation, storage and service of pâté and terrine products

casings and containers suitable for commercial use and storage of pâtés and terrines

three-stage cooling program or regime specified in the Australian standard

principles of nutrition, in particular, the food values of pâtés and terrines and the effects of cooking on the nutritional value of food

packing and storage requirements for pâtés and terrines

organisation's food safety plan

---