Elements and Performance Criteria
- Select and handle cooking tools and equipment
- Work area is prepared for operations and hygiene standards confirmed
- Cooking utensils required for work are identified, handled and stored safely and according to workplace procedures
- Equipment and machinery required for cooking operation is identified and prepared
- Maintenance requirements for knives and other utensils are identified and implemented
- Food safety requirements are implemented at all times when handling and using cooking utensils and equipment
- Prepare ingredients
- Major food group classifications are identified
- Range of ingredients typically used in the workplace are identified, and their characteristics and effect on food quality and taste described
- Recipe is examined and required ingredients identified
- Sequence for preparation is determined
- Ingredients are selected and quantity and quality confirmed using measuring or weighing devices or sensory analysis techniques
- Ingredients are prepared and assembled according to recipe requirements
- Ingredients are stored according to workplace procedures
- Use basic cooking methods
- Range of basic cooking methods are identified and their effect on quality, taste and nutritional value described
- Cooking methods required by recipe are identified and sequence determined
- Cooking method is applied to achieve quality standards for food item
- Typical problems are identified and addressed
- Cooking utensils and equipment is used according to manufacturer's instructions
- Waste minimisation and environmental considerations are applied during cooking process
- Cooking area, utensils and equipment are cleaned and stored according to workplace standards
- Finish product