Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select ingredients for stocks and soups from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to preparation.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Sort and assemble ingredients according to food production sequencing.
- Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.
- Prepare, cut and portion ingredients according to recipe and cooking style.
- Minimise waste to maximise profitability of food items prepared.
- Cook stocks and soups.
- Select and use relevant cookery methods for stocks and soups.
- Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
- Use sauces to achieve required results.
- Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Present and store stocks and soups.
- Portion and present soups on appropriate service-ware.
- Add accompaniments and garnishes according to standard recipes.
- Visually evaluate dish and adjust presentation.
- Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
- Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.