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 sauces, dips and accompaniments 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.
- Prepare sauces, dips and accompaniments.
- Present and store sauces, dips and accompaniments.
- Present sauces, dips and accompaniments on appropriate service-ware.
- 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.