Elements and Performance Criteria
- Select salads and accompaniments.
- Prepare salads.
- Prepare a range of salads using fresh, dried and preserved commodities according to traditional national or regional styles, recipe specifications and enterprise requirements.
- Prepare required ingredients according to recipe specifications and using precision cutting techniques required for the specific cuisine.
- Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required.
- Prepare accompaniments for salads as required by tradition and enterprise practice.
- Follow food hygiene requirements and OHS regulations during preparation and presentation.
- Use, clean and maintain traditional and contemporary equipment.
- Respond to specific customer requests related to salads, sauces, dressings and accompaniments.
- Store salads.
- Present salads.