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 sushi ingredients 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.
- Prepare sushi.
- Present and store sushi.
- Serve sushi on service-ware of appropriate shape, size and colour.
- Present sushi with required garnishes, sauces, dips and accompaniments.
- 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.