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 Indian desserts and sweets 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 sweetmeats.
- Prepare desserts and sweets in correct shapes and with correct fillings, according to recipe.
- Follow safe procedures for reheated or refried items.
- Maintain quality control through correct use of milk products and setting and thickening agents.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Present and store sweetmeats.
- Present sweetmeats using appropriate service-ware.
- Assess and add accompaniments, sauces and syrups as required.
- 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.