Elements and Performance Criteria
- Identify commodities required for preparing Japanese sweet courses.
- Prepare fruits, cakes and sweetmeats.
- Select, measure, weigh and prepare commodities according to recipe specifications.
- Follow standard recipes and procedures according to enterprise requirements.
- Form cakes and sweetmeats into shapes and sizes according to cuisine standards and conventions.
- Follow appropriate storage conditions and reheating procedures, as required by food hygiene regulations and enterprise practice.
- Cook and reheat steamed products quickly and completely to meet customer expectations.
- Present fruits, cakes and sweetmeats.