|
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
|
Organising and preparing food items (mise en place) includes, as required: | cleaning and preparing vegetables and other commoditiespreparing and portioning meat, poultry and seafoodpreparing stocks, sauces and dressingspreparing garnishescooking soups and other precooked itemspreparing and cooking dessertsserviceware and equipment. |
| |
Food must be prepared, cooked and served for all of the following food service periods: | breakfastlunchdinner special function. |
| |
Equipment includes traditional and modern equipment such as: | barbecuesroasting drumscharcoal grillsmincerstandoori ovenscontemporary ovenswokssteamerscutting, chopping and slicing implements such as cleavers and knivesstrainersscoops and skimmersladleswhisksfood processorsmicrowavesskewerssharpening steels and stones. |
| |
Types of menus will vary according to the enterprise and occasion and may include: | à la carteset menu (table d'hôte)buffet. |
| |
Asian cookery methods may include: | deep-fryingstir-fryingbarbecuinggrillingshallow fryingbraisingstewingsteamingroastingbakingboilingoil and water blanching. |
| |
Meeting special requests or dietary requirementsof customers may include: | cultural needs and restrictionsspecific dietary requirements related to medical requirements, such as food exclusions for allergies and medications, and diabetic and other dietspreferences for particular ingredients and cooking methods such as vegetarian. |
| |
Range of commodities may include: | vegetables and fruits and salad vegetables (fresh and dried)culturally appropriate meats (chicken, beef, lamb, goat and pork)seafood (prawns and other crustaceans, squid, shellfish and fish)herbs, spices and condimentseggsrice and farinaceous productsitems specific to particular dishes and cuisines. |
| |
End of serviceprocedures may include: | safe storage of food itemscleaning procedures related to kitchen and equipmentdebriefing sessionsquality reviewsrestockingpreparations for the next food service period. |