Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select ingredients for Japanese deserts and sweetmeats 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 desserts and sweetmeats.
- Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements.
- Select and use cookery processes for Japanese desserts and sweetmeats.
- Follow safe procedures for reheated items.
- Follow standard recipes and makefood quality adjustmentswithin scope of responsibility.
- Present and store desserts and sweetmeats.
- Present Japanese desserts and sweetmeats on appropriate service-ware.
- Assess and add accompaniments, sauces and syrups as required.
- Visually evaluate dish andadjust presentation.
- Ensure food safety, quality and shelf life by storing food in appropriateenvironmental 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.