Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook stocks and soups.
- Select and use cookery methods for stocks and soups according to recipe.
- Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
- Use sauces to achieve required results.
- Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Present stocks and soups.