Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook rice and noodle dishes.
- Select and use cookery methods for rice and noodle dishes according to recipe.
- Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Select reheating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
- Present cooked rice and noodle dishes.