Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook Japanese dishes.
- Select and use relevant cookery methods.
- Prepare stocks according to recipe specifications.
- Prepare condiments and accompaniments according to recipe guidelines.
- Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Present Japanese cooked dishes.