Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select meat cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.
- Select other ingredients and marinades according to recipe specification.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook roast meat and poultry.
- Present and store roast meat cuts and poultry.
- Portion and serve meats according to recipe requirements.
- Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
- Add sauces and garnishes according to standard recipes.
- Visually evaluate dish and adjust presentation.
- Store dishes in appropriate environmental conditions.