Elements and Performance Criteria
- Select, prepare and use equipment.
- Assemble ingredients for menu items.
- Prepare food items
- Prepare food items required for menus according to correct weight, amount and number of portions.
- Clean, peel and prepare vegetables and fruit as required for menu items.
- Prepare dairy products required for menu items, ensuring they are correctly handled.
- Measure, sift where appropriate, and use dry goods as required for menu items.
- Correctly handle all food items according to food safety procedures and the handling requirements for particular types of food.
- Prepare food items in the required form and timeframe.
- Portion food ingredients.
- Contribute to profitability.
- Reduce food preparation costs and negative environmental impacts.
- Use energy and water resources efficiently when cleaning equipment and organising and preparing food to reduce costs and negative environmental impacts.
- Save reusable by-products of food preparation for future cooking activities.
- Use recyclable products during food preparation and dispose of them in designated recycling bins.
- Safely dispose of all kitchen waste and hazardous substances to minimise negative environmental impacts.