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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Weigh and measure ingredients and create portions according to recipe.
   • Prepare, cut and portion ingredients according to recipe and cooking style.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook dishes.
   • Select and use cookery methods for dishes following standard recipes.
   • Complete cooking process in a logical, planned and safe manner.
   • Identify problems with the cooking process and take corrective action.
   • Work cooperatively with colleagues to ensure timely preparation of dishes.
5. Present and store dishes.
   • Present dishes on appropriate service-ware.
   • Add garnishes and accompaniments according to standard recipes.
   • Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes for dishes that demonstrate use of each of the following major food types:

dairy products

dry goods

frozen goods

fruit

meat

poultry

seafood

vegetables

demonstrate food safety practices for handling and storing each of the major food types

use each of the following cookery methods and complete mise en place activities when preparing the above dishes:

baking

blanching

boiling

braising

deep-frying

grilling

poaching

roasting

shallow frying (pan-fry, sauté or stir-fry)

steaming

stewing

microwaving

prepare the above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

demonstrating portion control procedures

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

dairy products

dry goods

frozen goods

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat

poultry

seafood

vegetables

how the major food types are used in different dishes and the effects on them of the different cookery methods listed in the performance evidence

meaning and role of mise en place in the process of preparing, cooking and presenting food

essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence

contents of stock date codes and rotation labels

safe operational practices using essential functions and features of equipment used in the above cookery methods.

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