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 appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to preparation.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Prepare appetisers and salads.
- Present and store appetisers and salads.
- Present dishes on appropriate service-ware.
- Add dips, sauces and garnishes according to standard recipes and regional variations.
- Visually evaluate dish and adjust presentation.
- Store dishes in appropriate environmental conditions.
- Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.