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Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Prepare appetisers and salads.
  5. Present and store appetisers and salads.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.


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 ingredients:

bread and bakery items

condiments

dairy products

dressing ingredients

dry goods

eggs

farinaceous products

frozen goods

fruit

herbs and spices

meat

poultry

seafood

vegetables

follow standard recipes to prepare the following appetisers and salads:

appetisers:

antipasto

canapés

hors d’oeuvres

tapas

salads:

classical

modern

cold

warm

fruit

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

baking

boiling

blanching

frying

grilling

poaching

roasting

steaming

prepare the above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements.


Knowledge Evidence

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

culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads

contents of stock date codes and rotation labels and their implication for food quality standards

characteristics of different appetisers and salads:

appearance and presentation

classical and contemporary variations

freshness and other quality indicators

nutritional value

service style

taste

texture

quality indicators for appetisers and salads

cookery methods for appetisers and salads

dressings, sauces and garnishes for salads

mise en place requirements for appetisers and salads

appropriate environmental conditions for storing appetiser and salad products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce appetisers and salads.