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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 for vegetable, fruit, egg and farinaceous dishes.
   • 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.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients and create portions according to recipe.
   • Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
   • Prepare eggs for different culinary uses.
   • Prepare fresh farinaceous ingredients.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook vegetable, fruit, egg and farinaceous dishes.
   • Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
   • Select and add accompaniments suited to the dish.
   • Make food quality adjustments within scope of responsibility.
5. Present and store vegetable, fruit, egg and farinaceous dishes.
   • Present dishes attractively 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.

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.

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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 to prepare dishes for at least six different customers using each of the following types of products:

vegetables and fruit:

dried

fresh

frozen

eggs used for the following applications:

aerating

binding

setting

coating

enriching

emulsifying

glazing

clarifying

garnishing

thickening

farinaceous items:

couscous

pasta and noodles

polenta

pulses

rice

prepare dishes using each of the following cookery methods at least once:

boiling

braising

deep and shallow frying

poaching or scrambling

roasting

stewing

prepare at least three different types of fresh pasta

prepare the above dishes:

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.

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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 used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:

convenience products

fresh products

contents of stock date codes and rotation labels

characteristics of different vegetable, fruit, egg and farinaceous dishes:

appearance and presentation

classical and contemporary variations

freshness and other quality indicators

nutritional value

service style

taste

texture

accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes

historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products

cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence

health risks associated with raw egg products and alternative egg products

culinary applications which use eggs as specified in the performance evidence

mise en place requirements for vegetable, fruit, egg and farinaceous dishes

appropriate environmental conditions for storing food products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.

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