Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from food preparation list.
- 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.
- Select, prepare and use equipment.
- Portion and prepare bulk ingredients.
- Sort and assemble bulk ingredients according to food production sequencing.
- Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
- Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
- Minimise waste to maximise profitability of food items produced.
- Cook and portion bulk food items.
- Produce food using cookery methods that achieve desired product characteristics.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Maintain optimum quality of food for cook-chill and cook-freeze processes.
- Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
- Chill food and store under refrigeration.
- Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
- Select appropriate containers for storage and label and code clearly.
- Store food dynamically using first in–first out methods.
- Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
- Continually monitor storage temperatures to avoid food spoilage.
- Package, freeze and store cooked food.
- Select appropriate containers for freezer storage and label and code clearly.
- Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
- Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
- Place food items in appropriate storage once freezing cycle and labelling are complete.
- Continually monitor freezer temperatures to avoid food spoilage.
- Transfer cook-chill and cook-freeze foods.