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Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare bulk ingredients.
  4. Cook and portion bulk food items.
  5. Chill food and store under refrigeration.
  6. Package, freeze and store cooked food.
  7. Transfer cook-chill and cook-freeze foods.

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.

Product characteristics must include:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.


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:

produce bulk amounts of cook-chill and cook-freeze foods to meet each of the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

use the following cookery methods when producing cook-chilled and cook-frozen food items:

baking

blanching

boiling

braising

chargrilling and barbecuing

deep-frying

grilling

microwaving

poaching

roasting

sous-vide

steaming

stewing

prepare the above foods on at least six different occasions:

within commercial time constraints and deadlines

according to standard recipes and required temperature specifications

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 dietary requirements.


Knowledge Evidence

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

characteristics and uses of different precooked food types subject to chilling and freezing:

culinary terms and trade names

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

contents of stock date codes and rotation labels

indicators of spoilage and contamination of perishable supplies in storage

methods for weighing and measuring wet and dry bulk ingredients

mise en place requirements for producing cook-chill and cook-freeze foods

methods to chill foods:

blast

water bath

food safety procedures and standards for preparing cook-chill and cook-freeze foods

food safety procedures and standards for storing chilled and frozen food:

appropriate storage environments:

atmosphere

chillers

cool rooms

freezers

humidity

light

packaging

refrigerators

containers

ventilation

first in-first out methods

labelling and coding

temperature specifications for storage

temperature specifications and methods for transferring chilled and frozen foods

safe operational practices using essential functions and features of equipment used to produce cook-chill and cook-freeze foods.