Elements and Performance Criteria
- ELEMENTS
- Select frozen and chilled foods.
- Confirm food production requirements from food preparation list.
- Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.
- Check pre-cooked foods for spoilage or contamination prior to preparation.
- Dispose of spoilt stock within scope of responsibility and report losses to supervisors.
- Prepare chilled and frozen food for reheating.
- Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.
- Space trays and containers to allow air flow.
- Meet time and temperature standards when thawing products.
- Transfer food to the point of production and service, maintaining correct temperatures.
- Reheat pre-cooked food items.
- Prepare kitchen equipment for reheating food items.
- Select and load trays and containers appropriate for the equipment type and loading procedures.
- Space reheating trays and containers to allow air flow.
- Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.
- Check and record food temperature according to food safety procedures and standards.
- Clean thermometers between temperature checks of each food item.
- Maintain, portion, present and serve reheated food.
- Transfer reheated food safely to heated bain marie or service-ware.
- Maintain food temperature during preparation according to food safety requirements.
- Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.
- Portion food items to minimise waste and maximise yield and profitability.
- Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.
- Visually evaluate dishes and adjust presentation.
- Serve or deliver food items at temperatures that comply with food safety procedures and standards.
- Select frozen and chilled foods.
- Confirm food production requirements from food preparation list.
- Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.
- Check pre-cooked foods for spoilage or contamination prior to preparation.
- Dispose of spoilt stock within scope of responsibility and report losses to supervisors.
- Prepare chilled and frozen food for reheating.
- Reheat pre-cooked food items.
- Prepare kitchen equipment for reheating food items.
- Select and load trays and containers appropriate for the equipment type and loading procedures.
- Space reheating trays and containers to allow air flow.
- Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.
- Check and record food temperature according to food safety procedures and standards.
- Clean thermometers between temperature checks of each food item.
- Maintain, portion, present and serve reheated food.
- Transfer reheated food safely to heated bain marie or service-ware.
- Maintain food temperature during preparation according to food safety requirements.
- Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.
- Portion food items to minimise waste and maximise yield and profitability.
- Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.
- Visually evaluate dishes and adjust presentation.
- Serve or deliver food items at temperatures that comply with food safety procedures and standards.
- Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.