Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Thaw frozen poultry according to food safety guidelines as required.
- Sort and assemble ingredients according to food production sequencing.
- Weigh and measure ingredients and create portions according to recipe.
- Use poultry preparation techniques according to recipe requirements.
- Minimise waste to maximise profitability of food items prepared.
- Cook poultry dishes.
- Present poultry dishes.
- Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
- Portion and serve poultry according to recipe requirements.
- Add sauces and garnishes according to standard recipes and regional variations.
- Visually evaluate dish and adjust presentation as required.
- 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.