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Elements and Performance Criteria

1. Select ingredients.
   • 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.
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 according to recipe.
   • Minimise waste to maximise profitability of food items prepared.
4. Prepare pâtés and terrines.
   • Prepare and line moulds for pâtés and terrines using suitable ingredients.
   • Prepare and use binding agents and processes required for preparation of basic forcemeat.
   • Prepare pastries suitable for pâté en croute using appropriate handling techniques.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present pâtés and terrines.
   • Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.
   • Visually evaluate dish and adjust presentation as required.
   • Store pâtés and terrines 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 plated 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:

produce pâtés and terrines made from each of the following:

liver

fish or shellfish

meat

poultry

vegetables

use each of the following techniques for producing pâtés and terrines at least once when producing above pâtés and terrines:

forcemeat production

glazing

layering

mould lining

precision cutting

prepare above food for at least six different customers:

within commercial time constraints

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing pâtés and terrines

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 commonly used in the production of pâtés and terrines

variety of classical and contemporary pâtés and terrines

characteristics of pâtés and terrines:

suitable ingredients

binding agents

presentation techniques

nutritional value of different pâtés and terrines

equipment used to produce pâtés and terrines:

care and maintenance

essential features and functions

safe operational practices

mise en place requirements for pâtés and terrines

appropriate environmental conditions for storing pâtés and terrines to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce pâtés and terrines dishes.

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