Elements and Performance Criteria
- Prepare pâtés and terrines.
- Prepare a range of pâtés and terrines according to standard recipes.
- Select appropriate ingredients for the production of pâtés and terrines.
- Prepare and line moulds for pâtés and terrines using suitable ingredients.
- Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat.
- Prepare a range of pastries suitable for pâté en croute and handle them correctly to ensure high quality and attractive presentation.
- Use specialised equipment for making pâtés and terrines correctly and safely according to manufacturer instructions.
- Present pâtés and terrines.
- Develop new recipes.