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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients for vegetable, fruit, egg and farinaceous dishes.
   • Confirm food production requirements from standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination prior to preparation.
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 and create portions according to recipe.
   • Clean and cut ingredients as required using basic culinary cuts according to culinary standards.
   • Prepare eggs for different culinary uses.
   • Prepare fresh farinaceous ingredients.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook vegetable, fruit, egg and farinaceous dishes.
   • Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.
   • Select and add accompaniments suited to the dish.
   • Makefood quality adjustmentswithin scope of responsibility.
5. Present and store vegetable, fruit, egg and farinaceous dishes.
   • Present dishes attractively on appropriate service-ware.
   • Add dips, sauces and garnishes according to standard recipes.
   • Visually evaluate dish andadjust presentation.
   • Store prepared food items in appropriateenvironmental 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.

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:

complete mise en place activities and follow standard recipes, using each of the following cookery techniques at least once to prepare at least ten finished dishes (at least once across preparation of the ten dishes):

boiling

frying

scrambling

poaching

omelette

souffle

use eggs for each of the following functions at least once, when preparing the above dishes (at least once across preparation of the ten dishes):

aerating

binding

setting

coating

enriching

emulsifying

glazing

thickening

use of each of the following food types at least once when preparing the above dishes (at least once across preparation of the ten dishes):

vegetables and fruit:

dried

fresh

frozen

farinaceous items:

couscous

pasta

noodles

polenta

pulses

rice

prepare fresh pasta including use of lamination techniques

prepare, plate and present two portions each of the ten finished dishes above:

within commercial time constraints and deadlines

following procedures for portion control and food safety practices when handling and storing different food types

responding to at least one special customer request.

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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 used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:

convenience products

fresh products

contents of date codes and rotation labels for stock

characteristics of different vegetable, fruit, egg and farinaceous dishes:

appearance and presentation

balance

colour

contrast

classical and contemporary variations

freshness and other quality indicators

taste

texture

accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes

historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products

cookery techniques listed in the performance evidence

food safety risks associated with raw egg products and alternative egg products

culinary functions which use eggs as specified in the performance evidence

mise en place requirements for vegetable, fruit, egg and farinaceous dishes

plating methods for practicality of service and customer consumption

appropriate environmental conditions for storing food products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous dishes.

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