Elements and Performance Criteria
- Cook cheese dishes.
- Select type and size of equipment suitable to requirements.
- Sort and assemble ingredients according to food production sequencing.
- Weigh and measure ingredients and create portions according to recipe.
- Follow standard recipes to select and use relevant cookery methods for cheese dishes.
- Select and add accompaniments suited to the dish.
- Present dishes attractively on appropriate service-ware.
- Prepare cheese for service.
- Confirm cheese requirements from standard recipes.
- Identify and select cheese types and cheeses from stores according to quality, freshness and stock rotation requirements.
- Bring cheeses to room temperature before serving.
- Create optimum conditions for different varieties of cheeses and service style.
- Prepare appropriategarnishes and accompanimentsaccording to organisational standards.
- Minimise waste to maximise profitability of cheese prepared.
- Select type and size of equipment suitable to requirements.
- Sort and assemble ingredients according to food production sequencing.
- Weigh and measure ingredients and create portions according to recipe.
- Follow standard recipes to select and use relevant cookery methods for cheese dishes.
- Select and add accompaniments suited to the dish.
- Present dishes attractively on appropriate service-ware.
- Present and store cheese.
- Determine suitable portions and present cheese according to required context.
- Add accompaniments and garnishes.
- Visually evaluate dish andadjust presentationas required.
- Store cheeses 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.