Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Prepare stocks, sauces and soups.
- Select and use cookery methods for stocks, sauces and soups.
- Use flavouring and clarifying agents according to standard recipes.
- Make appropriate derivations from basic sauces, both hot and cold.
- Use thickening agents and convenience products appropriately.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Present and store soups, sauces and stocks.