Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- 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.
- Present pâtés and terrines.
- Develop new recipes.