Ability to: Access workplace information to identify recipe requirements Confirm condition, type, quality and quantity of ingredients Prepare ingredients for use. This may include separating egg whites or reconstituting powdered whites and preparing sugar or sugar syrup as required by product Beat egg whites to achieve the required texture. This may be done manually or using mixing equipment Add remaining ingredients in the required sequence and stage to meet recipe requirements Monitor the appearance and consistency of mix and ensure that all ingredients are added Take corrective action as required so that meringue meets quality standards Shape meringue to meet product requirements. This may be done by piping or manually shaping Pipe or drop meringue to meet product requirements Apply toppings as required by product Bake meringue to remove moisture and achieve required appearance (applies to baked meringues only) Clean equipment and utensils to meet hygiene standards Maintain workplace records as required Maintain work area to meet housekeeping standards Finish products according to enterprise procedures Use oral communication skills / language competence to fulfil the job role as specified by the organisation including questioning, active listening, asking for clarification and seeking advice from supervisor Work cooperatively within a culturally diverse workforce |