Elements and Performance Criteria
- Select and handle cooking tools and equipment
- Prepare work area for operations and confirm hygiene standards
- Wear appropriate personal protective clothing and ensure correct fit
- Identify, handle and store cooking utensils required for work according to workplace procedures
- Identify and prepare equipment and machinery required for cooking operation according to workplace procedures
- Identify and implement maintenance requirements for knives and other utensils
- Implement food safety requirements at all times when handling and using cooking utensils and equipment
- Prepare ingredients
- Examine recipe and identify required ingredients
- Determine sequence for preparation
- Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques
- Prepare and assemble ingredients according to recipe requirements
- Store ingredients according to workplace procedures
- Use basic cooking methods
- Identify the range of basic cooking methods and their effect on quality, taste and nutritional value
- Identify cooking methods required by recipe and determine sequence
- Apply cooking method to achieve quality standards for food item
- Identify and address typical problems as they arise
- Use cooking utensils and equipment according to manufacturer instructions
- Apply waste minimisation and environmental considerations during cooking process
- Clean cooking area, utensils and equipment, and store according to workplace standards
- Finish product