Elements and Performance Criteria
- Prepare for production
- Purpose and desired effect for sweets and desserts are confirmed with customer or from product development criteria
- Product parameters, including colours, flavours, any special requirements or preferences, budget, required servings and quality, are confirmed
- Cultural influences on product type and production techniques are identified and considered in preparation
- Recipe is selected and ingredients measured and weighed
- Cooking methods required are determined and appropriate equipment prepared
- Produce sweets and desserts
- Sweets and desserts are prepared according to recipe and quality standards
- Cooking methods are applied to produce desired effect
- Hot and cold sauces are produced to required consistency and flavour according to product requirements and using appropriate ingredients and techniques
- Portions are allocated according to workplace standards
- Work is conducted to minimise waste and meet workplace environmental standards
- Produce finish effects
- A range of decorative pieces, accompaniments and garnishes are produced to enhance taste, texture and balance
- A range of fillings and toppings are produced
- Decoration and finishing is completed according to work requirements and in a manner which complements the product
- Work is conducted according to food safety requirements
- Cost and price final product
- Prepare final product for display or storage
- Product shelf life is estimated and required storage conditions identified
- Product is prepared for display or presentation and packaging selected as required to enhance appearance and preserve quality and taste
- Product is stored at appropriate temperature and under the correct conditions to maintain quality, freshness and customer appeal