Elements and Performance Criteria
- Prepare ingredients
- Work area is prepared.
- Ingredients for pâtésand terrines are selected according to specifications.
- Meat and offal ingredients are pre-prepared according to specifications.
- Meat, offal and other ingredients are pre-cooked according to specifications.
- Moulds for pâtés and terrines are prepared and lined according to specifications.
- Pre-operational checks are set up and conducted on required specialised machinery.
- Prepare pâtés and terrines
- A range of binding agents and processes required in the preparation of basic forcemeat are prepared and used.
- A range of pastries suitable for pâté en croute are prepared and handled correctly to ensure high quality and attractive presentation.
- Specialised machinery for making pâtés and terrines is used correctly and safely according to manufacturer instructions.
- Pâtés and terrines are cooked to specification ensuring non-spore forming pathogens are destroyed.
- Product stability and spreadability are assessed.
- Pack and store pâtés and terrines
- Develop new recipes