Elements and Performance Criteria
- Prepare vegetables and lentils.
- Identify and select a range of fresh, dried and preserved commodities, including herbs and spices according to regional recipe specifications.
- Prepare a selection of fresh and dried leafy and root vegetables using precision cutting techniques, according to recipe specifications and cuisine requirements.
- Select, measure, weigh and blend a variety of fresh, dried and preserved herbs and spices, using correct quantities and other ingredients according to cuisine and recipe requirements.
- Where required, select, soak and cook lentils and split peas, according to recipe requirements and enterprise practices.
- Produce vegetable and lentil/split pea dishes.
- Follow standard recipes accurately, according to cuisine requirements and enterprise practice.
- Produce vegetarian menu items, according to enterprise practice and quantity requirements.
- Produce marinades, flavourings and sauce mixtures and store them at correct temperatures until required.
- Use appropriate cooking procedures and methods and add curry powders and pastes at the correct time.
- Use equipment safely and clean and store it after preparation of ingredients, avoiding flavour contamination and transfer.
- Follow food hygiene requirements and OHS regulations at all times and within all tasks.
- Present vegetarian menu items.
- Store and reconstitute cooked menu items.
- Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal.
- Follow requirements under food hygiene and safety principles.
- Reconstitute and reheat pre-prepared menu items under correct conditions, and at the temperature and for the time required.