Elements and Performance Criteria
- Confirm food production requirements and select ingredients.
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select ingredients for pickles and chutneys from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to preparation.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Prepare pickles and chutneys.
- Present and store cooked pickles and chutneys.
- Present pickles and chutneys with complementary main dishes on appropriate service-ware.
- Preserve taste and quality through use of appropriate packaging.
- Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
- Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.