Elements and Performance Criteria
- Select meat cuts and poultry for roasting.
- Prepare roast meat cuts and poultry.
- Select, sharpen and use knives and cleavers according to manufacturer specifications.
- Prepare and portion meats and poultry following required recipes and according to enterprise standards.
- Assemble and use specialised equipment.
- Prepare meat cuts according to recipe specifications and menu requirements.
- Prepare ingredients, marinades and stuffings according to recipe specifications.
- Prepare accompaniments such as pickles and sauces according to recipe specifications and enterprise requirements.
- Follow food hygiene and OHS regulations and requirements and apply them to all tasks.
- Cook roast meat cuts and poultry.
- Store roast meat cuts and poultry.