Elements and Performance Criteria
- Prepare vegetable and fruit dishes.
- Select vegetables and fruit in season according to availability, quantity, quality and price.
- Select vegetables, fruit and potato accompaniments to complement and enhance menu items.
- Prepare and, where appropriate, cook a variety of vegetables and fruit dishes using suitable cookery methods and preserving optimum quality and nutrition.
- Where appropriate, select suitable sauces and accompaniments to be served with vegetables.
- Present vegetable and fruit attractively using suitable garnishes, where appropriate.
- Prepare farinaceous dishes.
- Prepare and cook egg-based dishes.
- Prepare and cook a variety of egg-based dishes according to standard recipes, using a range of methods including boiling, poaching, frying and scrambling.
- Prepare and cook egg dishes to ensure optimum and desired quality, consistency and appearance.
- Select sauces and accompaniments appropriate to eggs.
- Use eggs for a variety of culinary uses.
- Store vegetables, eggs and farinaceous foodstuffs.