Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Prepare portion controlled meat cuts and meat products.
- Specify, select and weigh ingredients correctly according to standard recipes.
- Cut meats precisely to required portion size and weight as required for standard recipes.
- Prepare portion-controlled meat products using suitable ingredients and methods according to standard recipe requirements.
- Select and use appropriate ingredients, fillings, flavourings and marinades for meat products.
- Minimise waste and save and store re-usable by-products.
- Store meat cuts and meat products.