Determine service flow for service style Quantities may include: Element 4: Hold and store products for food Standard recipes service percentages Use appropriate preparation and cooking Portion numbers methods on hand. Use appropriate equipment Standard recipes may relate to: Follow food safety requirements Presentation standards Hold menu items Portion control/yields Reheat menu items Ingredients Serve and present food items in line with customer volume Methods of preparation. Element 5: Store products after food service to may be related to: maintain quality Quantities Store fresh and/or Cryovac items correctly Supplier of meat, poultry, fruit and vegetables Change storage containers and trays to Purchasing specifications enterprise standards Delivery times Items correctly Availability Store products in correct conditions to maintain Seasonality. freshness and quality and minimise wastage Schedules may include: Mise en Kitchen section Quantities. may be related to: Work flow Production days Prioritised preparation
Determine service flow for service style Element 4: Hold and store products for food service Use appropriate preparation and cooking methods Use appropriate equipment Follow food safety requirements Hold menu items Reheat menu items Serve and present food items in line with customer volume Element 5: Store products after food service to maintain quality Store fresh and/or Cryovac items correctly Change storage containers and trays to enterprise standards Items correctly Store products in correct conditions to maintain freshness and quality and minimise wastage Quantities may include: Standard recipes percentages Portion numbers on hand. Standard recipes may relate to: Presentation standards Portion control/yields Ingredients Methods of preparation. may be related to: Quantities Supplier of meat, poultry, fruit and vegetables Purchasing specifications Delivery times Availability Seasonality. Schedules may include: Mise en Kitchen section Quantities. Work flow may be related to: Production days Prioritised preparation