Present hot and cold appetisers including Method of cookery, wet and/or dry garnishes and accompaniments according to Cleaning, peeling, cutting of ingredients enterprise standards Portioning, wastage Element 3: Store appetisers and salads including garnishes and accompaniments Enterprise standard recipes Store under appropriate conditions and locations Vegetables, fruit, herbs, flowers to ensure freshness and quality Colour and flavour blends Store in appropriate containers Cultural flavours Labelling, storage containers Glazing Ensure economic viability of preparation and Coating holding quantities Flowers and leaves Pastry Sauces, sweet/savoury Dietary and cultural styles/flavours. Garnishes and accompaniments could include: Vegetables, fruit, herbs, spices Sauces and/or dressings Suitable accompaniments Holding and storage conditions Tooth picks, wrappings, name tags Menu and service Cutting techniques, size and shape.
Present hot and cold appetisers including garnishes and accompaniments according to enterprise standards Element 3: Store appetisers and salads including garnishes and accompaniments Store under appropriate conditions and locations to ensure freshness and quality Store in appropriate containers Labelling, storage containers Ensure economic viability of preparation and holding quantities Method of cookery, wet and/or dry Cleaning, peeling, cutting of ingredients Portioning, wastage Enterprise standard recipes Vegetables, fruit, herbs, flowers Colour and flavour blends Cultural flavours Glazing Coating Flowers and leaves Pastry Sauces, sweet/savoury Dietary and cultural styles/flavours. Garnishes and accompaniments could include: Vegetables, fruit, herbs, spices Sauces and/or dressings Suitable accompaniments Holding and storage conditions Tooth picks, wrappings, name tags Menu and service Cutting techniques, size and shape.