Element 3: Prepare dry goods Collect food will include: Use dry goods efficiently to minimise wastage Quality and quantity Sourcing items Maintain food items at correct temperature during preparation Select appropriateness. Apply correct food handling techniques Measure and assemble may be related to: Element 4: Prepare and vegetables Mise en place, to prepare for standard recipes Clean fruit and vegetable items correctly Weighing, weights and measures Prepare fruit and vegetable items using standard Sifting, and cocoa techniques Measuring, oil, milk, and vinegar Use fruit and vegetable efficiently to minimise Cutting, dicing, trimming, and slice. wastage Correct temperature will include: Maintain food items at correct temperature during preparation Temperature time lines correct food handling techniques Legislative requirements Element 5: Prepare meat, poultry and seafood Quantities of items Clean meat, poultry and seafood items correctly Quality retaining. Prepare meat, poultry and game items using Food handling techniques should relate to: standard techniques Cross-contamination Use meat, poultry and seafood efficiently to minimise wastage Personal hygiene Maintain food items at correct temperature Storage and temperature control during preparation Sanitation. Apply correct food handling techniques Minimise wastage will include: Element 6: Assemble and use equipment Menu and variety preplanning Select appropriate equipment Quantities calculated for production Use equipment correctly and safely to enterprise and manufacturer’s instructions
Element 3: Prepare dry goods Use dry goods efficiently to minimise wastage Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 4: Prepare and vegetables Clean fruit and vegetable items correctly Prepare fruit and vegetable items using standard techniques Use fruit and vegetable efficiently to minimise wastage Maintain food items at correct temperature during preparation correct food handling techniques Element 5: Prepare meat, poultry and seafood Clean meat, poultry and seafood items correctly Prepare meat, poultry and game items using standard techniques Use meat, poultry and seafood efficiently to minimise wastage Maintain food items at correct temperature during preparation Apply correct food handling techniques Element 6: Assemble and use equipment Select appropriate equipment Use equipment correctly and safely to enterprise and manufacturer’s instructions Collect food will include: Quality and quantity Sourcing items Select appropriateness. Measure and assemble may be related to: Mise en place, to prepare for standard recipes Weighing, weights and measures Sifting, and cocoa Measuring, oil, milk, and vinegar Cutting, dicing, trimming, and slice. Correct temperature will include: Temperature time lines Legislative requirements Quantities of items Quality retaining. Food handling techniques should relate to: Cross-contamination Personal hygiene Storage and temperature control Sanitation. Minimise wastage will include: Menu and variety preplanning Quantities calculated for production
TG_Prepare_&_store_food_FN_070114.docx