Dismantle and equipment after use Use and storage of leftovers Report equipment faults to appropriate personal Efficient preparation time to minimise spoilage Element 7: Store prepared foods Trimming, dicing and mincing Store foods under appropriate conditions and Itemised cuts/muscle groups locations to ensure freshness and quality Identifying wastage Select appropriate containers Suitable dishes/products. Label appropriately Clean should relate to: Ensure freshness and quality through first in, first Peeling out Trimming Top and tail Washing Skinning De-seeding. Prepare may relate to: Vegetable cuts, including dice, slice, segment and other classical cuts and preparations Cultural cuts and shapes Enterprise safety. Equipment may relate to: Correct for task Assembled correctly Alternative available. Correctly and safely will include: Manufacturer’s cleaning and operating recommendations
Dismantle and equipment after use Report equipment faults to appropriate personal Element 7: Store prepared foods Store foods under appropriate conditions and locations to ensure freshness and quality Select appropriate containers Label appropriately Ensure freshness and quality through first in, first out Use and storage of leftovers Efficient preparation time to minimise spoilage Trimming, dicing and mincing Itemised cuts/muscle groups Identifying wastage Suitable dishes/products. Clean should relate to: Peeling Trimming Top and tail Washing Skinning De-seeding. Prepare may relate to: Vegetable cuts, including dice, slice, segment and other classical cuts and preparations Cultural cuts and shapes Enterprise safety. Equipment may relate to: Correct for task Assembled correctly Alternative available. Correctly and safely will include: Manufacturer’s cleaning and operating recommendations
TG_Prepare_&_store_food_FN_070114.docx