Prepare and maintain correct of thawing Prepare may be related to: frozen Vegetables, herbs, spices, flavouring Ensure correct storage of soups after Cleaning, peeling, cutting, blanching, browning of ingredients service Portioning, measuring Element 3: Reconstitute soups for service Usable and non usable wastage Follow correct heating of to enterprise Use of standard recipes. standards Ensure quality of hot holding of is to enterprise standards Produce should relate to: Minimising wastage Methods of cookery Use of convenience products Clarifying Quantity, quality and clarity Various cooking times Thickening agents, including roux, beurre egg yolk, starch, bread Use of standard and/or cultural recipes. Cooling should relate to: Enterprise and/or local authority’s standards Time and temperature Clean, sanitised equipment Chilling equipment, if available in enterprise.
Prepare and maintain correct thawing of frozen Ensure correct storage of soups after service Element 3: Reconstitute soups for service Follow correct heating of to enterprise standards Ensure quality of hot holding of is to enterprise standards Prepare may be related to: Vegetables, herbs, spices, flavouring Cleaning, peeling, cutting, blanching, browning of ingredients Portioning, measuring Usable and non usable wastage Use of standard recipes. Produce should relate to: Minimising wastage Methods of cookery Use of convenience products Clarifying Quantity, quality and clarity Various cooking times Thickening agents, including roux, beurre egg yolk, starch, bread Use of standard and/or cultural recipes. Cooling should relate to: Enterprise and/or local authority’s standards Time and temperature Clean, sanitised equipment Chilling equipment, if available in enterprise.
AM_Prepare_soups_FN_230114.docx