This unit applies to the preparation of a range of food or menu items in a commercial kitchen or catering operation and may include foods from varying cultural origins and may be derived from classical or contemporary recipes. This unit deals with selecting, preparing, presenting and properly storing an assortment of food in a commercial kitchen or catering operation. You should be able: to select appropriate equipment and technology for particular cooking methods, Use equipment hygienically, safely and according to manufacturer instructions, Use various cookery methods to prepare dishes to enterprise standard, Calculate correct quantities and ratios of commodities for specific cookery methods, Complete cooking process in a logical and safe manner, Identify problems with the cooking process promptly and take corrective action, Prepare dishes using a range of methods of cookery such as Moist Cooking Methods (simmering, poaching, steaming, braising, boiling) and Dry Cooking Methods (baking, roasting, grilling) and using current technology within acceptable enterprise and customer timeframes, Work cooperatively with kitchen and restaurant front-of-house colleagues to ensure timely preparation and service of dishes.
- Teacher: Luse.Baleisuva Baleisuva