Beef Roulade with a side of French Fries and Grilled Vegetables. document how you: Sequenced the stages of food preparation and production and whether you adjusted steps from the recipe, including the dish for a special customer request Evaluated the quality of the meat before preparing it and whether you needed to take steps to adjust the quality Assured the quality of all ingredients and used date codes and stock rotation labels Measured and weighed ingredients Managed your time and productivity, keeping to designated timings Prepared the meat using the correct method Determined the time and temperature, including whether you needed to adjust them due to portions or any other factors Used the planned cookery method Be sure to document any amendments that were made to the taste or visual aspects of each dish, including how you: Plated two portions of each recipe, including sauce or garnish if relevant Visually assessed the dish and made adjustments to taste or presentation. Once you have completed each dish, you must ask a teacher, assessor, or senior staff member to sign the relevant journal page to confirm that you have completed the task to the required standard and within commercial time constraints.