1. Preparedishesusingbasicmethodsofcookery.

Now it's time to put all of that planning and organising to work. Prepare the dish ordishesasperthestandardrecipeandfoodpreparationlist.Ensurethat:

• allfoodispreparedsafelyandhygienically
• youfollowportioncontrolprocedures
• you manage your own speed, timing, sequencing and productivity to ensureefficiency
• allstagesofpreparationandcookingarecompletedinawaywhichensures:
  • qualityoffooditems
  • consistencyoffooditems
  • organisationalstandardsaremet
  • wasteisminimisedtomaximisetheprofitabilityofdishes.
  • youassembleanduseequipmentsafelyandhygienically
  • therequiredquantitiesoffoodareproduced
  • you take action to any issues you identify related to food production (such asthetaste,textureandappearanceoffoodproducts)

• youpresentdishesattractivelyonappropriateservice-ware
• youaddgarnishesandaccompanimentsasrequired
• youworkwithincommercialtimeconstraintsanddeadlines
• youstorefoodsafelyandinappropriateenvironmentalconditions
• yourespondtoanyspecialcustomerrequestsordietaryrequirements
• youmaintainacleanandtidyworkarea
• youdisposeoforstoresurplusproductseffectively
• youworksustainably.