Prepare Vegetarian and Vegan Dishes

1. Select ingredients for vegetarian and vegan dishes.

1.1. Confirm food production requirements from standard recipes.

1.2. Calculate ingredient amounts according to requirements.

1.3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4. Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1. Select type and size of equipment suitable to requirements.

2.2. Safely assemble and ensure cleanliness of equipment before use.

2.3. Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1. Sort and assemble ingredients according to food production sequencing.

3.2. Weigh and measure ingredients and create portions according to recipe.

3.3. Ensure ingredients for vegetarian and vegan dishes are prepared and stored to avoid contact with animal products.

3.4. Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

3.5. Minimise waste to maximise profitability of food items prepared.

4. Cook vegetarian and vegan dishes.

4.1. Follow standard recipes to select and use relevant cookery methods according to recipe.

4.2. Select and add accompaniments suited to the dish.

4.3. Make food quality adjustments within scope of responsibility.

5. Present and store vegetarian and vegan dishes.

5.1. Present dishes attractively on appropriate service-ware.

5.2. Add dips, sauces and garnishes according to standard recipes.

5.3. Visually evaluate dish and adjust presentation.

5.4. Store prepared food in appropriate environmental conditions.

5.5. Clean work area and dispose of, or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.