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Recipe requirements

When selecting ingredients from stores staff must know which are the correct ingredients and
whether the selected ingredients are fresh and of good quality. Quality end-products are reliant on
quality ingredients. For this reason suppliers should be carefully selected to ensure reliability,
consistency and quality of raw product-ingredients.
Before use, check use-by and best by dates of dry and wet, perishable products and other ingredients.

Perishable goods (meats and their various products, plus other perishables like dairy produce etc.)
should be wasted when their use-by dates are reached or if they have been held at room
temperature for longer than two hours. They must be properly stored (refrigerated or frozen) as
soon as they are received-in order to maintain quality and ensure hygiene requirements are met.
Dry goods to be used in recipes or as accompaniments, should be held in clearly labelled containers,
in a sound dry storage area, with best by or use-by dates which should be read before ingredients are
used.

They should be:
• kept in lidded, airtight containers that are clearly labelled and shelved-not stored on the floor

• properly rotated-first in first out-labelled and stored so that those which are the oldest can
be used first stored separately from chemicals
Proper storage and use of goods helps ensure food hygiene requirements are met, food poisoning
bacteria are prevented from causing harm to purchasers or end users, food spoilage is minimised and
that quality of ingredients is maintained.

Select, prepare and use equipment

This section addresses the following performance criteria:
• Select knives and other equipment of correct type and size

• Safely assemble and ensure cleanliness of equipment before use
• Use knives and other equipment safely and hygienically according to manufacturer
instructions
Select knives and other equipment of correct type and size

Cookery methods for meats include:

• roasting and pot-roasting
• sauté and braising

• deep-frying
• shallow and stir-frying

• poaching and stewing
• grilling

• smoking
Some meats will be served hot whilst others can be served in cold or even warm dishes.
When selecting knives and equipment and conducting mise en place, staff will need to know what
they are going to cook and how it will be cooked.