LISTEN AUDIO
Last Updated on April 10, 2023 by Ozlinks Education
Subject: Prepare Asian sauces, dips, and accompaniments
This unit code SITHASC004* describes the performance outcomes, skills and knowledge required to prepare and present sauces, dips, and accompaniments for Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.
Elements and Performance Criteria.
Elements describe the essential outcomes. Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.
1.1 Confirm food production requirements from food preparation list and 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 according to recipe requirements.
3.3 Prepare, cut and portion ingredients according to recipe and cooking style.
3.4 Minimise waste to maximise profitability of food items prepared.
4. Prepare sauces, dips and accompaniments.
4.1 Prepare cooked and uncooked sauces, dips, and accompaniments according to recipes and variations.
4.2 Prepare fresh fruit sauces as required.
4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
4. Present and store sauces, dips, and accompaniments.
5.1 Present sauces, dips, and accompaniments on appropriate service-ware.
5.2 Visually evaluate dish and adjust presentation.
5.3 Ensure food safety, quality, and shelf life by storing food in appropriate environmental conditions.
5.4 Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Assessment Requirements.
Performance Evidence.
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- follow standard recipes to prepare at least three different sauces, dips and accompaniments from at least one of the following Asian cuisines:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare the above sauces, dips, and accompaniments for at least six different customers:
- within commercial time constraints
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and storing Asian sauces, dips and accompaniments
- responding to special customer requests and dietary requirements.
Knowledge Evidence.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- culinary terms and trade names for ingredients commonly used in the production of sauces, dips and accompaniments:
- aromatics
- herbs and spices
- fruit
- pastes
- sauces
- vegetables
- contents of stock date codes and rotation labels
- required changes to sauces, dips and accompaniments to reflect cultural and regional considerations and variations
- characteristics of sauces, dips and accompaniments and their ingredients:
- appearance and presentation
- combinations of spices
- nutritional value
- quality indicators
- service style
- strength of flavours
- taste
- texture
- common variations that are requested in sauces dips and accompaniments relating to:
- preferences and requirements: texture, consistency.
- size and format of ingredients.
- type and format of garnishes.
- use and combinations of particular ingredients.
- preparation methods and considerations for sauces, dips, and accompaniments: cooking methods, re-heating
- appropriate environmental conditions for storing sauces, dips and accompaniments to:
- ensure food safety.
- optimise shelf life.
- safe operational practices using essential functions and features of equipment used to produce Asian sauces, dips and accompaniments.