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Last Updated on April 10, 2023 by Ozlinks Education
Subject: Prepare Asian desserts
This unit code SITHASC009* describes the performance outcomes, skills and knowledge required to select, prepare desserts for national and regional 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.
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 desserts.
4.1 Prepare desserts and sweets in correct shapes and sizes and with correct fillings, according to recipe.
4.2 Select and use cookery methods for Asian desserts according to recipe.
4.3 Prepare special occasion desserts.
4.4 Follow safe procedures for re-heated items.
4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store Asian cooked dishes.
5.1 Present desserts on appropriate service-ware.
5.2 Assess and add accompaniments, sauces and syrups as required.
5.3 Visually evaluate dish and adjust presentation.
5.4 Ensure food safety, quality, and shelf life by storing 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.
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 six cooked dishes from at least one of the following types of cuisine:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare the above desserts demonstrating at least eight of the preparation and cookery methods listed in the knowledge evidence
- at least one of the dessert items prepared must be:
- hot
- cold
- for a special occasion
- prepare above desserts 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 desserts
- 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 Asian desserts
- required changes to desserts to reflect cultural and regional considerations and variations
- contents of stock date codes and rotation labels characteristics of ingredients and finished dishes:
- accompaniments and garnishes
- appearance and presentation
- freshness and other quality indicators
- nutritional value
- service style
- special occasion desserts
- taste
- texture and consistency
- preparation and cookery methods for Asian desserts:
- baking
- boiling
- chilling
- deep-frying
- filling
- freezing
- marinating
- shaping ingredients
- simmering
- steaming
- special occasions:
- banquets
- commemorative events
- feast days
- symbolic events
- weddings
- appropriate environmental conditions for storing Asian desserts to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian desserts.