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Last Updated on April 17, 2023 by Ozlinks Education
Subject: Prepare Chinese roast meat and poultry dishes
This unit SITHASC015 describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese 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 Chinese cuisine and to cooks who usually work under the guidance of more senior chefs.
It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles.
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 meat or poultry cuts for roasting from stores according to recipe, quality, freshness, and stock rotation requirements.
1.4 Select other ingredients and marinades according to recipe specification.
2. Select, prepare, and use equipment.
2.1 Select type and size of knives and equipment suitable to requirements.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1 Thaw frozen meat or poultry safely.
3.2 Sort and assemble ingredients according to food production sequencing.
3.3 Measure, weigh, and portion ingredients according to recipe requirements.
3.4 Select and use meat or poultry preparation techniques according to recipe requirements.
3.5 Minimise waste to maximise profitability of food items prepared.
4. Cook roast meat and poultry.
4.1 Select and use appropriate cookery methods.
4.2 Prepare marinades, stuffings and accompaniments as required.
4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store roast meat and poultry cuts.
5.1 Portion and serve meat or poultry according to recipe requirements.
5.2 Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
5.3 Add sauces and garnishes according to standard recipes.
5.4 Visually evaluate dish and adjust presentation.
5.5 Store dishes in appropriate environmental conditions.
5.6 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:
- prepare three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once:
- barbecuing
- basting
- roasting
- smoking
- prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate:
- boning
- cutting
- drying
- larding
- marinating
- mincing
- rolling
- skewering
- tenderising
- trimming
- trussing and tying
- prepare above dishes 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 Chinese roast meats and poultry
- 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 different roast meat and poultry dishes.
- different cuts of meat and poultry and styles of cooking
- contents of stock date codes and rotation labels
- characteristics of meat and poultry products and finished dishes:
- appearance
- fat content
- freshness and other quality indicators
- historical and cultural derivations
- primary, secondary, and portioned cuts
- nutritional value
- taste
- texture
- preparation methods listed in the performance evidence for different cuts and types of meat and poultry.
- cookery methods listed in the performance evidence for different cuts and types of meat and poultry.
- appropriate environmental conditions for storing meat and poultry products to:
- ensure food safety.
- optimise shelf life.
- knife care and maintenance
- safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry dishes.