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Last Updated on April 10, 2023 by Ozlinks Education
Subject: Prepare Asian appetisers and snacks.
This unit code SITHASC002* describes the performance outcomes, skills and knowledge required to prepare and cook Asian appetisers and snacks following standard recipes. 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 appetisers and snacks.
4.1 Select and use relevant cookery methods.
4.2 Prepare stocks according to recipe.
4.3 Prepare condiments according to recipe.
4.4 Follow standard recipes and make food quality adjustments within scope of responsibility.
4. Present and store appetisers and snacks.
5.1 Present dishes on appropriate service-ware.
5.2 Add dips, sauces, and garnishes according to standard recipes and regional variations.
5.3 Visually evaluate dish and adjust presentation.
5.4 Store dishes 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 different appetisers and snacks from at least one of the following Asian cuisines:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- complete mise en place activities and use at least eight of the cookery methods listed in the knowledge evidence when preparing above dishes
- 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 Asian appetisers and snacks
- 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 producing different Asian appetisers and snacks
- required changes to dips, sauces and garnishes to reflect cultural and regional considerations and variations
- contents of stock date codes and rotation labels
- characteristics of Asian appetisers and snacks:
- appearance and presentation
- freshness and other quality indicators
- nutritional value
- service style
- taste
- texture
- cookery methods for Asian appetisers and snacks:
- baking
- barbecuing
- boiling
- braising
- deep-frying
- grilling
- oil and water blanching
- roasting
- shallow frying
- steaming
- stewing
- stir-frying
- historical and cultural origin of different Asian appetisers and snacks
- appropriate environmental conditions for storing appetisers and snacks to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian appetisers and snacks.