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Last Updated on April 10, 2023 by Ozlinks Education
Subject: Prepare Asian stocks and soups
This unit code SITSITHASC003* describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines.
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. Cook stocks and soups.
4.1 Select and use relevant cookery methods for stocks and soups.
4.2 Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
4.3 Use sauces to achieve required results.
4.4 Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.
4. Present and store stocks and soups.
5.1 Portion and present soups on appropriate service-ware.
5.2 Add accompaniments and garnishes according to standard recipes.
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 five different stocks and five different soups from at least one of the following Asian cuisines:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare the above stocks for use in different recipes:
- within commercial time constraints
- reflecting required quantities to be produced
- following procedures for portion control and food safety practices when handling and storing different food types
- responding to special customer requests and dietary requirements
- prepare above soups 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 stocks and soups
- 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 stocks and soups:
- herbs and spices
- meat: beef, chicken, lamb
- sauces
- seafood
- vegetables
- required changes to stocks and soups to reflect cultural and regional considerations and variations
- contents of stock date codes and rotation labels
- characteristics of stocks and soups and their ingredients:
- appearance and presentation
- combinations of spices
- nutritional value
- quality indicators
- service style
- strength of flavours
- taste
- texture
- quality indicators for stocks and soups
- mise en place requirements for stocks and soups
- preparation and cookery methods for the stocks and soups listed in the performance evidence
- appropriate environmental conditions for storing stocks and soups to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian stocks and soups.