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Last Updated on April 9, 2023 by Ozlinks Education
Subject: Prepare Asian rice and noodles
This unit code SITHASC006* describes the performance outcomes, skills and knowledge required to prepare rice and noodles 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. 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 rice and noodle dishes.
4.1 Select and use cookery methods for rice and noodle dishes according to recipe.
4.2 Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
4.4 Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
5. Present and store cooked rice and noodle dishes.
5.1 Present rice and noodle dishes on appropriate service-ware.
5.2 Add accompaniments, garnishes and sauces 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 three different rice and noodle dishes from each of the following Asian cuisines:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare the 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 style rice and noodles
- 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 rice and noodle dishes:
- herbs and spices
- rice varieties
- noodle varieties
- contents of stock date codes and rotation labels
- required changes to rice and noodle dishes to reflect cultural and regional considerations and variations
- characteristics of Asian rice and noodle dishes and their ingredients:
- accompaniments and sauces
- appearance and presentation
- combinations of spices
- nutritional value
- quality indicators
- service style
- strength of flavours
- taste
- texture
- preparation methods for Asian rice and noodle dishes:
- marinating
- soaking
- washing
- cookery methods for Asian rice and noodle dishes:
- boiling
- frying
- steaming
- temperatures
- timing
- common accompaniments for Asian rice and noodles:
- condiments
- main dishes
- salads
- stocks and sauces
- appropriate environmental conditions for storing rice and noodle dishes to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian rice and noodles.