LISTEN AUDIO
Last Updated on April 9, 2023 by Ozlinks Education
Subject: Prepare Asian cooked dishes
This unit code SITHASC008* describes the performance outcomes, skills and knowledge required to prepare and cook meat, poultry, seafood, and vegetable dishes 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 Asian dishes.
4.1 Select and use appropriate cookery methods according to recipe requirements.
4.2 Prepare marinades, flavourings, and sauce mixtures.
4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store Asian cooked dishes.
5.1 Present 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 six cooked dishes from at least one of the following types of cuisine:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare at least one dish using each of the following ingredients:
- meat
- poultry
- seafood
- vegetables
- prepare the above dishes demonstrating at least eight of the preparation techniques and using each of the cookery methods listed in the knowledge evidence at least once
- 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 cooked dishes
- 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 cooked dishes
- required changes to dishes to reflect cultural and regional considerations and variations
- contents of stock date codes and rotation labels
- characteristics of Asian cooked dishes and their ingredients:
- appearance and presentation
- combinations of spices
- nutritional value
- quality indicators
- service style
- strength of flavours
- taste
- texture
- preparation techniques used for Asian cooked dishes:
- blanching
- chopping
- cleaning
- coating
- cutting
- dicing
- gutting
- filleting
- marinating
- peeling
- portioning
- slicing
- tenderising
- trimming
- cookery methods used for Asian cooked dishes:
- drying
- marinating
- pickling
- smoking
- steaming
- wok cookery
- appropriate environmental conditions for storing Asian cooked dishes to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian cooked dishes.