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Last Updated on April 7, 2023 by Ozlinks Education
Subject Prepare Sushi
This unit code SITHASC012 describes the performance outcomes, skills and knowledge required to produce sushi. 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 Japanese cuisine, and to cooks who usually work under the guidance of more senior chefs.
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 sushi 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 Measure, weigh, and portion ingredients according to recipe requirements.
3.3 Prepare stock according to recipe and cook rice.
3.4 Minimise waste to maximise profitability of food items prepared.
4. Prepare sushi.
4.1 Create sushi items using sushi mat.
4.2 Prepare accompaniments and garnishes, according to required style and recipe.
4.3 Follow standard recipes and make adjustments within scope of responsibility.
5. Present and store sushi.
5.1 Serve sushi on service-ware of appropriate shape, size and colour.
5.2 Present sushi with required garnishes, sauces, dips and accompaniments.
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:
- prepare each of the following types of sushi:
- chirashi
- maki
- nagiri
- oshi
- prepare each of the following sushi accompaniments:
- aromatics
- pickled vegetables
- salad items: herbs, pungent mustard sprouts
- sauces for dipping: nikiri joyu, nitsume joyu
- demonstrate use of the following methods when preparing sushi:
- blending and balancing flavours and aromatics
- cutting
- rolling the sushi mat
- prepare above sushi 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 sushi.
- 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 sushi:
- herbs and spices
- condiments
- thickening and flavouring agents
- season delicacies
- required changes to sushi to reflect cultural and regional considerations and variations
- contents of stock date codes and rotation labels
- characteristics of sushi ingredients and finished dishes:
- accompaniments and garnishes
- acid balance
- appearance and presentation
- freshness and other quality indicators
- nutritional value
- rice types
- service style
- taste
- texture
- preparation methods for sushi listed in the performance evidence
- appropriate environmental conditions for storing sushi to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of the equipment used to produce and present sushi.