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.
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.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blenders and food mills
food processors
planetary mixers
commercial grade work benches (1.5m/person)
commercial refrigeration facilities:
freezer
fridge
burners, grillers, ovens or salamanders as appropriate for the particular type of cuisine
designated storage areas for dry goods and perishables
double sink
gas electric or induction stove tops (two burners per person)
microwave
storage facilities
small equipment:
containers for hot and cold food
cutting boards
food handler gloves
graters and peelers
knives and cleavers:
Asian carving knife set
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
mincers
oven mitts
pans and pots:
stainless steel, cast iron and non-stick fry pans
steamers
stock pots
woks
scales
service-ware:
platters, dishes and bowls
cutlery and serving utensils
chopsticks
ladles for specific Asian cuisines
sets of stainless steel bowls
sharpening steels and stones
skewers
small utensils:
scoops, skimmers and spiders
strainers
scrapers
tongs
whisks:
fine stainless steel wire
coarse stainless steel wire
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
stone grinders
temperature probes
thermometers
diverse and comprehensive range of perishable food supplies for Asian cookery
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes and recipes for special dietary requirements
ordering and docketing paperwork
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.