The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare stocks and soups within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment

preparation of a variety of stocks and soups relevant to the particular Asian cuisine

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing stocks and soups.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

use of authentic and appropriate ingredients

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of practical demonstration of preparing and presenting stocks and soups

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

preparing stocks and soups for particular Asian cuisines, including following recipe requirements

precision preparation and cutting techniques for the particular style of cuisine

selecting, using and maintaining specialised equipment, cutting implements, tableware and serviceware for preparing, cooking, serving and presenting food

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and appropriate cookery methods

evaluating quality of ingredients, dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, texture and consistency, correct acid balance, correct colour and plate presentation

maintaining a tidy workstation

planning and organising

working in teams

using garnishes for presentation, including consideration of colour and eye appeal

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces, open flames and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to Asian stocks and soups

problem-solving skills to adjust flavourings where soups are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders, and to ascertain amounts of flavourings required to achieve required strength and flavour characteristics.

The following knowledge must be assessed as part of this unit:

equipment and culinary terms related to particular Asian cuisines, including regional variations

cuisine characteristics, and cultural and religious practices related to stock and soup preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

effects of cooking techniques on nutrition, taste, texture and appearance

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Ingredients and commodities:

may be fresh, dried or preserved and may include:

tofu

noodles

eggs

rice and farinaceous products

soya, fish and other sauces

fresh, dried, leafy and root/tuber vegetables

salt and freshwater fish, shellfish and other seafood such as prawns, lobster, abalone, squid and cuttlefish

meats such as beef, pork, chicken, goat and lamb

fruits such as lychees, rambutan and mango

coconut cream

herbs and spices (seeds, whole and root)

flavourings, including dried shrimp and shrimp pastes, and bonito flakes

may also be associated with particular dishes and specific cuisines, including:

Chinese: bamboo shoot

Indian: lamb, kari, garam masala and rosewater

Thai: nam pla

Indonesian: kecap bentang manis, kecap bentang asin and terasi

Vietnamese: nuoc mam

Japanese: mushrooms (shiitake), bean paste (miso - red, white, light), vegetables (kuzu, kinome, daikon), seaweeds and rice wines (sake and mirin)

Malay and Nonya: kecap manis, kecap asin, condiments and other flavourings (blachan).

Stocks and soups may be thick or thin, served as a course or accompaniment and classified variously within different Asian cuisines:

Chinese: won ton, short, long, noodle and egg flower soups

Indian: dhal and rasam

Thai: tom ka kai

Indonesian: soto ayam and soto kambing

Vietnamese: sour fish soup and tom yum

Japanese: miso

Malay and Nonya: sup ayam and sup kambing.

Equipment may include traditional as well as contemporary implements and appliances, such as:

cutting implements

cooking surfaces such as hot plates and griddles

utensils such as woks, pans, pots, skimmers, ladles and graters

steamers

serviceware, including platters, dishes and bowls

serving and eating implements such as chopsticks, servers and ladles

commercial grinders and blenders.

Appropriate storage may include:

chilling or freezing in suitable containers

heating and maintaining at a minimum temperature.