List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | 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 for sauces, dips and accompaniments 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 blend herbs, spices and other 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. Prepare sauces, dips and accompaniments. | 4.1.Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations. 4.2.Prepare fresh fruit sauces as required. 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store sauces, dips and accompaniments. | 5.1.Present sauces, dips and accompaniments on appropriate service-ware. 5.2.Visually evaluate dish and adjust presentation. 5.3.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 5.4.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. |
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 sauces, dips and accompaniments from at least one of the following Asian cuisines:
Chinese
Indian
Indonesian
Japanese
Malay and Nonya
Thai
Vietnamese
prepare the above sauces, dips and accompaniments 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 sauces, dips and accompaniments
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 the production of sauces, dips and accompaniments:
aromatics
herbs and spices
fruit
pastes
sauces
vegetables
contents of stock date codes and rotation labels
required changes to sauces, dips and accompaniments to reflect cultural and regional considerations and variations
characteristics of sauces, dips and accompaniments and their ingredients:
appearance and presentation
combinations of spices
nutritional value
quality indicators
service style
strength of flavours
taste
texture
common variations that are requested in sauces dips and accompaniments relating to:
preferences and requirements:
texture
consistency
size and format of ingredients
type and format of garnishes
use and combinations of particular ingredients
preparation methods and considerations for sauces, dips and accompaniments:
cooking methods
re-heating
appropriate environmental conditions for storing sauces, dips and accompaniments to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce Asian sauces, dips and accompaniments.
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
designated storage area for dry goods and perishables
double sink
gas electric or induction stove tops (two burners per person)
small equipment:
containers for hot and cold food
cutting boards
food handler gloves
graters and peelers
knives
measurers:
metric calibrated measuring jugs
measuring spoons
portion control scoops
mincers
mortar and pestle
pans and pots:
stainless steel, cast iron and non-stick fry pans
stock pots
scales
sets of stainless steel bowls
small utensils:
fruit corers
scoops, skimmers and spiders
scrapers
spatulas
strainers
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
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.