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 salads:
herbs and spices
fruit
vegetables
required changes to salads to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels
characteristics of salad ingredients and finished dishes:
appearance and presentation
combinations of spices
nutritional value
quality indicators
service style
strength of flavours
taste
texture
accompaniments commonly used in Asian salads:
chutney
nuts
pickles
rice
sauces
vegetables
preparation methods for Asian salads:
cutting
marinating
cooking of ingredients
appropriate environmental conditions for storing salads to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce Asian salads.
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)
grillers, burners, ovens or salamanders as appropriate for the type of cuisine
slicing machine
storage facilities
small equipment:
containers for hot and cold food
cutting boards
food handler gloves
graters and peelers
knives
mortar and pestle
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
mincers
pans and pots:
stainless steel, cast iron and non-stick fry pans
stock pots
woks
scales
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
chopsticks
sets of stainless steel bowls
small utensils:
scoops, scrapers
skimmers and spiders
strainers
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
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.