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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients according to recipe requirements.
   • Prepare, cut and portion ingredients according to recipe and cooking style.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook dishes.
   • Select and use cookery methods for Asian dishes following standard recipes.
   • Complete cooking process in a logical, planned and safe manner.
   • Identify problems with the cooking process and take corrective action.
   • Work cooperatively with colleagues to ensure timely preparation of dishes.
5. Present and store dishes.
   • Present dishes on appropriate service-ware.
   • Add garnishes and accompaniments according to standard recipes.
   • Store dishes in appropriate environmental conditions.
   • Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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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:

follow standard recipes to prepare dishes that demonstrate use of each of the following ingredients:

dairy products

dry goods

eggs

fruit

general food items

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

use at least eight of the following cookery methods and complete mise en place activities when preparing above dishes:

baking

barbecuing

boiling

braising

deep-frying

grilling

oil and water blanching

roasting

shallow frying

steaming

stewing

stir-frying

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 different Asian food types

responding to special customer requests and dietary requirements.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

major food types and their characteristics:

dairy products

dry goods

eggs

fruit

general food items:

batters

coatings

condiments and flavourings

garnishes

oils

sauces

meat that is culturally appropriate

poultry

rice and farinaceous items

seafood

vegetables

how the major food types are used in different Asian dishes and the effects of different cookery methods on them

essential culinary terms in, and key principles and practices of, the cookery methods described in the performance evidence

contents of stock date codes and rotation labels

safe operational practices using essential functions and features of equipment used in the above cookery methods.

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