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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 appetiser and snack 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. Prepare appetisers and snacks.
   • Select and use relevant cookery methods.
   • Prepare stocks according to recipe.
   • Prepare condiments according to recipe.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store appetisers and snacks.
   • Present dishes on appropriate service-ware.
   • Add dips, sauces and garnishes according to standard recipes and regional variations.
   • Visually evaluate dish and adjust presentation.
   • 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.
Food quality adjustments must involve consideration of factors relating to:	taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
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 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.

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Knowledge Evidence

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.

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