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

problemsolving 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 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 industrycurrent equipment as defined in the Assessment Guidelines

use of authentic and appropriate ingredients

industryrealistic 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 thirdparty workplace reports of onthejob 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

Ingredients and commodities:

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

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

Appropriate storage may include: