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Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Prepare sauces, dips and accompaniments.
  5. Present and store sauces, dips and accompaniments.

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.


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 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.


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 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.