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Elements and Performance Criteria

  1. Select salads and accompaniments.
  2. Prepare salads.
  3. Store salads.
  4. Present salads.

Required Skills

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

precision cutting techniques and implements for the particular style of Asian cuisine

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

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

using garnishes for presentation including consideration of colour and eye appeal

selecting using and maintaining specialised equipment tableware and serviceware for preparing cooking serving and presenting food

maintaining a tidy workstation

planning and organising

working in teams

safe work practices particularly in relation to bending and lifting and using cutting implements appliances heated surfaces and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to Asian salads

problemsolving skills to adjust flavourings where salads dressings sauces and accompaniments 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

cuisine characteristics and cultural and religious practices related to food preparation presentation and consumption typical menu items order of service typical accompaniments and garnishes

kitchen and service culture including kitchen organisation

culinary terms related to particular Asian cuisines including regional variations

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

Evidence Required

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 salads sauces dressings and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

ability to apply knowledge of cuisine style to the preparation of salads and accompaniments including cultural considerations commodities culinary terminology and equipment

preparation of a range of salads sauces dressings and accompaniments relevant to the particular Asian cuisine using authentic and appropriate ingredients

safe occupational health and food hygiene practices for preparing cooking presenting and storing salads sauces dressings and accompaniments

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

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 salads sauces dressings and accompaniments

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


Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

A variety of salads and accompaniments must be prepared and include:

Thai: yam and larp

Indonesian: gado-gado, urap, pecel and rujuk, emping melinjo and prawn crackers

Vietnamese: goi ga and goi tom thit

Japanese: sunomono and aemono

Malay and Nonya: kerabu, achar, achar timun, rujuk and krupuk.

Commodities and other ingredients used for the preparation of salads may include:

fresh, preserved and dried leafy and root vegetables, traditional and contemporary and according to season

fresh, seeds, whole, root, dried and preserved herbs and spices

eggs

rice and farinaceous products

sauces and dressings, including kecap manis, kecap asin, condim and nam pla

pickles, including achar timun

fresh, dried and preserved fruits

pastes, including sambal and rempah (curry paste)

meat and poultry

seafood

types of bean curd.

Equipment and serviceware may include:

traditional or contemporary

plates, platters and bowls

servers

eating implements such as chopsticks, knives, forks and spoons

mortar and pestle

knives, choppers and slicers.

Storage conditions for salads, sauces, dressings and accompaniments may include:

covering

chilling at correct temperature

using appropriate containers.