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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 for rice and noodle dishes 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.
   • Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.
   • Soak, wash and marinate ingredients as required.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook rice and noodle dishes.
   • Select and use cookery methods for rice and noodle dishes according to recipe.
   • Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
   • Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
5. Present and store cooked rice and noodle dishes.
   • Present rice and noodle dishes on appropriate service-ware.
   • Add accompaniments, garnishes and sauces as required.
   • Visually evaluate dish and adjust presentation.
   • Ensure food safety, quality and shelf life by storing food 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 three different rice and noodle dishes from each of the following Asian cuisines:

Chinese

Indonesian

Japanese

Malay and Nonya

Thai

Vietnamese

prepare the 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 style rice and noodles

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 the production of rice and noodle dishes:

herbs and spices

rice varieties

noodle varieties

contents of stock date codes and rotation labels

required changes to rice and noodle dishes to reflect cultural and regional considerations and variations

characteristics of Asian rice and noodle dishes and their ingredients:

accompaniments and sauces

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

preparation methods for Asian rice and noodle dishes:

marinating

soaking

washing

cookery methods for Asian rice and noodle dishes:

boiling

frying

steaming

temperatures

timing

common accompaniments for Asian rice and noodles:

condiments

main dishes

salads

stocks and sauces

appropriate environmental conditions for storing rice and noodle dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian rice and noodles.

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