Elements and Performance Criteria
- Select ingredient.s
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to reparation.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Cook Asian dishes.
- Present and store Asian cooked dishes.
- Present 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.