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Elements and Performance Criteria

  1. Select ingredient.s
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Cook Asian dishes.
  5. Present and store Asian cooked dishes.

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 six cooked dishes from at least one of the following types of cuisine:

Chinese

Indian

Indonesian

Japanese

Malay and Nonya

Thai

Vietnamese

prepare at least one dish using each of the following ingredients:

meat

poultry

seafood

vegetables

prepare the above dishes demonstrating at least eight of the preparation techniques and using each of the cookery methods listed in the knowledge evidence at least once

prepare 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 cooked dishes

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 Asian cooked dishes

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

contents of stock date codes and rotation labels

characteristics of Asian cooked dishes and their ingredients:

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

preparation techniques used for Asian cooked dishes:

blanching

chopping

cleaning

coating

cutting

dicing

gutting

filleting

marinating

peeling

portioning

slicing

tenderising

trimming

cookery methods used for Asian cooked dishes:

drying

marinating

pickling

smoking

steaming

wok cookery

appropriate environmental conditions for storing Asian cooked dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian cooked dishes.