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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 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 portion ingredients according to recipe requirements.
   • Prepare, cut and portion ingredients according to recipe and cooking style.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook Japanese dishes.
   • Select and use relevant cookery methods.
   • Prepare stocks according to recipe specifications.
   • Prepare condiments and accompaniments according to recipe guidelines.
   • Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store Japanese cooked dishes.
   • Present dishes on appropriate service-ware.
   • Add sauces and garnishes according to standard recipes.
   • Visually evaluate dish and adjust presentation.
   • Store dishes 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 two different Japanese cooked dishes from each of the following food groups:

condiments or stocks

meat

seafood

seaweed

tofu

vegetables

prepare the above dishes using each of the following cookery methods at least once:

deep-frying

grilling

one-pot cookery

simmering

steaming

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 Japanese cooked dishes

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 different Japanese cooked dishes:

condiments:

dried

fresh

preserved

meat:

beef

chicken

pork

seafood:

fish

prawns

squid

seaweed

stocks:

dashi

katsuo

tofu

vegetables:

beans

leafy

root

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

contents of stock date codes and rotation labels

characteristics of Japanese cooked dishes:

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

cookery methods for Japanese cooked dishes as specified in the performance evidence

appropriate environmental conditions for storing Japanese cooked dishes to:

ensure food safety

optimise shelf life

knife care and maintenance

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

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