Elements and Performance Criteria
- Select key commodities used in satay.
- Prepare satay mixtures.
- Measure herbs, spices and aromatics according to recipe specifications and enterprise standards.
- Prepare and apply satay mixtures for particular dishes allowing time for marinating according to cuisine and enterprise requirements.
- Handle curry pastes and powders according to food and personal safety requirements.
- Produce and present satay items.
- Select and prepare cooking equipment and utensils, according to menu items and enterprise requirements.
- Prepare and cook a range of satay items according to customer expectations and recipe specifications.
- Follow food hygiene requirements and OHS regulations in relation to all production and presentation tasks.
- Use appropriate cooking methods according to recipe specifications.
- Select crockery and serviceware including size, colour and shape, according to enterprise practice and cuisine requirements.
- Prepare accompaniments consistent with acceptable traditional style of the region and recipe specifications.