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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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.
2. Select, prepare and use equipment.
   • Select type and size of knives and equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use knives and equipment safely and hygienically according to manufacturer instructions.
3. Prepare fish and accompaniments.
   • Maintain and kill live seafood in a humane manner and according to regulations.
   • Clean, gut and fillet fish and shellfish efficiently.
   • Prepare accompaniments according to recipe requirements.
   • Minimise waste to maximise profitability of food items prepared.
4. Present and store sashimi.
   • Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.
   • Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.
   • 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.
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 or 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:

prepare each of the following types of sashimi:

kobujime

sashimi (moriawase)

tataki

usu zukuri

prepare each of the following sashimi accompaniments:

fresh condiments:

daikon

ginger root and sauces

wasabi

prepared items:

momiji oroshi

tosa joyu

demonstrate use of the following methods when preparing sashimi:

cutting

portioning

uniformity

prepare the above sashimi for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices when handling and storing sashimi

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 sashimi ingredients:

fish types

herbs and spices

condiments

thickening and flavouring agents

seasoning delicacies

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

contents of stock date codes and rotation labels

characteristics of sashimi:

accompaniments and garnishes

appearance and presentation:

artistic arrangement

uniformity of pieces

freshness and other quality indicators:

clear eyes

correct colour of scales

firm texture of flesh

moist but not slimy

pleasant sea odour

red gills

nutritional value

service style

taste

texture

items required for:

momiji oroshi

sarashi-negi

preparation methods for sashimi:

cutting

portioning

uniformity

appropriate environmental conditions for storing sashimi to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce and present sashimi.

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