Elements and Performance Criteria
- Identify the key characteristics of a specialised Asian cuisine.
- Select commodities and other ingredients used in specialised Asian cuisine.
- Identify commodities and other ingredients in the original language and English.
- Identify and follow key characteristics of the cuisine and associated service, according to enterprise and customer requirements and expectations.
- Prepare, set up and maintain workstations for specialised cuisines.
- Prepare ingredients for menu items.
- Prepare ingredients according to recipe specifications.
- Select, prepare and portion ingredients to correct recipe specifications and cuisine requirements.
- Use any precision cutting techniques according to specifications and recipes.
- Prepare, portion and store marinades and velveting mixtures.
- Prepare sauces and flavourings according to enterprise practice and cuisine requirements.
- Cook and produce specialised menu items.
- Use cookery methods required for menu items within a specialised cuisine.
- Produce items for a menu in the required sequence and timeframes, using specialised techniques required.
- Blend and modify flavours according to the food item and recipe specifications.
- Control temperatures during all stages of cooking.
- Follow food hygiene and OHS procedures.
- Present cooked food.
- Store and reconstitute cooked menu items.
- Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal.
- Follow storage requirements under food hygiene and safety principles.
- Reconstitute and reheat specific, pre-prepared menu items under correct conditions, at the correct temperature and for the required time.
- Follow safe workplace practices.