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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 dim sum 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.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook dim sum.
   • Portion dim sum precisely.
   • Prepare fillings, glazing and coating agents to correct consistency, according to recipe.
   • Size and shape buns and dumplings.
   • Select and use dim sum cookery methods.
   • Prepare accompaniments as required.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store sweet and savoury dim sum.
   • Portion and serve dim sum according to recipe requirements.
   • Present dim sum on appropriate service-ware.
   • Add accompaniments according to standard recipe requirements.
   • Visually evaluate dish and adjust presentation.
   • Ensure food safety, quality and shelf life by storing dim sum and accompaniments 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:

prepare six different types of dim sum from the list in the knowledge evidence

prepare appropriate accompaniments for the above dim sum

demonstrate use of each of the following preparation methods when preparing dim sum:

blending and balancing flavours and aromatics

cutting

demonstrate use of each of the following cookery methods and complete mise en place activities when preparing dim sum:

boiling

deep-frying

shallow frying

braising

steaming

prepare above dim sum 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 dim sum

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 dim sum:

coating and setting agents

coconut products

fat compounds

fillings

flours

herbs and spices

oils

meat

seafood

vegetables

required changes to dim sum to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of dim sum ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

types of dim sum and preparation and cookery methods:

chicken buns

chive dumplings

pork buns

pork wontons

pot-sticker dumplings

prawn dumplings

soup meat buns

spring rolls

stuffed bean curd

stuffed crab claws

symbolic dim sum

vegetarian dumplings

effects of cooking techniques on nutrition, taste, texture and appearance

appropriate environmental conditions for storing dim sum products and dishes to:

ensure food safety

optimise shelf life

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

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