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Elements and Performance Criteria

1. Prepare ingredients for nabemono.
   • Select, prepare and arrange ingredients for cooking according to recipe specifications, cuisine requirements and enterprise standards.
2. Produce nabemono.
   • Prepare a variety of nabemono including sukiyaki, shabu shabu, kaki dote-nabe, yosenabe and tara chiri nabe.
   • Produce a range of sauces consistent with acceptable traditional style of the region according to recipe requirements.
   • Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices.
   • Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements.
   • Use correct equipment and utensils according to regional style and enterprise specifications.
   • Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items.
3. Present nabemono.
   • Select tableware shape, sizes and colour according to tradition, cuisine and enterprise requirements.
   • Present nabemono attractively with the required accompaniments and sauces.

Required Skills

This section describes the essential skills and knowledge and their level required for this unit

The following skills must be assessed as part of this unit preparation of one pot cookery nabemono including following recipe requirements precision cutting techniques and implements evaluating quality of ingredients dishes and food items including blending and balancing flavours and aromatics correct flavour structure texture and consistency correct acid balance correct colour and plate presentation identifying selecting storing and using typical commodities herbs and spices condiments thickening and flavouring agents and seasonal delicacies relevant in one pot cuisine and appropriate cookery methods selecting using and maintaining specialised equipment tableware and serviceware for preparing cooking serving and presenting one pot menu items use of garnishes for presentation including consideration of colour and eye appeal safe work practices particularly in relation to bending and lifting and using cutting implements appliances heated surfaces and other equipment that carries a risk of burns maintaining a tidy workstation planning and organising working in teams problemsolving skills to adjust flavourings as required where one pot cuisine sauces and accompaniments are not balanced literacy skills to read recipes and orders numeracy skills to calculate quantities of commodities and ingredients required for particular recipes

The following knowledge must be assessed as part of this unit one pot cuisine characteristics and cultural and religious practices related to food preparation presentation and consumption typical menu items order of service typical accompaniments and garnishes kitchen and service culture including kitchen organisation culinary terms related to one pot cuisine including regional variations effects of cooking techniques on nutrition taste texture and appearance principles and practices of personal and professional hygiene related to working in a kitchen including appropriate uniform and other personal protective equipment

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge the range statement and the Assessment Guidelines for this Training Package
Critical aspects for assessment and evidence required to demonstrate competency	Evidence of the following is essential ability to prepare one pot cuisine including sauces and accompaniments within realistic time constraints using appropriate cookery methods knowledge of one pot cuisine including cultural considerations commodities culinary terminology and equipment timing and sequencing safe occupational health and food hygiene practices for preparing cooking presenting and storing one pot cuisine
Context of and specific resources for assessment	Assessment must ensure demonstration of skills within a fully equipped operational commercial kitchen suitable for Asian cooking including industrycurrent equipment as defined in the Assessment Guidelines industryrealistic ratios of kitchen staff to customers preparation of dishes for real customers within typical workplace time constraints
Methods of assessment	A range of assessment methods should be used to assess practical skills and knowledge The following examples are appropriate for this unit direct observation of practical demonstration of preparing and presenting one pot cuisine sauces and accompaniments sampling of dishes prepared by the candidate written or oral questions to test knowledge of one pot cuisine styles cultural aspects use and importance of typical commodities and flavourings safety issues and food quality indicators review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate such as menus and photographs Holistic assessment with other units relevant to the industry sector workplace and job role is recommended
Assessing employability skills	Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors How these skills are applied varies between occupations and qualifications due to the different work functions and contexts Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role

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Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.
Ingredients may include:	meat poultry seafood tofu vegetables stocks, such as dashi, katsuo and konbu miso oysters.
Production may include:	selecting methods of cookery, including stewing portion control and yields observing cookery timing and sequence for specific ingredients.
Accompaniments may include:	udon noodles rice daikon vegetables Japanese pickles dipping sauces, such as lemon soy and sesame.
Equipment may include:	earthenware pots electric skillets tableware chopsticks and other utensils.

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