Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to preparation.
- Cook dishes.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Sort and assemble ingredients according to food production sequencing.
- Weigh and measure ingredients according to recipe requirements.
- Prepare, cut and portion ingredients according to recipe and cooking style.
- Minimise waste to maximise profitability of food items prepared.
- Select and use cookery processes for Asian dishes following standard recipes.
- Complete cooking process in a logical, planned and safe manner.
- Identify problems with the cooking process and take corrective action.
- Work cooperatively with colleagues to ensure timely preparation of dishes.
- Present and store dishes.
- Present dishes on appropriate service-ware.
- Add garnishes and accompaniments according to standard recipes.
- Store dishes 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.