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Elements and Performance Criteria

  1. Select ingredients.
  2. Select, prepare and use equipment.
  3. Portion and prepare ingredients.
  4. Prepare appetisers and snacks.
  5. Present and store appetisers and snacks.

Required Skills

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to

read and interpret food preparation lists standard recipes date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problemsolving skills to

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste texture and appearance of food products according to identified deficiencies

selfmanagement skills to manage own speed timing and productivity

technology skills to use food preparation and cooking equipment

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of different Asian appetisers and snacks

cultural and regional considerations and variations

characteristics of Asian appetisers and snacks

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

cookery methods for Asian appetisers and snacks

equipment used to produce Asian appetisers and snacks

essential features and functions

safe operational practices

storage of appetiser and snack products

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to

follow standard recipes to prepare multiple Asian appetisers and snacks using a range of cookery methods

produce food for multiple customers within commercial time constraints

integrate knowledge of

quality indicators forAsian appetisers and snacks

quality indicators forAsian appetisers and snacks

cookery methods

features functions and safe use of food preparation equipment

food safety practices for handling and storing Asian appetisers and snacks

Context of and specific resources for assessment

Assessment must ensure use of

an operational commercial kitchen with the fixtures large and small equipment and workplace documentation defined in the

Assessment Guidelines this can be a

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients

Method 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 the individual preparing for and producing Asian appetisers and snacks

evaluation of the taste and visual appeal of Asian appetisers and snacks prepared by the individual

projects that allow assessment of the individuals ability to produce a variety of Asian appetisers and snacks

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms quality indicators for appetisers and snacks equipment

cookery methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector workplace and job role for example

SITHASC Produce Asian sauces dips and accompaniments

SITXFSA Participate in safe food handling practices


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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

dietary requirements

portion control

quantities

special customer requests.

Appetisers and snacks may include:

Chinese:

carrot and radish rolls

century eggs

cucumbers with dried prawns

fresh spring rolls

seafood in beancurd skins

sesame squid

stuffed pastries

Indian:

bhajis

kabab

koftas

pappadums

pakoras

samosas

Indonesian:

crackers

fried bananas

fried bean curd

satay

stuffed savoury pancakes

Japanese:

pork and vegetable kebabs

skewered chicken balls

smoked salmon

Malay and Nonya:

curry puffs

fried marinated chicken wings

pickled mackerel

shrimp rolls

spring rolls

Thai:

fish cakes

fried cashews and chillies

prawn balls

spring rolls

stuffed sago balls

Vietnamese:

grilled beef rice paper rolls

meat and prawn rice paper rolls

pork and prawn salad

shrimp toast

spring rolls.

Ingredients may include:

condiments

eggs

farinaceous products

herbs and spices

poultry

meats

seafood

rice

vegetables

specific ingredients for particular Asian dishes and cuisines.

Equipment may include:

cutting, chopping and slicing implements

grills and griddles

mortar and pestle

pans

steamers

stone grinders

woks.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.