Elements and Performance Criteria
- Select ingredients.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- 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.
- Present sweet and savoury dim sum.
- Portion and serve dim sum according to recipe requirements.
- Match crockery size, colour and shape to dim sum items.
- Add accompaniments according to standard recipes.
- Visually evaluate dish and adjust presentation.
- Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.