Application
This unit describes the performance outcomes, skills and knowledge required to produce a range of Japanese dishes. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Japanese cuisine and to cooks who usually work under the guidance of more senior chefs.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Measure, weigh and portion ingredients according to recipe requirements. 3.3.Prepare, cut and portion ingredients according to recipe and cooking style. 3.4.Minimise waste to maximise profitability of food items prepared. |
4. Cook Japanese dishes. | 4.1.Select and use relevant cookery methods. 4.2.Prepare stocks according to recipe specifications. 4.3.Prepare condiments and accompaniments according to recipe guidelines. 4.4.Prepare and use marinades following required steps to ensure flavour balance and fragrance quality. 4.5.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store Japanese cooked dishes. | 5.1.Present dishes on appropriate service-ware. 5.2.Add sauces and garnishes according to standard recipes. 5.3.Visually evaluate dish and adjust presentation. 5.4.Store dishes in appropriate environmental conditions. 5.5.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. |
Evidence of Performance
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes to prepare at least two different Japanese cooked dishes from each of the following food groups:
condiments or stocks
meat
seafood
seaweed
tofu
vegetables
prepare the above dishes using each of the following cookery methods at least once:
deep-frying
grilling
one-pot cookery
simmering
steaming
prepare the above dishes 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 Japanese cooked dishes
responding to special customer requests and dietary requirements.
Evidence of Knowledge
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 different Japanese cooked dishes:
condiments:
dried
fresh
preserved
meat:
beef
chicken
pork
seafood:
fish
prawns
squid
seaweed
stocks:
dashi
katsuo
tofu
vegetables:
beans
leafy
root
required changes to dishes to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels
characteristics of Japanese cooked dishes:
appearance and presentation
freshness and other quality indicators
historical and cultural derivations
nutritional value
service style
taste
texture
cookery methods for Japanese cooked dishes as specified in the performance evidence
appropriate environmental conditions for storing Japanese cooked dishes to:
ensure food safety
optimise shelf life
knife care and maintenance
safe operational practices using essential functions and features of equipment used to produce Japanese cooked dishes.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure use of:
fixtures and large equipment:
commercial:
blenders and food mills
food processors
planetary mixers
commercial grade work benches (1.5m/person)
commercial refrigeration facilities:
freezer
fridge
designated storage area for dry goods and perishables
double sink
gas electric or induction stove tops (two burners per person)
grillers, burners, ovens or salamanders as appropriate for the type of cuisine
small equipment:
barrels
baskets
containers for hot and cold food
cast iron items
cutting boards
food handler gloves
graters and peelers
electric rice cookers and steamers
knives:
butcher and boning knives
carving knives
filleting knives
utility knives
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
pans and pots:
stainless steel, cast iron and non-stick fry pans
stock pots
woks
salad spinner
scoops and skimmers
scales
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
chopsticks
sets of stainless steel bowls
sieves
sharpening steels and stones
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
steamers
strainers
diverse and comprehensive range of perishable food supplies for Asian cookery
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes and recipes for special dietary requirements
ordering and docketing paperwork
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
industry-realistic ratios of kitchen staff to customers; these can be:
staff and customers in an industry workplace during the assessment process; or
individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | locate information in food preparation lists and standard recipes to determine food preparation requirements interpret manufacturer instructions for equipment locate and read date codes and rotation labels on food products. |
Writing skills to: | record notes on recipe requirements. |
Numeracy skills to: | calculate the number of portions determine cooking times and temperatures measure familiar quantities of ingredients using simple measuring instruments. |
Problem-solving skills to: | evaluate quality of meat and finished dishes and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies. |
Planning and organising skills to: | efficiently sequence the stages of food preparation and production. |
Self-management skills to: | manage own speed, timing and productivity. |
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. |
Sectors
Hospitality
Competency Field
Asian Cookery