Application
This unit describes the performance outcomes, skills and knowledge required to prepare and present raw fish dishes for Japanese cuisine. It requires the ability to select and prepare ingredients, using relevant equipment.
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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of knives and equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use knives and equipment safely and hygienically according to manufacturer instructions. |
3. Prepare fish and accompaniments. | 3.1.Maintain and kill live seafood in a humane manner and according to regulations. 3.2.Clean, gut and fillet fish and shellfish efficiently. 3.3.Prepare accompaniments according to recipe requirements. 3.4.Minimise waste to maximise profitability of food items prepared. |
4. Present and store sashimi. | 4.1.Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality. 4.2.Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements. 4.3.Visually evaluate dish and adjust presentation. 4.4.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 4.5.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:
prepare each of the following types of sashimi:
kobujime
sashimi (moriawase)
tataki
usu zukuri
prepare each of the following sashimi accompaniments:
fresh condiments:
daikon
ginger root and sauces
wasabi
prepared items:
momiji oroshi
tosa joyu
demonstrate use of the following methods when preparing sashimi:
cutting
portioning
uniformity
prepare the above sashimi for at least six different customers:
within commercial time constraints
reflecting required quantities to be produced
following procedures for food safety practices when handling and storing sashimi
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 sashimi ingredients:
fish types
herbs and spices
condiments
thickening and flavouring agents
seasoning delicacies
required changes to sashimi to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels
characteristics of sashimi:
accompaniments and garnishes
appearance and presentation:
artistic arrangement
uniformity of pieces
freshness and other quality indicators:
clear eyes
correct colour of scales
firm texture of flesh
moist but not slimy
pleasant sea odour
red gills
nutritional value
service style
taste
texture
items required for:
momiji oroshi
sarashi-negi
preparation methods for sashimi:
cutting
portioning
uniformity
appropriate environmental conditions for storing sashimi to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce and present sashimi.
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 access to:
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
small equipment:
cutting boards
food handler gloves
graters and peelers
knives:
carving knives
filleting knives
utility knives
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
mincers
scales
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
chopsticks
sets of stainless steel bowls
sharpening steels and stones
stone grinders
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
diverse and comprehensive range of perishable food supplies for Asian cookery
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 ingredients and finished dishes and make adjustments to ensure a quality product adjust flavourings where sauces and accompaniments are not balanced as required. |
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. | |
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 or spills. |
Environmental conditions must ensure appropriate: | atmosphere humidity light packaging temperature use of containers ventilation. |
Sectors
Hospitality
Competency Field
Asian Cookery