Application
This unit describes the performance outcomes, skills and knowledge required to produce sushi. 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 sushi 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 stock according to recipe and cook rice. 3.4.Minimise waste to maximise profitability of food items prepared. |
4. Prepare sushi. | 4.1.Create sushi items using sushi mat. 4.2.Prepare accompaniments and garnishes, according to required style and recipe. 4.3.Follow standard recipes and make adjustments within scope of responsibility. |
5. Present and store sushi. | 5.1.Serve sushi on service-ware of appropriate shape, size and colour. 5.2.Present sushi with required garnishes, sauces, dips and accompaniments. 5.3.Visually evaluate dish and adjust presentation. 5.4.Ensure food safety, quality and shelf life by storing food 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:
prepare each of the following types of sushi:
chirashi
maki
nagiri
oshi
prepare each of the following sushi accompaniments:
aromatics
pickled vegetables
salad items:
herbs
pungent mustard sprouts
sauces for dipping:
nikiri joyu
nitsume joyu
demonstrate use of the following methods when preparing sushi:
blending and balancing flavours and aromatics
cutting
rolling the sushi mat
prepare above sushi 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 sushi
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 sushi:
herbs and spices
condiments
thickening and flavouring agents
season delicacies
required changes to sushi to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels
characteristics of sushi ingredients and finished dishes:
accompaniments and garnishes
acid balance
appearance and presentation
freshness and other quality indicators
nutritional value
rice types
service style
taste
texture
preparation methods for sushi listed in the performance evidence
appropriate environmental conditions for storing sushi to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of the equipment used to produce and present sushi.
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
gas electric or induction stove tops (two burners per person)
grillers, burners, ovens or salamanders as appropriate for the type of cuisine
small equipment:
cutting boards
food handler gloves
graters and peelers
electric rice cookers and steamers
knives:
carving knives
filleting knives
utility knives
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
salad spinner
scales
sets of stainless steel bowls
service-ware:
platters, dishes and bowls
cutlery and serving utensils
chopsticks
strainers
sushi mat
tongs and serving utensils
wooden items:
mixing spoon
sushi bowl
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 ingredients and finished dishes and make adjustments to ensure a quality product adjust flavourings where sushi, sauces and accompaniments are not balanced. |
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