Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook dim sum following standard recipes. It requires the ability to select, prepare and portion ingredients and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Chinese 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 dim sum 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.Minimise waste to maximise profitability of food items prepared. |
4. Cook dim sum. | 4.1.Portion dim sum precisely. 4.2.Prepare fillings, glazing and coating agents to correct consistency, according to recipe. 4.3.Size and shape buns and dumplings. 4.4.Select and use dim sum cookery methods. 4.5.Prepare accompaniments as required. 4.6.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store sweet and savoury dim sum. | 5.1.Portion and serve dim sum according to recipe requirements. 5.2.Present dim sum on appropriate service-ware. 5.3.Add accompaniments according to standard recipe requirements. 5.4.Visually evaluate dish and adjust presentation. 5.5.Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions. 5.6.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 six different types of dim sum from the list in the knowledge evidence
prepare appropriate accompaniments for the above dim sum
demonstrate use of each of the following preparation methods when preparing dim sum:
blending and balancing flavours and aromatics
cutting
demonstrate use of each of the following cookery methods and complete mise en place activities when preparing dim sum:
boiling
deep-frying
shallow frying
braising
steaming
prepare above dim sum 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 dim sum
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 dim sum:
coating and setting agents
coconut products
fat compounds
fillings
flours
herbs and spices
oils
meat
seafood
vegetables
required changes to dim sum to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels
characteristics of dim sum ingredients and finished dishes:
accompaniments and garnishes
appearance and presentation
freshness and other quality indicators
nutritional value
service style
taste
texture
types of dim sum and preparation and cookery methods:
chicken buns
chive dumplings
pork buns
pork wontons
pot-sticker dumplings
prawn dumplings
soup meat buns
spring rolls
stuffed bean curd
stuffed crab claws
symbolic dim sum
vegetarian dumplings
effects of cooking techniques on nutrition, taste, texture and appearance
appropriate environmental conditions for storing dim sum products and dishes to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce and present dim sum.
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)
small equipment:
containers for hot and cold food
cutting boards
food handler gloves
graters and peelers
knives:
filleting knives
utility knives
marble bench or slab
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
mincers
mortar and pestle
pastry and dough rollers
pans and pots:
stainless steel, cast iron and non-stick fry pans
pots
service-ware:
platters, dishes and bowls
cutlery and serving utensils
chopsticks
small utensils:
flour and drum sieves
skimmers
strainers
scrapers
spatulas
pastry brush
fruit corers
whisks:
fine stainless steel wire
coarse stainless steel wire
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
steamers:
traditional
electric
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 dim sum and make adjustments to ensure a quality product adjust taste 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