Application
This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. 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 Chinese cuisine and to cooks who usually work under the guidance of more senior chefs.
It mainly applies to Szechuan and Shanghai cooking but may also be relevant to other regional styles.
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 meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Select other ingredients and marinades according to recipe specification. |
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 other equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Thaw frozen meat or poultry safely. 3.2.Sort and assemble ingredients according to food production sequencing. 3.3.Measure, weigh and portion ingredients according to recipe requirements. 3.4.Select and use meat or poultry preparation techniques according to recipe requirements. 3.5.Minimise waste to maximise profitability of food items prepared. |
4. Cook roast meat and poultry. | 4.1.Select and use appropriate cookery methods. 4.2.Prepare marinades, stuffings and accompaniments as required. 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility. |
5. Present and store roast meat and poultry cuts. | 5.1.Portion and serve meat or poultry according to recipe requirements. 5.2.Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. 5.3.Add sauces and garnishes according to standard recipes. 5.4.Visually evaluate dish and adjust presentation. 5.5.Store dishes 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 three Chinese roast meat and poultry dishes demonstrating use of each of the following cookery methods at least once:
barbecuing
basting
roasting
smoking
prepare the above dishes demonstrating the following methods for preparing different cuts and types of meat or poultry as appropriate:
boning
cutting
drying
larding
marinating
mincing
rolling
skewering
tenderising
trimming
trussing and tying
prepare 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 Chinese roast meats and poultry
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 roast meat and poultry dishes
different cuts of meat and poultry and styles of cooking
contents of stock date codes and rotation labels
characteristics of meat and poultry products and finished dishes:
appearance
fat content
freshness and other quality indicators
historical and cultural derivations
primary, secondary and portioned cuts
nutritional value
taste
texture
preparation methods listed in the performance evidence for different cuts and types of meat and poultry
cookery methods listed in the performance evidence for different cuts and types of meat and poultry
appropriate environmental conditions for storing meat and poultry products to:
ensure food safety
optimise shelf life
knife care and maintenance
safe operational practices for using essential functions and features of spit roast equipment used when preparing roast meat and poultry 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 access to:
fixtures and large equipment:
barbecues
charcoal grills
commercial:
blenders and food mills
food processors
planetary mixers
commercial grade work benches (1.5m/person)
commercial ovens with trays (one per two persons)
commercial refrigeration facilities:
freezer
fridge
designated storage area for dry goods and perishables
double sink
open spit smoke ovens
microwaves
roasting drums
small equipment:
containers for hot and cold food
cutting boards
food handlers gloves
knives and cleavers:
butcher and boning knives
carving knives
filleting knives
light and heavyweight cleavers
utility knives
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
meat:
bats
cleavers
hooks
thermometers
mincers
saws
scales
sets of stainless steel bowls
sharpening steels and stones
skewers
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