Application
This unit describes the performance outcomes, skills and knowledge required to use a range of basic Asian cookery methods to prepare dishes.
The unit applies to hospitality and catering organisations that offer any type of Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Elements and Performance Criteria
ELEMENTS | PERFORMANCECRITERIA |
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 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. Weigh and measure 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 dishes. | 4.1. Select and use cookery processes for Asian dishes following standard recipes. 4.2. Complete cooking process in a logical, planned and safe manner. 4.3. Identify problems with the cooking process and take corrective action. 4.4. Work cooperatively with colleagues to ensure timely preparation of dishes. |
5. Present and store dishes. | 5.1. Present dishes on appropriate service-ware. 5.2. Add garnishes and accompaniments according to standard recipes. 5.3. Store dishes in appropriate environmental conditions. 5.4. 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 dishes that use of each of the following ingredients at least once:
dairy products
dry goods
eggs
fruit
general food items
meat that is culturally appropriate
poultry
rice and farinaceous items
seafood
vegetables
use all of the following cookery processes at least once and complete mise en place activities when preparing above dishes:
baking
barbecuing
boiling
braising
deep-frying
grilling
oil and water blanching
roasting
shallow frying
steaming
stewing
stir-frying
prepare, plate and present the above dishes:
within commercial time constraints
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing different food types
responding to at least one special customer request.
Evidence of Knowledge
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
major food types and their characteristics:
dairy products
dry goods
eggs
fruit
general food items:
batters
coatings
condiments and flavourings
garnishes
oils
sauces
meat that is culturally appropriate
poultry
rice and farinaceous items
seafood
vegetables
how the major food types are used in different Asian dishes and the effects of different cookery processes on them
essential culinary terms in, and key principles and practices of, the cookery processes described in the performance evidence
contents of date codes and rotation labels for stock
safe operational practices using essential functions and features of equipment used in the above cookery processes.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace; or
a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
burners, grillers, ovens or salamanders as required for the particular type of cuisine
commercial grade work benches (1.5m/person)
commercial oven trays (one per two persons)
commercial refrigeration facilities:
freezer
fridge
deep-fryer
designated storage areas for dry goods and perishables
sink
gas electric or induction stove tops (two burners per person)
microwave
storage facilities
wok burner
small equipment:
containers for hot and cold food
cutting boards
food processor
graters and peelers
electric rice cooker
knives and cleavers
measures:
measuring jugs
measuring spoons
portion controlled scoops
pans and pots:
stainless steel, cast iron and non-stick fry pans
stock pots
woks
scales
sets of stainless steel bowls
service-ware:
platters, dishes, and bowls
cutlery and serving utensils
chopsticks
sharpening steels and stones
skewers
small utensils:
scoops, skimmers and spiders
strainers
scrapers
tongs
whisks
spoons and ladles
steamer
spice grinder
temperature probe
thermometer
food safe gloves
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 soap 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 and standard recipes
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals
safe working environment.
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 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 quantities of ingredients using simple measuring instruments. |
Teamwork skills to: | discuss process improvements and food production requirements. |
Sectors
Hospitality
Competency Field
Asian Cookery