This unit must be assessed after the following prerequisite unit:

SITXFSA101

Use hygienic practices for food safety

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

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 ingredients for stocks and soups from stores according to recipe, quality, freshness and stock rotation requirements.

2. Select, prepare and use equipment.

2.1 Select equipment of correct type and size.

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 blend herbs, spices and other ingredients according to recipe requirements.

3.3 Minimise waste and store reusable by-products.

4. Cook stocks and soups.

4.1 Select and use cookery methods for stocks and soups according to recipe.

4.2 Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.

4.3 Use sauces to achieve required results.

4.4 Incorporate stocks into other dishes according to standard recipes and cuisine requirements.

4.5 Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present stocks and soups.

5.1 Portion and present soups on appropriate serviceware.

5.2 Add accompaniments and garnishes as required.

5.3 Visually evaluate dish and adjust presentation.

5.4 Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients, dishes and food items

adjust cooking where deficiencies are identified

self management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of stocks and soups:

herbs and spices

meat

sauces

seafood

vegetables

cultural and regional considerations and variations for stocks and soups

characteristics of stocks and soups and their ingredients:

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

contents of stock date codes and rotation labels

preparation and cooking methods for stocks and soups

equipment used to produce stocks and soups:

essential features and functions

safe operational practices

storage of stocks and soups:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

produce a range of stocks and soups for one or more cuisines, including use of:

beef

chicken

lamb

seafood

vegetables

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for stocks and soups

ingredients

cultural considerations

features, functions and safe use of food preparation equipment

food safety practices for handling and storing Asian stocks and soups.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the

Assessment Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing stocks and soups

evaluation of the taste of stocks and soups prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of stocks and soups for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for stocks and soups, equipment, cookery methods

andappropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITXFSA201 Participate in safe food handling practices.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

dietary requirements

portion control

quantities

special customer requests.

Stocks and soups may be:

Chinese:

won ton short, long, noodle and egg flower soups

Indian:

dhal

rasam

Indonesian:

soto ayam

soto kambing

Japanese:

miso

Malay and Nonya:

sup ayam

sup kambing

Thai:

tom ka kai

Vietnamese:

sour fish soup

tom yum.

Equipment may include:

blenders

cutting implements

cooking surfaces:

griddles

hot plates

graters

grinders

steamers

woks

utensils:

ladles

skimmers.

Food quality adjustments may relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.