This 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.
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 meat 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 knives and other equipment of correct type and size. 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 meats safely. 3.2 Sort and assemble ingredients according food production sequencing. 3.3 Weigh and measure ingredients and create portions according to recipe. 3.4 Use meat preparation techniques according to recipe requirements. 3.5 Minimise waste and store reusable by-products. |
4. Cook roast meat and poultry. | 4.1 Select and use meat 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 cuts and poultry. | 5.1 Portion and serve meats according to recipe requirements. 5.2 Carve meats 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. |
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 meat and finished dishes and make adjustments to ensure a quality product adjust taste, texture and appearance of food products according to identified deficiencies 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 different roast meat and poultry dishes different cuts of meat and styles of cooking 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 contents of stock date codes and rotation labels preparation methods for different cuts and types of meat: boning cutting drying larding marinating mincing rolling tenderising trimming trussing and tying skewering cookery methods for different cuts and types of meat: barbecuing basting roasting smoking spit roasting equipment used to produce roast meat and poultry dishes: knife care and maintenance essential features and functions safe operational practices storage of meat products: 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: follow standard recipes to prepare multiple roast meat and poultry dishes using a range of cookery methods including: barbecuing basting roasting smoking produce food for multiple customers within commercial time constraints demonstrate knowledge of meat classifications integrate knowledge of: quality indicators for meat cookery methods for different cuts and types of meat features, functions and safe use of food preparation equipment food safety practices for handling and storing Chinese roast meats and poultry. |
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 for and producing roast meat and poultry dishes evaluation of the taste and visual appeal of roast meat and poultry dishes prepared by the individual projects that allow assessment of the individual’s ability to produce a variety of roast meat and poultry dishes 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 meat, equipment, cookery methods and appropriate environmental storage conditions review of portfolios of evidence and third |
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: SITHASC301 Produce Asian cooked dishes 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. |
Equipment may include: | ovens roasting drums open spit smoke ovens hooks boning, filleting and chopping knives light and heavyweight cleavers. |
Preparation may include: | boning cutting drying larding marinating mincing rolling tenderising trimming trussing and tying skewering. |
Food quality adjustments | 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. |
Hospitality
This unit contains employability skills.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.