SITHCCC008
Prepare vegetable, fruit, eggs and farinaceous dishes


Application

This unit describes the performance outcomes, skills and knowledge required to prepare and cook various vegetable, fruit, egg and farinaceous dishes following standard recipes. It requires the ability to select and prepare ingredients, and to use relevant equipment, cookery and food storage methods.

The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes, residential caterers, in flight and other transport caterers, and event and function caterers.

It applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action.

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 for vegetable, fruit, egg and farinaceous dishes.

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 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 and create portions according to recipe.

3.3.Clean and cut ingredients as required using basic culinary cuts according to culinary standards.

3.4.Prepare eggs for different culinary uses.

3.5.Prepare fresh farinaceous ingredients.

3.6.Minimise waste to maximise profitability of food items prepared.

4. Cook vegetable, fruit, egg and farinaceous dishes.

4.1.Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods.

4.2.Select and add accompaniments suited to the dish.

4.3.Make food quality adjustments within scope of responsibility.

5. Present and store vegetable, fruit, egg and farinaceous dishes.

5.1.Present dishes attractively on appropriate service-ware.

5.2.Add dips, sauces and garnishes according to standard recipes and regional variations.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.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 for at least six different customers using each of the following types of products:

vegetables and fruit:

dried

fresh

frozen

eggs used for the following applications:

aerating

binding

setting

coating

enriching

emulsifying

glazing

clarifying

garnishing

thickening

farinaceous items:

couscous

pasta and noodles

polenta

pulses

rice

prepare dishes using each of the following cookery methods at least once:

boiling

braising

deep and shallow frying

poaching or scrambling

roasting

stewing

prepare at least three different types of fresh pasta

prepare the above dishes:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

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 used in standard recipes for vegetable, fruit, egg and farinaceous dishes, relating to:

convenience products

fresh products

contents of stock date codes and rotation labels

characteristics of different vegetable, fruit, egg and farinaceous dishes:

appearance and presentation

classical and contemporary variations

freshness and other quality indicators

nutritional value

service style

taste

texture

accompaniments and sauces for vegetable, fruit, egg and farinaceous dishes

historical and cultural origin of different vegetable, fruit, egg and farinaceous dishes and products

cookery methods for vegetable, fruit, egg and farinaceous dishes listed in the performance evidence

health risks associated with raw egg products and alternative egg products

culinary applications which use eggs as specified in the performance evidence

mise en place requirements for vegetable, fruit, egg and farinaceous dishes

appropriate environmental conditions for storing food products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce vegetable, fruit, egg and farinaceous 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:

commercial:

blenders and food mills

food processor

planetary mixer

commercial grade work benches (1.5 m/person)

commercial ovens with trays (one per two persons)

commercial refrigeration facilities:

cool room and/or fridge

freezer

deep-fryer

designated storage areas for dry goods and perishables

double sink

gas, electric or induction stove tops (two burners per person)

hot plate or griddle

microwave

pasta machine

salamander or other form of griller (one per four persons)

storage facilities:

shelving

trays

small equipment:

baking sheets and trays

beaters

containers for hot and cold food

cutting boards

food handler gloves

graters

juicers

knife sharpening equipment

sharpening steels and stones

knives:

chef knives

utility knives

measurers:

metric calibrated measuring jugs

measuring spoons

portion control scoops

oven mitts

pots and pans for small and large production:

stainless steel

cast iron

non-stick fry pans

scoops, skimmers and spiders

scales

service-ware:

platters, dishes and bowls

cutlery and serving utensils

sets of stainless steel bowls

steamers

small utensils:

flour and drum sieves

pastry brushes

peelers, corers and slicers

scrapers

spatulas

strainers and chinois

tongs and serving utensils

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

thermometers

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

guidelines relating to food disposal, storage and presentation requirements

ordering and docketing paperwork

food safety plan

safety data sheets (SDS) for cleaning agents and chemicals

diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations as specified in the performance evidence

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 achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery qualification; 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

locate and read date codes and rotation labels on food products.

Numeracy skills to:

calculate the number of portions

determine cooking times and temperatures.

Problem-solving skills to:

evaluate quality of ingredients 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 that 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

Commercial Cookery and Catering