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Evidence Guide: SITHASC001A - Use basic Asian methods of cookery

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHASC001A - Use basic Asian methods of cookery

What evidence can you provide to prove your understanding of each of the following citeria?

Select and use cooking equipment and technology.

  1. Select appropriate equipment and technology for particular cuisine styles and required cooking methods.
  2. Set up, use and maintain equipment hygienically, safely and according to manufacturer instructions, enterprise specifications and traditional requirements.
Select appropriate equipment and technology for particular cuisine styles and required cooking methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up, use and maintain equipment hygienically, safely and according to manufacturer instructions, enterprise specifications and traditional requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble and prepare ingredients for Asian menu items.

  1. Identify ingredients according to recipes or enterprise requirements.
  2. Calculate correct quantities and ratios of commodities for specific menu items.
  3. Prepare, cut and portion ingredients for specified dishes to enterprise portion specifications.
  4. Assemble the ingredients according to the correct quantity, type and quality required.
  5. Prepare ingredients in the required form and timeframe, using appropriate preparation methods and cutting techniques.
Identify ingredients according to recipes or enterprise requirements.

Completed
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Calculate correct quantities and ratios of commodities for specific menu items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, cut and portion ingredients for specified dishes to enterprise portion specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble the ingredients according to the correct quantity, type and quality required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients in the required form and timeframe, using appropriate preparation methods and cutting techniques.

Completed
Date:

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Apply methods of cookery, and prepare and cook a range of given menu items.

  1. Prepare dishes using specified commodities and ingredients, employing a range of cookery methods according to recipe specifications for a given menu.
  2. Complete cooking process in a logical and sequential manner.
  3. Identify problems with the cooking process promptly and take corrective action.
  4. Present menu items according to cuisine style and enterprise practices.
  5. Work with members of the kitchen team to ensure timely preparation of dishes.
Prepare dishes using specified commodities and ingredients, employing a range of cookery methods according to recipe specifications for a given menu.

Completed
Date:

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Complete cooking process in a logical and sequential manner.

Completed
Date:

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Identify problems with the cooking process promptly and take corrective action.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present menu items according to cuisine style and enterprise practices.

Completed
Date:

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Work with members of the kitchen team to ensure timely preparation of dishes.

Completed
Date:

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Carry out safe work practices.

  1. Comply with legislative and regulatory requirements.
  2. Maintain a clean and tidy workplace according to health and safety requirements and enterprise procedures.
  3. Follow workplace food hygiene and safety procedures during preparation, cooking and serving of food and menu items.
Comply with legislative and regulatory requirements.

Completed
Date:

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Maintain a clean and tidy workplace according to health and safety requirements and enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow workplace food hygiene and safety procedures during preparation, cooking and serving of food and menu items.

Completed
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Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare dishes within realistic time constraints using a range of cookery methods appropriate to the style of cuisine

ability to apply knowledge of major commodities, culinary terminology and equipment to the various methods of cookery and cuisine styles being used

range of cookery methods applied to commodities relevant to the particular Asian cuisine, on more than one occasion

application of food hygiene and OHS principles and procedures during the cooking and presentation process.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills in a fully equipped operational commercial kitchen suitable for Asian cookery, including industry-current equipment, as defined in the Assessment Guidelines

use of authentic ingredients.

Methods 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 practical demonstration of food preparation and use of various cookery methods

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of commodities, cookery methods for particular food items, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

food preparation techniques for particular cuisines

use of equipment, both traditional and contemporary, including its care and maintenance

safe work practices, particularly in relation to bending, lifting and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

waste minimisation techniques and environmental considerations in relation to different methods of Asian cookery

problem-solving skills to deal with shortages of food items, mistakes or problems in commodities or meals produced, and equipment failure

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders.

The following knowledge must be assessed as part of this unit:

underlying principles of Asian cookery for particular cuisine styles

culinary terms related to particular Asian cuisines

knowledge and use of typical commodities, herbs and spices, condiments, thickening and flavouring agents relevant to the particular Asian cuisine and appropriate cookery methods

effects of cooking techniques on nutrition, taste, texture and appearance

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

Range Statement

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 in the performance criteria is detailed below.

A range of cooking methods must be demonstrated for the particular style of national and regional cuisine, including:

deep-frying

stir-frying

barbecuing

grilling

shallow frying

roasting

braising

stewing

steaming

baking

boiling

oil and water blanching.

Equipment may include traditional and modern equipment such as:

barbecues

roasting drums

charcoal grills

mincers

tandoori ovens

contemporary ovens

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

strainers

scoops and skimmers

ladles

whisks

food processors

microwaves

skewers

sharpening steels and stones.

Dishes to be prepared must use a range of commodities, including:

fresh and dried vegetables, fruits and salad vegetables

culturally appropriate meats, such as chicken, beef, lamb, goat and pork

seafood, such as prawns and other crustaceans, squid, shellfish and fish

herbs, spices and condiments

eggs

rice and farinaceous products

items specific to particular dishes and cuisines.

Legislative and regulatory requirements may include:

hygiene in food handling and storage

OHS

council regulations

pest and vermin control.

Maintenance of equipment may include:

seasoning woks and other utensils

sharpening knives and cleavers

care of pestles and mortars

care of specialised equipment, such as steamers.