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Evidence Guide: SITHASC002A - Produce appetisers and snacks for Asian cuisines

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

 

SITHASC002A - Produce appetisers and snacks for Asian cuisines

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

Prepare Asian appetisers and snacks.

  1. Produce appetisers and snacks using the correct ingredients, to an acceptable enterprise standard, ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniform ingredients and appropriate serviceware and garnishes.
  2. Select appropriate dips and sauces to accompany appetisers and snacks.
  3. Select and use the correct equipment to prepare appetisers and snacks.
  4. Use quality trimmings or other leftovers where and when appropriate.
  5. Prepare appetisers and snacks in a logical and sequential manner within the required timeframe.
Produce appetisers and snacks using the correct ingredients, to an acceptable enterprise standard, ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniform ingredients and appropriate serviceware and garnishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate dips and sauces to accompany appetisers and snacks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use the correct equipment to prepare appetisers and snacks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use quality trimmings or other leftovers where and when appropriate.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appetisers and snacks in a logical and sequential manner within the required timeframe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present Asian appetisers and snacks.

  1. Select size, colour and shape of crockery or serviceware to match that of appetisers, snacks and sauces and according to enterprise specifications.
  2. Present appetisers and snacks attractively, according to requirements of particular cuisines and enterprise specifications and standards.
  3. Present sauces and dips according to portion size, requirements of particular cuisines and enterprise specifications.
  4. Select garnishes and accompaniments according to the style of the region and enterprise requirements.
Select size, colour and shape of crockery or serviceware to match that of appetisers, snacks and sauces and according to enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present appetisers and snacks attractively, according to requirements of particular cuisines and enterprise specifications and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sauces and dips according to portion size, requirements of particular cuisines and enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select garnishes and accompaniments according to the style of the region and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store Asian appetisers and snacks.

  1. Store appetisers and snacks in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and eating qualities.
Store appetisers and snacks in appropriate conditions and containers and at the correct temperature to maintain freshness, taste and eating qualities.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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 a variety of snacks and appetisers within realistic time constraints using cookery methods appropriate to the style of cuisine

knowledge of cuisine style, including cultural considerations, typical commodities, culinary terminology and equipment

preparation of a variety of appetisers and snacks relevant to a particular cuisine, using authentic and appropriate ingredients

application of food hygiene and OHS principles and procedures.

Context of and specific resources for assessment

Assessment must ensure:

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

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

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 preparing and presenting appetisers and snacks for Asian cuisine

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, typical commodities, 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:

snack and appetiser preparation for particular cuisines

precision cutting and preparation techniques for the particular style of cuisine and dish

selecting, using and maintaining specialised equipment and tableware for preparing, cooking and serving food items

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

evaluating quality of dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, correct acid balance, correct colour and plate presentation

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

logical and time-efficient work flow, including maintaining a tidy workstation

waste minimisation techniques and environmental considerations in relation to Asian appetisers and snacks

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:

culinary terms related to particular Asian cuisines, including regional variations

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

effects of cooking techniques on nutrition, taste, texture and appearance, and chemical reactions possible with certain food items, e.g. curries, chutneys and pickles

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.

Appetisers and snacks may include:

Chinese: fresh spring rolls, stuffed pastries, seafood in beancurd skins, century eggs, sesame squid, carrot and radish rolls, and cucumbers with dried prawns

Malay and Nonya: spring rolls, curry puffs, pickled mackerel, shrimp rolls and fried marinated chicken wings

Indonesian: fried bean curd, satay, stuffed savoury pancakes, fried bananas and crackers

Thai: spring rolls, fish cakes, prawn balls, stuffed sago balls, fried cashews and chillies

Vietnamese: spring rolls, meat and prawn rice paper rolls, grilled beef rice paper rolls, pork and prawn salad, triangle spring rolls and shrimp toast

Indian: pappadums, koftas, pakoras, samosas, kabab and bhajis

Japanese: smoked salmon, skewered chicken balls, pork and vegetable kebabs.

Ingredients and commodities may include:

fresh and dried vegetables and 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

eggs, rice and farinaceous products

herbs, spices and condiments

commodities specific to particular dishes and cuisines

specific Asian commodities, including:

Chinese: sauce (soy, oyster and black bean)

Japanese: seaweeds (wakame and nori), condiments (sake, mirin and shoyu), miso (red, white or light brown) and wasabi

Indonesian: shrimp cake (terasi) and shrimp paste (petis); tamarind, including assam keeping and assam djawa; soya sauce (kecap); herbs and spices, fresh and dried (salam, basil and lemongrass)

Indian: flours (besan, atta, chickpea and maida), spices and herbs (cumin, cloves or fresh and dried coriander), spice pastes (bumbu), pappadum (regional varieties), lemon and lime juice, aromatic leaves and curry powder (masala)

Malay and Nonya: shrimp cake (blachan), tamarind (assam keeping and assam djawa) and soya sauce (kecap).

Equipment may include:

mortar and pestle

stone grinders

pans

woks

steamers

cutting, chopping and slicing implements such as cleavers and knives

grills and griddles

serving platters and serviceware.