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Evidence Guide: SITHASC004 - Prepare Asian sauces, dips and accompaniments

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

 

SITHASC004 - Prepare Asian sauces, dips and accompaniments

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

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients for sauces, dips and accompaniments from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients for sauces, dips and accompaniments from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.
  3. Prepare, cut and portion ingredients according to recipe and cooking style.
  4. Minimise waste to maximise profitability of food items prepared.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, cut and portion ingredients according to recipe and cooking style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sauces, dips and accompaniments.

  1. Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations.
  2. Prepare fresh fruit sauces as required.
  3. Follow standard recipes and make food quality adjustments within scope of responsibility.
Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fresh fruit sauces as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store sauces, dips and accompaniments.

  1. Present sauces, dips and accompaniments on appropriate service-ware.
  2. Visually evaluate dish and adjust presentation.
  3. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  4. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
Present sauces, dips and accompaniments on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

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 sauces, dips and accompaniments 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.Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.

3.3.Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Prepare sauces, dips and accompaniments.

4.1.Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations.

4.2.Prepare fresh fruit sauces as required.

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

5. Present and store sauces, dips and accompaniments.

5.1.Present sauces, dips and accompaniments on appropriate service-ware.

5.2.Visually evaluate dish and adjust presentation.

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

5.4.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

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 sauces, dips and accompaniments 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.Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.

3.3.Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Prepare sauces, dips and accompaniments.

4.1.Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations.

4.2.Prepare fresh fruit sauces as required.

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

5. Present and store sauces, dips and accompaniments.

5.1.Present sauces, dips and accompaniments on appropriate service-ware.

5.2.Visually evaluate dish and adjust presentation.

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

5.4.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 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 at least three different sauces, dips and accompaniments from at least one of the following Asian cuisines:

Chinese

Indian

Indonesian

Japanese

Malay and Nonya

Thai

Vietnamese

prepare the above sauces, dips and accompaniments for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Asian sauces, dips and accompaniments

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of sauces, dips and accompaniments:

aromatics

herbs and spices

fruit

pastes

sauces

vegetables

contents of stock date codes and rotation labels

required changes to sauces, dips and accompaniments to reflect cultural and regional considerations and variations

characteristics of sauces, dips and accompaniments and their ingredients:

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

common variations that are requested in sauces dips and accompaniments relating to:

preferences and requirements:

texture

consistency

size and format of ingredients

type and format of garnishes

use and combinations of particular ingredients

preparation methods and considerations for sauces, dips and accompaniments:

cooking methods

re-heating

appropriate environmental conditions for storing sauces, dips and accompaniments to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian sauces, dips and accompaniments.

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 to 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.