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Evidence Guide: SITHASC006 - Prepare Asian rice and noodles

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

 

SITHASC006 - Prepare Asian rice and noodles

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 rice and noodle dishes 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 rice and noodle dishes 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. Soak, wash and marinate ingredients as required.
  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:

 

 

 

 

 

 

 

Soak, wash and marinate ingredients as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook rice and noodle dishes.

  1. Select and use cookery methods for rice and noodle dishes according to recipe.
  2. Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
  3. Follow standard recipes and make food quality adjustments within scope of responsibility.
  4. Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
Select and use cookery methods for rice and noodle dishes according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store cooked rice and noodle dishes.

  1. Present rice and noodle dishes on appropriate service-ware.
  2. Add accompaniments, garnishes and sauces as required.
  3. Visually evaluate dish and adjust presentation.
  4. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  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.
Present rice and noodle dishes on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add accompaniments, garnishes and sauces as required.

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 rice and noodle dishes 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.Soak, wash and marinate ingredients as required.

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

4. Cook rice and noodle dishes.

4.1.Select and use cookery methods for rice and noodle dishes according to recipe.

4.2.Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.

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

4.4.Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.

5. Present and store cooked rice and noodle dishes.

5.1.Present rice and noodle dishes on appropriate service-ware.

5.2.Add accompaniments, garnishes and sauces as required.

5.3.Visually evaluate dish and adjust presentation.

5.4.Ensure food safety, quality and shelf life by storing food 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.

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 rice and noodle dishes 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.Soak, wash and marinate ingredients as required.

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

4. Cook rice and noodle dishes.

4.1.Select and use cookery methods for rice and noodle dishes according to recipe.

4.2.Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.

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

4.4.Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.

5. Present and store cooked rice and noodle dishes.

5.1.Present rice and noodle dishes on appropriate service-ware.

5.2.Add accompaniments, garnishes and sauces as required.

5.3.Visually evaluate dish and adjust presentation.

5.4.Ensure food safety, quality and shelf life by storing food 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 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 rice and noodle dishes from each of the following Asian cuisines:

Chinese

Indonesian

Japanese

Malay and Nonya

Thai

Vietnamese

prepare the above dishes 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 style rice and noodles

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 rice and noodle dishes:

herbs and spices

rice varieties

noodle varieties

contents of stock date codes and rotation labels

required changes to rice and noodle dishes to reflect cultural and regional considerations and variations

characteristics of Asian rice and noodle dishes and their ingredients:

accompaniments and sauces

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

preparation methods for Asian rice and noodle dishes:

marinating

soaking

washing

cookery methods for Asian rice and noodle dishes:

boiling

frying

steaming

temperatures

timing

common accompaniments for Asian rice and noodles:

condiments

main dishes

salads

stocks and sauces

appropriate environmental conditions for storing rice and noodle dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian rice and noodles.

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.