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Evidence Guide: SITHASC006A - Prepare rice and noodles 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

 

SITHASC006A - Prepare rice and noodles for Asian cuisines

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

Select a range of ingredients.

  1. Identify a range of rice and noodles appropriate to specific national and regional cuisines.
  2. Select and assemble secondary ingredients required for preparation of rice and noodle dishes.
Identify a range of rice and noodles appropriate to specific national and regional cuisines.

Completed
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Teacher:
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Select and assemble secondary ingredients required for preparation of rice and noodle dishes.

Completed
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Evidence:

 

 

 

 

 

 

 

Prepare and cook rice and noodles.

  1. Prepare rice and noodles according to menu specifications.
  2. Use correct equipment for cooking rice and noodles according to cuisine requirements and enterprise practice.
  3. Observe correct cooking procedures and timing, according to cuisine and recipe requirements.
  4. Add required flavourings to rice and noodles, according to cuisine and enterprise requirements.
  5. Follow food hygiene requirements and OHS regulations in completing all tasks.
Prepare rice and noodles according to menu specifications.

Completed
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Teacher:
Evidence:

 

 

 

 

 

 

 

Use correct equipment for cooking rice and noodles according to cuisine requirements and enterprise practice.

Completed
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Evidence:

 

 

 

 

 

 

 

Observe correct cooking procedures and timing, according to cuisine and recipe requirements.

Completed
Date:

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Evidence:

 

 

 

 

 

 

 

Add required flavourings to rice and noodles, according to cuisine and enterprise requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Follow food hygiene requirements and OHS regulations in completing all tasks.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Present cooked rice and noodles.

  1. Select serviceware appropriate in shape, size and colour to ensure appealing presentation.
  2. Arrange and present rice and noodles attractively on platters or serviceware to achieve maximum customer appeal.
  3. Use garnishes, accompaniments and sauces conforming to acceptable traditional styles and customs, occasion, service specifications and menu requirements.
  4. Present rice and noodles with other dishes and accompaniments according to cuisine and enterprise requirements.
Select serviceware appropriate in shape, size and colour to ensure appealing presentation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Arrange and present rice and noodles attractively on platters or serviceware to achieve maximum customer appeal.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use garnishes, accompaniments and sauces conforming to acceptable traditional styles and customs, occasion, service specifications and menu requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Present rice and noodles with other dishes and accompaniments according to cuisine and enterprise requirements.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store and reheat rice and noodles.

  1. Store and reheat rice and noodles according to food hygiene principles, practices and requirements.
  2. Select storage and reheating methods for rice and noodles to maintain quality, freshness, eating characteristics and appearance.
Store and reheat rice and noodles according to food hygiene principles, practices and requirements.

Completed
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Teacher:
Evidence:

 

 

 

 

 

 

 

Select storage and reheating methods for rice and noodles to maintain quality, freshness, eating characteristics and appearance.

Completed
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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:

recognising the variety and quality of rice and noodles

applying the correct procedures and techniques in cooking to achieve desired outcomes

preparing and tasting a range of dishes using rice, noodles, accompaniments and sauces, appropriate to the particular Asian cuisine, using authentic and appropriate ingredients

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing rice and noodles.

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 rice, noodles, accompaniments and sauces

tasting samples of dishes prepared by the candidate

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

cooking techniques and procedures

rice and noodle preparation for particular cuisines, including following recipe and portion control requirements and costings

use of garnishes for presentation, including consideration of colour and eye appeal

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking and serving rice and noodles

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

storing (chilling, freezing and defrosting) and reheating rice and noodles

maintaining a tidy workstation

planning and organising

working in teams

waste minimisation techniques and environmental considerations in relation to rice and noodles

problem-solving skills to adjust flavourings where rice and noodle dishes, sauces and accompaniments are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities, control portions against menus and orders, control costs and determine amounts of flavourings required to achieve required strength and flavour characteristics.

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

varieties of rice for Asian cuisines

varieties of fresh and dried noodles for Asian cuisines

principles of cooking rice and noodles

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

kitchen and service culture, including kitchen organisation

equipment and utensils used in particular cuisines, including terminology such as wok (kuali)

temperature and timing required for cooking particular Asian rice and noodle dishes

accompaniments, sauces and condiments suited to rice and noodles

culinary terms for rice and noodles related to particular Asian cuisines, including regional variations

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

hygiene, safety and storage requirements.

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.

Rice and rice dishes are varied and include those made from short and long grain rice as used in:

Chinese: plain boiled rice

Indian: patna, basmati, biriani and pilau

Thai: plain steamed rice

Indonesian: nasi uduk, nasi kunyi and nasi goreng

Vietnamese: rice porridge

Japanese: gohanmono

Malay and Nonya: nasi lemak and nasi kunyit.

Noodles and noodle dishes may be fresh or dried and be made from wheat, buckwheat, rice and eggs, and may include:

Chinese: glass and egg noodles

Thai: pad and khanom

Indonesian: mee goreng and mee soto

Vietnamese: egg and rice noodles

Japanese: udon, buckwheat and white wheat, egg noodles (fresh and dried) and soba (mori soba and kake soba)

Malay and Nonya: nasi goreng, mee goreng and mee siam.

Secondary ingredients may include:

fruits and nuts, including raisins and almonds

herbs, spices, flavourings and aromatics, including cloves, cinnamon, cardamom, saffron, turmeric, ginger, galangal, green tea and squid ink

vegetables

fats and oils, including ghee and coconut oil

meat, including pork, chicken and beef

seafood, including prawns and fish cakes

seaweed, including nori and wakame.

Preparation for rice and noodles may include:

washing

soaking

marinating.

Equipment may include:

traditional steamers

electric rice cookers and steamers

deep and shallow pots and pans.

Other dishes andaccompaniments served with rice and noodles may include:

main dishes based on meat, seafood or vegetables

salads

stocks and sauces, both hot and cold

condiments, including prepared sauces such as chilli, kecap, fish sauce and oyster sauce.