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Evidence Guide: SITHASC008B - Prepare desserts 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

 

SITHASC008B - Prepare desserts for Asian cuisines

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

Select desserts for Asian cuisines.

  1. Identify desserts for Asian cuisines.
  2. Select a range of key commodities used in Asian desserts.
  3. Identify cookery methods required for particular menu items and cuisines.
  4. Identify key characteristics of Asian desserts and service, according to cuisine, enterprise requirements and customer preferences.
Identify desserts for Asian cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select a range of key commodities used in Asian desserts.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cookery methods required for particular menu items and cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key characteristics of Asian desserts and service, according to cuisine, enterprise requirements and customer preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and produce desserts.

  1. Select, weigh and use commodities and other ingredients required for particular dessert items, recipes and cuisines.
  2. Use cookery methods, specialised techniques and assembled equipment as required for particular dessert items and cuisines.
  3. Prepare fillings where required, to correct consistency.
  4. Prepare desserts according to recipe and enterprise requirements for consistency and temperature.
  5. Prepare and produce desserts for special occasions according to instructions and requirements.
  6. Follow food hygiene and OHS regulations and requirements in all tasks.
Select, weigh and use commodities and other ingredients required for particular dessert items, recipes and cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cookery methods, specialised techniques and assembled equipment as required for particular dessert items and cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings where required, to correct consistency.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare desserts according to recipe and enterprise requirements for consistency and temperature.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and produce desserts for special occasions according to instructions and requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dessert and sweet products.

  1. Store dessert items as required, according to food hygiene and safety requirements, and under correct storage conditions and temperatures, to maintain quality, extend shelf life and maximise appearance and eating characteristics.
  2. Follow appropriate reheating, reconstituting and serving procedures, as required for dessert items to preserve eating qualities, appearance and taste.
Store dessert items as required, according to food hygiene and safety requirements, and under correct storage conditions and temperatures, to maintain quality, extend shelf life and maximise appearance and eating characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow appropriate reheating, reconstituting and serving procedures, as required for dessert items to preserve eating qualities, appearance and taste.

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 Asian desserts and accompaniments using a range of cookery and preparation methods appropriate to the cuisine

knowledge of Asian dessert styles, including cultural considerations, commodities, culinary terminology and equipment

preparation of a wide vairty of desserts and accompaniments relevant to the particular Asian cuisine, using authentic and appropriate ingredients

ability to undertake duties according to organisational hygiene, health and safety practices

sound disposal methods for kitchen waste

ability to prepare desserts within the timeframe required by a commercial kitchen.

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 desserts and accompaniments

sampling 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:

food preparation for particular Asian cuisines, including following recipe requirements, portion control and costings

precision cutting techniques and implements for the particular style of Asian cuisine

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

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

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

identifying, selecting, storing and using typical commodities, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and appropriate cookery methods

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

maintaining a tidy workstation

planning and organising

working in teams

assembling, moulding, pleating, deep-frying, steaming and baking techniques

reheating and refreshing techniques

problem-solving skills to adjust flavourings where dishes 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 and portions against menus and orders, and to ascertain amounts of flavourings required to achieve required strength and flavour characteristics.

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

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

culinary terms 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.

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 wide variety of desserts must be made and include:

Chinese: sweet buns

Indian: gulab jamoons

Thai: tua bab, moon sum palang, da ku and kao nieu tu

Indonesian: kueh

Vietnamese: sweet soups

Japanese: cakes

Malay and Nonya: serikaya, bikang, dadar gulung and kuih.

Commodities may include fresh, dried and preserved items such as:

tropical fruits, such as mango and jackfruit

sweet potatoes

flowers

rice and rice products

flour and farinaceous products

beans, bean paste and bean curd

sweeteners, such as palm sugar

flavourings, such as rose and orange waters

milk products

setting agents and thickeners, such as agar-agar

yeast

spices

kulfi

halva

eggs

coconut cream and flesh

specialised ingredients, such as saku peek, kanom talai and khaw neaw mamuang.

Cookery methods may include:

steaming

boiling

baking

deep-frying

simmering.

Specialised techniques may include:

shaping ingredients

marinating

chilling

freezing

using seaweed and jelly powders

using setting and thickening agents.

Equipment may include equipment requiring assembly and that used for preparing, cooking and serving Asian desserts, such as:

bowls

traditional and contemporary steamers

whisks

spoons

ladles.

Dessert texture and consistency may include:

liquid

soft

firm.

Dessert serving temperatures may include:

chilled

room temperature

warm or hot.

Special occasions may include:

religious and non-religious festivals and celebrations

feast days and commemorative events

symbolic events

banquets

weddings.

Appropriate storage may include:

chilling

freezing

covering.

Recyclable products may include:

glass bottles and jars

plastics

paper and cardboard

tin or aluminium containers

fruit and vegetable matter.