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Evidence Guide: SITHASC011 - Prepare sashimi

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!

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SITHASC011 - Prepare sashimi

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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish 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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use knives and equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fish and accompaniments.

  1. Maintain and kill live seafood in a humane manner and according to regulations.
  2. Clean, gut and fillet fish and shellfish efficiently.
  3. Prepare accompaniments according to recipe requirements.
  4. Minimise waste to maximise profitability of food items prepared.
Maintain and kill live seafood in a humane manner and according to regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, gut and fillet fish and shellfish efficiently.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare accompaniments according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store sashimi.

  1. Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.
  2. Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.
  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.
Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.

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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and equipment safely and hygienically according to manufacturer instructions.

3. Prepare fish and accompaniments.

3.1.Maintain and kill live seafood in a humane manner and according to regulations.

3.2.Clean, gut and fillet fish and shellfish efficiently.

3.3.Prepare accompaniments according to recipe requirements.

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

4. Present and store sashimi.

4.1.Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.

4.2.Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.

4.3.Visually evaluate dish and adjust presentation.

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

4.5.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 sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination and evaluate freshness and quality of fish prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of knives and equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use knives and equipment safely and hygienically according to manufacturer instructions.

3. Prepare fish and accompaniments.

3.1.Maintain and kill live seafood in a humane manner and according to regulations.

3.2.Clean, gut and fillet fish and shellfish efficiently.

3.3.Prepare accompaniments according to recipe requirements.

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

4. Present and store sashimi.

4.1.Serve sashimi on service-ware of appropriate shape, size and colour taking steps to retain freshness and quality.

4.2.Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.

4.3.Visually evaluate dish and adjust presentation.

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

4.5.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:

prepare each of the following types of sashimi:

kobujime

sashimi (moriawase)

tataki

usu zukuri

prepare each of the following sashimi accompaniments:

fresh condiments:

daikon

ginger root and sauces

wasabi

prepared items:

momiji oroshi

tosa joyu

demonstrate use of the following methods when preparing sashimi:

cutting

portioning

uniformity

prepare the above sashimi for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for food safety practices when handling and storing sashimi

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 sashimi ingredients:

fish types

herbs and spices

condiments

thickening and flavouring agents

seasoning delicacies

required changes to sashimi to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of sashimi:

accompaniments and garnishes

appearance and presentation:

artistic arrangement

uniformity of pieces

freshness and other quality indicators:

clear eyes

correct colour of scales

firm texture of flesh

moist but not slimy

pleasant sea odour

red gills

nutritional value

service style

taste

texture

items required for:

momiji oroshi

sarashi-negi

preparation methods for sashimi:

cutting

portioning

uniformity

appropriate environmental conditions for storing sashimi to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce and present sashimi.

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.

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 or spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.