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Evidence Guide: SITHASC012 - Prepare sushi

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

 

SITHASC012 - Prepare sushi

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 sushi ingredients 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 sushi ingredients 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 portion ingredients according to recipe requirements.
  3. Prepare stock according to recipe and cook rice.
  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 portion ingredients according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stock according to recipe and cook rice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sushi.

  1. Create sushi items using sushi mat.
  2. Prepare accompaniments and garnishes, according to required style and recipe.
  3. Follow standard recipes and make adjustments within scope of responsibility.
Create sushi items using sushi mat.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare accompaniments and garnishes, according to required style and recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store sushi.

  1. Serve sushi on service-ware of appropriate shape, size and colour.
  2. Present sushi with required garnishes, sauces, dips and accompaniments.
  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 sushi on service-ware of appropriate shape, size and colour.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sushi with required garnishes, sauces, dips and accompaniments.

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 sushi ingredients 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 portion ingredients according to recipe requirements.

3.3.Prepare stock according to recipe and cook rice.

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

4. Prepare sushi.

4.1.Create sushi items using sushi mat.

4.2.Prepare accompaniments and garnishes, according to required style and recipe.

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

5. Present and store sushi.

5.1.Serve sushi on service-ware of appropriate shape, size and colour.

5.2.Present sushi with required garnishes, sauces, dips and accompaniments.

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 sushi ingredients 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 portion ingredients according to recipe requirements.

3.3.Prepare stock according to recipe and cook rice.

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

4. Prepare sushi.

4.1.Create sushi items using sushi mat.

4.2.Prepare accompaniments and garnishes, according to required style and recipe.

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

5. Present and store sushi.

5.1.Serve sushi on service-ware of appropriate shape, size and colour.

5.2.Present sushi with required garnishes, sauces, dips and accompaniments.

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:

prepare each of the following types of sushi:

chirashi

maki

nagiri

oshi

prepare each of the following sushi accompaniments:

aromatics

pickled vegetables

salad items:

herbs

pungent mustard sprouts

sauces for dipping:

nikiri joyu

nitsume joyu

demonstrate use of the following methods when preparing sushi:

blending and balancing flavours and aromatics

cutting

rolling the sushi mat

prepare above sushi 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 sushi

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 sushi:

herbs and spices

condiments

thickening and flavouring agents

season delicacies

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

contents of stock date codes and rotation labels

characteristics of sushi ingredients and finished dishes:

accompaniments and garnishes

acid balance

appearance and presentation

freshness and other quality indicators

nutritional value

rice types

service style

taste

texture

preparation methods for sushi listed in the performance evidence

appropriate environmental conditions for storing sushi to:

ensure food safety

optimise shelf life

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

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.