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Evidence Guide: SITHASC014 - Prepare dim sum

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

 

SITHASC014 - Prepare dim sum

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 dim sum 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 dim sum 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. 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:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook dim sum.

  1. Portion dim sum precisely.
  2. Prepare fillings, glazing and coating agents to correct consistency, according to recipe.
  3. Size and shape buns and dumplings.
  4. Select and use dim sum cookery methods.
  5. Prepare accompaniments as required.
  6. Follow standard recipes and make food quality adjustments within scope of responsibility.
Portion dim sum precisely.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Size and shape buns and dumplings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use dim sum cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare accompaniments as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store sweet and savoury dim sum.

  1. Portion and serve dim sum according to recipe requirements.
  2. Present dim sum on appropriate service-ware.
  3. Add accompaniments according to standard recipe requirements.
  4. Visually evaluate dish and adjust presentation.
  5. Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.
  6. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
Portion and serve dim sum according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present dim sum on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add accompaniments according to standard 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 dim sum and accompaniments 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 dim sum 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.Minimise waste to maximise profitability of food items prepared.

4. Cook dim sum.

4.1.Portion dim sum precisely.

4.2.Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

4.3.Size and shape buns and dumplings.

4.4.Select and use dim sum cookery methods.

4.5.Prepare accompaniments as required.

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

5. Present and store sweet and savoury dim sum.

5.1.Portion and serve dim sum according to recipe requirements.

5.2.Present dim sum on appropriate service-ware.

5.3.Add accompaniments according to standard recipe requirements.

5.4.Visually evaluate dish and adjust presentation.

5.5.Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.

5.6.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 dim sum 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.Minimise waste to maximise profitability of food items prepared.

4. Cook dim sum.

4.1.Portion dim sum precisely.

4.2.Prepare fillings, glazing and coating agents to correct consistency, according to recipe.

4.3.Size and shape buns and dumplings.

4.4.Select and use dim sum cookery methods.

4.5.Prepare accompaniments as required.

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

5. Present and store sweet and savoury dim sum.

5.1.Portion and serve dim sum according to recipe requirements.

5.2.Present dim sum on appropriate service-ware.

5.3.Add accompaniments according to standard recipe requirements.

5.4.Visually evaluate dish and adjust presentation.

5.5.Ensure food safety, quality and shelf life by storing dim sum and accompaniments in appropriate environmental conditions.

5.6.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 six different types of dim sum from the list in the knowledge evidence

prepare appropriate accompaniments for the above dim sum

demonstrate use of each of the following preparation methods when preparing dim sum:

blending and balancing flavours and aromatics

cutting

demonstrate use of each of the following cookery methods and complete mise en place activities when preparing dim sum:

boiling

deep-frying

shallow frying

braising

steaming

prepare above dim sum 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 dim sum

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 dim sum:

coating and setting agents

coconut products

fat compounds

fillings

flours

herbs and spices

oils

meat

seafood

vegetables

required changes to dim sum to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of dim sum ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

types of dim sum and preparation and cookery methods:

chicken buns

chive dumplings

pork buns

pork wontons

pot-sticker dumplings

prawn dumplings

soup meat buns

spring rolls

stuffed bean curd

stuffed crab claws

symbolic dim sum

vegetarian dumplings

effects of cooking techniques on nutrition, taste, texture and appearance

appropriate environmental conditions for storing dim sum products and dishes to:

ensure food safety

optimise shelf life

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

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.