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Evidence Guide: SITHASC015A - Prepare and produce Japanese raw fish (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!

From the Wiki University

 

SITHASC015A - Prepare and produce Japanese raw fish (sashimi)

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

Prepare fish.

  1. Identify and select quality fish and shellfish for sashimi, according to customer needs and regional recipe specifications.
  2. Evaluate fish to ensure freshness and quality according to established criteria.
  3. Practise preparation procedures and maintain strict hygiene standards when handling and preparing raw fish, according to health and safety requirements.
  4. Maintain and kill live seafood where used, in a humane manner and according to government regulations.
  5. Clean, gut and fillet fish and shellfish efficiently and according to industry standards.
  6. Use, care for and maintain knives used for preparing fish according to industry standards.
Identify and select quality fish and shellfish for sashimi, according to customer needs and regional recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate fish to ensure freshness and quality according to established criteria.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Practise preparation procedures and maintain strict hygiene standards when handling and preparing raw fish, according to health and safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and kill live seafood where used, in a humane manner and according to government regulations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean, gut and fillet fish and shellfish efficiently and according to industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use, care for and maintain knives used for preparing fish according to industry standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare condiments, garnishes and sauces.

  1. Prepare a selection of fresh condiments according to recipe specifications.
  2. Prepare vegetables and arrange them attractively according to traditional and regional styles and specifications.
  3. Prepare ingredients according to recipe specifications using precision cutting techniques.
  4. Prepare, organise and store flavourings and sauce mixtures at correct temperature and according to health and safety specifications.
  5. Comply with hygiene requirements and OHS regulations, and apply to all tasks.
  6. Follow standard recipes according to enterprise practice and requirements.
Prepare a selection of fresh condiments according to recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare vegetables and arrange them attractively according to traditional and regional styles and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients according to recipe specifications using precision cutting techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, organise and store flavourings and sauce mixtures at correct temperature and according to health and safety specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with hygiene requirements and OHS regulations, and apply to all tasks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes according to enterprise practice and requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present sashimi.

  1. Prepare sashimi according to customer orders and apply correct steps to retain freshness and quality.
  2. Check and select crockery sizes, shapes and colour to ensure appealing presentation.
  3. Arrange and present condiments attractively on platters to achieve maximum customer appeal.
  4. Ensure that garnishes conform to the acceptable traditional style of the region and specifications.
Prepare sashimi according to customer orders and apply correct steps to retain freshness and quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and select crockery sizes, shapes and colour to ensure appealing presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange and present condiments attractively on platters to achieve maximum customer appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure that garnishes conform to the acceptable traditional style of the region and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store sashimi.

  1. Store fish and shellfish under correct conditions and at correct temperature to ensure quality, hygiene, nutritional value and eating characteristics and appearance.
  2. Check date stamp and codes, where applicable, to ensure quality control and safety of foods.
  3. Comply with hygiene and food safety requirements and OHS regulations, and apply to all tasks.
Store fish and shellfish under correct conditions and at correct temperature to ensure quality, hygiene, nutritional value and eating characteristics and appearance.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check date stamp and codes, where applicable, to ensure quality control and safety of foods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with hygiene and food safety requirements and OHS regulations, and apply to all tasks.

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 sashimi, sauces, dips and accompaniments using a range of cookery and preparation methods

knowledge of sashimi cuisine style, including cultural considerations, commodities, culinary terminology and equipment

preparation of a range of sashimi items, including appropriate sauces, dips and accompaniments, using authentic and appropriate ingredients

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

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

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a suitably 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 the candidate preparing and presenting sashimi, sauces, dips and accompaniments

sampling of items prepared

written or oral questions to test knowledge of sashimi styles, fish types and selection, 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:

culinary terms related to preparation and presentation of sashimi

precision cutting of fish in prescribed ways

using Japanese knives, such as deba, yanagiba and usuba bocko

assessing flavour, texture and colour

presentation of sashimi, including artistic arrangement, selection and use of garnishes for colour and maximum eye appeal and use of specialised serviceware for presentation

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing and serving sashimi, including that for making momiji oroshi and sarashi-negi

identifying, selecting, storing and using typical commodities required for sashimi preparation, including condiments and flavouring agents

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, organising and working in teams

problem-solving skills to adjust flavourings where sauces, dips and accompaniments are not balanced

literacy skills to read recipes and orders

numeracy skills to calculate quantities of fish and commodities required for particular recipes and to apply portion control and uniformity of sashimi items.

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

principles for choosing quality fish for sashimi

principles and techniques for preparing fish for sashimi

sauces, dips and accompaniments for sashimi, including assessing sauce consistency

typical food allergies and consequences

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.

Types of sashimi to be prepared must include:

sashimi (moriawase)

usu zukuri

tataki

kobujime.

Established criteria for evaluating fish may include:

clear eyes

red gills

firm texture of flesh

moist but not slimy

pleasant sea odour

correct colour of scales.

Condiments appropriate to sashimi may include:

fresh condiments, such as daikon, wasabi, ginger root and sauces

prepared, such as momiji oroshi and tosa joyu.