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Evidence Guide: SITHASC205 - Produce Asian salads

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

 

SITHASC205 - Produce Asian salads

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 salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

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Calculate ingredient amounts according to requirements.

Completed
Date:

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Identify and select salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

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Select, prepare and use equipment.

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

Completed
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Safely assemble and ensure cleanliness of equipment before use.

Completed
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
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Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Cut and prepare salad ingredients.
  3. Measure and weigh ingredients for sauces and dressings.
  4. Minimise waste and store reusable by-products.
Sort and assemble ingredients according to food production sequencing.

Completed
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Cut and prepare salad ingredients.

Completed
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Measure and weigh ingredients for sauces and dressings.

Completed
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Minimise waste and store reusable by-products.

Completed
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Prepare salads, sauces and dressings.

  1. Cook and combine salad ingredients according to recipe.
  2. Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required.
  3. Prepare accompaniments for salads as required.
  4. Follow standard recipes and make food quality adjustments within scope of responsibility.
Cook and combine salad ingredients according to recipe.

Completed
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Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required.

Completed
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Prepare accompaniments for salads as required.

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

Completed
Date:

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Present and store salads.

  1. Present salads on appropriate serviceware.
  2. Add accompaniments, garnishes and sauces as required.
  3. Visually evaluate dish and adjust presentation.
  4. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
Present salads on appropriate serviceware.

Completed
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Add accompaniments, garnishes and sauces as required.

Completed
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Visually evaluate dish and adjust presentation.

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

Completed
Date:

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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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

produce a range of salads for one or more cuisines

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for salads

ingredients

cultural considerations

features, functions and safe use of food preparation equipment

food safety practices for handling and storing Asian salads.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method 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 the individual preparing salads

evaluation of the taste of salads prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of salads for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for salads, equipment, cookery methods and appropriate

environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHASC202 Produce Asian appetisers and snacks

SITXFSA201 Participate in safe food handling practices.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients, dishes and food items

adjust cooking where deficiencies are identified

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of salads:

herbs and spices

fruit

vegetables

cultural and regional considerations and variations for salads

characteristics of salad ingredients and finished dishes:

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

strength of flavours

taste

texture

contents of stock date codes and rotation labels

preparation methods and considerations for salads:

cutting

marinating

cooking of ingredients

equipment used to produce salads:

essential features and functions

safe operational practices

storage of salads:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Salads may include:

Indonesian:

emping melinjo

gadogado

pecel and rujuk

urap

Japanese:

aemono

sunomono

Malay and Nonya:

achar

achar timun

kerabu

krupuk

rujuk

Thai:

larp

yam

Vietnamese:

goi ga

goi tom thit.

Ingredients may include:

bean curd

eggs

fruits

herbs and spices

meat

pastes:

rempah

sambal

pickles, including achar timun

poultry

rice and farinaceous products

sauces and dressings:

condim

kecap asin

kecap manis

nam pla

seafood

seeds

roots

vegetables.

Equipment may include:

choppers

knives

mortar and pestle

slicers.

Accompaniments may include:

chutney

nuts

pickles

rice

sauces

vegetables.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.