NTISthis.com

Evidence Guide: SITHASC303 - Produce Japanese cooked dishes

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

 

SITHASC303 - Produce Japanese cooked dishes

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 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:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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
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 food production sequencing.
  2. Weigh and measure ingredients and create portions according to recipe.
  3. Minimise waste and store reusable by-products.
Sort and assemble ingredients according food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste and store reusable by-products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook Japanese dishes.

  1. Select and use relevant cookery methods.
  2. Prepare stocks according to recipe specifications.
  3. Prepare condiments and accompaniments according to recipe guidelines.
  4. Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.
  5. Follow standard recipes and make food quality adjustments within scope of responsibility.
Select and use relevant cookery methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare stocks according to recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare condiments and accompaniments according to recipe guidelines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and use marinades following required steps to ensure flavour balance and fragrance quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present Japanese cooked dishes.

  1. Present dishes on appropriate serviceware.
  2. Add sauces and garnishes according to standard recipes.
  3. Visually evaluate dish and adjust presentation.
  4. Store dishes in appropriate environmental conditions.
Present dishes on appropriate serviceware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add sauces and garnishes according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

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, 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:

follow standard recipes to prepare multiple Japanese cooked dishes using a range of cookery methods including:

deep frying

grilling

one-pot cookery

simmering

steaming

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for Japanese dishes

cookery methods

features, functions and safe use of food preparation equipment

food safety practices for handling and storing Japanese cooked dishes.

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 for and producing Japanese cooked dishes

evaluation of the taste and visual appeal of Japanese cooked dishes prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of Japanese cooked dishes

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 dishes, 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:

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 meat and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

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 different Japanese cooked dishes:

condiments

meat

seafood

vegetables

cultural and regional considerations and variations

characteristics of Japanese cooked dishes:

appearance and presentation

freshness and other quality indicators

historical and cultural derivations

nutritional value

service style

taste

texture

contents of stock date codes and rotation labels

cookery methods for Japanese cooked dishes:

deep frying

grilling

simmering

steaming

equipment used to produce Japanese cooked dishes:

knife care and maintenance

essential features and functions

safe operational practices

storage of Japanese cooked dishes:

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.

Food production requirements may include:

deadlines

dietary requirements

portion control

quantities

special customer requests.

Ingredients may include:

condiments:

dried

fresh

preserved

meat:

beef

chicken

pork

seafood:

fish

prawns

squid

seaweed

stocks:

dashi

katsuo

tofu

vegetables:

beans

leafy

root.

Equipment may include:

barrels

baskets

cast iron items

cooking ranges:

electric

gas

chopsticks

drainers

knives

scoops

steamers.

Condiments and accompaniments may include:

daikon

dipping sauces:

lemon

sesame

soy

mirin

miso

pickles

rice

sake

udon noodles

vegetables.

Food quality adjustments may 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.