Unit of competency details
SITHASC006 - Prepare Asian rice and noodles (Release 1)
Summary
Usage recommendation:
Superseded
Releases:
| 1 1 (this release) |
03/Mar/2016 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110109 | Cookery | 09/Aug/2016 | |
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Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to prepare rice and noodles for national and regional Asian cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Asian Cookery
Unit Sector
Hospitality
Elements and Performance Criteria
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ELEMENTS
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PERFORMANCE CRITERIA
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Elements describe the essential outcomes
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Select ingredients.
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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 ingredients for rice and noodle dishes from stores according to recipe, quality, freshness and stock rotation requirements.
1.4.Check perishable supplies for spoilage or contamination prior to preparation.
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2. Select, prepare and use equipment.
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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.
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3. Portion and prepare ingredients.
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3.1.Sort and assemble ingredients according to food production sequencing.
3.2.Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.
3.3.Soak, wash and marinate ingredients as required.
3.4.Minimise waste to maximise profitability of food items prepared.
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4. Cook rice and noodle dishes.
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4.1.Select and use cookery methods for rice and noodle dishes according to recipe.
4.2.Prepare accompaniments, marinades, flavourings and sauce mixtures and store at correct temperature until required.
4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
4.4.Select appropriate re-heating methods for rice and noodles as required, maintaining quality, freshness, eating characteristics and appearance.
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5. Present and store cooked rice and noodle dishes.
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5.1.Present rice and noodle dishes on appropriate service-ware.
5.2.Add accompaniments, garnishes and sauces as required.
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.
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Foundation Skills
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Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
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SKILLS
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DESCRIPTION
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Reading skills to:
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- locate information in food preparation lists and standard recipes to determine food preparation requirements
- interpret manufacturer instructions for equipment
- locate and read date codes and rotation labels on food products.
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Writing skills to:
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- record notes on recipe requirements.
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Numeracy skills to:
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- calculate the number of portions
- determine cooking times and temperatures
- measure familiar quantities of ingredients using simple measuring instruments.
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Problem-solving skills to:
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- evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product
- adjust taste, texture and appearance of food products according to identified deficiencies.
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Planning and organising skills to:
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- efficiently sequence the stages of food preparation and production.
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Self-management skills to:
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- manage own speed, timing and productivity.
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Range of Conditions
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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.
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Food quality adjustments must involve consideration of factors relating to:
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- taste
- temperature
- texture.
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Adjusting presentation must involve consideration of:
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- accompaniments and garnishes to maximise visual appeal:
- plating food for practicality of:
- customer consumption
- service
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Environmental conditions must ensure appropriate:
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- atmosphere
- humidity
- light
- packaging
- temperature
- use of containers
- ventilation.
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Unit Mapping Information
SITHASC206 Produce Asian rice and noodles
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
Assessment requirements
Modification History
Not applicable.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- follow standard recipes to prepare at least three different rice and noodle dishes from each of the following Asian cuisines:
- Chinese
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare the above dishes 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 Asian style rice and noodles
- responding to special customer requests and dietary requirements.
Knowledge Evidence
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 rice and noodle dishes:
- herbs and spices
- rice varieties
- noodle varieties
- contents of stock date codes and rotation labels
- required changes to rice and noodle dishes to reflect cultural and regional considerations and variations
- characteristics of Asian rice and noodle dishes and their ingredients:
- accompaniments and sauces
- appearance and presentation
- combinations of spices
- nutritional value
- quality indicators
- service style
- strength of flavours
- taste
- texture
- preparation methods for Asian rice and noodle dishes:
- marinating
- soaking
- washing
- cookery methods for Asian rice and noodle dishes:
- boiling
- frying
- steaming
- temperatures
- timing
- common accompaniments for Asian rice and noodles:
- condiments
- main dishes
- salads
- stocks and sauces
- appropriate environmental conditions for storing rice and noodle dishes to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian rice and noodles.
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
- an industry workplace
- a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
- fixtures and large equipment:
- blenders and food mills
- food processors
- planetary mixers
- commercial grade work benches (1.5m/person)
- commercial refrigeration facilities:
- designated storage area for dry goods and perishables
- double sink
- gas, electric or induction stove tops (two burners per person)
- grillers, burners, ovens or salamanders as appropriate for the type of cuisine
- storage facilities
- colanders
- containers for hot and cold food
- cutting boards
- deep and shallow pots and pans
- electric rice cookers and steamers
- food handler gloves
- food processors
- graters and peelers
- measures:
- metric calibrated measuring jugs
- measuring spoons
- portion controlled scoops
- platters, dishes, and bowls
- cutlery and serving utensils
- chopsticks
- large plain and slotted metal spoons
- ladles in a variety of sizes
- serving spoons
- wooden spoons
- temperature probes
- thermometers
- tongs and serving utensils
- traditional steamers
- turbo and gas woks
- diverse and comprehensive range of perishable food supplies for Asian cookery
- cleaning materials and equipment:
- cleaning cloths
- commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
- dustpans and brooms
- garbage bins and bags
- hand towel dispenser and hand towels
- mops and buckets
- separate hand basin and antiseptic liquid soap dispenser for hand washing
- sponges, brushes and scourers
- tea towels
- organisational specifications:
- equipment manufacturer instructions
- current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
- mise en place lists, menus, standard recipes and recipes for special dietary requirements
- food safety plan
- guidelines relating to food disposal, storage and presentation requirements
- ordering and docketing paperwork
- safety data sheets (SDS) for cleaning agents and chemicals
- industry-realistic ratios of kitchen staff to customers; these can be:
- staff and customers in an industry workplace during the assessment process; or
- individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
- have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694
