Unit of competency details
SITHASC004 - Prepare Asian sauces, dips and accompaniments (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Superseded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 and present sauces, dips and accompaniments for 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 sauces, dips and accompaniments 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.Prepare, cut and portion ingredients according to recipe and cooking style.
3.4.Minimise waste to maximise profitability of food items prepared.
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4. Prepare sauces, dips and accompaniments.
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4.1.Prepare cooked and uncooked sauces, dips and accompaniments according to recipes and variations.
4.2.Prepare fresh fruit sauces as required.
4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.
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5. Present and store sauces, dips and accompaniments.
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5.1.Present sauces, dips and accompaniments on appropriate service-ware.
5.2.Visually evaluate dish and adjust presentation .
5.3.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
5.4.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 product and make adjustments to ensure a quality product
- adjust taste, texture and appearance of food products according to identified deficiencies.
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Teamwork skills to:
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- work with other team members to meet food production and service requirements.
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Planning and organising skills to:
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- efficiently sequence the stages of 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
SITHASC204 Produce Asian sauces, dips and accompaniments
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 sauces, dips and accompaniments from at least one of the following Asian cuisines:
- Chinese
- Indian
- Indonesian
- Japanese
- Malay and Nonya
- Thai
- Vietnamese
- prepare the above sauces, dips and accompaniments 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 sauces, dips and accompaniments
- 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 sauces, dips and accompaniments:
- aromatics
- herbs and spices
- fruit
- pastes
- sauces
- vegetables
- contents of stock date codes and rotation labels
- required changes to sauces, dips and accompaniments to reflect cultural and regional considerations and variations
- characteristics of sauces, dips and accompaniments and their ingredients:
- appearance and presentation
- combinations of spices
- nutritional value
- quality indicators
- service style
- strength of flavours
- taste
- texture
- common variations that are requested in sauces dips and accompaniments relating to:
- preferences and requirements:
- size and format of ingredients
- type and format of garnishes
- use and combinations of particular ingredients
- preparation methods and considerations for sauces, dips and accompaniments:
- cooking methods
- re-heating
- appropriate environmental conditions for storing sauces, dips and accompaniments to:
- ensure food safety
- optimise shelf life
- safe operational practices using essential functions and features of equipment used to produce Asian sauces, dips and accompaniments.
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)
- containers for hot and cold food
- cutting boards
- food handler gloves
- graters and peelers
- knives
- measurers:
- metric calibrated measuring jugs
- measuring spoons
- portion control scoops
- mincers
- mortar and pestle
- pans and pots:
- stainless steel, cast iron and non-stick fry pans
- stock pots
- scales
- sets of stainless steel bowls
- small utensils:
- fruit corers
- scoops, skimmers and spiders
- scrapers
- spatulas
- strainers
- whisks:
- fine stainless steel wire
- coarse stainless steel wire
- large plain and slotted metal spoons
- ladles in a variety of sizes
- serving spoons
- wooden spoons
- 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
- ordering and docketing paperwork
- food safety plan
- guidelines relating to food disposal, storage and presentation requirements
- 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
