Assessment Requirements for SITHASC022 Prepare Asian stocks and soups

Release: 1

Assessment Requirements for SITHASC022 Prepare Asian stocks and soups

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 five different stocks and five different soups from at least three of the following Asian cuisines (across the preparation of the five stocks and five soups):

Chinese

Indian

Indonesian

Japanese

Korean

Malay and Nonya

Thai

Vietnamese

prepare the above stocks for use in different recipes:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different stocks

prepare the above soups:

within commercial time constraints

following procedures for portion control and food safety practices when handling and storing soups

responding to at least one special customer request.

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 producing stocks and soups:

herbs and spices

meat:

beef

chicken

lamb

sauces

seafood

vegetables

required changes to stocks and soups to reflect cultural and regional considerations and variations

contents of date codes and rotation labels for stock

characteristics of stocks and soups and their ingredients:

appearance and presentation

combinations of spices

quality indicators

service style

strength of flavours

taste

texture

mise en place requirements for stocks and soups

preparation and cookery processes for Asian stocks and soups

appropriate environmental conditions for storing stocks and soups to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce Asian stocks and soups.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace; or

a simulated industry environment, such as an industry-realistic training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

sink

gas electric or induction stove tops (two burners per person)

grills and griddles

storage facilities

small equipment:

containers for hot and cold food

cutting boards

graters and peelers

knives and Asian cleavers

measures:

measuring jugs

measuring spoons

portion controlled scoops

pans and pots:

stainless steel, cast iron and non-stick fry pans

stock pots

woks

scales

service-ware:

platters, dishes and bowls

cutlery

sets of stainless steel bowls

small utensils:

scoops, skimmers and spiders

strainers

scrapers

tongs

whisks

spoons and ladles

steamer

spice grinder

temperature probe

thermometer

food safe gloves

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 soap 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 and standard recipes

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

safe working environment.

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