SITHASC022 Prepare Asian stocks and soups

Release: 1

SITHASC022 Prepare Asian stocks and soups

Modification History

Not applicable.

Application

This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines.

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.

The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Pre-requisite Unit

Unit Code	Unit Title
SITXFSA005	Use hygienic practices for food safety

Competency Field

Asian Cookery

Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS	PERFORMANCE CRITERIA
Elements describe the essential outcomes	Performance criteria describe the performance needed to demonstrate achievement of the element.
1. Select ingredients.	1.1. Confirm food production requirements from standard recipes. 1.2. Calculate ingredient amounts according to requirements. 1.3. Identify and select ingredients for stocks and soups from stores according to recipe, quality, freshness and stock rotation requirements. 1.4. Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.	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.
3. Portion and prepare ingredients.	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.
4. Cook stocks and soups.	4.1. Select and use relevant cookery processes for stocks and soups. 4.2. Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality. 4.3. Use sauces to achieve required results. 4.4. Incorporate stocks into other dishes according to standard recipes and cuisine requirements. 4.5. Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store stocks and soups.	5.1. Portion and present soups on appropriate service-ware. 5.2. Add accompaniments and garnishes according to standard recipes. 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.

Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.
SKILLS	DESCRIPTION
Reading skills to:	locate information in standard recipes to determine food preparation requirements interpret manufacturer instructions for equipment locate and read date codes and rotation labels on food products.
Writing skills to:	record notes on recipe requirements.
Numeracy skills to:	calculate the number of portions determine cooking times and temperatures measure quantities of ingredients using simple measuring instruments.
Problem-solving skills to:	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.
Self-management skills to:	manage own speed, timing and productivity.

Unit Mapping Information

Supersedes and is equivalent to SITHASC003 Prepare Asian stocks and soups.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694