Elements and Performance Criteria
- Prepare Asian appetisers and snacks.
- Produce appetisers and snacks using the correct ingredients, to an acceptable enterprise standard, ensuring symmetry and neatness of presentation, appropriate ingredient combinations, precise and uniform ingredients and appropriate serviceware and garnishes.
- Select appropriate dips and sauces to accompany appetisers and snacks.
- Select and use the correct equipment to prepare appetisers and snacks.
- Use quality trimmings or other leftovers where and when appropriate.
- Prepare appetisers and snacks in a logical and sequential manner within the required timeframe.
- Present Asian appetisers and snacks.
- Select size, colour and shape of crockery or serviceware to match that of appetisers, snacks and sauces and according to enterprise specifications.
- Present appetisers and snacks attractively, according to requirements of particular cuisines and enterprise specifications and standards.
- Present sauces and dips according to portion size, requirements of particular cuisines and enterprise specifications.
- Select garnishes and accompaniments according to the style of the region and enterprise requirements.
- Store Asian appetisers and snacks.