Elements and Performance Criteria
- Prepare ingredients for Asian stocks and soups.
- Select ingredients for stock and soups including herbs, spices and flavourings, and prepare them according to recipe requirements.
- Prepare ingredients and garnishes to recipe specifications using any specified precision cutting techniques.
- Use correct cooking procedures and equipment in preparing main ingredients, including chicken, beef, lamb, seafood and vegetables, according to enterprise.
- Use fish and other pre-prepared sauces to achieve required results and balance, according to recipe specifications.
- Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.
- Prepare and produce Asian stocks and soups.
- Follow standard recipes according to enterprise practices.
- Prepare stocks and soups using correct herbs, spices and flavourings, according to recipe specifications.
- Use appropriate ingredients according to the menu items and recipe specifications.
- Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.
- Cook or finish off soups quickly and effectively, according to customer orders and recipe specifications.
- Adjust stocks and soups according to required taste, consistency and quality.
- Incorporate stocks into other dishes according to standard recipes and cuisine requirements.
- Present Asian soups.
- Store Asian stocks and soups.