Elements and Performance Criteria
- Produce sauces, dips and accompaniments for Asian cuisines.
- Follow standard recipes according to regional and enterprise practices of particular cuisines.
- Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments.
- Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices.
- Prepare a selection of fresh fruit sauces where required.
- Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.
- Adjust cooked and uncooked sauces according to required taste, consistency and quality.
- Present sauces, dips and accompaniments for Asian cuisines.
- Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications.
- Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements.
- Use garnishes according to acceptable style of the region and recipe specifications.
- Store cooked sauces, dips and accompaniments for Asian cuisines.
- Where required, prepare sauces, dips and accompaniments in advance and store them appropriately under conditions and temperatures that comply with health and safety requirements and that maintain quality and freshness, eating qualities and shelf life.
- Use packaging appropriate for the preservation of freshness, appearance and taste.