Elements and Performance Criteria
- Prepare nimono, yakimono, agemono and mushimono food items.
- Select and prepare a range of commodities, according to recipe requirements.
- Prepare stocks, using correct ingredients and according to recipe specifications.
- Prepare condiments such as mirin, sake or miso according to recipe guidelines.
- Comply with food hygiene requirements and OHS regulations, in relation to all tasks.
- Follow standard recipes for nimono, yakimono, agemono and mushimono food items accurately.
- Select combinations according to traditional requirements and enterprise practice.
- Produce menu items.
- Prepare nimono, agemono and mushimono dishes according to menu requirements.
- Prepare yakimono according to menu requirements and customer orders, maintaining traditional style and quality.
- Prepare and use marinades for yakimono items, following required steps to ensure the right flavour balance and fragrance quality.
- Use quality ingredients in sauces to achieve the results required by recipe specifications.
- Present food items.
- Check and select Japanese tableware sizes, shapes and colour according to food items and enterprise requirements.
- Serve food and supporting menu items in correct portions and according to customer requirements.
- Use garnishes and condiments consistent with acceptable traditional style of the region and recipe specifications.