Elements and Performance Criteria
- Prepare ingredients for nabemono.
- Produce nabemono.
- Prepare a variety of nabemono including sukiyaki, shabu shabu, kaki dote-nabe, yosenabe and tara chiri nabe.
- Produce a range of sauces consistent with acceptable traditional style of the region according to recipe requirements.
- Select and prepare a variety of accompaniments according to cuisine requirements and enterprise practices.
- Select, prepare and arrange vegetables to accompany nabemono, according to customer preferences and cuisine and enterprise requirements.
- Use correct equipment and utensils according to regional style and enterprise specifications.
- Use correct heating temperature and timing to ensure optimum eating characteristics and appearance of menu items.
- Present nabemono.