Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
- Evaluate freshness and quality of fish prior to preparation.
- Select, prepare and use equipment.
- Prepare fish and accompaniments.
- Present sashimi.
- Serve sashimi on tableware of appropriate shape, size and colour taking steps to retain freshness and quality.
- Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements.
- Visually evaluate dish and adjust presentation.
- Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.