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Evidence Guide: SITHASC004A - Prepare sauces, dips and accompaniments for Asian cuisines

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SITHASC004A - Prepare sauces, dips and accompaniments for Asian cuisines

What evidence can you provide to prove your understanding of each of the following citeria?

Produce sauces, dips and accompaniments for Asian cuisines.

  1. Follow standard recipes according to regional and enterprise practices of particular cuisines.
  2. Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments.
  3. Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices.
  4. Prepare a selection of fresh fruit sauces where required.
  5. Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.
  6. Adjust cooked and uncooked sauces according to required taste, consistency and quality.
Follow standard recipes according to regional and enterprise practices of particular cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, measure or weigh, and use a variety of fresh and dried commodities to prepare sauces, dips and accompaniments.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare a range of cooked and uncooked sauces, dips and accompaniments to complement menu items, according to appropriate regional and enterprise practices.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare a selection of fresh fruit sauces where required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust cooked and uncooked sauces according to required taste, consistency and quality.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sauces, dips and accompaniments for Asian cuisines.

  1. Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications.
  2. Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements.
  3. Use garnishes according to acceptable style of the region and recipe specifications.
Match crockery size, colour and shape to the colour of the sauce, dip or accompaniment and enterprise specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present sauces, dips and accompaniments according to portion size, and enterprise and cuisine requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use garnishes according to acceptable style of the region and recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cooked sauces, dips and accompaniments for Asian cuisines.

  1. 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.
  2. Use packaging appropriate for the preservation of freshness, appearance and taste.
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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use packaging appropriate for the preservation of freshness, appearance and taste.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare sauces, dips and accompaniments within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment

preparation of a range of sauces, dips and accompaniments relevant to the particular Asian cuisine

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing sauces, dips and accompaniments.

Context of and specific resources for assessment

Assessment must ensure:

demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

use of authentic and appropriate ingredients

industry-realistic ratios of kitchen staff to customers

preparation of dishes for real customers within typical workplace time constraints.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of practical demonstration of preparing and presenting Asian sauces, dips and accompaniments

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting food

food preparation for particular cuisines, including following recipe requirements

precision cutting techniques and implements for the particular style of Asian cuisine

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, and seasonal delicacies relevant to the particular Asian cuisine and cookery methods

evaluating quality of ingredients, dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, texture and consistency, correct acid balance, correct colour and plate presentation

use of garnishes for presentation, including consideration of colour and eye appeal

maintaining a tidy workstation

planning and organising

working in teams

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

problem-solving skills to adjust flavourings where sauces, dips and accompaniments are not balanced as required by a particular cuisine

literacy skills to read requirements of orders and recipes

numeracy skills to calculate quantities and portions against menus and orders, and to ascertain amounts of flavouring required to achieve required strength and flavour characteristics.

The following knowledge must be assessed as part of this unit:

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to particular Asian cuisines, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance, and chemical reaction in food, e.g. curries, chutneys and pickles

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment

waste minimisation techniques and environmental considerations in relation to Asian sauces, dips and accompaniments.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Regional and enterprise practices may include:

use and combinations of particular ingredients

size and format of ingredients

preferences and requirements related to texture and thickness

type and format of garnishes.

Commodities used in sauces and dips may include:

shrimp paste

fish sauce

stocks

tamarind

lemon and lime juice

herbs, spices, aromatics and condiments

sweetening agents such as sugar, honey and palm sugar

fresh fruits and vegetables.