Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Prepare Asian stocks and soups

KHU-TOU-0029

Australian Equivalent

SITHASC022

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare stocks and soups for Asian cuisines. The unit applies to hospitality and catering organisations that offer Asian cuisine and to cooks who usually work under the guidance of more senior chefs. The unit may be applied to one or more Asian cuisines. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Select ingredients.

0029.E1.O1Confirm food production requirements from standard recipes.

0029.E1.O2Calculate ingredient amounts according to requirements.

0029.E1.O3Identify and select ingredients for stocks and soups from stores according to recipe, quality, freshness and stock rotation requirements.

0029.E1.O4Check perishable supplies for spoilage or contamination prior to preparation.

E2Select, prepare and use equipment.

0029.E2.O1Select type and size of equipment suitable to requirements.

0029.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0029.E2.O3Use equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0029.E3.O1Sort and assemble ingredients according to food production sequencing.

0029.E3.O2Measure, weigh and blend herbs, spices and other ingredients according to recipe requirements.

0029.E3.O3Prepare, cut and portion ingredients according to recipe and cooking style.

0029.E3.O4Minimise waste to maximise profitability of food items prepared.

E4Cook stocks and soups.

0029.E4.O1Select and use relevant cookery processes for stocks and soups.

0029.E4.O2Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality.

0029.E4.O3Use sauces to achieve required results.

0029.E4.O4Incorporate stocks into other dishes according to standard recipes and cuisine requirements.

0029.E4.O5Follow standard recipes and make food quality adjustments within scope of responsibility.

E5Present and store stocks and soups.

0029.E5.O1Portion and present soups on appropriate service-ware.

0029.E5.O2Add accompaniments and garnishes according to standard recipes.

0029.E5.O3Visually evaluate dish and adjust presentation.

0029.E5.O4Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

0029.E5.O5Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.