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 Chinese roast meat and poultry dishes

KHU-TOU-0041

Australian Equivalent

SITHASC034

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to prepare and cook roast meats and poultry for Chinese cuisines. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods. The unit applies to hospitality and catering organisations that offer Chinese cuisine and to cooks who usually work under the guidance of more senior chefs. It mainly applies to Cantonese and Peking cooking but may also be relevant to other regional styles. 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.

0041.E1.O1Confirm food production requirements from standard recipes.

0041.E1.O2Calculate ingredient amounts according to requirements.

0041.E1.O3Identify and select meat or poultry cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements.

0041.E1.O4Select other ingredients and marinades according to recipe specification.

E2Select, prepare and use equipment.

0041.E2.O1Select type and size of knives and equipment suitable to requirements.

0041.E2.O2Safely assemble and ensure cleanliness of equipment before use.

0041.E2.O3Use knives and other equipment safely and hygienically according to manufacturer instructions.

E3Portion and prepare ingredients.

0041.E3.O1Thaw frozen meat or poultry safely.

0041.E3.O2Sort and assemble ingredients according to food production sequencing.

0041.E3.O3Measure, weigh and portion ingredients according to recipe requirements.

0041.E3.O4Select and use meat or poultry preparation techniques according to recipe requirements.

0041.E3.O5Minimise waste to maximise profitability of food items prepared.

E4Cook roast meat and poultry.

0041.E4.O1Select and use appropriate cookery processes.

0041.E4.O2Prepare marinades, stuffings and accompaniments as required.

0041.E4.O3Follow standard recipes and make food quality adjustments within scope of responsibility.

E5Present and store roast meat and poultry cuts.

0041.E5.O1Portion and serve meat or poultry according to recipe requirements.

0041.E5.O2Carve and portion meat or poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.

0041.E5.O3Add sauces and garnishes according to standard recipes.

0041.E5.O4Visually evaluate dish and adjust presentation.

0041.E5.O5Store dishes in appropriate environmental conditions.

0041.E5.O6Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.