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

Re-thermalise chilled and frozen foods

KHU-TOU-0056

Australian Equivalent

SITHCCC033

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to safely re-thermalise bulk amounts of pre-cooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present pre-cooked food items according to food safety procedures and standards. Foods may be entire meals or individual items. This unit applies to workers in hospitality and catering organisations which prepare and serve pre-cooked food that has been chilled or frozen. These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, fast food outlets, residential caterers, meals-on-wheels services, in-flight and other transport caterers, and event and function caterers. The unit applies to individuals who work with very little independence and under close supervisi

Elements & Learning Outcomes

E1Select frozen and chilled foods.

0056.E1.O1Confirm food production requirements from food preparation list.

0056.E1.O2Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

0056.E1.O3Check pre-cooked foods for spoilage or contamination prior to preparation.

0056.E1.O4Dispose of spoilt stock within scope of responsibility and report losses to supervisor.

E2Prepare chilled and frozen food for reheating.

0056.E2.O1Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

0056.E2.O2Space trays and containers to allow air flow.

0056.E2.O3Meet time and temperature standards when thawing products.

0056.E2.O4Transfer food to the point of production and service, maintaining correct temperatures.

E3Reheat pre-cooked food items.

0056.E3.O1Prepare kitchen equipment for reheating food items.

0056.E3.O2Select and load trays and containers appropriate for the equipment type and loading procedures.

0056.E3.O3Space reheating trays and containers to allow air flow.

0056.E3.O4Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

0056.E3.O5Check and record food temperature according to food safety procedures and standards.

0056.E3.O6Clean thermometers between temperature checks of each food item.

E4Maintain, portion, present and serve reheated food.

0056.E4.O1Transfer reheated food safely to heated bain marie or service-ware.

0056.E4.O2Maintain food temperature during preparation according to food safety requirements.

0056.E4.O3Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

0056.E4.O4Portion food items to minimise waste and maximise yield and profitability.

0056.E4.O5Plate food items with appropriate accompaniments and garnishes according to standard recipes.

0056.E4.O6Visually evaluate dishes and adjust presentation.

0056.E4.O7Serve or deliver food items at temperatures that comply with food safety procedures and standards.

0056.E4.O8Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.