Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.
Students will be expected to demonstrate the following required skills:
- follow standard recipes to prepare at least three different sauces, dips and accompaniments from at least one of the following Asian cuisines: Chinese; Indian; Indonesian; Japanese; Malay and Nonya; Thai; Vietnamese, and;
- prepare the above sauces, dips and accompaniments for at least six different customers.Students will also be expected to demonstrate the following knowledge:
- culinary terms and trade names for ingredients commonly used in the production of sauces, dips and accompaniments;
- contents of stock date codes and rotation labels;
- required changes to sauces, dips and accompaniments to reflect cultural and regional considerations and variations;
- characteristics of sauces, dips and accompaniments and their ingredients;
- common variations that are requested in sauces dips and accompaniments relating to: preferences and requirements; size and format of ingredients; type and format of garnishes; use and combinations of particular ingredients;
- preparation methods and considerations for sauces, dips and accompaniments;
- appropriate environmental conditions for storing sauces, dips and accompaniments to: ensure food safety; optimise shelf life, and;
- safe operational practices using essential functions and features of equipment used to produce Asian sauces, dips and accompaniments.
