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 Szechuan and Shanghai cooking but may also be relevant to other regional styles.
SITXFSA001 - Use hygienic practices for food safety
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