The interview test and assessment details are listed as follows:
| Skills Test for Asian
Cook |
Assessment will be based on |
- Debone a whole fresh chicken
- Fillet a whole round fish for steaming
- Prepare a noodle dish consisting of deboned chicken and
sliced vegetables
- Cut a range of vegetables for stir fry, decoration and
as vegetables for service
- Make four portions of Chicken and Corn soup (Use Bones
from chicken for stock)
- Demonstrate basic cutting skills and garnishing.
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- Work methodology
- Cleanliness
- Waste factor of prepare food
- Use of equipment in a tradesperson like manner
- Observation of workplace safety
- Cooking methods
- Presentation techniques
- Seasoning and flavour of food items
- Final kitchen cleanup.
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It is advisable to bring to the assessment the food items required
but not prepared; all preparation must be done in front of the assessor.
You will have 1 hour to complete the practical assessment
Clean uniform and safe shoes must be worn during the assessment.
UNDERPINNING THEORY KNOWLEDGE:
This will be determined by the assessor through oral questioning
and completion of a theory paper if acceptable command of English
language is evident. If not then an interpreter will be used.
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