Skills Framework for Food Services Technical Skills and Competencies (Tsc) Reference Document

SKILLS FRAMEWORK FOR FOOD SERVICES TECHNICAL SKILLS AND COMPETENCIES (TSC) REFERENCE DOCUMENT

TSC Category Food and Beverage Operations

TSC Malay Moist-Heat Dish Preparation and Cooking

TSC Description Prepare and present standard and complex Malay moist-heat dishes

TSC Proficiency Level 1 Level 2 Level 3 Level 4 Level 5 Level 6 FSS-FBS-1014-1.1 FSS-FBS-2014-1.1 FSS-FBS-3014-1.1 Prepare ingredients and Prepare standard Malay Prepare complex Malay parts of Malay moist-heat moist-heat dishes with moist-heat dishes using a dishes with different types menu-based presentations combination of moist-heat of flavouring techniques and cooking techniques with equipment fine-plated presentations Knowledge • Types and uses of • Quality characteristics of • Consistency in preparing kitchen tools and Malay moist-heat dishes Malay moist-heat dishes equipment • Recipes and methods of • Methods for trim test, • Principles of Malay preparing different types drained weight test and

moist-heat cooking of Malay moist-heat shrinkage test

techniques dishes • Suitable Malay moist- • Types and correct • Methods of preparing heat dishes based on the proportions of Malay curry and sauces types of events and ingredients and food with blend of spices profiles of customers suited for Malay moist- • Methods of presenting • Preparation time needed heat cooking techniques finished products for Malay moist-heat • Methods and techniques • Complementary dishes for seasoning, combinations of herbs • Food restrictions and flavouring, and and spices best suited special requirements for marinating of food for different types of Malay moist-heat dishes • Indicators of doneness vegetables • Importance of controlling • Aromatics in moist-heat cooking time and cooking methods and temperature methods to use them • Types of condiments, • Importance of matching herbs and spices used in aromatics and cooking Malay moist-heat dishes liquids to main food • Halal food preparation ingredients guidelines • Impact of boiling coconut • Methods of storing milk on holding qualities ingredients and finished • Artistic balance of products complementary flavours, • Importance of ensuring colours, shapes and workstations are up in a textures in garnishes, timely manner food product and plate • Methods of assessing suitable colour, height,

©SkillsFuture Singapore Page 1 of 3 Effective D ate: August 2020, Version 1.1

SKILLS FRAMEWORK FOR FOOD SERVICES TECHNICAL SKILLS AND COMPETENCIES (TSC) REFERENCE DOCUMENT

shape and texture in finished products Abilities • Prepare kitchen tools • Inspect the quality of • Inspect consistency in and equipment needed ingredients for different preparing Malay moist- • Prepare ingredients for types of Malay moist- heat dishes different types of Malay heat dishes • Conduct trim tests, moist-heat dishes • Mix ingredients to drained weight tests and • Cook parts of Malay achieve desired tastes of shrinkage tests to ensure moist-heat dishes at Malay moist-heat dishes quality consistency in required temperatures • Improvise on Malay Malay moist-heat dishes using appropriate moist-heat dishes’ • Provide improvement techniques across ingredients suggestions on dish required time intervals • Cook different types of preparation • Prepare food according Malay moist-heat dishes • Prepare complex Malay to Halal guidelines and • Monitor oil temperature moist-heat dishes using requirements • Use aromatics in cooking a combination of cooking • Store ingredients and processes techniques finished products • Combine complementary • Plate complex Malay appropriately to prolong flavours and cooking moist-heat dishes finely shelf life techniques in preparing • Curate Malay moist-heat • Reinstate workstations Malay moist-heat dishes dishes based on types of • Present finished events and profiles of products with suitable customers colours, heights, shapes • Coordinate different food and textures items to be ready at the allocated time • Cater to special cultural and dietary needs for Malay moist-heat dishes Range of Application Malay moist-heat cooking techniques may include but are not limited to: • Poaching • Simmering • Boiling • Blanching • Steaming • Braising • Stewing

Standard Malay moist-heat dishes may include but are not limited to: • Mee Rebus • Soto Ayam • Bubur Pedas

Complex Malay moist-heat dishes may include but are not limited to: • Gudeg Putih ©SkillsFuture Singapore Page 2 of 3 Effective D ate: August 2020, Version 1.1

SKILLS FRAMEWORK FOR FOOD SERVICES TECHNICAL SKILLS AND COMPETENCIES (TSC) REFERENCE DOCUMENT

• Lemak Siput

Suitability of colours, heights, shapes and textures of Malay moist-heat dishes may differ for different organisations based on the kitchen’s standard operating procedures, recipes and choice of ingredients used.