ITHHCHN03AEM-Prepare and Produce Cantonese (Guangdong) Food

Package for Hospitality Training
(Including Competency Standard, Teacher Focused & Student

Centered Materials and Assessment Tools)
Unit Title:
PREPARE AND PRODUCE CANTONESE
(GUANGDONG) FOOD
Unit Code: ITHHCHN03AEM

Acknowledgements
Writer:
Endah Saraswaty, Food Production Teacher VEDC Jakarta.
Others:
Indonesian Hotels and Restaurant Association
Jakarta International Hotels Association
Ministry of Manpower and Transmigration
Ministry of National Education
Ministry of Culture and Tourism
Tourism Training Australia
Australian National Training Authority
Australian Agency for International Development
This package has been produced to provide information that can be used to
complement the materials that are already available. The package is not
intended to replace current resources.
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) food i
Glossary
Access and equity

Refers to the fact that training should be accessible to everyone regardless of age, gender,
social, cultural, religious or educational background.
Assessment
The formal process ensuring training meets the standards required by industry. This process
is performed by a qualified assessor within a nationally agreed framework.
Assessor
An assessor is a person who is certified by industry to assess whether a worker is competent
to undertake specific tasks.
Competent
Able to do the job and has all the necessary skills, knowledge and attitudes to perform
effectively in the workplace, according to agreed standards.
Competency Based Training

Training that relates to what people must be able to do and measures performance against
agreed standards.
Critical aspects of assessment

Explains the central point of the assessment and the key points to look for when assessing.
Context of assessment
Specifies where, how and by what methods assessment should occur.
Elements
The skills, which make up a unit of competence.
Evidence guide
These are guidelines on how a unit should be assessed.
Fair
Does not disadvantage particular trainees or students.
Flexible
Acknowledges that there is no single approach to the delivery and assessment of
performance in a competency-based system.
Formative assessment
These are small assessment tasks done during training. They assist in making sure that
learning is taking place and also give the trainees or students feedback on their progress.
Key competencies
Competencies that underpin all work performance. These are collecting, analysing and
organising ideas and information, communicating ideas and information, planning and
organising activities, working with others and in teams, solving problems, using technology,
using mathematical ideas and techniques.
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) food ii
These competencies are graded in different levels.
Level of ability to be demonstrated in achieving the key competencies
Level Characteristics
1 Undertakes routine tasks within established procedures and is subject to
frequent progress checks by supervisor.
2 Undertakes broader and more complex tasks with increasing personal autonomy
for own work. Supervisor upon completion checks work.
3 Undertakes complex and non-routine activities, is self directed and responsible
for the work of others.
Linkages to other units

Describes the role of the unit and its place within the full set of competencies specified by
industry. It provides guidance as to which units may be assessed together.
National competency standards

Nationally agreed statements of the skills and knowledge that people need at work and the
standards of performance that are required.
Performance criteria
This is used to judge whether an individual has achieved competence in a unit.
Range of variables
This details the range of different contexts that may apply to a particular unit.
Reliable
Uses methods and procedures that confirm that the competency standards and their levels
are interpreted and applied consistently in all contexts and to all trainees or students.
Standards and certification institute

Ministry of Manpower and Transmigration (MOMT) has given authority to Indonesian Hotels
and Restaurants Association (PHRI) and Association of Indonesian Tours and Travel
Agencies (ASITA) to establish the Institute for the Standardisation and Certification of the
competency of Indonesian workers in the hospitality and tourism industry. The institute will
develop competency standards and information systems for the Standardisation and
Certification of competencies as well as administer competency tests and certify Indonesian
workers in the hospitality and tourism industry.
Summative assessment
The assessment done after training of the completed unit of competence to ensure that
trainees or students have achieved the performance criteria.
Trainee or student
A trainee or student is a person who is being taught knowledge or skills.
Trainer or teacher
A trainer or teacher is a person who facilitates learning.
Underpinning skills and knowledge

Defines the skills and knowledge required to be competent at the specified level.
Unit descriptor
A general description of the competency standard.
Valid
Judgement on the same evidence and criteria
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) food iii
will produce the same assessment outcomes
from different assessors.
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) food iv
Table of Contents
1. Introduction to this guide
1.1 Introduction______________________________________________1
1.2 Time required to achieve competency__________________________1
2. Help for the trainer or teacher
2.1 The role of the trainer or teacher______________________________2
2.2 Delivery strategies_________________________________________2
2.3 Delivery requirements______________________________________2
2.4 Sources of additional information_____________________________2
3. The competency standard______________________________
3.1 Use of the competency standard______________________________3
3.2 Competency standard______________________________________3
4. Delivery strategy
4.1 The content plan__________________________________________5
4.2 How to teach the competency standard________________________9
4.3 Support materials (Overhead transparencies/Handouts)__________12
5. Assessment
5.1 Workplace assessment issues______________________________61
5.1.1 Workplace assessment.....................................................................61
5.1.2 Competent.........................................................................................61
5.1.3 Recognition of current competence...................................................61
5.1.4 Assessors..........................................................................................61
5.2 Underpinning skills and knowledge___________________________61
5.2.1 Assessment of underpinning skills and knowledge...........................61
5.2.2 Examples of assessment tasks.........................................................62
5.3 Suggested assessment for Prepare and produce Cantonese
(Guangdong) food________________________________________62
Appendices
1 Competency assessment result.
2 Group trainee or student assessment record.
3 List of overheads and handouts.
4 Trainee or student evaluation sheet.
5 Amendment list.
Section 1
Introduction to this guide
1.1 Introduction
Welcome to this guide.
This guide uses Competency Based Training to teach workplace skills. It is based on a
competency standard that is a nationally agreed statement of the skills, attitude and
knowledge needed for a particular task. The major emphasis is on what an individual can do
as a result of training. One of the most important characteristics of Competency Based
Training is its focus on training individuals for actual jobs in the workplace.
This will help you teach the competency Prepare and produce Cantonese (Guangdong) food.
This guide deals with the skills and knowledge required to the preparation and presentation of
Cantonese (Guangdong) food.
Linkages to other units:

This unit should be assessed in the workplace or through a simulation process where
equipment and materials are provided.
Care should be taken in developing training to meet the requirements of this unit. For general
and prevocational training, organisations providing training must take into consideration the
full range of industry contexts, with no basis towards individual sectors. The Range of
Variables will assist in this regard. For sector-specific delivery, training should be tailored to
meet the needs of that sector.
Teachers and trainers should structure their sessions according to the:

 needs of their students/trainees
 requirements of their organisation
 time available for training
 training situation.
A delivery strategy has been provided for the teachers and trainers. The suggested content
gives an indication of what needs to be covered in the program to meet the competency
standard.
The delivery strategy used and assessment provided in this unit are not compulsory and
should be used as a guide. Teachers and trainers are encouraged to utilise their own
industry knowledge, experience, local examples and products to adapt the materials or
develop their own resources, in order to ensure the relevance of the training.
1.2 Time required to achieve competency

Under Competency Based Training, the focus should be on achieving competence, not on
fulfilling a particular time requirement, as different trainees may take different lengths of time
to be competent in a particular skill.
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) food 1
Section 2
Help for the trainer or
teacher
2.1 The role of the trainer or teacher
One of your roles as a trainer or teacher is to ensure high standards of service through
effective training. To ensure that you are ready to start working on this competency with
trainees or students, consider the following questions:
How confident do you feel about your own knowledge and skills required to deliver each
element?
Is there any new information or laws that you may need to access before you start training?
Do you feel confident about demonstrating the practical tasks?
Will you be able to clearly explain the underpinning knowledge that your trainee or student will
need to do the job properly?
Are you aware of the scope of industry situations in which the competency may apply?
Are you aware of the language, literacy and numeracy skills your trainees or students need to
demonstrate competency in this standard?
Have you considered access and equity issues in planning the delivery of this training
program?
2.2 Delivery strategies

The range of training activities that has been suggested for delivering this competency may
include:
 actual tasks
 projects and assignments
 case studies
 lectures
 videos and references
 group activities
 role-plays and simulations.
Trainers or teachers should select training strategies that are appropriate for the competency
being taught, the situation and the needs of the learners. For example, if practising on-the-job
is not possible, varied simulations and role-plays may be appropriate.
2.3 Delivery requirements

Classroom space for delivery to trainees, whiteboard/blackboard, overhead projector,
overhead projector screen, flip chart, flip chart paper and multimedia.
2.4 Source of additional information

Sources of information may include some of the following categories:
 text books
 professional journals
 Tourism Training Australia website: www.tourismtraining.com.au
 Industry Associations – Indonesian Hotels and Restaurants Association (PHRI)
Jl. R.P. Soeroso 27 GHI (Gondangdia Lama) Jakarta 10350
Phone: (021) 310 2922
 Teacher Associations – PPPG
Jl. Raya Parung KM.22-23 Bojongsari, Sawangan – Depok (West Java)
Phone: (021) 743 1271
Section 3
The competency
standard
3.1 Use of the competency standard
In a training situation the competency standard assists the trainer or teacher to:
 identify what trainees or students have to do
 identify what trainees or students have already done
 check trainees’ or students’ progress
 ensure that all elements and performance criteria in training and assessing are
covered.
3.2 Competency standard

UNIT ITHHCHN03AES PREPARE AND PRODUCE CANTONESE (GUANGDONG) FOOD
UNIT DESCRIPTOR This unit deals with the preparation and presentation of
Cantonese (Guangdong) food.
ELEMENTS PERFORMANCE CRITERIA

01 Identify the key 1.1 Commodities, including herbs and spices, used in
characteristics of Guangdong cookery are identified in English and
Cantonese Chinese.
(Guangdong) cuisine 1.2 Key characteristics of Guangdong cuisine and
service are identified and demonstrated in
accordance with establishment requirements.
02 Prepare and set up 2.1 Work stations are set up complete with associated
work stations equipment according to occupational, health and
safety requirements.
2.2 Equipment is assembled for use in accordance with
establishment requirements.
2.3 Routine care and maintenance tasks are carried out
according to instructions.
03 Prepare ingredients 3.1 Stocks are prepared according to recipe
specifications.
3.2 Ingredients are selected, prepared and portioned to
correct standard recipe specification.
3.3 Precision cutting techniques are used according to
specification and recipe.
3.4 Marinades and velveting mixtures are prepared,
portioned and stored at correct temperature.
3.5 Sauces and flavourings are made, organised and
portioned according to enterprise practice
04 Cook and produce 4.1 Use correct marinades and velveting procedures for
Guangdong menu prepared main ingredients E.g.: Chicken, pork,
items beef, seafood, noodles, rice and vegetables
according to enterprise requirements.
4.2 Blend and modify flavours according to the food
item and recipe specifications.
4.3 Temperatures are controlled during all stages of stir
frying, oil and water blanching, deep frying
according to health and safety procedures.
05 Present cooked food 5.1 Crockery, size, colour and shape is selected and
checked prior to plating.
5.2 Food is presented without drips or spills, neatly and
attractively, to create customer appeal.
06 Apply workplace 6.1 Tasks are carried out associated with specific
practices instructions
6.2 Health and safety risks meet the requirements of
OH & S legislation.
6.3 Tidy and clean workplace is maintained according
to health requirements.
RANGE OF VARIABLES
1. This unit applies to security operations in the following premises :
1.1 Hotels
1.2 Restaurants
1.3 Take-aways
1.4 Food halls
1.5 Commercial catering operations
1.6 Function facilities.
2. Cantonese (Guangdong) food refers to the following commodities which are used in
the food preparation including:
2.1 Meat (beef, pork, lamb)
2.2 Seafood
2.3 Rice and noodles
2.4 Vegetables (fresh and dried)
2.5 Commodities, fresh, dried and preserved.
EVIDENCE GUIDE
1. To demonstrate competence, evidence of knowledge and skills in the following
areas is required:
1.1 Knowledge of:
a. five flavour principles of Guangdong cuisine
b. menu items
c. culinary terms
d. cookery techniques
e. equipment and maintenance
f. temperature control and timing
g. commodities (fresh, dried and preserved)
h. herbs and spices (fresh and dried)
i. seasonal ingredients (eg. festivities, traditional)
j. blending and balancing flavours
k. marinades and sauces
l. thickening agents
m. portion control
n. service procedures
o. occupational health and safety
p. hygiene practices.
1.2 Skills in:
a. planning and organising
b. team work
c. using precision cutting techniques
d. following standard recipe specifications
e. using and handle the wok correctly
f. maintaining a tidy work station
g. assessing sauce consistency
h. structuring flavour
i. balancing texture
j. achieving correct colour and plate presentation.
2. This unit should be assessed in the workplace or through a simulation process
where equipment and materials are provided.
KEY COMPETENCIES LEVEL KEY COMPETENCIES IN THIS LEVEL

IN THIS UNIT UNIT
Collecting, organising and 2 Using mathematical ideas and 1
analysing information techniques
Communicating ideas and 1 Solving problems 1
information
Planning and organising 2 Using technology 1
activities
Working with others and in 2
teams
Section 4
Delivery strategy
4.1 The content plan
Note: In delivering the training below, teachers, trainers, trainees, students and assessors ensure compliance with full
details contained in the competency standard.
Element and Performance Range of Variables Additional Content Training Topics Activity Visual
Criteria
0.1 Identify the key characteristic of This unit applies to security History of Cantonese History of Cantonese Dis OHT 1
Cantonese (Guangdong) cuisine. operations in the following (Guangdong) cuisine. (Guangdong) HO 1a-b
premise: cuisine.
 hotel
 restaurants
 take-aways
 food halls
 catering operations
 function facilities.
1.1. Key commodities, including herbs Cantonese (Guangdong) food Cantonese B OHT 2a-c
and spices, used in Cantonese refers to the following ingredients HO 2a-g
cookery are identified in English commodities which are used in
and Chinese. the food preparation including:
1.2. Key characteristics of Guangdong  meat (beef, pork, lamb) Characteristics of B OHT 3
cuisine and service are identified  seafood Cantonese Dem
and demonstrated in accordance  rice, noodles (Guangdong) Food
with establishment requirements.  vegetables (fresh and dried)
 commodities - fresh, dried
and preserved.
0.2 Prepare and set up work station.

2.1. Work-stations are set up complete Preparing work Dis OHT 4a-b
with associated equipment station set-up
according to occupational, health
and safety requirements.
2.2. Equipment is assembled for use in Kitchen equipment Dis HO 3a-c
accordance with establishment
requirements.
Criteria
2.3. Routine care and maintenance tasks Routine care and Dis HO 4a-b
are carried out according to maintenance of
instructions. kitchen equipment
0.3 Prepare ingredients.

3.1 Stock are prepared according to Different types of Dis OHT 5
regional recipe specifications. Cantonese stock
Cantonese stock Dem OHT 6a-b
PA & HO 5a-b
3.2 Ingredients are selected, prepared How to prepare the Dis OHT 7
and portioned to correct standard ingredients PA
recipe specification.
3.3 Precision cutting techniques are Cutting techniques in Dis OHT 8
used according to specification and Cantonese cookery Dem, PA HO 6a-c
recipe.
3.4 Marinades and velveting mixtures Handling marinades Dis OHT 9
are prepare, portioned and store at and velveting mixture
correct temperature. Cantonese marinade Dis OHT 10 &
Dem, PA HO 7
3.5 Sauces and flavourings are made, The types of Dis OHT 11
organised and portion according to Cantonese sauce
enterprise practice. Chinese sauce HO 8
0.4 Cook and produce Guangdong

menu items.
4.1. Use correct marinades and velveting How to design How to design a Dis OHT 12 &
procedures for prepared main Cantonese menu Cantonese menu HO 9
ingredients E.g. chicken, pork, beef, Methods of Cantonese Cantonese menu B OHT 13 &
seafood, noodles, rice and Cookery PA HO 10
vegetables according to enterprises Methods of Dis OHT 14
requirements. Cantonese cookery HO 11
Criteria
4.2. Blend and modify flavours according
to the food item and recipe
specifications.
4.3. Temperatures are controlled during Cantonese original Dis HO 12a-f
all stages of stir frying, oil and water recipes Dem
blanching, deep-frying according to PA
health and safety procedures.
0.5 Present cooked food.

5.1. Crockery size, colour and shape is How to present Dis OHT 15
selected and checked prior to Cantonese food Dem
plating. PA
5.2. Food is presented without drips or
spills, neatly and attractively, to
create customer appeal.
0.6 Apply workplace practices.

6.1. Tasks are carried out associated Safety and hygiene Dis OHT 16
with specific instructions. HO 13a-d
6.2. Health and safety risks associated
with the equipment and facilities are
promptly attended to meet the
requirements of OH & S legislation.
6.3. Tidy and clean workplaces are
maintained according to health
requirements.
Legend:
Brainstorm – B Guest Speaker – GS Project – Pro
Case Study – CS Hand Out – HO Questioning – Q
Demonstration – Dem Multimedia – MM Role Play – RP
Discussion – Dis Notes to Trainer or Teacher - NTT Research – R
Excursion – Ex Overhead Transparency – OHT Simulation – S
Group Work – GW Practical Application - PA Video – V
Presentation – Pre
4.2 How to teach the competency standard
What skills, knowledge and How will I transfer the skills, knowledge and attitude to the trainee or student?
attitude do I want the trainee or
student to have?
History of Cantonese (Guangdong) cuisine Teacher to show and explain OHT 1 [The history of Cantonese (Guangdong) cuisine] and Handout 1a-b
[The history of Cantonese (Guangdong) cuisine] to the trainees.
Group discussion and trainees take notes.
Cantonese ingredients Trainees to brainstorm what kind of ingredients are used in Cantonese cookery.
Trainees identify the ingredients in Chinese and English.
Trainees to present their information about the ingredients in Chinese and English.
Teacher to show and explain OHT 2a-c [Cantonese ingredients] to the trainees.
Teacher to give Handout 2a-g [Cantonese ingredients] to the trainees.
Trainees take notes.
The characteristics of Cantonese food Teacher to show and explain OHT 3 [Characteristics of Cantonese cuisine] to the trainees.
Trainees in small groups brainstorm the characteristics of Cantonese cuisine.
Teacher to demonstrate how to cook Cantonese (Guangdong) food.
Trainees practice cooking Cantonese (Guangdong) food.
Preparing work station set-up including Teacher to show and explain OHT 4a-b [Workstation set-up] to the trainees.
kitchen equipment Trainees discuss about how to lay-out work station in Cantonese kitchen.
Teacher to give Handout 3a-c [Kitchen equipment] to the trainees.
Trainees observe practical kitchen set-ups.
Routine care and maintenance of kitchen Teacher to give Handout 4a-b [Routine care and maintenance of kitchen equipment] to the trainees
equipment Trainees discuss routine care and maintenance of equipment.
Trainer demonstrates basic routine care and maintenance of equipment.
Trainees implement equipment care and maintenance after a cooking session.
The types of Cantonese tock Teacher to show and explain OHT 5 [The type of Cantonese stocks] to the trainees.
Teacher to show and explain OHT 6a-b and Handout 5a-b [Stock recipe] to the trainees.
Teacher to demonstrate how to make stock according to regional recipes.
Trainees practise how to make stock according to regional recipes.
student to have?
Trainees to present their stock to the teacher for assessment and comment.
Preparing the ingredients Teacher to show and explain OHT 7 [How to prepare the ingredients] to the trainees.
Trainees prepare the ingredients according to standard recipe and present to trainer for feedback.
Cutting techniques in Cantonese Teacher to show and explain OHT 8 [Cutting techniques in Cantonese cookery] and Handout 6a-c
(Guangdong) cookery [Precision cutting techniques] to the trainees.
Teacher to demonstrate cutting techniques.
Trainees practice range of nominated cutting techniques.
Handling the marinades and velveting Teacher to show and explain OHT 9 [Handling the marinades and velveting mixtures] to the trainees.
mixtures
Cantonese marinades Teacher to show and explain OHT 10 and Handout 7 [Recipe] to the trainees.
Teacher explain about temperature for storing marinades and velvet mixtures.
Teacher to demonstrate how to make marinades and velveting mixtures.
Trainees practise how to make marinades and velveting mixtures.
Type of Cantonese sauces Teacher to show and explain OHT 11 [The type of Cantonese cooking] to the trainees.
Teacher to give Handout 8 [Chinese sauce in Cantonese cooking] to the trainees.
Trainees practise how to make various nominated sauces.
Designing a Cantonese menu Teacher to show and explain OHT 12 and Handout 9 [How to design Cantonese menu] to the trainees.
Teacher to show and explain OHT 13 and Handout 10 [Sample of Cantonese menu] to the trainees.
Cantonese menu Trainees in a small group to brainstorm about how to design Cantonese menu.
Trainees to practice design a Cantonese menu design.
Method of Cantonese cookery Teacher to show and explain OHT 14 [Method of Cantonese cookery] and Handout 11 [Method of
Cantonese cookery] to the trainees.
Cantonese original recipe
Teacher to give Handout 12a-f [Cantonese original recipe] to the trainees.
Teacher to explain about Cantonese Original Recipe to the trainees.
Teacher to demonstrate how to prepare and to cook meat, seafood, chicken, vegetables, noodle, etc. in
Cantonese food.
student to have?
Trainees practice how to prepare and to cook meat, seafood, chicken, vegetables and noodle in Cantonese
food.
Presenting Cantonese food Teacher to show and explain OHT 15 [How to present Cantonese food] to the trainees.
Teacher demonstrates how to plate Cantonese food according to crockery size, colour and shape.
Trainees practice plating Cantonese food.
Using the format, teacher assesses the trainees plating of food.
Health, safety and hygiene issues Teacher to show OHT 16 [Hygiene, health and safety] and give Handout 13a-d [Hygiene, health and
safety] to the trainees.
Trainer conducts question and answer session on health & safety issues.
Trainees implement safe and hygienic practice during cooking sessions.
4.3. Support materials
(Overhead transparencies /
Handout)
OHT 1
The history of Cantonese (Guangdong)

cuisine
Cantonese cooking can be divided into three types:
1. Cantonese cooking
2. Chaochow cooking
3. Tung-chiang cooking.
HO 1a

cuisine
Cantonese cooking, one of the four great cuisines of China, is well

known for its abundant variety. Being close to the mountains and sea, it
has been easy for the Cantonese people to raise many kinds of
animals. The broad range of ingredients and fine mixtures are unique
features of Cantonese cooking.
Cantonese cooking can be divided into three types; that of Canton, of
Chaochow, and of Tungchiang. Each has its individual specialities. So-
called “ Cantonese cooking” usually means the cuisine of Canton.
1. Cantonese Cooking
Cantonese cooking has a very long history. It is said that at the
time of the first Emperor of Ch’ing (221 – 206 B.C), the food of
this area was already very famous.
During the latter half of the Ch’ing dynasty (A.D 1644 – 1911), the
port of Canton was formally opened to foreign trade. Owing to
increased contact brought about by sea trade between Chinese
and foreign merchants, dining became more important than ever
before. People emigrated to other countries. Cooking from other
parts of the country arrived and contributed different to styles of
cuisine. New ideas were exchanged so frequently that special
techniques of Peking, Soochow, Yangchow and Szechuan
cuisines became an integral part of Cantonese cooking. Methods
for pan-frying, deep-frying, frying and even the Western technique
of baking were chosen to combine with the original local cooking
style, producing a unique cuisine of seemingly infinite variety.
Cantonese cooking, in absorbing elements of other Chinese
styles and Western food, offers an excellent flavour selection.
Because of the hot climate in Canton, the food is meant to be
mainly refreshing, crisp and tender, lighter and with less of a
greasy taste. It is neither too spicy, nor too sweet, and preserves
the original flavour of the ingredients. Much attention is paid to
controlling the temperature of the fire/cooking heat.
HO 1b

cuisine (cont’d)
2. Chaochow Cooking
The Chaochow area is located in the delta of the Han river where
fish and shrimp are harvested - much of the income in the area
was derived from overseas & these higher incomes produced an
increased interest in good food. Thus Chaochow cuisine was able
to hold its own among the famous cooking styles of northern and
southern China.
Chaochow food is well-known for its seafood & many of the
ingredients are home-grown: thus it is known for its “farm taste”.
It is popular because the original flavour of the ingredients is not
hidden, and as a banquet cuisine it is a visual feast as well.
Sauces are an important part of cuisine, composed of original

juices to which only salt and spices have been added. Oyster
sauce is added for flavouring and sugar for sweetness. Indeed,
Chaochow cooking is known for its many sweet dishes.
3. Tung-chiang food
Tung-chiang food is also known as Haka cuisine, for it is the

special fare of that group. This cuisine is rather conservative in its
preparation and hence it has a “hometown” flavour.
The Haka settlements were in the mountains and their food

consisted of local products – fresh & salted vegetables, dried
turnip, bean curd, salted fish, pork, duck, chicken & eggs, sour
and pickled vegetables. Very little seafood was consumed.
Haka cuisine can be very spicy when prepared with ginger and
garlic. It is said that these spices can rid the body of pestilences.
Oiliness is a characteristic of Haka food because of the need for a
higher calorific intake demanded by labouring in the fields, so it is
not surprising that a lot of oil is used when cooking.
Haka food preparation is much simpler than Cantonese or
Chaochow food and fewer spices and ingredients are used.
OHT 2a
Cantonese ingredients
1. Vegetables
No English China
a. Bitter Melon Fooh Gwah
b. Bean Sprout Daai Dow Ngaah
c. Bamboo Shoot Jook Sun
d. Chinese White Baak Choy
Cabbage
e. Chinese Cabbage Gai Larn
f. Chinese Pea Haw Laahn
g. Chinese Parsley Yien Say
h. Chinese Mushroom Doong Gwooh
i. Garlic Sin Tow
j. Leeks Daai Gow Choy
k. Onion Choong
l. Pea Sprout Ngaah Choy
OHT 2b
Cantonese ingredients (cont’d)
2. Meat, Poultry & Seafood

No English Chinese
a. Meat:
 beef Ngow
 pork Juk
b. Poultry:
 chicken Ghuy
 duck Gnaap
c. Seafood:
 shrimps Haah
 prawns Daai Haah
 crab Pong Haai
 carp Lay Yu
 snapper Hoong Yu
 abalone Bow Yu
OHT 2c
3. Herb and Spices
No English Chinese
a. Ginger Root Geung
b. Chinese Star Anise Baat Gok
c. Fennel Wooi Heung
d. Annise-Pepper Of China Faah Jiu
e. Clove Ding Heung
f. Chinese Cinnamon Yook Gwuy
HO 2a
Cantonese ingredients
1. Vegetables
Bitter melon = Fooh gwaah
A clear green vegetable. It is about the size of a cucumber and

possesses a wrinkled surface. Inside is a layer of white or pink spongy
pulp and seed; this must be removed before cooking.
Fooh gwaah, bitter melon
Bean sprout = Daai dow ngaah
They are usually golden yellow in colour and possess a strong flavour
and a rather crunchy texture. The hood colour varies according to the
type of bean used.
Bean sprout
HO 2b
- Bamboo shoot = Jook sun
The young shoots are used for food. The skin is scraped and the
bamboo shoot is boiled until soft.
- Chinese white cabage = Baak-choy
The name baak-choy really means “white cabbage” Baak-choy is a

white longitudinal leafy vegetable about 9 to 12 inches long. The
older leaves are often tinged with pale green.
- Chinese cabbage = Gai larn

Is a long tender green leaf vegetable with thin stalks which are curved
to form a round shape. It is also has a sprig of tiny yellow flowers on
the centre stalks when fully matured. This is another popular
vegetable, and is use in all types of dishes, especially the noodle
ones.
HO 2c

- Chinese pea = Haw laahn dow
Varieties of pea (usually available in spring), which have very tender

pods. They need only be topped and tailed before cooking and are
eaten pod and all.
- Chinese parsley = Yien say

This is known as coriander and can very easily be grown in your own
garden. It is a small, delicate, green-leaf plant which imparts a highly
flavoured taste and a delightful aroma to a dish. The young green
leaves are used as a garnish or in a salad, and the long green stalks
are used in stock or for flavouring.
- Chinese mushroom= Doong gwooh
Obtainable in Asian countries, the best are said to come from Japan.
They are grey to black in colour and come in different sizes (small to
large).
HO 2d
- Garlic = Sin tow
Garlic is a bulb similar to an onion but it can be broken away in

separate cloves. It can be chopped finely, crushed or pressed to
release the juice, and is used to flavour Chinese dishes.
- Leeks = Daai gow choy
Not as pungent as onions or shallots, the leek is a winter plant native

to Europe. It is best used fresh in soup
HO 2e
- Onion = Choong
Mild and often sweet, can be chopped for cooking. When sautéed in
butter, it can be cooled, covered and placed in the refrigerator.
- Pea sprout = Ngaah choy
Pea sprouts are tiny shoots issuing from a little pea. The pea sprouts
often still carry an olive-green hood, which should be plucked off
during the washing. If the roots at the tail of the snow-white stem are
too long, they should also be plucked off. Pea sprouts should be
used the same day they are purchased.
Pea sprouts
HO 2f
2. Meat, Poultry and Seafood
2.1. Meat
- Beef
Beef cuts are called Ngow Baak Naam (hundred abdomen of

beef). A coarse cut of meat full of muscle and strong fibres.
- Pork
Ngung faah yuk is the name of “ five-flowered pork”. It has a

layer of skin, and then four or five alternate layers of fat and lean
tissue, ending with a generous layer of lean meat. Five-flowered
pork is taken from the loin of a pig.
2.2. Poultry
- Chicken (ghuy)
In Chinese chicken is called ghuy. When purchasing chicken,

the safest thing to do is to rely upon roasters and broilers.
Choose a chicken that is plump, has smooth, moist skin, and
flexible, yielding breastbone, wing, legs and feet. If a fatty
chicken is desired, choose one with yellowish moist skin; but if
tenderness is the main concern, choose one with satiny white
skin. Roasting chickens are young, usually anywhere from 5 to 9
months old and weigh from 3.5 to 5.5 pounds. Broilers weigh
around 2 pounds, are extremely tender, but have one drawback
in that they usually possess more weight in bone than meat.
- Duck
Ngaap is the name for duck. Roasting ducks run from 4 to 7

pounds. Before buying a duck, be sure that it is around 5 to 6
month old. To discover whether the duck will be tender or not,
pinch the windpipe; if it is rubbery and elastically supple, the
duck will be tender - if the windpipe is stiff to the pinch, and
resists or cracks, look for a younger bird.
HO 2g
2.3. Seafood
The seafood most eaten in China are shrimp (haah), Prawns
(daai), Crab (poong haai), Carp (lay yu), Red Snapper (hoong
yu) and Abalone (bow yu).
In China, fish are used as a symbol of wealth and abundance.
In selecting fresh or frozen fish, always be sure that the fish
has bright red gills, bright eyes that remain firm to the touch,
firm elastic flesh, and a fresh odour. Clean and dress fish
immediately, washing it under running cold water, wiping it
inside and out, sprinkling it lightly with salt, and placing it in the
coldest part of your freezer or refrigerator until ready to use.
3. Herb and Spices
1.1. Herb
- Ginger root (geung)
A tuber with a hot spicy flavour it resembles a scrawny potato
with a lot of tiny potatoes sprouting out all over it. Under that
brown scaly skin, however, the pungent ginger is of a rich ivory
colour. The dried, ground variety should never be used as a
substitute for the fresh. It is better to omit ginger from the recipe
altogether if you cannot obtain fresh roots. The older the ginger
is, the sharper the spiciness and the more fibrous the tuber. If
you are lucky enough to obtain very young ginger root, these
tender, delicate, fibreless tubers impart a deliciously subtle
flavour to anything with which they are cooked. They also
excellent if marinated in vinegar, oil and sugar; and they are
delicious candied.
3.2. Spices
- Chinese spices
Chinese cooks usually have quite a well-rounded knowledge of
spices and herbs, and they often employ these aromatic gems
in frugal quantities in order to enhance the flavour and
fragrance of the dishes they are making. The five spices most
frequently used may be purchased mixed or singly, whole or
powdered. If purchased mixed in powdered they called “Heung
New Fun” (spices of five fragrances). Heung new fun consists
of the following five spices - Baat gok (the chinese star anise),
Wooi heung (fennel), Faah jiu(the anise-pepper of China), Ding
heung (the clove) and Yook Gwuy (chinese cinnamon).
OHT 3
Characteristics of Cantonese cuisine
a. Crisp and tender
b. Sour
c. Spicy
d. Oily.
OHT 4a
Workstation set–up
1. Prepare the working area
2. Prepare the kitchen equipment
3. Design the lay out.
Kitchen equipment
No English Chinese
a. Multi-Purpose Pan Wok
b. Steam Lantern Jing Loong
c. Steamer Daai See Fooh
d. Cleaver Blade
e. Chopping-Block Jum Baahn
OHT 4b
Workstation set–up
HO 3a
Kitchen equipment
1. Wok (Multi-Purpose Pan)
The Chinese wok is a most useful utensil. It is cone-shaped

with a rounded bottom and is normally made of iron. A wok is
ideal for stir-frying, the cooking method most commonly used
in China.
2. Jing Loong (Steam Lantern)
It is a special item full of tiers of porous bamboo mesh-woven

trays for the steaming of Dim Sum and a type of popular
bread called Bow.
HO 3b
Kitchen equipment (cont’d)

3. Daai See Fooh (Pot Steamer)
It is the pot for steaming. The Pot is perforated with holes and inverted
in boiling water up to about three quarters of its height. The dish
containing the ingredients to be steamed is balanced upon this inverted
pot, the lid of the steamer is tightly placed upon the pot. The heat is
raised until the water re-boils, and then the heat is turned down.
(Rapidly boiling water does not give much more heat than plain boiling
water but raises the fuel bill).
4. Cleaver Blade
Chopping and cutting are done with Cleavers of varying sizes. For
mincing, a pair of cleavers of equal weight and size should be used.
Small cleavers generally have blades about 3 inches wide and 6 to 8
inches long. The blunt edge at the top of the blade is anywhere from
1/16 to 1/8 of an inch wide. The edge of the blade is kept razor sharp.
HO 3c
Kitchen equipment (cont’d)
5. Jum Baahn (Chopping-Block)
Jum Baahn (chopping-Block) for heavy chopping, mincing and boning

is generally a smooth-surfaced section of the whole of a tree. It has a
diameter of about 12 to 15 inches, and its height is about 6 to 8 inches.
Mincing to a pulp and light slicing are done on an ordinary cutting
board, which may be purchased under the name of chopping-board.
HO 4a
Routine care and maintenance of

kitchen equipment
1. Multi purpose pan:

1. Wash your wok after use.
2. Dry it immediately to prevent any rust from
forming.
3. Wipe it over with a paper towel.
4. Moisten with a little cooking oil, to protect it
before putting it away.
5. Hang your wok on the hook near the
burner/range.
2. Steam Lantern:
1. Wash the bamboo steamer after using.
2. Scour thoroughly with scrubber.
3. Wipe over with a paper towel.
4. Dry.
5. Keep it in a cupboard to protect it from the
dust.
HO 4b
Routine care and maintenance of

kitchen equipment (cont’d)
3. Steamer and Cleaver Blade:

1. Wash the steamer & cleaver after using.
2. Scour thoroughly with steel wool.
4. Leave for a few minutes until dry.
5. Keep in cupboard to protect from the dust.
4. Chopping – Block:
1. Wash the chopping-block after use.
2. Scour thoroughly with scrubber until clean.
4. Dry.
5. Keep the chopping board on the working
table.
6. Cover the chopping block with a piece of
cloth.
OHT 5
The type of Cantonese stocks
1. Brown Stock made of meat bones
and meat soup
2. Chicken Stock made of chicken
carcass and pork bones
OHT 6a & HO 5a
Stock recipe
Cantonese Stock
a. Brown Stock
Ingredients:
Any type of meat bone 2 pounds

Soup meat 1 pound
Onion 2 pieces
Peppercorn 5 pieces
Assorted vegetables or trimming
Method:
1. Brown the bones, soup meat and cut-up onion
under the griller or fry in a shallow frying pan.
2. Place in a deep saucepan, add peppercorns and
chopped vegetables
3. Cover with water (7000 cc.) and bring to the boil.
4. Turn down heat and allow to simmer 1 – 2 hours.
5. Allow to cool, preferably overnight.
6. Remove any scum and fat that have congealed
on top.
7. Bring to the boil once again.
8. Strain stock and when cool, store in the
refrigerator at 4C - 6C.
9. This stock can be used as the base of sauce,
gravy and soup.
OHT 6b & HO 5b
Stock recipe (cont’d)

b. Chicken Stock
Ingredients:
Chicken carcass, giblets 2 pounds

Pork bones 2 pounds
Peppercorn 5 pieces
Cut-up vegetables (onion, 1 pound
turnips, celery and carrots)
Fresh ginger 1 piece
Method:
1. Place chicken carcass and pork bones,
peppercorns, cut-up vegetables and fresh ginger
in a large saucepan.
2. Cover with water and bring to the boil.
3. Simmer for 1 hour and allow to cool.
4. Remove any scum and fat; and bring to the boil
again.
5. Strain stock and use as desire.
6. It is not necessary to add salt to the stock,
especially if it is to be stored (at 4C – 6C),
because the seasoning will be added when
preparing dishes required.
OHT 7
How to prepare the ingredients
1. Select the ingredients according to the standard

recipe.
2. Wash and peel all of the ingredients.
3. Cut them into pieces according to the recipe.
4. Prepare the seasonings.
5. Cooking can be started.
OHT 8
Cutting technique in Cantonese cookery
1. Slice (diagonal/vertical).
2. Shred.
3. Chop.
4. Mince.
5. Cylinder (Roll Cuts).
6. Cube.
7. Dice.
8. Decorative Cuts (flower shaped rolls;

Arrowheads).
9. Segment/Wedge.
HO 6a
Precision cutting techniques
1. Slice
Cut the food into thin oblong pieces either diagonally or

straight across (in size 5 cm by 2 cm). This cutting is used
specially for hard vegetables.
Diagonal Cutting Vertical/straight Cutting
2. Shred
The ingredients are first cut in to thin slices, then shred into
very thin strips (2 – 3 cm. in length).
3. Chop
Using the cleaver to cut ingredients into small pieces.
HO 6b
Precision cutting techniques (cont’d)
4. Cube
Cut the ingredients into cubes (1 cm – 2 cm)
5. Dice
Cut the ingredients into small cube (0,5 cm) or even smaller.
6. Mince
Chop the ingredients very finely with two cleavers or put

through a mincer.
HO 6c
Precision cutting techniques (cont’d)
7. Decorative Cuts
This cut is especially for hard vegetables (carrots, turnips

etc.). There are two types of decorative cuts - “Flower
shaped roll” and “Arrow-heads”
flower shaped roll arrow-heads
8. Roll Cuts
Especially for stalk vegetables (green-bean, asparagus etc.).
9. Wedge / Segment Cuts
OHT 9
Handling the marinades and velveting

mixtures
1. Prepare bowls (about 6 inches in diameter).
2. Prepare the ingredients according to standard

recipe.
3. Mix the ingredients altogether.
4. Stir the mixtures constantly until the ingredients

are mixed well.
5. Place the mixture in a bowl and cover the bowl

with plastic wrap.
6. Keep the marinades/velveting mixtures in
refrigerator at 4 C – 6 C degrees.
OHT 10 & HO 7
Recipe
Cantonese Marinades
Yield: 600 CC.
Ingredients:
Soy Sauce 500 cc
Salt 5 gr
Sugar 50 gr
Pepper 5 gr
Vegetable Oil 50 cc
Method:
Mix all ingredient into sauce.
Place the sauce in a bowl.
Cover the bowl with plastic wrap.
Keep it in refrigerator at 6 C – 8 C before use.
OHT 11
The type of Cantonese cooking
No English Chinese
1 Soya Sauce Jeung Yow
2 Oyster Sauce Ho-Yow
3 Black Fermented Dow See

Beans
4 Red Sauce Hoy Sien Jeung
5 Aromatic Red Bean Saang See Jeung

Sauce
HO 8
Chinese sauce in Cantonese cooking
1. Jeung Yow (Soy Sauce)

An almost black sauce made from salted and fermented
soy bean. No Chinese kitchen is ever without it. There
are different grades, ranging from thin to thick and the
colour varies from light brown to dark reddish-brown. It
may be used during the cooking process and is always
set on the table as a deep sauce, just as salt and pepper
would take its place on a Western table.
2. Ho-Yow (Oyster Sauce)

An almost brown sauce made from Oyster and many
other ingredients (sugar, starch, salt).
3. Dow See (Black Fermented Bean Sauce)

Tiny black fermented beans, which are generally crushed
and added to such other strong-smelling ingredients as
fish. The bean adds a delightful spiciness to the sauce.
4. Saang See Jeung (Aromatic Red Bean Sauce)

A semi-solid mass of aromatic red beans. It is one of the
more popular sauces used in cooking.
5. Hoy Sien Jeung/Hoisin (Barbecue Sauce)

It is often used in cooking shellfish and ducks. Many
people remember it as the delicious sauce that is served
with Peking roast duck.
OHT 12 & HO 9
How to design Cantonese menu
1. Different style of cookery for each dish
Use different cooking styles for various dishes–deep–

fried, braised, steamed, stir-fry.
2. Choose a different style of cutting
Use different cutting styles - dicing, slicing, chopping,

mincing to give variety.
3. Variety of ingredients
Use a wide variety of ingredients but realise it is

entirely permissible for an ingredient to appear more
than once in a menu.
OHT 13 & HO 10
Sample of Cantonese menu
DEEP FRIED SNAPPER
***
SHRIMP BALL SOUP
***
BEEF AND CHINESE SPINACH IN
OYSTER SAUCE
ROASTED CHICKEN IN
CANTONESE STYLE
CHING-TU SPARE RIBS
***
GINGER AND SCALLION NOODLE
***
FRESH FRUIT
***
CHINESE TEA
OHT 14
Method of Cantonese cookery
1. Boiling (BO).
2. Steaming (Choy).
3. Braising/stewing (Hong Siew).
4. Deep frying (Jow).
5. Stir frying/sautéing (Chow).
6. Barbequing/roasting/grilling (Siew).
HO 11
Method of Cantonese cookery
1. Boiling (BO)
“Bo“ is the process of boiling. Food is boiled in
water or stock until cooked.
2. Steaming (Choy)
The ingredients are cooked in a container
suspended above water level within a larger
container holding sufficient water to generate
steam through boiling.
3. Braising/Stewing (Hoong Sieu)
The ingredients are first sauted until brown, then
braised slowly in a sauce and simmered until
tender.
4. Deep-Frying (Jow)
Place enough oil or fat in a wok to cover the food.
Cook until golden brown in colour.
5. Stir Frying/Sauteing (Chow)
“Chow” is the process of frying quickly in a little oil
or lard.
6. Barbecuing/Roasting/Grilling (Sieu)
Meat is usually roasted in an oven or on a spit or
rack over direct heat and basted with a highly
seasoned sauce.
HO 12a
Cantonese original recipe
1. Deep Fried Snapper For 5 persons

Ingredients:
Snapper fillet 500 gr
Cornstarch 250 gr
Egg 3 pc
Red chilli 1 pc
Shallot 1 pc
Garlic 1 clove
Green Pepper 5 pcs
Sugar 20 gr
Vinegar ½ teaspoon
Water 150 cc
Oil 1000 cc
Seasoning
Salt ¼ teaspoon
Pepper ¼ teaspoon
Water 1 tablespoon
Method:
1. Cut snapper fillet into 3 x 2 x 0.5 Cm.
2. Marinate in seasoning for 3 minutes.
3. Mix the egg with 1 tablespoon of cornstarch and rub the snapper
with this mixture.
4. Heat the oil in a wok, bring to the boil over a high flame.
5. Coat each one of sliced snapper with cornstarch.
6. Put in the snapper sliced strip by strip into the heated oil. Fry for
about 7 minutes (do not turn over) until golden brown.
7. Remove the fish from the oil, arrange on a plate and serve with
dipping sauce.
Dipping sauce:
1. Mince red chilli, garlic, green pepper and shallot.
2. Stir-fry sugar, vinegar, minced red chilli, garlic, green pepper and
shallot for a while.
3. Add 150 cc. water and cook for a while.
4. Remove to a small bowl for dipping.
Note: Do not drip the sauce over the fried fish, or the crispy wrapper will
become soggy.
HO 12b
Cantonese original recipe (cont’d)
2. Shrimp Ball Soup For 5 persons

Ingredients:
Shelled Shrimp 300 gr
Grass Mushrooms 100 gr
Celery stalk 1 stalk
Chicken stock 750 cc
Sliced Carrots 5 pcs
Seasoning:
Egg white 1 pc
Salt ¼ teaspoon
Cornstarch 1 tablespoon
Fish sauce 1 teaspoon
Oil 1 teaspoon
Method:
1. Mince the shelled shrimp. Mix with seasoning well and
stir until sticky. Cut the mushrooms into slices. Cut the
celery stalk into 1-inch lengths.
2. Knead the shrimp paste into balls. Stick into each ball
one section of celery. Arrange them on stainless steel
plate. Steam over a low flame for 5 minutes.
3. Bring 750 cc. of chicken stock to the boil. Put in sliced
mushroom, shrimp balls and seasoning (salt and
pepper).
4. When the stock is boiling, turn off the flame. Arrange the
soup in a large bowl and serve.
Note:
If the shrimp balls are not steamed first, cook them in the soup
stock directly for 8 minutes.
HO 12c
3. Beef and Chinese Spinach in Oyster Sauce For 5 persons
Ingredients:
Beef 250 gr
Chinese spinach 500 gr
Sliced carrot 2 pcs
Sliced ginger 2 pcs
Garlic 2 cloves
Oil 8 tablespoon
9
Seasoning 1
Soy sauce 5 tablespoon
Oil 8 tablespoon
Pepper ¼ teaspoon
Seasoning 2
Sugar ¼ teaspoon
Salt ¼ teaspoon
Seasoning 3
Soy sauce teaspoon
Oyster sauce teaspoon
Wine 1 teaspoon
Seasoning 4
Cornstarch ½ teaspoon
Water 1 tablespoon
Method:
1. Slice beef. Marinate in seasoning (1) for 1½ hours. Cut both ends
off Chinese spinach. Mince garlic.
2. Heat 3 tablespoon of oil in a wok. Add the Chinese spinach and
seasoning (2). Stir-fry over a medium heat for a while. Add 2
tablespoon of water. Keep stir-frying. Remove when the Chinese
spinach is well done. Spread on a plate.
3. Heat 5 tablespoon of oil in a wok. Add minced garlic and sauced for
a few seconds. Stir-fry beef till over medium done. Add carrot slice,
ginger slice and seasoning (3). Stir-fry for a few seconds and mix
with seasoning (4) well. Remove from the heat. Arrange evenly on
the cooked Chinese spinach. Serve hot.
HO 12d

4. Roasted Chicken in Cantonese’s Style
Ingredients:
Chicken 1500 gr
Seasonings 1
Five spice powder 2 tablespoon
Ginger powder 2 tablespoon
Soy sauce 2 tablespoon
Sugar 1 tablespoon
salt 1 tablespoon
Seasoning 2
Sliced ginger 2 slices
Star anise 3 pcs.
Seasoning 3
Maltose 1 tablespoon
Vinegar 3 tablespoon
Wine 150 cc
Water 100 cc
Method:
1. Wash the chicken clean. Drain well. Cut off the legs.
2. Mix seasonings (1) well, then rub the inner part of the
chicken with the mixtures. Stuff with seasoning (2). Sew up
the seam on belly tightly. Blow from the opening at its neck
to expand. Cook in boiling water, then remove.
3. Mix seasoning (3) well, then drizzle all over the chicken.
Hang and bake dry over a fire formed by carbon for about
40 minutes. Remove to cool off for about 1 hour. Hang in a
roaster and bake again for about 40 minutes. Remove
when it is brown.
4. Serve the Roasted Chicken with Dipping Sauce (see Deep
Fried Snapper).
HO 12e

5. Ching-Tu Spare ribs For 5 persons
Ingredients:
Spare ribs 1000 gr.
Seasoning 1
Salt ½ teaspoon
Ground pepper 8 pcs.
Five-spices powder ¼ sdt
Wine 1 tablespoon
Cornstarch ½ tablespoon
Seasoning 2
Tomato sauce 1 tablespoon
Soy sauce 1 teaspoon
Hoi sin sauce 1 teaspoon
Seasoning 3
Cornstarch ½ teaspoon
Water 1 tablespoon
Method:
1. Cut spare ribs into 5 x 2 cm cubes. Marinate with
seasoning (1) for 40 minutes.
2. Pre-heat oil in wok. Fry spare ribs over medium heat for
about 5 minutes. Remove when they come to surface
and become golden brown.
3. Heat seasoning (2) in the wok. Add seasoning (3). Mix
well and bring to the boil. Put in fried spare ribs. Stir fry
for a while. Remove to a plate. Garnish with some
coriander leaves and carved vegetables.
Note:
Tomato sauce is one of the special Cantonese seasonings.
There are two methods to make it. Stew tomato, sweet potato
(which has been cooked with sugar), star anise powder, sugar
and red glutinous rice; or have tomato sauce stewed with
vinegar, salt, sugar, condiment, potato, onion, carrot and
water.
HO 12f
6. Ginger and Scallion Noodle For 5 persons
Ingredient:
Beef Fillet 250 gr
Cantonese sheng-mien 400 gr
(noodles) 2 stalk
Scallion 2 slices
Ginger 2 cloves
Garlic 600 cc
Chicken stock ½ tablespoon
Vegetable oil
Seasonings:
Oyster sauce
Sesame oil
Pepper
Soy sauce
Sugar
Method:
1. Slice ginger and scallion into 3 cm long shreds. Mince the
garlic.
2. Slice beef fillet into 3 x 2 x 0.25 cm , rub with soy sauce,
cornstarch and pepper. Heat 4 tablespoons of oil. Stir-fry
sliced beef with minced garlic and seasonings till brown. Add
100 cc. of chicken stock, cook for a while. Remove from the
heat. Spread on a plate.
3. Bring 500 cc. of stock to a boil. Add noodles and 1 tablespoon
vegetable oil. Cook and stir for about 15 minutes. Remove
noodles into a plate. Spread the cooked beef on the cooked
noodles.
4. Cook ginger and scallion shreds in the same wok for a while.
Spread on the top of cooked beef.
Note:
1. Cantonese Sheng-Mien is also called Egg Noodles. It is made
from flour, egg and some soda water. It is not necessary to
add extra water when preparing this.
2. Ginger and scallions can be replaced by beef fillet or broiled
pork.
OHT 15
How to present Cantonese food
1. Prepare the serving plate:

 choose the right colour & design according to
characteristic of the restaurant
 choose the right size according to portion of
foods
 choose the right shape according to the kind of
foods.
2. Portion control:
 large portions of food must be balanced by the
size of the serving plate
 large portions must be balanced with number of
persons that will be served.
3. Food appearance:
 foods must be placed on the right plate with the
right portion
 the plate must be free from drips or spills
 serve garnish according to the characteristics of
the foods.
 serve food at the right temperature.
OHT 16
Hygiene, health and safety
These five points about safety & hygiene must be

followed when working in the kitchen area:
1. Create a healthy and working environment.
2. Prevent risk.
3. Handle and store food correctly.
4. Handle and store equipment correctly.
5. Personal hygiene.
HO 13a
Hygiene, health and safety
1. Creating a healthy working environment:

 keeping the workplace clean
 providing a first-aid kit
 providing protective clothing
 maintaining the workplace at a suitable temperature
 providing adequate fresh air and ventilation
 keeping the equipment and utensils clean.
2. Preventing risk:
 train staff to follow correct procedures of workplace
hygiene
 practice excellent personal hygiene standards
 ensure staff practice a high standard of workplace hygiene
 store and serve foods at safe temperatures
 clean workplace premises regularly and thoroughly
 apply effective pest control measures
 practice good food handling procedures which prevent the
growth of germs and protect food from contamination
 purchase food from established and professional
suppliers.
 clean and sanitise equipment and utensils scrupulously
 store cleaning chemicals and sanitiser in separate place
away from foodstuffs
 replace kitchen linen regularly, wash and sanitise after
use
 dispose of all food scraps promptly and appropriately.
HO 13b
Hygiene, health and safety (cont’d)
3. Handling and storing foods:

 store foods at the correct temperatures
 transfer foods in suitable containers
 store hot foods at temperatures above 60 C; and cold
foods below 5 C
 avoid re-heating pre-cooked food
 make sure packaging material is sealed
 maintain stock rotation – FIFO (First in. First out)
 never re-freeze partly thawed foods
 cool cooked foods rapidly
 cover foods with plastic wrap to prevent drying and
contamination
 maintain regular checks on the thermostatic controls
 prevent the storage of cooked and raw foods together –
never store raw foods above cooked foods
 clean and tidy storage area
 commodities with a strong smell should be stored far away
from foods which readily absorb flavour.
4. Handling and storing equipment:

 cleaned and sanitised equipment and utensils must be
handled in a way that protects them from contamination
 spoons, knives and forks must only be touched by their
handle
 cups, glasses, bowls, plates and similar items shall be
handled without coming into contact with inside
surfaces or surfaces that contact the user’s mouth
 maintain adequate clean storage space for all equipment
and utensils
 dry off the equipment and utensils before storing
HO 13c
 rack should be impervious and made of material that can

be easily cleaned
 cleaned and sanitised equipment and utensils shall be
stored at least 6 inches above the floor in a clean, dry
location in a way that protects them from contamination
by splashes, dust and other means
 ensure that storage area is free of dust and dirt at all times
 storage areas must be regularly sprayed, and checked, for
vermin.
Guidelines for cleaning and sanitising equipment and

utensils:
1. Scrape and remove any left over foods.
2. Rinse by using cold water.
3. Hot wash at 60 C with detergent and friction.
4. Hot rinse at a temperature of 70 C.
5. Sanitise by using commercial sanitiser or hot water at 82
C for 2 minutes: polythene cutting board must be soaked
in bleach to clean and rinse with hot water.
6. Dry off the equipment after cleaning.
7. Store all equipment and utensils in a clean and hygienic
way.
5. Personal hygiene
Germs or bacteria are to be found in and on the body and they
can be transferred to anything with which the body comes in
contact.
Personal hygiene is essential to prevent germs getting on to
food. Personal hygiene is the first step towards
professionalism when dealing with people. High standards of
personal hygiene in the hospitality industry are essential.
HO 13d

The following are necessary standards of personal
hygiene:
a. Wash hands thoroughly with soap and water especially:
 before handling food
 before starting work
 after going to the toilet; touching nose, mouth, hair,
pimples, sores, coughing, sneezing, smoking and
using handkerchiefs/nasal tissues.
 after handling raw food
 after handling cleaning materials and chemicals
 after wearing gloves
 after handling scraps, garbage, dirty linen.
b. Wear protective clothing
Clothing for food handlers must be protective, washable,
strong, usually white in colour, absorbent and
comfortable, It must only be worn in the workplace so to
help prevent germs coming into the kitchen - it is also
used to protect the food handlers’ clothing.
c. Various clothing items are used to prevent the spread of
germs E.g. hair covering, gloves etc.
d. Have short, clean nails without nail polish.
e. Wear only discreet jewellery, avoid rings and bracelets.
f. Use a minimal amount of make-up and perfume.
g. The nose should not be touched.
h. The mouth and lips should not be touched by the hands or
by utensils which may come into contact with food.
i.Smoking must never take place where there is food as
germs from the mouth can be transferred to fingers and
then on to food.
j.Coughing should be avoided over food and working areas as
germs can spread over a long distance if not trapped in a
handkerchief.
k. The ears should not be touched while in the kitchen.
l.All cuts, burns, scratches should be covered with a
waterproof dressing.
m. Spitting is prohibited.
Section 5
Assessment
5.1 Workplace assessment issues
5.1.1 Workplace assessment
Assessment is the process of collecting evidence and making judgements on progress

towards satisfying the performance criteria set out in the competency standard. At the
appropriate point, judgement is made as to whether competence has been achieved.
Assessment identifies the achievements of the trainee rather than relating the performance of
the trainee to other trainees.
5.1.2 Competent
Ask yourself the question, “What does an employee really need to be able to do?” The
answer to this question will tell you what we mean by the word “competent”. To be competent
in a work related skill implies that the person is able to:
 perform at an acceptable level of skill
 organise the required tasks
 respond and react appropriately when things go wrong
 fulfil a role in the scheme of things at work
 transfer skills and knowledge to new situations.
When you assess this competency you must take into account all of the above issues to
reflect the real nature of work.
5.1.3 Recognition of current competence
An integrated national assessment principle provides for the recognition of current

competencies regardless of where they have been acquired. Assessment recognises that
individuals can achieve competence in a variety of ways:
 prior qualifications
 informal learning.
Recognition of current competence gathers evidence to assess an individual against

competency standards in order to determine whether they have achieved the required
competence for a job role or for recognition for a formal qualification. The assessment of
recognition of current competence is undertaken by an industry certified workplace assessor.
5.1.4 Assessors
In a workplace situation, an industry certified assessor would determine whether a worker

was competent to undertake the tasks entailed by this unit of competency. If you are certified
to assess this unit, then you may choose from the methods offered in this guide, or develop
your own to conduct assessment. Assessors must look at the evidence guides in the
competency standards before arriving at the assessment methods to use.
5.2 Underpinning skills and knowledge
5.2.1 Assessment of underpinning skills and knowledge
Evidence should include a demonstrated ability to correctly explain and apply principles and
practices in the hospitality industry.
You must now assess your trainees or students’ underpinning skills and knowledge. This
section must be completed before you go on to the next section. To demonstrate competence
in underpinning skills and knowledge for this competency standard evidence of skills and
knowledge is required in the following areas:
 personal hygiene
 portion control
 kitchen management
 equipment utilisation
 cooking techniques
 workplace health and safety.
Should your trainees or students not have the underpinning skills and knowledge required,
you must ensure that you deliver this material before you progress to the next section.
This training may be delivered through a variety of activities including:

 theory/practical session
 workplace observation
 workplace training
 questioning – oral/written
 role play
 project work/case study.
5.2.2 Examples of assessment tasks
Use these tasks to determine if your trainees have the necessary underpinning skills and
knowledge. The table below can be used to record the result of each student and what further
training is needed.
Assessment tasks Yes No Further training

needed
Describe the history of Cantonese Food.
Describe the 5 pieces of equipment used in

Cantonese cookery.
Describe the five sauces which are used in

Cantonese cookery.
5.3 Suggested assessment for Prepare and produce

Cantonese (Guangdong) food
The following pages list some of the methods that can be used to assess this competency.
The proposed assessments have been designed to address each element, performance
criteria and underpinning skills and knowledge for the competency.
Results of a successful assessment should indicate sufficient and relevant knowledge

and understanding to be able to infer competence. Therefore the trainee is assessed as
either competent/competence to be achieved. Examples of assessment results sheets
are included in Appendix 1 and 2.
Evidence gathering methods
Assessment of practical demonstration in the workplace may include observation of the trainee:
 prepare and produce one Cantonese dish E.g.: Beef and Chinese Spinach in Oyster Sauce.
Third party/documentary evidence may include:

 relevant portfolio i.e. photo
 details of previous training, work experience
 peer or supervisor report (written or oral)
 details of menus/menu item prepared by the candidate.
Oral question or some form of written assessment/project would be useful to determine underpinning knowledge such as:
 safe and hygiene work practises
 methods of cooking
 culinary terminology as used within the enterprise.
 ingredients used in Cantonese cookery.
In off-the-job assessment, simulated activities could be used to allow the trainee to provide evidence of skills through practical
demonstration:
 set up of a simulated work place, environment that allows that allows the candidate to demonstrate the production and presentation of
Cantonese food. E.g.: a live training restaurant, hotel, function facilities, commercial catering operation.
 Demonstration to other trainees.
Sample methods On-the-Job Off-the-Job
1. In the restaurant, a couple of guests ordered a dinner menu. The husband orders Chaochow Fried Oyster, 
Gingseng Chicken Soup and Sweet and Sour Pork. The wife orders the same soup, Beef and Chinese Spinach
in Oyster Sauce . They only have one hour for dinner: cook and serve for them.
2. The restaurant Manager has decided to sell Ginger and Beef Noodles, and Roasted Chicken Cantonese Style
for the weekend. Your Manager has chosen you to cook and serve this food neatly and correctly according to 
establishment requirements.
3. A catering firm would like to order 20 pieces of Roasted Chicken in Cantonese Style from restaurant on 
Wednesday afternoon for a garden party. You are required to prepare and produce correctly according to the
original recipe.
Questions On-the-Job Off-the-Job

Questioning should focus on:
1. Technique and processes


 Describe the methods of Cantonese cooking
2. Organisation and planning

 Set-up a work-station. 
3. Communication with others  
 Describe the method for cooking Shrimp Balls With Mushroom Soup.
4. Problem solving
 Respond to a situation where you do not have enough Chinese Spinach for cooking a customer’s order.  
5. Health and safety

 Explain how to clean and sanitise equipment and utensils.  
Appendices
Appendix 1
Competency assessment result

Unit code: ITHHCHN03AEA Title: Prepare and produce
Trainee or student name:
Assessor name:
The Trainee was assessed as: Competent 
Competency to be achieved 
Feedback to trainee
Signatures
The trainee has been informed of the Signature of assessor:

assessment result and the reasons
for the decision
Date:
I have been informed of the Signature of trainee:

assessment result and the reasons
for the decision
Date:
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) food Appendix 1 - Page 1
Appendix 2
Group trainee or student assessment record

Group:
Assessor name:
Trainee name Competent Competency

to be
achieved
Appendix 3
List of overheads and handouts
Overhead Handout Title

number number
(OHT) (HO)
1 1a-b The history of Cantonese
(Guangdong) cuisine
2a-c 2a-g Cantonese ingredients
3 Characteristics of Cantonese
cuisine
4a-b Work-station set-up
3a-c Kitchen equipment
4a-b Routine care and maintenance of
kitchen equipment
5 The type of Cantonese stocks
6a-b 5a-b Stock recipes
7 How to prepare the ingredients
8 Cutting techniques in Cantonese
cookery
6a-c Precision cutting techniques
9 Handling marinades and velveting
mixture
10 7 Recipe
11 The type of Cantonese cooking
8 Chinese sauce in Cantonese
cooking
12 9 How to design Cantonese menu
13 10 Sample of Cantonese menu
14 11 Method of Cantonese cookery
12a-f Cantonese original recipe
15 How to present Cantonese food
16 13a-d Hygiene, health and safety
Appendix 4
Trainee or student evaluation sheet

The following statements are about the Agree Don’t Disagree Doesn’t
competency you have just completed. Please know apply
tick the appropriate box.
1. There was too much in this competency to
cover without rushing.    
2. Most of the competency seemed relevant to me.
   
3. The competency was at the right level for me.
   
4. I got enough help from my trainer.
   
5. The amount of activities was sufficient.
   
6. The competency allowed me to use my own
initiative.    
7. My training was well organised.
   
8. My trainer had time to answer my questions.
   
9. I understood how I was going to be assessed.
   
10. I was given enough time to practice.
   
11. My trainer feedback was useful.
   
12. Enough equipment was available and it worked
well.    
13. The activities were too hard for me.
   
The best things about this unit were
The worst things about this unit were
The things you should change in this unit are
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) foodAppendix 4 - Page 1
Appendix 5
Hotel and Restaurant Materials

Amendment List
Unit code: ITHHCHN03AEM
Unit title: Prepare and produce Cantonese (Guangdong) food
Example:
No Amendment Version Page Line Amender Date

number number number initials completed
1. Replace ‘garish’ into ‘garnishes’ A 34 5 WW 12 Mar. 02
No Amendment Version Page Line Amender Date

number number number initials completed
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Package for Hospitality Training – Prepare and produce Cantonese (Guangdong) foodAppendix 5 - Page 1

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ITHHCHN03AEM-Prepare and Produce Cantonese (Guangdong) Food

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Package for Hospitality Training

(Including Competency Standard, Teacher Focused & Student

Unit Code: ITHHCHN03AEM

Access and equity

Competency Based Training

Critical aspects of assessment

Linkages to other units

National competency standards

Standards and certification institute

Underpinning skills and knowledge

Linkages to other units:

Teachers and trainers should structure their sessions according to the:

1.2 Time required to achieve competency

2.2 Delivery strategies

2.3 Delivery requirements

2.4 Source of additional information

3.2 Competency standard

ELEMENTS PERFORMANCE CRITERIA

KEY COMPETENCIES LEVEL KEY COMPETENCIES IN THIS LEVEL

0.2 Prepare and set up work station.

0.3 Prepare ingredients.

0.4 Cook and produce Guangdong

0.5 Present cooked food.

0.6 Apply workplace practices.

The history of Cantonese (Guangdong)

Cantonese cooking can be divided into three types:

The history of Cantonese (Guangdong)

Cantonese cooking, one of the four great cuisines of China, is well

The history of Cantonese (Guangdong)

Sauces are an important part of cuisine, composed of original

Tung-chiang food is also known as Haka cuisine, for it is the

The Haka settlements were in the mountains and their food

Cantonese ingredients (cont’d)

2. Meat, Poultry & Seafood

 prawns Daai Haah

 crab Pong Haai

Cantonese ingredients (cont’d)

3. Herb and Spices

Bitter melon = Fooh gwaah

A clear green vegetable. It is about the size of a cucumber and

Fooh gwaah, bitter melon

Bean sprout = Daai dow ngaah

Cantonese ingredients (cont’d)

- Bamboo shoot = Jook sun

- Chinese white cabage = Baak-choy

The name baak-choy really means “white cabbage” Baak-choy is a

- Chinese cabbage = Gai larn

Cantonese ingredients (cont’d)

Varieties of pea (usually available in spring), which have very tender

- Chinese parsley = Yien say

Cantonese ingredients (cont’d)

- Garlic = Sin tow

Garlic is a bulb similar to an onion but it can be broken away in

- Leeks = Daai gow choy

Not as pungent as onions or shallots, the leek is a winter plant native

Cantonese ingredients (cont’d)

- Pea sprout = Ngaah choy

Cantonese ingredients (cont’d)

2. Meat, Poultry and Seafood

Beef cuts are called Ngow Baak Naam (hundred abdomen of

Ngung faah yuk is the name of “ five-flowered pork”. It has a

In Chinese chicken is called ghuy. When purchasing chicken,

Ngaap is the name for duck. Roasting ducks run from 4 to 7