Difference between revisions of "AY Honors/Sushi Master/Requirements"
(+ Reqs. for Sushi Master AY Honor (Ukrainian Union)) |
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<section begin=Body /> | <section begin=Body /> | ||
| − | <b>1. <section begin=req1 /><noinclude><translate></noinclude>Briefly tell the history of sushi in Japan, from ancient, fermented rice nadezushi to modern rolls. Explain how this dish spread around the world, in particular the emergence of the California roll and the popularization of sushi in Europe. | + | <b>1. <section begin=req1 /><noinclude><translate><!--T:1--> |
| + | </noinclude>Briefly tell the history of sushi in Japan, from ancient, fermented rice nadezushi to modern rolls. Explain how this dish spread around the world, in particular the emergence of the California roll and the popularization of sushi in Europe. | ||
<noinclude></translate></noinclude><section end=req1 /></b> | <noinclude></translate></noinclude><section end=req1 /></b> | ||
| − | <b>2. <section begin=req2 /><noinclude><translate></noinclude>Explain how to choose the right rice for sushi, that is, what kind of rice should be used and why long-grained rice is not suitable. Show how to properly wash and soak rice before cooking. Prepare rice using the classic techniques: boiling, mixing with rice vinegar, cooling. | + | <b>2. <section begin=req2 /><noinclude><translate><!--T:2--> |
| + | </noinclude>Explain how to choose the right rice for sushi, that is, what kind of rice should be used and why long-grained rice is not suitable. Show how to properly wash and soak rice before cooking. Prepare rice using the classic techniques: boiling, mixing with rice vinegar, cooling. | ||
<noinclude></translate></noinclude><section end=req2 /></b> | <noinclude></translate></noinclude><section end=req2 /></b> | ||
| − | <b>3. <section begin=req3 /><noinclude><translate></noinclude>Tell and demonstrate how to properly process fish for sushi (under adult supervision or with prompts): filleting, skinning, checking for bones. Explain the basics of food safety, how to be sure that fish for sushi meets food standards and is free from parasites. | + | <b>3. <section begin=req3 /><noinclude><translate><!--T:3--> |
| + | </noinclude>Tell and demonstrate how to properly process fish for sushi (under adult supervision or with prompts): filleting, skinning, checking for bones. Explain the basics of food safety, how to be sure that fish for sushi meets food standards and is free from parasites. | ||
<noinclude></translate></noinclude><section end=req3 /></b> | <noinclude></translate></noinclude><section end=req3 /></b> | ||
| − | <b>4. <section begin=req4 /><noinclude><translate></noinclude>Name five additional ingredients (not classic seafood and not rice. For example: omelet or cucumber) that can be included in sushi. Explain which ingredients can vary depending on the type of roll and region. | + | <b>4. <section begin=req4 /><noinclude><translate><!--T:4--> |
| + | </noinclude>Name five additional ingredients (not classic seafood and not rice. For example: omelet or cucumber) that can be included in sushi. Explain which ingredients can vary depending on the type of roll and region. | ||
<noinclude></translate></noinclude><section end=req4 /></b> | <noinclude></translate></noinclude><section end=req4 /></b> | ||
| − | <b>5. <section begin=req5 /><noinclude><translate></noinclude>Explain the difference between clean and unclean fish according to the Bible. Identify which types of fish are traditionally used in sushi, but are NOT suitable for us (eel, clams, octopus, etc.). Make a list of allowed options that can be used in sushi projects. | + | <b>5. <section begin=req5 /><noinclude><translate><!--T:5--> |
| + | </noinclude>Explain the difference between clean and unclean fish according to the Bible. Identify which types of fish are traditionally used in sushi, but are NOT suitable for us (eel, clams, octopus, etc.). Make a list of allowed options that can be used in sushi projects. | ||
<noinclude></translate></noinclude><section end=req5 /></b> | <noinclude></translate></noinclude><section end=req5 /></b> | ||
| − | <b>6. <section begin=req6 /><noinclude><translate></noinclude>Demonstrate the correct use of a bamboo mat (makisu). Show how to work safely with a sharp sushi knife and how to care for it. | + | <b>6. <section begin=req6 /><noinclude><translate><!--T:6--> |
| + | </noinclude>Demonstrate the correct use of a bamboo mat (makisu). Show how to work safely with a sharp sushi knife and how to care for it. | ||
<noinclude></translate></noinclude><section end=req6 /></b> | <noinclude></translate></noinclude><section end=req6 /></b> | ||
| − | <b>7. <section begin=req7 /><noinclude><translate></noinclude>Prepare at least three classic types of sushi, including: | + | <b>7. <section begin=req7 /><noinclude><translate><!--T:7--> |
| + | </noinclude>Prepare at least three classic types of sushi, including: | ||
* Nigiri | * Nigiri | ||
* Maki rolls | * Maki rolls | ||
| Line 28: | Line 35: | ||
<noinclude></translate></noinclude><section end=req7 /></b> | <noinclude></translate></noinclude><section end=req7 /></b> | ||
| − | <b>8. <section begin=req8 /><noinclude><translate></noinclude>Know the rules for serving sushi: the correct arrangement of sushi on a plate, the role of ginger and wasabi, soy sauce etiquette. | + | <b>8. <section begin=req8 /><noinclude><translate><!--T:8--> |
| + | </noinclude>Know the rules for serving sushi: the correct arrangement of sushi on a plate, the role of ginger and wasabi, soy sauce etiquette. | ||
<noinclude></translate></noinclude><section end=req8 /></b> | <noinclude></translate></noinclude><section end=req8 /></b> | ||
| − | <b>9. <section begin=req9 /><noinclude><translate></noinclude>Explain and follow the rules of sanitation in the kitchen, especially when working with raw fish. Know the requirements for storing and cooling products. | + | <b>9. <section begin=req9 /><noinclude><translate><!--T:9--> |
| + | </noinclude>Explain and follow the rules of sanitation in the kitchen, especially when working with raw fish. Know the requirements for storing and cooling products. | ||
<noinclude></translate></noinclude><section end=req9 /></b> | <noinclude></translate></noinclude><section end=req9 /></b> | ||
| − | <b>10. <section begin=req10 /><noinclude><translate></noinclude>Prepare your own roll or an original version of sushi that meets the principles of healthy and clean food. Write a brief description: ingredients, cooking method, features. | + | <b>10. <section begin=req10 /><noinclude><translate><!--T:10--> |
| + | </noinclude>Prepare your own roll or an original version of sushi that meets the principles of healthy and clean food. Write a brief description: ingredients, cooking method, features. | ||
<noinclude></translate></noinclude><section end=req10 /></b> | <noinclude></translate></noinclude><section end=req10 /></b> | ||
<section begin=challenge /> | <section begin=challenge /> | ||
| − | <b>11. <section begin=req11 /><noinclude><translate></noinclude>Have a sushi party with your family or your club. Important! Show how to use chopsticks correctly and not use a spoon and fork during this party. In extreme cases, you can use training chopsticks (those that are connected at the end). | + | <b>11. <section begin=req11 /><noinclude><translate><!--T:11--> |
| + | </noinclude>Have a sushi party with your family or your club. Important! Show how to use chopsticks correctly and not use a spoon and fork during this party. In extreme cases, you can use training chopsticks (those that are connected at the end). | ||
<noinclude></translate></noinclude><section end=req11 /></b> | <noinclude></translate></noinclude><section end=req11 /></b> | ||
<section end=challenge /> | <section end=challenge /> | ||
<section end=Body /> | <section end=Body /> | ||
Latest revision as of 03:11, 17 December 2025
Skill Level
2
Year
2025
Version
18.12.2025
Approval authority
Ukrainian Union
1. Briefly tell the history of sushi in Japan, from ancient, fermented rice nadezushi to modern rolls. Explain how this dish spread around the world, in particular the emergence of the California roll and the popularization of sushi in Europe.
2. Explain how to choose the right rice for sushi, that is, what kind of rice should be used and why long-grained rice is not suitable. Show how to properly wash and soak rice before cooking. Prepare rice using the classic techniques: boiling, mixing with rice vinegar, cooling.
3. Tell and demonstrate how to properly process fish for sushi (under adult supervision or with prompts): filleting, skinning, checking for bones. Explain the basics of food safety, how to be sure that fish for sushi meets food standards and is free from parasites.
4. Name five additional ingredients (not classic seafood and not rice. For example: omelet or cucumber) that can be included in sushi. Explain which ingredients can vary depending on the type of roll and region.
5. Explain the difference between clean and unclean fish according to the Bible. Identify which types of fish are traditionally used in sushi, but are NOT suitable for us (eel, clams, octopus, etc.). Make a list of allowed options that can be used in sushi projects.
6. Demonstrate the correct use of a bamboo mat (makisu). Show how to work safely with a sharp sushi knife and how to care for it.
7. Prepare at least three classic types of sushi, including:
- Nigiri
- Maki rolls
- Futo maki or ura maki
One type must be vegetarian (cucumber roll, avocado roll, tamago roll, etc.).
8. Know the rules for serving sushi: the correct arrangement of sushi on a plate, the role of ginger and wasabi, soy sauce etiquette.
9. Explain and follow the rules of sanitation in the kitchen, especially when working with raw fish. Know the requirements for storing and cooling products.
10. Prepare your own roll or an original version of sushi that meets the principles of healthy and clean food. Write a brief description: ingredients, cooking method, features.
11. Have a sushi party with your family or your club. Important! Show how to use chopsticks correctly and not use a spoon and fork during this party. In extreme cases, you can use training chopsticks (those that are connected at the end).
