List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Select ingredients. | 1.1.Confirm food production requirements from food preparation list and standard recipes. 1.2.Calculate ingredient amounts according to requirements. 1.3.Identify and select ingredients for curry pastes and powders from stores according to recipe, quality, freshness and stock rotation requirements. 1.4.Check perishable supplies for spoilage or contamination prior to preparation. |
2. Select, prepare and use equipment. | 2.1.Select type and size of equipment suitable to requirements. 2.2.Safely assemble and ensure cleanliness of equipment before use. 2.3.Use equipment safely and hygienically according to manufacturer instructions. |
3. Portion and prepare ingredients. | 3.1.Sort and assemble ingredients according to food production sequencing. 3.2.Measure, weigh and portion ingredients according to recipe requirements. 3.3.Prepare, cut and portion ingredients according to recipe and cooking style. 3.4.Minimise waste to maximise profitability of food items prepared. |
4. Prepare and use curry pastes and powders. | 4.1.Prepare, roast and grind herbs and spices for curry pastes or powders. 4.2.Select and use cooking methods for pastes according to recipe. 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility. 4.4.Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe. |
5. Package and store curry pastes and powders. | 5.1.Preserve taste and quality through use of appropriate packaging. 5.2.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. 5.3.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. |
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
follow standard recipes to prepare at least three curry pastes and powders from at least one of the following Asian cuisines:
Indian
Indonesian
Malay and Nonya
Thai
prepare above curry pastes and powders for use in at least six different curries or other dishes:
within commercial time constraints
reflecting required quantities to be produced
following procedures for portion control and food safety practices when handling and storing curry pastes and powders
responding to special customer requests and dietary requirements.
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
culinary terms and trade names for ingredients commonly used in the production of curry pastes and powders:
aromatics
fat compounds
herbs and spices
required changes to curry pastes and powders to reflect cultural and regional considerations and variations
contents of stock date codes and rotation labels
characteristics of curry pastes and powders ingredients and finished dishes:
appearance and presentation
combinations of spices
nutritional value
plant structure and parts used for herbs and spices
quality indicators
service style
strength of flavours
taste
texture
dishes other than curries that use curry pastes and powders:
fish cakes
fat compounds:
coconut milk
ghee
oils:
coconut
mustard
peanut
sesame
sauces:
kecap manis
kecap asin
shrimp:
cakes (blachan)
paste (peti)
vegetables, edible flowers and aromatic leaves
meat and poultry
seafood
vegetarian items
nuts
preparation methods and considerations for curry pastes and powders:
marinating
cooking
chemical reactions in various processes
appropriate environmental conditions for storing curry pastes and powders to:
ensure food safety
optimise shelf life
safe operational practices using essential functions and features of equipment used to produce curry pastes and powders.
Skills must be demonstrated in an operational commercial kitchen. This can be:
an industry workplace
a simulated industry environment, such as a training kitchen servicing customers.
Assessment must ensure access to:
fixtures and large equipment:
commercial:
blenders and food mills
food processors
planetary mixers
commercial grade work benches (1.5m/person)
commercial refrigeration facilities:
freezer
fridge
designated storage area for dry goods and perishables
double sink
gas electric or induction stove tops (two burners per person)
small equipment:
containers for hot and cold food
cutting boards
food handler gloves
graters and peelers
knives
measures:
metric calibrated measuring jugs
measuring spoons
portion controlled scoops
mortar and pestle
pans and pots:
stainless steel, cast iron and non-stick fry pans
scales sets of stainless steel bowls
small utensils:
scoops, skimmers and spiders
strainers
scrapers
whisks:
fine stainless steel wire
coarse stainless steel wire
spoons:
large plain and slotted metal spoons
ladles in a variety of sizes
serving spoons
wooden spoons
stone grinders
temperature probes
thermometers
diverse and comprehensive range of perishable food supplies for Asian cookery
cleaning materials and equipment:
cleaning cloths
commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
dustpans and brooms
garbage bins and bags
hand towel dispenser and hand towels
mops and buckets
separate hand basin and antiseptic liquid soap dispenser for hand washing
sponges, brushes and scourers
tea towels
organisational specifications:
equipment manufacturer instructions
current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
mise en place lists, menus, standard recipes and recipes for special dietary requirements
ordering and docketing paperwork
food safety plan
guidelines relating to food disposal, storage and presentation requirements
safety data sheets (SDS) for cleaning agents and chemicals.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.