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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
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Commodities may be fresh, dried and preserved and may include: | vegetables, edible flowers and aromatic leavesmeat, such as chicken, beef and lambseafood. |
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Curry pastes and powders and the finished menu items produced may include: | Indian: masala, including garam, chat, Kashmiri, sambhar and chaana ka, and curry powder and spice combinationThai: gaengIndonesian: bumbu and kareMalay and Nonya: rempah and gulai. |
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Herbs, spices and aromatics may include: | ground spices such as cinnamon, cardamom, fennel and fennel seeds, fenugreek, nutmeg, dill, cloves, turmeric, cumin, mace, ajwain, coriander, black mustard seeds, chillies, asfoetida, cayenne pepper and black pepperfresh or dried peels such as orange, lemon and limearomatic leaves such as bayleaf and lemongrassseeds, such as poppy and sesame. |
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Appropriate equipment is traditional or contemporary and may include: | stone grindersmortar and pestleother spice blenders. |
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Appropriate secondary ingredients to which curry pastes and powders are added for the creation of menu items may include: | shrimp cakes (blachan)shrimp paste (peti)fish cakesfat compounds such as coconut milk and ghee, and oils such as coconut, peanut, sesame and mustardsauces, such as kecap manis and kecap asinvegetables, edible flowers and aromatic leavesmeat and poultry, including pork, beef, lamb, chicken and duckseafoodvegetarian items, such as tofu and lentilsnuts, such as cashews and peanuts. |