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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients for tandoori dishes from stores according to recipe, quality, freshness and stock rotation requirements.
   • Check perishable supplies for spoilage or contamination prior to preparation.
2. Select, prepare and use equipment.
   • Select type and size of equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
   • Sort and assemble ingredients according to food production sequencing.
   • Measure, weigh and portion spices, tandoori and curry powders according to recipe requirements.
   • Marinate ingredients under required conditions.
   • Minimise waste to maximise profitability of food items prepared.
4. Cook tandoori items.
   • Select and use tandoori cooking methods according to recipe requirements.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store tandoori dishes.
   • Present tandoori dishes on appropriate service-ware.
   • Add accompaniments as required.
   • Visually evaluate dish and adjust presentation.
   • Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
   • Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food quality adjustments must involve consideration of factors relating to:	taste temperature texture.
Adjusting presentation must involve consideration of:	accompaniments and garnishes to maximise visual appeal: balance colour contrast plating food for practicality of: customer consumption service wiping drips and spills.
Environmental conditions must ensure appropriate:	atmosphere humidity light packaging temperature use of containers ventilation.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

prepare six tandoori dishes using each of the following types of ingredients at least once:

meat

poultry

seafood

prepare appropriate accompaniments for tandoori dishes from the list in the knowledge evidence

prepare above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing tandoori dishes

responding to special customer requests and dietary requirements.

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Knowledge Evidence

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 tandoori items:

tandoori powder

curry powder

cultural and regional considerations and variations to be considered when preparing tandoori

contents of stock date codes and rotation labels

characteristics of tandoori ingredients and finished dishes:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

nutritional value

service style

taste

texture

required conditions for marinating:

chilling

covered containers

common accompaniments to tandoori dishes:

rice

vegetables

pickles

chutney

sauces

appropriate environmental conditions for storing tandoori dishes to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce tandoori.

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