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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 Indian breads 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 ingredients according to recipe requirements.
   • Minimise waste to maximise profitability of food items prepared.
4. Prepare and cook breads.
   • Shape and size breads according to recipe and organisational standards.
   • Select and use cooking methods according to recipe requirements and bread type.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store breads.
   • Present breads on appropriate service-ware.
   • Add accompaniments as required.
   • Visually evaluate dish and adjust presentation.
   • Ensure food safety, quality and shelf life by storing breads 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 each of the following Indian breads:

chapati

dosa

naan

papadum

paratha

pooris

roti

demonstrate use of each of the following methods when preparing Indian breads:

baking

frying

kneading

moulding

shaping

prepare above breads for at least six different customers:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing Indian breads

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 Indian breads:

fats

flours

milk products

yeast products

cultural and regional considerations and variations to be considered when preparing Indian breads

contents of stock date codes and rotation labels

characteristics of Indian bread ingredients and finished items:

accompaniments and garnishes

appearance and presentation

freshness and other quality indicators

matching of bread to different dishes

nutritional value

service style

taste

texture

preparation methods for Indian breads listed in the performance evidence

appropriate environmental conditions for storing Indian breads to:

ensure food safety

optimise shelf life

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

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