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Elements and Performance Criteria

1. Confirm food production requirements and select ingredients.
   • Confirm food production requirements from food preparation list and standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select ingredients for pickles and chutneys 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 pickles and chutneys.
   • Select and use cooking methods according to recipe requirements.
   • Use correct quantities of preservatives and colorants.
   • Observe timing and maturation requirements.
   • Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present and store cooked pickles and chutneys.
   • Present pickles and chutneys with complementary main dishes on appropriate service-ware.
   • Preserve taste and quality through use of appropriate packaging.
   • 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.
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 one pickle from each of the following types of pickles:

hot

sweet

spicy

prepare one chutney from each of the following types of chutneys:

hot

sweet

demonstrate use of each of the following preparation methods when preparing pickles and chutneys:

marinating

cooking

prepare above dishes 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 pickles and chutneys

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 pickles and chutneys:

curry powders

herbs and spices

regional considerations and variations to be considered when preparing pickles and chutneys

contents of stock date codes and rotation labels

characteristics of pickles and chutney ingredients and finished dishes:

appearance and presentation

combinations of spices

nutritional value

quality indicators

service style

taste

texture

preparation methods listed in the performance evidence for Indian pickles and chutneys

chemical reactions that occur during various processes in the preparation of Indian pickles and chutneys

appropriate environmental conditions for storing pickles and chutneys to:

ensure food safety

optimise shelf life

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

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