Elements and Performance Criteria
- Select key commodities and ingredients.
- Prepare and use tandoori spice mixture.
- Follow food hygiene requirements and OHS regulation in all tasks related to preparing, cooking, presenting and serving food items.
- Measure, weigh and portion spices according to recipe specifications and enterprise requirements.
- Handle tandoori and curry powders according to safety and enterprise requirements.
- Apply tandoori spice mixtures or curry pastes to food items and marinate under required conditions.
- Produce and present tandoori products.
- Select and use cooking equipment and utensils according to enterprise requirements.
- Follow standard recipes for tandoori items according to enterprise practices and specifications.
- Prepare and cook tandoori items to customer expectations, following recipe specifications.
- Apply correct steps to all cooking methods according to recipe specifications.
- Select presentation crockery according to suitability of size, colour and shape, according to enterprise requirements.
- Serve suitable accompaniments consistent with recipe specifications and acceptable traditional and regional style.