SITHASC019
Prepare Indian pickles and chutneys


Application

This unit describes the performance outcomes, skills and knowledge required to prepare pickles and chutneys served to accompany Indian curries. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.

The unit applies to hospitality and catering organisations that offer Indian cuisine, and to cooks who usually work under the guidance of more senior chefs.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.


Elements and Performance Criteria

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Confirm food production requirements and select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select ingredients for pickles and chutneys from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Measure, weigh and portion ingredients according to recipe requirements.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare pickles and chutneys.

4.1.Select and use cooking methods according to recipe requirements.

4.2.Use correct quantities of preservatives and colorants.

4.3.Observe timing and maturation requirements.

4.4.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store cooked pickles and chutneys.

5.1.Present pickles and chutneys with complementary main dishes on appropriate service-ware.

5.2.Preserve taste and quality through use of appropriate packaging.

5.3.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.

5.4.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.

Evidence of Performance

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.


Evidence of Knowledge

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.


Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

gas electric or induction stove tops (two burners per person)

small equipment:

containers for hot and cold food

cutting boards

food handler gloves

graters and peelers

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

pans and pots:

stainless steel, cast iron and non-stick fry pans

small and large pots

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

service-ware:

dishes and bowls

cutlery and serving utensils

thermometers

utility knife

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals

industry-realistic ratios of kitchen staff to customers; these can be:

staff and customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.


Foundation Skills

Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement.

SKILLS

DESCRIPTION

Reading skills to:

locate information in food preparation lists and standard recipes to determine food preparation requirements

interpret manufacturer instructions for equipment

locate and read date codes and rotation labels on food products.

Writing skills to:

record notes on recipe requirements.

Numeracy skills to:

calculate the number of portions

determine cooking times and temperatures

measure familiar quantities of ingredients using simple measuring instruments.

Problem-solving skills to:

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies.

Planning and organising skills to:

efficiently sequence the stages of food preparation and production.

Self-management skills to:

manage own speed, timing and productivity.


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.


Sectors

Hospitality


Competency Field

Asian Cookery