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Evidence Guide: SITHASC007 - Prepare curry pastes and powders

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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SITHASC007 - Prepare curry pastes and powders

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients for curry pastes and powders from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients for curry pastes and powders from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Measure, weigh and portion ingredients according to recipe requirements.
  3. Prepare, cut and portion ingredients according to recipe and cooking style.
  4. Minimise waste to maximise profitability of food items prepared.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure, weigh and portion ingredients according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare, cut and portion ingredients according to recipe and cooking style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and use curry pastes and powders.

  1. Prepare, roast and grind herbs and spices for curry pastes or powders.
  2. Select and use cooking methods for pastes according to recipe.
  3. Follow standard recipes and make food quality adjustments within scope of responsibility.
  4. Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.
Prepare, roast and grind herbs and spices for curry pastes or powders.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use cooking methods for pastes according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package and store curry pastes and powders.

  1. Preserve taste and quality through use of appropriate packaging.
  2. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  3. Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.
Preserve taste and quality through use of appropriate packaging.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. 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 curry pastes and powders 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.Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Prepare and use curry pastes and powders.

4.1.Prepare, roast and grind herbs and spices for curry pastes or powders.

4.2.Select and use cooking methods for pastes according to recipe.

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

4.4.Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.

5. Package and store curry pastes and powders.

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

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

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

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1. 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 curry pastes and powders 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.Prepare, cut and portion ingredients according to recipe and cooking style.

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

4. Prepare and use curry pastes and powders.

4.1.Prepare, roast and grind herbs and spices for curry pastes or powders.

4.2.Select and use cooking methods for pastes according to recipe.

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

4.4.Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.

5. Package and store curry pastes and powders.

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

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

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

follow standard recipes to prepare at least three curry pastes and powders from at least one of the following Asian cuisines:

Indian

Indonesian

Malay and Nonya

Thai

prepare above curry pastes and powders for use in at least six different curries or other dishes:

within commercial time constraints

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing curry pastes and powders

responding to special customer requests and dietary requirements.

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 curry pastes and powders:

aromatics

fat compounds

herbs and spices

required changes to curry pastes and powders to reflect cultural and regional considerations and variations

contents of stock date codes and rotation labels

characteristics of curry pastes and powders ingredients and finished dishes:

appearance and presentation

combinations of spices

nutritional value

plant structure and parts used for herbs and spices

quality indicators

service style

strength of flavours

taste

texture

dishes other than curries that use curry pastes and powders:

fish cakes

fat compounds:

coconut milk

ghee

oils:

coconut

mustard

peanut

sesame

sauces:

kecap manis

kecap asin

shrimp:

cakes (blachan)

paste (peti)

vegetables, edible flowers and aromatic leaves

meat and poultry

seafood

vegetarian items

nuts

preparation methods and considerations for curry pastes and powders:

marinating

cooking

chemical reactions in various processes

appropriate environmental conditions for storing curry pastes and powders to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce curry pastes and powders.

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.