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Evidence Guide: SITHASC019 - Prepare Indian pickles and chutneys

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!

From the Wiki University

 

SITHASC019 - Prepare Indian pickles and chutneys

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

Confirm food production requirements and 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 pickles and chutneys 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 pickles and chutneys 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. 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:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare pickles and chutneys.

  1. Select and use cooking methods according to recipe requirements.
  2. Use correct quantities of preservatives and colorants.
  3. Observe timing and maturation requirements.
  4. Follow standard recipes and make food quality adjustments within scope of responsibility.
Select and use cooking methods according to recipe requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use correct quantities of preservatives and colorants.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observe timing and maturation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store cooked pickles and chutneys.

  1. Present pickles and chutneys with complementary main dishes on appropriate service-ware.
  2. Preserve taste and quality through use of appropriate packaging.
  3. Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
  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.
Present pickles and chutneys with complementary main dishes on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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. 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.

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. 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 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.

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.

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.