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Evidence Guide: SITHASC022A - Prepare and produce tandoori food items

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

 

SITHASC022A - Prepare and produce tandoori food items

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

Select key commodities and ingredients.

  1. Identify and select key types and names of tandoori items.
  2. Select fresh, dried and preserved commodities used in tandoori marinades.
Identify and select key types and names of tandoori items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select fresh, dried and preserved commodities used in tandoori marinades.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and use tandoori spice mixture.

  1. Follow food hygiene requirements and OHS regulation in all tasks related to preparing, cooking, presenting and serving food items.
  2. Measure, weigh and portion spices according to recipe specifications and enterprise requirements.
  3. Handle tandoori and curry powders according to safety and enterprise requirements.
  4. Apply tandoori spice mixtures or curry pastes to food items and marinate under required conditions.
Follow food hygiene requirements and OHS regulation in all tasks related to preparing, cooking, presenting and serving food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure, weigh and portion spices according to recipe specifications and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle tandoori and curry powders according to safety and enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply tandoori spice mixtures or curry pastes to food items and marinate under required conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce and present tandoori products.

  1. Select and use cooking equipment and utensils according to enterprise requirements.
  2. Follow standard recipes for tandoori items according to enterprise practices and specifications.
  3. Prepare and cook tandoori items to customer expectations, following recipe specifications.
  4. Apply correct steps to all cooking methods according to recipe specifications.
  5. Select presentation crockery according to suitability of size, colour and shape, according to enterprise requirements.
  6. Serve suitable accompaniments consistent with recipe specifications and acceptable traditional and regional style.
Select and use cooking equipment and utensils according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes for tandoori items according to enterprise practices and specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and cook tandoori items to customer expectations, following recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply correct steps to all cooking methods according to recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select presentation crockery according to suitability of size, colour and shape, according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve suitable accompaniments consistent with recipe specifications and acceptable traditional and regional style.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

ability to prepare food items for tandoori cookery, including marinades, within realistic time constraints using a range of cookery methods appropriate to the Asian cuisine

knowledge of cuisine style, including cultural considerations, commodities, culinary terminology and equipment

safe occupational health and food hygiene practices for preparing, cooking, presenting and storing tandoori food items.

Context of and specific resources for assessment

Assessment must ensure:

a range of tandoori food items is prepared, cooked and served using authentic and appropriate ingredients

demonstration of skills within a fully equipped, operational commercial kitchen suitable for Asian cooking, including industry-current equipment, as defined in the Assessment Guidelines

industry-realistic ratios of kitchen staff to customers

preparation of tandoori dishes for real customers within typical workplace time constraints.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of practical demonstration of preparing and presenting tandoori food items

sampling of dishes prepared by the candidate

written or oral questions to test knowledge of tandoori cookery, cultural aspects, use and importance of typical commodities and flavourings, safety issues and food quality indicators

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate, such as menus and photographs.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

food preparation for tandoori cookery, including following recipe requirements

precision cutting techniques and implements for tandoori cookery

evaluating quality of ingredients, dishes and food items, including blending and balancing flavours and aromatics, correct flavour structure, texture and consistency, correct acid balance, correct colour and plate presentation

using garnishes for presentation, including consideration of colour and eye appeal

selecting, using and maintaining specialised equipment, tableware and serviceware for preparing, cooking, serving and presenting food

identifying, selecting, storing and using typical commodities, herbs and spices, and condiments relevant to tandoori cookery

safe work practices, particularly in relation to bending and lifting, and using cutting implements, appliances, heated surfaces and other equipment that carries a risk of burns

maintaining a tidy workstation

problem-solving skills to adjust flavourings where marinades are not balanced as required

literacy skills to read recipes and orders

numeracy skills to calculate quantities of commodities and ingredients required for particular recipes.

The following knowledge must be assessed as part of this unit:

cuisine characteristics, and cultural and religious practices related to food preparation, presentation and consumption, typical menu items, order of service, typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to tandoori cookery, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance

typical food allergies and consequences

principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and other personal protective equipment.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Commodities and ingredients may be fresh, dried or preserved and may include:

meat

poultry

seafood

tandoori powder

curry powder, such as masala.

Required conditions for marinating prepared tandoori items may include:

covered containers

chilling.

Suitable accompaniments may include:

rice

vegetables

pickles

chutney

sauces.