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Evidence Guide: SITHASC025A - 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

 

SITHASC025A - Prepare Indian pickles and chutneys

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

Identify and select key commodities.

  1. Select a range of fresh, dried and preserved commodities for use in making chutneys and pickles.
  2. Identify a variety of main and secondary ingredients.
  3. Identify key names of chutneys and pickles, using correct menu names.
  4. Identify types of curry powder used.
  5. Identify combinations of spices used in the production of chutneys.
Select a range of fresh, dried and preserved commodities for use in making chutneys and pickles.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify a variety of main and secondary ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify key names of chutneys and pickles, using correct menu names.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of curry powder used.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify combinations of spices used in the production of chutneys.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce chutneys and pickles.

  1. Prepare ingredients according to recipe specifications, using precision cutting techniques required by regional cuisines.
  2. Use quantities of preservatives and colorants according to enterprise practice.
  3. Select, prepare and use cooking equipment and utensils, according to enterprise and cuisine requirements.
  4. Follow required steps to all cooking methods according to recipe specifications.
  5. Follow correct timing to prepare pickles for bottling and allow required time for maturing.
  6. Follow food hygiene requirements and OHS regulations and apply them to all tasks related to preparation, bottling and storage.
Prepare ingredients according to recipe specifications, using precision cutting techniques required by regional cuisines.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use quantities of preservatives and colorants according to enterprise practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use cooking equipment and utensils, according to enterprise and cuisine requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow required steps to all cooking methods according to recipe specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow correct timing to prepare pickles for bottling and allow required time for maturing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food hygiene requirements and OHS regulations and apply them to all tasks related to preparation, bottling and storage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present chutneys and pickles.

  1. Select platter and crockery sizes, colour and shapes according to enterprise requirements.
  2. Present chutneys and pickles attractively to achieve maximum customer appeal.
  3. Select appropriate chutneys and pickles to accompany main dishes.
Select platter and crockery sizes, colour and shapes according to enterprise requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present chutneys and pickles attractively to achieve maximum customer appeal.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate chutneys and pickles to accompany main dishes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store cooked chutneys and pickles.

  1. Store chutneys and pickles under correct conditions and temperatures to maintain quality and extend shelf life.
  2. Select and use packaging appropriate for the preservation of freshness and taste and to prevent chemical reaction and deterioration.
  3. Line jar lids with sheets of greaseproof or waxed paper to prevent metallic lids from coming into contact with chutneys.
Store chutneys and pickles under correct conditions and temperatures to maintain quality and extend shelf life.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use packaging appropriate for the preservation of freshness and taste and to prevent chemical reaction and deterioration.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Line jar lids with sheets of greaseproof or waxed paper to prevent metallic lids from coming into contact with chutneys.

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 pickles and chutneys using a range of cookery and preparation methods

knowledge of pickles and chutneys styles, including cultural considerations, commodities, culinary terminology and equipment

knowledge of time required for maturing pickles and chutneys

preparation of a range of pickles and chutneys using authentic and appropriate ingredients

ability to undertake duties according to organisational hygiene, health and safety practices

ability to prepare pickles and chutneys within the timeframe required by a commercial kitchen.

Context of and specific resources for assessment

Assessment must ensure:

preparation, cooking, packing and storing of a range of pickles and chutneys by the candidate 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.

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, cooking, packaging and storing pickles and chutneys

samples and tasting of items prepared by the candidate

written or oral questions to test knowledge of Asian cuisine styles, 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, for example:

SITHASC001A Use basic Asian methods of cookery.

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 Indian pickles and chutney, including following recipe requirements

precision cutting techniques and implements for preparing pickles and chutneys in regional Indian cuisines

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

selecting, using and maintaining specialised equipment, tableware and serviceware for preparation of pickles and chutneys

identifying, selecting, storing and using typical commodities, herbs and spices, condiments, thickening and flavouring agents, seasonal delicacies relevant to preparing pickles and chutneys and appropriate preparation methods

safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces, hot oil and other equipment and cookery methods which carry a risk of burns

maintaining a tidy workstation

problem-solving skills to adjust flavourings where pickles and chutneys 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 preparation, presentation and consumption; typical menu items; order of service; and typical accompaniments and garnishes

kitchen and service culture, including kitchen organisation

culinary terms related to Indian pickles and chutneys, including regional variations

effects of cooking techniques on nutrition, taste, texture and appearance, and chemical reaction in chutneys and pickles

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 may include:

herbs and spices, such as cumin, coriander, fenugreek, red pepper and turmeric

curry powders, such as masala

flavourings and aromatics, such as garlic and ginger

preservatives, such as vinegar

thickening agents.

Secondary ingredients may include:

fruits

bulb vegetables, such as onions

root vegetables

colorants.

Main dishes may include:

curries

pakoris

tandoori kebabs

rice

sauces.

Suitable packaging for pickles and chutneys may include:

lidded or sealable glass jars

lidded or sealable crockery containers.