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Evidence Guide: SITHASC207 - Produce 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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SITHASC207 - Produce 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.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

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Calculate ingredient amounts according to requirements.

Completed
Date:

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

Completed
Date:

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Select, prepare and use equipment.

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

Completed
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Safely assemble and ensure cleanliness of equipment before use.

Completed
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
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Portion and prepare ingredients.

  1. Sort and assemble ingredients according food production sequencing.
  2. Measure and weigh ingredients according to recipe.
  3. Minimise waste and store reusable by-products.
Sort and assemble ingredients according food production sequencing.

Completed
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Measure and weigh ingredients according to recipe.

Completed
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Minimise waste and store reusable by-products.

Completed
Date:

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Prepare and use curry pastes and powders.

  1. Prepare, roast and grind herbs and spices for curry pastes or powders.
  2. Select and using 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 using cooking methods for pastes according to recipe.

Completed
Date:

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

Completed
Date:

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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.
Preserve taste and quality through use of appropriate packaging.

Completed
Date:

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

Completed
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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, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

produce a range of curry pastes and powders for one or more cuisines

produce food for multiple customers within commercial time constraints

integrate knowledge of:

quality indicators for curry pastes and powders

ingredients

cultural considerations

features, functions and safe use of food preparation equipment

food safety practices for handling and storing curry pastes and powders.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industry-realistic ratios of kitchen staff to customers

food preparation lists and standard recipes

a variety of commercial ingredients.

Method 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 the individual preparing curry pastes and powders

evaluation of the taste of curry pastes and powders prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of curry pastes and powders for different occasions

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, quality indicators for curry pastes and powders, equipment, cookery

methods and appropriate environmental storage conditions

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHASC204 Produce Asian sauces, dips and accompaniments

SITXFSA201 Participate in safe food handling practices.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients, dishes and food items

adjust cooking where deficiencies are identified

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for ingredients commonly used in the production of curry pastes and powders:

aromatics

fat compounds

herbs and spices

cultural and regional considerations and variations for curry pastes and powders

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

contents of stock date codes and rotation labels

preparation methods and considerations for curry pastes and powders:

marinating

cooking

chemical reactions in various processes

equipment used to produce curry pastes and powders:

essential features and functions

safe operational practices

storage of curry pastes and powders:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

dietary requirements

portion control

quantities

special customer requests.

Ingredients may include:

aromatic leaves:

bayleaf

lemongrass

edible flowers

meat

peels:

lemon

lime

orange

seafood

seeds

spices:

ajwain

asfoetida

cinnamon

cardamom

cloves

coriander

cumin

fennel and fennel seeds

fenugreek

mace

mustard seeds

peppers

nutmeg

turmeric

vegetables.

Curry pastes and powders and the finished menu items produced may include:

Indian:

chat

chaana ka

curry powder and spice combination

Kashmiri

masala, including garam

sambhar

Indonesian:

bumbu

kare

Malay and Nonya:

gulai

rempah

Thai:

gaeng.

Equipment may include:

mortar and pestle

stone grinders.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

Other dishes may include:

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, including pork, beef, lamb, chicken and duck

seafood

vegetarian items, such as tofu and lentils

nuts, such as cashews and peanuts.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.