Assessment Requirements for SITHASC007 Prepare curry pastes and powders

Release: 1

Assessment Requirements for SITHASC007 Prepare curry pastes and powders

Modification History

Not applicable.

Performance Evidence

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.

Knowledge Evidence

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.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:

an industry workplace

a simulated industry environment, such as a training kitchen servicing customers.

Assessment must ensure access to:

fixtures and large equipment:

commercial:

blenders and food mills

food processors

planetary mixers

commercial grade work benches (1.5m/person)

commercial refrigeration facilities:

freezer

fridge

designated storage area for dry goods and perishables

double sink

gas electric or induction stove tops (two burners per person)

small equipment:

containers for hot and cold food

cutting boards

food handler gloves

graters and peelers

knives

measures:

metric calibrated measuring jugs

measuring spoons

portion controlled scoops

mortar and pestle

pans and pots:

stainless steel, cast iron and non-stick fry pans

scales sets of stainless steel bowls

small utensils:

scoops, skimmers and spiders

strainers

scrapers

whisks:

fine stainless steel wire

coarse stainless steel wire

spoons:

large plain and slotted metal spoons

ladles in a variety of sizes

serving spoons

wooden spoons

stone grinders

temperature probes

thermometers

diverse and comprehensive range of perishable food supplies for Asian cookery

cleaning materials and equipment:

cleaning cloths

commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas

dustpans and brooms

garbage bins and bags

hand towel dispenser and hand towels

mops and buckets

separate hand basin and antiseptic liquid soap dispenser for hand washing

sponges, brushes and scourers

tea towels

organisational specifications:

equipment manufacturer instructions

current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock

mise en place lists, menus, standard recipes and recipes for special dietary requirements

ordering and docketing paperwork

food safety plan

guidelines relating to food disposal, storage and presentation requirements

safety data sheets (SDS) for cleaning agents and chemicals.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694