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1.Select ingredients. 1.4.Check perishable supplies for spoilage or contamination prior to preparation.
01 / 10 / 2021
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Unit Sector
Hospitality
Elements and Performance Criteria
ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. 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 curry pastes and powders 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.Prepare, cut and portion ingredients according to recipe and cooking style. 3.4.Minimise waste to maximise profitability of food items prepared. |
4. Prepare and use curry pastes and powders. | 4.1.Prepare, roast and grind herbs and spices for curry pastes or powders. 4.2.Select and use cooking methods for pastes according to recipe. 4.3.Follow standard recipes and make food quality adjustments within scope of responsibility. 4.4.Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe. |
5. Package and store curry pastes and powders. | 5.1.Preserve taste and quality through use of appropriate packaging. 5.2.Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions . 5.3.Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. |
