Application

This unit describes the performance outcomes, skills and knowledge required to prepare pickles and chutneys served to accompany Indian curries. It requires the ability to select and prepare ingredients, and to use relevant equipment and cookery methods.
The unit applies to hospitality and catering organisations that offer Indian cuisine, and to cooks who usually work under the guidance of more senior chefs.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

What You'll Learn

Assessment Requirements

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:
• prepare one pickle from each of the following types of pickles:
• hot
• sweet
• spicy
• prepare one chutney from each of the following types of chutneys:
• hot
• sweet
• demonstrate use of each of the following preparation methods when preparing the above three pickles and two chutneys (at least once across preparation of the above pickles and chutneys):
• marinating
• cooking
• prepare above pickles and chutneys:
• within commercial time constraints
• following procedures for portion control and food safety practices when handling and storing Indian pickles and chutneys.

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 pickles and chutneys:
• curry powders
• herbs and spices
• regional considerations and variations to be considered when preparing pickles and chutneys
• contents of date codes and rotation labels for stock
• characteristics of pickles and chutney ingredients and finished dishes:
• appearance and presentation
• combinations of spices
• quality indicators
• service style
• taste
• texture
• preparation processes for Indian pickles and chutneys listed in the performance evidence
• chemical reactions that occur during various processes in the preparation of Indian pickles and chutneys
• appropriate environmental conditions for storing pickles and chutneys to:
• ensure food safety
• optimise shelf life
• safe operational practices using essential functions and features of equipment used to produce Indian pickles and chutneys.

Assessment Conditions

Skills must be demonstrated in an operational commercial kitchen. This can be:
• an industry workplace; or
• a simulated industry environment, such as an industry-realistic training kitchen servicing customers.
Assessment must ensure access to:
• fixtures and large equipment:
• commercial:
• blenders and food mills
• food processors
• commercial grade work benches (1.5m/person)
• commercial refrigeration facilities:
• freezer
• fridge
• designated storage area for dry goods and perishables
• sink
• gas electric or induction stove tops (two burners per person)
• small equipment:
• containers for hot and cold food
• cutting boards
• graters and peelers
• knives
• measures:
• measuring jugs
• measuring spoons
• portion controlled scoops
• pans and pots:
• stainless steel, cast iron and non-stick fry pans
• small and large pots
• spoons and ladles
• service-ware:
• dishes and bowls
• serving utensils
• food safe gloves
• diverse and comprehensive range of perishable food supplies for Indian 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 soap 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 and standard recipes
• food safety plan
• guidelines relating to food disposal, storage and presentation requirements
• safety data sheets (SDS) for cleaning agents and chemicals
• safe working environment.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:
• have worked in industry for three years where they have applied the skills and knowledge of this unit of competency.

Foundation Skills

• {'skill': 'Reading skills to:', 'description': 'locate information in standard recipes to determine food preparation requirements; interpret manufacturer instructions for equipment; locate and read date codes and rotation labels on food products.'}
• {'skill': 'Writing skills to:', 'description': 'record notes on recipe requirements.'}
• {'skill': 'Numeracy skills to:', 'description': 'calculate the number of portions; determine cooking times and temperatures; measure quantities of ingredients using simple measuring instruments.'}
• {'skill': 'Problem-solving skills to:', 'description': 'evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product; adjust taste, texture and appearance of food products according to identified deficiencies.'}
• {'skill': 'Planning and organising skills to:', 'description': 'efficiently sequence the stages of food preparation and production.'}
• {'skill': 'Self-management skills to:', 'description': 'manage own speed, timing and productivity.'}

Prerequisite Units

• SITXFSA005

Related Units

• SITTGDE015 — Provide arrival and departure assistance
  Same training package
• SITTTVL009 — Construct international airfares
  Same training package
• SITTGDE017 — Prepare and present tour commentaries or activities
  Same training package
• SITXHRM011 — Manage volunteers
  Same training package
• SITHASC037 — Prepare Indian sweetmeats
  Same training package
• SITHASC035 — Prepare tandoori dishes
  Same training package