Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate ingredient amounts according to requirements.
- Identify and select ingredients for curry pastes and powders from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to preparation.
- Select, prepare and use equipment.
- Portion and prepare ingredients.
- Prepare and use curry pastes and powders.
- Prepare, roast and grind herbs and spices for curry pastes or powders.
- Select and use cooking methods for pastes according to recipe.
- Follow standard recipes and make food quality adjustments within scope of responsibility.
- Apply prepared pastes and powders in correct quantities to curries and other dishes, according to recipe.
- Package and store curry pastes and powders.
- Preserve taste and quality through use of appropriate packaging.
- Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions.
- Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives.