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Prepare and cook food using a tandoor

URN: PPL2PC31
Business Sectors (Suites):
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing food for and using a tandoor oven.
Dishes might include:

  • tandoori chicken
  • kebabs
  • tandoori fish
  • naan breads

The standard covers preparation methods as well as the cooking techniques.

This standard focuses on the technical knowledge and skills required to prepare and cook food using a tandoor; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare and cook food using a tandoor oven

Performance criteria

You must be able to:

1. Select the type and quantity of ingredients required for preparation 2. Check the ingredients to make sure they meet quality standards and other requirements 3. Choose the correct tools, knives and equipment for preparing and cooking using a tandoor 4. Use the tools, knives and equipment correctly when preparing and cooking food using a tandoor 5. Prepare ingredients to meet the requirements of the dish 6. Prepare food for cooking to meet the requirements of the dish 7. Prepare the tandoor to ensure that it is cooking at the required temperature 8. Place the food in the tandoor oven in the appropriate position 9. Cook the food to meet the requirements of the dish 10. Garnish and present according to dish requirements 11. Store any food items not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

1. Different types of food that can be cooked in a tandoor 2. How to make sure the ingredients meet dish requirements 3. What quality points to look for in tandoor dish ingredients 4. Why and to whom you should report any problems with the oven or ingredients 5. The correct tools, knives and equipment for preparation and cooking using a tandoor 6. Why it is important to use the correct techniques, tools, equipment and techniques when preparing, cooking and finishing tandoor dishes 7. How to prepare the tandoor for cooking 8. The correct temperatures for tandoor cooking 9. How to minimise and correct common faults in tandoor cooking 10. How to carry out the finishing methods 11. How to check and adjust a tandoor dish to make sure it has the correct colour, flavour, texture and quantity 12. The correct temperatures for holding and serving tandoor dishes 13. The correct temperatures and procedures for storing tandoor dishes not for immediate use 14. Healthy eating options when preparing, cooking and finishing tandoor dishes

Scope/range

1. Food for cooking
1.1 whole pieces of meat and fish
1.2 kebabs
1.3 bread

2. Preparation methods
2.1 marinating and coating
2.2 forming onto skewers
2.3 shaping

3. Finishing methods
3.1 garnishing
3.2 presenting

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PC31

Relevant Occupations

SOC Code

5434

Keywords

prepare, cook, tandoor