NZQA Expiring unit standard
Title
Fry food in a whare kai
Level
2
Purpose
21238 version 4
Page 1 of 4
Credits
2
This unit standard is for people who cook simple foods using
the frying method and includes a basic understanding of
preparation practices (mise en place) and cooking techniques.
They will have been ringa wera in generating the evidence
required for credit for this unit standard. As and when needed
by events on a specific marae, they will have undertaken a
range of cookery activities in accordance with the application of
tikanga for that marae.
People credited with this unit standard are able, in a whare kai,
to prepare (mise en place) to fry food and cook food items by
frying.
This unit standard is seen as an entry level unit standard to
marae catering and professional cookery.
Classification
Marae Catering > Cookery in Whare Kai
Available grade
Achieved
Entry information
Critical health and
safety prerequisites
Explanatory notes
business, or
demonstrate
equivalent knowledge and
skills.
This
unit
standard
is
expiring
Prerequisite: Unit 167, Practise food safety methods in a food
1
Definitions
mise en place – means the setting out of ingredients and utensils required for the
preparation of food items;
dish requirement – any recipe or dish type specified by, or specific to the marae, and
made known to the candidate prior to assessment against the requirements of this
unit standard.
2
This unit standard applies to the frying of food items such as meat, vegetables,
scones and kaimoana. Evidence must be presented across the whole of this range.
The food items may have already undergone a level of preparation, perhaps by
someone else, and/or maybe a proprietary product.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21238 version 4
Page 2 of 4
3
Evidence for this unit standard must be presented from within the context of a whare
kai. There are many similarities in performance expectations and requirements
between the kitchen of a whare kai and those in commercial kitchens. There are also
some significant differences that must be taken into account when developing the
knowledge and skills required to be demonstrated for credit for this unit standard and
in the assessment of such knowledge and skills. For example:
a time taken to complete tasks matters – the kai must keep pace with other activities
and processes on the marae;
b the end user must be satisfied in such a way that mana is not compromised;
c the contexts in which catering is required are real and cannot be simulated.
Learning and assessment activities may just happen as well as be planned and
scheduled, resulting in the availability of high levels of naturally occurring learning
and evidence opportunities;
d equipment must be capable of, safely, providing sufficient volumes of appropriate
product to the standard demanded by each occasion for which catering is being
provided;
e performance is embraced by tikanga; and
f work ethic is guided through the expression of manaaki and awhi.
4
Performance of the elements of this unit standard must accord with the application of
tikanga on the marae in which assessment takes place. This would include any
explanation of effective ways of dealing with unexpected problems with food and
equipment, unexpected conditions within or demands placed on the whare kai, or
accidents that cause injury, encountered during any learning and/or assessment
processes. Relevant applications must be made known to candidates prior to
assessment.
5
Performance of the elements of this unit standard must comply with relevant
legislation and regulations, in particular: Food Hygiene Regulations 1974; Food Act
1981; Health and Safety in Employment Act 1992, and any subsequent amendments.
Areas where such legislative and regulatory requirements may be of direct relevance
include but are not limited to:
a the cleanliness, tidiness and fitness for use of utensils, equipment, work areas,
and ingredients;
b the storage and labelling of products; and
c the efficient use of product to reduce unnecessary wastage and to ensure
maximum yield.
Specific applications of relevant legislation and related guidance for marae catering
contexts are available in documents such as:
i Oranga Kai pamphlet resources developed by and available from the Ministry of
Health;
ii Ministry for Primary Industries, Food Safety, practices in preparing and cooking a
hāngi, May 2013 (available on http://www.foodsafety.govt.nz).
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Prepare (mise en place) to fry food in a whare kai.
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21238 version 4
Page 3 of 4
Evidence requirements
1.1
Food items and other ingredients are of the required type, quality, and quantity
for frying.
1.2
Food is prepared (mise en place) for frying in accordance with dish
requirements.
1.3
Kitchen environments, equipment, preparation areas, and self are kept clean
and ready for the next scheduled task or action.
1.4
The wairua of kai is acknowledged and respected throughout the preparation
process.
1.5
The whanaungatanga of the whare kai is practised throughout the preparation
process.
Outcome 2
Cook food items by frying in a whare kai.
Range
the amount of food to be fried must be sufficient for the relevant occasion on the
marae. Evidence must be demonstrated for both deep and shallow frying
methods.
Evidence requirements
2.1
Food is fried and meets cooked dish requirements in terms of flavour, aroma,
degree of cooking, temperature, and appearance.
2.2
Food items are finished with any appropriate garnishes, accompaniments, and
sauces, and are portioned and presented in accordance with dish requirements.
2.3
Kitchen environments, equipment, preparation areas, and self are kept clean
and ready for the next scheduled task or action.
2.4
2.5
This unit standard is
The wairua of kai is acknowledged and respected throughout the frying process.
expiring
The whanaungatanga of the whare kai is practised throughout the frying
process.
Replacement information
NZQA Māori Qualifications Services
SSB Code 194
This unit standard has been replaced by unit standard
27512.
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21238 version 4
Page 4 of 4
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 March 2005
31 December 2015
Rollover
2
16 October 2009
31 December 2015
Review
3
21 July 2011
31 December 2015
Rollover
4
16 July 2015
31 December 2018
Consent and Moderation Requirements (CMR) reference
0226
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
This unit standard is
expiring
NZQA Māori Qualifications Services
SSB Code 194
 New Zealand Qualifications Authority 2016