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Evidence Guide: FBPOPR3002 - Prepare food products using basic cooking methods

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPOPR3002 - Prepare food products using basic cooking methods

What evidence can you provide to prove your understanding of each of the following citeria?

Select and handle cooking tools and equipment

  1. Prepare work area for operations and confirm hygiene standards
  2. Wear appropriate personal protective clothing and ensure correct fit
  3. Identify, handle and store cooking utensils required for work according to workplace procedures
  4. Identify and prepare equipment and machinery required for cooking operation according to workplace procedures
  5. Identify and implement maintenance requirements for knives and other utensils
  6. Implement food safety requirements at all times when handling and using cooking utensils and equipment
Prepare work area for operations and confirm hygiene standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wear appropriate personal protective clothing and ensure correct fit

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, handle and store cooking utensils required for work according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and prepare equipment and machinery required for cooking operation according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and implement maintenance requirements for knives and other utensils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement food safety requirements at all times when handling and using cooking utensils and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Examine recipe and identify required ingredients
  2. Determine sequence for preparation
  3. Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques
  4. Prepare and assemble ingredients according to recipe requirements
  5. Store ingredients according to workplace procedures
Examine recipe and identify required ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine sequence for preparation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and confirm quantity and quality using measuring or weighing devices or sensory analysis techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and assemble ingredients according to recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store ingredients according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use basic cooking methods

  1. Identify the range of basic cooking methods and their effect on quality, taste and nutritional value
  2. Identify cooking methods required by recipe and determine sequence
  3. Apply cooking method to achieve quality standards for food item
  4. Identify and address typical problems as they arise
  5. Use cooking utensils and equipment according to manufacturer instructions
  6. Apply waste minimisation and environmental considerations during cooking process
  7. Clean cooking area, utensils and equipment, and store according to workplace standards
Identify the range of basic cooking methods and their effect on quality, taste and nutritional value

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cooking methods required by recipe and determine sequence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply cooking method to achieve quality standards for food item

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and address typical problems as they arise

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use cooking utensils and equipment according to manufacturer instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply waste minimisation and environmental considerations during cooking process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean cooking area, utensils and equipment, and store according to workplace standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish product

  1. Transfer cooked ingredients for further processing
  2. Assemble final product and present or pack according to recipe or operating requirements
Transfer cooked ingredients for further processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble final product and present or pack according to recipe or operating requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge