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
What evidence can you provide to prove your understanding of each of the following citeria?
Use and apply terms and concepts relating to organic substances important in food processing
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Biochemical terminology relating to food processing is used accurately Completed |
Evidence:
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Relevant concepts are applied to explain the biochemistry in food processing Completed |
Evidence:
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Identify biochemical compounds and explain biochemical reactions important in food processing
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Biochemical compounds carbohydrates; amino acids, proteins and lipids are identified and classified Completed |
Evidence:
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Molecular structures for important biochemical compounds are depicted Completed |
Evidence:
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Chemical and physical behaviour associated with carbohydrates, amino acids, proteins and lipids is identified including the molecular processes taking place Completed |
Evidence:
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Basic tests are performed to identify biochemical reactions and the associated physical and chemical changes in food processing Completed |
Evidence:
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Assess the impact of food processing operations on the biochemistry of processed food products
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Biochemical macro constituents and micro constituents of food are identified Completed |
Evidence:
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Effect of processing on biochemistry and nutritional value of foodstuffs is assessed Completed |
Evidence:
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Biochemical actions of food additives are identified Completed |
Evidence:
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Biochemical principles relating to the spoilage and preservation of foods are explained Completed |
Evidence:
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Extract samples of product or raw materials for biochemical testing and apply the results to food production processes
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Properties of biochemical compounds and their extraction techniques are established for a food processing operation Completed |
Evidence:
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Sampling is conducted according to the sampling plan and the tests to be conducted Completed |
Evidence:
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Sample purity and integrity is maintained prior to testing Completed |
Evidence:
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The results of biochemical testing are applied to ingredient selection and process control for a food processing operation Completed |
Evidence:
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