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?
Prepare ingredients
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Work area is prepared. Completed |
Evidence:
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Ingredients for pâtésand terrines are selected according to specifications. Completed |
Evidence:
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Meat and offal ingredients are pre-prepared according to specifications. Completed |
Evidence:
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Meat, offal and other ingredients are pre-cooked according to specifications. Completed |
Evidence:
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Moulds for pâtés and terrines are prepared and lined according to specifications. Completed |
Evidence:
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Pre-operational checks are set up and conducted on required specialised machinery. Completed |
Evidence:
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Prepare pâtés and terrines
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A range of binding agents and processes required in the preparation of basic forcemeat are prepared and used. Completed |
Evidence:
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A range of pastries suitable for pâté en croute are prepared and handled correctly to ensure high quality and attractive presentation. Completed |
Evidence:
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Specialised machinery for making pâtés and terrines is used correctly and safely according to manufacturer instructions. Completed |
Evidence:
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Pâtés and terrines are cooked to specification ensuring non-spore forming pathogens are destroyed. Completed |
Evidence:
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Product stability and spreadability are assessed. Completed |
Evidence:
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Pack and store pâtés and terrines
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Pâtés and terrines are selected and packed using appropriate packaging. Completed |
Evidence:
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Pâtés and terrines are chilled at a sufficient rate to prevent spore-forming pathogens. Completed |
Evidence:
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Pâtés and terrines are stored according to regulatory requirements. Completed |
Evidence:
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Develop new recipes
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Recipes for pâtés and terrines are developed using a range of suitable products, with consideration given to food safety, taste and presentation. Completed |
Evidence:
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New recipes are costed and priced. Completed |
Evidence:
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Customer response to new recipes are assessed and evaluated. Completed |
Evidence:
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