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?
Select product to cook
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Appropriate PPE is worn. Completed |
Evidence:
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Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required. Completed |
Evidence:
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Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged. Completed |
Evidence:
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Product identified as unsuitable is set aside and reported to the appropriate person. Completed |
Evidence:
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Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations. Completed |
Evidence:
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Ingredients required for cooking are identified and stored correctly until required. Completed |
Evidence:
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Equipment and power sources are operated safety and effectively as required by the enterprise. Completed |
Evidence:
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Commercial cooking oil/fat is used safely and within approved temperature range. Completed |
Evidence:
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Pre-cook product
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Batters, crumbs and other seafood coatings are prepared and stored. Completed |
Evidence:
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Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations. Completed |
Evidence:
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Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations. Completed |
Evidence:
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Cook and sell product to order
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Customer's order is taken and recorded. Completed |
Evidence:
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Product is cooked for sufficient time to ensure that the temperature and colour conforms to food regulations. Completed |
Evidence:
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Customer's order is assembled when all items are cooked, and wrapped/packaged. Completed |
Evidence:
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Clean facilities
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Cooking equipment and preparation area are kept clean during operation. Completed |
Evidence:
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When cooking operations are closed, cooking equipment is cleaned. Completed |
Evidence:
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Cleaning equipment and cleaning chemicals are used correctly. Completed |
Evidence:
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Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures. Completed |
Evidence:
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