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 key commodities used in satay.
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Identify a range of fresh, dried and preserved commodities used in the preparation of satay and panggang. Completed |
Evidence:
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Identify herbs, spices and curry pastes used in marinades and coatings. Completed |
Evidence:
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Identify suitable meat, chicken and seafood cuts and secondary ingredients for satay. Completed |
Evidence:
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Prepare satay mixtures.
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Measure herbs, spices and aromatics according to recipe specifications and enterprise standards. Completed |
Evidence:
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Prepare and apply satay mixtures for particular dishes allowing time for marinating according to cuisine and enterprise requirements. Completed |
Evidence:
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Handle curry pastes and powders according to food and personal safety requirements. Completed |
Evidence:
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Produce and present satay items.
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Select and prepare cooking equipment and utensils, according to menu items and enterprise requirements. Completed |
Evidence:
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Prepare and cook a range of satay items according to customer expectations and recipe specifications. Completed |
Evidence:
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Follow food hygiene requirements and OHS regulations in relation to all production and presentation tasks. Completed |
Evidence:
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Use appropriate cooking methods according to recipe specifications. Completed |
Evidence:
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Select crockery and serviceware including size, colour and shape, according to enterprise practice and cuisine requirements. Completed |
Evidence:
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Prepare accompaniments consistent with acceptable traditional style of the region and recipe specifications. Completed |
Evidence:
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