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Evidence Guide: SITHCCC032 - Produce cook-chill and cook-freeze foods

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

 

SITHCCC032 - Produce cook-chill and cook-freeze foods

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

Select ingredients.

  1. Confirm food production requirements from food preparation list.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare bulk ingredients.

  1. Sort and assemble bulk ingredients according to food production sequencing.
  2. Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
  3. Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
  4. Minimise waste to maximise profitability of food items produced.
Sort and assemble bulk ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook and portion bulk food items.

  1. Produce food using cookery methods that achieve desired product characteristics.
  2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  3. Maintain optimum quality of food for cook-chill and cook-freeze processes.
  4. Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
Produce food using cookery methods that achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain optimum quality of food for cook-chill and cook-freeze processes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill food and store under refrigeration.

  1. Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
  2. Select appropriate containers for storage and label and code clearly.
  3. Store food dynamically using first in–first out methods.
  4. Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
  5. Continually monitor storage temperatures to avoid food spoilage.
Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate containers for storage and label and code clearly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food dynamically using first in–first out methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continually monitor storage temperatures to avoid food spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package, freeze and store cooked food.

  1. Select appropriate containers for freezer storage and label and code clearly.
  2. Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
  3. Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
  4. Place food items in appropriate storage once freezing cycle and labelling are complete.
  5. Continually monitor freezer temperatures to avoid food spoilage.
Select appropriate containers for freezer storage and label and code clearly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place food items in appropriate storage once freezing cycle and labelling are complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continually monitor freezer temperatures to avoid food spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer cook-chill and cook-freeze foods.

  1. Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
  2. Check and record temperature levels at despatch and receipt.
  3. Protect food from dangerous temperatures during transfer process.
Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record temperature levels at despatch and receipt.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Protect food from dangerous temperatures during transfer process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge