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 ingredients.
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Confirm food production requirements from food preparation list. Completed |
Evidence:
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Calculate ingredient amounts according to requirements. Completed |
Evidence:
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Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Check perishable supplies for spoilage or contamination prior to preparation. Completed |
Evidence:
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Select, prepare and use equipment.
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Select equipment of correct type and size. Completed |
Evidence:
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Safely assemble and ensure cleanliness of equipment before use. Completed |
Evidence:
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Use equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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Portion and prepare bulk ingredients.
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Sort and assemble bulk ingredients according to the sequencing of food production. Completed |
Evidence:
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Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required. Completed |
Evidence:
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Minimise waste to maximise profitability of food items produced. Completed |
Evidence:
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Cook and portion bulk food items.
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Produce food using cookery methods to achieve desired product characteristics. Completed |
Evidence:
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Follow standard recipes and make food quality adjustments within scope of responsibility. Completed |
Evidence:
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Maintain optimum quality of food for cook-chill and freeze processes. Completed |
Evidence:
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Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change. Completed |
Evidence:
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Portion food items to minimise waste and maximise yield and profitability of food. Completed |
Evidence:
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Chill food and store under refrigeration.
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Use blast and water bath chilling methods to chill foods and meet time and temperature standards. Completed |
Evidence:
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Maintain the quality of food throughout the chilling process. Completed |
Evidence:
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Select appropriate containers for storage and label and code clearly. Completed |
Evidence:
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Store food dynamically using first in–first out methods. Completed |
Evidence:
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Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards. Completed |
Evidence:
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Continually monitor storage temperatures to avoid food spoilage. Completed |
Evidence:
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Package, freeze and store cooked food.
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Select appropriate containers for freezer storage and label and code clearly. Completed |
Evidence:
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Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards. Completed |
Evidence:
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Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed. Completed |
Evidence:
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Place food items in appropriate storage once the freezing cycle and labelling is complete. Completed |
Evidence:
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Continually monitor freezer temperatures to avoid food spoilage. Completed |
Evidence:
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Transfer cook-chill and cook–freeze foods.
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Safely transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers. Completed |
Evidence:
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Check and record temperature levels at despatch and receipt. Completed |
Evidence:
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Protect food from dangerous temperatures during the transfer process. Completed |
Evidence:
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