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, portion and prepare ingredients.
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Identify and select ingredients from stores according to food preparation lists, recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Weigh and measure wet and dry ingredients according to the recipe and quantity of marzipan required. Completed |
Evidence:
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Minimise waste to maximise profitability of food items produced. 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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Prepare modelling marzipan.
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Combine ingredients to create a smooth paste of a consistency best suited to modelling marzipan. Completed |
Evidence:
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Flavour and colour marzipan according to the recipe or design requirements. Completed |
Evidence:
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Identify taste, texture and consistency problems and make adjustments to maintain desired product characteristics. Completed |
Evidence:
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Prepare moulded and modelled shapes.
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Model marzipan by hand or shape with the aid of moulds to produce variety of figures, shapes and flowers. Completed |
Evidence:
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Use appropriate colourings, decorations and coating agents to enhance appearance and presentation. Completed |
Evidence:
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Seal finished shapes to preserve freshness, eating characteristics and appearance. Completed |
Evidence:
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Visually evaluate finished marzipan shapes and adjust presentation. Completed |
Evidence:
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Store marzipan products in the appropriate environmental conditions. Completed |
Evidence:
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Use marzipan to cover cakes, gateaux, torten and petits fours.
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Ensure surface of items to be covered is level and smooth. Completed |
Evidence:
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Roll out marzipan to specified size and thickness. Completed |
Evidence:
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Apply marzipan ensuring a smooth and seamless finish. Completed |
Evidence:
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