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Evidence Guide: DEFSUR007 - Preserve and cook foodstuffs in a survival situation

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

 

DEFSUR007 - Preserve and cook foodstuffs in a survival situation

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

Preserve and cook flora and fauna

  1. Apply testing procedures to unknown flora to identify their fitness for consumption.
  2. Remove harmful components of animal and vegetable foodstuffs.
  3. Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.
  4. Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.
Apply testing procedures to unknown flora to identify their fitness for consumption.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove harmful components of animal and vegetable foodstuffs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage food resources

  1. Implement energy management techniques to minimise unnecessary wastage.
  2. Ration foodstuffs in accordance with survival requirements.
Implement energy management techniques to minimise unnecessary wastage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ration foodstuffs in accordance with survival requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Preserve and cook flora and fauna

  1. Apply testing procedures to unknown flora to identify their fitness for consumption.
  2. Remove harmful components of animal and vegetable foodstuffs.
  3. Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.
  4. Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.
Apply testing procedures to unknown flora to identify their fitness for consumption.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Remove harmful components of animal and vegetable foodstuffs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage food resources

  1. Implement energy management techniques to minimise unnecessary wastage.
  2. Ration foodstuffs in accordance with survival requirements.
Implement energy management techniques to minimise unnecessary wastage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ration foodstuffs in accordance with survival requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions section.

1. Preserve and cook flora and fauna

1.1 Apply testing procedures to unknown flora to identify their fitness for consumption.

1.2 Remove harmful components of animal and vegetable foodstuffs.

1.3 Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.

1.4 Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.

2. Manage food resources

2.1 Implement energy management techniques to minimise unnecessary wastage.

2.2 Ration foodstuffs in accordance with survival requirements.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the range of conditions section.

1. Preserve and cook flora and fauna

1.1 Apply testing procedures to unknown flora to identify their fitness for consumption.

1.2 Remove harmful components of animal and vegetable foodstuffs.

1.3 Use improvised cooking techniques to prepare animal and vegetable foodstuffs for consumption to reduce the chances of acquiring parasites and germs.

1.4 Use improvised preserving techniques to preserve animal and vegetable foodstuffs to allow long-term storage without any harmful organisms spoiling the foodstuff.

2. Manage food resources

2.1 Implement energy management techniques to minimise unnecessary wastage.

2.2 Ration foodstuffs in accordance with survival requirements.

Evidence required to demonstrate competence must satisfy all of the requirements of the elements and performance criteria. If not otherwise specified the candidate must demonstrate evidence of performance of the following on at least one occasion.

using improvised cooking techniques for at least one animal and at least one vegetable foodstuff by two of the following methods on different meal occasions:

roasting

earth oven

boiling

grilling/frying

applying safety principles to ensure potential parasites and other organisms are destroyed by cooking, without destroying the foodstuff by burning or overcooking

preserving foodstuff for at least one animal and at least one vegetable foodstuff quantity sufficient for at least two separate survival meals by two of the following methods:

drying

smoking

salting

using curing techniques, making sure that maggot or bacterial infestation does not spoil the foodstuff (the preserved foodstuff should not suffer deterioration for two days [minimum] after curing, and must then be consumed by the survivor as part of their survival diet)

Evidence required to demonstrate competence must satisfy all of the requirements of the elements and performance criteria. If not otherwise specified the depth of knowledge demonstrated must be appropriate to the job context of the candidate.

fire safety

food testing procedures

recognition of edible plants