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Evidence Guide: FDFOP3005A - Prepare food products using basic cooking methods

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

 

FDFOP3005A - Prepare food products using basic cooking methods

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

Select and handle cooking tools and equipment

  1. Work area is prepared for operations and hygiene standards confirmed
  2. Cooking utensils required for work are identified, handled and stored safely and according to workplace procedures
  3. Equipment and machinery required for cooking operation is identified and prepared
  4. Maintenance requirements for knives and other utensils are identified and implemented
  5. Food safety requirements are implemented at all times when handling and using cooking utensils and equipment
Work area is prepared for operations and hygiene standards confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking utensils required for work are identified, handled and stored safely and according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment and machinery required for cooking operation is identified and prepared

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintenance requirements for knives and other utensils are identified and implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food safety requirements are implemented at all times when handling and using cooking utensils and equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare ingredients

  1. Major food group classifications are identified
  2. Range of ingredients typically used in the workplace are identified, and their characteristics and effect on food quality and taste described
  3. Recipe is examined and required ingredients identified
  4. Sequence for preparation is determined
  5. Ingredients are selected and quantity and quality confirmed using measuring or weighing devices or sensory analysis techniques
  6. Ingredients are prepared and assembled according to recipe requirements
  7. Ingredients are stored according to workplace procedures
Major food group classifications are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Range of ingredients typically used in the workplace are identified, and their characteristics and effect on food quality and taste described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recipe is examined and required ingredients identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sequence for preparation is determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are selected and quantity and quality confirmed using measuring or weighing devices or sensory analysis techniques

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are prepared and assembled according to recipe requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredients are stored according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use basic cooking methods

  1. Range of basic cooking methods are identified and their effect on quality, taste and nutritional value described
  2. Cooking methods required by recipe are identified and sequence determined
  3. Cooking method is applied to achieve quality standards for food item
  4. Typical problems are identified and addressed
  5. Cooking utensils and equipment is used according to manufacturer's instructions
  6. Waste minimisation and environmental considerations are applied during cooking process
  7. Cooking area, utensils and equipment are cleaned and stored according to workplace standards
Range of basic cooking methods are identified and their effect on quality, taste and nutritional value described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking methods required by recipe are identified and sequence determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking method is applied to achieve quality standards for food item

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Typical problems are identified and addressed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking utensils and equipment is used according to manufacturer's instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste minimisation and environmental considerations are applied during cooking process

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cooking area, utensils and equipment are cleaned and stored according to workplace standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Finish product

  1. Cooked ingredients are transferred for further processing
  2. Final product is assembled and presented or packed according to recipe or operating requirements
Cooked ingredients are transferred for further processing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final product is assembled and presented or packed according to recipe or operating requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

prepare and use utensils and equipment safely and according to work procedures

identify major food groups and uses and effects of ingredients used in food products

prepare food products using basic cookery methods on more than one occasion

identify and address common cooking problems

apply safe work practices and food safety procedures

maintain cooking area according to workplace standards.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

recipes and work instructions

ingredients, utensils and equipment

cooking area facility.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required Skills and Knowledge

Required skills

Ability to:

identify and access ingredients

identify the major food group classifications

read and interpret recipe requirements

safely and correctly use work utensils and equipment

interpret numerical information on quantities and conduct measurements

apply safe work and food safety standards

select, fit and use personal protective clothing and/or equipment

plan operations

identify cooking problems and take corrective action, such as reporting abnormalities or problems, repeating processes and/or making required adjustments

maintain work area to meet housekeeping standards

Required knowledge

Knowledge of:

uses and characteristics of basic food ingredients

major food groups and classifications

principles of basic cookery

food safety standards in the workplace

common terminology used in cooking

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements and industrial awards and agreements

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice,

recipes

Food products

Food products may incorporate a range of ingredients, such as:

meat

dairy

grains

herbs and spices

flavourings

Utensils and equipment

Utensils and equipment may include:

ovens, microwaves and stoves

grills and griddles

deep-fryers and steamers

food processors

blenders, mixers and slicers

pans, pots and trays

knives

hand-held utensils

Basic cookery methods

Basic cookery methods must include:

boiling

poaching

steaming

stewing

braising

roasting

baking

grilling

shallow frying

deep-frying

stir-frying

pan-frying

Common cooking problems

Common cooking problems may relate to:

temperature

ingredient accuracy, quality and quantity

proportions and measurements

sequence of operations

timing