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?
Prepare ingredients for Asian stocks and soups.
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Select ingredients for stock and soups including herbs, spices and flavourings, and prepare them according to recipe requirements. Completed |
Evidence:
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Prepare ingredients and garnishes to recipe specifications using any specified precision cutting techniques. Completed |
Evidence:
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Use correct cooking procedures and equipment in preparing main ingredients, including chicken, beef, lamb, seafood and vegetables, according to enterprise. Completed |
Evidence:
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Use fish and other pre-prepared sauces to achieve required results and balance, according to recipe specifications. Completed |
Evidence:
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Follow food hygiene and OHS regulations and requirements in all preparation and cooking tasks. Completed |
Evidence:
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Prepare and produce Asian stocks and soups.
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Follow standard recipes according to enterprise practices. Completed |
Evidence:
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Prepare stocks and soups using correct herbs, spices and flavourings, according to recipe specifications. Completed |
Evidence:
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Use appropriate ingredients according to the menu items and recipe specifications. Completed |
Evidence:
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Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality. Completed |
Evidence:
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Cook or finish off soups quickly and effectively, according to customer orders and recipe specifications. Completed |
Evidence:
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Adjust stocks and soups according to required taste, consistency and quality. Completed |
Evidence:
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Incorporate stocks into other dishes according to standard recipes and cuisine requirements. Completed |
Evidence:
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Present Asian soups.
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Select crockery and serviceware size, colour and shape according to enterprise and cuisine requirements. Completed |
Evidence:
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Serve soups in correct portions according to cuisine and enterprise requirements. Completed |
Evidence:
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Use garnishes that conform to the acceptable style of the region and recipe specifications. Completed |
Evidence:
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Store Asian stocks and soups.
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Prepare stocks and soups in advance and store them appropriately under conditions and temperatures that maintain freshness and eating qualities, and comply with health and safety requirements. Completed |
Evidence:
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