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 salads and accompaniments.
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Identify suitable salads and accompaniments for menu requirements for a particular national or regional cuisine. Completed |
Evidence:
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Plan salads and accompaniments according to season and availability of commodities and other ingredients. Completed |
Evidence:
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Prepare salads.
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Prepare a range of salads using fresh, dried and preserved commodities according to traditional national or regional styles, recipe specifications and enterprise requirements. Completed |
Evidence:
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Prepare required ingredients according to recipe specifications and using precision cutting techniques required for the specific cuisine. Completed |
Evidence:
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Prepare marinades, flavourings and sauce mixtures and store at correct temperature until required. Completed |
Evidence:
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Prepare accompaniments for salads as required by tradition and enterprise practice. Completed |
Evidence:
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Follow food hygiene requirements and OHS regulations during preparation and presentation. Completed |
Evidence:
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Use, clean and maintain traditional and contemporary equipment. Completed |
Evidence:
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Respond to specific customer requests related to salads, sauces, dressings and accompaniments. Completed |
Evidence:
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Store salads.
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Store salads at correct temperatures and under storage conditions that maintain appearance, nutrition, shelf life and eating characteristics. Completed |
Evidence:
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Comply with food hygiene requirements and OHS regulations in storing food items. Completed |
Evidence:
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Present salads.
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Select serviceware appropriate in shape, size and colour to ensure attractive presentation. Completed |
Evidence:
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Arrange and present salads attractively on platters or other serviceware to achieve maximum customer appeal. Completed |
Evidence:
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Use garnishes according to tradition and style of the region and recipe specifications. Completed |
Evidence:
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