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 a range of ingredients.
|
|
Identify a range of rice and noodles appropriate to specific national and regional cuisines. Completed |
Evidence:
|
Select and assemble secondary ingredients required for preparation of rice and noodle dishes. Completed |
Evidence:
|
Prepare and cook rice and noodles.
|
|
Prepare rice and noodles according to menu specifications. Completed |
Evidence:
|
Use correct equipment for cooking rice and noodles according to cuisine requirements and enterprise practice. Completed |
Evidence:
|
Observe correct cooking procedures and timing, according to cuisine and recipe requirements. Completed |
Evidence:
|
Add required flavourings to rice and noodles, according to cuisine and enterprise requirements. Completed |
Evidence:
|
Follow food hygiene requirements and OHS regulations in completing all tasks. Completed |
Evidence:
|
Present cooked rice and noodles.
|
|
Select serviceware appropriate in shape, size and colour to ensure appealing presentation. Completed |
Evidence:
|
Arrange and present rice and noodles attractively on platters or serviceware to achieve maximum customer appeal. Completed |
Evidence:
|
Use garnishes, accompaniments and sauces conforming to acceptable traditional styles and customs, occasion, service specifications and menu requirements. Completed |
Evidence:
|
Present rice and noodles with other dishes and accompaniments according to cuisine and enterprise requirements. Completed |
Evidence:
|
Store and reheat rice and noodles.
|
|
Store and reheat rice and noodles according to food hygiene principles, practices and requirements. Completed |
Evidence:
|
Select storage and reheating methods for rice and noodles to maintain quality, freshness, eating characteristics and appearance. Completed |
Evidence:
|