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 and produce curry pastes and powders.
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Identify commodities for curry pastes and powders, including fresh and dried herbs, spices and aromatics used in Asian cookery. Completed |
Evidence:
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Select, measure and weigh fresh, dried and preserved herbs and spices in correct quantities to make curry powders and pastes according to recipe specifications. Completed |
Evidence:
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Prepare, roast and grind herbs and spices for curry pastes or powders, using appropriate equipment and according to recipe requirements and enterprise practice. Completed |
Evidence:
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Use appropriate secondary ingredients according to menu items and recipe specifications. Completed |
Evidence:
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Prepare pastes requiring cooking, using correct methods, timing and temperature. Completed |
Evidence:
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Apply prepared pastes in correct quantities to a variety of meat, seafood and vegetable curries, according to standard recipes. Completed |
Evidence:
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Use correct cooking procedures in preparing main ingredients, according to enterprise practice. Completed |
Evidence:
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Use curry pastes and powders.
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Apply prepared pastes in correct quantities to a variety of meat, poultry, seafood and vegetable curries according to required timeframes and standard recipes. Completed |
Evidence:
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Use correct cooking procedures in preparing main ingredients, including chicken, beef, lamb, pork, seafood and vegetables, according to standard recipes and enterprise practice. Completed |
Evidence:
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Measure and use curry powders according to established methods, menu requirements, cooking times, temperature, cuisine requirements, customer preferences and enterprise practice. Completed |
Evidence:
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Follow safe work practices.
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Carry out duties, including use of equipment, according to food hygiene and OHS requirements. Completed |
Evidence:
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Maintain a clean and tidy workplace, according to health requirements. Completed |
Evidence:
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