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 vegetables and lentils.
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Identify and select a range of fresh, dried and preserved commodities, including herbs and spices according to regional recipe specifications. Completed |
Evidence:
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Prepare a selection of fresh and dried leafy and root vegetables using precision cutting techniques, according to recipe specifications and cuisine requirements. Completed |
Evidence:
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Select, measure, weigh and blend a variety of fresh, dried and preserved herbs and spices, using correct quantities and other ingredients according to cuisine and recipe requirements. Completed |
Evidence:
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Where required, select, soak and cook lentils and split peas, according to recipe requirements and enterprise practices. Completed |
Evidence:
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Produce vegetable and lentil/split pea dishes.
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Follow standard recipes accurately, according to cuisine requirements and enterprise practice. Completed |
Evidence:
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Produce vegetarian menu items, according to enterprise practice and quantity requirements. Completed |
Evidence:
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Produce marinades, flavourings and sauce mixtures and store them at correct temperatures until required. Completed |
Evidence:
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Use appropriate cooking procedures and methods and add curry powders and pastes at the correct time. Completed |
Evidence:
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Use equipment safely and clean and store it after preparation of ingredients, avoiding flavour contamination and transfer. Completed |
Evidence:
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Follow food hygiene requirements and OHS regulations at all times and within all tasks. Completed |
Evidence:
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Present vegetarian menu items.
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Select crockery and other serviceware according to size, shape and colour, to ensure appealing presentation. Completed |
Evidence:
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Arrange vegetarian menu items attractively to achieve maximum customer appeal. Completed |
Evidence:
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Use accompaniments and garnishes consistent with acceptable traditional style of the region and specifications. Completed |
Evidence:
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Store and reconstitute cooked menu items.
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Select storage methods and conditions to retain taste, appearance, eating characteristics, shelf life and customer appeal. Completed |
Evidence:
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Follow requirements under food hygiene and safety principles. Completed |
Evidence:
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Reconstitute and reheat pre-prepared menu items under correct conditions, and at the temperature and for the time required. Completed |
Evidence:
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