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?
Identify the key characteristics of a specialised Asian cuisine.
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Select commodities and other ingredients used in specialised Asian cuisine. Completed |
Evidence:
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Identify commodities and other ingredients in the original language and English. Completed |
Evidence:
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Identify and follow key characteristics of the cuisine and associated service, according to enterprise and customer requirements and expectations. Completed |
Evidence:
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Prepare, set up and maintain workstations for specialised cuisines.
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Set up work areas, including all specialised equipment, according to layout, menu requirements and OHS requirements. Completed |
Evidence:
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Assemble equipment and utensils according to cuisine and enterprise requirements. Completed |
Evidence:
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Carry out routine care and maintenance tasks according to enterprise practice and other requirements. Completed |
Evidence:
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Prepare ingredients for menu items.
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Prepare ingredients according to recipe specifications. Completed |
Evidence:
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Select, prepare and portion ingredients to correct recipe specifications and cuisine requirements. Completed |
Evidence:
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Use any precision cutting techniques according to specifications and recipes. Completed |
Evidence:
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Prepare, portion and store marinades and velveting mixtures. Completed |
Evidence:
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Prepare sauces and flavourings according to enterprise practice and cuisine requirements. Completed |
Evidence:
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Cook and produce specialised menu items.
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Use cookery methods required for menu items within a specialised cuisine. Completed |
Evidence:
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Produce items for a menu in the required sequence and timeframes, using specialised techniques required. Completed |
Evidence:
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Blend and modify flavours according to the food item and recipe specifications. Completed |
Evidence:
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Control temperatures during all stages of cooking. Completed |
Evidence:
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Follow food hygiene and OHS procedures. Completed |
Evidence:
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Present cooked food.
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Select crockery and other serviceware appropriate in size, colour and shape, observing any traditional requirements within cuisine. Completed |
Evidence:
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Present menu items attractively without drips or spills, for maximum customer appeal. 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 storage requirements under food hygiene and safety principles. Completed |
Evidence:
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Reconstitute and reheat specific, pre-prepared menu items under correct conditions, at the correct temperature and for the required time. Completed |
Evidence:
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Follow safe workplace practices.
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Carry out all tasks in sequence and according to safety instructions and requirements. Completed |
Evidence:
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Observe food hygiene and OHS requirements associated with all equipment and facilities according to legislative requirements. Completed |
Evidence:
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Maintain a clean and tidy work area according to health requirements. Completed |
Evidence:
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