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 nimono, yakimono, agemono and mushimono food items.
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Select and prepare a range of commodities, according to recipe requirements. Completed |
Evidence:
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Prepare stocks, using correct ingredients and according to recipe specifications. Completed |
Evidence:
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Prepare condiments such as mirin, sake or miso according to recipe guidelines. Completed |
Evidence:
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Comply with food hygiene requirements and OHS regulations, in relation to all tasks. Completed |
Evidence:
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Follow standard recipes for nimono, yakimono, agemono and mushimono food items accurately. Completed |
Evidence:
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Select combinations according to traditional requirements and enterprise practice. Completed |
Evidence:
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Produce menu items.
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Prepare nimono, agemono and mushimono dishes according to menu requirements. Completed |
Evidence:
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Prepare yakimono according to menu requirements and customer orders, maintaining traditional style and quality. Completed |
Evidence:
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Prepare and use marinades for yakimono items, following required steps to ensure the right flavour balance and fragrance quality. Completed |
Evidence:
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Use quality ingredients in sauces to achieve the results required by recipe specifications. Completed |
Evidence:
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Present food items.
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Check and select Japanese tableware sizes, shapes and colour according to food items and enterprise requirements. Completed |
Evidence:
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Serve food and supporting menu items in correct portions and according to customer requirements. Completed |
Evidence:
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Use garnishes and condiments consistent with acceptable traditional style of the region and recipe specifications. Completed |
Evidence:
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