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 ingredients.
|
|
Confirm food production requirements from standard recipes. Completed |
Evidence:
|
Calculate ingredient amounts according to requirements. Completed |
Evidence:
|
Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
|
Check perishable supplies for spoilage or contamination prior to preparation. Completed |
Evidence:
|
Cook dishes.
|
|
Select and use cookery processes for Asian dishes following standard recipes. Completed |
Evidence:
|
Complete cooking process in a logical, planned and safe manner. Completed |
Evidence:
|
Identify problems with the cooking process and take corrective action. Completed |
Evidence:
|
Work cooperatively with colleagues to ensure timely preparation of dishes. Completed |
Evidence:
|
Select, prepare and use equipment.
|
|
Select type and size of equipment suitable to requirements. Completed |
Evidence:
|
Safely assemble and ensure cleanliness of equipment before use. Completed |
Evidence:
|
Use equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
|
Portion and prepare ingredients.
|
|
Sort and assemble ingredients according to food production sequencing. Completed |
Evidence:
|
Weigh and measure ingredients according to recipe requirements. Completed |
Evidence:
|
Prepare, cut and portion ingredients according to recipe and cooking style. Completed |
Evidence:
|
Minimise waste to maximise profitability of food items prepared. Completed |
Evidence:
|
Select and use cookery processes for Asian dishes following standard recipes. Completed |
Evidence:
|
Complete cooking process in a logical, planned and safe manner. Completed |
Evidence:
|
Identify problems with the cooking process and take corrective action. Completed |
Evidence:
|
Work cooperatively with colleagues to ensure timely preparation of dishes. Completed |
Evidence:
|
Present and store dishes.
|
|
Present dishes on appropriate service-ware. Completed |
Evidence:
|
Add garnishes and accompaniments according to standard recipes. Completed |
Evidence:
|
Store dishes in appropriate environmental conditions. Completed |
Evidence:
|
Clean work area and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations and cost-reduction initiatives. Completed |
Evidence:
|