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 meat cuts and poultry for roasting.
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Identify and select suitable primary and secondary meat cuts and poultry according to menu and recipe specifications. Completed |
Evidence:
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Select a range of commodities and marinades according to recipe specification. Completed |
Evidence:
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Assess quality of meats and commodities according to recipe and industry requirements. Completed |
Evidence:
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Prepare roast meat cuts and poultry.
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Select, sharpen and use knives and cleavers according to manufacturer specifications. Completed |
Evidence:
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Prepare and portion meats and poultry following required recipes and according to enterprise standards. Completed |
Evidence:
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Assemble and use specialised equipment. Completed |
Evidence:
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Prepare meat cuts according to recipe specifications and menu requirements. Completed |
Evidence:
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Prepare ingredients, marinades and stuffings according to recipe specifications. Completed |
Evidence:
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Prepare accompaniments such as pickles and sauces according to recipe specifications and enterprise requirements. Completed |
Evidence:
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Follow food hygiene and OHS regulations and requirements and apply them to all tasks. Completed |
Evidence:
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Cook roast meat cuts and poultry.
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Cook meat products and poultry as required by specifications and traditional menu styles, using correct cooking methods. Completed |
Evidence:
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Assess flavours, sauces, textures and colours against expected outcomes and recipe specifications. Completed |
Evidence:
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Store roast meat cuts and poultry.
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Defrost, refrigerate, freeze or store cooked and uncooked products according to health regulations and at the correct temperature to maintain freshness and quality. Completed |
Evidence:
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