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.
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Confirm food production requirements from standard recipes. Completed |
Evidence:
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Calculate ingredient amounts according to requirements. Completed |
Evidence:
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Identify and select ingredients for Japanese deserts and sweetmeats from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Check perishable supplies for spoilage or contamination prior to preparation. Completed |
Evidence:
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Select, prepare and use equipment.
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Select type and size of equipment suitable to requirements. Completed |
Evidence:
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Safely assemble and ensure cleanliness of equipment before use. Completed |
Evidence:
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Use equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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Portion and prepare ingredients.
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Sort and assemble ingredients according to food production sequencing. Completed |
Evidence:
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Measure, weigh and portion wet and dry ingredients according to recipe. Completed |
Evidence:
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Minimise waste to maximise profitability of food items prepared. Completed |
Evidence:
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Prepare desserts and sweetmeats.
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Prepare desserts and sweetmeats in correct shapes and sizes and with correct fillings, according to recipe requirements. Completed |
Evidence:
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Select and use cookery processes for Japanese desserts and sweetmeats. Completed |
Evidence:
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Follow safe procedures for reheated items. Completed |
Evidence:
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Follow standard recipes and makefood quality adjustmentswithin scope of responsibility. Completed |
Evidence:
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Present and store desserts and sweetmeats.
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Present Japanese desserts and sweetmeats on appropriate service-ware. Completed |
Evidence:
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Assess and add accompaniments, sauces and syrups as required. Completed |
Evidence:
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Visually evaluate dish andadjust presentation. Completed |
Evidence:
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Ensure food safety, quality and shelf life by storing food in appropriateenvironmental conditions. Completed |
Evidence:
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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:
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