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 food preparation list and 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 stocks and soups from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Select, prepare and use equipment.
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Select equipment of correct type and size. 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 blend herbs, spices and other ingredients according to recipe requirements. Completed |
Evidence:
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Minimise waste and store reusable by-products. Completed |
Evidence:
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Cook stocks and soups.
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Select and use cookery methods for stocks and soups according to recipe. Completed |
Evidence:
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Follow correct timing and temperature requirements when cooking stocks and soups to maintain quality. Completed |
Evidence:
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Use sauces to achieve required results. Completed |
Evidence:
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Incorporate stocks into other dishes according to standard recipes and cuisine requirements. Completed |
Evidence:
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Follow standard recipes and make food quality adjustments within scope of responsibility. Completed |
Evidence:
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Present stocks and soups.
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Portion and present soups on appropriate serviceware. Completed |
Evidence:
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Add accompaniments and garnishes as required. Completed |
Evidence:
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Visually evaluate dish and adjust presentation. Completed |
Evidence:
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Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. Completed |
Evidence:
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