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 food preparation list and standard recipes. Completed |
Evidence:
|
Calculate ingredient amounts according to requirements. Completed |
Evidence:
|
Identify and select sashimi ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
|
Evaluate freshness and quality of fish prior to preparation. Completed |
Evidence:
|
Select, prepare and use equipment.
|
|
Select knives and equipment of correct type and size. Completed |
Evidence:
|
Safely assemble and ensure cleanliness of equipment before use. Completed |
Evidence:
|
Use knives and equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
|
Prepare fish and accompaniments.
|
|
Maintain and kill live seafood in a humane manner and according to regulations. Completed |
Evidence:
|
Clean, gut and fillet fish and shellfish efficiently. Completed |
Evidence:
|
Prepare accompaniments according to recipe specifications. Completed |
Evidence:
|
Minimise waste and store reusable by-products. Completed |
Evidence:
|
Present sashimi.
|
|
Serve sashimi on tableware of appropriate shape, size and colour taking steps to retain freshness and quality. Completed |
Evidence:
|
Present sashimi with required garnishes, sauces, dips and accompaniments according to regional and recipe requirements. Completed |
Evidence:
|
Visually evaluate dish and adjust presentation. Completed |
Evidence:
|
Ensure food safety, quality and shelf life by storing food in appropriate environmental conditions. Completed |
Evidence:
|