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 meat cuts for roasting from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Select other ingredients and marinades according to recipe specification. Completed |
Evidence:
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Select, prepare and use equipment.
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Select knives and other 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 knives and other equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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Portion and prepare ingredients.
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Thaw frozen meats safely. Completed |
Evidence:
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Sort and assemble ingredients according food production sequencing. Completed |
Evidence:
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Weigh and measure ingredients and create portions according to recipe. Completed |
Evidence:
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Use meat preparation techniques according to recipe requirements. Completed |
Evidence:
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Minimise waste and store reusable by-products. Completed |
Evidence:
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Cook roast meat and poultry.
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Select and use meat cookery methods. Completed |
Evidence:
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Prepare marinades, stuffings and accompaniments as required. 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 and store roast meat cuts and poultry.
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Portion and serve meats according to recipe requirements. Completed |
Evidence:
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Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. Completed |
Evidence:
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Add sauces and garnishes according to standard recipes. Completed |
Evidence:
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Visually evaluate dish and adjust presentation. Completed |
Evidence:
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Store dishes in appropriate environmental conditions. Completed |
Evidence:
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