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Evidence Guide: SITHCCC006 - Prepare appetisers and salads

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

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

 

SITHCCC006 - Prepare appetisers and salads

What evidence can you provide to prove your understanding of each of the following citeria?

Select ingredients.

  1. Confirm food production requirements from food preparation list and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list and standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select type and size of equipment suitable to requirements.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select type and size of equipment suitable to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely assemble and ensure cleanliness of equipment before use.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use equipment safely and hygienically according to manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure ingredients and create portions according to recipe.
  3. Clean and cut salad ingredients using basic culinary cuts according to quality standards.
  4. Minimise waste to maximise profitability of food items prepared.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients and create portions according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and cut salad ingredients using basic culinary cuts according to quality standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare appetisers and salads.

  1. Select and use relevant cookery methods for salads and appetisers.
  2. Prepare sauces and dressings according to recipe.
  3. Follow standard recipes and make food quality adjustments within scope of responsibility.
Select and use relevant cookery methods for salads and appetisers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare sauces and dressings according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food quality adjustments within scope of responsibility.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present and store appetisers and salads.

  1. Present dishes on appropriate service-ware.
  2. Add dips, sauces and garnishes according to standard recipes and regional variations.
  3. Visually evaluate dish and adjust presentation.
  4. Store dishes in appropriate environmental conditions.
  5. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Present dishes on appropriate service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add dips, sauces and garnishes according to standard recipes and regional variations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store dishes in appropriate environmental conditions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients and create portions according to recipe.

3.3.Clean and cut salad ingredients using basic culinary cuts according to quality standards.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare appetisers and salads.

4.1.Select and use relevant cookery methods for salads and appetisers.

4.2.Prepare sauces and dressings according to recipe.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store appetisers and salads.

5.1.Present dishes on appropriate service-ware.

5.2.Add dips, sauces and garnishes according to standard recipes and regional variations.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Select ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select appetiser and salad ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

1.4.Check perishable supplies for spoilage or contamination prior to preparation.

2. Select, prepare and use equipment.

2.1.Select type and size of equipment suitable to requirements.

2.2.Safely assemble and ensure cleanliness of equipment before use.

2.3.Use equipment safely and hygienically according to manufacturer instructions.

3. Portion and prepare ingredients.

3.1.Sort and assemble ingredients according to food production sequencing.

3.2.Weigh and measure ingredients and create portions according to recipe.

3.3.Clean and cut salad ingredients using basic culinary cuts according to quality standards.

3.4.Minimise waste to maximise profitability of food items prepared.

4. Prepare appetisers and salads.

4.1.Select and use relevant cookery methods for salads and appetisers.

4.2.Prepare sauces and dressings according to recipe.

4.3.Follow standard recipes and make food quality adjustments within scope of responsibility.

5. Present and store appetisers and salads.

5.1.Present dishes on appropriate service-ware.

5.2.Add dips, sauces and garnishes according to standard recipes and regional variations.

5.3.Visually evaluate dish and adjust presentation.

5.4.Store dishes in appropriate environmental conditions.

5.5.Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes for dishes that demonstrate use of each of the following ingredients:

bread and bakery items

condiments

dairy products

dressing ingredients

dry goods

eggs

farinaceous products

frozen goods

fruit

herbs and spices

meat

poultry

seafood

vegetables

follow standard recipes to prepare the following appetisers and salads:

appetisers:

antipasto

canapés

hors d’oeuvres

tapas

salads:

classical

modern

cold

warm

fruit

use at least four of the following cookery methods and complete mise en place activities when preparing the above dishes:

baking

boiling

blanching

frying

grilling

poaching

roasting

steaming

prepare the above dishes for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following procedures for portion control and food safety practices when handling and storing different food types

responding to special customer requests and dietary requirements.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms and trade names for ingredients commonly used in the production of different appetisers and salads

contents of stock date codes and rotation labels and their implication for food quality standards

characteristics of different appetisers and salads:

appearance and presentation

classical and contemporary variations

freshness and other quality indicators

nutritional value

service style

taste

texture

quality indicators for appetisers and salads

cookery methods for appetisers and salads

dressings, sauces and garnishes for salads

mise en place requirements for appetisers and salads

appropriate environmental conditions for storing appetiser and salad products to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce appetisers and salads.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Range is restricted to essential operating conditions and any other variables essential to the work environment.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plating food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.