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 for vegetable, fruit, egg and farinaceous dishes.
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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 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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Weigh and measure ingredients and create portions according to recipe. Completed |
Evidence:
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Clean and cut ingredients as required using basic culinary cuts according to culinary standards. Completed |
Evidence:
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Prepare eggs for different culinary uses. Completed |
Evidence:
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Prepare fresh farinaceous ingredients. Completed |
Evidence:
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Minimise waste to maximise profitability of food items prepared. Completed |
Evidence:
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Cook vegetable, fruit, egg and farinaceous dishes.
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Follow standard recipes to select and use relevant cookery methods for vegetable, fruit, egg and farinaceous foods. Completed |
Evidence:
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Select and add accompaniments suited to the dish. Completed |
Evidence:
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Make food quality adjustments within scope of responsibility. Completed |
Evidence:
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Present and store vegetable, fruit, egg and farinaceous dishes.
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Present dishes attractively on appropriate service-ware. Completed |
Evidence:
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Add dips, sauces and garnishes according to standard recipes and regional variations. 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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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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