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Evidence Guide: SITHCCC009 - Produce cook-chill and cook-freeze foods

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!

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SITHCCC009 - Produce cook-chill and cook-freeze foods

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.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select 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.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient amounts according to requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select 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 bulk ingredients.

  1. Sort and assemble bulk ingredients according to food production sequencing.
  2. Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.
  3. Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.
  4. Minimise waste to maximise profitability of food items produced.
Sort and assemble bulk ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items produced.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook and portion bulk food items.

  1. Produce food using cookery methods that achieve desired product characteristics.
  2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  3. Maintain optimum quality of food for cook-chill and cook-freeze processes.
  4. Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
Produce food using cookery methods that achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain optimum quality of food for cook-chill and cook-freeze processes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill food and store under refrigeration.

  1. Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.
  2. Select appropriate containers for storage and label and code clearly.
  3. Store food dynamically using first in–first out methods.
  4. Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
  5. Continually monitor storage temperatures to avoid food spoilage.
Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate containers for storage and label and code clearly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food dynamically using first in–first out methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continually monitor storage temperatures to avoid food spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package, freeze and store cooked food.

  1. Select appropriate containers for freezer storage and label and code clearly.
  2. Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
  3. Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
  4. Place food items in appropriate storage once freezing cycle and labelling are complete.
  5. Continually monitor freezer temperatures to avoid food spoilage.
Select appropriate containers for freezer storage and label and code clearly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place food items in appropriate storage once freezing cycle and labelling are complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continually monitor freezer temperatures to avoid food spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer cook-chill and cook-freeze foods.

  1. Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
  2. Check and record temperature levels at despatch and receipt.
  3. Protect food from dangerous temperatures during transfer process.
Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record temperature levels at despatch and receipt.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Protect food from dangerous temperatures during transfer process.

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.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select 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 bulk ingredients.

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

3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

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

4. Cook and portion bulk food items.

4.1.Produce food using cookery methods that achieve desired product characteristics.

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

4.3.Maintain optimum quality of food for cook-chill and cook-freeze processes.

4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

5. Chill food and store under refrigeration.

5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

5.2.Select appropriate containers for storage and label and code clearly.

5.3.Store food dynamically using first in–first out methods.

5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

5.5.Continually monitor storage temperatures to avoid food spoilage.

6. Package, freeze and store cooked food.

6.1.Select appropriate containers for freezer storage and label and code clearly.

6.2.Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

6.3.Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

6.4.Place food items in appropriate storage once freezing cycle and labelling are complete.

6.5.Continually monitor freezer temperatures to avoid food spoilage.

7. Transfer cook-chill and cook-freeze foods.

7.1.Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

7.2.Check and record temperature levels at despatch and receipt.

7.3.Protect food from dangerous temperatures during transfer process.

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.

1.2.Calculate ingredient amounts according to requirements.

1.3.Identify and select 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 bulk ingredients.

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

3.2.Weigh and measure wet and dry bulk ingredients according to recipe and quantity of bulk food items required.

3.3.Clean and cut bulk ingredients as required using basic culinary cuts according to culinary standards.

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

4. Cook and portion bulk food items.

4.1.Produce food using cookery methods that achieve desired product characteristics.

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

4.3.Maintain optimum quality of food for cook-chill and cook-freeze processes.

4.4.Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

5. Chill food and store under refrigeration.

5.1.Use blast and water bath chilling methods to chill foods while meeting food quality and time and temperature standards.

5.2.Select appropriate containers for storage and label and code clearly.

5.3.Store food dynamically using first in–first out methods.

5.4.Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

5.5.Continually monitor storage temperatures to avoid food spoilage.

6. Package, freeze and store cooked food.

6.1.Select appropriate containers for freezer storage and label and code clearly.

6.2.Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

6.3.Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

6.4.Place food items in appropriate storage once freezing cycle and labelling are complete.

6.5.Continually monitor freezer temperatures to avoid food spoilage.

7. Transfer cook-chill and cook-freeze foods.

7.1.Transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

7.2.Check and record temperature levels at despatch and receipt.

7.3.Protect food from dangerous temperatures during transfer process.

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

produce bulk amounts of cook-chill and cook-freeze foods to meet each of the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

use the following cookery methods when producing cook-chilled and cook-frozen food items:

baking

blanching

boiling

braising

chargrilling and barbecuing

deep-frying

grilling

microwaving

poaching

roasting

sous-vide

steaming

stewing

prepare the above foods on at least six different occasions:

within commercial time constraints and deadlines

according to standard recipes and required temperature specifications

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 dietary requirements.

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

characteristics and uses of different precooked food types subject to chilling and freezing:

culinary terms and trade names

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

contents of stock date codes and rotation labels

indicators of spoilage and contamination of perishable supplies in storage

methods for weighing and measuring wet and dry bulk ingredients

mise en place requirements for producing cook-chill and cook-freeze foods

methods to chill foods:

blast

water bath

food safety procedures and standards for preparing cook-chill and cook-freeze foods

food safety procedures and standards for storing chilled and frozen food:

appropriate storage environments:

atmosphere

chillers

cool rooms

freezers

humidity

light

packaging

refrigerators

containers

ventilation

first in-first out methods

labelling and coding

temperature specifications for storage

temperature specifications and methods for transferring chilled and frozen foods

safe operational practices using essential functions and features of equipment used to produce cook-chill and cook-freeze foods.

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.

Product characteristics must include:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture.

Food quality adjustments must involve consideration of factors relating to:

ratio of wet to dry ingredients

taste

temperature

texture.