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Evidence Guide: SITHCCC010 - Re-thermalise chilled and frozen 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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SITHCCC010 - Re-thermalise chilled and frozen foods

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

ELEMENTS

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select frozen and chilled foods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm food production requirements from food preparation list.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-cooked foods for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare chilled and frozen food for reheating.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space trays and containers to allow air flow.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards when thawing products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer food to the point of production and service, maintaining correct temperatures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat pre-cooked food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare kitchen equipment for reheating food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and load trays and containers appropriate for the equipment type and loading procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space reheating trays and containers to allow air flow.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record food temperature according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean thermometers between temperature checks of each food item.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain, portion, present and serve reheated food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer reheated food safely to heated bain marie or service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food temperature during preparation according to food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion food items to minimise waste and maximise yield and profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dishes and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve or deliver food items at temperatures that comply with food safety procedures and standards.

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

 

 

 

 

 

 

 

Select frozen and chilled foods.

  1. Confirm food production requirements from food preparation list.
  2. Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.
  3. Check pre-cooked foods for spoilage or contamination prior to preparation.
  4. Dispose of spoilt stock within scope of responsibility and report losses to supervisors.
Confirm food production requirements from food preparation list.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-cooked foods for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare chilled and frozen food for reheating.

  1. Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.
  2. Space trays and containers to allow air flow.
  3. Meet time and temperature standards when thawing products.
  4. Transfer food to the point of production and service, maintaining correct temperatures.
Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space trays and containers to allow air flow.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards when thawing products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer food to the point of production and service, maintaining correct temperatures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat pre-cooked food items.

  1. Prepare kitchen equipment for reheating food items.
  2. Select and load trays and containers appropriate for the equipment type and loading procedures.
  3. Space reheating trays and containers to allow air flow.
  4. Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.
  5. Check and record food temperature according to food safety procedures and standards.
  6. Clean thermometers between temperature checks of each food item.
Prepare kitchen equipment for reheating food items.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and load trays and containers appropriate for the equipment type and loading procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space reheating trays and containers to allow air flow.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record food temperature according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean thermometers between temperature checks of each food item.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain, portion, present and serve reheated food.

  1. Transfer reheated food safely to heated bain marie or service-ware.
  2. Maintain food temperature during preparation according to food safety requirements.
  3. Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.
  4. Portion food items to minimise waste and maximise yield and profitability.
  5. Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.
  6. Visually evaluate dishes and adjust presentation.
  7. Serve or deliver food items at temperatures that comply with food safety procedures and standards.
  8. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Transfer reheated food safely to heated bain marie or service-ware.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food temperature during preparation according to food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion food items to minimise waste and maximise yield and profitability.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dishes and adjust presentation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve or deliver food items at temperatures that comply with food safety procedures and standards.

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 frozen and chilled foods.

1.1.Confirm food production requirements from food preparation list.

1.2.Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

1.3.Check pre-cooked foods for spoilage or contamination prior to preparation.

1.4.Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

2. Prepare chilled and frozen food for reheating.

2.1.Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

2.2.Space trays and containers to allow air flow.

2.3.Meet time and temperature standards when thawing products.

2.4.Transfer food to the point of production and service, maintaining correct temperatures.

3. Reheat pre-cooked food items.

3.1.Prepare kitchen equipment for reheating food items.

3.2.Select and load trays and containers appropriate for the equipment type and loading procedures.

3.3.Space reheating trays and containers to allow air flow.

3.4.Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

3.5.Check and record food temperature according to food safety procedures and standards.

3.6.Clean thermometers between temperature checks of each food item.

4. Maintain, portion, present and serve reheated food.

4.1.Transfer reheated food safely to heated bain marie or service-ware.

4.2.Maintain food temperature during preparation according to food safety requirements.

4.3.Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

4.4.Portion food items to minimise waste and maximise yield and profitability.

4.5.Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

4.6.Visually evaluate dishes and adjust presentation.

4.7.Serve or deliver food items at temperatures that comply with food safety procedures and standards.

4.8. 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 frozen and chilled foods.

1.1.Confirm food production requirements from food preparation list.

1.2.Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.

1.3.Check pre-cooked foods for spoilage or contamination prior to preparation.

1.4.Dispose of spoilt stock within scope of responsibility and report losses to supervisors.

2. Prepare chilled and frozen food for reheating.

2.1.Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.

2.2.Space trays and containers to allow air flow.

2.3.Meet time and temperature standards when thawing products.

2.4.Transfer food to the point of production and service, maintaining correct temperatures.

3. Reheat pre-cooked food items.

3.1.Prepare kitchen equipment for reheating food items.

3.2.Select and load trays and containers appropriate for the equipment type and loading procedures.

3.3.Space reheating trays and containers to allow air flow.

3.4.Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.

3.5.Check and record food temperature according to food safety procedures and standards.

3.6.Clean thermometers between temperature checks of each food item.

4. Maintain, portion, present and serve reheated food.

4.1.Transfer reheated food safely to heated bain marie or service-ware.

4.2.Maintain food temperature during preparation according to food safety requirements.

4.3.Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.

4.4.Portion food items to minimise waste and maximise yield and profitability.

4.5.Plate food items with appropriate accompaniments and garnishes according to standard recipes and regional variations.

4.6.Visually evaluate dishes and adjust presentation.

4.7.Serve or deliver food items at temperatures that comply with food safety procedures and standards.

4.8. 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:

prepare and re-thermalise the following food items, including at least one chilled and one frozen item, to meet the following food service requirements:

entire meals

individual meals

bulk meals for external transportation

sous vide products

conduct temperature checks on the following food and ingredients:

cold

frozen

raw

reheated

produce meals containing re-thermalised food items for at least six different customers:

within commercial time constraints and deadlines

reflecting required quantities to be produced

following food safety procedures for thawing, re-thermalising and maintaining reheated food items

according to required methods and temperature specifications for thawing, re-thermalising and maintaining reheated food items

following procedures for portion control and food safety practices when re-thermalising chilled and frozen foods

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 pre-cooked food types commonly subject to chilling and freezing

contents of stock date codes and rotation labels

characteristics and uses of different pre-cooked food types subject to chilling and freezing:

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

quality indicators for re-thermalised food items

indicators of spoilage and contamination of chilled and frozen food items in storage

food safety procedures for preparing and serving bulk amounts of pre-cooked food:

thawing

transferring

re-thermalising

maintaining reheated food items

mise en place requirements for re-thermalising chilled and frozen foods

methods and temperature specifications for chilled and frozen food items:

thawing

re-thermalising

maintaining reheated food items to a safe core temperature

safe operational practices and essential functions and features of equipment used to re-thermalise chilled and frozen foods:

oven

steamer

microwave

bratt pan

grill

salamander

water bath.

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.

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.