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 meats.
|
|
Select primary, secondary and portioned cuts of pork, lamb, beef and veal required for menu items. Completed |
Evidence:
|
Select game, fancy meats and offal as required for menu items. Completed |
Evidence:
|
Apply and use leftovers to minimise waste and maintain quality. Completed |
Evidence:
|
Select low-cost cuts and meat products when and where appropriate. Completed |
Evidence:
|
Select the best supplier for quality and price according to enterprise requirements. Completed |
Evidence:
|
Minimise wastage through appropriate purchase and storage techniques. Completed |
Evidence:
|
Prepare and portion meats.
|
|
Select and use suitable knives and equipment for meat preparation and cooking. Completed |
Evidence:
|
Prepare and portion meat cuts, game, fancy meats and offal according to menu requirements. Completed |
Evidence:
|
Prepare and use suitable marinades where appropriate for a variety of meat cuts. Completed |
Evidence:
|
Cook and present meats for service.
|
|
Select and use a variety of appropriate cooking methods for meats. Completed |
Evidence:
|
Cook and present a variety of primary, secondary and portioned meat cuts to standard recipe specifications. Completed |
Evidence:
|
Cook and present a variety of game, fancy meats and offal to standard recipe specifications. Completed |
Evidence:
|
Portion and serve meats according to menu requirements. Completed |
Evidence:
|
Carve meats using the appropriate tools and techniques, taking into consideration meat structure, bone structure and minimal waste. Completed |
Evidence:
|
Store meats.
|
|
Store fresh and cryovac meats according to health regulations. Completed |
Evidence:
|
Age fresh meat correctly, where required, to maximise and maintain quality. Completed |
Evidence:
|
Thaw frozen meats correctly. Completed |
Evidence:
|