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.
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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 meat products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements. Completed |
Evidence:
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Select, prepare and use equipment.
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Select type and size of knives and other 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 knives and other equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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Portion and prepare ingredients.
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Thaw frozen meats according to food safety guidelines where required. Completed |
Evidence:
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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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Use meat preparation techniques according to recipe requirements. Completed |
Evidence:
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Minimise waste to maximise profitability of food items prepared. Completed |
Evidence:
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Cook meat dishes.
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Follow standard recipes to select and use meat cookery methods. Completed |
Evidence:
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Prepare marinades and meat accompaniments as required. Completed |
Evidence:
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Make food quality adjustments within scope of responsibility. Completed |
Evidence:
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Present meat dishes.
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Carve meats using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation. Completed |
Evidence:
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Portion and serve meats according to recipe requirements. Completed |
Evidence:
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Add sauces and garnishes according to standard recipes. Completed |
Evidence:
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Visually evaluate dishes and adjust presentation as required. 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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