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Evidence Guide: SITHCCC016 - Produce pates and terrines

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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SITHCCC016 - Produce pates and terrines

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 and standard recipes.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
Confirm food production requirements from food preparation list and standard recipes.

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:

 

 

 

 

 

 

 

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 ingredients.

  1. Sort and assemble ingredients according to food production sequencing.
  2. Weigh and measure ingredients according to recipe.
  3. Minimise waste to maximise profitability of food items prepared.
Sort and assemble ingredients according to food production sequencing.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure ingredients according to recipe.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items prepared.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare pâtés and terrines.

  1. Prepare and line moulds for pâtés and terrines using suitable ingredients.
  2. Prepare and use binding agents and processes required for preparation of basic forcemeat.
  3. Prepare pastries suitable for pâté en croute using appropriate handling techniques.
  4. Follow standard recipes and make food quality adjustments within scope of responsibility.
Prepare and line moulds for pâtés and terrines using suitable ingredients.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and use binding agents and processes required for preparation of basic forcemeat.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare pastries suitable for pâté en croute using appropriate handling techniques.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present pâtés and terrines.

  1. Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.
  2. Visually evaluate dish and adjust presentation as required.
  3. Store pâtés and terrines in appropriate environmental conditions.
  4. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pâtés and terrines in appropriate environmental conditions.

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 ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

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.

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 ingredients.

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

3.2.Weigh and measure ingredients according to recipe.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare pâtés and terrines.

4.1.Prepare and line moulds for pâtés and terrines using suitable ingredients.

4.2.Prepare and use binding agents and processes required for preparation of basic forcemeat.

4.3.Prepare pastries suitable for pâté en croute using appropriate handling techniques.

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

5. Present pâtés and terrines.

5.1.Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

5.2.Visually evaluate dish and adjust presentation as required.

5.3.Store pâtés and terrines in appropriate environmental conditions.

5.4.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 ingredients.

1.1.Confirm food production requirements from food preparation list and standard recipes.

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.

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 ingredients.

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

3.2.Weigh and measure ingredients according to recipe.

3.3.Minimise waste to maximise profitability of food items prepared.

4. Prepare pâtés and terrines.

4.1.Prepare and line moulds for pâtés and terrines using suitable ingredients.

4.2.Prepare and use binding agents and processes required for preparation of basic forcemeat.

4.3.Prepare pastries suitable for pâté en croute using appropriate handling techniques.

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

5. Present pâtés and terrines.

5.1.Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

5.2.Visually evaluate dish and adjust presentation as required.

5.3.Store pâtés and terrines in appropriate environmental conditions.

5.4.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:

produce pâtés and terrines made from each of the following:

liver

fish or shellfish

meat

poultry

vegetables

use each of the following techniques for producing pâtés and terrines at least once when producing above pâtés and terrines:

forcemeat production

glazing

layering

mould lining

precision cutting

prepare above food for at least six different customers:

within commercial time constraints

reflecting available supplies in stock and required quantities to be produced

following procedures for portion control and food safety practices when handling and storing pâtés and terrines

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:

ingredients commonly used in the production of pâtés and terrines

variety of classical and contemporary pâtés and terrines

characteristics of pâtés and terrines:

suitable ingredients

binding agents

presentation techniques

nutritional value of different pâtés and terrines

equipment used to produce pâtés and terrines:

care and maintenance

essential features and functions

safe operational practices

mise en place requirements for pâtés and terrines

appropriate environmental conditions for storing pâtés and terrines to:

ensure food safety

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce pâtés and terrines dishes.

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.

Food quality adjustments must involve consideration of factors relating to:

taste

temperature

texture.

Adjusting presentation must involve consideration of:

accompaniments and garnishes that maximise visual appeal:

balance

colour

contrast

plated food for practicality of:

customer consumption

service

wiping drips and spills.

Environmental conditions must ensure appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.