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Evidence Guide: SITHCCC033 - 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!

From the Wiki University

 

SITHCCC033 - Re-thermalise chilled and frozen foods

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

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 supervisor.
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 supervisor.

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.
  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.

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

Required Skills and Knowledge