NTISthis.com

Evidence Guide: SITHCCC039 - 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!

From the Wiki University

 

SITHCCC039 - 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 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 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 farcemeat.
  3. Prepare pastries suitable for pâté en croute using appropriate handling techniques.
  4. Follow standard recipes and makefood 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 farcemeat.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow standard recipes and makefood 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 andadjust presentationas required.
  3. Store pâtés and terrines in appropriateenvironmental 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 andadjust presentationas required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store pâtés and terrines in appropriateenvironmental 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

Required Skills and Knowledge