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 ingredients for stocks, sauces and soups 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 equipment of correct type and size. Completed |
Evidence:
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Safely assemble and ensure cleanliness of equipment before use. Completed |
Evidence:
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Use equipment safely and hygienically according to manufacturer instructions. Completed |
Evidence:
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Portion and prepare ingredients.
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Sort and assemble ingredients according food production sequencing. Completed |
Evidence:
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Weigh and measure ingredients according to recipe. Completed |
Evidence:
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Minimise waste and store reusable by-products. Completed |
Evidence:
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Prepare stocks, sauces and soups.
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Select and use cookery methods for stocks, sauces and soups. Completed |
Evidence:
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Use flavouring and clarifying agents according to standard recipes. Completed |
Evidence:
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Make appropriate derivations from basic sauces, both hot and cold. Completed |
Evidence:
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Use thickening agents and convenience products appropriately. Completed |
Evidence:
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Follow standard recipes and make food quality adjustments within scope of responsibility. Completed |
Evidence:
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Present and store soups, sauces and stocks.
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Present soups and sauces attractively on appropriate serviceware. Completed |
Evidence:
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Add garnishes according to standard recipes. Completed |
Evidence:
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Visually evaluate dish and adjust presentation. Completed |
Evidence:
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Store dishes in appropriate environmental conditions. Completed |
Evidence:
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Reconstitute stocks, sauces and soups to required consistencies. Completed |
Evidence:
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