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Evidence Guide: SITHCCC205 - Produce cook-chill and cook-freeze 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

 

SITHCCC205 - Produce cook-chill and cook-freeze foods

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.
  2. Calculate ingredient amounts according to requirements.
  3. Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
  4. Check perishable supplies for spoilage or contamination prior to preparation.
Confirm food production requirements from food preparation list.

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:

 

 

 

 

 

 

 

Check perishable supplies for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, prepare and use equipment.

  1. Select equipment of correct type and size.
  2. Safely assemble and ensure cleanliness of equipment before use.
  3. Use equipment safely and hygienically according to manufacturer instructions.
Select equipment of correct type and size.

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:

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Portion and prepare bulk ingredients.

  1. Sort and assemble bulk ingredients according to the sequencing of food production.
  2. Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required.
  3. Minimise waste to maximise profitability of food items produced.
Sort and assemble bulk ingredients according to the sequencing of food production.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Weigh and measure wet and dry bulk ingredients according to the recipe and quantity of bulk food items required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise waste to maximise profitability of food items produced.

Completed
Date:

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Cook and portion bulk food items.

  1. Produce food using cookery methods to achieve desired product characteristics.
  2. Follow standard recipes and make food quality adjustments within scope of responsibility.
  3. Maintain optimum quality of food for cook-chill and freeze processes.
  4. Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.
  5. Portion food items to minimise waste and maximise yield and profitability of food.
Produce food using cookery methods to achieve desired product characteristics.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain optimum quality of food for cook-chill and freeze processes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cook food to specified temperatures for cook-chill and cook-freeze production and within safe tolerances for microbiological change.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion food items to minimise waste and maximise yield and profitability of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Chill food and store under refrigeration.

  1. Use blast and water bath chilling methods to chill foods and meet time and temperature standards.
  2. Maintain the quality of food throughout the chilling process.
  3. Select appropriate containers for storage and label and code clearly.
  4. Store food dynamically using first in–first out methods.
  5. Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.
  6. Continually monitor storage temperatures to avoid food spoilage.
Use blast and water bath chilling methods to chill foods and meet time and temperature standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain the quality of food throughout the chilling process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select appropriate containers for storage and label and code clearly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food dynamically using first in–first out methods.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards for storage to minimise spoilage according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continually monitor storage temperatures to avoid food spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Package, freeze and store cooked food.

  1. Select appropriate containers for freezer storage and label and code clearly.
  2. Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.
  3. Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.
  4. Place food items in appropriate storage once the freezing cycle and labelling is complete.
  5. Continually monitor freezer temperatures to avoid food spoilage.
Select appropriate containers for freezer storage and label and code clearly.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meet time and temperature standards for freezer storage to minimise spoilage according to food safety procedures and standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze food in batches, according to food safety procedures and standards, allowing each freezing cycle to be completed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place food items in appropriate storage once the freezing cycle and labelling is complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Continually monitor freezer temperatures to avoid food spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer cook-chill and cook–freeze foods.

  1. Safely transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.
  2. Check and record temperature levels at despatch and receipt.
  3. Protect food from dangerous temperatures during the transfer process.
Safely transfer food from production kitchen to service areas and outlets by refrigerated transport or insulated containers.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record temperature levels at despatch and receipt.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Protect food from dangerous temperatures during the transfer process.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

safely produce a variety of bulk amounts of cook-chill and cook-freeze foods to meet multiple and diverse food service requirements

integrate knowledge of:

essential features, functions and safe use of food preparation equipment

food safety procedures and standards for storage of chilled and frozen food

temperature specifications and methods for transferring chilled and frozen foods

produce cook-chilled and cook frozen food items within in commercial time constraints.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment

Guidelines including specific equipment for producing cook-chill and cook-freeze foods; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing food production orders

food preparation lists

a variety of commercial ingredients for the bulk production of cook-chill and cook-freeze food.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual preparing and cooking cook-chill and cook-freeze food items

evaluation of the taste and visual appeal of dishes produced by the individual

projects that allow assessment of the individual’s ability to produce a bulk amount of cook-chill and coo freeze foods for a set menu for an

event, function or meeting within designated deadlines

written or oral questioning to assess knowledge of:

characteristics and uses of different precooked food types

methods to chill and freeze foods

food safety procedures

temperature specifications

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

BSBSUS201A Participate in environmentally sustainable work practices

BSBWOR202A Organise and complete daily work activities

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate is safe food handling practices

SITXFSA202 Transport and store food

TLIE1005A Carry out basic workplace calculations.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

read and comprehend food preparation lists, recipes, date code and stock rotation labels and manufacturer instructions for equipment

write notes on recipe and temperature requirements

numeracy skills to:

calculate the number of portions

weigh and measure bulk ingredients

determine cooking times and temperatures

planning and organising skills to efficiently sequence the stages of food preparation and production

problem-solving skills to:

evaluate quality of ingredients and finished dishes and make adjustments to ensure a quality product

adjust taste, texture and appearance of food products according to identified deficiencies

monitor temperatures and adjust according to identified discrepancies

self-management skills to manage own speed, timing and productivity

technology skills to use food preparation, cooking chill and freezing equipment.

Required knowledge

characteristics and uses of different precooked food types subject to chilling and freezing:

culinary terms and trade names

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

contents of stock date codes and rotation labels

indicators of spoilage and contamination of perishable supplies in storage

mise en place requirements for producing cook-chill and cook-freeze foods

methods to chill foods:

blast

water bath

food safety procedures and standards for preparing cook-chill and cook-freeze foods

food safety procedures and standards for storage of chilled and frozen food:

appropriate containers

labelling and coding

first in first out methods

storage environments

temperature specifications for storage

temperature specifications and methods for transferring chilled and frozen foods

equipment used to produce cook-chill and cook-freeze foods:

essential features and functions

safe operational practices.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Food production requirements may include:

deadlines

portion control

quantities to be produced

special customer requests

special dietary requirements

standard recipes.

Ingredients may include:

cold

dry goods

frozen

perishable supplies

raw foods

wet goods.

Equipment includes:

fixed and hand-held cooking equipment

general cooking equipment

cooking equipment specific to cook-freeze and cook-chill processes:

blast chiller

blast freezer

chilling equipment

ice slurry tumbler

pasteurising equipment

pH tester

suitable refrigerated storage area

thermocouple chilling equipment

packaging material

vacuum sealing equipment.

Foods may include:

entire meals

individual food items

mealsonwheels

plated meals

sousvide products

takeaway items.

Cookery methods may include:

baking

boiling

chargrilling and barbecuing

deep-frying

grilling

hot plate

microwaving

poaching

reducing

roasting

steaming

stewing

whisking, folding, piping and spreading.

Product characteristics include:

appearance

colour

consistency

moisture content

shape

size

structure

taste

texture.

Food quality adjustments may relate to:

ratio of wet to dry ingredients

taste:

acidic

bitter

salty

spicy

spicy (heat)

sweet

umami

temperature

texture:

a light or heavy mouth feel

clean

creamy

crispy

crunchy

fibrous

intense

marshmallow like

moist

mousse

rich

slippery

smooth

velvety.

Appropriate storage may relate to use of appropriate:

atmosphere

chillers

coolrooms

freezers

humidity

light

packaging

refrigerators

temperature

containers

ventilation.