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 frozen and chilled foods.
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Confirm food production requirements from food preparation list. Completed |
Evidence:
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Identify and select chilled and frozen food items from storage according to stock rotation requirements and labelling. Completed |
Evidence:
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Check precooked foods for spoilage or contamination prior to preparation. Completed |
Evidence:
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Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors. Completed |
Evidence:
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Prepare chilled and frozen food for reheating.
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Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards. Completed |
Evidence:
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Space trays to permit air circulation. Completed |
Evidence:
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Thaw product to 0–4 degrees Celsius within 24 hours. Completed |
Evidence:
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Transfer food to the point of production and service, maintaining correct temperatures. Completed |
Evidence:
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Reheat precooked food items.
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Preheat oven to required temperature food safety procedures and standards. Completed |
Evidence:
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Select and load cooking trays and containers appropriate for the oven type and loading procedures. Completed |
Evidence:
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Space reheating trays and containers to allow air flow. Completed |
Evidence:
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Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards. Completed |
Evidence:
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Check and record food temperature according to food safety procedures and standards. Completed |
Evidence:
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Clean thermometers between temperature checks of each food item. Completed |
Evidence:
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Reheat fully frozen food only in emergency supply shortage circumstances. Completed |
Evidence:
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Maintain, portion, present and serve reheated food.
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Transfer reheated food safely to heated bain marie. Completed |
Evidence:
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Maintain food temperature at 70 degrees Celsius. Completed |
Evidence:
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Minimise warm holdings. Completed |
Evidence:
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Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving. Completed |
Evidence:
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Portion food items to minimise waste and maximise yield and profitability of food. Completed |
Evidence:
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Plate food items with accompaniments and garnishes appropriate for the food item. Completed |
Evidence:
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Visually evaluate dishes and adjust presentation. Completed |
Evidence:
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Serve or deliver food items at temperatures that comply with food safety procedures and standards. Completed |
Evidence:
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