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Evidence Guide: SITHCCC206 - Rethermalise 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

 

SITHCCC206 - Rethermalise 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 stock rotation requirements and labelling.
  3. Check precooked foods for spoilage or contamination prior to preparation.
  4. Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors.
Confirm food production requirements from food preparation list.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify and select chilled and frozen food items from storage according to stock rotation requirements and labelling.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Check precooked foods for spoilage or contamination prior to preparation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors.

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 to permit air circulation.
  3. Thaw product to 0–4 degrees Celsius within 24 hours.
  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 to permit air circulation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Thaw product to 0–4 degrees Celsius within 24 hours.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Transfer food to the point of production and service, maintaining correct temperatures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Reheat precooked food items.

  1. Preheat oven to required temperature food safety procedures and standards.
  2. Select and load cooking trays and containers appropriate for the oven type and loading procedures.
  3. Space reheating trays and containers to allow air flow.
  4. Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards.
  5. Check and record food temperature according to food safety procedures and standards.
  6. Clean thermometers between temperature checks of each food item.
  7. Reheat fully frozen food only in emergency supply shortage circumstances.
Preheat oven to required temperature food safety procedures and standards.

Completed
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Teacher:
Evidence:

 

 

 

 

 

 

 

Select and load cooking trays and containers appropriate for the oven type and loading procedures.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Space reheating trays and containers to allow air flow.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards.

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:

 

 

 

 

 

 

 

Reheat fully frozen food only in emergency supply shortage circumstances.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain, portion, present and serve reheated food.

  1. Transfer reheated food safely to heated bain marie.
  2. Maintain food temperature at 70 degrees Celsius.
  3. Minimise warm holdings.
  4. Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving.
  5. Portion food items to minimise waste and maximise yield and profitability of food.
  6. Plate food items with accompaniments and garnishes appropriate for the food item.
  7. Visually evaluate dishes and adjust presentation.
  8. Serve or deliver food items at temperatures that comply with food safety procedures and standards.
Transfer reheated food safely to heated bain marie.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Maintain food temperature at 70 degrees Celsius.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Minimise warm holdings.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Plate food items with accompaniments and garnishes appropriate for the food item.

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:

 

 

 

 

 

 

 

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 rethermalise bulk amounts of precooked food which has been chilled or frozen

prepare and rethermalise a variety of food items to meet multiple and diverse food service requirements

integrate knowledge of the:

food safety procedures for thawing, rethermalising and maintaining reheated food items

methods and temperature specifications for thawing, rethermalising and maintaining reheated food items

produce meals containing rethermalised food items for multiple customers within 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; this can be a:

real industry workplace

simulated industry environment such as a training kitchen servicing customers

industryrealistic ratios of kitchen staff to customers

food preparation lists

a variety of chilled and frozen precooked food items in bulk amounts.

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 for and rethermalising a range of precooked chilled or frozen 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 rethermalised foods on 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

food safety procedures

rethermalisation methods

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

BSBWOR203B Work effectively with others

SITHCCC307 Prepare food to meet special dietary requirements

SITXFSA201 Participate in 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, date code and stock rotation labels and cooking instructions for precooked food

write records of temperature readings

numeracy skills to:

calculate the number of portions required for food service period

calculate thawing temperatures and time required for the quantity of portions required

determine cooking times and temperatures

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

problem-solving skills to:

evaluate quality of chilled and frozen food items and dispose of spoilt stock

evaluate the quality of rethermalised food items and make adjustments to ensure a quality product

monitor temperatures and adjust according to identified discrepancies

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

technology skills to use food thawing and rethermalisation cooking 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 chilled and frozen food items in storage

food safety procedures for preparing and serving bulk amount of precooked food:

thawing

transferring

rethermalising

maintaining reheated food items

mise en place requirements for rethermalising chilled and frozen foods

for a variety of chilled and frozen food items, methods and temperature specifications for:

thawing

rethermalising

maintaining reheated food items

quality indicators for rethermalised food items:

appearance

colour

consistency

moisture content

shape

size

taste

texture.

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 menu items.

Foods may include:

bulk foods

entire meals

individual food items

mealsonwheels

plated meals

sousvide products

takeaway meals.

Appropriate methods to thaw frozen food items may include use of:

chillers

coolrooms

refrigerators.

Appropriate methods to reheat precooked food items include:

combi ovens

combi-steamer

infrared radiation

kettle

lowheat convection

microwave

water bath.

Temperature checks are conducted on a range of foods, including:

raw foods

ingredients

cold, frozen or reheated foods or ingredients.

To adjust presentation may involve:

changing accompaniments and garnishes to maximise eye appeal:

balance

colour

contrast

changing plated food for practicality of:

customer consumption

service

wiping drips or spills.