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Evidence Guide: SITHCCC305 - 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!

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SITHCCC305 - 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 food preparation list and 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 food preparation list and 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:

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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
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Safely assemble and ensure cleanliness of equipment before use.

Completed
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Use equipment safely and hygienically according to manufacturer instructions.

Completed
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Evidence:

 

 

 

 

 

 

 

Portion and prepare ingredients.

  1. Sort and assemble ingredients according food production sequencing.
  2. Weigh and measure ingredients according to recipe.
  3. Minimise waste and store reusable by-products.
Sort and assemble ingredients according food production sequencing.

Completed
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Teacher:
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Weigh and measure ingredients according to recipe.

Completed
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Evidence:

 

 

 

 

 

 

 

Minimise waste and store reusable by-products.

Completed
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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 forcemeat.
  3. Prepare pastries suitable for pâté en croute using appropriate handling techniques.
  4. Follow standard recipes and make food 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 forcemeat.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

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Evidence:

 

 

 

 

 

 

 

Follow standard recipes and make food 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 and adjust presentation.
  3. Store pâtes and terrines in appropriate environmental conditions.
Prepare pâtés and terrines for presentation, using garnishes and other decorations according to standard recipes.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Visually evaluate dish and adjust presentation.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Store pâtes and terrines in appropriate environmental conditions.

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Develop new recipes.

  1. Develop recipes for pâtés and terrines using suitable products.
  2. Test new recipes for taste, yield and customer acceptance.
Develop recipes for pâtés and terrines using suitable products.

Completed
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Teacher:
Evidence:

 

 

 

 

 

 

 

Test new recipes for taste, yield and customer acceptance.

Completed
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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:

produce a variety of pâtés and terrines made from different ingredients

produce pâtés and terrines within commercial time constraints

create new recipes for pâtés and terrines

integrate knowledge of:

ingredients used for pates and terrines

preparation methods

features, functions and safe use of food preparation equipment

food safety practices for handling and storing pates and terrines.

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

food preparation lists and standard recipes

a variety of commercial ingredients.

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 pates and terrines

evaluation of the taste and visual appeal of pates and terrines prepared by the individual

projects that allow assessment of the individual’s ability to produce a variety of pates and terrines for different purposes

use of visual and taste recognition exercises so the individual can identify ingredient and product characteristics

written or oral questioning to assess knowledge of culinary terms, equipment, preparation methods and appropriate environmental storage

conditions

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:

SITXFSA201 Participate in safe food handling practices.

Required Skills and Knowledge

Required skills

initiative and enterprise skills to minimise wastage

literacy skills to:

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

write notes on recipe requirements and calculations

numeracy skills to:

calculate the number of portions

weigh and measure 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 make adjustments to ensure a quality product

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

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

technology skills to use food preparation and cooking equipment.

Required knowledge

culinary terms and trade names for:

ingredients commonly used in the production of pâtés and terrines

a variety of classical and contemporary pâtés and terrines

characteristics of pâtés and terrines:

range of possible ingredients

binding agents

presentation techniques

nutritional value of different pâtés and terrines

mise en place requirements for pâtés and terrines

preparation methods for pâtés and terrines:

forcemeat production

glazing

layering

mould lining

precision cutting

equipment used to produce pâtés and terrines:

care and maintenance

essential features and functions

safe operational practices

storage of pâtés and terrines:

correct environmental conditions to ensure food safety

appropriate methods to optimise shelf life.

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:

available supplies in stock

costing constraints

deadlines

portion control

quantities to be produced

special customer requests.

Ingredients for making pâtés, pâtés en croute and terrines may include:

alcohol

dairy foods

fish and shellfish

fruits

meat:

ham

game

offal and livers

pork

veal

poultry

vegetables.

Equipment may include:

bowl cutters or food processors

food mills and blenders

mincers.

Suitable ingredients for lining moulds may include:

pastry

pork fat

pork caul

vegetables

skins.

Food quality adjustmentsmay relate to:

taste:

bitter

salty

sour

sweet

umami

temperature

texture:

clean

creamy

crispy

crunchy

fibrous

moist

mousse

rich

slippery

smooth

velvety.

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.

Environmental conditions relates to appropriate:

atmosphere

humidity

light

packaging

temperature

use of containers

ventilation.