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 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 to the sequencing of food production. Completed |
Evidence:
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Weigh and measure wet and dry ingredients according to the recipe and quantity of desserts required. Completed |
Evidence:
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Minimise waste to maximise profitability of desserts produced. Completed |
Evidence:
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Prepare desserts and sauces.
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Produce desserts using cookery methods to achieve desired product characteristics. Completed |
Evidence:
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Follow special dietary recipes to produce desserts for those with special dietary requirements. Completed |
Evidence:
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Produce hot and cold sauces to desired consistency and flavour. Completed |
Evidence:
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Use thickening agents suitable for sweet sauces. Completed |
Evidence:
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Follow standard recipes and make food quality adjustments within scope of responsibility. Completed |
Evidence:
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Store reusable by-products of food preparation for future cooking activities. Completed |
Evidence:
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Portion, present and store desserts.
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Portion desserts to maximise yield and profitability of food production. Completed |
Evidence:
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Use accompaniments that balance and enhance taste and texture of desserts. Completed |
Evidence:
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Select garnishes and decorations with flavours and textures that complement desserts. Completed |
Evidence:
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Plate desserts, accompaniments and garnishes attractively, with artistic flair, appropriate for the occasion and the item. Completed |
Evidence:
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Plate and decorate desserts for practicality of service and customer consumption. Completed |
Evidence:
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Visually evaluate desserts and adjust presentation before serving. Completed |
Evidence:
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Display desserts with appropriate sauces and garnishes. Completed |
Evidence:
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Store desserts and reusable by-products in appropriate environmental conditions. Completed |
Evidence:
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