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Evidence Plan

This document outlines an evidence plan to assess competency in preparing and cooking egg dishes. It will use demonstration and questioning, interviews, and written tests to show that a trainee can clean equipment, identify ingredients, prepare ingredients according to recipes, cook eggs based on requirements, follow safety and storage procedures, and plate and present egg dishes attractively. Critical aspects of competency include preparing egg dishes using various cooking methods, and following workplace safety and hygienic procedures.

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Jesa Maica Pabon Baysa
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1K views2 pages

Evidence Plan

This document outlines an evidence plan to assess competency in preparing and cooking egg dishes. It will use demonstration and questioning, interviews, and written tests to show that a trainee can clean equipment, identify ingredients, prepare ingredients according to recipes, cook eggs based on requirements, follow safety and storage procedures, and plate and present egg dishes attractively. Critical aspects of competency include preparing egg dishes using various cooking methods, and following workplace safety and hygienic procedures.

Uploaded by

Jesa Maica Pabon Baysa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Evidence Plan

Competency Cookery NCII


standard:
Unit of Prepare and cook egg dishes
competency:
Ways in which evidence will be collected:
[tick the column]

Demonstration &
Questioning
Interview

Written
The evidence must show that the trainee…

 Cleans, sanitizes and prepares tools, utensils and  


equipment based on required task

 Identifies correct ingredients according to standard  


recipes, recipes card or enterprise requirements

 Assembles ingredients according to correct  


quantity, type and quality required

 Prepares ingredients based on the required form  


and time frame

 Thaws frozen ingredients by following enterprise  


procedures

 Washes raw ingredients with clean potable water if  


necessary
 *Prepares variety of egg dishes according to
standard recipes using range of cooking methods   

 Cooks egg based on clients requirements


 
 Selects and prepare sauces and accompaniments
specific to egg preparations  

 Tastes and seasons cook dishes in accordance with


the required taste of the dishes  

 *Follows workplace safety and hygienic procedures


according to enterprise and legal requirements   
 Selects suitable plates according to enterprise
procedure  

 Presents eggs hygienically and attractively using


suitable garnishes and side dishes sequentially  
within the required timeframe
 Observes factors in plating dishes in presenting egg
dishes  

 Stores fresh and processed eggs at the correct


temperature  

 Maintains optimum freshness and quality in


accordance with enterprise storing techniques and  
procedures
 Utilizes quality trimmings and other leftovers where
and when appropriate   

 Stores egg in accordance with FIFO operating


procedures and storage of egg requirements   

NOTE: *Critical aspects of competency

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