Performance criteria Scope/Range What uyou must do: What you must cover: There must be evidence for all Performance Criteria (PC). The assessor All scope/range must be covered. There must be performance must assess PCs 1–8 by directly observing the evidence, gathered through direct observation by the assessor of candidate’s work. the work for: candidate’s For PC 9, if it is not possible to and observe both ‘holding’ ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. six from: 1 Select the type and quantity of eggs and other ingredients (a) whisking required for preparation. (b) mixing 2 Check the eggs and other ingredients meet quality and other (c) folding requirements. (d) frying 3 Choose the correct tools, knives and equipment required to (e) griddling prepare, cook and finish the egg dish. (f) poaching 4 Use the tools, knives and equipment correctly when preparing, (g) baking cooking and finishing the egg dish. (h) scrambling 5 Prepare the ingredients to meet the requirements of the egg dish. (i) bain-marie 6 Cook the ingredients to meet the requirements of the egg dish. (j) cooling or freezing 7 Ensure the egg dish has the correct flavour, colour, texture and quantity. two from: 8 Garnish and present the egg dish to meet requirements. (k) garnishing 9 Ensure the egg dish is at the correct temperature for holding and (l) saucing serving. (m) presenting 10 Store any cooked egg dishes not for immediate use in line with food safety regulations. Evidence for the you must remaining points under ‘what cover’ may be assessed through questioning or witness testimony. Unit PPL2PC22 (HK92 04) Prepare, Cook and Finish Basic Egg Dishes
Performance criteria Scope/Range What uyou must do: What you must cover: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–8 by directly observing the candidate’s work. For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of eggs and other ingredients required for preparation. 2 Check the eggs and other ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to prepare, cook and finish the egg dish. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the egg dish. 5 Prepare the ingredients to meet the requirements of the egg dish. 6 Cook the ingredients to meet the requirements of the egg dish. 7 Ensure the egg dish has the correct flavour, colour, texture and quantity. 8 Garnish and present the egg dish to meet requirements. 9 Ensure the egg dish is at the correct temperature for holding and serving. 10 Store any cooked egg dishes not for immediate use in line with food safety regulations. six from: (a) whisking (b) mixing (c) folding (d) frying (e) griddling (f) poaching (g) baking (h) scrambling (i) bain-marie (j) cooling or freezing two from: (k) garnishing (l) saucing (m) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC22 (HK92 04) Prepare, Cook and Finish Basic Egg Dishes