may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to make the stock. 4 Use the tools, knives and equipment correctly when making the stock. 5 Prepare the ingredients to meet the requirements of the stock. 6 Cook the ingredients to meet the requirements of the stock. 7 Ensure the stock has the correct flavour, colour, consistency and quantity. 8 Store any cooked stock not for immediate use in line with food safety regulations. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the work for: candidate’s from: from: five three (a) weighing or measuring (h) making brown stock (b) browning or roasting (i) making fish stock (c) simmering (j) making vegetable stock (d) boiling (k) making white stock (e) reducing (f) skimming (g) straining Evidence for the you must may be assessed through questioning or witness testimony. remaining points under ‘what cover’ Unit PPL2PC15 (HK99 04) Make Basic Stocks Performance criteria Scope/Range Evidence Evidence description Date reference What you must do What you must cover
may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to make the stock. 4 Use the tools, knives and equipment correctly when making the stock. 5 Prepare the ingredients to meet the requirements of the stock. 6 Cook the ingredients to meet the requirements of the stock. 7 Ensure the stock has the correct flavour, colour, consistency and quantity. 8 Store any cooked stock not for immediate use in line with food safety regulations. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: five from: (a) weighing or measuring (b) browning or roasting (c) simmering (d) boiling (e) reducing (f) skimming (g) straining three from: (h) making brown stock (i) making fish stock (j) making vegetable stock (k) making white stock Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC15 (HK99 04) Make Basic Stocks Evidence reference Evidence description Date Performance criteria Scope/Range What you must do What you must cover
HK99_04_PPL2PC15_Make%20Basic%20Stocks.docx