3 Check that vegetables and all other ingredients meet the dish, food safety and your workplace requirements 4 Prepare and cook the vegetables and other ingredients to meet dish requirements 5 Check the finished vegetable dish has the correct colour, texture and flavour 6 Check that the vegetable dish is cooked and held at the correct temperature 7 Present and finish the vegetable dish to meet customer and your workplace requirements 8 Store any cooked vegetable dishes not for immediate use according to workplace and 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 a minimum of: candidate’s four from: one from: four from: two from: (a) roots and tubers (i) fresh whole vegetables (l) blanching (u) garnishing (b) bulbs (j) frozen vegetables (m) boiling (v) adding an accompaniment (c) flower heads (k) pre-prepared vegetables (n) roasting (w) presenting (d) fungi (o) baking (e) seeds and pods (p) grilling Evidence for the remaining points (f) leaves (q) frying (deep or shallow or stir) you must may under ‘what cover’ (g) stems (r) steaming be assessed through questioning (h) vegetable fruits (s) combination cooking methods or witness testimony. (t) microwaving Unit PPL2PRD4 (HL0X 04) Produce Basic Vegetable Dishes Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7 8
3 Check that vegetables and all other ingredients meet the dish, food safety and your workplace requirements 4 Prepare and cook the vegetables and other ingredients to meet dish requirements 5 Check the finished vegetable dish has the correct colour, texture and flavour 6 Check that the vegetable dish is cooked and held at the correct temperature 7 Present and finish the vegetable dish to meet customer and your workplace requirements 8 Store any cooked vegetable dishes not for immediate use according to workplace and 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 a minimum of: four from: (a) roots and tubers (b) bulbs (c) flower heads (d) fungi (e) seeds and pods (f) leaves (g) stems (h) vegetable fruits one from: (i) fresh whole vegetables (j) frozen vegetables (k) pre-prepared vegetables four from: (l) blanching (m) boiling (n) roasting (o) baking (p) grilling (q) frying (deep or shallow or stir) (r) steaming (s) combination cooking methods (t) microwaving two from: (u) garnishing (v) adding an accompaniment (w) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PRD4 (HL0X 04) Produce Basic Vegetable Dishes Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8
HL0X_04_PPL2PRD4_Produce_Basic_Vegetable_Dishes.docx