You 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 assess PCs 1-8 by directly observing the must 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 observe both and ‘holding’ ‘serving’, alternative methods of assessment may be used for one of them (ie either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of ingredients needed for the soup. nine from: making four from: 2 Check the ingredients to make sure they meet quality standards a weighing or measuring l consommé and other requirements. b chopping m bisque 3 Choose the correct tools, knives and equipment to prepare, cook c simmering n chowder and finish the soup. d clarifying o velouté 4 Use the tools, knives and equipment correctly when preparing, e boiling p complex cream soups cooking and finishing the soup. f whisking q cold soups g passing or straining 5 Combine the ingredients ready for cooking. 6 Prepare and cook the soup to meet requirements. h skimming 7 Ensure the soup has the correct flavour, colour, consistency and i chilling quantity. j liaison 8 Finish and present the soup to meet requirements. k adding an accompaniment or 9 Ensure the dish is at the correct temperature for holding and serving. garnish 10 Store any cooked soup 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 PPL3PC13 (HK86 04) Prepare, Cook and Finish Complex Soups
You 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 (ie 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 ingredients needed for the soup. 2 Check the ingredients to make sure they meet quality standards and other requirements. 3 Choose the correct tools, knives and equipment to prepare, cook and finish the soup. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the soup. 5 Combine the ingredients ready for cooking. 6 Prepare and cook the soup to meet requirements. 7 Ensure the soup has the correct flavour, colour, consistency and quantity. 8 Finish and present the soup to meet requirements. 9 Ensure the dish is at the correct temperature for holding and serving. 10 Store any cooked soup not for immediate use in line with food safety regulations. nine from: a weighing or measuring b chopping c simmering d clarifying e boiling f whisking g passing or straining h skimming i chilling j liaison k adding an accompaniment or garnish making four from: l consommé m bisque n chowder o velouté p complex cream soups q cold soups Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL3PC13 (HK86 04) Prepare, Cook and Finish Complex Soups
HK86_04_PPL3PC13_Prepare%20Cook%20and%20Finish%20Complex%20Soups.docx