Performance criteria Scope/Range What 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 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. 1 Select the type and quantity of ingredients required for six from: (a) weighing or measuring preparation. 2 Check the ingredients meet quality and other requirements. (b) chopping 3 Choose the correct tools, knives and equipment required to (c) simmering prepare, cook and finish the sauce. (d) boiling 4 Use the tools, knives and equipment correctly when preparing, (e) making a roux cooking and finishing the sauce. (f) whisking 5 Prepare the ingredients to meet the requirements of the sauce. (g) passing, straining or blending 6 Cook the ingredients to meet the requirements of the sauce. (h) skimming 7 Ensure the sauce has the correct flavour, colour, texture, (i) adding cream consistency and finish. (j) adding thickening agents 8 Present the sauce to meet requirements. (k) pureeing 9 Ensure the sauce is at the correct temperature for holding and (l) reducing serving. 10 Store any cooked sauce not for immediate use in line with food safety Evidence for the you must remaining points under ‘what cover’ regulations. may be assessed through questioning or witness testimony. Unit PPL2PC16 (HK98 04) Prepare, Cook and Finish Basic Hot Sauces
Performance criteria Scope/Range What 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 (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 ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to prepare, cook and finish the sauce. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the sauce. 5 Prepare the ingredients to meet the requirements of the sauce. 6 Cook the ingredients to meet the requirements of the sauce. 7 Ensure the sauce has the correct flavour, colour, texture, consistency and finish. 8 Present the sauce to meet requirements. 9 Ensure the sauce is at the correct temperature for holding and serving. 10 Store any cooked sauce not for immediate use in line with food safety regulations. six from: (a) weighing or measuring (b) chopping (c) simmering (d) boiling (e) making a roux (f) whisking (g) passing, straining or blending (h) skimming (i) adding cream (j) adding thickening agents (k) pureeing (l) reducing Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC16 (HK98 04) Prepare, Cook and Finish Basic Hot Sauces
HK98_04_PPL2PC16_Prepare,%20Cook%20and%20Finish%20Basic%20Hot%20Sauces.docx