Unit PPL2PC28 (HK8V 04) Prepare and Present Food for Cold Presentation Performance criteria What you must do: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–7 by directly observing the PC 8 candidate’s work. may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of food products and garnish ingredients required for preparation. 2 Check the food products and garnish ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment to prepare and present the food for cold presentation. 4 Use the tools, knives and equipment correctly when preparing and presenting the food. 5 Prepare food products to meet the requirements of the dish. 6 Ensure food products have the correct flavour, colour, texture and quantity. 7 Garnish and present the food products to meet requirements. 8. Store any prepared food products and garnish 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 six from: two from: Evidence for the remaining points under (a) bread products (l) fruit you must may be assessed ‘what cover’ (b) salads (m) vegetables through questioning or witness testimony. (c) pre-prepared pies (n) herbs (d) cooked red or white meat (e) fish four from: (f) pre-prepared terrines (o) slicing (g) pre-prepared pâtés (p) dressing (h) cured meats (q) garnishing (i) shellfish (r) portioning (j) vinaigrette (s) whisking (k) cold sauces (t) combining ingredients
Unit PPL2PC28 (HK8V 04) Prepare and Present Food for Cold Presentation Performance criteria What you must do: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–7 by directly observing the candidate’s work. PC 8 may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of food products and garnish ingredients required for preparation. 2 Check the food products and garnish ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment to prepare and present the food for cold presentation. 4 Use the tools, knives and equipment correctly when preparing and presenting the food. 5 Prepare food products to meet the requirements of the dish. 6 Ensure food products have the correct flavour, colour, texture and quantity. 7 Garnish and present the food products to meet requirements. 8. Store any prepared food products and garnish 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: six from: (a) bread products (b) salads (c) pre-prepared pies (d) cooked red or white meat (e) fish (f) pre-prepared terrines (g) pre-prepared pâtés (h) cured meats (i) shellfish (j) vinaigrette (k) cold sauces two from: (l) fruit (m) vegetables (n) herbs four from: (o) slicing (p) dressing (q) garnishing (r) portioning (s) whisking (t) combining ingredients Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony.
HK8V_04_PPL2PC28_Prepare%20and%20Present%20Food%20for%20Cold%20Presentations.docx