There must be evidence for all Performance Criteria (PC). The assessor must All scope/range must be covered. There must be performance assess PCs 1–8 by directly observing the evidence, gathered through direct observation by the assessor candidate’s work. of 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. from: from: 1 Select the type and quantity of pulses and other ingredients required two two for preparation. (a) beans (n) garnishing 2 Check the pulses and other ingredients meet quality and other (b) peas (o) saucing requirements. (c) lentils (p) presenting 3 Choose the correct tools, knives and equipment required to prepare, cook and finish the pulse dish. four from: 4 Use the tools, knives and equipment correctly when preparing, (d) soaking and washing cooking and finishing the pulse dish. (e) peeling or shelling 5 Prepare the ingredients to meet the requirements of the pulse dish. (f) boiling 6 Cook the ingredients to meet the requirements of the pulse dish. (g) braising 7 Ensure the pulse dish has the correct flavour, colour, texture and (h) steaming quantity. (i) puréeing 8 Garnish and present the pulse dish to meet requirements. (j) deep frying 9 Ensure the pulse dish is at the correct temperature for holding and (k) stewing serving. (l) baking 10 Store any cooked pulse dishes not for immediate use in line with food (m) combining cooking safety regulations. methods Evidence for the you must remaining points under ‘what cover’ may be assessed through questioning or witness testimony. Unit PPL2PC20 (HK94 04) Prepare, Cook and Finish Basic Pulse Dishes Performance criteria Evidence Evidence description Date reference What you must do
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 pulses and other ingredients required for preparation. 2 Check the pulses and other ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to prepare, cook and finish the pulse dish. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the pulse dish. 5 Prepare the ingredients to meet the requirements of the pulse dish. 6 Cook the ingredients to meet the requirements of the pulse dish. 7 Ensure the pulse dish has the correct flavour, colour, texture and quantity. 8 Garnish and present the pulse dish to meet requirements. 9 Ensure the pulse dish is at the correct temperature for holding and serving. 10 Store any cooked pulse dishes not for immediate use in line with food safety regulations. two from: (a) beans (b) peas (c) lentils four from: (d) soaking and washing (e) peeling or shelling (f) boiling (g) braising (h) steaming (i) puréeing (j) deep frying (k) stewing (l) baking (m) combining cooking methods two from: (n) garnishing (o) saucing (p) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC20 (HK94 04) Prepare, Cook and Finish Basic Pulse Dishes Evidence reference Evidence description Date Performance criteria What you must do
HK94_04_PPL2PC20_Prepare,%20Cook%20and%20Finish%20Basic%20Pulse%20Dishes.docx