evidence, gathered through direct observation by the assessor of the assessor must assess PCs 1-8 by directly observing the candidate’s work for: candidate’s work. 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 (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 pasta and other ingredients both: all nine: two from: a filled pasta c weighing or l garnishing needed for the dish. 2 Check all ingredients to make sure they meet quality b unfilled pasta measuring m saucing or glazing standards and other requirements. d sieving or dressing 3 Choose the correct tools, knives and equipment to prepare, e pulling or kneading n presenting cook and finish the pasta. f Resting 4 Use the tools, knives and equipment correctly when g Rolling preparing, cooking and finishing the pasta. h Portioning 5 Prepare the fresh pasta and other ingredients to meet dish i Boiling requirements. j Baking 6 Cook the pasta and other ingredients to meet dish k combining cooking requirements. methods 7 Ensure the dish has the correct flavour, colour, texture and quantity. 8 Present the dish to meet requirements. Evidence for the you must may remaining points under ‘what cover’ 9 Ensure the dish is at the correct temperature for holding and be assessed through questioning or witness testimony. serving. 10 Store any cooked pasta dishes not for immediate use in line with food safety regulations. Unit PPL3PC14 (HK85 04) Prepare, Cook and Finish Fresh Pasta Dishes Evidence Evidence description Date Performance criteria reference
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. evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of pasta and other ingredients needed for the dish. 2 Check all 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 pasta. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the pasta. 5 Prepare the fresh pasta and other ingredients to meet dish requirements. 6 Cook the pasta and other ingredients to meet dish requirements. 7 Ensure the dish has the correct flavour, colour, texture and quantity. 8 Present the dish to meet requirements. 9 Ensure the dish is at the correct temperature for holding and serving. 10 Store any cooked pasta dishes not for immediate use in line with food safety regulations. both: a filled pasta b unfilled pasta all nine: c weighing or measuring d sieving e pulling or kneading f Resting g Rolling h Portioning i Boiling j Baking k combining cooking methods two from: l garnishing m saucing or glazing or dressing n presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL3PC14 (HK85 04) Prepare, Cook and Finish Fresh Pasta Dishes Evidence reference Evidence description Date Performance criteria
HK85_04_PPL3PC14_Prepare%20Cook%20and%20Finish%20Fresh%20Pasta%20Dishes.docx