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 vegetable protein and other three from: six from: two from: ingredients required for preparation. (a) soya (f) soaking (r) garnishing 2 Check the ingredients meet quality and other requirements. (b) Quorn (g) washing (s) saucing 3 Choose the correct tools and equipment required to prepare, (c) seitan (h) boiling (t) presenting cook and finish the vegetable protein. (d) firm tofu (i) braising 4 Use the tools and equipment correctly when preparing, cooking (e) soft tofu (j) steaming and finishing the vegetable protein dish. (k) deep frying 5 Prepare the ingredients to meet the requirements of the (l) stewing vegetable protein dish. (m) straining 6 Cook the ingredients to meet the requirements of the vegetable (n) roasting protein dish. (o) baking 7 Ensure the vegetable protein dish has the correct flavour, (p) frying colour, texture and quantity. (q) sautéing 8 Finish and present the vegetable protein dish to meet requirements. 9 Ensure the vegetable protein dish is at the correct temperature for holding and serving. Evidence for the you must 10 Store any cooked vegetable protein dishes not for immediate use in remaining points under ‘what cover’ may be assessed through questioning or witness testimony. line with food safety regulations. Unit PPL2PC21 (HK93 04) Prepare, Cook and Finish Basic Vegetable Protein Dishes
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 vegetable protein and other ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools and equipment required to prepare, cook and finish the vegetable protein. 4 Use the tools and equipment correctly when preparing, cooking and finishing the vegetable protein dish. 5 Prepare the ingredients to meet the requirements of the vegetable protein dish. 6 Cook the ingredients to meet the requirements of the vegetable protein dish. 7 Ensure the vegetable protein dish has the correct flavour, colour, texture and quantity. 8 Finish and present the vegetable protein dish to meet requirements. 9 Ensure the vegetable protein dish is at the correct temperature for holding and serving. 10 Store any cooked vegetable protein dishes not for immediate use in line with food safety regulations. three from: (a) soya (b) Quorn (c) seitan (d) firm tofu (e) soft tofu six from: (f) soaking (g) washing (h) boiling (i) braising (j) steaming (k) deep frying (l) stewing (m) straining (n) roasting (o) baking (p) frying (q) sautéing two from: (r) garnishing (s) saucing (t) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC21 (HK93 04) Prepare, Cook and Finish Basic Vegetable Protein Dishes
HK93_04_PPL2PC21_Prepare,%20Cook%20and%20Finish%20Basic%20Vegetable%20Protein%20Dishes.docx