Unit 2FPC17/10 (F97L 04)Prepare, Cook and Finish Noodle Dishes

This Unit is about preparing, cooking and finishing fresh noodles and noodle dishes.
The types of noodle covered are:
fresh noodles
dried noodles
The preparation and cooking techniques covered include:
portioning
boiling
combining cooking methods
Assessor feedback on completion of Unit

Unit 2FPC17/10 (F97L 04)Prepare, Cook and Finish Noodle Dishes

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

Countersigning Assessor Signature (if applicable)Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 2FPC17/10 (F97L 04)Prepare, Cook and Finish Noodle Dishes

What you have to do / What you must cover
The assessor must assess statements P1–P6 by direct observation.
P1Check the noodles and other ingredients meet dish requirements.
P2Choose and use tools and equipment correctly.
P3Prepare and cook the noodles and other ingredients to meet dish requirements.
P4Make sure the noodle dish has the correct flavour, colour, texture and quantity.
P5Present and garnish the noodle dish to meet requirements.
P6Make sure the noodle dish is at the correct temperature for holding and serving.
P7Safely store any cooked noodle dishes not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Noodles:(at least both from)
(a)fresh noodles
(b)dried noodles
C2Preparation and Cooking methods:(at least four from)
(a)soaking
(b)blanching
(c)straining
(d)mixing
(e)boiling
(f)steaming
(g)deep frying
(h)wok frying
(i)combining cooking methods
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC17/10 (F97L 04)Prepare, Cook and Finish Noodle Dishes

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / At least both to be observed / At least four observations from
C1 a / C1 b / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f / C2 g / C2 h / C2 i

Unit 2FPC17/10 (F97L 04)Prepare, Cook and Finish Noodle Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1How to select the correct type, quality and quantity of noodles and other ingredients to meet dish requirements.
K2*What quality points to look for in noodles and other ingredients.
K3*What you should do if there are problems with the noodles and other ingredients.
K4How to carry out the following preparation and cooking methods according to dish requirements: blanching, straining, mixing, boiling, steaming, deep frying, wok frying, combination cooking methods.
K5*How to minimise and correct common faults with noodles and noodle dishes.
K6How to identify when noodle dishes have the correct colour, flavour, texture and quantity.
K7The correct temperatures for holding and serving noodle dishes.
K8*How to store uncooked, dried and fresh noodles.
K9How to store cooked noodles and noodle dishes.
K10*Healthy eating options when preparing, cooking and finishing noodle dishes.

Unit 2FPC17/10 (F97L 04)Prepare, Cook and Finish Noodle Dishes

Supplementary evidence

Evidence/Question / Answer / Date
1
2
3

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.

Unit 2FPC17/10 (F97L 04) Prepare, Cook and Finish Noodle Dishes1

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