Unit 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups

This Unit is about preparing, cooking and finishing basic soups, for example:
¨  purée
¨  cream
¨  broth/potage / The preparation, cooking and finishing techniques covered include:
¨  weighing/measuring
¨  chopping
¨  simmering
¨  boiling
¨  passing/straining
¨  blending/liquidising
¨  sweating vegetable ingredients
¨  skimming
¨  adding cream
¨  garnishing
Assessor feedback on completion of Unit

Unit 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups

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

Candidate Signature Date

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

Assessor Signature Date

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 Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)


Unit 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups

What you have to do / What you must cover
The assessor must assess statements P1–P5 by direct observation.
For statement P6, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’.
P1 Check the ingredients meet dish requirements.
P2 Choose and use tools and equipment correctly.
P3 Prepare, cook and finish the soup to meet requirements.
P4 Make sure the soup has the correct flavour, colour, consistency and quantity.
P5 Present the soup to meet requirements.
P6 Make sure the dish is at the correct temperature for holding and serving.
P7 Safely store any cooked soup not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Preparation and cooking methods (at least seven from)
(a) weighing/measuring
(b) chopping
(c) simmering
(d) boiling
(e) passing/straining
(f) blending/liquidising
(g) sweating vegetable ingredients
(h) skimming
(i) adding cream
(j) garnishing
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.
C2 Soups (at least three from)
(a)  broth
(b)  cream
(c)  puree
(d)  clear


Unit 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups

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


Unit 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups

What you have to know
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1 How to check that the ingredients meet dish requirements.
K2* What quality points to look for in soup ingredients.
K3* What you should do if there are problems with the ingredients.
K4 The correct tools and equipment to carry out the following preparation, cooking and finishing methods: weighing/measuring, chopping, simmering, boiling, passing and straining, blending/liquidising, sweating vegetable ingredients, skimming, adding cream, garnishing.
K5 How to carry out the following methods according to dish requirements: weighing/measuring, chopping, simmering, boiling, ‘make roux’, passing/straining, blending/liquidising, sweating vegetable ingredients, skimming, adding cream, garnishing.
K6* Why it is important to use the correct tools, equipment and techniques.
K7* The correct temperatures for cooking soups.
K8 How to identify when soups have the correct colour, flavour, consistency and quantity.
K9 How to finish and present cooked soups.
K10 The correct temperatures for holding and storing soups.
K11* Healthy eating options when making soups.


Unit 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups

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 2FPC2/10 (F975 04) Prepare, Cook and Finish Basic Soups 1

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