Unit 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes
This Unit is about preparing vegetables using basic preparation methods:The preparation methods are:
¨ washing
¨ peeling
¨ re-washing
¨ chopping
¨ traditional French cuts including – Julienne, Brunoise, Macédoine, Jardinière and Paysanne
¨ slicing
¨ trimming
¨ grating / The vegetables covered by the Unit are:
¨ roots
¨ bulbs
¨ flower heads
¨ fungi
¨ seeds and pods
¨ tubers
¨ leaves
¨ stems
¨ vegetable fruits
Assessor feedback on completion of Unit
Unit 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes
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 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes
The assessor must assess statements P1–P4 by direct observation.
P1 Check the vegetables meet requirements.
P2 Choose and use tools and equipment correctly.
P3 Prepare the vegetables to meet the requirements of the dish.
P4 Safely store any prepared vegetables not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Vegetables (at least seven from)
(a) roots
(b) bulbs
(c) flower heads
(d) fungi
(e) seeds and pods
(f) tubers
(g) leaves
(h) stems
(i) vegetable fruits
C2 Prepare by: (at least six from; which must include a minimum of two from C2 e)
(a) washing
(b) peeling
(c) re-washing
(d) chopping
(e) traditional French cuts
¨ Julienne
¨ Brunoise
¨ Macédoine
¨ Jardinière
¨ Paysanne
(f) slicing
(g) trimming
(h) grating
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.
Unit 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes
P1 / P2 / P3 / P4 / At least seven observations from / At least six observations from; which must include a minimum of two from C2 e
C1 a / C1 b / C1 c / C1 d / C1 e / C1 f / C1 g / C1 h / C1 i / C2 a / C2 b / C2 c / C2 d / C2 e1 / C2 e2 / C2 e3 / C2 e4 / C2 e5 / C2 f / C2 g / C2 h
Unit 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* How to check the vegetables meet requirements.
K2* What quality points to look for in fresh vegetables: roots, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruits.
K3* What different fresh vegetables are available depending on the season.
K4* What you should do if there are problems with the vegetables or other ingredients.
K5* The correct tools and equipment to carry out the following preparation methods: washing, peeling, re-washing, chopping, traditional French cuts, slicing, trimming, grating.
K6* How to carry out the following preparation methods correctly: washing, peeling, re-washing, chopping, traditional French cuts, slicing, trimming, grating.
K7* Why it is important to use the correct tools, equipment and techniques.
K8* How to maintain the appearance and texture of vegetables during preparation.
K9 How to store prepared vegetables.
K10* Healthy eating options when preparing vegetables.
Unit 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes
Supplementary evidence
Evidence/Question / Answer / Date1
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 2FP7/10 (F96R 04) Prepare Vegetables for Basic Dishes 2
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