Unit 1FP1/10 (F968 04)Prepare Vegetables

This Unit is about preparing vegetables for use in cooked or uncooked dishes, for example:
tubers — for example, potatoes, or artichokes
roots — for example, parsnips, carrots
flower heads — for example cauliflower, broccoli
leaves — for example, cabbage, lettuce
You will prepare the vegetables by:
defrosting
washing
peeling
re-washing
cutting — slicing, chopping and shredding
blanching
Assessor feedback on completion of Unit

Unit 1FP1/10 (F968 04)Prepare Vegetables

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 1FP1/10 (F968 04)Prepare Vegetables

What you have to do / What you must cover
The assessor must assess statements P1–P3 by direct observation.
Element 1 — Portion, pack and blast chill food
P1Check the vegetables are fit to be prepared.
P2Choose and use the correct tools and equipment.
P3Prepare the vegetables to meet the requirements.
P4Safely store any prepared vegetables not for immediate use. / Element 1 — Portion, pack and blast chill food
There must be performance evidence, gathered through observing the candidate’s work for:
C1Vegetables (at least four from)
(a)tubers
(b)roots
(c)flower heads
(d)leaves
(e)vegetable fruits
(f)stems
(g)bulbs
(h)basic fungi
C2Prepared by: (at least four from)
(a)defrosting
(b)washing
(c)peeling
(d)re-washing
(e)cutting (slicing/chopping/shredding)
(f)blanching
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 1FP1/10 (F968 04)Prepare Vegetables

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

Unit 1FP1/10 (F968 04)Prepare Vegetables

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to store frozen and unfrozen vegetables before preparation.
K2*What you should look for to make sure each type of vegetable is fit to be prepared.
K3*What you should do if there are problems with the vegetables.
K4The correct tools and equipment you should use to do the following: defrosting, washing, peeling, re-washing and cutting (to include slicing, chopping and shredding), blanching.
K5*Why it is important to use the correct tools and equipment.
K6How you should carry out the following preparation methods correctly: defrosting, washing, peeling, re-washing and cutting (to include slicing, chopping and shredding), blanching.
K7*Why it is important to avoid cross contamination with meat and fish products and how to do so.
K8How to store prepared vegetables not for immediate use.

Unit 1FP1/10 (F968 04)Prepare Vegetables

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 1FP1/10 (F968 04)Prepare Vegetables1

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