Unit 1FPC5/10 (F96C 04)Prepare and Cook Eggs

This Unit is about preparing, cooking and finishing simple egg dishes, for example:
fried eggs
scrambled eggs
boiled eggs
The preparation and cooking techniques covered include:
cracking
beating
seasoning
boiling
shallow frying
griddling
scrambling
Assessor feedback on completion of Unit

Unit 1FPC5/10 (F96C 04)Prepare and Cook Eggs

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 1FPC5/10 (F96C 04)Prepare and Cook Eggs

What you have to do / What you must cover
The assessor must assess statements P1–P5 by direct observation.
P1Check the eggs and other ingredients are fit for preparation and cooking.
P2Choose and use the correct techniques, tools and equipment.
P3Prepare and cook the eggs to meet requirements
P4Finish the eggs as required.
P5Make sure the dish is at the correct temperature for holding and serving.
P6Safely store eggs not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Preparation and cooking methods(at least five from)
(a)cracking
(b)beating
(c)seasoning
(d)boiling
(e)shallow frying
(f)griddling
(g)scrambling
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 1FPC5/10 (F96C 04)Prepare and Cook Eggs

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / At least five observations from
C1 a / C1 b / C1 c / C1 d / C1 e / C1 f / C1 g

Unit 1FPC5/10 (F96C 04)Prepare and Cook Eggs

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*Quality points to look for in raw eggs.
K2*What you should do if there are problems with the eggs.
K3*The correct techniques, tools and equipment to carry out the following preparation and cooking methods: cracking, beating, seasoning, boiling, shallow frying, griddling, scrambling.
K4*Why it is important to use the correct tools and equipment.
K5*How to carry out the following cooking methods according to product requirements: cracking, beating, seasoning, boiling, shallow frying, griddling, scrambling.
K6*How to identify when egg dishes have the correct colour, flavour, texture and quantity.
K7How to store eggs (prior to and after cooking) not required for immediate use.

Unit 1FPC5/10 (F96C 04)Prepare and Cook Eggs

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 1FPC5/10 (F96C 04) Prepare and Cook Eggs1

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