Unit 1PR10 (F94E 04)Produce Basic Egg Dishes

Unit 1PR10 (F94E 04)Produce Basic Egg Dishes

This Unit is about preparing, cooking and finishing basic egg dishes, forexample:
scrambled egg
poached eggs
omelettes
boiled eggs
sweet and savoury egg dishes
Assessor feedback on completion of Unit

Unit 1PR10 (F94E 04)Produce Basic Egg 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 1PR10 (F94E 04)Produce Basic Egg Dishes

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’
P1Check the eggs and other ingredients meet dish requirements.
P2Choose and use tools and equipment correctly.
P3Prepare and cook the eggs and other ingredients to meet dish requirements.
P4Make sure the egg dish has the correct colour, texture and quantity.
P5Present and finish the egg dish to meet requirements.
P6Make sure the egg dish is at the correct temperature for holding and serving.
P7Safely store any cooked egg dishes not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Eggs(at least one from)
(a)fresh egg
(b)pasteurised egg
C2Preparation and Cooking methods(at least four from)
(a)boiling
(b)whisking
(c)frying/griddling
(d)poaching
(e)baking
(f)scrambling
(g)bain marie
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 1PR10 (F94E 04)Produce Basic Egg Dishes

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

Unit 1PR10 (F94E 04)Produce Basic Egg Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to check the eggs and otheringredients meet dish requirements.
K2*What you should do if there are anyproblems with the eggs and otheringredients.
K3*Why time and temperature are importantwhen cooking and finishing basic eggdishes.
K4* The correct tools and equipment used forthe relevant preparation and cookingmethods.
K5* How to carry out the relevant preparationand cooking methods.
K6*Why it is important to use the correct tools,equipment and techniques.
K7How to identify when egg dishes have thecorrect colour, texture and quantity.
K8How to finish basic egg dishes.
K9The correct temperatures for holding andserving egg dishes.
K10How to safely store cooked egg dishes.
K11*Healthy eating options when making egg dishes.

Unit 1PR10 (F94E 04)Produce Basic Egg 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 1PR10 (F94E 04) Produce Basic Egg Dishes1