Unit 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

Unit 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

This Unit is about preparing, cooking and finishing basic hot sauces, for example:
thickened gravy (jus lié)
roast gravy (jus rôti)
curry gravy
white sauce (béchamel)
brown sauce (espagnole)
velouté (end product and as base for other sauce)
purée / The preparation, cooking and finishing techniques covered include:
weighing/measuring
chopping
simmering
boiling
‘make roux’
passing/straining/blending
skimming
whisking
adding cream
Assessor feedback on completion of Unit

Unit 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

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 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

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 ingredients to make sure that they meet dish requirements.
P2Choose and use tools and equipment correctly.
P3Prepare, cook and finish the sauce to meet requirements.
P4Make sure the sauce has the correct flavour colour, texture, consistency and finish.
P5Present the sauce to meet requirements.
P6Make sure the sauce is at the correct temperature for holding and serving.
P7Safely store any cooked sauce not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Preparation, cooking and finishing methods(at least six from)
(a)weighing/measuring
(b)chopping
(c)simmering
(d)boiling
(e)‘make roux’
(f)passing/straining/blending
(g)skimming
(h)whisking
(i)adding cream
(j)adding thickening agents
(k)purée
(l)reducing
C2 Sauces (at least three from)
(a)white sauce ( béchamel)
(b)brown sauce (espagnole)
(c)veloute
(d)gravy sauce — jus lie, jus roti
(e)spiced based sauce — curry gravy
(f)puree
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / At least six 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 / C1 k / C1 l / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f

Unit 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*Safe and correct use of alcohol in sauces and why it is used.
K2*How to check the ingredients meet dish requirements.
K3*What quality points to look for in sauce ingredients.
K4*What you should do if there are problems with the ingredients.
K5*The correct techniques, tools and equipment to carry out the following preparation, cooking and finishing methods: weighing/measuring, chopping, simmering, boiling, ‘make roux’, passing/straining/blending, skimming, whisking, adding cream, adding thickening agents, purée, reducing.
K6*How to carry out the following methods according to dish requirements: weighing/measuring, chopping, simmering, boiling, ‘make roux’, passing/straining/blending, skimming, whisking, adding cream, adding thickening agents, purée, reducing.
K7*Why it is important to use the correct tools, equipment and techniques.
K8*The correct temperatures for cooking sauces.
K9*How to identify when sauces have the correct flavour, colour, texture, consistency and finish.
K10How to present cooked sauces.
K11The correct temperatures for holding and storing sauces.
K12*Healthy eating options when making hot sauces.

Unit 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces

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 2FPC1/10 (F974 04)Prepare, Cook and Finish Basic Hot Sauces1