Unit 2FPC18/10 (F97M 04)Prepare and Cook Food Using a Tandoor

Unit 2FPC18/10 (F97M 04)Prepare and Cook Food using a Tandoor

This Unit is about preparing food for and using a Tandoor oven. Dishes might include:
tandoori chicken
kebabs
tandoori fish
naan breads
The preparation and cooking techniques covered include:
marinating
portioning
forming on skewers
tandoori roasting
Assessor feedback on completion of Unit

Unit 2FPC18/10 (F97M 04)Prepare and Cook Food using a Tandoor

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 2FPC18/10 (F97M 04)Prepare and Cook Food using a Tandoor

What you have to do / What you must cover
The assessor must assess statements P1–P5 by direct observation.
P1Select the type and quantity of ingredients needed to prepare the dish.
P2Check the ingredients to make sure they meet quality standards.
P3Choose and use tools and equipment correctly.
P4Prepare ingredients according to dish requirements.
P5Prepare food for cooking according to dish requirements.
P6Safely store any food items not for immediate use.
P7Prepare the tandoor to ensure that it is cooking at the required temperature.
P8Place in tandoor oven in the appropriate position.
P9Cook until food meets dish requirements.
P10Remove food from tandoor and serve according to dish requirements. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Food for cooking:(at least two from)
(a)whole pieces of meat and fish
(b)kebabs
(c)bread
C2Preparation methods:(at least two from)
(a)marinating and coating
(b)forming onto skewers
(c)shaping
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC18/10 (F97M 04)Prepare and Cook Food using a Tandoor

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / P10 / At least two observations from / At least two observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c

Unit 2FPC18/10 (F97M 04)Prepare and Cook Food using a Tandoor

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1How to select the correct type, quality and quantity of ingredients to meet tandoor dish requirements.
K2*What quality points to look for in tandoor dish ingredients.
K3*What you should do if there are problems with the ingredients.
K4What the correct tools and equipment are and the reasons for using them when cooking using a tandoor.
K5How to prepare the tandoor for cooking.
K6The correct temperatures for tandoor cooking.
K7* How to minimise and correct common faults in tandoor cooking.
K8*What quality points relate to tandoor cooked dishes.

Unit 2FPC18/10 (F97M 04)Prepare and Cook Food using a Tandoor

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 2FPC18/10 (F97M 04) Prepare and Cook Food using a Tandoor1