Unit 2FPC3/10 (F976 04)Make Basic Stocks

Unit 2FPC3/10 (F976 04)Make Basic Stocks

This Unit is about preparing and cooking basic stocks, for example:
vegetable
chicken
fish
game
beef / The preparation and cooking techniques covered include:
weighing/measuring
browning/roasting
simmering
boiling
skimming
straining
Assessor feedback on completion of Unit

Unit 2FPC3/10 (F976 04)Make Basic Stocks

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 2FPC3/10 (F976 04)Make Basic Stocks

What you have to do / What you must cover
The assessor must assess statements P1–P6 by direct observation.
P1Check the ingredients meets requirements.
P2Choose and use tools and equipment correctly.
P3Prepare and cook the stock to meet requirements.
P4Make sure the stock has the correct flavour, colour and quantity.
P5Present the stock to meet requirements.
P6Make sure the stock is at the correct temperature for holding.
P7Safely store any cooked stock 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)weighing and measuring
(b)browning/roasting
(c)simmering
(d)boiling
(e)skimming
(f)straining
C2Stocks (at least three from)
(a)vegetable
(b)chicken
(c)fish
(d)game
(e)beef
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC3/10 (F976 04)Make Basic Stocks

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

Unit 2FPC3/10 (F976 04)Make Basic Stocks

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1How to check the ingredients to meet requirements.
K2*What quality points to look for in stock ingredients.
K3*What you should do if there are problems with the ingredients.
K4The correct techniques, tools and equipment to carry out the following preparation and cooking methods: weighing/measuring, browning/roasting, boiling, simmering, skimming and straining.
K5How to carry out the following preparation and cooking methods according to requirements: weighing/measuring, browning/roasting, boiling, simmering, skimming and straining.
K6*Why it is important to use the correct tools, equipment and techniques.
K7*The correct temperatures for cooking stocks.
K8How to identify when stocks have the correct colour, flavour and quantity.
K9The correct temperatures for holding and storing stocks.
K10*Healthy eating options when making stocks.

Unit 2FPC3/10 (F976 04)Make Basic Stocks

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 2FPC3/10 (F976 04) Make Basic Stocks1