Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta Dishes

Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta Dishes

This Unit is about preparing, cooking and finishing basic pasta dishes, for example:
¨ lasagne
¨ macaroni cheese
¨ cannelloni
¨ spaghetti bolognaise
¨ vegetarian alternatives to these dishes
The types of pasta covered are:
¨ shaped pasta
¨ flat pasta
¨ dried pasta
¨ fresh pasta
¨ stuffed pasta
¨ lasagne / The preparation and cooking techniques covered include:
¨ blanching
¨ straining
¨ mixing
¨ boiling
¨ baking
¨ combining cooking methods
Assessor feedback on completion of Unit

Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta Dishes

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

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 Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta 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’.
P1 Check the pasta and other ingredients meet dish requirements.
P2 Choose and use tools and equipment correctly.
P3 Prepare and cook the pasta and other ingredients to meet dish requirements.
P4 Make sure the pasta dish has the correct flavour, colour, texture and quantity.
P5 Present and garnish the pasta dish to meet requirements.
P6 Make sure the pasta dish is at the correct temperature for holding and serving.
P7 Safely store any cooked pasta dishes not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Pasta (at least three from)
(a) stuffed pasta
(b) shaped pasta
(c) lasagne
(d) dried pasta
(e) fresh pasta
C2 Preparation and Cooking methods (at least four from)
(a) blanching
(b) straining
(c) mixing
(d) boiling
(e) baking
(f) combining cooking methods
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta Dishes

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

Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta Dishes

What you have to know
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* Why it is important to know the ingredients in the pasta dish.
K2 How to check the pasta and other ingredients meet dish requirements.
K3* What quality points to look for in pasta and other ingredients used in the dish.
K4* What you should do if there are problems with the pasta and other ingredients used in the dish.
K5 The correct tools and equipment for the following preparation and cooking methods: blanching, straining, mixing, boiling, baking, combining cooking methods.
K6 How to carry out the following preparation and cooking methods: blanching, straining, mixing, boiling, baking, combining cooking methods.
K7 Why it is important to use the correct tools, equipment and techniques.
K8 How to identify when pasta dishes have the correct colour, flavour, texture and quantity.
K9 The correct temperatures for holding and serving pasta dishes.
K10 How to store cooked pasta dishes.
K11* Healthy eating options when making pasta dishes.

Unit 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta 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 2FPC5/10 (F978 04) Prepare, Cook and Finish Basic Pasta Dishes 1