Unit 2FPC8/10 (F97C 04)Prepare, Cook and Finish Basic Egg Dishes

This Unit is about preparing, cooking and finishing basic egg dishes, for example:
scrambled eggs
poached eggs
omelettes
scotch eggs
baked eggs
sweet egg dishes / The preparation and cooking techniques covered include:
whisking
boiling
frying
griddling
poaching
scrambling
baking
‘Bain marie’
Assessor feedback on completion of Unit

Unit 2FPC8/10 (F97C 04)Prepare, Cook and Finish 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 2FPC8/10 (F97C 04)Prepare, Cook and Finish 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:
C1Preparation and Cooking methods(at least five from)
(a)boiling
(b)whisking
(c)frying
(d)griddling
(e)poaching
(f)baking
(g)scrambling
(h)‘Bain marie’
C2Basic egg dish (omelette and poached egg must be observed)
(a)omelettes
(b)poached eggs
(c)scrambled eggs
(d)scotch eggs
(e)baked eggs
(f)sweet egg dishes
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC8/10 (F97C 04)Prepare, Cook and Finish 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 five observations from / C2a and C2b must be observed
C1 a / C1 b / C1 c / C1 d / C1 e / C1 f / C1 g / C1 h / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f

Unit 2FPC8/10 (F97C 04)Prepare, Cook and Finish Basic Egg Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1How to check the eggs and other ingredients meet dish requirements.
K2*What you should do if there are any problems with the eggs and other ingredients.
K3The correct tools and equipment for the following preparation and cooking methods: whisking, boiling, frying, griddling, poaching, baking, scrambling, ‘bain marie’.
K4How to carry out the following cooking methods according to product requirements: whisking, boiling, frying, griddling, poaching, baking, scrambling, ‘bain marie’.
K5*Why it is important to use the correct tools, equipment and techniques.
K6How to identify when egg dishes have the correct colour, flavour, texture and quantity.
K7How to finish basic egg dishes.
K8The correct temperatures for holding and serving egg dishes.
K9How to store cooked egg dishes.
K10*Healthy eating options when making egg dishes.

Unit 2FPC8/10 (F97C 04)Prepare, Cook and Finish 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 2FPC8/10 (F97C 04)Prepare, Cook and Finish Basic Egg Dishes1

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