Unit 2PR9 (F94D 04)Produce Basic Pasta Dishes

Unit 2PR9 (F94D 04)Produce Basic Pasta Dishes

This Unit is about preparing, cooking and finishing basic pasta dishes, forexample:
meat and vegetable based lasagne
macaroni cheese
spaghetti bolognaise
tagliatelle-based dishes
stuffed pasta dishes ie cannelloni, ravioli, tortellini
Assessor feedback on completion of Unit

Unit 2PR9 (F94D 04)Produce 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 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 2PR9 (F94D 04)Produce 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’.
P1Check the pasta and other ingredients meet dish requirements.
P2Choose and use tools and equipment correctly.
P3Prepare and cook the pasta and other ingredients to meet dish requirements.
P4Make sure the pasta dish has the correct flavour, colour, texture and quantity.
P5Present and garnish the pasta dish to meet requirements.
P6Make sure the pasta dish is at the correct temperature for holding and serving.
P7Safely store any cooked pasta dishes not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Pasta(at least three from)
(a)stuffed pasta
(b)shaped pasta
(c)lasagne
(d)dried pasta
(e)pre-prepared fresh pasta
C2Preparation and Cooking methods(at least three from)
(a)blanching
(b)straining
(c)mixing
(d)boiling
(e)baking
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2PR9 (F94D 04)Produce 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 three observations from
C1 a / C1 b / C1 c / C1 d / C1 e / C2 a / C2 b / C2 c / C2 d / C2 e

Unit 2PR9 (F94D 04)Produce Basic Pasta Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to check the pasta and other ingredients meet dish requirements.
K2*What quality points to look for in pasta and other ingredients used in the dish.
K3*What you should do if there are problems with the pasta and other ingredients used in the dish.
K4*Why time and temperature are important when cooking and finishing basic pasta dishes.
K5*The correct tools and equipment used for the relevant preparation and cooking methods.
K6*How to carry out the relevant preparation and 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.
K9The correct temperatures for holding and serving pasta dishes.
K10*How to cool pasta in a way that ensures effective food safety prior to storage.
K11How to safely store cooked pasta dishes.
K12*Healthy eating options when making pasta dishes.

Unit 2PR9 (F94D 04)Produce 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 2PR9 (F94D 04) Produce Basic Pasta Dishes1