Unit 3FPC13/10 (F95T 04)Prepare, Cook and Finishcomplex Cold Desserts

Unit 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

This Unit is about preparing, cooking, processing and finishing complex cold desserts, for example:
cheesecake
mousses
meringues
sorbets / The preparation, cooking, processing and finishing techniques covered include:
creaming
aeration
combining
sieving/passing
puréeing
folding
addition of flavours/colours
straining
poaching / baking
boiling
steaming
de-moulding
freezing
refrigeration
chilling
cooling
stacking
portioning
cutting
piping
Assessor feedback on completion of Unit

Unit 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

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 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

What you have to do / What you must cover
The assessor must assess statements P1–P7 by direct observation.
For statement P8, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’
P1Select the type and quantity of ingredients needed for the dessert.
P2Check the ingredients to make sure they meet quality standards.
P3Choose and use the tools and equipment correctly.
P4Prepare and cook the ingredients to meet requirements.
P5Process the dessert to meet dish requirements.
P6Make sure the dessert has the correct colour, texture and finish.
P7Finish and present the dessert to meet requirements.
P8Make sure the dessert is at the correct temperature for holding and serving.
P9Safely store any dessert not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Desserts (at least four from)
(a)egg based set
(b)mousses/cold soufflés
(c)meringue based
(d)cheesecake
(e)paste based goods
(f)fruit/crème bavarois
(g)ice cream based/sorbet based
C2Preparation methods (at least five from)
(a)creaming
(b)aeration
(c)combining
(d)sieving/passing
(e)pureeing
(f)folding
(g)addition of colours/flavours
(h)straining
C3Cooking methods (at least two from)
(a)poaching
(b)baking
(c)boiling
(d)steaming / C4Processing methods (at least three from)
(a)de-moulding
(b)freezing
(c)refrigeration
(d)chilling
C5Finishing methods (at least five from)
(a)cooling
(b)stacking
(c)glazing
(d)filling
(e)portioning
(f)cutting
(g)piping
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

Evidence number / Evidence description / Date / What you have to do
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9

Unit 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

Evidence number / Evidence description / Date / What you must cover
At least four observations from / At least five observations from / At least two observations from / At least three observations from / At least five observations from
C1a / C1b / C1c / C1d / C1e / C1f / C1g / C2a / C2b / C2c / C2d / C2e / C2f / C2g / C2h / C3a / C3b / C3c / C3d / C4a / C4b / C4c / C4d / C5a / C5b / C5c / C5d / C5e / C5f / C5g

Unit 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*What the correct tools and equipment are and the reasons for using them when preparing complex cold desserts.
K2*How to control portions and minimise waste.
K3The appropriate preparation methods for the different complex cold desserts.
K4*The types of problems that may occur when preparing cold desserts and how to deal with these correctly.
K5What the processing methods appropriate to each type of product are.
K6*The quality points relating to processed and finished products.
K7*How to adjust flavours and minimise common faults.
K8*The types of problems that may occur when cooking and processing cold desserts and how to deal with these correctly.
K9*Healthy eating options when preparing and cooking complex cold desserts.

Unit 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts

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 3FPC13/10 (F95T 04)Prepare, Cook and FinishComplex Cold Desserts1