PPL2FC7 Cook and finish basic vegetable dishes

Transcription

1 Overview This unit is about cooking and finishing basic vegetable dishes, for example: vegetable curry roasted vegetables stuffed vegetables vegetable lasagne spring rolls samosas pakora(s) The vegetables covered by the unit are: roots bulbs flower heads fungi seeds and pods tubers leaves stems vegetable fruits The cooking techniques covered include: blanching boiling roasting baking grilling braising frying (deep, shallow and stir) steaming stewing combining cooking methods 1

2 Performance criteria You must be able to: P1 check the vegetables meet dish requirements P2 choose and use tools and equipment correctly P3 combine the vegetables with other ingredients P4 cook the vegetables to meet the requirements of the dish P5 make sure the dish has the correct flavour, colour, consistency and quantity P6 finish the dish to meet requirements P7 make sure the dish is at the correct temperature for holding and serving P8 safely store any cooked vegetables not for immediate use 2

3 Knowledge and understanding You need to know and understand: K1 how to check the vegetables meet dish requirements K2 what quality points to look for in vegetables: roots, tubers, bulbs, flower heads, fungi, seeds and pods, leaves, stems, vegetable fruits K3 what you should do if there are problems with the vegetables or other ingredients K4 the correct tools and equipment needed to carry out the relevant cooking methods: blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, combining cooking methods K5 how to carry out the following cooking methods according to dish requirements: blanching, boiling, roasting, baking, grilling, braising, frying (deep, shallow and stir), steaming, stewing, combining cooking methods K6 the correct temperatures for cooking vegetables: roots, tubers, bulbs, flower heads, fungi, seeds and pods, tubers, leaves, stems, vegetable fruits K7 the difference between cooking green vegetables and root vegetables K8 how to maintain the nutritional value of vegetables during cooking K9 the main reasons for blanching vegetables K10 which vegetables are suitable for high and low pressure steaming K11 how to finish basic vegetable dishes K12 the correct temperatures for holding and serving vegetable dishes K13 healthy eating options when cooking and finishing vegetable dishes 3

4 Scope/range 1 Vegetables 1.1 roots 1.2 tubers 1.3 bulbs 1.4 flower heads 1.5 fungi 1.6 seeds and pods 1.7 leaves 1.8 stems 1.9 vegetable fruits 2 Cooking by: 2.1 blanching 2.2 boiling 2.3 roasting 2.4 baking 2.5 grilling 2.6 braising 2.7 frying (deep/shallow/stir) 2.8 steaming 2.9 stewing 2.10 combining cooking methods 4

5 Developed by People 1st Version number 1 Date approved March 2010 Indicative review date Validity Status Originating organisation Original URN Relevant occupations Suite Key words March 2014 Current Original People 1st PPL 2FC7/10 Chef; Cook; Kitchen Assistant Hospitality - Professional Cookery cook, finish, basic, vegetable 5