Be able to produce basic vegetable dishes
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1 CU941 Produce Basic Vegetable Dishes Unit summary This unit is about cooking and finishing basic vegetable, for example: Vegetable curry Roasted vegetables Stuffed vegetables It also covers the cooking and finishing of vegetables in a simple form, e.g. boiled or steamed carrots, roast potatoes Evidence requirements Unit CU941 Produce basic vegetable Learning Outcome 1 Be able to produce basic vegetable The assessor must assess assessment criteria by directly erving the candidate s work. The assessor may assess assessment criteria 1.8 through questioning or witness testimony if no naturally occurring evidence is available. What you must COVER for Learning Outcome 1 There must be performance evidence, gathered through erving the candidate s work for: at least four from vegetables: a) roots and tubers b) bulbs c) flower heads d) fungi e) seeds and pods f) leaves g) stems h) vegetable fruits at least one from format: a) fresh b) frozen c) pre-prepared. 239
2 at least four from cooking by: a) blanching b) boiling c) roasting d) baking e) grilling f) frying (deep/shallow/stir) g) steaming h) combination cooking methods i) microwaving Evidence for the remaining points under what you must cover may be assessed through questioning or witness testimony 240
3 Description of evidence or activity CU941 Produce basic vegetable Date Description of evidence/activity APP/Box number Assessor signature IV initial 241
4 Learning outcome 1: Be able to produce basic vegetable Assessment criteria Check the vegetables meet both quality and quantity requirements Choose and use tools and equipment correctly Combine vegetables with other ingredients Cook vegetables to meet dish requirements Make sure dish has the correct flavour, colour, texture and quantity Finish and present to meet requirements Make sure are at correct temperature for holding and serving 1.8 Safely store cooked vegetables not for immediate use The assessor may assess assessment criteria 1.8 through questioning or witness testimony if no naturally occurring evidence is available. What you must cover for Learning outcome 1 C1 C3 Vegetables ( at least 4) 242 C2 Format ( at least 1) a roots and tubers a fresh b bulbs b frozen c flower heads c pre-prepared d e f g h fungi seeds and pods leaves stems Cooking vegetable fruits ( at least 4) a b c d e f g h i blanching boiling roasting baking grilling frying (deep/ shallow/ stir) steaming combination cooking methods microwaving
5 Learning outcome 2: Understand how to produce basic vegetable Assessment criteria 2.1 Describe how to check vegetables meet dish requirements 2.2 State what quality points to look for with vegetables 2.3 Describe what to do if there are any problems with the vegetables or other ingredients 2.4 State what tools and equipment are needed to carry out the relevant cooking methods 2.5 Describe how each of the cooking methods should be followed to meet dish requirements 2.6 State the correct temperatures for cooking the relevant vegetable 2.7 Describe how to maintain the nutritional value of vegetables during cooking and holding 2.8 State the main reasons for blanching vegetables 2.9 State which vegetables are suitable for high and low pressure steaming 2.10 Describe how to finish basic vegetable 2.11 State the correct temperature for holding and serving vegetable 2.12 State healthy eating options when cooking and finishing vegetable 243
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