Principles of producing basic vegetable dishes

Transcription

1 Principles of producing basic vegetable dishes UV21100 H/502/8294 Learner name: VRQ Learner number:

2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 UV21100 Principles of producing basic vegetable dishes The aim of this unit is to develop the knowledge and understanding required to cook and finish basic vegetable dishes. You will learn the different cooking methods for a variety of vegetables, while considering their nutritional value and how to maintain this during the cooking and finishing processes. UV21100_v5

4 Level 2 Credit value 1 GLH 9 Observation(s) 0 External paper(s) 0

5 Principles of producing basic vegetable dishes Learning outcomes On completion of this unit you will: 1. Know how to cook vegetable dishes 2. Know how to finish vegetable dishes Evidence requirements 1. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 2. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved. 3. External paper There is no external paper requirement for this unit. UV

6 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 4 UV21100

7 Knowledge Learning outcome 1 Know how to cook vegetable dishes You can: Portfolio reference a. Outline quality points in prepared vegetables b. Describe how to deal with problems with vegetables c. State the importance of using the correct tools and equipment to cook vegetables d. Describe cooking methods for vegetable dishes e. State the temperature required for cooking vegetables f. Describe how the nutritional value of vegetables can be maintained during cooking g. State the benefits of blanching vegetables h. Identify vegetables suitable for high and low-pressure steaming UV

8 Learning outcome 2 Know how to finish vegetable dishes You can: Portfolio reference a. Describe finishing methods for vegetable dishes b. State the correct temperature for holding and serving vegetable dishes c. State healthy eating options when cooking and finishing vegetable dishes 6 UV21100

9 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Know how to cook vegetable dishes Quality points in prepared vegetables: Checking for quality (fresh smell, fresh looking colour, free from soil, free from insect damage, free from blemishes, free from freezer burn if frozen), undamaged packaging. Dealing with problems with raw vegetables: Ensuring vegetables are suitable (right quantity and quality), weighing and checking quality of delivered vegetables in front of the delivery person, return of unsuitable vegetables to supplier, correct disposal of unusable vegetables, seeking advice from appropriate persons. Tools and equipment to cook vegetables: Grills, griddles, ovens, steamers, shallow fryers, pans, knives, tongs, colour coded chopping boards, trays, colanders, food processors, serving dishes. Importance of using correct tools and equipment: Correct procedures as required by recipe, customer satisfaction, business standards. Cooking methods: Baking (root vegetables, potatoes, sweet potatoes), boiling (broccoli, cauliflower, Brussels sprouts, peas, corn on the cob, carrots, root vegetables, French beans, spinach, cabbage, potatoes), casserole (mixed root vegetables), grilling (peppers, tomatoes, mushrooms, corn on the cob), roasting (potatoes, mixed root vegetables, carrots), shallow frying (potatoes, mushrooms), stir frying (onions, peppers, carrots, mushrooms, bean sprouts), steaming (broccoli, cauliflower, Brussels sprouts, bean sprouts, peas, corn on the cob, French beans, spinach, cabbage). Temperature: Above 63 C, ensuring food safety. Maintaining nutritional value: Choosing cooking methods that retain the most nutritional value of vegetable (stir frying, steaming), shortening the period of the cooking process, shortening the period of heating. Benefits of blanching vegetables: Stops enzyme actions that cause loss of flavour, maintaining colour, maintaining texture, maintaining flavour of food, retain vitamin content (mostly vitamin C). Vegetables suitable for high and lowpressure steaming: Almost all vegetables including asparagus, spinach, squash, courgettes (zucchini), peas, broccoli, sweetcorn, runner beans, Brussels sprouts, cauliflower, Swiss chard, kale, cabbage, beetroot, onions, potatoes, turnips, turnip greens, mustard greens, sweet potatoes, other vegetables (dense vegetables should be cut into small pieces). UV

10 Outcome 2: Know how to finish vegetable dishes Finishing methods for vegetable dishes: Requirements of the recipe and menu description, check flavour and seasoning, portion size, arrange food attractively, ensure suitable containers for service. Temperature for holding and serving vegetable dishes: Above 63 C, ensuring food safety. Healthy eating options for vegetable dishes: Cooking methods (grilling, baking, steaming, microwaving), choosing low-fat cooking fats (olive oil, spray oils, low-fat spreads), substituting additional ingredients used in cooking vegetables (skimmed milk, low-fat cheese, yoghurt, olive oil, polyunsaturated fats), low salt, controlling portion sizes. 8 UV21100