Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

This Unit is about preparing cooking and finishing simple rice dishes, for example:
¨ boiled rice
¨ steamed rice
The Unit covers the following types of rice:
¨ long
¨ short
¨ round
You will use the following preparation and cooking methods:
¨ washing
¨ steaming
¨ boiling
¨ microwaving
¨ straining
Assessor feedback on completion of Unit

Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

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 Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

What you have to do / What you must cover
The assessor must assess statements P1–P4 by direct observation.
Element 1 — Prepare and cook rice
P1 Check the rice to make sure it is fit for preparation and cooking.
P2 Choose the right tools and equipment.
P3 Prepare and cook the rice to meet requirements.
P4 Make sure the rice is at the correct temperature for holding and serving.
P5 Safely store any cooked rice not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Rice (at least one from)
(a) long
(b) short
(c) round
C2 Preparation and cooking methods (at least three from)
(a) washing
(b) steaming
(c) boiling
(d) microwaving
(e) straining
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / At least one observation from / At least three observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c / C2 d / C2 e

Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

What you have to know
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* How to store uncooked rice.
K2* How to check the rice to make sure it is fit for preparation and cooking.
K3* What you should do if there are problems with the rice.
K4 The right tools and equipment for the following preparation and cooking methods: washing, steaming, boiling, microwaving, straining.
K5* Why it is important to use the correct tools and equipment.
K6* How to use the following preparation and cooking methods: washing, steaming, boiling, microwaving, straining.
K7* Correct temperatures for holding and serving cooked rice.
K8* How to store cooked rice and the conditions which need to be met for effective storage.

Unit 1FPC4/10 (F96A 04) Prepare and Cook Rice

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 1FPC4/10 (F96A 04) Prepare and Cook Rice 4