Unit 1FPC6/10 (F96D 04)Prepare and Cook Pulses

Unit 1FPC6/10 (F96D 04)Prepare and Cook Pulses

This Unit is about preparing and cooking simple pulse dishes.
The Unit covers the following types of pulses:
beans (for example, kidney beans, aduki, pinto and butter beans)
peas (for example chick peas, split peas)
lentils (for example red, split lentils)
You will use the following preparation and cooking methods:
washing
soaking
boiling
Assessor feedback on completion of Unit

Unit 1FPC6/10 (F96D 04)Prepare and Cook Pulses

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 1FPC6/10 (F96D 04)Prepare and Cook Pulses

What you have to do / What you must cover
The assessor must assess statements P1–P3 by direct observation.
P1Check pulses to make sure they are fit to be prepared and cooked.
P2Choose and use the correct tools and equipment.
P3Prepare and cook the pulses for the dish as required.
P4Safely store any prepared pulses not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Pulses(at least two from)
(a)beans
(b)peas
(c)lentils
C2Preparation and cooking methods(at least two from)
(a)washing
(b)soaking
(c)boiling
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 1FPC6/10 (F96D 04)Prepare and Cook Pulses

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / At least two observations from / At least two observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c

Unit 1FPC6/10 (F96D 04)Prepare and Cook Pulses

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to store uncooked pulses before preparation.
K2*How to check the following types of pulses are fit to be prepared: beans, peas and lentils.
K3*What you should do if there are problems with the pulses or other ingredients.
K4*The correct tools and equipment for the following preparation and cooking methods: washing, soaking, boiling.
K5*Why it is important to use the correct tools and equipment.
K6*How to carry out the following preparation methods correctly: washing, soaking, boiling.
K7*How to decide when pulses are correctly cooked.
K8How to store cooked pulses not for immediate use.

Unit 1FPC6/10 (F96D 04)Prepare and Cook Pulses

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 1FPC6/10 (F96D 04) Prepare and Cook Pulses1