Unit 2FP8/10 (F96T 04)Process Dried Ingredients Prior to Cooking

This Unit is about processing and cooking dishes which incorporate dried ingredients, for example: Chinese dishes
The types of dried foods included:
dried meat
dried fish
dried vegetables and fungi
The processing methods covered include:
portioning
re-hydrating
combining with other ingredients
Assessor feedback on completion of Unit

Unit 2FP8/10 (F96T 04)Process Dried Ingredients Prior to Cooking

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 2FP8/10 (F96T 04)Process Dried Ingredients Prior to Cooking

What you have to do / What you must cover
The assessor must assess statements P1–P7 by direct observation.
P1Check the dried foods meet dish requirements.
P2Choose and use tools and equipment correctly.
P3Re-hydrate dried foods in the correct manner to meet dish requirements.
P4Make sure the re-hydrated food has the correct flavour, colour, texture and quantity.
P5Remove non-edible parts of the re-hydrated food.
P6Make sure the re-hydrated food is held ready for combining with other ingredients in a way which preserves its colour, consistency and flavour.
P7Safely store any re-hydrated food not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Dried foods include:(at least two from)
(a)dried meat
(b)dried fish and shellfish
(c)dried vegetables and mushroom
C2Preparation methods(at least four from)
(a)cleaning
(b)soaking
(c)washing
(d)straining
(e)storage
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FP8/10 (F96T 04)Process Dried Ingredients Prior to Cooking

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / At least two observations from / At least four observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c / C2 d / C2 e

Unit 2FP8/10 (F96T 04)Process Dried Ingredients Prior to Cooking

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to select the correct type, quality and quantity of dried ingredients to meet dish requirements.
K2*What quality points to look for in dried ingredients.
K3*What you should do if there are problems with the dried ingredients.
K4*How to carry out the following preparation methods according to dish requirements: cleaning, soaking, washing, straining.
K5*How to minimise and correct common faults when using dried ingredients.
K6*How to identify when dried ingredients have the correct colour, flavour, texture and quantity once re-hydrated.
K7The correct temperatures for holding and storing dried ingredients.
K8*How to store uncooked, re-hydrated ingredients.

Unit 2FP8/10 (F96T 04)Process Dried Ingredients Prior to Cooking

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 2FP8/10 (F96T 04) Process Dried Ingredients Prior to Cooking1

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