Unit 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends

This Unit is about selecting, preparing and blending a variety of spices and herbs to produce spice mixes ready for cooking,
for example:
¨  Marsala blends
¨  dry spice mixes
¨  paste for Thai green curry
Spices might include condiments such as cumin and coriander.
The preparation and cooking techniques covered include:
¨  slicing
¨  chopping
¨  crushing
¨  pounding
¨  grinding
¨  blending
¨  toasting/roasting
Assessor feedback on completion of Unit


Unit 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends

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 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends

What you have to do / What you must cover
The assessor must assess statements P1–P6 by direct observation.
For statement P7, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’.
P1 Select the type and quantity of ingredients needed for the spice mix.
P2 Check the ingredients to make sure they meet quality standards.
P3 Choose and use tools and equipment correctly.
P4 Combine the ingredients according to spice mix requirements.
P5 Process the spice mix to meet requirements.
P6 Make sure the spice mix has the correct flavour, colour, aroma, consistency and quantity.
P7 Make sure the spice mix is at the correct temperature for holding and serving.
P8 Safely store any cooked or uncooked spice mixes not for immediate use in a way which preserves the flavour, colour, aroma and consistency. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Ingredients (at least two from)
(a)  fresh spices and herbs
(b)  dried spices
(c)  vegetables
C2 Preparation methods: (at least five from)
(a)  cleaning and trimming
(b)  weighing/measuring
(c)  chopping
(d)  crushing
(e)  pounding
(f)  grinding
(g)  mixing
C3 Equipment (at least two from)
(a)  spice grinding machine
(b)  pestle and mortar
(c)  knives
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.


Unit 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / At least two observations from / At least five observations from / At least two observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f / C2 g / C3 a / C3 b / C3 c


Unit 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends

What you have to know
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* How to select the correct type, quality and quantity of ingredients to meet spice mix requirements.
K2* What quality points to look for in spice mix ingredients.
K3* What you should do if there are problems with the ingredients.
K4* What the correct tools and equipment are and the reasons for using them when carrying out the following preparation and cooking methods: weighing/measuring, chopping, crushing, grinding and mixing.
K5* How to carry out the following preparation methods according to spice mix requirements: weighing/measuring, chopping, crushing, grinding and mixing.
K6* The correct temperatures for cooking/toasting spices.
K7* How to identify when individual spices and spice mixes have the correct colour, flavour, consistency and quantity.
K8* How to finish and store spice mixes.
K9* How to minimise and correct common faults in spice mixes.
K10* How to balance the flavour, texture, colour, consistency and quality of the final spice mix.
K11* What quality points relate to spice mixes.
K12 The correct temperatures and conditions for holding and storing spice mixes.
K13 How to store spice mixes.


Unit 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends

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 2FP9/10 (F96V 04) Prepare and Mix Spice and Herb Blends 6

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