Unit 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

Unit 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

This Unit is about preparing shellfish for basic dishes.
The preparation methods are:
trimming
shelling
washing
coating
cutting
The shellfish covered by the Unit are:
prawns
shrimps
mussels
cockles
clams
Assessor feedback on completion of Unit

Unit 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

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 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

What you have to do / What you must cover
The assessor must assess statements P1–P4 by direct observation.
P1Check the shellfish meets requirements.
P2Choose and use the correct tools and equipment.
P3Prepare the shellfish to meet the requirements of the dish.
P4Safely store any prepared shellfish not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Shellfish(at least two from)
(a) prawns
(b)shrimps
(c)mussels, cockles and clams
C2Prepare by:(at least three from)
(a)trimming
(b)shelling
(c)washing
(d)coating
(e)cutting
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

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 three observations from
C1 a / C1 b / C1 c / C2 a / C2 b / C2 c / C2 d / C2 e

Unit 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1*How to check the shellfish meets requirements.
K2*What quality points to look for in fresh shellfish: prawns, shrimps, mussels, cockles, clams.
K3*What you should do if there are problems with the shellfish.
K4*The correct tools and equipment to carry out the following preparation methods: trimming, shelling, washing, coating, cutting.
K5*How to carry out the following preparation methods correctly: trimming, shelling, washing, coating, cutting.
K6*Why it is important to use the correct tools, equipment and techniques.
K7*What quality points to look for in prepared shellfish.
K8How to store prepared shellfish correctly.
K9*Healthy eating options when preparing shellfish.

Unit 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes

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 2FP2/10 (F96K 04)Prepare Shellfish for Basic Dishes1