Unit2FPC4/10(F977 04)Prepare, Cook and Finish Basic Rice Dishes

This Unit is about cooking and finishing basic rice dishes, for example:
egg fried rice
risotto
pilaff/pilau
kedgeree
stir fry
dolmades
rice pudding
The types of rice covered are:
long
short
round
brown / The preparation and cooking techniques covered include:
washing/soaking
boiling
frying
braising
steaming
stewing
baking
microwaving
Assessor feedback on completion of Unit

Unit 2FPC4/10 (F977 04)Prepare, Cook and Finish Basic Rice 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 2FPC4/10 (F977 04)Prepare, Cook and Finish Basic Rice Dishes

What you have to do / What you must cover
The assessor must assess statements P1–P3 and P5–P6 by direct observation.
For statement P7, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’.
P1Check the rice and other ingredients meet dish requirements.
P2Choose and use tools and equipment correctly.
P3Prepare and cook the rice and other ingredients to meet dish requirements.
P4Strain and mould the rice as required.
P5Make sure the rice dish has the correct flavour, colour, texture and quantity.
P6Present the rice dish to meet requirements.
P7Make sure the rice dish is at the correct temperature for holding and serving.
P8Safely store any cooked rice dishes not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Rice(at least three from)
(a)long
(b)short
(c)round
(d)brown
C2Preparation and cooking methods(at least five from)
(a)soaking and washing
(b)boiling
(c)frying
(d)braising
(e)steaming
(f)stewing
(g)baking
(h)microwaving
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC4/10 (F977 04)Prepare, Cook and Finish Basic Rice Dishes

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

Unit 2FPC4/10 (F977 04)Prepare, Cook and Finish Basic Rice Dishes

What you have to know
Knowledge Statements marked by cannot be inferred / Completed date or appendix
K1How to make sure that the rice and other ingredients meet dish requirements.
K2*What quality points to look for in rice: long, short, round and brown.
K3*What you should do if there are problems with the rice and other ingredients.
K4The correct tools and equipment to carry out the following preparation and cooking methods: washing/soaking, boiling, frying, braising, steaming, stewing, baking, and microwaving.
K5How to carry out the following cooking methods according to dish requirements: washing/soaking, boiling, frying, braising, steaming, stewing, baking, and microwaving.
K6*Why it is important to use the correct tools, equipment and techniques.
K7How to identify when rice dishes have the correct colour, flavour, texture and quantity.
K8The correct temperatures for holding and serving rice dishes.
K9How to store cooked rice dishes.
K10*Healthy eating options when making rice dishes.

Unit 2FPC4/10 (F977 04)Prepare, Cook and Finish Basic Rice 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 2FPC4/10 (F977 04) Prepare, Cook and Finish Basic Rice Dishes1

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