Unit 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain Dishes

Unit 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain Dishes

This Unit is about preparing, cooking and finishing basic grain dishes, for example:
¨ grain salads
¨ buckwheat pancakes
¨ polenta dishes
¨ Bulgar Tabouleh
¨ cous cous side dishes
¨ crumble toppings (sweet or savoury) using oats
¨ quinoa salads, toppings / The types of grain covered are:
¨ pearl and pot barley
¨ buckwheat
¨ corn/maize (polenta)
¨ oats
¨ round
¨ millet
¨ wheat — bulgar, semolina, cous cous
¨ quinoa
The preparation and cooking techniques covered include:
¨ soaking
¨ boiling
¨ leaving covered
¨ baking
Assessor feedback on completion of Unit

Unit 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain Dishes

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 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain Dishes

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 Check the grain and other ingredients meet dish requirements.
P2 Choose and use tools and equipment correctly.
P3 Prepare and cook the grain and other ingredients to meet dish requirements.
P4 Strain and mould the grain as required.
P5 Make sure the grain dish has the correct flavour, colour, texture and quantity.
P6 Finish and present the grain dish to meet requirements.
P7 Make sure the grain dish is at the correct temperature for holding and serving.
P8 Safely store any cooked grain dishes not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Grain (at least four from)
(a) barley (pearl and pot)
(b) buckwheat
(c) corn/maize (polenta)
(d) oats
(e) millet
(f) wheat (bulgar, semolina, cous cous)
(g) quinoa
C2 Preparation and cooking methods (at least three from)
(a) soaking
(b) boiling
(c) leaving covered
(d) baking
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain 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 four observations from / At least three observations from
C1 a / C1 b / C1 c / C1 d / C1 e / C1 f / C1 g / C2 a / C2 b / C2 c / C2 d

Unit 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain Dishes

What you have to know
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* Other foods for which grains can be used as a substitute.
K2 How to check that grain and other ingredients meet dish requirements.
K3* What quality points to look for in grain: barley (pearl and pot), buckwheat, corn/maize (polenta), oats, millet, wheat (bulgar, semolina, cous cous, quinoa.
K4* What you should do if there are problems with the grain and other ingredients.
K5 The correct tools and equipment to carry out the following preparation and cooking methods: soaking, boiling, straining and moulding, leaving covered, baking.
K6 How to carry out the following cooking methods according to dish requirements: soaking, boiling, straining and moulding, leaving covered, baking.
K7* Why it is important to use the correct tools, equipment and techniques.
K8 How to finish grain dishes according to dish requirements.
K9 How to identify when grain dishes have the correct colour, flavour, texture and quantity.
K10 The correct temperatures for holding and serving grain dishes.
K11 How to store cooked grain dishes.
K12* Healthy eating options when making grain dishes.

Unit 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain 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 2FPC12/10 (F97G 04) Prepare, Cook and Finish Basic Grain Dishes 1