Overview
Aim
To enable learners to grasp the fundamentals of vegetable preparation and cookery in relation to simple vegetable main or side dishes, covering vegetables of different types.
Unit Learning Outcomes
1.
Be able to prepare vegetables for a basic dish.
Assessment Criteria
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1.1
Check that vegetables are of acceptable quality.
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1.2
Use tools and equipment correctly to prepare vegetables.
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1.3
Use appropriate preparation method to prepare vegetables for a chosen dish.
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1.4
Observe key health and safety requirements when preparing vegetables.
2.
Know about vegetable preparation.
Assessment Criteria
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2.1
Outline key checks to ensure vegetables of different types are of acceptable quality.
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2.2
Identify different preparation methods.
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2.3
Give reasons why particular preparation methods are needed for different basic vegetable dishes.
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2.4
Identify appropriate tools for different preparation methods.
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2.5
State storage requirements for different types of prepared vegetables.
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2.6
Outline key health and safety considerations when preparing vegetables.
3.
Be able to cook vegetables for a basic dish.
Assessment Criteria
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3.1
Select and use appropriate cooking method for a chosen vegetable main or side dish.
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3.2
Observe key health and safety requirements when cooking vegetables.
4.
Know about vegetable cookery.
Assessment Criteria
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4.1
Identify the main methods of cooking vegetables.
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4.2
Outline the cooking methods used in different basic vegetable dishes.
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4.3
Outline the key tools and equipment associated with different cooking methods.
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4.4
Identify key health and safety considerations when cooking vegetables.