Prepare Vegetables for Basic Dishes

Overview

Framework:
RQF
Level:
Level 2
Unit No:
J/601/5368
Credits:
4
Guided learning hours:
33 hours

Assessment Guidance

n/a

Unit Learning Outcomes

1

Be able to prepare vegetables for basic dishes

Assessment Criteria

  • 1.1
    Check vegetables meet requirements
  • 1.2
    Choose and use the correct tools and equipment
  • 1.3
    Prepare vegetables to meet dish requirements
  • 1.4
    Safely store any prepared vegetables not for immediate use
2

Understand how to prepare vegetables for basic dishes

Assessment Criteria

  • 2.1
    Describe how to check vegetables meet requirements
  • 2.2
    Describe what quality points to look for in fresh vegetables
  • 2.3
    List what different fresh vegetables are available depending on season
  • 2.4
    Describe what to do if there are problems with vegetables or other ingredients
  • 2.5
    State the correct tools and equipment required to carry out different preparation methods
  • 2.6
    Describe how to carry out relevant preparation methods correctly
  • 2.7
    State the importance of using the correct tools, equipment and techniques
  • 2.8
    Describe how to maintain the appearance and texture of vegetables during preparation
  • 2.9
    Describe how to store prepared vegetables
  • 2.10
    State healthy eating options when preparing vegetables