Prepare, Cook and Finish Basic Vegetable Dishes

Overview

Framework:
RQF
Level:
Level 2
Unit No:
Y/505/4410
Credits:
5
Guided learning hours:
40 hours

Assessment Guidance

Portfolio of Evidence

Unit Learning Outcomes

1

Know how to check vegetables in advance of cooking.

Assessment Criteria

  • 1.1
    Describe how to check vegetables meet dish requirements.
  • 1.2
    State what quality points to look for in a range of vegetables.
  • 1.3
    Describe what to do if there are any problems with vegetables or other ingredients.
2

Be able to cook basic vegetables dishes.

Assessment Criteria

  • 2.1
    Check vegetables meet dish requirements.
  • 2.2
    Choose and use tools and equipment correctly.
  • 2.3
    Combine vegetables with other ingredients to create basic vegetable dishes.
  • 2.4
    Cook vegetables to meet dish requirements.
3

Know about cooking methods and equipment for vegetables.

Assessment Criteria

  • 3.1
    State the correct tools and equipment to carry out different cooking methods.
  • 3.2
    Describe how to carry out different cooking methods for vegetables.
  • 3.3
    State the correct temperatures for cooking different types of vegetables.
  • 3.4
    State the differences between cooking green vegetables and root vegetables.
  • 3.5
    Describe how to maintain the nutritional value of vegetables during cooking.
  • 3.6
    State the main reasons for blanching vegetables.
  • 3.7
    State which vegetables are suitable for high and low pressure steaming.
  • 3.8
    State healthy options when cooking vegetables.
4

Be able to finish basic vegetables dishes.

Assessment Criteria

  • 4.1
    Finish the dish to meet requirements.
  • 4.2
    Check the dish is at the correct temperature for holding and serving.
  • 4.3
    Check the dish has the correct colour, flavour, consistency and quantity.
  • 4.4
    Safely store any cooked vegetables not for immediate use.
5

Know the finishing methods and requirements for basic vegetables dishes.

Assessment Criteria

  • 5.1
    Describe how to finish basic vegetables dishes.
  • 5.2
    State the correct temperatures for holding and serving vegetable dishes.
  • 5.3
    State healthy options when finishing vegetables dishes.