UNIT 3FPC1310 (F95T 04) PREPARE COOK AND FINISH COMPLEX

This Unit is about preparing, cooking, processing and finishing complex cold desserts, for example:

• cheesecake

• mousses

• meringues

• sorbets

The preparation, cooking, processing and finishing techniques covered include:

• creaming

• aeration

• combining

• sieving/passing

• puréeing

• folding

• addition of flavours/colours

• straining

• poaching

• baking

• boiling

• steaming

• de-moulding

• freezing

• refrigeration

• chilling

• cooling

• stacking

• portioning

• cutting

• piping

Assessor feedback on completion of Unit

What you have to do

What you must cover

The assessor must assess statements P1–P7 by direct observation.

For statement P8, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’

1. Select the type and quantity of ingredients needed for the dessert.

2. Check the ingredients to make sure they meet quality standards.

3. Choose and use the tools and equipment correctly.

4. Prepare and cook the ingredients to meet requirements.

5. Process the dessert to meet dish requirements.

6. Make sure the dessert has the correct colour, texture and finish.

7. Finish and present the dessert to meet requirements.

8. Make sure the dessert is at the correct temperature for holding and serving.

9. Safely store any dessert not for immediate use.

There must be performance evidence, gathered through observing the candidate’s work for:

C1 Desserts (at least four from)

1. egg based set

2. mousses/cold soufflés

3. meringue based

4. cheesecake

5. paste based goods

6. fruit/crème bavarois

7. ice cream based/sorbet based

C2 Preparation methods (at least five from)

1. creaming

2. aeration

3. combining

4. sieving/passing

5. pureeing

6. folding

7. addition of colours/flavours

8. straining

C3 Cooking methods (at least two from)

1. poaching

2. baking

3. boiling

4. steaming

C4 Processing methods (at least three from)

1. de-moulding

2. freezing

3. refrigeration

4. chilling

C5 Finishing methods (at least five from)

1. cooling

2. stacking

3. glazing

4. filling

5. portioning

6. cutting

7. piping

Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Evidence number

Evidence description

Date

What you have to do

P1

P2

P3

P4

P5

P6

P7

P8

P9

Evidence number

Evidence description

Date

What you must cover

At least four observations from

At least five observations from

At least two observations from

At least three observations from

At least five observations from

C1a

C1b

C1c

C1d

C1e

C1f

C1g

C2a

C2b

C2c

C2d

C2e

C2f

C2g

C2h

C3a

C3b

C3c

C3d

C4a

C4b

C4c

C4d

C5a

C5b

C5c

C5d

C5e

C5f

C5g

What you have to know

Knowledge Statements marked by  cannot be inferred

Completed date or appendix

K1* What the correct tools and equipment are and the reasons for using them when preparing complex cold desserts.

K2* How to control portions and minimise waste.

K3 The appropriate preparation methods for the different complex cold desserts.

K4* The types of problems that may occur when preparing cold desserts and how to deal with these correctly.

K5 What the processing methods appropriate to each type of product are.

K6* The quality points relating to processed and finished products.

K7* How to adjust flavours and minimise common faults.

K8* The types of problems that may occur when cooking and processing cold desserts and how to deal with these correctly.

K9* Healthy eating options when preparing and cooking complex cold desserts.

Evidence/Question

Answer

Date

1

2

3