Principles of producing basic rice, pulse and grain dishes - VTCT

VRQ
Principles of
producing basic
rice, pulse and
grain dishes
UV21142
R/502/8291
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criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
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UV21142
Principles of producing basic
rice, pulse and grain dishes
The aim of this unit is to develop the knowledge and
understanding required for the preparation and cooking of
rice, pulse and grain dishes. These dishes have developed
into very popular menu items and the meat free versions
are appreciated by vegetarians.
You will learn how to cook rice, pulse and grain dishes, this
will include the different quality points and the tools and
equipment needed. This will be followed by the various
cooking methods used for the production of these dishes.
You will study the presentation of rice, pulse and grain
dishes to a suitable standard for service to customers and
the healthy eating options which are making these dishes
so popular.
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Level
Credit value
GLH
2
1
8
Observation(s)
0
External paper(s)
0

Principles of producing basic
rice, pulse and grain dishes
Learning outcomes Evidence requirements
On completion of this unit you will:
1. Know how to cook rice, pulse and grain
dishes
2. Know how to finish rice, pulse and grain
dishes
1. Knowledge outcomes
There must be evidence that you possess
all the knowledge and understanding
listed in the Knowledge section of this
unit. In most cases this can be done
by professional discussion and/or oral
questioning. Other methods, such as
projects, assignments and/or reflective
accounts may also be used.
2. Tutor/Assessor guidance
You will be guided by your tutor/assessor
on how to achieve learning outcomes in this
unit. All outcomes must be achieved.
3. External paper
There is no external paper requirement for
this unit.
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4
Developing knowledge
Achieving knowledge outcomes
You will be guided by your tutor and assessor
on the evidence that needs to be produced.
Your knowledge and understanding will be
assessed using the assessment methods listed
below*:
• Projects
• Observed work
• Witness statements
• Audio-visual media
• Evidence of prior learning or attainment
• Written questions
• Oral questions
• Assignments
• Case studies
• Professional discussion
Where applicable your assessor will integrate
knowledge outcomes into practical observations
through professional discussion and/or oral
questioning.
When a criterion has been orally questioned
and achieved, your assessor will record this
evidence in written form or by other appropriate
means. There is no need for you to produce
additional evidence as this criterion has already
been achieved.
Some knowledge and understanding outcomes
may require you to show that you know and
understand how to do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you to be questioned again on
the same topic.
*This is not an exhaustive list.
UV21142

Knowledge
Learning outcome 1
Know how to cook rice, pulse and grain dishes
You can: Portfolio reference
a. Outline quality points in rice, pulse and grain
b. Describe how to deal with problems with rice, pulse and grain
c. State the importance of using the correct tools and equipment to
cook rice, pulse and grain
d. Describe cooking methods for rice, pulse and grain
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Learning outcome 2
Know how to finish rice, pulse and grain dishes
You can: Portfolio reference
a. State how to identify when rice, pulse and grain-based dishes have
the correct flavour colour texture and quality
b. Describe methods for cooling cooked rice, grain and pulses that
maintain food safety
c. State the correct temperature for holding rice, pulse and grain
dishes
d. State healthy eating options when cooking rice, pulse and grain
dishes
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Unit content
This section provides guidance on the recommended knowledge and skills required to enable you
to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the
opportunity to cover all of the unit content.
Outcome 1: Know how to cook rice, pulse and grain dishes
Types of rice, pulse and grain: Rice (long
grain, brown, short grain, wild, basmati,
aborio), black-eyed beans, soy beans,
dried peas, chickpeas, lentils, barley,
buckwheat, corn/maize, oats, wheat flour,
quinoa.
Quality points: Appearance, aroma,
flavour.
Problems: Pests, incorrect storage
conditions, incorrect temperature.
Dealing with problems with rice, pulses
and grain: Weighing and checking quality
of deliveries, returning to suppliers if quality
is poor, correctly disposing of unusable
rice, pulses and grains, reporting problems
to the supervisor.
Tools and equipment: Spatulas, ladles,
perforated spoons, colour coded chopping
boards, pepper mill, saucepans, colander,
greaseproof paper, serving dishes,
ovenproof dishes, storage containers.
Importance: Maintain health, safety and
hygiene, customer satisfaction, achieve
organisational standards, enable efficient
work practice.
Cooking methods: Boiling, braising,
steaming, deep frying, stewing, baking,
washing before cooking, rinsing after
cooking.
Outcome 2: Know how to finish rice, pulse and grain dishes
Correct flavour, colour, texture and
quality: Taste, cooked colour, firm texture,
appearance, aroma, consistency.
Methods for cooling: Blast chilling, cold
running water, refrigeration, current food
safety guidance (correctly cooling dishes,
holding cooked dishes above 63°C, holding
cooked pulses below 5°C).
Temperature: Hot (above 63ºC), cold
(below 5ºC).
Healthy eating options: Substitute
ingredients (low fat milk, unsaturated fats,
low fat cheese, brown rice, wholegrain),
reduce salt, control portion size, serve
with fresh vegetables/salads, choose
appropriate cooking method.
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Notes
Use this area for notes and diagrams