Preparation, cooking and finishing of vegetable dishes - VTCT

VRQ
Preparation,
cooking and
finishing of
vegetable dishes
UV31185
K/600/1818
Learner name:
Learner number:

Statement of unit achievement
By signing this statement of unit achievement you are confirming that all learning outcomes, assessment
criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
This statement of unit achievement table must be completed prior to claiming certification.
Unit code Date achieved Learner signature
Assessor tracking table
VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy,
Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience.
VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.
VTCT is a registered charity investing in education and skills but also giving to good causes in the area
of facial disfigurement.
Assessor name Assessor signature
Assessor
initials
Assessors
initials
IV signature
(if sampled)
All assessors using this Record of Assessment book must complete this table. This is required for
verification purposes.
Assessor number
(optional)

UV31185
Preparation, cooking and
finishing of vegetable dishes
The aim of this unit is to develop the knowledge and
understanding required to create complex vegetable dishes
using different preparation and cooking methods. You will
learn about the variety of finishing techniques for complex
vegetable dishes. You will also learn how to minimise faults
with dishes and how to store dishes correctly for service.
UV31185_v5

Level
Credit value
GLH
3
3
26
Observation(s)
0
External paper(s)
0

Preparation, cooking and
finishing of vegetable dishes
Learning outcomes Evidence requirements
On completion of this unit you will:
1. Understand how to cook complex vegetable
dishes
2. Know how to finish complex vegetable
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.
UV31185
3

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.
UV31185

Knowledge
Learning outcome 1
Understand how to cook complex vegetable dishes
You can: Portfolio reference
a. Explain the selection process used in order to ensure vegetables
meet the dish requirements
b. Describe the characteristics of different types of complex vegetable
dishes
c. Describe the corrective action to be taken if there are problems
with the quality of vegetables or other ingredients
d. Describe the tools and equipment used for different vegetable
cooking methods
e. Identify correct cooking methods for different complex vegetable
dishes
f. State the importance of using the correct temperatures for cooking
different types of vegetable
g. State the methods used to maximise and retain nutritional content
of complex vegetable dishes during cooking
h. State healthy eating considerations when cooking vegetables
i. Explain how to combine vegetables with other ingredients to create
a complex and balanced dish
UV31185 5

6
Learning outcome 2
Know how to finish complex vegetable dishes
You can: Portfolio reference
a. Describe the correct finishing methods for a range of complex
vegetable dishes
b. State the importance of correctly finishing dishes for service
c. Describe how to minimise and correct common faults in complex
vegetable dishes
d. Describe what should be done to adjust the colour, consistency
and flavour of different vegetable dishes
e. Identify the correct temperature for holding and serving complex
vegetable dishes
f. State the correct storage methods for complex vegetable dishes
UV31185

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: Understand how to cook complex vegetable dishes
Selecting vegetables to meet dish
requirements: Ensuring vegetables
are suitable (right quantity, quality),
weighing and checking quality of delivered
vegetables in front of the delivery person,
returns to suppliers, correct disposal of
unusable vegetables, menu requirements,
seeking advice from appropriate person/s.
Complex vegetable dishes: Timbale,
vegetable terrine, ratatouille, potato rosti/
gallette.
Characteristics of complex vegetable
dishes: Timbale usually combines different
ingredients baked in a round mould,
terrine is served at room temperature
(similar to a pâté but using more coarsely
chopped ingredients), ratatouille is a stew
of vegetables, potato rosti/gallette is made
from cooked or raw potato that has been
roughly grated then shaped into rounds
and fried.
Corrective actions for problems
with quality: Returning to suppliers,
substituting ingredients, correct disposal of
unusable ingredients, seeking advice from
appropriate person/s.
Tools and equipment: Grills, griddle,
deep-fryers, ovens, pans, woks, knives,
scissors, tongs, mincers, choppers, slicers,
graters, microwaves, wire racks, colour
coded chopping boards, trays, protective
gloves serving dishes.
Cooking methods for complex vegetable
dishes: Baking (root vegetables, potatoes,
sweet potatoes), boiling (broccoli,
cauliflower, Brussels sprouts, peas, corn on
the cob, carrots, root vegetables, French
beans, spinach, cabbage, potatoes),
casserole (mixed root vegetables), grilling
(peppers, tomatoes, mushrooms, corn
on the cob), roasting (potatoes, mixed
root vegetables, carrots), shallow frying
(potatoes, mushrooms), stir frying (onions,
peppers, carrots, mushrooms, bean
sprouts), steaming (broccoli, cauliflower,
Brussels sprouts, bean sprouts, peas,
corn on the cob, French beans, spinach,
cabbage), combining cooking methods.
Importance of using the correct
temperatures for cooking different types
of vegetables: Above 63°C ensuring food
safety, preserving important proteins and
minerals.
Methods used to maximise and retain
nutritional content: Preparing near to time
of cooking, cooking near to time of eating,
avoiding soaking vegetables, keeping
out of direct sunlight, cooking methods
(steaming, microwaving, stir frying).
Healthy eating considerations: Methods
of cookery (grilling, boiling, steaming),
substituting ingredients used in making
dishes, olive oil/polyunsaturated fats, spray
oils, low salt, controlled portion size, no
alcohol, not brushing with melted butter.
Combining vegetables with other
ingredients to create a complex and
balanced dish: Nuts, meat substitutes,
pulses, pastry, rice, pasta, colour,
appearance, balancing a final dish (portion
size, flavour, colour, seasoning, plate
appeal).
UV31185 7

8
Outcome 2: Know how to finish complex vegetable dishes
Finishing methods for complex
vegetable dishes: Coating with a sauce,
dressing, garnishing, meeting business
requirements/specifications, appearance,
portion size, correct temperature (cold
food below 8°C, hot food above 63°C),
building dishes for plate appeal (draining
off excess cooking liquids), colour, glazing,
reduction of cooking liquors, butter/sauce
foams, sauce/liquor consistency, flavour,
seasoning, customer preferences, suitable
serving plates/dishes, ensuring any
accompaniments are available and served
at the same time, warming dressings,
arranging food attractively, garnishes
(herbs, other ingredients), accompaniments
(parsley butter, sauces), presenting on
suitable serving dishes.
Importance of correctly finishing dishes:
Customer satisfaction, dish requirements,
business reputation, minimise complaints.
Minimising and correcting common
faults: Sprinkling with herbs, drizzling
liquid, using garnishes, adjust portioning,
add seasoning, adjust temperature, add
appropriate ingredients as required by the
dish.
Adjusting the colour, consistency
and flavour: Tasting for correct flavour
(adjusting seasoning), adjusting
consistency of sauces (adding liquid),
cooking and finishing procedures in light
of experience, checking for correctness
of temperature, checking for finish
of presentation, checking garnishes
are in place and correct, checking
accompaniments are available and correct
for dish.
Correct temperatures for holding and
serving: Hot dishes above 63°C, cold
dishes below 8°C, ensuring food safety.
UV31185
Correct storage methods: Assessing
items for shelf life, packaging appropriately,
storing products in conditions to maintain
freshness, preventing flavour transfer
between different dishes, complying with
food hygiene and occupational health
and safety regulations and requirements
in packaging and storing dishes, correct
temperatures, appropriate labelling.