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Prepare and cook plant based dishes

URN: PPL1PC10
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing and cooking products for plant based dishes, for example:

  • Quorn burger, sausages or mince
  • tofu
  • textured vegetable protein

The standard covers preparation and cooking methods associated with plant based dishes and the different types including frozen, chilled and dried.

This standard focuses on the technical knowledge and skills required to prepare and cook plant based dishes; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare and cook basic plant based dishes

Performance criteria

You must be able to:

1. Check the plant based ingredients to make sure they are fit for preparation and cooking 2. Choose the correct tools and equipment to prepare and cook the plant based ingredients 3. Use the tools and equipment correctly when preparing and cooking the plant based ingredients 4. Prepare and cook the plant based ingredients to meet requirements 5. Cook the plant based ingredients as required 6. Present the plant based dishes as required 7. Make sure the plant based dish is at the right temperature for holding and  serving 8. Store any prepared plant based products not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

1. How to store uncooked plant based ingredients before cooking 2. What quality points to look for in plant based ingredients 3. Why and to whom should you report any problems with the plant based or other ingredients? 4. Why it is important to avoid contamination with meat and fish products and how to do so 5. The right tools and equipment for the preparation and cooking methods 6. How to carry out the preparation and cooking methods 7. Why it is important to use the correct tools and equipment 8. How to make sure when plant based ingredients are cooked correctly 9. Correct temperatures for holding plant based products 10. How to store cooked plant based products not for immediate consumption 11. Healthy eating options when preparing plant based dishes

Scope/range

1. Vegetable protein
1.1 frozen
1.2 chilled
1.3 dried

2. Preparation and cooking methods
2.1 defrosting
2.2 marinading
2.3 frying (deep / shallow / stir)
2.4 grilling
2.5 griddling
2.6 braising

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

28 Feb 2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1PC10

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5435

Keywords

prepare, cook, vegetable protein