Back

Prepare and cook rice

URN: PPL1PC6
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing, cooking and finishing simple rice dishes, for example:

  • boiled rice
  • steamed jasmine rice
  • braised rice

The standard covers the following types of rice:

  • long
  • short

You will use the following preparation and cooking methods:

  • washing
  • steaming
  • boiling
  • straining
  • braising

This standard focuses on the technical knowledge and skills required to prepare and cook rice; 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 rice

Performance criteria

You must be able to:

1. Check that the rice is fit for cooking 2. Choose the right tools and equipment for preparing and cooking rice 3. Use the tools and equipment correctly when preparing and cooking rice 4. Prepare the rice to meet requirements 5. Cook the rice as required 6. Make sure the rice is at the right temperature for holding and serving 7. Store any rice not for immediate use in line with food safety regulations, if permitted in your organisation

Knowledge and Understanding

You need to know and understand:

  1. ​How to store uncooked rice
  2. How to check the rice to make sure it is fit for preparation and cooking
  3. What you should do if there are problems with the rice
  4. The right tools and equipment for the preparation and cooking methods
  5. Why it is important to use the correct tools and equipment
  6. How to use the preparation and cooking methods
  7. How to tell if rice is properly cooked
  8. The correct temperatures for holding and serving cooked rice
  9. The correct storage requirements for rice not for immediate consumption

Scope/range

​1. Rice

1.1 long

1.2 short

2. Preparation and cooking methods

2.1 washing

2.2 steaming

2.3 boiling

2.4 braising

2.5 straining

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

PPL1PC6

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

9263

Keywords

prepare, cook, rice