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Cook and finish basic vegetable dishes

URN: PPL2PC2
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about cooking and finishing basic vegetable dishes.
Examples could be:

  • dauphinoise potatoes
  • cauliflower cheese
  • spring rolls
  • stuffed peppers

The standard covers a range of types of vegetables including roots, bulbs seeds and vegetable fruits amongst others and various cooking methods. It then covers finishing methods.

This standard focuses on the technical knowledge and skills required to cook and finish basic vegetable 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:

  • Cook and finish basic vegetable dishes

Performance criteria

You must be able to:

  1. ​Check the vegetables meet dish requirements
  2. Choose the correct tools and equipment to cook and finish the vegetable dishes
  3. Use the tools and equipment correctly when cooking and finishing the vegetables
  4. Combine the vegetables with other ingredients
  5. Cook the vegetables to meet the requirements of the dish
  6. Make sure the dish has the correct flavour, colour, consistency and quantity
  7. Garnish and present the dish to meet requirements
  8. Make sure the dish is at the correct temperature for holding and serving
  9. Store any cooked vegetables not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

  1. ​How to check the vegetables meet dish requirements
  2. Common vegetables available in each season
  3. What quality points to look for in a range of vegetables
  4. Why and to whom you should report any problems with the vegetables or other ingredients
  5. The correct tools and equipment needed to carry out each cooking method
  6. Why it is important to use the correct tools and equipment
  7. How to carry out each cooking method according to dish requirements
  8. Why it is important to use the correct cooking and finishing methods for each type of vegetable, including the difference between cooking green vegetables and root vegetables
  9. How to maintain the nutritional value of vegetables during cooking
  10. The main reasons for blanching vegetables
  11. Which vegetables are suitable for high and low pressure steaming and why
  12. What are the correct temperatures for each cooking method appropriate to each type of vegetable and why are these important
  13. How to carry out finishing methods for vegetable dishes
  14. How to check and adjust a vegetable dish to make sure it has the right flavour, colour, consistency and quantity
  15. The correct temperatures for holding and serving vegetable dishes
  16. The correct temperatures and procedures for storing vegetable dishes not for immediate use
  17. Healthy eating options when cooking and finishing vegetable dishes

Scope/range

1. Vegetables
1.1 roots
1.2 tubers
1.3 bulbs
1.4 flower heads
1.5 fungi
1.6 seeds and pods
1.7 leaves
1.8 stems
1.9 vegetable fruits

2. Cooking methods
2.1 pickling
2.2 blanching
2.3 boiling
2.4 roasting
2.5 baking
2.6 grilling
2.7 braising
2.8 frying (deep/shallow/stir)
2.9 steaming
2.10 stewing
2.11 refreshing
2.12 combining cooking methods

3. Finishing methods
3.1 garnishing
3.2 saucing
3.3 presenting

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

PPL2PC2

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5435

Keywords

cook, finish, basic, vegetable