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Prepare, cook and finish basic plant based dishes

URN: PPL2PC21
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

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

  • chilli
  • sweet and sour dishes
  • spaghetti bolognaise
  • cottage pie

The standard covers a range of types of plant based products and the various preparation and cooking methods associated with these ingredients.

This standard focuses on the technical knowledge and skills required to prepare, cook and finish basic 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, cook and finish basic plant based dishes

Performance criteria

You must be able to:

1. Select the type and quantity of plant based and other ingredients  required for preparation 2. Check the ingredients meet quality and other requirements 3. Choose the correct tools and equipment required to prepare, cook and finish the plant based dishes 4. Use the tools and equipment correctly when preparing, cooking and finishing the plant based dish 5. Prepare the ingredients to meet the requirements of the plant based  dish 6. Cook the ingredients to meet the requirements of the plant based dish 7. Check the plant based dish has the correct flavour, colour, texture and  quantity 8. Finish and present the plant based dish to meet requirements 9. Make sure the plant based dish is at the correct temperature for holding  and serving 10. Store any cooked plant based dishes not for immediate use in line  with food safety regulations

Knowledge and Understanding

You need to know and understand:

1. The advantages of using plant based ingredients for some customers 2. How to check plant based and other ingredients meet dish  requirements 3. What quality points to look for in plant based ingredients 4. Why and to whom you should report any problems with the plant based  or other ingredients 5. The correct tools and equipment to carry out the required preparation methods 6. How to carry out each of the preparation, cooking and finishing methods according to dish requirements 7. Why it is important to use the correct techniques, tools and equipment when preparing, cooking and finishing plant based dishes 8. The correct temperatures for plant based dishes and why these  temperatures are important 9. How to check and adjust a plant based dish to make sure it has the  correct colour, flavour, texture quantity and finish 10. The correct temperatures and conditions for holding and serving plant based dishes 11. The correct temperatures and procedures for storing plant based  dishes not for immediate use 12. Healthy eating options when making plant based dishes

Scope/range

1. Plant based ingredients
1.1 soya
1.2 Quorn
1.3 seitan
1.4 firm tofu
1.5 soft tofu
1.6 aquafaba
1.7 vegetables / pulses

2. Preparation methods
2.1 soaking
2.2 washing

3. Cooking methods
3.1 boiling
3.2 braising
3.3 steaming
3.4 deep frying
3.5 stewing
3.6 straining
3.7 roasting
3.8 baking
3.9 frying
3.10 sautéing

4. Finishing Methods
4.1 garnishing
4.2 saucing
4.3 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

PPL2PC21

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

prepare, cook, finish, basic, vegetable, protein