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Prepare, cook and finish noodle dishes

URN: PPL2PC30
Business Sectors (Suites): Hospitality - Professional Cookery
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about preparing, cooking and finishing fresh noodles, dried noodles and noodle dishes.

Both fresh and dried noodles are included in the standard and a range of preparation and cooking methods associated with noodles.


The preparation and cooking techniques covered include:

  • portioning
  • boiling
  • soaking
  • combining cooking methods

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

Performance criteria

You must be able to:

1. Check the noodles and other ingredients meet dish requirements 2. Choose and use the correct tools and equipment correctly for preparing, cooking and finishing noodle dishes 3. Prepare and cook the noodles and other ingredients to meet dish requirements 4. Check the noodle dish has the correct flavour, colour, texture and quantity 5. Garnish and present the noodle dish to meet requirements 6. Make sure the noodle dish is at the correct temperature for holding and serving 7. Store any cooked noodle dishes not for immediate use in line with food safety regulations

Knowledge and Understanding

You need to know and understand:

1. Different types of noodle dishes and their characteristics 2. How to select the correct type, quality and quantity of noodles and other ingredients to meet dish requirements 3. What quality points to look for in noodles 4. Why and to whom you should report any problems with the noodles or other ingredients 5. The correct tools and equipment to carry out the required preparation and cooking 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 noodle dishes 8. The correct temperatures for cooking noodles and why these temperatures are important 9. How to check and adjust noodle dishes to make sure they have the correct colour, flavour, texture and quantity 10. The correct temperature for holding and serving noodle dishes 11. How to store uncooked, dried and fresh noodles 12. How to store cooked noodles and noodle dishes 13. Healthy eating options when preparing, cooking and finishing noodle dishes

Scope/range

1. Noodles
1.1 fresh noodles
1.2 dried noodles

2. Preparation methods
2.1 soaking
2.2 blanching
2.3 straining
2.4 mixing

3. Cooking methods
3.1 boiling
3.2 steaming
3.3 deep frying
3.4 wok frying
3.5 combining cooking methods

4. Finishing methods
4.1 garnishing
4.2 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

PPL2PC30

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

prepare, cook, finish, noodle, dishes