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Produce basic cold and hot desserts

URN: PPL2PRD14
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about how you produce, cook / regenerate and finish basic cold and   hot desserts. It covers how you would safely prepare the dishes, appropriate cooking / regenerating methods and finishing and presentation skills.

This standard focuses on the technical knowledge and skills required to produce basic cold and hot desserts; 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:

  • Produce basic cold and hot desserts

Performance criteria

You must be able to:

1. Ensure that the preparation area is clean, undamaged and ready for use according to your workplace procedures 2. Ensure that the equipment (including waste containers) is clean, appropriate for the task, undamaged, where it should be and switched on ready for use 3. Check that all ingredients meet the dish, food safety and your workplace requirements 4. Prepare and cook / regenerate the ingredients to meet dish requirements 5. Check the finished dish has the correct colour, texture and flavour 6. Check that the dish is cooked / regenerated and held at the correct temperature 7. Finish and present the dish to meet customer and your workplace requirements 8. Store any cooked hot and cold desserts not for immediate use according to workplace and food safety requirement

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing, cooking / regenerating and finishing  basic cold and hot desserts 2. How to check that the ingredients meet your workplace requirements and are fit for use, of the correct quality and quantity 3. Why and to whom you should report any problems with the ingredients 4. Why time and temperature are important when finishing hot and cold desserts 5. How to carry out the relevant preparation, cooking / regenerating and finishing methods for  each dish 6. Healthy eating options when preparing, cooking / regenerating and finishing basic cold and  hot desserts 7. How to present basic hot and cold desserts in a way that meets customers’ and your workplace requirements 8. The correct storage requirements for basic cold and hot desserts products not for immediate consumption 9. The types of problems that may occur when preparing, cooking / regenerating  and finishing basic cold and hot desserts and how to deal with them

Scope/range

1. Ingredients
1.1 ice cream
1.2 cream
1.3 pastry based products
1.4 sponge based products
1.5 egg based products
1.6 fresh fruit
1.7 prepared fruit
1.8 chocolate

2. Preparation methods
2.1 slicing
2.2 creaming
2.3 folding
2.4 moulding
2.5 mixing
2.6 aeration
2.7 addition of flavours/colours
2.8 puréeing
2.9 combining
2.10 portioning
2.11 chilling

3. Cooking methods
3.1 baking
3.2 frying
3.3 grilling
3.4 regenerating (e.g. microwaving)
3.5 steaming

4. Finishing methods
4.1 garnishing
4.2 de-moulding
4.3 slicing
4.4 portioning
4.5 piping
4.6 glazing

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

PPL2PRD14

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

basic, hot, cold, desserts