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Produce basic hot sauces

URN: PPL2PRD7
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 2022

Overview

This standard is about producing, cooking / regenerating and finishing basic hot sauces. It covers how you would safely prepare the sauce, appropriate cooking / regenerating methods and finishing and presentation skills.

This standard focuses on the technical knowledge and skills required to produce basic hot sauces; 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 hot sauces

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 sauces to meet dish requirements 5. Check the finished sauce has the correct colour, texture, consistency and flavour 6. Check that the sauce is cooked / regenerated and is at the correct temperature 7. Present and finish the sauce to meet customer and your workplace requirements 8. Store any cooked sauces not for immediate use according to workplace procedures and food safety requirements

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing, cooking / regenerating and  finishing basic hot sauces 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 ingredients 4. How to carry out the relevant preparation, cooking / regenerating and finishing methods for each sauce and which sauces are suitable for each method of  cooking 5. Healthy eating options when preparing, cooking / regenerating and finishing basic hot sauces 6. The correct use of alcohol in sauces and why it is used 7. How to present basic hot sauces in a way that meets customers’ and your workplace requirements 8. The correct storage requirements for basic hot sauces not for immediate consumption 9. The types of problems that may occur when preparing, cooking / regenerating and finishing basic hot sauces and how to deal with them

Scope/range

1. Preparation, cooking and finishing methods
1.1 weighing / measuring
1.2 chopping
1.3 simmering
1.4 boiling
1.5 regenerating (e.g. microwaving)
1.6 skimming
1.7 passing / straining
1.8 blending
1.9 whisking
1.10 adding cream

2. Sauces
2.1 hot sauces
2.2 cold sauces
2.3 dressings

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2PRD7

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5434

Keywords

basic, hot, sauces