Back

Produce basic cereal, pulse and grain dishes

URN: PPL2PRD8
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 01 Mar 2022

Overview

This standard is about producing, cooking / regenerating and finishing basic cereal, pulse and grain dishes. It covers how you would safely prepare the dish, appropriate cooking / regenerating methods and finishing and presentation skills, e.g. risotto. It also covers the cooking and finishing of pulses and grains in a simple form, e.g. boiled or steamed.

This standard focuses on the technical knowledge and skills required to produce basic cereal, pulse and grain 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:

  • Produce basic cereal, pulse and grain dishes

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 cereal, pulse or grain dish has the correct colour, texture, consistency 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 cereal, pulse and grain dishes 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, cooling and  finishing basic cereal, pulse and grain dishes 2. How to check that the cereal, pulse and grain and other 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 cereal, pulse and grains or other ingredients 4. How to carry out the relevant preparation, cooking / regenerating and finishing methods for  each dish and which cereal, pulse and grain are suitable for each method of cooking / regenerating 5. Healthy eating options when preparing, cooking / regenerating and finishing basic cereal,    pulse and grain dishes 6. How to present basic cereal, pulse and grain dishes in a way that meets customers’ and your workplace requirements 7. The correct cooling and storage requirements for basic cereal, pulse and grain products not for immediate consumption 8. The types of problems that may occur when preparing, cooking / regenerating and finishing basic cereal, pulse and grain products and how to deal with them

Scope/range

1. Ingredients
1.1 cereals (rice / wheat / barley / rye / oats / corn)
1.2 pulses (peas / beans / soya / lentils)
1.3 grains (polenta / quinoa / buckwheat)

2. Preparation and cooking methods
2.1 soaking / washing
2.2 boiling
2.3 braising
2.4 steaming
2.5 frying
2.6 baking
2.7 regenerating (e.g. microwaving)

3. Finishing methods
3.1 garnishing
3.2 adding an accompaniment
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

PPL2PRD8

Relevant Occupations

Chef, Cook, Kitchen Assistant

SOC Code

5435

Keywords

basic, cereal, pulse, grain