U13902: Prepare and cook basic hot and cold sauces. PERFORMANCE CRITERIA To be competent you must achieve the following:

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1 U13902: Unit Descriptr: This unit describes the cmpetence required t effectively prepare and ck ht and cld sauces. The unit describes the essential abilities f: Crrectly preparing and cking basic ht and cld sauces Wrking in a safe and hygienic manner Prblem slving Operating within rganizatinal prcedures ELEMENT PERFORMANCE CRITERIA T be cmpetent yu must achieve the fllwing: 1. Prepare basic ht and cld sauces 1.1 Preparatin areas and suitable equipment satisfy health and safety requirements and are ready fr use. 1.2 Ht and cld sauce ingredients are f the type, quality and quantity required. 1.3 Any prblems identified with the quality f ingredients are reprted prmptly t the apprpriate persn. 1.4 Ht and cld sauces are prepared using apprpriate basic preparatin methds. 1.5 Prepared ht and cld sauces nt fr immediate cnsumptin are stred crrectly. 1.6 Waste is handled crrectly ready fr apprpriate dispatch methds. Page 1 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 58

2 1.7 Unexpected situatins are dealt with effectively and the apprpriate persn(s) infrmed where necessary. 1.8 All wrk is priritized and carried ut in an rganized and efficient manner in accrdance with safety and hygiene regulatins and rganisatinal prcedures. 2. Ck basic ht and cld sauces 2.1 Cking areas and suitable equipment satisfy health, safety and hygiene requirements and are ready fr use. 2.2 Ht and cld sauces ingredients are cked using apprpriate basic cking methds. 2.3 Ht and cld sauces are finished using apprpriate finishing methds t meet quality requirements. 2.4 Finished ht and cld sauces nt fr immediate cnsumptin are stred crrectly. 2.5 Cking areas and equipment are cleaned crrectly after use. 2.6 Waste is handled crrectly ready fr apprpriate dispatch methds. 2.7 Unexpected situatins are dealt with effectively and the apprpriate persn(s) infrmed where necessary. 2.8 All wrk is priritized and carried ut in an rganised and efficient manner in accrdance with safety and hygiene regulatins and rganisatinal prcedures. Page 2 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 59

3 RANGE STATEMENT Yu must cver the items belw: Element 1: Prepare basic ht and cld sauces A. Ht sauces: (Als applies t element 2) rux sauce starch thickened sauce B. Cld sauces: (Als applies t element 2) (iv) vinaigrette maynnaise mint sauce hrseradish C. Basic preparatin methds: (iv) (v) (vi) chpping blending whisking mixing straining rating D. Quality: (Als applies t element 2) (iv) (v) texture arma cnsistency flavr appearance Page 3 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 60

4 Element 2: Ck basic ht and cld sauces E. Prblems: in terms f freshness in terms f quality F. Cking methds: biling shimmering G. Finishing methd: adjusting cnsistency seasning straining UNDERPINNING KNOWLEDGE AND SKILLS Health and Safety 1. What safe wrking practices shuld be fllwed when preparing ht and cld sauces. 2. What safe wrking practices shuld be fllwed when cking ht and cld sauces. Fd Hygiene 3. Why it is imprtant t keep preparatin areas and equipment hygienic when preparing ht and cld sauces. 4. What the main cntaminatin threats are when preparing and string ht and cld sauces. 5. Why time and temperature are imprtant when preparing ht and cld sauces. 6. Why prepared cld sauces shuld be stred at the required safe temperature befre service. 7. Why it is imprtant t keep cking areas and equipment hygienic when cking ht and cld sauces. 8. What the main cntaminatin threats are when cking and string ht and cld sauces. 9. Why time and temperature are imprtant when cking ht and cld sauces. Page 4 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 61

5 10. Why ht sauces nt fr immediate cnsumptin shuld be cled rapidly r maintained at a safe ht temperature after cking. Healthy Catering Practices 11. What quality pints t lk fr in ht and cld sauces. 12. What basic preparatin methds are suitable fr different types f ht and cld sauces. 13. What basic cking methds are suitable fr different types f ht and cld sauces. 14. Hw t identify when ht and cld sauces are cked t recipe requirements. Prduct Knwledge 15. Which prducts culd be used t substitute high fat ingredients when preparing ht and cld sauces. 16. Which fats/ils can cntribute t healthy catering practices. 17. Why reducing the amunt f salt added t ht and cld sauces can cntribute t healthy catering practices. EVIDENCE GUIDE (1) Critical Aspects f Evidence Yu must prvide evidence that shws yu have met the perfrmance criteria ver a sufficient perid f time fr yur assessr t cnsider that yu are cmpetent. It is essential that cmpetence be demnstrated in the fllwing aspects: Ttally thrugh perfrmance evidence in the frm f bservatin Perfrmance evidence in the frm f bservatin t cver perfrmance criteria 1.1, 1.2, 1.4 and 1.5, and a minimum f: 1 frm the range f A 2 frm the range f B 4 frm the range f C 2 frm the range f D Page 5 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 62

6 Perfrmance evidence in the frm f bservatin t cver perfrmance criteria and a minimum f: 1 frm the range f A 2 frm the range f B All frm the range f F 2 frm the range f G 2 frm the range f D Supplementary evidence in the frm f questining and/r witness testimny t cver the rest f the perfrmance criteria and range. Evidence t cver underpinning knwledge must be assessed using questining which may be ral, written r using visual aids. Perfrmance evidence shuld be demnstrated n at least tw (2) ccasins. (2) Methd f Assessment Observatin reprts by yur assessr f hw yu: prepare basic ht and cld sauces ck basic ht and cld sauces Answers t ral r written questins frm yur assessr. Witness statements frm clleagues and/r line managers that prvide evidence f hw yu: prepare basic ht and cld sauces ck basic ht and cld sauces A persnal statement describing hw yu: prepare basic ht and cld sauces ck basic ht and cld sauces Page 6 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 63

7 (3) Cntext f Assessment Evidence fr this unit may cme frm assessment n-the-jb r in a realistic wrking envirnment. Page 7 f 7 Technical and Vcatinal Educatin and Training (TVET) Cuncil 64