Unit 3FPC10/10 (F95N 04) Prepare, Finish and Present Canapés and Cocktail Products

This Unit is about producing canapés and cocktail products for The preparation, finishing and presentation techniques covered example: include:  canapés  baking  filled short pastry items  slicing  filled puff pastry items  filling  filled choux items  pouring  cocktail brochettes  mixing  bouchées  chilling  cutting  piping  spreading  skewering

Unit 3FPC10/10 (F95N 04) Prepare, Finish and Present Canapés and Cocktail Products 1 © SQA 2010 Assessor feedback on completion of Unit

Unit 3FPC10/10 (F95N 04) Prepare, Finish and Present Canapés and Cocktail Products 2 © SQA 2010 Unit 3FPC10/10 (F95N 04) Prepare, Finish and Present Canapés and Cocktail Products

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate Signature Date

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor Signature Date

Countersigning Assessor Signature (if applicable) Date

I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.

Internal Verifier Signature Date

Countersigning Internal Verifier (if applicable) Date

External Verifier Initial and Date (if sampled)

What you have to do What you must cover

The assessor must assess statements P1–P6 by direct observation. There must be performance evidence, gathered through observing the candidate’s work for: For statement P7, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’. C1 Canapés and cocktail products (at least four from) (a) canapés P1 Select the type and quantity of ingredients needed for the (b) filled short pastry items product. (c) filled puff pastry items P2 Check the ingredients to make sure they meet quality (d) filled choux items standards. (e) cocktail brochettes P3 Choose and use tools and equipment correctly. (f) bouchées P4 Prepare and finish the ingredients to meet requirements. P5 Make sure the canapés and cocktail products have the correct C2 Preparation, cooking and finishing methods (at least seven from) flavour, colour, texture and quantity. (a) baking P6 Decorate and present canapés and cocktail products to meet (b) slicing requirements. (c) filling P7 Make sure canapés and cocktail products are at the correct (d) pouring temperature for holding and serving. (e) mixing P8 Safely store any cooked canapés and cocktail products not for (f) chilling immediate use. (g) cutting (h) piping (i) spreading (j) skewering

Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Evidence Evidence description Date What you have to do What you must cover number At least four At least seven observations from observations from 5 6 7 1 2 3 4 8 P P P P P P P P i j f f b c c d a e g a e b d h

2 2 1 2 1 1 2 1 1 1 2 2 2 2 2 2 C C C C C C C C C C C C C C C C

Completed What you have to know date or appendix Knowledge Statements marked by  cannot be inferred

K1 How to select the correct type, quality and quantity of ingredients to meet product requirements.

K2* What you should do if there are problems with the ingredients.

K3 What the correct tools and equipment are and the reasons for using them when carrying out the necessary preparation, cooking, finishing and presenting methods.

K4 How to carry out the necessary preparation, cooking, finishing and presenting methods according to product requirements.

K5 How to identify when canapés and cocktail products have the correct colour, flavour, texture and quantity.

K6* Common faults with canapés and cocktail products.

K7* How to correct products to achieve requirements.

K8* Items that can be used to decorate products.

K9 How to decorate products and present canapés and cocktail products.

K10* How to deal with items returned from the buffet.

K11* Current trends in relation to canapés and cocktail products.

K12 How to store canapés and cocktail products.

K13* Healthy eating options when preparing, finishing and presenting canapés and cocktail products.

Supplementary evidence

Evidence/Question Answer Date 1

Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.