Unit 2FPC10/10 (F97E 04) Prepare, Cook and Finish Basic Pastry Products

This Unit is about preparing, cooking and finishing basic The preparation and cooking methods covered include: pastry products, for example:  weighing/measuring  chocolate éclair  sifting  apple tart  rubbing in  savoury quiche  creaming  apple turnover/pie  resting  jam roly-poly  piping  rolling  laminating/folding  cutting  shaping  trimming  lining  baking  steaming  combining cooking methods

Assessor feedback on completion of Unit

Unit 2FPC10/10 (F97F 04) Prepare, Cook and Finish Basic Pastry Products 1 © SQA 2010 Unit 2FPC10/10 (F97E 04) Prepare, Cook and Finish Basic Pastry 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)

Unit 2FPC10/10 (F97F 04) Prepare, Cook and Finish Basic Pastry Products 2 © SQA 2010 Unit 2FPC10/10 (F97E 04) Prepare, Cook and Finish Basic Pastry Products

What you have to do What you must cover

The assessor must assess statements P1–P5 by direct observation. There must be performance evidence, gathered through observing the candidate’s work for: For statement P6, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’. C1 Pastry (at least three from) (a) short P1 Check the ingredients meet dish requirements. (b) sweet P2 Check the ingredients to make sure they meet quality (c) suet standards. (d) choux P3 Choose and use the correct techniques, tools and (e) puff equipment. (f) convenience P4 Prepare and cook the ingredients to meet requirements. P5 Make sure the pastry has the correct flavour colour, C2 Preparation method (at least six from) texture and finish. (a) weighing/measuring P6 Make sure the pastry is at the correct temperature for (b) sifting holding and serving. (c) rubbing in P7 Safely store any cooked pastry not for immediate use. (d) creaming (e) resting (f) piping (g) rolling (h) laminating/folding (i) cutting/shaping/trimming (j) lining

C3 Cooking method (at least one from) (a) baking (b) steaming (c) combining cooking methods

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

Unit 2FPC10/10 (F97F 04) Prepare, Cook and Finish Basic Pastry Products 3 © SQA 2010 Unit 2FPC10/10 (F97E 04) Prepare, Cook and Finish Basic Pastry Products

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

2 2 1 2 1 2 3 1 1 1 1 2 2 2 2 2 2 3 3 C C C C C C C C C C C C C C C C C C C

Unit 2FPC10/10 (F97F 04) Prepare, Cook and Finish Basic Pastry Products 4 © SQA 2010 Unit 2FPC10/10 (F97E 04) Prepare, Cook and Finish Basic Pastry Products

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

K1 How to check the ingredients meet dish requirements.

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

K3* Why it is important to follow a recipe correctly when preparing pastry products.

K4 The correct tools and equipment to carry out the following preparation and cooking methods: weighing/measuring, sifting, rubbing in, creaming, resting, piping, rolling, lamination, folding, cutting, shaping, trimming, lining, baking, steaming, combining cooking methods. K5 How to carry out the following preparation and cooking methods according to product requirements: weighing/measuring, sifting, rubbing in, creaming, resting, piping, rolling, lamination, folding, creaming, cutting, shaping, trimming, lining, baking, steaming, combining cooking methods.

K6* Why it is important to use the correct tools, equipment and techniques.

K7 How to identify when pastry products have the correct flavour, colour, texture and finish.

K8 How to store pastry products after preparation and cooking.

K9* Healthy eating options when making pastry products.

Unit 2FPC10/10 (F97F 04) Prepare, Cook and Finish Basic Pastry Products 5 © SQA 2010 Unit 2FPC10/10 (F97E 04) Prepare, Cook and Finish Basic Pastry 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.