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The Register of Regulated Qualifications

View Unit : Produce Basic Egg Dishes

Unit
Unit Reference Number
L/601/7333
Qualification Framework
QCF
Title
Produce Basic Egg Dishes
Unit Level
Level 1
Unit Sub Level
None
Guided Learning Hours
24
Unit Credit Value
3
Date of Withdrawal
SSAs
7.4 Hospitality and Catering
Unit Grading Structure
Pass
Assessment Guidance

This unit should be assessed against People 1st assessment strategy and evidence requirements which can be found on People 1st's website: www.people1st.co.uk.

Learning Outcomes and Assessment Criteria
Learning Outcome - The learner will:Assessment Criterion - The learner can:
1

0 Be able to produce basic egg dishes

1.1

Ensure that the eggs and other ingredients meet dish requirements

1.2

Select and use the correct tools and equipment

1.3

Prepare and cook eggs and other ingredients to meet dish requirements

1.4

Ensure the egg dish has the correct colour, texture and quantity

1.5

Present and finish the egg dish to meet requirements

1.6

Ensure the egg dish is at the correct temperature for holding and serving

1.7

Safely store cooked egg dishes not for immediate use

2

0 Understand how to produce basic egg dishes

2.1

Describe how to check the eggs and other ingredients meet dish requirements

2.2

Describe what to do if there are problems with the egg or other ingredients

2.3

State why time and temperature is important when cooking and finishing basic egg dishes

2.4

Describe how to carry out the relevant preparation and cooking methods

2.5

State why it is important to use the correct tools, equipment and techniques

2.6

Describe how to identify when egg dishes have the correct colour, texture and quantity

2.7

Describe how to finish basic egg dishes

2.8

State the correct temperature for holding and serving egg dishes

2.9

Describe how to safely store cooked egg dishes

2.10

State healthy eating options when making egg dishes

Equivalent Units
There are no equivalences to display.
2.4.6.0L