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Learner number:

T/601/2157

VRQ

UV11067

Regeneration of pre-prepared food

By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic.

This statement of unit achievement table must be completed prior to claiming certification.

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Assessor tracking table

Statement of unit achievement

All assessors using this Record of Assessment book must complete this table. This is required for verification purposes.

VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience.

VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA.

VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement.

UV11067Regeneration of pre-prepared food

The aim of this unit is to enable you to identify the different types of pre-prepared foods suitable for regeneration. You will describe the differences between regenerated, pre-prepared products and other food types, as well as describing the purposes for these foods. You will learn the possible limitations and potential implications of using regenerated pre-prepared foods, and the correct methods for regeneration.

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Observation(s)

GLH

Credit value

Level

External paper(s)

2

20

4

1

0

On completion of this unit you will:

Learning outcomes

Evidence requirements

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1. Be able to regenerate pre-prepared food

2. Be able to identify pre-prepared foods that can be regenerated

4. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used.

5. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes in this unit. All outcomes must be achieved.

6. External paper There is no external paper requirement for this unit.

1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE).

2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available.

3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis.

3

Regeneration of pre-prepared food

Achieving observation outcomes Achieving range

Achieving observations and range

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Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit.

Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means.

Your assessor will sign off a learning outcome when all criteria have been competently achieved.

There is no range section that applies to this unit.

4

Learning outcome 1

Observations

You can:

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Observation 1 2 Optional OptionalCriteria questioned orally

Date achieved

Portfolio reference

Learner signature

Assessor initials

*May be assessed by supplementary evidence.

Be able to regenerate pre-prepared food

5

a. Select food types of suitable quality for regeneration

b. Select and use suitable tools and equipment to regenerate different food types

c. Demonstrate the correct methods to regenerate pre-prepared foods

d. Prepare, cook or regenerate foods to meet dish specifications, monitoring quality at all stages

e. Demonstrate control of time and temperature throughout the regeneration process

f. Finish and present regenerated products in line with dish/customer requirements

g. Work in a safe and hygienic manner*

Achieving knowledge outcomes

Developing knowledge

You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*:

• Projects• Observed work• Witness statements• Audio-visual media • Evidence of prior learning or attainment• Written questions• Oral questions• Assignments• Case studies• Professional discussion

Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning.

When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved.

Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic.

*This is not an exhaustive list.

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Knowledge

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Learning outcome 1

Be able to regenerate pre-prepared food

You can: Portfolio reference

h. State the correct methods for regenerating different pre-prepared foods

i. Identify the purpose of regenerating pre-prepared foods

j. Identify different food types that may be regenerated

k. State the suitable tools and equipment and their use when regenerating foods

l. List quality points relevant to selection, preparation and regeneration of pre-prepared foods

m. Explain the use of any associated products when re-generating pre-prepared foods

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Learning outcome 2

Be able to identify pre-prepared foods that can be regenerated

You can: Portfolio reference

a. List different types of regenerated pre-prepared foods

b. State the quality points in pre-prepared foods for regeneration

c. Describe the differences between regenerated pre-prepared foods from other food types

d. Explain the purpose of regenerated pre-prepared foods in the food industry

e. State the possible limitations of using regenerated pre-prepared foods

f. Explain the potential healthy eating implications, nutritional value and content if consuming excessive amounts of regenerated pre-prepared foods

Outcome 1: Be able to regenerate pre-prepared food

Unit content

This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content.

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Food types: Dried foods (stock cubes, powdered sauces, soups, batter mixes, scones, cake), fresh foods (vegetables, soups, sauces), ready-made products (cakes, biscuits), cold savoury (sausage rolls, quiches), dough products (bread, buns, croissants, part-baked rolls), frozen foods (cakes, desserts), main meals (soups, vegetables, meats, fruits), pre-prepared foods (pies, lasagne), canned foods (soups, vegetables, sauces, stews, curries), quantity, recipe specifications, appearance, smell, temperature, storage temperature, condition (bruises, breaks, blemishes, freezer burn), in-date.

Tools and equipment: Dried (kettle, saucepan, pots, bowls), fresh foods (microwave, oven, kettle, saucepan, pots, bowls), frozen foods (microwave, oven, kettle, saucepan, pots, bowls). Uses; kettle (boiling water), microwave (thawing/reheating), oven (reheating/cooking).

Methods to regenerate: Reheating, rehydrating, cooking, defrosting.

Dish specifications: Follow the instructions for preparing/cooking/ rehydrating/regenerating (amounts, consistency, texture, times).

Time and temperature: Use the specifications to ensure all timings are correct.

Finish and present: Follow specification instructions for dishes, meet customer requirements.

Work in a safe and hygienic manner: Follow all rules of safety and hygiene (hand washing, clean equipment, correct equipment, clean uniform, personal hygiene, jewellery, personal protective equipment (PPE)).

State the correct methods for regenerating different pre-prepared foods: Reheating, rehydrating, cooking, defrosting.

Purpose: Appearance, safety, taste, texture.

Quality points: Selection (quantity, smell, freshness, condition, in-date, texture), regeneration (use/type/quantity of liquid, temperature control, time, taste, consistency, appearance, correct method(s), core temperature), finishing (texture, taste, colour, temperature, appearance, consistency, portion size, serving equipment, presentation and garnish).

Explain the use of any associated products when regenerating pre-prepared foods: Garnishes, added flavours (stocks, sauces, herbs, spices).

Outcome 2: Be able to identify pre-prepared foods that can be regenerated

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Different types of pre-prepared foods: Dried foods (stock cubes, powdered sauces, soups, batter mixes, scones, cake), fresh foods (vegetables, soups, sauces), ready-made products (cakes, biscuits), cold savoury (sausage rolls, quiches), dough products (bread, buns, croissants, part-baked rolls), frozen foods (cakes, desserts), main meals (soups, vegetables, meats, fruits), pre-prepared foods (pies, lasagne), canned foods (soups, vegetables, sauces, stews, curries).

Quality points: Appearance, smell, temperature, condition (no bruising, no freezer burn, packages in good condition), in-date.

Differences: Nutritional value, loss of vitamins/minerals, taste, fewer skills required, loss of colour, texture, smell.

Purpose: Products that are out of season can be bought cheaper, longer shelf life, less wastage, consistent standards (portion control, taste, texture), less time to prepare, easier to prepare for service, lifestyle choices (quick, easy, less mess as prepared).

Limitations: Appearances can change (soft fruit can be soggy, discoloured, change shape), cost, quality and taste of final product.

Healthy eating implications: Nutritional content (high in fat, sugar and salt), food allergies, impact on health (increased risk of heart disease, type 2 diabetes, related illnesses), lack of fibre, lack of balanced diet including required food groups.

Nutritional value: Proteins, fats, carbohydrates, added sugars, vitamins, minerals, water, salts, preservatives, additives, enhancers.