Unit 3FPC13/10 (F95T 04)
Prepare, Cook and Finish Complex Cold Desserts
This Unit is about preparing, cooking, The preparation, cooking, processing and
processing and finishing complex cold finishing techniques covered include:
desserts, for example:
 creaming
 cheesecake
 aeration
 mousses
 combining
 meringues
 sieving/passing
 sorbets
 puréeing
 folding
 addition of flavours/colours
 straining
 poaching












baking
boiling
steaming
de-moulding
freezing
refrigeration
chilling
cooling
stacking
portioning
cutting
piping
Assessor feedback on completion of Unit
Unit 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
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Unit 3FPC13/10 (F95T 04)
Prepare, Cook and Finish Complex Cold Desserts
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 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
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Unit 3FPC13/10 (F95T 04)
Prepare, Cook and Finish Complex Cold Desserts
What you have to do
What you must cover
The assessor must assess statements P1–P7 by
direct observation.
There must be performance evidence, gathered
through observing the candidate’s work for:
For statement P8, the assessor must ‘observe’ at
least one from ‘holding’ and ‘serving’
C1
P1
P2
P3
P4
P5
P6
P7
P8
P9
Select the type and quantity of
ingredients needed for the dessert.
Check the ingredients to make sure they
meet quality standards.
Choose and use the tools and equipment
correctly.
Prepare and cook the ingredients to meet
requirements.
Process the dessert to meet dish
requirements.
Make sure the dessert has the correct
colour, texture and finish.
Finish and present the dessert to meet
requirements.
Make sure the dessert is at the correct
temperature for holding and serving.
Safely store any dessert not for immediate
use.
C2
C3
Desserts (at least four from)
(a) egg based set
(b) mousses/cold soufflés
(c) meringue based
(d) cheesecake
(e) paste based goods
(f) fruit/crème bavarois
(g) ice cream based/sorbet based
Preparation methods (at least five from)
(a) creaming
(b) aeration
(c) combining
(d) sieving/passing
(e) pureeing
(f) folding
(g) addition of colours/flavours
(h) straining
C4
Processing methods (at least three from)
(a) de-moulding
(b) freezing
(c) refrigeration
(d) chilling
C5
Finishing methods (at least five from)
(a) cooling
(b) stacking
(c) glazing
(d) filling
(e) portioning
(f) cutting
(g) piping
Evidence for the remaining points under ‘what you
must cover’ may be assessed through
questioning, witness testimony or simulation.
Cooking methods (at least two from)
(a) poaching
(b) baking
(c) boiling
(d) steaming
Unit 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
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Unit 3FPC13/10 (F95T 04)
Prepare, Cook and Finish Complex Cold Desserts
Evidence
number
Date
Unit 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
P9
P8
P7
P6
P5
P4
P3
P2
What you have to do
P1
Evidence description
4
Prepare, Cook and Finish Complex Cold Desserts
Evidence
number
Date
Unit 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
At least five
observations from
C4d
C5a
C5b
C5c
C5d
C5e
C4a
C4b
C4c
C3a
C3b
C3c
C3d
C2e
C2f
C2g
C2h
C1f
C1g
C2a
C2b
C2c
C2d
What you must cover
At least four
At least five observations At least two
At least
three
observations from
from
observations
from
observations
from
C1a
C1b
C1c
C1d
C1e
Evidence description
5
C5f
C5g
Unit 3FPC13/10 (F95T 04)
Unit 3FPC13/10 (F95T 04)
Prepare, Cook and Finish Complex Cold Desserts
What you have to know
Completed
date or
appendix
Knowledge Statements marked by  cannot be inferred
K1*
What the correct tools and equipment are and the reasons for using them when preparing complex cold desserts.
K2*
How to control portions and minimise waste.
K3
The appropriate preparation methods for the different complex cold desserts.
K4*
The types of problems that may occur when preparing cold desserts and how to deal with these correctly.
K5
What the processing methods appropriate to each type of product are.
K6*
The quality points relating to processed and finished products.
K7*
How to adjust flavours and minimise common faults.
K8*
The types of problems that may occur when cooking and processing cold desserts and how to deal with these correctly.
K9*
Healthy eating options when preparing and cooking complex cold desserts.
Unit 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
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Unit 3FPC13/10 (F95T 04)
Prepare, Cook and Finish Complex Cold Desserts
Supplementary evidence
Evidence/Question
Answer
Date
1
2
3
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.
Unit 3FPC13/10 (F95T 04) Prepare, Cook and Finish Complex Cold Desserts
© SQA 2010
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