Unit of learning outcome

Code Unit of learning outcomeHoursCredits
esp_2RAW MATERIAL996
Key technical outcomeKnowledgeSkillsCompetence
1. Pre-processesing raw food when cooking, selecting and applying techniques of handling, cleaning, cutting and/or dishing out according to its application or useThe Learner knows and understands:
 Different techniques for pre-process of raw food and the different equipment, utensils and tools
 Calculate yields for each foodstuff
 Basic cuts
 Specific cuts
 Intermediate preservation procedures
 Safety and environmental protection regulations
The Learner is able to:
 Clean raw ingredients and carry out preliminary preparations
 Follow the procedure for weighing, preparing and cleaning using the right equipment, utensils and tools
 Carry out techniques to obtain specific cuts
 Perform intermediate preservation procedures taking into account the requirements of the various ingredients and subsequent use
The learner pre-processes raw food when cooking, selecting and applying techniques of handling, cleaning, cutting and/or dishing out according to its application or use by:
• Applying the right technique to each ingredient, choosing the necessary equipment, utensils and tools
• Applying the right cut to various types of ingredients following the established procedure
• Linking and identifying possible applications of specific cuts for various types of ingredients
• Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Identifies raw ingredient cleaning and preliminary preparation requirements
 Links techniques to the specifics of ingredients, possible subsequent applications and necessary equipment, utensils and tools
 Carries out weighing, preparation and cleaning tasks prior to cutting using equipment, utensils and tools properly and according to established procedure
 Calculates yields for each foodstuff
 Identifies basic cuts were characterised and their application with various types of ingredients
 Carries out basic cut techniques according to established procedure
 Characterises specific cuts, linking and identifying possible applications for various types of ingredients
 Carries out techniques to obtain specific cuts according to established procedure
 Develops intermediate preservation procedures taking into account the requirements of the various ingredients and subsequent use
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Key technical outcomeKnowledgeSkillsCompetence
2. Regenerating raw food selecting and applying techniques according to the characteristics of the product to be regeneratedThe Learner knows and understands:
 Ingredient regeneration techniques
 Equipment and techniques for regeneration
 Safety and environmental protection regulations
The Learner is able to:
 Identify ingredients in the kitchen with potential regeneration requirements
 Characterise ingredient regeneration techniques
The learner regenerates raw food selecting and applying techniques according to the characteristics of the product to be regenerated by:
• Selecting and applying suitable equipment and regeneration techniques
• Applying safety and environmental protection regulations in his/her operations
Performance criteria
 Identifies ingredients in the kitchen with potential regeneration requirements
 Characterises ingredient regeneration techniques in the kitchen
 Identifies and selects suitable equipment and techniques to apply regeneration techniques
 Carries out regeneration techniques according to established procedure
 Performs all operations taking into account health, occupational safety and environmental protection regulations.
Output
 Raw materials correctly preserved and pre-processed
 Operations performed according to safety and environmental rules.