Produce Basic Vegetable Dishes Level 2

£15.00

Price is per online user of this course. Applicable EU VAT is added.

Vegetables are important in the diet as they provide vitamins, minerals, dietary fibre and protein.  This module provides the basic knowledge on how to prepare basic vegetable dishes, including healthy cooking methods.  Safe food preparation practices will be covered, as well as the usage of correct tools and equipment.

This Produce Basic Vegetable Dishes Level 2 course, from the Hospitality and Catering (Food Production and Cooking) Level 2 and 3 suite of online courses, is mapped to UK National Occupational Standards R/601/4949

See below for further information.

Sold By: Global Vocational Skills

Description

The course is completed via a five-stage learning process:

i-Practice:

i-Practice is a unique tool that simulates real world vocational activities in a virtual environment, bridging the gap between traditional textbook and workshop learning, enabling the development of practical skills.  It consists of two elements:

i-Practice (Training):  This guides you through a virtual activity with full instruction allowing you to acquire the necessary skills though the repetition of tasks.

i-Practice (Assessment):  This allows you to test your comprehension of the content.  You undertake the same activity as before but without instruction.  This enables you to apply what you have learnt, test your ability and set a benchmark to improve upon – ultimately working towards being job ready.

i-Ask:

i-Ask provides core knowledge delivered through visuals, text and audio

i-Check:

iCheck reinforces your comprehension with informal testing and clear results – helping you identify strong and weak areas of understanding

i-Test This is formal testing which summarises your results

Course Objectives

On completion of this topic you will be able to:

  • Understand how to check the quality points in vegetables
  • Have the knowledge of different types of vegetables
  • Identify the correct temperatures
  • Have the knowledge of different cooking methods when preparing basic vegetable dishes
  • Know how to finish and garnish vegetable dishes
  • Identify the correct tools and equipment used to prepare vegetable dishes.

Course Content

Produce Basic Vegetable Dishes

i-Ask: Vegetable Varieties and Their Quality Points
i-Ask: Vegetable Cooking Tools and Equipment and Healthy Diet Considerations
i-Ask: Cooking Methods for Preparing Vegetable Dishes
i-Check: Vegetable Varieties and Healthy Eating
i-Test: Produce Basic Vegetable Dishes

Cooking Methods of Vegetables – Deep Frying

i-Practice: Deep Frying Vegetables and Mushrooms
i-Practice: Deep Frying Vegetables and Mushrooms (Assessment)

Cooking Methods of Vegetable Dishes

i-Practice: Vegetable Omelette with Shallow Fried Vegetables
i-Practice: Vegetable Omelette with Shallow Fried Vegetables (Assessment)

Cooking Methods of Vegetables – Stir Frying

i-Practice: Stir Frying Vegetables with Rice Noodles
i-Practice: Stir Frying Vegetables with Rice Noodles (Assessment)

Cooking Methods of Vegetables – Grilling

i-Practice: Grilling Vegetable Kebabs
i-Practice: Grilling Vegetable Kebabs (Assessment)

Practice Cooking Methods of Vegetables – Baking Vegetables

i-Practice: Baking Vegetables
i-Practice: Baking Vegetables (Assessment)

Cooking Methods of Vegetables – Roasting

i-Practice: Cooking Honey Drizzled Roast Vegetables
i-Practice: Cooking Honey Drizzled Roast Vegetables (Assessment)

Cooking Methods of Vegetables – Boiling

i-Practice: Boiling and Mashing Potatoes
i-Practice: Boiling and Mashing Potatoes (Assessment)

Cooking Methods of Vegetables – Stir Frying

i-Practice: Stir-Fry with Blanched Vegetables
i-Practice: Stir-Fry with Blanched Vegetables (Assessment)

Cooking Methods of Vegetables – Steaming

i-Practice: Steaming Vegetables with a Convection Steamer
i-Practice: Steaming Vegetables with a Convection Steamer (Assessment)
i-Practice: Steaming Vegetables on a Stove
i-Practice: Steaming Vegetables on a Stove (Assessment)
i-Practice: Using Steamed Vegetables in a Recipe
i-Practice: Using Steamed Vegetables in a Recipe (Assessment)

Cooking Methods of Vegetables – Microwaving

i-Practice: Prepare a Curry Dish, Incorporating the Microwaving Technique
i-Practice: Prepare a Curry Dish, Incorporating the Microwaving Technique (assessment)

Organisational Licensing

The suite of Food Production and Cooking courses is available as an organisational licence – please enquire for details by emailing [email protected] or phoning 0844 854 9218.

Discounts

For multiple purchase discounts or to find out if discounts are available on mixed course purchases please phone a customer advisor on 0844 854 9218.

Payment Options

The most straight forward method of payment is to select the number of users you require and add the product to your shopping cart by selecting Add to Cart. You will then be able to make payment using most credit and debit cards or a Paypal account. If you would like to pay by BACs transfer or by invoice please contact a customer advisor on 0844 854 9218 or email [email protected]

Additional information

Subject

level

mobile-compatible

online-access-duration

resource-type

Available for immediate enrolment

Yes

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