cuamf401 - preparing meat, poultry and fish dishes€¦ · meat and fish dishes. 3.4 a variety...

C U A M F 4 0 1 - PREPARING MEAT, POULTRY AND FISH DISHES

CUAMF401 Cook meat, poultry and fish

RTQF Level: 4 Learning hours

Credits: 12 120

Sector: Hospitality and tourism

Sub-sector: Culinary arts

Issue date: January, 2014

Purpose statement

This module describes the performance outcomes, skills and knowledge required to select,

prepare, cook and store meats, poultry and fish in a commercial kitchen or catering operation

while respecting hygiene and safety standards.

Learning assumed to be in place

CUAFS401 Hygiene and food safety

Elements of competence and performance criteria

Learning units describe the essential outcomes of a competence.

Performance criteria describe the required performance needed to demonstrate achievement

of the learning unit.

By the end of the module, the trainee will be able to:

Elements of competence Performance criteria

1. Select poultry, meat and fish.

1.1 Poultry is selected and purchased according to quantity and quality required.

1.2 Primary, secondary and portioned cuts of pork, goat, beef and veal are selected according to quantity and quality

required.

1.3 Fish is selected according to quality according to quantity and quality required.

2. Handle and store meat,

poultry and fish

2.1 Suitable knives and equipment for poultry, meat and fish handling is selected and used.

2.2 Poultry, meat and fish are handled and portioned according to menu requirements, and hygienically to minimise risk of food spoilage or cross-contamination.

2.3 Poultry, meat and fish are stored hygienically, ensuring optimal storage conditions and appropriate temperature are maintained.

2.4 Frozen poultry, meat and fish are thawed correctly to ensure maximum quality, hygiene and nutrition.

3. Cook poultry, meat and

fish dishes

3.1 Suitable equipment for poultry, meat and fish preparation and cooking is selected and used.

3.2 Suitable marinades are prepared and used where appropriate for a variety of poultry, meat and fish cuts.

3.3 A variety of appropriate cooking methods are used for basic poultry, meat and fish dishes.

3.4 A variety basic poultry, meat and fish dishes are cooked and presented to standard recipe specifications.

3.5 Poultry, meat and fish dishes are presented using suitable sauces, garnishes and accompaniments.

LU 1: Select poultry, meat and fish

1

Learning Outcomes:

1. Identify different types of poultry, meat and fish 2. Select poultry, meat and fish

10 Hours

Learning Outcome1.1 Identify different types of poultry, meat and fish

Types of poultry: Chicken Turkey Duck

Types of meat : Beef Veal Lamb Goat Pork

Types of fish and seafood : White fish Oily fish Shellfish

o Research o Brainstorming o Group work o Presentation

- Resource books

Formative Assessment 1.1

Performance criterion

Proper identification of equipment, tools and utensils used in preparing

vegetables

Resources Learning activities Content

Assessor may collect among the following evidences and make judgements on whether the

performance criterion has been achieved.

Types of evidence Portfolio assessment tools

Written

Performance

Sort and label tools, utensils and equipment used in preparing vegetables (displayed and mixed)

List out all equipment; tools and utensils used in preparation of

vegetables (preparation of ingredients, cooking, serving and

storing)Essay (short responses/ extended responses) Essay (short or

extended responses)

Checklist Score

Yes No

Tools, utensils and equipment while:

Preparing ingredients

Cooking equipment, utensils and tools

Serving utensils and tools

Storing utensils, tools and equipment

Observation

Learning Outcome 1.2 Select poultry, meat and fish

Chicken, meat and fish cuts.

Processed products.

Quality criteria for selecting fresh and healthy chicken, meat and fish. Quality points for poultry:

Smell Skin Colour Flexible breastbone Unbroken bones

Quality points for meat:

o Visit of butchery o Group work o Research o Presentation

- Resource books


Smell Colour Compact structure Texture and colour of fat Kidney covered with fat

Quality points for fish: Eyes Gills Fresh Scales Skin Smell Guts.





Performance evidence

Simulation

observation checklist on procedures

Checklist Score

Yes No


Appropriate dismantling and assembling, cleaning and sterilization of

equipment and tools

LU 2: Handle and store meat, poultry and fish

2

Learning Outcomes:

1. Handle and portion chicken. 2. Handle and portion meat. 3. Handle and portion fish. 4. Store chicken, meat and fish 5. Thaw chicken, meat and fish

50 Hours

Learning Outcome 2.1 Handle and portion chicken

Techniques : De-boning Filleting

Appropriate equipment and knives

o Explanation-Demonstration o Group discussion o Individual Practice

- Knife set - Cutting Board - Reference books - Flip chart - Markers - Board - Meat Tag - Weighing - Scales





Proper cleaning of raw materials like: trimming and peeling off the loose

skins



Written evidence

Oral evidence

True or false questions

Matching

Sentence completion

Simulation

Presentation

Checklist Score

Yes No

Selection criteria:

Quality signs

Recipe

Safe practices in washing vegetables for nutritional value purpose :

Washing

Trimming

Peeling/off loose skin

Observation

Learning Outcome 2.2 Handle and portion meat

Preparation of butcher’s meat - Deboning - Portioning - Cutting - Trimming - Mincing

Types of equipment and knives

o Demonstration, o individual practice

- Weighing scale - Knife Set - Cutting boards - Slicing machine - Flip Chart - Boards - Markers



Relevant cutting of vegetables in accordance with the recipe standards such as

brunoise, macedoine, juliene, batonettes, chiffonade





Written evidence



Multiple choice

Matching

Sentence completion

Simulation

Simulation

Checklist Score

Yes No

Vegetables cuts:

Shape

Size

hygiene standards to be followed while preparing vegetables

Sanitization of workplace equipment and tools

Sterilization equipment and tools

Personal hygiene

Food hygiene

Sanitization of workplace equipment and tools

Sterilization equipment and tools

Personal hygiene

Food hygiene

Measurements of raw materials in terms of quantity according to the recipe standards

Quantity on recipe

Number of people to be prepared for

Observation

Learning Outcome 2. 3 Handle and portion fish

Preparation of fish: Gutting/ portioning Scaling Filleting Skinning

o Demonstration o Individual practice

- Board - Laptop - Projector - Cutting board - Knife set - weighing scale







Multiple choice


Matching

Sentence completion

Ticking

Simulation

Checklist Score

Yes No

Observation

Learning Outcome 2.4 Store chicken, meat and fish

Storage standards Chemical Store Dry Store Perishable Freezer Quality and Quantity

Preservation methods: Salting


- Freezer - Fridge - Reference Books - Flip chart - Markers - Board - Scale - Shelves



Appropriate application cooking method according to recipe

Smoking Drying Canning Freezing Marinating

Ordering

Receiving

Issuing

- Containers - Trolley - Probe

Thermometer - Purchasing order - Receiving form - Requisition form






Multiple choice


Matching

Sentence completion

Ticking

Simulation

Checklist Score

Yes No

Observation



Learning Outcome 2.5 Store chicken, meat and fish

Defrosting techniques.

Health and hygiene regulations.


- drip tray






Multiple choice


Matching

Sentence completion

Ticking

Simulation

Checklist Score

Yes No

Observation




LU 3: Cook and present poultry, meat and fish dishes

3

Learning Outcomes:

1. Cook and present poultry dishes. 2. Cook and present meat dishes 3. Cook and present fish dishes.

70 Hours

Learning Outcome 3. 1 Cook and present poultry dishes

Marinating Herbs Oil spices

Cooking method steaming grilling roasting boiling baking broiling smoking poaching

Seasoning salt black pepper or white pepper

Presentation techniques

o Demonstration, o Individual practice

- Recipes - Heavy pans - Frying pans - Chopping board - Knives - Flip chat - Markers - Board - Laptop - Projector - Cutting board - Knife set - Weighing scale - Oil - Onions - Garlic - Rosemary - Salt - Light soya sauce -






Written evidence


Multiple choice


Matching

Sentence completion

Simulation

Matching

Checklist Score

Yes No

Storage temperature

Storage equipment

Selection criteria of storage temperature

Life span

Type of dish

Observation


Correct selection of storage temperature requirements for vegetables to be

stored

Learning Outcome 3.2 Cook and present meat dishes

Reheating techniques

Principles of hygiene

o Demonstration o Explanation o Individual practice o

- Equipment





Performance

Simulation

Checklist Score

Yes No

Labelling procedures:

label information

writing rules

position of label on the storage container

Observation


Appropriate labelling of the storage containers with indication of items life span

of the dish and preparation date


Learning Outcome 3.2 Cook and present fish dishes

Reheating techniques

Principles of hygiene

o Demonstration o Explanation o Individual practice o

- Equipment





Performance

Simulation

Checklist Score

Yes No

Labelling procedures:

label information

writing rules

position of label on the storage container

Observation


Appropriate labelling of the storage containers with indication of items life span

of the dish and preparation date


Integrated Situation Resources

The PAFP team (10 pax) is in a workshop at Beauséjour Hotel.

On the last day, they have ordered sauté French beans. You

are requested to prepare their order within 1h.

- Customer files - telephone - internet - printer - Computer - fax - photocopies - punching machine - stapling machine - books - pens - paper

Assesment Criterion 1: Quality of Process

Checklist Score

Yes No

Indicator: Proper identification of tools and equipment to be used while preparing egg dishes.

Ingredients are selected according to the recipe

tools are selected as per recipe

Indicator: Proper choice of the raw materials to use in preparation of egg dishes

Cutting standards of ingredients are respected; Chopping, Slicing, Dicing, Juliennes, Macedone.

Careful breaking of eggshell before cooking process Proper selection of cooking methods according to the recipe

Indicator: Right measurements of ingredients to be used.

Portioning standards are applied

Ingredients are measured using correct measuring tools (scale, measuring spoon, jug or cup) and units (weight; kg, capacity; l, ml or cl )

Indicator: Proper selection of cooking methods according to the recipe

cooking techniques are followed according to the recipe

Recipe preparation procedures are respected (washing, peeling, cutting, frying, turning)

Observation

Assesment Criterion 2: Quality of product

Checklist Score

Yes No

Indicator: Dish is well presented and garnished according to standards

Fresh ingredients are used while garnishing

Prepared dishes is presented attractively (texture, colour, taste, flavour and shape)

The final product is presented accordingly (type of plate, garnishing)

Observation

Assesment Criterion 3: Relevance

Checklist Score

Yes No

Indicator: Cooking time according to the recipe

Cooking degrees requested are respected (lightly-done, well-done).

Time is respected

Right ingredients for recipe are used

Requested dishes is prepared

Appropriate tools and equipment are used

Observation

Assesment Criterion 4: Hygiene

Checklist Score

Yes No

Indicator: Perishable and non-perishable ingredients are cleaned where applicable as per recipe standards

Ingredients are washed properly using running water/or pre-boiled water

Three-system container is used

Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron

Ingredients are washed properly using running water/or pre-boiled water

Indicator: Equipment and tools after use are properly sterilized

The work place is well cleaned and sanitized

Indicator: Personal hygiene is observed


Observation

Assesment Criterion 5: Safety

Checklist Score

Yes No

Indicator: Right temperature of working area.

the workplace is aerated

Indicator: Equipment and tools and ingredients are properly arranged on the workstation

Correct use of tools and equipment is respected (good status of tools, use of tools and equipment according to the instructions

Tools and equipment are handled and used safely (washing, cleaning and cooking)

Ingredients are handled safely

Ingredients, tools and equipment are arranged on working station safely according to the food safety procedures to prevent cross-contamination.

Spoiled ingredients are sorted to prevent food cross-contamination

Indicator: Personal hygiene is observed


Observation

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