Learner name:

Learner number:

J/600/0644

VRQ

UV21111

Preparation, cooking and finishing of poultry dishes

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UV21111Preparation, cooking and finishing of poultry dishes

The aim of this unit is to develop your knowledge and understanding of the preparation and cooking of poultry. You will learn the characteristics of different types of poultry, their preparation methods, the equipment required and safe working methods.

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Observation(s)

GLH

Credit value

Level

External paper(s)

0

26

3

2

0

On completion of this unit you will:

Learning outcomes Evidence requirements

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1. Know how to prepare poultry for basic dishes

2. Know how to cook poultry for basic dishes

3. Know how to finish poultry for basic dishes

1. 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.

2. 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.

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

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Preparation, cooking and finishing of poultry dishes

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

Know how to prepare poultry for basic dishes

You can: Portfolio reference

a. Describe preparation methods for poultry

b. State the reasons for using different methods of poultry preparation

c. Describe the characteristics of different types of poultry

d. State what should be done if there are problems with the quality of poultry

e. Identify how to store prepared poultry which is ready for cooking

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Learning outcome 2

Know how to cook poultry for basic dishes

You can: Portfolio reference

a. Identify the correct tools and equipment for different poultry cooking methods

b. Describe correct cooking methods for different types of poultry

c. State the correct temperatures for cooking poultry

d. State healthy eating considerations when cooking poultry

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Learning outcome 3

Know how to finish poultry for basic dishes

You can: Portfolio reference

a. Describe the correct finishing methods for poultry dishes

b. State the importance of correctly finishing dishes for service

c. State how to check poultry dishes have met finishing requirements

d. State the correct temperature for holding and serving poultry dishes

Outcome 1: Know how to prepare poultry for basic dishes

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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Preparation methods for poultry: Trussing, checking the cavity, seasoning, marinating, weighing, cutting (portioning, dicing, boning), skinning, stuffing, coating.

Reasons for using different methods: Recipe requirement, dish specification, cooking method, portion size, service style.

Characteristics of different poultry types: Size, weight, colour of flesh, texture, fat content.

Different types of poultry: Chicken, capon, poussin, duck, turkey, goose, guinea fowl.

Problems with the quality of poultry: Reporting to supervisor, contacting suppliers, refusing delivery of and sending back of poor quality poultry, disposing of poultry past use-by date.

Storing prepared poultry: Refrigerated immediately at correct temperature between 0°C and 5°C, raw below cooked, correctly covered, strictly labelled and dated, strict stock rotation.

Outcome 2: Know how to cook poultry for basic dishes

Tools and equipment: Ovens, deep-fat fryers, frying pans, sauté pans, sauce pans, grill, griddle, tongs, spiders, trays.

Cooking methods for different types of poultry: Roast (whole poultry, turkey breast), shallow frying (chicken escalope), sautéing (chicken on the bone), stir frying (cut breast of chicken, cut turkey breast), pot roasting (whole poultry), poaching (chicken supremes), boiling (capon).

Correct temperatures for cooking poultry: Core temperature above 75°C, clear juices (except for duck/guinea fowl), compliance with food safety regulations.

Healthy eating considerations: Selecting poultry which is naturally lower in fat/

cholesterol/calories, choosing appropriate cooking methods (grilling, griddling, poaching), using unsaturated fats and oils, serving with fresh vegetables, serving with whole grain rice or pasta, using low fat ingredients in marinades (yoghurt, olive oil), remove skin.

Outcome 3: Know how to finish poultry for basic dishes

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Finishing methods for poultry dishes: Portioning, garnishing, sauces, accompaniments.

Importance of correctly finishing dishes for service: Dish specifications, customer expectation and satisfaction.

Checking poultry dishes have met finishing requirements: Dish specification, photographs, advice from senior kitchen members, colour, texture, taste, seasoning, sauces.

Correct temperature for holding and serving poultry dishes: Comply with current food safety regulations, above 63°C.

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Notes Use this area for notes and diagrams