U14002: Prepare and cook basic meat, poultry and offal dishes

U14002
U14002:
Unit Descriptor:
Prepare and cook basic meat, poultry and offal dishes
Prepare and cook basic meat, poultry and offal dishes
This unit describes the competence required to effectively prepare
and cook basic meat, poultry and offal dishes.
The unit describes the essential abilities of:

Preparing and cooking basic meat, poultry and offal dish
to specification

Effectively maintaining safety and hygienic requirements

Operating within organizational procedures
ELEMENT
PERFORMANCE CRITERIA
To be competent you must achieve the following:
1. Prepare basic meat, poultry and offal
dishes
1.1
Preparation areas and suitable
equipment satisfy health and safety
requirements and are ready for use.
1.2
Meat, poultry and offal is of the type,
quality and quantity required.
1.3
Any problems identified with the
quality of ingredients are reported
promptly to the appropriate person.
1.4
Meat, poultry and offal is prepared
correctly using appropriate basic
preparation methods and combined
with other ingredients to meet dish
requirements.
1.5
Prepared meat, poultry and offal not
for immediate use is stored correctly.
1.6
Preparation areas and equipment are
cleaned correctly after use.
Technical and Vocational Education and Training (TVET) Council
November 2008
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U14002
2. Cook basic meat, poultry and offal
dishes
Prepare and cook basic meat, poultry and offal dishes
1.7
All work is prioritized and carried out
in an organized and efficient manner in
accordance with safety and hygiene
regulations and organizational
procedures.
1.8
Unexpected situations are dealt with
effectively and the appropriate
person(s) informed where necessary.
1.9
Waste is handled correctly ready for
appropriate dispatch methods.
2.1
Cooking areas and suitable equipment
satisfy health and safety requirements
and are ready for use.
2.2
Meat, poultry and offal dishes are
cooked to meet requirements using
appropriate wet or dry cooking
methods.
2.3
Meat, poultry and offal dishes are
finished using appropriate finishing
methods to meet quality
requirements.
2.4
Meat, poultry and offal dishes not for
immediate consumption are stored
correctly.
2.5
Any problems identified with the
quality of the dish are reported
promptly to the appropriate person.
2.6
Cooking areas and equipment are
cleaned correctly after use.
2.7
Waste is handled correctly ready for
appropriate dispatch methods.
2.8
Unexpected situations are dealt with
effectively and the appropriate
person(s) informed where necessary.
Technical and Vocational Education and Training (TVET) Council
November 2008
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U14002
Prepare and cook basic meat, poultry and offal dishes
2.9
All work is prioritized and carried out
in an organized and efficient manner in
accordance with safety and hygiene
regulations and organizational
procedures.
Technical and Vocational Education and Training (TVET) Council
November 2008
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U14002
Prepare and cook basic meat, poultry and offal dishes
RANGE STATEMENT
You must cover the items below:
Element 1:
Prepare basic meat, poultry and offal dishes
A. Equipment/Utensils:
(i)
(ii)
(iii)
(iv)
(v)
(vi)
(vii)
pots
pans
knife
cutting board
scale
skewer
bowl
B. Meat: (Also applies to element 2)
(i)
(ii)
(iii)
(iv)
(v)
beef
pork
lamb
bacon
rabbit
C. Poultry: (Also applies to element 2)
(i)
(ii)
(iii)
(iv)
chicken
turkey
duck
game bird
D. Offal – Innards: (Also applies to element 2)
(i)
(ii)
(iii)
(iv)
kidney
liver
gizzards
heart
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November 2008
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U14002
Prepare and cook basic meat, poultry and offal dishes
E. Quality:
(i)
(ii)
aroma
appearance
F. Problems: (Also applies to element 2)
(i)
(ii)
freshness
quality
G. Other ingredients:
(i)
(ii)
(iii)
(iv)
(v)
(vi)
flour
breadcrumbs
seasoning
herbs
spices
eggs
H. Basic preparation methods:
(i)
(ii)
(iii)
(iv)
(v)
(vi)
(vii)
(viii)
defrosting
skinning
trimming
seasoning
washing
dicing
slicing
coating
I. Dish: (Also applies to element 2)
(i)
meat, poultry and offal dishes cooked by the dry method finished with basic garnish
sauce or gravy and appropriate accompaniments.
(ii)
meat, poultry and offal dishes are cooked by the wet method finished with basic sauce
and garnish and appropriate accompaniments.
Technical and Vocational Education and Training (TVET) Council
November 2008
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Prepare and cook basic meat, poultry and offal dishes
Element 2:
Cook basic meat, poultry and offal dishes
J. Dry cooking methods:
(i)
(ii)
(iii)
(iv)
baking
grilling
roasting
frying
K. Wet cooking methods:
(i)
(ii)
(iii)
(iv)
(v)
boiling
combination cooking
stewing
steaming
braising
L. Finishing methods:
(i)
(ii)
(iii)
garnishing
glazing
coating
M. Quality:
(i)
(ii)
(iii)
(iv)
texture
aroma
flavor
appearance
Technical and Vocational Education and Training (TVET) Council
November 2008
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Prepare and cook basic meat, poultry and offal dishes
UNDERPINNING KNOWLEDGE AND SKILLS
Health and Safety
1. What safe working practices should be followed when preparing meat, poultry and offal for
cooking.
2. What signs to look for when fat/oil is approaching “flashpoint”.
3. What procedures should be followed if fat/oil reaches “flashpoint”.
Food hygiene
4. Why it is important to keep preparation areas and equipment hygienic when preparing meat,
poultry and offal for cooking.
5. What the main contamination threats are when preparing and storing meat, poultry and offal.
6. Why time and temperature are important when preparing meat, poultry and offal.
7. Why prepared meat, poultry and offal should be stored at the required safe temperature
before cooking.
8. Why it is important to keep preparation areas and equipment hygienic when cooking meat,
poultry and offal.
9. What the main contamination threats are when cooking and storing meat, poultry and offal
dishes.
10. Why time and temperature are important when cooking meat, poultry and offal dishes
11. Why cooked meat, poultry and offal dishes should be cooled rapidly or maintained at a safe
hot temperature after cooking.
Product Knowledge
12. What quality points to look for in fresh meat, poultry and offal.
13. What basic preparation methods are suitable for different types of meat, poultry and offal.
14. What quality points to look for in cooked basic meat, poultry and offal dishes.
15. What basic cooking methods are suitable for different types of meat, poultry and offal
dishes.
Technical and Vocational Education and Training (TVET) Council
November 2008
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16. How to identify when meat, poultry and offal dishes are cooked to dish requirements.
Healthy Catering Practices
17. Which products could be used to substitute high fat ingredients when preparing meat, poultry
and offal for cooking.
18. Why increasing the fibre content of meat, poultry and offal dishes can contribute to healthy
catering practices.
19. Why reducing the amount of salt added to meat, poultry and offal dishes can contribute to
healthy catering practices.
20. Which fats/oils can contribute to healthier catering practices.
21. What cooking methods and equipment can contribute to reducing the fat/oil in meat, poultry
and offal dishes.
EVIDENCE GUIDE
(1)
Critical Aspects of Evidence
You must provide evidence that shows you have met the performance criteria over a sufficient
period of time for your assessor to consider that you are competent.
It is essential that competence be demonstrated in the following aspects:
− Performance evidence in the form of observation to cover performance criteria 1.1, 1.2,
1.4 and 1.6 and a minimum of:








4 from the range of A
2 from the range of B
1 from the range of C
2 from the range of D
All from the range of E
4 from the range of G
4 from the range of H
All from the range of I
Technical and Vocational Education and Training (TVET) Council
November 2008
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Prepare and cook basic meat, poultry and offal dishes
− Performance evidence in the form of observation to cover performance criteria 2.1, 2.2,
2.3 and 2.6 and a minimum of:









2 from the range of B
1 from the range of C
2 from the range of D
2 from the range of I
2 from the range of J
3 from the range of K
3 from the range of L
2 from the range of F
3 from the range of M
− Supplementary evidence in the form of questioning and/or witness testimony to cover the
rest of the performance criteria and all the range.
− Evidence to cover underpinning knowledge must be assessed using questioning which
may be oral, written or using visual aids.
− Performance evidence should be demonstrated on at least two (2) occasions.
(2)
Methods of Assessment
− Observation reports by your assessor of how you:
o prepare basic meat, poultry and offal dishes
o cook basic meat, poultry and offal dishes
− Answers to oral or written questions from your assessor.
− Witness statement from colleagues and/or line managers that provide evidence of
how:
o prepare basic meat, poultry and offal dishes
o cook basic meat, poultry and offal dishes
− A personal statement describing how you:
o prepare basic meat, poultry and offal dishes
o cook basic meat, poultry and offal dishes
Technical and Vocational Education and Training (TVET) Council
November 2008
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U14002
(3)
Prepare and cook basic meat, poultry and offal dishes
Context of Assessment
Evidence for this unit may come from assessment on-the-job or in a realistic working
environment.
Technical and Vocational Education and Training (TVET) Council
November 2008
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