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Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency.
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.
1. Select ingredients.
1.1 Confirm food production requirements from food preparation list and standard recipes.
1.2 Calculate ingredient amounts according to requirements.
1.3 Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Select, prepare and use equipment.
2.1 Select knives and other equipment of correct type and size.
2.2 Safely assemble and ensure cleanliness of equipment before use.
2.3 Use knives and other equipment safely and hygienically according to manufacturer instructions.
3. Portion and prepare ingredients.
3.1 Thaw frozen poultry safely.
3.2 Sort and assemble ingredients according food production sequencing.
3.3 Weigh and measure ingredients and create portions according to recipe.
3.4 Use poultry preparation techniques according to recipe requirements.
3.5 Minimise waste and store reusable by-products.
4. Cook poultry dishes.
4.1 Select and use poultry cookery methods.
4.2 Prepare poultry accompaniments and add marinades as required.
4.3 Follow standard recipes and make food quality adjustments within scope of responsibility.
5. Present poultry dishes.
5.1 Portion and serve poultry according to recipe requirements.
5.2 Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
5.3 Add sauces and garnishes according to standard recipes.
5.4 Visually evaluate dish and adjust presentation .
5.5 Store dishes in appropriate environmental conditions .
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit.
- initiative and enterprise skills to minimise wastage
- literacy skills to:
- read and interpret food preparation lists, standard recipes, date code and stock rotation labels and manufacturer’s instructions for equipment
- write notes on recipe requirements and calculations
- calculate the number of portions
- weigh and measure ingredients
- determine cooking times and temperatures
- planning and organising skills to efficiently sequence the stages of food preparation and production
- problem-solving skills to:
- evaluate quality of poultry and finished dishes and make adjustments to ensure a quality product
- adjust taste and appearance of food products according to identified deficiencies
- self-management skills to manage own speed, timing and productivity
- technology skills to use food preparation and cooking equipment.
- culinary terms and trade names for:
- ingredients commonly used in the production of different poultry dishes
- a variety of classical and contemporary poultry dishes
- different cuts of poultry and styles of cooking
- characteristics of poultry products and poultry dishes:
- fat content
- freshness and other quality indicators
- historical and cultural derivations
- nutritional value
- contents of stock date codes and rotation labels
- mise en place requirements for poultry dishes
- preparation methods for different cuts and types of poultry:
- rolling and trussing
- cookery methods for different cuts and types of poultry:
- roasting and pot-roasting
- equipment used to produce poultry dishes:
- care and maintenance
- essential features and functions
- safe operational practices
- storage of poultry products and dishes:
- correct environmental conditions to ensure food safety
- appropriate methods to optimise shelf life.