Elements and Performance Criteria
- Select and purchase poultry.
- Handle and store poultry.
- Prepare, cook and present poultry.
- Use poultry preparation techniques correctly.
- Prepare and cook a variety of poultry dishes according to standard recipes and enterprise standards, using appropriate cookery methods.
- Serve poultry according to enterprise standards, including carving, slicing or leaving whole.
- Present poultry using suitable sauces, garnishes and accompaniments.