Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Select ingredients.
   • Confirm food production requirements from standard recipes.
   • Calculate ingredient amounts according to requirements.
   • Identify and select poultry products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
2. Cook poultry dishes.
   • Follow standard recipes to select and use cookery methods for poultry.
   • Prepare poultry accompaniments and add marinades as required.
   • Make food quality adjustmentswithin scope of responsibility.
3. Select, prepare and use equipment.
   • Select type and size of knives and other equipment suitable to requirements.
   • Safely assemble and ensure cleanliness of equipment before use.
   • Use knives and other equipment safely and hygienically according to manufacturer instructions.
4. Portion and prepare ingredients.
   • Thaw frozen poultry according to food safety guidelines as required.
   • Sort and assemble ingredients according to food production sequencing.
   • Weigh and measure ingredients and create portions according to recipe.
   • Use poultry preparation techniques according to recipe requirements.
   • Minimise waste to maximise profitability of food items prepared.
   • Follow standard recipes to select and use cookery methods for poultry.
   • Prepare poultry accompaniments and add marinades as required.
   • Make food quality adjustmentswithin scope of responsibility.
5. Present poultry dishes.
   • Carve poultry using appropriate tools and techniques, taking account of meat and bone structure and waste minimisation.
   • Portion and serve poultry according to recipe requirements.
   • Add sauces and garnishes according to standard recipes.
   • Visually evaluate dish and adjust presentation as required.
   • Store prepared food items in appropriate environmental conditions.
   • , Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

follow standard recipes to prepare at least six finished poultry dishes using each of the following items at least once (at least once across preparation of the six dishes):

chicken

duck

feathered game

poultry offal

use each of the following poultry preparation techniques at least once when preparing above poultry dishes (at least once across preparation of the six dishes):

barding

brining

de boning

wet and dry marinating

rolling

trussing

soaking

stuffing

trimming

use each of the following cookery methods at least once when preparing the above poultry dishes (at least once across preparation of the six dishes):

braising

deep frying

grilling

poaching

roasting

sautéing

sous vide

stewing

prepare, plate and present two portions of each of the six finished dishes above:

within commercial time constraints and deadlines

following procedures for portion control and food safety practices when handling and storing poultry

responding to at least one special customer request.

---

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

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

contents of date codes and rotation labels for stock

characteristics of poultry products and poultry dishes:

appearance:

balance

colour

contrast

fat content

freshness and other quality indicators

size

taste

texture

historical and cultural origin of different poultry products and poultry dishes

characteristics of poultry cuts including:

breast

supreme

maryland

drumstick

thigh

wing

saute cuts

tenderloin

safe and effective methods of using poultry by-products and off cuts to reduce wastage and maximise profitability

preparation techniques for different cuts and types of poultry specified in the performance evidence, including:

ballotine

galantine

cookery methods as specified in the performance evidence for different cuts and types of poultry

equipment used to produce poultry dishes:

knife care and maintenance

essential features and functions

plating methods for practicality of service and customer consumption

mise en place requirements for poultry dishes

appropriate environmental conditions for cooking and storing poultry products and dishes to:

ensure food safety:

cooking and cooling processes

timeframes and temperatures

optimise shelf life

safe operational practices using essential functions and features of equipment used to produce poultry dishes.

---