Preparation, cooking and finishing of poultry dishes - VTCT

VRQ
Preparation,
cooking and
finishing of
poultry dishes
UV21111
J/600/0644
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criteria and range statements have been achieved under specified conditions and that the evidence
gathered is authentic.
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UV21111
Preparation, 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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Level
Credit value
GLH
2
3
26
Observation(s)
0
External paper(s)
0

Preparation, cooking and
finishing of poultry dishes
Learning outcomes Evidence requirements
On completion of this unit you will:
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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4
Developing knowledge
Achieving knowledge outcomes
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.
UV21111

Knowledge
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
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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.
Outcome 1: Know how to prepare poultry for basic dishes
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.
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/
UV21111
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.
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
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