Prepare Poultry for Basic Dishes

Overview

Framework:
RQF
Level:
Level 2
Unit No:
J/601/5354
Credits:
4
Guided learning hours:
33 hours

Assessment Guidance

n/a

Unit Learning Outcomes

1

Be able to prepare poultry for basic dishes

Assessment Criteria

  • 1.1
    Check poultry meets dish requirements
  • 1.2
    Choose and use the correct tools and equipment
  • 1.3
    Prepare poultry to meet dishes requirements
  • 1.4
    Safely store any prepared poultry not for immediate use
2

Understand how to prepare poultry for basic dishes

Assessment Criteria

  • 2.1
    Describe how to check poultry meets requirements
  • 2.2
    Describe what quality points to look for in a range of fresh poultry
  • 2.3
    Describe what to do if there are problems with the poultry or other ingredients
  • 2.4
    State the correct tools and equipment required to carry out different preparation methods
  • 2.5
    Describe how to carry out relevant preparation methods correctly
  • 2.6
    State the importance of using the correct tools, knives, equipment and techniques
  • 2.7
    Describe how to store prepared poultry
  • 2.8
    State healthy eating options when preparing poultry