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

For the full unit details, please download the latest version of the qualification specification. This is available for download on the relevant qualifications page.

Unit Learning Outcomes

To view the assessment criteria and any additional content, please expand the relevant learning outcome below.

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