Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes
This Unit is about preparing fresh shellfish for complex dishes. The preparation methods are:¨ trimming
¨ shelling
¨ washing
¨ marinading
¨ coating
¨ blending
¨ cutting / The shellfish covered by the Unit are:
¨ oysters
¨ crabs
¨ prawns
¨ shrimps
¨ langoustines
¨ lobster/crawfish
¨ crayfish
¨ scampi/Dublin Bay prawn
¨ mussels
¨ cockles/clams
¨ scallops
Assessor feedback on completion of Unit
Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes
I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.
Candidate Signature Date
I confirm that the candidate has achieved all the requirements of this Unit.
Assessor Signature Date
Countersigning Assessor Signature (if applicable) Date
I confirm that the candidate’s sampled work meets the standards specified for this Unit and may be presented for external verification.
Internal Verifier Signature Date
Countersigning Internal Verifier (if applicable) Date
External Verifier Initial and Date (if sampled)
Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes
The assessor must assess statements P1–P5 by direct observation.
P1 Select the type and quantity of shellfish needed for the dish.
P2 Check the shellfish to make sure it meets quality standards.
P3 Select and use the tools and equipment correctly.
P4 Prepare the shellfish to maintain its quality and meet the requirements of the dish.
P5 Safely store any prepared shellfish not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Shellfish (at least five from)
(a) oysters
(b) crabs
(c) prawns/shrimps
(d) langoustines
(e) lobsters/crawfish
(f) crayfish
(g) scampi/dublin bay prawns
(h) mussels
(i) scallops
(j) cockles/clams
C2 Prepare by: (at least four from)
(a) trimming
(b) shelling
(c) washing
(d) marinading
(e) coating
(f) blending
(g) cutting
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.
Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes
P1 / P2 / P3 / P4 / P5 / At least five observations from / At least four observations from
C1 a / C1 b / C1 c / C1 c / C1 d / C1 e / C1 f / C1 g / C1 h / C1 i / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f / C2 g
Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* How to select the correct type, quality and quantity of shellfish to meet dish requirements.
K2* What quality points to look for in fresh shellfish: oysters, crabs, prawns/shrimps, langoustines, lobster/crawfish, crayfish, scampi/Dublin Bay prawns, mussels, scallops, cockles/clams.
K3* How to detect live shellfish.
K4* What you should do if there are problems with the shellfish.
K5 What the correct tools and equipment are and the reasons for using them when carrying out the following preparation methods: trimming, shelling, washing, marinading, coating, blending, cutting and storage.
K6* How to carry out the following preparation methods correctly: trimming, shelling, washing, coating, blending, cutting and storage.
K7* How to control portions and minimise waste.
K8* The approximate yields of prepared shellfish.
K9* The most suitable preparation methods for each type of shellfish.
K10* How to store prepared shellfish.
K11* Healthy eating options when preparing shellfish for complex dishes.
Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes
Supplementary evidence
Evidence/Question / Answer / Date1
2
3
Evidence must come from candidate’s work in the associated work area. There must be sufficient evidence for the assessor to judge that the candidate can achieve the required standard on a consistent basis.
Unit 3FP2/10 (F952 04) Prepare Shellfish for Complex Dishes 5
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