Unit 3FC4/10 (F959 04) Cook and Finish Complex Poultry Dishes
This Unit is about cooking and finishing complex poultry dishes, for example:¨ mousse
¨ timbale
¨ ballotine
¨ quenelles
¨ soufflé
The poultry covered by the Unit are:
¨ duck
¨ guinea fowl
¨ goose
¨ chicken
¨ turkey / The cooking techniques covered include:
¨ grilling/griddling
¨ sautéing
¨ roasting
¨ poaching
¨ pot roasting
¨ frying (stir, deep, shallow)
¨ baking
¨ steaming
¨ en papillote
¨ combining cooking methods
The finishing methods covered include:
¨ garnishing
¨ presentation
Assessor feedback on completion of Unit
Unit 3FC4/10 (F959 04) Cook and Finish Complex Poultry 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 3FC4/10 (F959 04) Cook and Finish Complex Poultry Dishes
The assessor must assess statements P1–P7 by direct observation.
For statement P8, the assessor must ‘observe’ at least one from ‘holding’ and ‘serving’.
P1 Select the type and quantity of poultry needed for the dish.
P2 Check the poultry to make sure it meets quality standards.
P3 Choose and use tools and equipment correctly.
P4 Combine the poultry with other ingredients.
P5 Cook the poultry to meet the requirements of the dish.
P6 Make sure the dish has the correct flavour, colour, consistency and quantity.
P7 Garnish and present the dish to meet requirements.
P8 Make sure the dish is at the correct temperature for holding and serving.
P9 Safely store any cooked poultry not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1 Poultry (at least three from)
(a) duck
(b) guinea fowl
(c) goose
(d) chicken
(e) turkey
C2 Cooking by: (at least five from)
(a) grilling/griddling
(b) sautéing
(c) roasting
(d) combination
(e) poaching
(f) pot roasting
(g) frying
¨ stir
¨ deep
¨ shallow
(h) baking
(i) steaming
(j) en papillotte
(k) combining cooking methods
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.
Unit 3FC4/10 (F959 04) Cook and Finish Complex Poultry Dishes
P1 / P2 / P3 / P4 / P5 / P6 / P7 / P8 / P9 / At least three observations from / At least five observations from
C1 a / C1 b / C1 c / C1 d / C1 e / C2 a / C2 b / C2 c / C2 d / C2 e / C2 f / C2 g1 / C2 g2 / C2 g3 / C2 h / C2 i / C2 j / C2 k
Unit 3FC4/10 (F959 04) Cook and Finish Complex Poultry Dishes
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K1* How to select the correct type, quality and quantity of poultry and other ingredients to meet dish requirements.
K2* What quality points to look for in poultry: duck, guinea fowl, goose, chicken, turkey.
K3* What you should do if there are problems with the poultry or other ingredients.
K4* What the correct tools and equipment are and the reasons for using them when carrying out the following cooking methods: grilling, griddling, sautéing, roasting, poaching, pot roasting, frying (stir, deep and shallow), baking, steaming, en papillote, combining cooking methods.
K5* How to combine poultry with other ingredients to create a complex and balanced dish.
K6* How to carry out the following cooking methods according to dish requirements: grilling, griddling, sautéing, roasting, poaching, pot roasting, frying (stir, deep and shallow), baking, steaming, en papillote, combining cooking methods.
K7* The correct temperatures for cooking poultry: duck, guinea fowl, goose, chicken, turkey.
K8* The cooking methods appropriate to each type of poultry.
K9* How to check that poultry is cooked to the correct extent.
K10* How to minimise and correct common faults in complex poultry dishes.
K11* How to adjust the flavour, consistency and colour of the complex poultry dish.
K12* The appropriate garnishes, dressings, sauces and glazes for various complex poultry dishes.
K13 The correct temperatures for holding and serving complex poultry dishes.
Unit 3FC4/10 (F959 04) Cook and Finish Complex Poultry Dishes
Knowledge Statements marked by ß cannot be inferred / Completed date or appendix
K14 How to store complex poultry dishes.
K15* Healthy eating options when cooking and finishing complex poultry dishes.
Unit 3FC4/10 (F959 04) Cook and Finish Complex Poultry 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 3FC4/10 (F959 04) Cook and Finish Complex Poultry Dishes 1
© SQA 2010