Unit 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes

This Unit is about preparing fresh, semi-prepared fish for basic dishes.
The preparation methods are:
filleting (removing pin bones, rib bones and spine)
cutting (darne, goujon, suprême, tronçon, délice, paupiette)
trimming
skinning
coating (for example, with flour, breadcrumbs or batter)
marinading
The fish covered by the Unit are:
white fish — round (for example, cod, whiting or hake)
white fish — flat (for example, plaice, sole or turbot)
oily (for example, salmon or mackerel)
Assessor feedback on completion of Unit

Unit 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes

I confirm that the evidence detailed in this Unit is my own work and meets the requirements of the National Occupational standards.

Candidate SignatureDate

I confirm that the candidate has achieved all the requirements of this Unit.

Assessor SignatureDate

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 SignatureDate

Countersigning Internal Verifier (if applicable)Date

External Verifier Initial and Date(if sampled)

Unit 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes

What you have to do / What you must cover
The assessor must assess statements P1–P4 by direct observation.
P1Check the fish meets requirements.
P2Choose and use tools and equipment correctly.
P3Prepare the fish to meet the requirements of the dish.
P4Safely store any prepared fish not for immediate use. / There must be performance evidence, gathered through observing the candidate’s work for:
C1Fish(at least two from)
(a) white fish — round
(b)white fish — flat
(c)oily fish
C2Prepare by:(at least four from; which must include a minimum forthree from cutting*)
(a)filleting
removing pin bone
removing rib bones
removing spine
(b)cutting*
darne
goujon
supreme
tronçon
délice
paupiette
(c)trimming
(d)skinning
(e)coating
(f)marinading
Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning, witness testimony or simulation.

Unit 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes

Evidence number / Evidence description / Date / What you have to do / What you must cover
P1 / P2 / P3 / P4 / At least two observations from / A least four observations from C2 which must include a minimum of three observations from C2 b
C1 a / C1 b / C1 c / C2 a 1 / C2 a 2 / C2 a 3 / C2 b 1 / C2 b 2 / C2 b 3 / C2 b 4 / C2 b 5 / C2 b 6 / C2 c / C2 d / C2 e / C2 f

Unit 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes

What you have to know
Knowledge Statements marked by  cannot be inferred / Completed date or appendix
K1*Different types of commonly used flat, round and oily fish and how to identify them.
K2How to check that the fish meets requirements.
K3*What quality points to look for in fresh fish: white fish (round), white fish (flat), oily fish.
K4*What you should do if there are problems with the fish or other ingredients
K5*The correct tools and equipment to carry out the following preparation methods: filleting (removing pin bone, rib bones and spine), cutting (darne, goujon, suprême, tronçon, délice, paupiette), skinning and trimming.
K6*Why it is important to use the correct tools, equipment and techniques.
K7*How to carry out the following preparation methods correctly: filleting (removing pin bone, rib bones and spine), cutting (darne, goujon, suprême, tronçon, délice, paupiette), skinning, trimming, coating and marinading.
K8*The reasons for coating and marinading fish.
K9*The texture of different types of fish and what this means in terms of handling the fish during preparation.
K10How to store prepared fish correctly.
K11*Healthy eating options when preparing fish.

Unit 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes

Supplementary evidence

Evidence/Question / Answer / Date
1
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 2FP1/10 (F96J 04)Prepare Fish for Basic Dishes1

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