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C U A M F 4 0 1 - PREPARING MEAT, POULTRY AND FISH DISHES
CUAMF401 Cook meat, poultry and fish
RTQF Level: 4 Learning hours
Credits: 12 120
Sector: Hospitality and tourism
Sub-sector: Culinary arts
Issue date: January, 2014
Purpose statement
This module describes the performance outcomes, skills and knowledge required to select,
prepare, cook and store meats, poultry and fish in a commercial kitchen or catering operation
while respecting hygiene and safety standards.
Learning assumed to be in place
CUAFS401 Hygiene and food safety
Elements of competence and performance criteria
Learning units describe the essential outcomes of a competence.
Performance criteria describe the required performance needed to demonstrate achievement
of the learning unit.
By the end of the module, the trainee will be able to:
Elements of competence Performance criteria
1. Select poultry, meat and fish.
1.1 Poultry is selected and purchased according to quantity and quality required.
1.2 Primary, secondary and portioned cuts of pork, goat, beef and veal are selected according to quantity and quality
required.
1.3 Fish is selected according to quality according to quantity and quality required.
2. Handle and store meat,
poultry and fish
2.1 Suitable knives and equipment for poultry, meat and fish handling is selected and used.
2.2 Poultry, meat and fish are handled and portioned according to menu requirements, and hygienically to minimise risk of food spoilage or cross-contamination.
2.3 Poultry, meat and fish are stored hygienically, ensuring optimal storage conditions and appropriate temperature are maintained.
2.4 Frozen poultry, meat and fish are thawed correctly to ensure maximum quality, hygiene and nutrition.
3. Cook poultry, meat and
fish dishes
3.1 Suitable equipment for poultry, meat and fish preparation and cooking is selected and used.
3.2 Suitable marinades are prepared and used where appropriate for a variety of poultry, meat and fish cuts.
3.3 A variety of appropriate cooking methods are used for basic poultry, meat and fish dishes.
3.4 A variety basic poultry, meat and fish dishes are cooked and presented to standard recipe specifications.
3.5 Poultry, meat and fish dishes are presented using suitable sauces, garnishes and accompaniments.
LU 1: Select poultry, meat and fish
1
Learning Outcomes:
1. Identify different types of poultry, meat and fish 2. Select poultry, meat and fish
10 Hours
Learning Outcome1.1 Identify different types of poultry, meat and fish
Types of poultry: Chicken Turkey Duck
Types of meat : Beef Veal Lamb Goat Pork
Types of fish and seafood : White fish Oily fish Shellfish
o Research o Brainstorming o Group work o Presentation
- Resource books
Formative Assessment 1.1
Performance criterion
Proper identification of equipment, tools and utensils used in preparing
vegetables
Resources Learning activities Content
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written
Performance
Sort and label tools, utensils and equipment used in preparing vegetables (displayed and mixed)
List out all equipment; tools and utensils used in preparation of
vegetables (preparation of ingredients, cooking, serving and
storing)Essay (short responses/ extended responses) Essay (short or
extended responses)
Checklist Score
Yes No
Tools, utensils and equipment while:
Preparing ingredients
Cooking equipment, utensils and tools
Serving utensils and tools
Storing utensils, tools and equipment
Observation
Learning Outcome 1.2 Select poultry, meat and fish
Chicken, meat and fish cuts.
Processed products.
Quality criteria for selecting fresh and healthy chicken, meat and fish. Quality points for poultry:
Smell Skin Colour Flexible breastbone Unbroken bones
Quality points for meat:
o Visit of butchery o Group work o Research o Presentation
- Resource books
Resources Learning activities Content
Smell Colour Compact structure Texture and colour of fat Kidney covered with fat
Quality points for fish: Eyes Gills Fresh Scales Skin Smell Guts.
Formative Assessment 1.2
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Simulation
observation checklist on procedures
Checklist Score
Yes No
Performance criterion
Appropriate dismantling and assembling, cleaning and sterilization of
equipment and tools
LU 2: Handle and store meat, poultry and fish
2
Learning Outcomes:
1. Handle and portion chicken. 2. Handle and portion meat. 3. Handle and portion fish. 4. Store chicken, meat and fish 5. Thaw chicken, meat and fish
50 Hours
Learning Outcome 2.1 Handle and portion chicken
Techniques : De-boning Filleting
Appropriate equipment and knives
o Explanation-Demonstration o Group discussion o Individual Practice
- Knife set - Cutting Board - Reference books - Flip chart - Markers - Board - Meat Tag - Weighing - Scales
Formative Assessment 2.1
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Performance criterion
Proper cleaning of raw materials like: trimming and peeling off the loose
skins
Resources Learning activities Content
Types of evidence Portfolio assessment tools
Written evidence
Oral evidence
True or false questions
Matching
Sentence completion
Simulation
Presentation
Checklist Score
Yes No
Selection criteria:
Quality signs
Recipe
Safe practices in washing vegetables for nutritional value purpose :
Washing
Trimming
Peeling/off loose skin
Observation
Learning Outcome 2.2 Handle and portion meat
Preparation of butcher’s meat - Deboning - Portioning - Cutting - Trimming - Mincing
Types of equipment and knives
o Demonstration, o individual practice
- Weighing scale - Knife Set - Cutting boards - Slicing machine - Flip Chart - Boards - Markers
Formative Assessment 2.2
Performance criterion
Relevant cutting of vegetables in accordance with the recipe standards such as
brunoise, macedoine, juliene, batonettes, chiffonade
Resources Learning activities Content
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written evidence
Performance evidence
True or false questions
Multiple choice
Matching
Sentence completion
Simulation
Simulation
Checklist Score
Yes No
Vegetables cuts:
Shape
Size
hygiene standards to be followed while preparing vegetables
Sanitization of workplace equipment and tools
Sterilization equipment and tools
Personal hygiene
Food hygiene
Sanitization of workplace equipment and tools
Sterilization equipment and tools
Personal hygiene
Food hygiene
Measurements of raw materials in terms of quantity according to the recipe standards
Quantity on recipe
Number of people to be prepared for
Observation
Learning Outcome 2. 3 Handle and portion fish
Preparation of fish: Gutting/ portioning Scaling Filleting Skinning
o Demonstration o Individual practice
- Board - Laptop - Projector - Cutting board - Knife set - weighing scale
Resources Learning activities Content
Formative Assessment 2.3
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Multiple choice
True or false questions
Matching
Sentence completion
Ticking
Simulation
Checklist Score
Yes No
Observation
Learning Outcome 2.4 Store chicken, meat and fish
Storage standards Chemical Store Dry Store Perishable Freezer Quality and Quantity
Preservation methods: Salting
o Demonstration o Individual practice
- Freezer - Fridge - Reference Books - Flip chart - Markers - Board - Scale - Shelves
Resources Learning activities Content
Performance criterion
Appropriate application cooking method according to recipe
Smoking Drying Canning Freezing Marinating
Ordering
Receiving
Issuing
- Containers - Trolley - Probe
Thermometer - Purchasing order - Receiving form - Requisition form
Formative Assessment 2.4
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Multiple choice
True or false questions
Matching
Sentence completion
Ticking
Simulation
Checklist Score
Yes No
Observation
Performance criterion
Appropriate application cooking method according to recipe
Learning Outcome 2.5 Store chicken, meat and fish
Defrosting techniques.
Health and hygiene regulations.
o Demonstration o Individual practice
- drip tray
Formative Assessment 2.5
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance evidence
Multiple choice
True or false questions
Matching
Sentence completion
Ticking
Simulation
Checklist Score
Yes No
Observation
Performance criterion
Appropriate application cooking method according to recipe
Resources Learning activities Content
LU 3: Cook and present poultry, meat and fish dishes
3
Learning Outcomes:
1. Cook and present poultry dishes. 2. Cook and present meat dishes 3. Cook and present fish dishes.
70 Hours
Learning Outcome 3. 1 Cook and present poultry dishes
Marinating Herbs Oil spices
Cooking method steaming grilling roasting boiling baking broiling smoking poaching
Seasoning salt black pepper or white pepper
Presentation techniques
o Demonstration, o Individual practice
- Recipes - Heavy pans - Frying pans - Chopping board - Knives - Flip chat - Markers - Board - Laptop - Projector - Cutting board - Knife set - Weighing scale - Oil - Onions - Garlic - Rosemary - Salt - Light soya sauce -
Resources Learning activities Content
Formative Assessment 3.1
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Written evidence
Performance evidence
Multiple choice
True or false questions
Matching
Sentence completion
Simulation
Matching
Checklist Score
Yes No
Storage temperature
Storage equipment
Selection criteria of storage temperature
Life span
Type of dish
Observation
Performance criterion
Correct selection of storage temperature requirements for vegetables to be
stored
Learning Outcome 3.2 Cook and present meat dishes
Reheating techniques
Principles of hygiene
o Demonstration o Explanation o Individual practice o
- Equipment
Formative Assessment 3.2
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance
Simulation
Checklist Score
Yes No
Labelling procedures:
label information
writing rules
position of label on the storage container
Observation
Performance criterion
Appropriate labelling of the storage containers with indication of items life span
of the dish and preparation date
Resources Learning activities Content
Learning Outcome 3.2 Cook and present fish dishes
Reheating techniques
Principles of hygiene
o Demonstration o Explanation o Individual practice o
- Equipment
Formative Assessment 3.2
Assessor may collect among the following evidences and make judgements on whether the
performance criterion has been achieved.
Types of evidence Portfolio assessment tools
Performance
Simulation
Checklist Score
Yes No
Labelling procedures:
label information
writing rules
position of label on the storage container
Observation
Performance criterion
Appropriate labelling of the storage containers with indication of items life span
of the dish and preparation date
Resources Learning activities Content
Integrated Situation Resources
The PAFP team (10 pax) is in a workshop at Beauséjour Hotel.
On the last day, they have ordered sauté French beans. You
are requested to prepare their order within 1h.
- Customer files - telephone - internet - printer - Computer - fax - photocopies - punching machine - stapling machine - books - pens - paper
Assesment Criterion 1: Quality of Process
Checklist Score
Yes No
Indicator: Proper identification of tools and equipment to be used while preparing egg dishes.
Ingredients are selected according to the recipe
tools are selected as per recipe
Indicator: Proper choice of the raw materials to use in preparation of egg dishes
Cutting standards of ingredients are respected; Chopping, Slicing, Dicing, Juliennes, Macedone.
Careful breaking of eggshell before cooking process Proper selection of cooking methods according to the recipe
Indicator: Right measurements of ingredients to be used.
Portioning standards are applied
Ingredients are measured using correct measuring tools (scale, measuring spoon, jug or cup) and units (weight; kg, capacity; l, ml or cl )
Indicator: Proper selection of cooking methods according to the recipe
cooking techniques are followed according to the recipe
Recipe preparation procedures are respected (washing, peeling, cutting, frying, turning)
Observation
Assesment Criterion 2: Quality of product
Checklist Score
Yes No
Indicator: Dish is well presented and garnished according to standards
Fresh ingredients are used while garnishing
Prepared dishes is presented attractively (texture, colour, taste, flavour and shape)
The final product is presented accordingly (type of plate, garnishing)
Observation
Assesment Criterion 3: Relevance
Checklist Score
Yes No
Indicator: Cooking time according to the recipe
Cooking degrees requested are respected (lightly-done, well-done).
Time is respected
Right ingredients for recipe are used
Requested dishes is prepared
Appropriate tools and equipment are used
Observation
Assesment Criterion 4: Hygiene
Checklist Score
Yes No
Indicator: Perishable and non-perishable ingredients are cleaned where applicable as per recipe standards
Ingredients are washed properly using running water/or pre-boiled water
Three-system container is used
Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron
Ingredients are washed properly using running water/or pre-boiled water
Indicator: Equipment and tools after use are properly sterilized
The work place is well cleaned and sanitized
Indicator: Personal hygiene is observed
Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron
Observation
Assesment Criterion 5: Safety
Checklist Score
Yes No
Indicator: Right temperature of working area.
the workplace is aerated
Indicator: Equipment and tools and ingredients are properly arranged on the workstation
Correct use of tools and equipment is respected (good status of tools, use of tools and equipment according to the instructions
Tools and equipment are handled and used safely (washing, cleaning and cooking)
Ingredients are handled safely
Ingredients, tools and equipment are arranged on working station safely according to the food safety procedures to prevent cross-contamination.
Spoiled ingredients are sorted to prevent food cross-contamination
Indicator: Personal hygiene is observed
Putting on a professional attire :black pant, double breast shirt, mini skirt , chef’s hat or cap apron
Observation
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